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Blending her true Mediterranean regional cuisine with her own New England heritage, Jody Adams delivers a menu of fresh seasonal dishes to her devoted Boston following at her restaurant, Rialto. She began cooking as a child and apprenticed with food writer/instructor Nancy Verde Barr while she attended college, but it wasn't until after graduation that Jody realized she had a serious future with food. Hired at Seasons restaurant in The Bostonian Hotel, Jody trained under renowned chef Lydia Shire and then went on to work for Gordon Hamersley in the '80s. The food media and culinary elite began to take notice of her remarkable signature dishes as the executive chef at Michela's and later behind the scenes at her own restaurant. In the show IN JULIA'S KITCHEN WITH MASTER CHEFS, Jody Adams prepares a stuffed breast of veal served on a bed of polenta and treats us to a variety of cooking tips along the way.
 Braised Stuffed Breast of Veal, Part 1
Braised Stuffed Breast of Veal, Part 2
Carta Musica With Asparagus Fava Bean Salad
Carta Musica (Sardinian Wafer-Thin Bread)
Asparagus, Spring Onion, and Fava Bean Salad
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