A family friend is graduating from college, and Jacques needs no better excuse to create a splendid al fresco buffet lunch.

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LENGTH: 90 Minutes
MSRP PRICE: $24.95
CATALOG #: 20289
UPC #: 6-4603202899-7
ISBN #: 1-56839-214-1
RELEASE YEAR: 2005
PRODUCER: KQED-TV

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A delicate Smoked Trout with a creamy Egg-and-Pepper Salad is just right for a sunny June afternoon. And Jacques’ classic Chicken Galantine — a boneless chicken stuffed with pork, black mushrooms, pistachios and armagnac, poached in a rich stock and served in it’s own aspic — is a decidedly elegant picnic food. A succulent baked Ham Georgia with a tangy apricot-mustard glaze and a deep, sweet-savory peach sauce is paired with a simple side dish of buttered Red Swiss Chard. For the cheese course, we learn how to make creamy fresh-herb Fromage Blanc served with roasted garlic. Two marvelous desserts complete the buffet — Chocolate Cloud Cake, a spectacular layered confection of fluffy sponge cake, cognac whipped cream, and crunchy chocolate cookie crust, topped with a bittersweet chocolate glaze, and a Cherry-Raspberry Pillow of fresh cherries and berries baked in a puff-pastry pie.

Reviews

“Recommended. Three Stars.” -Video Librarian

“The editors of Southwest Airlines’ inflight magazine Spirit have voted Jacques Pepin the Best Television Chef from a Top Ten list which included Emeril Lagasse, G. Garvin, Lidia Bastianinch, Wolfgang Puck, Tina Nordstrom, Mario Batali, Alton Brown, Ming Tsai and Rachael Ray. Spirit said “His french-inspired recipes are always solid, and he’s one of the best technique teachers on television.”

“Second only to the recently deceased Julia Child, Pepin represents the best of French cuisine in America. He has had a fascinating career as founder of the Culinary Institute of America and French Culinary Institute, the author of many cookbooks, and a TV celebrity. In this series, Pepin’s daughter, Claudine, acts as sous chef for her famous dad as he demonstrates a series of menus for celebrating truly special occasions—events that demand impressive food. Each selection resembles the foods traditionally associated with the date but also bears the stamp of Pepin’s own traditions, which are inevitably French and gloriously rich-tasting. Easter features salmon and lamb; Graduation highlights peach-glazed ham and Chicken Galantine (boneless whole chicken with a splendid Gallic stuffing); and Summertime serves up salmon and veal. There are elegant openers and fabulous desserts as well. Pepin’s personality adds warmth, charm, and graciousness to each program, as do his personal observations….Highly recommended for all public libraries. Three more series titles cover Christmas, Chanukah, and Thanksgiving. This reviewer is buying the rest of the series for herself!” -Library Journal

Related Titles:

1. Jacques Pepin’s Summertime Celebration
2. Jacques Pepin’s Celebration Fall Set Of 3
3. Jacques Pepin’s Easter Celebration