Dinner at Julia's
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.
The Salmon Show
Julia Child hopes to catch salmon for her main course. Guest chef Douglas Grech makes an unusual chocolate and raspberry dessert. Zelma Long of the Simi Winery in Healdsburg, California is guest winemaker.
The Sweetbread Show
Julia Child makes a crab appetizer, followed by Braised Sweetbreads. Bradley Ogden prepares Sugarbush Maple Mousse. Guest winemaker is Jack Davis of Schramsberg vineyards in Calistoga, California.
The Lamb Show
Julia makes her classic Leg of Lamb Roast with Herbs and Mustard, and guest chef Moncef Meddeb serves Maine Lobster in Shallot Butter Sauce. Wine expert Richard Sanford of the Sanford Winery in Santa Ynez, California offers suitable wines.
Deviled Rabbit
For a dinner honoring James Beard, the menu includes Kentucky Ham Puffs and Orange Souffle with Apricot Sauce. With chef Jean-Pierre Goyenvalle of Le Lion D'or in Washington, DC and Richard Maher of Beringer Vineyards in St. Helena, CA.
Laid Back Turkey
Julia learns about dates for her Cheese Stuffed dates. Also prepared -- Kentucky Ham Mousse and Laid Back Turkey with Mushroom stuffing. With Jim Cohen and Richard G. Peterson.
Saddle of Veal
Chocolate truffles inspire Julia to visit a chocolate factory. Today's menu also includes Curried Oysters and Roast Saddle of Veal. With Leslee Reis and Louis Martini.
Chicken: Winged Victory
Julia picks a plump and perfect chicken for her dinner table. A first course of Fresh Santa Barbara Shrimp is prepared by Wolfgang Puck and Richard Graff suggests wines.
Bouillabaisse
Julia Child visits Fisherman's Wharf to secure fresh fish for "Santa Barbara Bouillabaisse."Guest chef Sally Darr makes dessert, called "La Tulipe Marie Louise."
Pork Wellington
Julia Child tours a California vineyard to learn about fine wines. At dinner, her first course is Loin of Pork, Wellington, while her guest chef prepares Salmon Souffles. With Brooks Firestone and Rene Verdon.
Designer Duck
Julia's main course is an original duck dish, followed by a dessert of "Lemon Souffle Crepes," created by guest chef Yves Labbe.
Barbecued Shrimp
Julia goes trawling for shrimp for her entree, guest chef Jean-Claude Prevot of Jean-Claude's in Dallas provides a spectacular duck dish for the first course, and Robert Mondavi is guest vintner.
Beef: Braised and Stuffed
Julia forages for chanterelles to accompany her Stuffed Braised Beef. The menu also includes blinis, crawfish bisque and trifle for dessert. With Louis Evans, Jr. and Warren Winiarski.
