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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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26:56
Tilapia - Scott, LA
26:59
Hooks, Lies & Alibis with Chef John Folse: Crabs
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26:59
Christmas Show
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26:59
Wild Hog / Sources of Wild Game
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26:57
Pheasant / Camouflage Clothing
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28:15
Vension / Knives & Poverty Point
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26:51
Woodcock & Snipe Pate/Grand Slam Hunting
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26:54
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