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 When Catahoula opened its doors along with oversized wood-burning ovens in the early '90s, Jan Birbaum's inventive American restaurant with a Louisiana flair spiced up the sleepy town of Calistoga, CA. Today, the restaurant is a wine-country institution that integrates intense, bold flavors and subtle, more refined cuisine on a single menu.
His food reflects a wide range of regional cooking experiences with his focused culinary training. As a disciple of Louisiana's culinary headmaster, Paul Prudhomme, Jan's career began with four years at K-Paul's, where he cultivated his expertise for down-home cooking. From this rustic low-country base, he then moved to the world of fine dining at New York's Quilted Giraffe, Denver's Rattlesnake Club, and San Francisco's Campton Place. In COOKING WITH MASTER CHEFS, Jan displays both sides of his palette as he demonstrates his Home-Smoked Salmon and Scrambled Egg Tort, Louisiana Sassafras Leg of Lamb, Potato Salsify Pie, and a delicate Citrus Gratin.
 Julia Introduces Chef Jan Birnbaum
Smoked Salmon with Scrambled Egg Torte
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