Julia Child prepares distinctly American dishes with the help of chefs from premiere restaurants around the country who share their techniques and specialties, plus California vintners who offer selections to pair with the evening’s dinner.
EPISODE 1
The Salmon Show
Julia Child casts a fishing line hoping to catch the salmon for her main course on Dinner At Julia’s. A most unusual chocolate and raspberry dessert is prepared by guest chef Douglas Grech of Detroit’s Restaurante. Zelma Long of the Simi Winery in Healdsburg, California is guest winemaker.
EPISODE 2
The Sweetbread Show
Julia Child coaxes crabs from the depths of the sea for her appetizer, followed by her main course of Braised Sweetbreads. A dessert of Sugarbush Maple Mousse is prepared by guest chef Bradley Odgen of The American Restaurant in Kansas City. Guest winemaker is Jack Davis of Schramsberg vineyards in Calistoga, California.
EPISODE 3
The Lamb Show
Julia visits a butcher shop for the perfect cut of lamb for her classic Leg of Lamb Roast with Herbs and Mustard, and guest chef Moncef Meddeb of Boston’s L’Espalier Restaurant serves up Maine Lobster in Shallot Butter Sauce. Wine expert Richard Sanford of the Sanford Winery in Santa Ynez, California offers suitable wines.
EPISODE 4
Deviled Rabbit
For a dinner honoring James Beard, the menu includes Kentucky Ham Puffs, Seattle Smoked Salmon, Roast Deviled Rabbit and Orange Souffle with Apricot Sauce. With chef Jean-Pierre Goyenvalle of Le Lion D’or in Washington, DC and wine expert Richard Maher of Beringer Vineyards in St. Helena, CA.
EPISODE 5
Laid Back Turkey
Julia stands in a lift attached to a date tree to learn how they grow for her Cheese Stuffed Dates. Included on the menu are Cheese Stuffed Dates Broiled with Bacon, Kentucky Ham Mousse and Laid Back Turkey with Mushroom stuffing. Chef Jim Cohen of Denver’s Tante Louise is the guest chef and Dr. Richard G. Peterson of the Monterey Vineyard in Gonzales, California is the wine expert
EPISODE 6
Saddle of Veal
Chocolate truffles inspire Julia to visit a chocolate factory on this week’s episode. Wine expert Louis Martini from st. Helena, California and guest chef Leslee Reis from cafe Provencal in Evanston, Illinois are featured. The menu includes Curried Oysters, Roast Saddle of Veal and Chocolate Truffles.
