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Dinner At Julia's; Designer Duck


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Dinner At Julia's
Designer Duck
Program Number


Series Description

Premiered October 1983.

A 13 week celebration of the art of good cooking, with emphasis on the bounty of American ingredients. The centerpiece of each program continues to be the preparation of an original Julia menu; the recipes, however, have a distinctly American accent. Built around a weekly dinner party for 10, the setting is a colonial-style mansion just outside Santa Barbara. Viewers join Julia on location for weekly journeys to seek out raw materials and meet some of her colleagues and friends. Julia has invited chefs from this country’s premiere restaurants to share their techniques and specialties with viewers. 13 California vintners join the discussions, offering selections appropriate to that evening’s dinner fare.

See Dial October 1983 for cover story and interview.

13 episodes, broadcast: Oct. 1983-Jan. 1984 Series release date: 10/1983

Program Description

Stooping over rows of artichokes in a vast field, Julia selects the biggest to accompany her first course of Maine Lobster and Tomatoes.

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.



Asset Type

Broadcast program

Media Type


Morash, Russell (Series Producer)
Chicago: “Dinner At Julia's; Designer Duck,” 08/24/1983, WGBH Media Library & Archives, accessed December 12, 2019, http://openvault.wgbh.org/catalog/V_63EC35FAD7DE4B45BCEEDA232CF75612.
MLA: “Dinner At Julia's; Designer Duck.” 08/24/1983. WGBH Media Library & Archives. Web. December 12, 2019. <http://openvault.wgbh.org/catalog/V_63EC35FAD7DE4B45BCEEDA232CF75612>.
APA: Dinner At Julia's; Designer Duck. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_63EC35FAD7DE4B45BCEEDA232CF75612
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