A Taste of Louisiana with Chef John Folse & Co.

Food Series / 12 Seasons

The 13 Seasons of A Taste of Louisiana with Chef John Folse & Company began in 1990 and cover the range of Louisiana cuisine from wild game to seafood, from creole to cajun, and from healthy to classic recipes. Featured episodes include Thanksgiving and Christmas specials, famous chefs including Leah Chase and Paul Prudhomme, and a healthy dose of Louisiana history and culture.

Watch: S13 E1301

26m 59s / TV-G

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Elliot House

S9 E4 / 26m 38s

Pecan-pesto chicken and front porch carrot bisque highlight today's menu at the Elliot House in Amite. Chef Folse and owner Flora Landwehr cook granola. Folse returns to the studio to make creme caramel custard, and spinach and rice casserole.

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Salmen-Fritchie House

S9 E3 / 26m 38s

Seafood 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.

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McKendrick-Breaux House

S9 E2 / 26m 38s

In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from November 14, 1998, Chef John Folse visits the McKendrick-Breaux House in the Garden District of New Orleans, Louisiana. In the studio kitchen, he prepares Crabmeat and Shrimp Stuffed Mirliton and Oysters Dunbar. Back at the McKendrick-Breaux House, co-owner Eddie Breaux.

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Lanaux Mansion

S9 E1 / 26m 38s

Chef Folse visits the historic Lanaux Mansion in New Orleans French Quarter and prepares riz au lait with owner Ruth Bodenheimer. The menu also includes bisque of spinach and crab, sweetbreads in lemon caper, fricassee of chicken and sausage, and grillades and gravy.

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