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Baked Goose / Building a Pirogue

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Isle de Jean Charles, Terrebonne Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2011-04-07

Duration: 00:24:25

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Wooden boats | Cooking (Goose) | Cooking (Game) | United Houma Nation | Native Americans | Cooking (Pork)


  • Folse, John Host
  • Allen, Gary Producer
  • Felder, Keith Guest
  • Lambert, Jules Guest
  • Chaisson, Lora Ann Guest
  • Sylvestrings Performer


In this episode from the “After the Hunt” series of “A Taste of Louisiana” from April 7, 2011, Chef John Folse visits with Keith Felder and Jules Lambert as they build a pirogue, a Cajun dugout cypress boat. In the studio kitchen, he cooks Roast Goose Holly Beach with Apple Gravy and continues to discuss the art of pirogue building with Felder and Lambert. Next, Chef Folse visits Isle de Jean Charles in Terrebonne Parish and prepares Goose Jerky with Lora Ann Chaisson, the vice principal chief of the United Houma Nation. Back in the studio kitchen, he cooks Goose and Pork Bratwurst and continues to discuss the Houma Nation culture with Chaisson. Sylvestrings entertain the audience with live music throughout the show.