A Taste of Louisiana with Chef John Folse & Co.

Spit Roasted Squab/Destrehan Plantation

This week Chef Folse explains the influence of hunting on the arts of the renaissance and baroque periods. The recipes include game not indigenous to Louisiana, but raised here domestically to provide a ready supply of these delicious birds. Chef Folse prepares a savory dish of Chucker, a small member of the Partridge family, simmered in red wine with rosemary, carrots, mushrooms, onions, ...

Spit Roasted Squab/Destrehan Plantation

26m 46s

  • Christmas Show: asset-mezzanine-16x9

    Christmas Show

    S10 E27 - 25m 4s

    Chef John Folse returns to his home parish of St. James, where he visits the St. James Catholic Church and the home of his sister, Ruth Folse Hirsh. He also reminisces about past Christmas celebrations with his father, Roy Folse. In the kitchen, Chef Folse prepares: a Game Pie with duck, rabbit, and venison; Chicken, Oyster, and Andouille Gumbo; Sweet Farre Dressing; and Greens. He also enjoys a p

  • Doug Guerin: asset-mezzanine-16x9

    Doug Guerin

    S10 E26 - 26m 45s

    Chef John Folse visits Doug Guerin at his home in Morgan City, Louisiana. He shares his recipe for Seafood Stuffed Mirliton. In his kitchen, Chef Folse prepares a healthier version of the Seafood Stuffed Mirliton and Oyster Pies.

  • Sharon Jesowshek: asset-mezzanine-16x9

    Sharon Jesowshek

    S10 E25 - 26m 44s

    Chef John Folse and his friend Sharon Jesowshek visit Porche’s Sausage in French Settlement, Louisiana, where butcher Donald Porche shows them the proper way to butcher a pig. At Sharon’s home in French Settlement, she shares her recipe for Hog’s Head Cheese. In his kitchen, Chef Folse prepares a healthier version of the Hog’s Head Cheese, as well as a Bread Pudding Cake.

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