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Duck / Decoys & Carvers

A Taste of Louisiana with Chef John Folse & Company

Details

Collection:LPB

Genre: Cooking

Place Covered: Houma, Terrebonne Parish, Louisiana, Lake Charles, Calcasieu Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2011-05-05

Duration: 00:24:25

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Duck decoys | Duck shooting | Cooking (Duck) | Cooking (Game) | Hunting lodges | Casserole cooking

Contributors:

  • Folse, John Host
  • Allen, Gary Producer
  • Bourgeois, Roger Guest
  • Brunet, Tan Guest
  • Brunet, Jett Guest
  • Brunet, Jude Guest
  • Frank, Charles Guest
  • Zimmerman, Karl Guest
  • Those Oliviers Performer

Description

In this episode from the “After the Hunt” series of “A Taste of Louisiana” from May 5, 2011, Chef John Folse visits the Terrebonne Folklife Culture Center in Houma, Louisiana, and meets with duck decoy collector Roger Bourgeois and world championship duck decoy carvers Tan Brunet, Jett Brunet, and Jude Brunet. They discuss waterfowl hunting and wooden carved duck decoys. In the studio kitchen, he cooks Pouldeau Stew as he talks with Tan Brunet about how he got his start in wood carving. Next, Chef Folse visits Grosse Savanne Lodge in Lake Charles, Louisiana, and prepares Smoked Duck Ham with Karl Zimmerman, the lodge’s marketing manager. Back in the studio kitchen, he cooks a Cassoulet as he talks with Charles Frank, the author of “Voices from the Bayou,” about his book and decoy carvers. The band Those Oliviers entertain the audience with live music throughout the show.