In Julia's Kitchen With Master Chefs

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.

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.

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.

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.

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.

Chef Mark Militello talks about Florida cuisine while sharing a special recipe for pork tenderloin.

Chefs Johanne Killeen and George Germon prepare a dirty steak with their special hot fanny sauce. Christopher Gross concludes the meal on a sweet note when he makes a chocolate tower with fresh berries.

Chef Julian Serrano makes the classic Spanish dish paella with lobster and chicken.

Chefs Johanne Killeen and George Germon use orange, lemon, and lime to create their triple citrus meringue tart.

"Well we have all this melted chocolate, what are we going to do with it?" Pastry chef Jacques Torres gives a presentation on chocolate.

Baker Jim Dodge makes a decadent chocolate buttermilk fudge cake.

Chef Jimmy Sneed prepares a Virginia stuffed turkey leg with homemade stuffing.