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A Taste of Louisiana with Chef John Folse & Co.
It's Carnival Time
Season 2
Episode 5
In this episode of “A Taste of Louisiana” from April 4, 1991, Chef John Folse cooks Sherried Quail and Shrimp Bacchus. He also prepares a Muffuletta with guest Joe Cahn, a New Orleans chef and Headmaster of the New Orleans School of Cooking. This episode includes footage of Mardi Gras celebrations and traditions. Host: John Folse
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27:02
Medallions of Venison/Giles Island
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26:47
Louisiana Mallards/Canard Sauvage
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26:48
Pan Fried Quail/Covey Rise
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27:22
Cajun-Fried Alligator Tail/LaBranche
25:41
Creole-Braised Wood Duck/Grande View Lodge
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26:46
German Christmas
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26:42
Creoles 2: The Creoles of Cane River
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26:42
Creoles 1: New Orleans' Creoles
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26:42
Italy 3: St. Joseph's Altars
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26:43
Italy 2: Italian Entrepreneurs
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26:42
Italy 1: Italian Immigration to America
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26:42
England 3: The Battle of New Orleans