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Dove / The Duck Camp

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: White Castle, Iberville Parish, Louisiana, Baton Rouge, East Baton Rouge Parish, Louisiana, Lafayette, Lafayette Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2011-02-03

Duration: 00:24:39

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Music | Poetry | Cooking (Game) | Hunting lodges


  • Folse, John Host
  • Allen, Gary Producer
  • Muffitt, Timothy Guest
  • Wright, Monica Guest
  • Calloway, Dan Guest
  • Kessler, Buckley Guest
  • Lipsey, Susan Guest
  • Calloway, Dan Performer
  • Whitney-Davis, Judy Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from February 3, 2011, Chef John Folse visits with Timothy Muffitt, the conductor of the Baton Rouge Symphony Orchestra, and Dr. Monica Wright, a literature professor at the University of Louisiana at Lafayette. They discuss classical music inspired by the hunt, Medieval and Renaissance poetry, and manuscripts. In the studio kitchen, he prepares Dove Breasts with Grits and talks to musician Dan Calloway about the role of the French horn in hunting. Next, Chef Folse visits Buckley Kessler at his duck camp in White Castle and prepares Dove Wrapped in Bacon. Back in the studio kitchen, he prepares Smothered Doves over Biscuits and talks about game cooking with Susan Lipsey of the Oak Grove Hunting Club. Calloway and Judy Whitney-Davis entertain the audience with live music throughout the show.