User Login

Login Access

Search the Collections

It's Carnival Time

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Louisiana, New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1991-04-04

Duration: 00:27:30

Subjects: Folse, John D. | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | Food | Holidays | MARDI GRAS | Cooking (Game) | Cooking (Quail) | Cooking (Seafood) | Cooking (Shrimp) | King cakes | Muffuletta | CAHN, JOE


  • Folse, John Host
  • Corrado, Kerin Photographer
  • Eaglin, Carlos Photographer
  • Flynn, Georgia Photographer
  • Fourrier, C.J. Photographer
  • Kent, Chris Photographer
  • LaFleur, D.M. Photographer
  • Fontenot, Jodie Photographer
  • Normand, Keith Photographer
  • Parsons, Kenny Photographer
  • LaFleur, Donna Director
  • Eaglin, Carlos Director
  • Fourrier, Clay Producer
  • Cahn, Joe Guest


In this episode of “A Taste of Louisiana” from April 4, 1991, Chef John Folse cooks Sherried Quail and Shrimp Bacchus. He also prepares a Muffuletta with guest Joe Cahn, a New Orleans chef and Headmaster of the New Orleans School of Cooking. This episode includes footage of Mardi Gras celebrations and traditions.Host: John Folse