PHILADELPHIA'S CITY TAVERN
Roast Leg of Venison, Yellow Beets and Walnuts Gratin, Sage Potatoes and Creme Brulee are prepared.
Chef Walter Staib celebrates the history of the venerable City Tavern, Philadelphia's historic restaurant that John Adams called "the most genteel tavern" in America. George Washington used City Tavern as his headquarters during the Revolutionary War, and it also served as the Merchants Exchange. Chef Staib prepares roast leg of venison, yellow beets and walnuts gratin, sage potatoes and creme brulee.