In Julia's Kitchen with Master Chefs

Seared Scallops and Quenelles of Sorbet with Charlie Trotter

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.

Air Date 5/20/95

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Inviting master chefs into her kitchen, Julia Child cooks with the pros, detailing their techniques and dishes for the home cook.
Upcoming Air Dates
  • #138 — Alfred Portale |
    Monday, Jun 26 at 10:30am TPT LIFE
  • #139 — Monique Barbeau and Jacques Torres |
    Tuesday, Jun 27 at 10:30am TPT LIFE
  • #138 — Alfred Portale
    In this episode, Alfred Portale, chef/owner of Gotham Bar and Grill in New York, prepares Muscovy Duck Breast With Chinese Spices. Portale introduces the viewer to the wide assortment of ducks available and demonstrates how to bone a duck. This meal balances both sweet and strong flavors. Portale presents the duck and vegetables in an attractive and decorative fashion.
    Monday, Jun 26 at 10:30am TPT LIFE
  • #139 — Monique Barbeau and Jacques Torres
    Chef Monique Barbeau from Fullers in Seattle and pastry chef Jacques Torres from Le Cirque in New York visit Julia Child in her kitchen. Barbeau creates Eggplant Falafel With Tahini Dressing. Torres prepares a baked chocolate soup with meringue--a dessert that contains bananas soaked in rum and is then covered with caramelized sugar.
    Tuesday, Jun 27 at 10:30am TPT LIFE


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