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A Taste of Louisiana with Chef John Folse & Co.
Thanksgiving Special | A Taste of Louisiana
In this Thanksgiving special from November 16, 1989, Chef John Folse cooks a traditional Cajun and Creole Thanksgiving dinner with a Roast Suckling Pig, or Cochon de Lait, Pecan Rice Dressing, and Candied Yams. His father, Roy Folse, also prepares a Cochon de Lait in a traditional clay oven and Leah Chase of Dooky Chase’s Restaurant in New Orleans makes Stuffed Mirlitons.
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Medallions of Venison/Giles Island
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Louisiana Mallards/Canard Sauvage
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Pan Fried Quail/Covey Rise
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Cajun-Fried Alligator Tail/LaBranche
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Creole-Braised Wood Duck/Grande View Lodge
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German Christmas
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Creoles 2: The Creoles of Cane River
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Creoles 1: New Orleans' Creoles
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Italy 3: St. Joseph's Altars
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Italy 2: Italian Entrepreneurs
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Italy 1: Italian Immigration to America
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England 3: The Battle of New Orleans