Series 500
Program 501 - OAK ALLEY, in Vacherie, Louisiana
GUEST: Sandra Schexnayder, Oak Alley Museum Director
MENU: Skillet Fried Chicken with Roasted Garlic, Carrot Salad Bon Secure, and Orange Flavored Iced Tea

Program 502 - CHRETIEN POINT, near Opelousas, Louisiana
GUEST: Jeanne Cornay, owner of Chretien Point Plantation
MENU: Bouef en Daube, Drop Biscuits, and Planters Punch

Program 503 - MAGNOLIA PLANTATION, near Natchitoches, Louisiana
GUEST: professor Huel Perkins, discusses slavery
MENU: Rolled Vegetable Potato Meatloaf, Tomato Basil Pie and Crawfish & Cucumber Dip with Vegetables

Program 504 - MADEWOOD, in Napoleonville, Louisiana
GUEST: Thelma Parker, cook at Madewood
MENU: Shrimp Pie, Pumpkin LaFourche, and The Perfect Salad with Millie's Famous Dressing

Program 505 - BOSCOBEL COTTAGE, in Bosco, Louisiana (near Monroe)
GUEST: Kay LaFrance, owner of Boscobel Cottage
MENU: Turnip, Potato & Andouille Soup, Sweet Potato Pecan Balls and Peach Soup

Program 506 - LOYD'S HALL, near Alexandria, Louisiana
GUEST: Anne Fitzgerald, owner of Loyd's Hall
MENU: Sweet Corn & Shrimp Bisque, Baked Cushaw Squares and Breakfast Sausage Souffle

Program 507- BLYTHEWOOD, in Amite, Louisiana
GUEST: Allie Hyde, neighbor to Blythewood Plantation
MENU: Blackeyed Peas with Sliced Okra, Rosemary Stuffed Pork Roast and Strawberry Shortcake

Program 508 - SAN FRANCISCO PLANTATION, in Gary, Louisiana
GUEST: historian Norman Marmillion; his ancestors were owners of San Francisco Plantation
MENU: Poached Seafood in Tomato Essence, Fried Quail on Toast and Bavarian Dessert

Program 509 - CASPIANA, at Louisiana State University in Shreveport
GUEST: Katherin Aulds, textiles folklorist
MENU: Caspiana Fried Catfish, Vegetable Chili and Italian Style Oven Fried Squash

Program 510 - RENE BEAUREGARD HOUSE, in Chalmette, Louisiana
GUEST: Gary Hume, Park Director
MENU: Poor Man's Stew, Shrimp & Catfish Fricasse and Bacon and Beans

Program 511 - THE MYRTLES PLANTATION, in St. Francisville, Louisiana
GUEST: Irv Daniel, sweet potato farmer
MENU: Oven Roasted Guinea Hen with Mixed Vegetables, Dirty Rice, Sweet Potato Muffins and Sweet Potato Pie

Program 512 - POPLAR GROVE, in Port Allen, Louisiana
GUEST: Anne Timmons, of the West Baton Rouge Tourist Commission
MENU: Chicken & Oyster Stew, Stuffed Artichokes and Fig Ice Cream

Program 513 - SHADOWS-ON-THE-TECHE, in New Iberia, Louisiana
GUEST: Rebecca Henry, expert on folk medicine
MENU: Crabmeat Stuffed Breast of Chicken with Artichoke Sauce, Orange Cane Syrup Pie and Creole Tomato and White Bean Salad

Series 600
Program 601 - Melrose Plantation near Natchitoches is the scenic setting for this episode. Chef Folse and his guest, Leah Chase, prepare Chicken Pate' and broiled Creole Tomato & Shrimp.

Program 602 - Chef Folse jazzes up the menu with his Turtle Soup and Virginia Ham when he visits a Victorian beauty, Ardoyne Plantation in Schreiver. Jazz musician Alvin Batiste helps make Blackberry Wine.

Program 603 - A stunning look at New Orleans' Longue Vue House & Gardens sets the stage for making delicious Shrimp & Okra Gumbo and Corned Beef & Cabbage. Chef Folse is joined by his long-time friend Chef Paul Prudhomme.

Program 604 - Chef Folse visits White Castle, Louisiana, and the town's namesake, Nottoway Plantation. Restorer Arlin Dease samples Sautéed Tenderloin of Venison with Blackberries and Precious Pear Cake.

Program 605 - Mrs. Mamie Thompson, owner of Catalpa Plantation in St. Francisville, is Chef Folse's special guest as he whips up Creamy Potato, Green Onion & Sausage Soup and Port Hudson Buttermilk Pie.

Program 606 - Spring is in bloom as we travel along historic River Road to Houmas House. Steamboat captain Joy Manthey joins Chef Folse in the kitchen as he prepares Pan-Seared Breast of Duck, Green Peas with Andouille, and Mint Juleps.

Program 607 - Enter a garden wonderland at Magnolia Ridge plantation in Washington, Louisiana. Owner Ann Golias is Chef Folse's special guest as he cooks up Bacon & Potato Beignets and Layered Fruit & Shrimp Salad.

Program 608 - Hearthside cook Marion Donaldson gives Chef Folse a lesson or two at Kent House in Alexandria. This traditional open-hearth menu includes Smothered Pork Sausage and Honeyed Apple Rings.

Program 609 - The grilling continues in this episode at Magnolia Mound plantation in Baton Rouge. Kent Follette shares pieces from his pottery collection as Chef Folse tries his hand at Open Hearth Grilled Fish, Grilled Eggplant, and Pumpkin Bread.

Program 610 - A castle in north Louisiana? The answer is yes, and Chef Folse shares the history of Layton Castle as he welcomes former Governor John J. McKeithen. On the menu du jour is Brie Cheese, Tomato Braised Cutlets, and Pecan Ambrosia.

Program 611 - What connection does the pirate Jean Lafitte have to Lafitte's Landing restaurant in Donaldsonville? You'll find out when Chef Folse and guest Vern Lanegrasse get together to prepare Lafitte's Pepper-Seared Lamb Chops and Black, White, & Red Bean Salad.

Program 612 - The history and food of famous Rosedown Plantation is highlighted by Chef Folse in this episode, filmed on location and in the Folse Studio Kitchen.

Program 613 - The plantation episodes end with a tribute to the grueling work of restoration. Restoration expert Dr. Eugene Cizek joins Chef Folse at Ashland/Belle Helene plantation in Geismar. Dishes include Creole Crab & Rice Casserole and Spinach Salad with Sautéed Pears.

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