In the series premiere of the Dinner Bell, Julia visits Oysterponds Farm and the Southold Fish Market to gather birthday dinner ingredients for her musical friend, Simone Pace of Blonde Redhead. She prepares an apricot with goat cheese crostini to start, salt-crusted whole black sea bass with sea beans, lemon, and fennel, and a summer pudding with ingredients from a beloved family run farm for dessert. After recovering from a kitchen mishap, she serves up a beautiful and whimsical meal to Simone and a room full of neighborhood pals (including fashion designer Rachel Comey and her boo, Grizzly Bear's Chris Bear).
In the second episode of The Dinner Bell, Julia links up with her boyfriend Chris as he accompanies—and plays drums for—the Baltimore-based band Beach House on their cross-Canadian Northern Exposure tour. When she sees that the band's month-long stretch lands them in Nova Scotia over Canadian Thanksgiving, she packs her bags full of kitchen equipment, à la some kind of down-and-out Mary Poppins, and heads north.
In this episode of The Dinner Bell, Julia collaborates with her good friends Ben Sinclair and Katja Blichfeld—the co-creators of Vimeo's original series High Maintenance—on a brunch feast for their cast and crew. The spread of homemade bagels, beet-cured salmon, and a Bloody Mary bar all go down extra smoothly thanks to a vodka ice luge etched with a pot leaf. We hope you're ready to get a contact high off of this brunch extravaganza.
In this episode of The Dinner Bell, Julia travels to Point Reyes, a picturesque culinary destination on the Pacific coast of Northern California, to meet her dear friend and photographer David Benjamin Sherry. Julia cooks David a healthy, hearty feast to send him off on a month-long photo road trip, fueling him up with dishes such as "Crackeroons"; a vibrant purple cabbage salad topped with blue cheese and toasted hazelnuts; a seared blade steak with a peppercorn, whiskey, and cream pan sauce; and strawberries with fresh whipped cream, macadamia nuts, sea salt and olive oil. This meal—plus all of the NorCal beauty (and did we mention three-day old calves?)—makes for a very special episode of The Dinner Bell.
Julia heads upstate to Worlds End Farm to visit her friend Sarah Ryhanen of Saipua, a Red Hook, Brooklyn-based floral design studio. Sara and her partner Eric are hosting a retreat for the staff of Saipua, so Julia prepares a summer lunch for the team. Inspired by the Mediterranean meze platter, Julia makes lamb kofta, spiced chickpeas, labneh, flatbread, and a ricotta cheesecake made with with sheeps' milk from the farm.
The Dinner Bell goes Dutch in this episode: Julia heads to Amsterdam and cooks a brunch feast for a group of locals and expats. Inspired by the local cuisine—like croquettes and poffertjes—Julia makes savory potato croquettes with Gouda sauce and poached eggs, chocolate buckwheat pancakes with berry coulis, and a lemon-thyme jenever cocktail.