Collection:LPB

Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2007-05-19

Duration: 00:24:24

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, Creole -- Louisiana style | Cooking (Shrimp) | Cooking (Beef) | Cocktails | Hermann-Grima House (New Orleans, La.)

Contributors:

• Folse, John Host
• York, Michaela Producer
• Allen, Gary Producer
• Bradford, Jan Guest
• Scott, Richard Guest
• McCaffety, Kerri Guest
• McCollister, Rolfe Guest
• Banks, Vergie Guest

In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from May 19, 2007, Chef John Folse focuses on the Creole influence on Louisiana cuisine. First, he recounts the history of the Creoles of New Orleans, along with Jan Bradford of the Hermann-Grima House. In the kitchen, Chef Folse prepares Barbecue Shrimp and talks with Richard Scott, a curator at the Hermann-Grima House. Next, Chef Folse visits the Hermann-Grima House in New Orleans and makes Strawberry Ratafia with Kerry McCaffety, the author of “The Obituary Cocktail.” Back in the studio kitchen, Chef Folse cooks Beef Daube and continues talking with his guests, including Rolfe McCollister, publisher of the Baton Rouge Business Report, and Vergie Banks, Creole artist. Throughout the show, a trio of musicians from the Baton Rouge Symphony Orchestra entertain the audience with live music.