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Quail / Covey Rise

A Taste of Louisiana with Chef John Folse & Company

Details

Collection:LPB

Genre: Cooking

Place Covered: Husser, Tangipahoa Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-10-07

Duration: 00:24:16

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | HUNTING | Hunting lodges | Cooking (Quail) | Cooking (Oysters) | Cooking (Seafood)

Contributors:

  • Folse, John Host
  • Allen, Gary Producer
  • Geisler, Jimbo, III Guest
  • Burns, Darren Guest
  • Oliver, Bill Guest
  • Oliver, Carolyn Guest
  • Whitney-Davis, Judy Performer

Description

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from October 7, 2010, Chef John Folse visits Covey Rise Hunting and Fishing Preserve in Husser, Louisiana. He meets with Jimbo Geisler III, the owner, and discusses bird hunting. In the studio kitchen, he cooks Roasted Quail with Fig & Garlic Sauce and continues to talk with Geisler about his inspiration for the preserve. Back at Covey Rise, Chef Folse prepares Pan Fried Quail with Savory Cream Sauce with Darren Burns, the chef and guide at Covey Rise. Back in the studio kitchen, he cooks Oyster & Andouille Stuffed Quail and talks about Quail Gumbo with his friends Bill Oliver and Carolyn Oliver. Judy Whitney-Davis entertains the audience with live music throughout the show.