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Dinner at Julia's

Staffel 1
Julia Child sources fresh ingredients then prepares a special menu with a distinctly American accent. Centered around a weekly dinner party for 10 hosted in a mansion just outside Santa Barbara, Julia is joined by 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.
198412 Folgen
TV-G
Gratiszeitraum für PBS Living oder Kauf

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  1. S1 F1The Salmon Show
    9. Oktober 1983
    27 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  2. S1 F2The Sweetbread Show
    16. Oktober 1983
    28 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  3. S1 F3The Lamb Show
    23. Oktober 1983
    28 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  4. S1 F4Deviled Rabbit
    6. November 1983
    28 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  5. S1 F5Laid Back Turkey
    13. November 1983
    28 Min.
    TV-G
    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
    Gratiszeitraum für PBS Living oder Kauf
  6. S1 F6Saddle of Veal
    20. November 1983
    27 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  7. S1 F7Chicken: Winged Victory
    27. November 1983
    28 Min.
    TV-G
    Wunderkind Wolfgang Puck of Los Angeles’ Spago Restaurant prepares Fresh Santa Barbara Shrimp in Mustard Butter Sauce, and Richard Graff of Chalone Vineyard in Soledad, Callifornia suggests vintages for the meal for 10.
    Gratiszeitraum für PBS Living oder Kauf
  8. S1 F8Bouillabaisse
    4. Dezember 1983
    28 Min.
    TV-G
    Julia Child visits Fisherman’s Wharf to secure the fresh catch for her main course of “Santa Barbara Bouillabaisse.” The dessert, “La Tulipe Marie Louise,” is created by guest chef Sally Darr of New York City’s La Tulipe Restaurant. Chateau St. Jean’s Richard Arrowood presents three vintages.
    Gratiszeitraum für PBS Living oder Kauf
  9. S1 F9Pork Wellington
    11. Dezember 1983
    28 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  10. S1 F10Designer Duck
    18. Dezember 1983
    28 Min.
    TV-G
    Julia’s main course is an original duck dish, followed by a dessert of “Lemon Souffle Crepes,” created by guest chef Yves Labbe of Boca Raton’s La Vieille Maison. Vintner Paul Draper furnished the wines.
    Gratiszeitraum für PBS Living oder Kauf
  11. S1 F11Barbecued Shrimp
    25. Dezember 1983
    27 Min.
    TV-G
    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.
    Gratiszeitraum für PBS Living oder Kauf
  12. S1 F12Beef: Braised and Stuffed
    8. Januar 1984
    28 Min.
    TV-G
    Julia goes foraging for wild chanterelle mushrooms to accompany her main course of Stuffed Braised Beef. The menu also includes blinis, crawfish bisque, and trifle with kiwi fruit and raspberries.  Louis Evans, Jr. of the Pontchartrain Hotel in New Orleans is the guest chef and Warren Winiarski, owner of Stag’s Leap Wine Cellars in Napa, California, is the wine expert.
    Gratiszeitraum für PBS Living oder Kauf

Details

Weitere Informationen

Wiedergabesprachen
English
Untertitel
English [CC]
Regie
Russell Morash
Produzenten
Russell Morash
Hauptdarsteller
Julia Child
Studio
PBS
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