Program 801 - Chef Folse visits the Black Heritage Festival in Lake Charles and prepares Smothered Seven Steaks and Blackeyed Pea Congre. Kathe Hambrick, the curator of the African-American History Museum at Tezcuco Plantation in Ascension Parish, is John's guest in the studio.

Program 802 - It's hard to think about Louisiana cooking without mentioning gumbo. Chef Folse visits the Gumbo Festival in Bridge City and prepares Chicken and Andouille Gumbo; Shrimp, Crab and Okra Gumbo; and Potato Salad and Jalapeno Corn Bread. John's guest is the Reverend Msgr. J. Anthony Luminais, the pastor of the Holy Guardian Angels Catholic Church, who helps the chef demonstrate the secret to preparing perfect rice.

Program 803 - If you like yams, this is the show for you! Chef Folse travels to the Yambilee Festival in Opelousas and prepares Bayou Teche Pork & Yam Sausage Patties, and Super Moist and Yummy Yam Cake. Cajun humorist Murray Conque joins John to prepare a Candied Yam Flan.

Program 804 - Journey to New Orleans with Chef Folse as he visits the Celtic Nations Heritage Festival. Today's menu includes Baked Corned Beef, Baked Salmon with Chive Potato Sauce, and an Irish Apple Cake. The Chef gets immortalized in song when Celtic folklorist and musician Kaetiedawne Littlejohn plays "The John Folse Song."

Program 805 - Everything is hot and spicy when Chef Folse visits the Pepper Festival in St. Martinville. He prepares Roasted Red Pepper and Crab Soup, and Pepper-Laced Pork Roast. Pepper grower "Red" Ortego helps John prepare Bacon/Pepper Finger Sandwiches and they sample "Armadillo Eggs," which are stuffed jalapeno peppers.

Program 806 - Chef Folse visits the Los Islenos Festival in St. Bernard Parish where he cooks a traditional soup called Caldo and Islenos Paella. Islenos are the people who migrated to St. Bernard Parish from the Canary Islands. Isleno Deborah Carballo joins John in the kitchen to prepare a Mirliton Pie and sample Boiled Pudding with Creme Anglaise.

Program 807 - Pecans are not just for pies and candy anymore as Chef Folse journeys to the Pecan Festival in Colfax and prepares Trout Frangelico, Meatloaf with Pecan Stuffing, and Fried Chicken Salad. His guest is Patricia McDonald from Aunt Sally's Praline Company. She helps John prepare Carrot Cake with a praline garnish.

Program 808 - Louisiana is one of the nation's largest producers of strawberries and a lot of them get consumed every year at the Strawberry Festival in Ponchatoula. Today's menu includes Pepper Seared Lamb Chops and Strawberry. Nature photographer Julia Sims joins John to taste some biscuits with Strawberry Butter and whip up some Strawberry Daiquiris.

Program 809 - Miss USA 1996 Ali Landry of Breaux Bridge is Chef Folse's special guest as he celebrates his 100th show with a trip to the Crawfish Festival in her home town. Ali helps John boil some crawfish and the chef prepares Crawfish Etouffee and Fried Softshell Crawfish.

Program 810 - Take a trip to the Poke Salot Festival in Oak Grove. Forager and wild plant expert Jane Dunn helps Chef Folse prepare a Poke Salad Dip to eat with vegetables and breadsticks and they sample a Lazy Day Cobbler. John also cooks Lasagna and Cornbread.

Program 811 - The music and the food are both hot as Chef Folse visits the Festival International de Louisiane in Lafayette, a major showcase for international music acts. New Orleans singer Charmaine Neville helps John prepare Stuffed Hardshell Crab. Today's menu also includes Smothered Chicken in Maque Choux Corn and Rabbit and Oyster Mushroom Sauce Piquante.

Program 812 - Chef Folse travels to the Franklinton for the Washington Parish Free Fair. Cabbage Patch Soup and Mile Branch Onion Shortcake are the featured dishes. Judy Jenson, a volunteer at the Mile Branch Settlement, helps John prepare a Scripture Cake with ingredients from the various books of the Bible.

Program 813 - Roasted pig is the featured delicacy when Chef Folse journeys to the Cochon de Lait in Mansura. John also cooks a White Bean and Tasso Soup and is joined by hearthmaster and food historian Paul Kiene to prepare Hog's Head Cheese Without the Head.