Rattlesnake / Wildwood Resort (2011)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Zwolle, Sabine Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2011-02-24
Duration: 00:24:16
Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | TRAPPING | FUR TRADE | Sauce Piquante | Cooking (Game) | Raccoon | Hunting lodges | NUTRIA
Contributors:
- Folse, John Host
- Allen, Gary Producer
- Sevin, Lee Roy Guest
- Pitre, Tab Guest
- Cathey, Conrad Guest
- Whitney-Davis, Judy Performer
Description
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from February 24, 2011, Chef John Folse visits with trapper Lee Roy Sevin and fur wholesaler Tab Pitre, who discuss trapping and the Louisiana fur industry. In the studio kitchen, he cooks Raccoon Sauce Piquante and continues to discuss trapping with Sevin. Next, Chef Folse visits Wildwood Resort on Toledo Bend in Zwolle, Louisiana, and prepares Deep-Fried Rattlesnake with Adobo Sauce with rattlesnake connoisseur Conrad Cathey. Back in the studio kitchen, he cooks Nutria Fricassee and talks about the nutria bounty program with Pitre. Judy Whitney-Davis entertains the audience with live music throughout the show.