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A Taste of Louisiana with Chef John Folse & Co.
St. Joseph & Lake Bruin
Season 3
Episode 4
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from May 17, 1992, Chef John Folse cooks Roasted Mallard, Pan-Fried Striped Bass with Roasted Garlic Bordelaise Sauce, and Buttered Apples. He also prepares Pecan Spinach Rice with Emily Bruno, the owner of Grandmother Restaurant in St. Joseph. This episode also includes footage from Harrisonburg and Sicily Island in
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One of Chef John Folse’s passions is saving the cultural traditions here in Louisiana.
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Hooks, Lies & Alibis with Chef John Folse: Shrimp
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26:54
Hooks, Lies & Alibis with Chef John Folse Oysters
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Hooks, Lies & Alibis with Chef John Folse: Turtle
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Hooks, Lies & Alibis with Chef John Folse: Garfish
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26:48
Hooks, Lies & Alibis with Chef John Folse: Episode 109 - Fishing Tournaments
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Hooks, Lies & Alibis with Chef John Folse: Coastal Erosion
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27:13
Hooks, Lies & Alibis with Chef John Folse: Saltwater Fishing
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27:22
Hooks, Lies & Alibis with Chef John Folse: Fish Markets
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26:45
Bass/Crappie - Toledo Bend Reservoir
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25:14
Catfish - Lake Des Allemand
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27:44
Redfish/Snapper - Caminada Pass