After The Hunt - Episodes 1200 (100)
Our Food Heritage - Episodes 1100
Louisiana Cooking with a Change of Heart - Episodes 1000
Bed & Breakfasts of the Bayou State - Episodes 900
Fairs & Festivals of Louisiana - Episodes 700 - 800
Plantation Celebrations - Episodes 500 - 600
Historical Louisiana Food Towns - Episodes 300 - 400
The Evolution of Cajun & Creole Cuisine - Episodes 100 - 200
Holiday Specials
After The Hunt
Our Food Heritage
Louisiana Cooking with a Change of Heart
Bed & Breakfasts of the Bayou State
Fairs & Festivals of Louisiana
Plantation Celebrations
Historical Louisiana Food Towns
The Evolution of Cajun & Creole Cuisine
Holiday Specials
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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.
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Chef John Folse & Company
1996
Production Credits
Producers
DONNA LaFLEUR
KEN FOWLER
Directors
CARLOS EAGLIN
DONNA LaFLEUR
Associate Producer
CHEF JOHN FOLSE, C.E.C., A.A.C.
Lighting/Floor Director
SALLY BUDD
Cameras
CARLOS EAGLIN,
CHRIS MIRANDA,
MIKE ABEL,
VIRNADO WOODS,
REX FORTENBERRY,
KEITH NORMAND
Electronic Graphics
STEVE MITCHUM
JODIE FONTENOT
Animation
BRYCE WHITESIDE
Video
PEGGY FIELDS
Video Tape
STEVE ROPPOLO
Audio
BENJAMIN R. WILLIAMS
STEVE ROPPOLO
Electronic Editing
REGGIE WADE
Engineering Supervisor
RANDY WARD
Set Additions
MIKE ABEL
VIRNADO WOODS
Quilts provided by
ROSEMARY CHAPMAN
Antique Cars provided by
KEN FOWLER
RON HENDERSON
Art Design
LEE BARBIER
Promotions
BOB NEESE
MELISSA PERRET
JOSEPH SCOTT
Production Manager
ED LANDRY
Concepts/Writer
CHEF JOHN FOLSE, C.E.C., A.A.C.
Culinary Staff
CHEF SHARON JESOWSHEK
CHEF RICHARD FRISCHKE
CHEF WARREN LaFRANCE, JR.
BRENDA JOHNSON
JOSHUA BERRY
CHRISTOPHER HARMON
Production Assistant
CHEF LOUIS JESOWSHEK
Executive Assistant
to Chef Folse
PAMELA CASTEL
Secretary to
Executive Assistant
DAWN NEWCHURCH
Location Researcher
SARAH LIBERTA
Chef Support
LAULIE FOLSE
PETITE BEIGNET
Chef's Photographer
BILL CASTEL, HERITAGE PHOTOGRAPHY
Music
Theme: "Grand Tasso" performed by Michael Doucet
Additional Music by
JEFF FORD
CLICKIN' CHICKENS
LAWRENCE SEIBERTH
Special Thanks
Antique Gallery of Houma, Inc.
BellSouth Mobility
Bragard, Inc.
Cuisine France / Sabatier
Cypremort Point State Park
Hasslock Studios, Pottery
Lodge, Cast Iron Pots
NYS Herbs
Ourso's Flower Shop
Suburban Propane
Production Assistance for
Opening Sequence
Provided by
ACADIAN AMBULANCE
AIR-MED SERVICES
STEEN'S CANE SYRUP
Cabinets Provided by
CAMPBELL CABINETS
LEON E. LESSARD
Appliances Provided by
VIKING RANGE CORPORATION
Accommodations Provided by
THE HILTON INN OF BATON ROUGE
Food Products Provided by
ALBERTSON'S, INCORPORATED
Executive Producer
CLAY FOURRIER
LPB President & CEO
BETH COURTNEY
© Copyright 1996
Louisiana Educational Television Authority
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