Access to this video is a benefit for members through PBS Passport.
Up Next
Back to Show
A Taste of Louisiana with Chef John Folse & Co.
Louisiana Indigenous Cuisine
Season 1
Episode 8
In this episode of “A Taste of Louisiana” from November 22, 1990, Chef John Folse cooks Pork Medallions with Fig Glaze, Mardi Gras Pasta, and Cajun Candied Yams. He also prepares Fig and Pecan Pie with guest Ron Abidin of “Dah Big Cheese” Cheesecake Company.
Support Provided By
Unlock with PBS Passport
57:54
One of Chef John Folse’s passions is saving the cultural traditions here in Louisiana.
Unlock with PBS Passport
27:29
Hooks, Lies & Alibis with Chef John Folse: Shrimp
Unlock with PBS Passport
26:54
Hooks, Lies & Alibis with Chef John Folse Oysters
Unlock with PBS Passport
27:36
Hooks, Lies & Alibis with Chef John Folse: Turtle
Unlock with PBS Passport
26:04
Hooks, Lies & Alibis with Chef John Folse: Garfish
Unlock with PBS Passport
26:48
Hooks, Lies & Alibis with Chef John Folse: Episode 109 - Fishing Tournaments
Unlock with PBS Passport
27:09
Hooks, Lies & Alibis with Chef John Folse: Coastal Erosion
Unlock with PBS Passport
27:13
Hooks, Lies & Alibis with Chef John Folse: Saltwater Fishing
Unlock with PBS Passport
27:22
Hooks, Lies & Alibis with Chef John Folse: Fish Markets
Unlock with PBS Passport
26:45
Bass/Crappie - Toledo Bend Reservoir
Unlock with PBS Passport
25:14
Catfish - Lake Des Allemand
Unlock with PBS Passport
27:44
Redfish/Snapper - Caminada Pass