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Jean-Louis Palladin
Jean-Louis Palladin ran his own restaurant in the Watergate Hotel for almost twenty years. In this episode, he prepares Foie Gras (duck liver) with Poached Apples, roasts a Duck Breast over an open fireplace, and, to accompany the duck, prepares Sauteed Porcini Mushrooms.
Susan Feniger and Mary Sue Milliken
Susan Feniger and Mary Sue Milliken are the chefs of L.A.'s famed Border Grill. From Mary Sue's home kitchen, they prepare an eclectic selection of dishes, including Thai Melon Salad, Spinach and Eggplant Curry, and also Curried Popcorn.
Jacques Pépin and Julia Child
Jacques Pépin is a master chef and teacher of French cuisine. Together, Julia and Jacques prepare a Lobster Souffle in Jacques' home kitchen in rural Connecticut.
Jeremiah Tower
Jeremiah Tower owns and runs Stars in Manila, Philippines. From his home kitchen, he grills Young Chicken marinated in Fresh Herbs served with a warm Vegetable Salad, prepares Poached Chicken stuffed with Mushrooms and Smoked Bacon with Aromatic Vegetables, and finishes with a Casserole of Roasted Chicken Salad with Lemon, Rosemary, and Garlic.
Jan Birnbaum and Lidia Bastianich
Jan Birnbaum, who runs a successful Cajun-inspired restaurant called Catahoula, cooks from his home in the Napa Valley, preparing Home-Smoked Salmon and Scrambled Egg Tort with Caviar. In the second half of the episode, Lidia Bastianich prepares Cappellini Pasta with a Seafood and Tomato Sauce.
André Soltner
For forty years, Andrè Soltner was at the helm of the unrivaled New York City restaurant Lutèce. In this segment, taped in 1993, Chef André prepares Tarte Flambée, Alsatian Meat Stew, and a classic Tarte Citron.
Nancy Silverton
Nancy Silverton owns and operates La Brea Bakery, which is considered to be one of the most innovative bakeries in the country. From her kitchen at home in L.A., Chef Nancy prepares a sourdough starter which is then used to make a loaf of rustic bread, a foccacia pizza dough, and an olive bread.
Jacques Pépin
From his Connecticut house kitchen, Jacques Pépin prepares Braised Sweetbreads in Puff Pastry with a Black Truffle and Madeira Sauce. He artfully begins by making the puff pastry, then gently braising the sweetbreads, and follows with the black truffle sauce.
Alice Waters
Alice Waters owns and runs the renowned Chez Panisse restaurant in Berkeley, CA, which is considered by many to be ground-zero for "California Regional Cuisine." She prepares a Shaved Fennel, Mushroom and Parmesan Salad, a Green Olive Tapenade, a Beet, Blood Orange, Walnut and Arugula Salad, and an appetizer of Prosciutto with warm, wilted greens.
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