Chef Walter Staib of Philadelphia will be at the store from 9 a.m. to 6 p.m. He then travels to the Robinson Market District at 100 Settlers Ridge Center Drive for another day of demos from 9 a.m. to 6 p.m. Saturday.
Guests will get to taste the world-renowned chef’s recipes and meet with him for personal question-and-answer periods.
"A third generation restaurateur with over four decades of culinary experience, Staib began his career in Europe. He received formal training in many of Europe’s finest hotels and restaurants before coming to the United States," according to his bio on the A Taste of History website.
As founder and president of Concepts By Staib, Ltd., Staib is currently "the driving force behind one of the nation’s most unique dining establishments: Philadelphia’s City Tavern (independent), a faithful recreation of an original 18th century tavern and Concepts By Staib, Ltd.’s flagship operation," the website states.
He also authored four cookbooks—City Tavern Cookbook (1999), City Tavern Baking & Dessert Cookbook (2003), Black Forest Cuisine (2006), and City Tavern: Recipes from the Birthplace of American Cuisine (2009).
Staib will be using Market District premium deli meats prepared by Dietz & Watson to execute his London broil stir-fry, quinoa ratatouille salad and curried chicken roti.
Each recipe showcases different meats or cheeses available at Market District.
The London Broil stir-fry is a beefy, hearty Asian dish laden with healthy vegetables. The quinoa ratatouille salad uses the best of summer’s bounty and is a gluten-free, healthy main dish. Curried chicken roti is an exotic island entrée with coconut, mango chutney and fresh pineapple chutney.
Staib will alternate demonstrating each recipe throughout the day.
“Using Market District premium deli meats from the kitchens of Dietz & Watson makes these recipes come together quickly for busy home cooks who want to serve their families the best, but may not have time to go through all the steps of cooking it from scratch,” Staib said.
Staib has been the culinary ambassador to Dietz & Watson for many years.
“I first fell in love with their Black Forest line of meats and cheeses because that is my homeland—the Black Forest region of Germany. I love their entire collection because it is the highest quality, best-tasting product available,” Staib said.
Staib began his culinary experience in 1960 as an apprentice at the Hotel Post, a historic five-star hotel in the Black Forest in Nagold, Germany, according to his website, www.staib.com.