Festival Cooking (1991)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1991-01-03
Duration: 00:26:23
Subjects: Folse, John D. | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | FESTIVALS | JAMBALAYA | Cooking (Rice) | Cooking (Chicken) | Cooking (Sausages) | Cooking (Seafood) | Cooking (Fish) | Cooking (Catfish) | Cooking (Shrimp) | Cooking (Pork) | Grits | Cooking (Strawberries) | Honeycutt, Leo | Food
Contributors:
- Folse, John Host
- Corrado, Kerin Photographer
- Eaglin, Carlos Photographer
- Flynn, Georgia Photographer
- Kent, Chris Photographer
- Normand, Keith Photographer
- Simmons, Chuck Photographer
- Able, Mike Photographer
- LaFleur, Donna Director
- Simmons, Chuck Director
- Fourrier, Clay Producer
- Honeycutt, Leo Guest
Description
In this episode of “A Taste of Louisiana” from January 3, 1991, Chef John Folse cooks Chicken and Andouille Jambalaya, Pan-Sautéed Catfish with Shrimp and Chive Cream Sauce, and Pork Tenderloin Grillades and Grits. He also prepares Strawberries Ponchatoula with guest Leo Honeycutt of WBRZ-TV in Baton Rouge. This episode includes footage of Louisiana festivals.Host: John Folse