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Wild Turkey / Giles Island

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Ferriday, Concordia Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2010-11-25

Duration: 00:25:54

Subjects: Cooking (Turkey) | Cooking (Game) | Cooking (Oysters) | Cooking (Seafood) | Hunting lodges | Cooking (Crawfish) | Cooking, American -- Louisiana style | Taxidermy | Folse, John D. | Food | Chefs


  • Folse, John Host
  • Allen, Gary Producer
  • Authement, Bill Guest
  • Riley, Jimmy Guest
  • Campbell, Jay Guest
  • Bobby Lonero and the New Orleans Express Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from November 25, 2010, Chef John Folse visits with taxidermist Bill Authement, who discusses the art of taxidermy. In the studio kitchen, he cooks Turkey and Oyster Poulette, a specialty of the Roosevelt Hotel in New Orleans. Next, Chef Folse visits Giles Island Hunting Club in Ferriday, Louisiana, where he prepares Wild Turkey with Cornbread and Crawfish Stuffing with club manager Jimmy Riley and corporate executive chef Jay Campbell. Back in the studio kitchen, he cooks Turkey Mole. Bobby Lonero and the New Orleans Express entertain the audience with live music throughout the show.