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A Taste of Louisiana with Chef John Folse & Co.
McKendrick-Breaux House
Season 9
Episode 2
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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Tilapia - Scott, LA
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Hooks, Lies & Alibis with Chef John Folse: Crabs
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Christmas Show
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Wild Hog / Sources of Wild Game
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Pheasant / Camouflage Clothing
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Vension / Knives & Poverty Point
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Woodcock & Snipe Pate/Grand Slam Hunting
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The duck decoy champions of the Brunet family are the special guests.
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27:06
Venison Sauce Piquant/Hunting Castles & Camps
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26:58
Venison Rolled Roast/Guns
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26:46
Smothered Squirrel/Lockport Boat Museum
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26:57
Baked Goose/Building a Pirogue