French dishes are prepared, including mussel bisque, chicken-liver mousse Mirabelle, apple tarts, flavored butters; table settings; Guy Feuge shares French pate.
Ina and food writer Julia Turshen prepare banana-raspberry smoothies; grilled lamb chops with artichoke puree; kimchi fried rice with fried egg; spaghetti aglio e olio.
Cheesy dishes are made, including grilled-cheese sandwiches; steaks with Stilton sauce; herb Coeur a la crème; a roasted-vegetable frittata; coconut cupcakes with cream-cheese icing.