A Taste of Louisiana with Chef John Folse
Season 8
Chef John Folse explores the foods of Louisiana.
Where to Watch A Taste of Louisiana with Chef John Folse • Season 8
13 Episodes
- Black Heritage FestivalE1
Black Heritage FestivalChef Folse visits the Black Heritage Festival in Lake Charles and prepares smothered seven steaks and black eyed pea congre. Kathe Hambrick, the curator of the African-American History Museum at Tezcuco Plantation in Ascension Parish, is John's studio guest. - Gumbo FestivalE2
Gumbo FestivalChef Folse visits the Gumbo Festival in Bridge City and prepares chicken and andouille gumbo; shrimp, crab and okra gumbo; and potato salad and jalapeno corn bread. John's guest is the Reverend Monsignor J. Anthony Luminais, pastor of the Holy Guardian Angels Catholic Church, who helps the chef demonstrate the secret to preparing perfect rice. - Celtic Nations Heritage FestivalE4
Celtic Nations Heritage FestivalChef Folse visits the Celtic Nations Heritage Festival. The menu includes baked corned beef, baked salmon with chive potato sauce and an Irish apple cake. The chef is immortalized in song when Celtic folkorist and musician Kaetiedawne Littlejohn plays "The John Folse Song." - Pepper FestivalE5
Pepper FestivalEverything is hot and spicy when Chef Folse visits the Pepper Festival in St. Martinville. He prepares roasted red pepper and crab soup, and pepper-laced pork roast. Pepper grower, "Red" Ortego helps John prepare bacon/pepper finger sandwiches and they sample "armadillo eggs" -- stuffed jalapeno peppers. - Los Isleños FestivalE6
Los Isleños FestivalChef Folse visits the Los Isleños Festival in St. Bernard Parish, where he cooks caldo, a traditional soup, and Isleños paella. Isleños are the people who migrated from the Canary Islands. Isleño Deborah Carballo joins in the kitchen to prepare a mirliton pie and sample boiled pudding with creme Anglaise. - Strawberry FestivalE8
Strawberry FestivalLouisiana is one of the nation's largest producers of strawberries and loads of the luscious red fruit are consumed every year at the Strawberry Festival in Ponchatoula. Today's menu includes pepper-seared lamb chops with strawberries. Nature photographer Julia Sims joins John to taste biscuits with strawberry butter and whip up some strawberry daiquiris. - Festival International de LouisianeE11
Festival International de LouisianeThe music and the food are both hot as Chef Folse visits the Festival International de Louisiane in Lafayette, a major showcase for international music acts. New Orleans singer Charmaine Neville helps John prepare stuffed hardshell crab. The menu includes smothered chicken in maque choux corn, and rabbit and oyster mushroom sauce piquante. - Washington Parish Free FairE12
Washington Parish Free FairChef Folse travels to Franklinton for the Washington Parish Free Fair. Cabbage patch soup and Mile Branch onion shortcake are the featured dishes. Judy Jenson, a volunteer at the Mile Branch Settlement, helps John prepare a scripture cake with ingredients from the various books of the Bible.