A Taste of Louisiana with Chef John Folse
A Taste of Louisiana with Chef John Folse & Co.
Chef John Folse explores the foods of Louisiana.
Where to Watch A Taste of Louisiana with Chef John Folse • A Taste of Louisiana with Chef John Folse & Co.
26 Episodes
- Salmen-Fritchie HouseE3
Salmen-Fritchie HouseSeafood and wild game are on the menu today as Chef Folse visits the Salmen-Fritchie House in Slidell. With owner Sharon Fritchie, he prepares prudent mallard omelette. Other dishes on the menu include pot-roasted wood duck in fresh fig glaze, pain perdu Count Pontchartrain, shrimp and redfish court bouillon, and oysters casserole Fritchie. He also interviews owner Homer Fritchie. - Butler Greenwood PlantationE5
Butler Greenwood PlantationChef Folse travels to St. Francisville to visit the Butler-Greenwood Plantation, where he prepares sweet potato pie with owner Anne Butler. Other items on the menu are sweet farre dressing, Port Hudson's southern-fried chicken, whipped potato clouds and spicy fried chicken gravy. Folse also visits with furniture makers Wayne Zuccarello and Gordon Graham. - Bois Des ChenesE6
Bois Des ChenesThe Bois Des Chenes B & B in Lafayette, Louisiana is the site for today’s show. John visits with owner Coerte Voohries and cooks Oyster and Artichoke Patties with Marjorie Voorhies. Today’s spicy menu also includes Maja’s Redfish Sauce Piquant, Braised Dove Evangeline, Wild Blackberry Crepes and Naval Orange Crisp. - Maison Des AmisE7
Maison Des AmisStuffed Oreille De Cochon and Shrimp & Okra Gumbo Bayou Teche headline today’s mouthwatering menu at the Maison Des Amis in Breaux Bridge, Louisiana. Chef Folse prepares Turtle Cheesecake Des Amis with owner Cynthia Breaux and also whips up some White Chocolate Bread Pudding. - Alice PlantationE8
Alice PlantationVisiting Alice Plantation in Jeanerette, Chef Folse cooks frog in the hole, eggplant casserole, shrimp and lump crabmeat quiche, and hearts of artichoke frittata, and prepares French Market pizza with plantation owner Rachel Rodgers. Accordionist Greg Mouton is the guest. - Ramsay-Curtis MansionE9
Ramsay-Curtis MansionChef Folse visits Ramsay-Curtis Mansion in Lake Charles, where he cooks Michigan Man apple pancakes with owner Judy Curtis. Folse also prepares spicy cornbread skillet cake, lumberman's meatloaf and gravy, and Moms holiday bread. Adley Cormier of the Louisiana Preservation Society is the guest. - Melody MeadowsE13
Melody MeadowsDown-home country cooking is featured as Chef Folse travels to Melody Meadows in Ruston. Owner Gina Clark helps him prepare Paw Paws shrimp dip, and Folse bakes Maw Maws banana pound cake. The entrees include Gina's crawfish bisque and grilled spiced double thick pork chops. Pottery maker Ken Folette is the guest. - Creole Country Inn Bed and BreakfastE18
Creole Country Inn Bed and BreakfastCreole country corn meal pecan waffles with cranberry syrup and Ms. Linda's breakfast cheer are just two of the delicious breakfast recipes on the menu when Chef Folse visits the Creole Country Bed and Breakfast in Lafayette. Folse also prepares pot-roasted goose False River and fiesta maque choux salad and visits with owner Linda Lawrence. - T'Frere's HouseE19
T'Frere's HouseWith a name like TFrere, this bed and breakfast can be located only in the Cajun country of Louisiana. Chef Folse travels to Lafayette to prepare crabmeat vermillion and interview TFrere owner Maugie Pastor. Today's menu also includes Bananas Foster, sweet and spicy chicken etouffee, T'Frere turtle soup, and eggs ` la creme. - Tezcuco PlantationE21
Tezcuco PlantationChef Folse travels to Darrow to visit Tezcuco Plantation. On the menu is Creole chicken and biscuits, Creole tomato and basil omelette, and Madame Tureaud crawfish and shrimp dip. He interviews Bill Bringier, and together they prepare Bringier's nine-bean soup. - Reid-Toerner Bed and BreakfastE22
Reid-Toerner Bed and BreakfastChef John Folse visits the Reid-Toerner Bed and Breakfast in Lake Charles, Louisiana. He visits with owner Toby Carnell as he cooks a Pheasant Gumbo. In the studio kitchen, Chef Folse prepares Smoked Wood Duck, Oyster, & Andouille Gumbo and Silver Queen Corn and Tarragon Eggrolls. - Fairfield PlaceE25
Fairfield PlaceChef John Folse visits Fairfield Place in Shreveport, Louisiana. In the studio kitchen, he prepares Corned Beef Brisket and Broccoli Salad with a Spicy Ginger Orange Dressing. Back at Fairfield Place, Chef Folse and owner Janie Linscomb make Poached Pears. Linscomb also discusses the gardens at Fairfield Place and the time commitment required to run a bed and breakfast. - Victoria InnE26
Victoria InnChef John Folse visits the Victoria Inn and Gardens in Lafitte, Louisiana. In the studio kitchen, he prepares Bisque of Three Shellfish with Shoepeg Corn and Black Eyed Pea Battered Shrimp. Back at Victoria Inn, Chef Folse makes a Hollandaise Sauce for the Eggs Victoria with owner Roy Ross.