Dinner At Julia's; Lamb Show, The
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- Dinner At Julia's
- Lamb Show, The
- 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
Julia visits a butcher shop to obtain the perfect selection for her Roast Leg of Lamb. Guest chef Moncef Meddeb serves up a Maine Lobster specialty for the first course.
Julia visits a butcher shop for the perfect cut of lamb for her classic Leg of Lam Roast with Herbs and Mustard, and gust 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 Ynex, California offers suitable wines.
- Asset Type
- Media Type
- Morash, Russell (Series Producer)
- Chicago: “Dinner At Julia's; Lamb Show, The,” 08/23/1983, WGBH Media Library & Archives, accessed April 29, 2017, http://openvault.wgbh.org/catalog/V_BA6084F85BB54E7BA74F7AF1F4FBCEEE.
- MLA: “Dinner At Julia's; Lamb Show, The.” 08/23/1983. WGBH Media Library & Archives. Web. April 29, 2017. <http://openvault.wgbh.org/catalog/V_BA6084F85BB54E7BA74F7AF1F4FBCEEE>.
- APA: Dinner At Julia's; Lamb Show, The. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_BA6084F85BB54E7BA74F7AF1F4FBCEEE