Dinner At Julia's; Laid Back Turkey
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- Dinner At Julia's
- Laid Back Turkey
- 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
Rising to the occasion, 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.
- Asset Type
- Media Type
- Morash, Russell (Series Producer)
- Chicago: “Dinner At Julia's; Laid Back Turkey,” 08/24/1983, WGBH Media Library & Archives, accessed September 26, 2016, http://openvault.wgbh.org/catalog/V_ABFFEEC90C9E4F0A940BE066214B8173.
- MLA: “Dinner At Julia's; Laid Back Turkey.” 08/24/1983. WGBH Media Library & Archives. Web. September 26, 2016. <http://openvault.wgbh.org/catalog/V_ABFFEEC90C9E4F0A940BE066214B8173>.
- APA: Dinner At Julia's; Laid Back Turkey. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_ABFFEEC90C9E4F0A940BE066214B8173