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Grilled Beaver / Lewis & Clark

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: 2011-01-27

Duration: 00:24:35

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Lewis and Clark Expedition (1804-1806) | Cooking (Bear meat) | Cooking (Game) | Hunting lodges | TRAPPING

Contributors:

  • Folse, John Host
  • Allen, Gary Producer
  • Carpenter, Roger Guest
  • Tramonto, Rick Guest
  • Schmidt, John Guest
  • Wilkinson, Neil Performer
  • Wilkinson, Donna Performer

Description

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from January 27, 2011, Chef John Folse visits with historian Dr. Roger Carpenter, who discusses the Lewis and Clark Corps of Discovery Expedition. In the studio kitchen, he prepares Bear Pot Roast with Blueberry Sauce and continues to talk with Dr. Carpenter about the food of the Lewis and Clark expedition. Next, Chef Folse visits the Giles Island Hunting Club in Ferriday, Louisiana, and cooks Beaver Tail with Chef Rick Tramonto, the owner of Tru Restaurant. Back in the studio kitchen, Chef Folse and trapper John Schmidt prepare Beaver Stew and discuss the trapping of nuisance animals. Neil and Donna Wilkinson entertain the audience with live music throughout the show.