Venison / Hunting Castles & Camps (2011)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Gueydan, Vermilion Parish, Louisiana, Creole, Cameron Parish, Louisiana, Morgan City, St. Mary Parish, Louisiana, White Castle, Iberville Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2011-04-28
Duration: 00:24:35
Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Hunting lodges | Cooking (Venison) | Cooking (Game) | Zuschlag, Richard | Sauce Piquante
Contributors:
- Folse, John Host
- Allen, Gary Producer
- Sweeney, Wayne Guest
- Zuschlag, Richard Guest
- Carline, Lisa Guest
- Boutte, Suzanne Guest
- Hymel, Guy Guest
- Moonen, Rick Guest
- Vidrine, Ann Performer
- Kelley, Sheila Performer
Description
In this episode from the “After the Hunt” series of “A Taste of Louisiana” from April 28, 2011, Chef John Folse visits hunting clubs and camps throughout Louisiana. He visits: Wayne Sweeney of the Louisiana Department of Wildlife and Fisheries at White Lake Lodge in Gueydan; Richard Zuchslag at Grand View Lodge in Creole; Lisa Carline at Miss Gracie in Morgan City; and the Florence Club in Gueydan. In the studio kitchen, he cooks Venison Wiener Schnitzel and talks about the business of hunting clubs with Zuchslag and Suzanne Boutte of the Florence Club. Next, Chef Folse visits a duck camp in White Castle and prepares Venison Sauce Piquant with legendary camp cook Guy Hymel. Back in the studio kitchen, he cooks Barbequed Venison Ribs with Rick Moonen of Top Chef Masters and talks with Hymel about how one becomes a camp cook. Ann Vidrine and Sheila Kelley entertain the audience with live music throughout the show.