Series 700
Program 701 - Chef Folse travels to the Creole Tomato Festival in the French Quarter of New Orleans. On the menu is Creole Tomato Bisque and Creole Tomato Marinara with Crawfish and Pasta Pansinnella. He also visits with French Market vegetable stand operator Sam Berandi.

Program 702 - It's a peach lovers delight as Chef Folse heads to Ruston, La. for the annual Peach Festival. He also steps into the kitchen to prepare Roasted Loin Chops in Peach/Persimmon Glaze, French Vanilla Peach Pie and Peach Trifle. Peach Farmer Joe Mitcham of Mitcham Farms in Ruston is today's guest.

Program 703 - Twin Crabmeat Etouffee and Crab Fingers Rockefeller are two of the mouthwatering dishes on the menu when Chef Folse travels to Bayou Lacombe for the Crab Festival. Softshell Crab specialist Cultus Pearson is John's guest.

Program 704 - The Blueberry Festival in St. Martinville, La. is this week's destination. Chef Folse prepares Blueberry Cornbread Stuffed Game Hen, Blueberry Zucchini Bread and Blueberry Sauce. Tom Avant, Louisiana's first commercial blueberry grower, is the guest.

Program 705 - Planet Hollywood Executive Chef Beany MacGregor steps into the kitchen with Chef Folse to prepare Country Catfish and Corn Chowder and a Spanish Town Catfish Omelet. Chef Folse also visits the Catfish Festival in Des Allemands, La.

Program 706 - Louisiana is loaded with great wild game cooks and many of them are in action when Chef Folse visits the Duck Festival in Gueydan, La. John prepares Pot Roasted Mallards; Smoked Duck, Andouille and Oyster Gumbo; and Creole Dirty Rice. He also visits with Cajun photographer and naturalist Greg Guirard.

Program 707 - You will learn some great new ways to prepare shrimp when Chef Folse visits the Shrimp & Petroleum Festival in Morgan City, La. On the menu is Barbecued Shrimp, Cajun Shrimp Ratatouille, and Shrimp and Penne Pasta. John's guest is Chef Mark De Felice of Pascal's Manale Restaurant in New Orleans.

Program 708 - Everyone's favorite hopping amphibians become delicious entrees when Chef Folse travels to the Frog Festival in Rayne, La. He prepares Osso Bucco of Frog Legs, Crabmeat Stuffed Frog Legs and Cracklin' Biscuits and visits with Martha Royer, a tour guide and the owner of the Maison Daboval Bed & Breakfast in Rayne.

Program 709 - Great ready for some great wild game recipes when Chef Folse visits the Sunshine Festival in Donaldsonville, La. John heads to the kitchen to make Pot Roasted Teal Hopping John, Speckled Belly Mandarin Goose and Garlic Mashed Potatoes. He also visits with Rosemary Sims Birnbaum.

Program 710 - Cajun fiddler extraordinaire Michael Doucet of BeauSoleil is the guest as Chef Folse visits the Festivals Acadiens in Lafayette, La. Today's menu includes Allen Ellender's Spicy Oyster Jambalaya, Speckled Trout Cypremort, and Hot Crawfish Salad.

Program 711 - Get ready to satisfy your sweet tooth as Chef Folse heads to New Iberia, La. for the Sugarcane Festival. The delicious and sugary menu features Barbecued Spareribs, Smothered Chicken Brulot and Pralines. John's guest is P. Buckley Kessler, a sugarcane plantation owner and the operator of the Cora Texas Sugar Mill.

Program 712 - The scenic Tchefuncte River is today's destination as Chef Folse visits the Wooden Boat Festival in Madisonville, La. Today's unusual menu includes Lump Crabmeat Cheesecake, Pickled Quail Eggs and Pickled Vegetables, and "Blew Max" Punch, which is named after the boat of today's guest, artist Don Scafidi.

Program 713 - One of the staples of Cajun and Creole cooking is rice and there is plenty of it on the menu during this visit to the Rice Festival in Crowley, La. Chef Folse cooks Risotto; Red Beans, Rice and Sausage Gumbo; and Seafood Jambalaya Rice Salad. Rice farmer Wayne Garber discusses the aromatic rices now available from Louisiana rice producers such as his Creole Rose label.

Series 800
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 with Strawberry Sauce. 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 hometown. Ali helps John boil some crawfish and the chef prepares Crawfish Étouffée 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 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.

[ Back | Recipes | Top of Page | LPB Home ]