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Venison / Giles Island

A Taste of Louisiana with Chef John Folse & Company

Details

Collection:LPB

Genre: Cooking

Place Covered: Ferriday, Concordia Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-10-28

Duration: 00:24:17

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Hunting lodges | Bowie, Jim, 1796?-1836 | Cooking (Venison) | Cooking (Game) | Soups

Contributors:

  • Folse, John Host
  • Allen, Gary Producer
  • Bancroft, Speed Guest
  • Riley, Jimmy Guest
  • Bancroft, Nancy Guest
  • Bobby Lonero and the New Orleans Express Performer

Description

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from October 28, 2010, Chef John Folse visits Giles Island Hunting Club in Ferriday, Louisiana, where he talks with owner Speed Bancroft about Jim Bowie and the famous Sandbar Fight. He also meets with manager Jimmy Riley, who discusses the various hunts available at Giles Island. In the studio kitchen, Chef Folse prepares Sausage Stuffed Venison Heart and talks with Bancroft and his wife Nancy Bancroft about the start of Giles Island. Back at Giles Island, he cooks Venison Tenderloin with a Kumquat Glaze with Speed Bancroft. Back in the studio kitchen, he prepares Venison & Vegetable Soup and talks about the characteristics of a great hunting guide with Jimmy Riley. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.