Dinner at Julia's

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.