A Taste of Louisiana with Chef John Folse

Season 3

Chef John Folse explores the foods of Louisiana.

Where to Watch A Taste of Louisiana with Chef John Folse • Season 3

13 Episodes

  • Fort Jessup, Toledo Bend, Fisher, Hodges Gardens
    E1
    Fort Jessup, Toledo Bend, Fisher, Hodges GardensChef John Folse cooks foods from Sabine Parish, including Spanish-style Baked Largemouth Bass and Lumberjack Stew. He also prepares Mustard-Fried White Crappie with Barney Miller, a historian from Toledo Bend.
  • Ruston, Sarah's Kitchen
    E2
    Ruston, Sarah's KitchenChef John Folse cooks Southern Fried Chicken and Pan-Sautéed Pork Chops Smothered with Peaches. He also prepares Hot Water Bread with artist Sarah Albritton from Sarah’s Kitchen in Ruston.
  • Poverty Point
    E3
    Poverty PointChef John Folse cooks Venison and Squash Casserole and Pot-Roasted Squab with Kumquats and Plum Wine. He also prepares a Roasted Vegetable Casserole with Dennis Labat, a park ranger and the manager of the Poverty Point State Historic Site.
  • St. Joseph & Lake Bruin
    E4
    St. Joseph & Lake BruinChef John Folse cooks Roasted Mallard, Pan-Fried Striped Bass with Roasted Garlic Bordelaise Sauce, and Buttered Apples. He also prepares Pecan Spinach Rice with Emily Bruno, the owner of Grandmother Restaurant in St. Joseph.
  • Grant Syrup Mill
    E5
    Grant Syrup MillChef John Folse cooks Squash and Tasso Stuffed Rock Cornish Game Hen with a Mandarin and Muscadine Cane Syrup Glaze. He also prepares Biscuits with Cane Syrup Blueberry Cream with Madeline Turner, a cook from Grant.
  • Alexandria & Lecompte
    E6
    Alexandria & LecompteChef John Folse cooks Tunica Stuffed Peppers and Bacon, Lettuce, and Tomato Sandwich Soup. He also prepares Mason-Dixon Pecan Pie with Ann Johnson, the manager of Lea’s Restaurant in Lecompte.
  • Holly Beach & Cameron
    E7
    Holly Beach & CameronChef John Folse cooks Redfish Courtbouillion and Deep Fried Hard Shell Crab. He also prepares Holly Beach Dump Cake with Captain Sammie Faulk, a Louisiana hunting and fishing guide.
  • Elton & Coushatta Tribe
    E8
    Elton & Coushatta TribeChef John Folse cooks Garfish Boulette Stew and Coushatta Roasted Leg of Venison. He also prepares Coushatta Sweet Potato Crunch with Bertney Langley, a member of the Coushatta Indian Tribe.
  • Opelousas
    E9
    OpelousasChef John Folse cooks Prairie Crawfish Stew and Sausage Crawfish Rice. He also prepares Praline Fudge with Carol Ann Andrepont, the director of the Historic Commission in Opelousas.
  • Houma & Lake Des Allemands
    E10
    Houma & Lake Des AllemandsChef John Folse cooks Lac des Allemands Crab Cakes with Remoulade Sauce and Baked Garlic Crabs. He also prepares Old Maid’s Potato Salad with Mama Dusenberry, the owner of La Trouvaille Restaurant in Chauvin.
  • Jefferson Island & New Iberia
    E11
    Jefferson Island & New IberiaChef John Folse cooks Chicken and Okra Stew and Drunken Shrimp. He also prepares a Pecan Praline Sauce with chef and author Marcelle Bienvenu.
  • St. Francisville
    E12
    St. FrancisvilleChef John Folse cooks Veal Shank and Audubon Spinach Madeline. He also prepares Sassafras Tea with author and historian Anne Butler, an expert on John James Audubon.
  • Ponchatoula & Madisonville
    E13
    Ponchatoula & MadisonvilleChef John Folse cooks Strawberry Glazed Pork Loin and Coq au Vin with Strawberry Wine. He also prepares Strawberry 7-Up Pie with Dr. Charles Gideon, the former mayor of Ponchatoula and the founder of the Strawberry Festival.

 

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