England 3: The Battle of New Orleans (2007)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, Chalmette, St. Bernard Parish, Louisiana, Covington, St. Tammany Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2007-04-21
Duration: 00:24:24
Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, English | New Orleans, Battle of, New Orleans, La., 1815 | Cooking (Duck) | Cooking (Pears) | Cooking (Fish)
Contributors:
- Folse, John Host
- York, Michaela Producer
- Allen, Gary Producer
- Baltrus, Aly Guest
- Aycock, Joan Marie Guest
- Spedale, Billy Guest
- Seago, John Guest
- Capone, Andrew Guest
- John, Rosemary Performer
Description
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from April 21, 2007, Chef John Folse focuses on the English influence on Louisiana cuisine. First, he recounts the history of the Battle of New Orleans during the War of 1812 against the British, along with Ranger Aly Baltrus and Sister Joan Marie Aycock of the Ursuline Nuns. In the kitchen. Chef Folse prepares Wood Duck or Teal Duck over Pecan Rice Dressing and talks with historian Billy Spedale. Next, he visits Pontchartrain Vineyards in Covington where he cooks Poached Pears in Port with owner John Seago. Back in the kitchen, Chef Folse prepares Redfish Ragout and continues talking with his guests, including Andrew Capone of the Fort Butler Foundation. Throughout the show, Rosemary John entertains the audience with live music.