A Taste of Louisiana with Chef John Folse

Season 2

Chef John Folse explores the foods of Louisiana.

Where to Watch A Taste of Louisiana with Chef John Folse • Season 2

13 Episodes

  • Cotton Country Cooking
    E1
    Cotton Country CookingChef John Folse cooks Baked Striped Bass in a Provencal Sauce and Natchitoches Meat Pies. He also prepares Spiced Ruston Peaches with guest Joe Sampite, the mayor of Natchitoches, Louisiana.
  • Foods of the Great River Road
    E2
    Foods of the Great River RoadChef John Folse cooks River Road Crab Stew and Baked Pumpkin. He also prepares a Sweet Potato Pecan Pie with guest Valerian Smith, a musician and composer from Baton Rouge.
  • Louisiana Soul Food
    E3
    Louisiana Soul FoodChef John Folse cooks Pork Roast and Mustard Greens with Ham Hocks. He also prepares Fig Cornbread Muffins with guest Austin Leslie, the chef at Chez Helene in New Orleans.
  • Louisiana Plantation Cooking
    E4
    Louisiana Plantation CookingChef John Folse cooks Chicken and Dumplings. He also prepares Black-eyed Pea Salad with guest Martha White, a culinary historian and docent at Magnolia Mound Plantation in Baton Rouge.
  • It's Carnival Time
    E5
    It's Carnival TimeChef John Folse cooks Sherried Quail and Shrimp Bacchus. He also prepares a Muffuletta with guest Joe Cahn, a New Orleans chef and Headmaster of the New Orleans School of Cooking.
  • Mississippi River Boat Cooking
    E6
    Mississippi River Boat CookingChef John Folse cooks Brown Oyster Stew and Stuffed Flounder. He also prepares Seafood Slaw with guest Gabriel Chengery, the Captain of the Delta Queen.
  • Healthy Cajun Cooking
    E7
    Healthy Cajun CookingChef John Folse cooks Broccoli and Crab Cream Soup and Shrimp Creole Lite. He also discusses making healthy food choices with guest Barbara Dixon, a nutritionist.
  • The Planters' Breakfast
    E8
    The Planters' BreakfastChef John Folse cooks Smothered Pork Chops and a Crawfish Omelet. He also shares coffee and mimosas and prepares Sautéed Yams with guest Brooks Read, an author and storyteller.
  • The New Orleans Jazz Brunch
    E9
    The New Orleans Jazz BrunchChef John Folse cooks Eggs Dominique Youx and Fillet of Trout St. Charles. He also prepares Café Brûlot with guest Isaac Greggs, the band director at Southern University.
  • The Cajun Soireé
    E10
    The Cajun SoireéChef John Folse cooks Creole Red Jambalaya and Chicken and Andouille Gumbo. He also prepares Cajun Potato Salad with guest Amanda LaFleur, a French teacher.
  • Louisiana Indian Cooking
    E11
    Louisiana Indian CookingChef John Folse cooks Hulhponi, a Choctaw dish, and Fish Boulettes. He also discusses art and Choctaw creation stories with guest Gary White Deer, a Choctaw artist.
  • The Cajun Wedding
    E12
    The Cajun WeddingChef John Folse cooks Stuffed Pork Loin and Fabre Sandwiches, a traditional meat dressing sandwich. He also discusses Cajun weddings and prepares Pim Pom Punch with guest Barry Ancelet, a Cajun folklorist and French professor at the University of Southwestern Louisiana in Lafayette.
  • Exotic Foods of the Bayous
    E13
    Exotic Foods of the BayousChef John Folse cooks Turtle Soup and Venison Sausage. He also prepares Frog Legs Demi Bordelaise with guest Annie Miller, a swamp tour guide.

 

  •   
  •   
  •   
  •   
  •   
  •   
  •   

Take Plex everywhere

Watch free anytime, anywhere, on almost any device.
See the full list of supported devices