The Evolution of Cajun & Creole Cuisine - Episodes 100 - 200
After The Hunt
Our Food Heritage
Louisiana Cooking with a Change of Heart
Bed & Breakfasts of the Bayou State
Fairs & Festivals of Louisiana
Historical Louisiana Food Towns
The Evolution of Cajun & Creole Cuisine
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Easter in Cajun Country
Chef John Folse journeys to Baton Rouge, Louisiana to the Magnolia Mound Plantation for a lesson in dyeing egs the old-fashioned way. After he and several young friends join in an Easter egg hunt on the plantation grounds, John returns to his kitchen to prepare Stuffed Easter Ham and Crawfish Jambalaya Primavera. Chef Folse and his Daddy fondly remember Easters past, and are joined by the children for good times and good eating!
Information about John Folse including where he came from, his favorite places to dine, awards he has earned, and of course, his recipes for great Cajun cuisine. Click here!
More: Chef John Folse & Company
Underwriters for A Taste of Louisiana with Chef John Folse & Company:
After The Hunt Baton Rouge Area Convention and Visitors Bureau The Louisiana Department of Culture, Recreation & Tourism
and The Foundation For Excellence In Louisiana Public Broadcasting
Our Food Heritage Baton Rouge Area Convention and Visitors Bureau The Louisiana Department of Culture, Recreation & Tourism Tunica-Biloxi Tribe of Louisiana