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Frog Legs / Rayne

A Taste of Louisiana with Chef John Folse & Company

Details

Collection:LPB

Genre: Cooking

Place Covered: Creole, Cameron Parish, Louisiana, Rayne, Acadia Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2011-01-06

Duration: 00:24:17

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | Cooking, Creole -- Louisiana style | Frog legs trade | Cooking (Frogs) | Cooking (Crabs) | Cooking (Seafood) | Hunting lodges

Contributors:

  • Folse, John Host
  • Allen, Gary Producer
  • Olinger, Tony Guest
  • Lester, Dozier Guest
  • Zuschlag, Blair Guest
  • Tramonto, Rick Guest
  • Bubba Frey and the Mowata House Band Performer

Description

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from January 6, 2011, Chef John Folse visits Rayne, Louisiana, which is known as the “Frog Capital of the World.” He meets with Rayne Police Captain Tony Olinger and frog farmer Dozier Lester, who discuss the history of the Louisiana frog export industry. In the studio kitchen, he cooks Crabmeat Stuffed Frog Legs and continues to talk with Olinger about how Rayne got its designation. Next, Chef Folse visits Grand View Lodge in Creole, Louisiana, and prepares Frog Legs Provencale with Blair Zuschlag, the son of Grand View’s owner, and Rick Tramonto, a visiting chef from Chicago. Back in the studio kitchen, Chef Folse and Tramonto cook Picayune Frogs a la Creole. Chef Folse also continues to talk with Lester about raising frogs. Bubba Frey and the Mowata House Band entertain the audience with live music throughout the show.