Master chefs join Julia ChildJulia Child, whose...

Master chefs join Julia Child

Julia Child, whose skill, graciousness and humor helped teach a generation to cook in the '60s with the PBS series, "The French Chef," has begun a new TV series, "Cooking with Master Chefs," co-produced by Maryland Public Television and A La Carte Communications of Connecticut, and sponsored by Farberware.


The series will air in Maryland on MPT at 5 p.m. on Sundays, starting today. In each episode, Ms. Child introduces a noted chef, who then prepares one or two signature dishes in his or her home kitchen.

Among chefs Ms. Child will visit are Jacques Pepin, Alice Waters, Michel Richard, Jeremiah Tower, and Jean-Louis Palladin.


Ms. Child has a new book based on the series (Alfred A. Knopf, $29.50). She will be in Baltimore Oct. 17 for a book-signing at Books for Cooks at Harborplace, Light Street Pavilion, from 3:30 p.m. to 4:30 p.m.

We all know what Washington sounds like ("My fellow Americans . . .") and what it looks like (a lot of white marble). But how many people know what it tastes like? Here's a chance to find out. This coming weekend, more than 50 restaurants will set up shop on Pennsylvania Avenue for a food-and-fun extravaganza that includes music, magicians, exhibits, cooking demonstrations, a children's parade and a 5K "Eat and Run" race.

"Taste of DC" restaurants will include Red Sage, the American Cafe, Hard Rock Cafe, Dean & Deluca and Georgia Brown's.

The festival and music are free, and food items will cost between 50 cents and $4.50. The festival takes place from 11 a.m. to 6:30 p.m. Saturday, next Sunday and Oct. 11 on Pennsylvania Avenue from 9th to 14th streets Northwest. (Registration for the 5K run is $15 and includes a T-shirt and $5 worth of food coupons. To register, call [703] 960-1100.) For more information about the festival, call (202) 724-5430.

The trendy taste, easy preparation and year-round appeal of a dish created by Sylvia Harber of Boulder City, Nev., captured judges' hearts and "Best of Beef" honors at the 1993 National Beef Cook-Off held last month in Cheyenne, Wyo.

For a copy of all the winning recipes and information for the next event, to be held in 1995, write to the National Beef Cook-Off, 444 N. Michigan Ave., Chicago, Ill. 60611, or call (800) 621-7011.

Here is Ms. Harber's winning recipe:

Pronto spicy beef


Serves 6

1 beef tri-tip (bottom sirloin) roast or top sirloin steak, cut 1 1/2 inches thick

1 15-ounce can black beans, rinsed, drained

1 medium tomato, chopped

1 small red onion, finely chopped

3 tablespoons fresh cilantro, coarsely chopped


fresh cilantro sprigs, for garnish (optional)


1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon ground red pepper


Combine seasoning ingredients; reserve 2 tablespoons for salsa. Trim fat from beef roast. Press remaining seasoning ingredients evenly into surface of roast.

Place roast on grid over medium coals (medium-low coals for top sirloin). Grill 30 to 35 minutes (top sirloin 22 to 30 minutes) for rare to medium doneness, turning occasionally. Let stand 10 minutes before carving.

Meanwhile, in medium bowl combine beans, tomato, onion, chopped cilantro and reserved seasoning mixture; mix until blended.

Carve roast across grain into slices. Arrange beef and bean salsa on platter; garnish with cilantro sprigs, if using. The International Association of Culinary Professionals, a nonprofit educational group composed of people involved in all aspects of food and wine, is sponsoring a daylong bus tour of organic farming operations in the Virginia Piedmont Oct. 13. The tour starts at 8 a.m. at Sutton Place Gourmet in Bethesda, with breakfast, then visits providers of eggs and veal, shiitake mushrooms, fruits and vegetables and smoked trout.

The cost is $55 for IACP members and $65 for nonmembers, and includes bus travel, breakfast, lunch and hors d'oeuvres. Space is limited. For reservations, send check or money order to Patrice Dionot, L'Academie de Cuisine, 5021 Wilson Lane, Bethesda, Md. 20814. Or call (301) 986-9490; or FAX (301) 652-7970.

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