A Taste of Louisiana with Chef John Folse

Fort Jessup, Toledo Bend, Fisher, Hodges Gardens

S3 • E1    May 2, 1992    27m
Chef 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.

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