Goose Cacciatore / White Lake Lodge
A Taste of Louisiana with Chef John Folse & Company
Place Covered: Ferriday, Concordia Parish, Louisiana, Gueydan, Vermilion Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2011-01-13
Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Italian | Hunting dogs | Cooking (Goose) | Cooking (Game) | Hunting lodges | Barham, Robert J.
- Folse, John Host
- Allen, Gary Producer
- Dubuc, Don Guest
- Riley, Jimmy Guest
- Macaluso, Joe Guest
- Barham, Robert Guest
- Rispone, Gary Guest
- Sylvest Rings Performer
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from January 13, 2011, Chef John Folse visits with Don Dubuc, the co-host of “Paradise Louisiana,” and Jimmy Riley, the manager of Giles Island Hunting Club in Ferriday, Louisiana. They discuss the history and use of hunting dogs. In the studio kitchen, he prepares a Roasted Speckled Belly Goose and talks with Joe Macaluso, an outdoors writer, about speckled belly geese. Next, Chef Folse visits White Lake Lodge in Gueydan, Louisiana, and prepares Goose Cacciatore with Secretary Robert Barham of the Louisiana Department of Wildlife and Fisheries. Back in the studio kitchen, he cooks Braised Goose with Winter Vegetables and discusses the use of hunting dogs with Gary Rispone, a co-host of “Paradise Louisiana.” Sylvest Rings entertain the audience with live music throughout the show.