Available to Passport members only

Play Mixed Game Grill with Michael Lomonaco

Content rating: TV-G

Chef at the '21' Club in New York City, Michael Lomonaco visits Julia Child in her kitchen. Lomonaco marinates quail and venison, and creates rumaki with boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these meats outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.

Play Seared Scallops and Quenelles of Sorbet with Charlie Trotter

Content rating: TV-G

Chef Charlie Trotter of his own restaurant, Charlie Trotter's, in Chicago, Ill. visits Julia Child in her kitchen. Chef Trotter prepares the main dish, seared scallops with curried carrot broth. He follows this entree with his multi-fruit dessert, quenelles of sorbet in a warm peach soup.

Available to Passport members only

Play Roasted Veal Chops and Sweetbreads with Daniel Boulud

Content rating: TV-G

Chef and owner Daniel Boulud of the restaurant, Daniel, in New York, NY visits Julia Child in her kitchen. Chef Boulud prepares roasted veal chops and sweetbreads. Chef Boulud uses many types of vegetables, making the meal both sweet and sour.

Available to Passport members only

Play Shrimp & Rice with Fresh Indian Spices with Madhur Jaffrey

Content rating: TV-G

Cookbook author and teacher, Madhur Jaffrey visits Julia Child in her kitchen. Jaffrey prepares southern Indian shrimp in a spicy coconut sauce and basmati rice with fresh dill. She also demonstrates ways by which to intensify or change spices used in Indian cooking.

Available to Passport members only

Play Renaissance-Inspired Leg of Lamb with Lynne Rossetto Kasper

Content rating: TV-G

Chef Lynne Rossetto Kasper visits Julia Child in her kitchen. Chef Kasper roasts a renaissance-inspired leg of lamb, influenced by Italian cooking from the 16th century. She also makes a green bean with mortadella side dish.

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