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Redfish & Red Snapper - Caminada Pass

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Grand Isle, Jefferson Parish, Louisiana, New Orleans, Orleans Parish, Louisiana, Baton Rouge, East Baton Rouge Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2015-04-20

Duration: 00:25:46

Subjects: Folse, John D. | Chefs | Food | Cooking, American -- Louisiana style | Cooking, Creole -- Louisiana style | Fisheries | Chase, Leah | Cooking (Seafood) | Cooking (Fish) | Cocktails


  • Folse, John Host
  • Allen, Gary Producer
  • York, Michaela Producer
  • Vidrine, Tommy Interviewee
  • Chase, Leah Interviewee
  • Kessler, Buckley Guest
  • Lambert, Ryan Guest
  • Macaluso, Joe Guest


In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from April 20, 2015, Chef John Folse visits Caminada Pass near Grand Isle, Louisiana, and talks to Tommy Vidrine, a champion fisherman, about the wide variety of fish species in the Gulf of Mexico. He also visits with Chef Leah Chase at Dooky Chase’s Restaurant in New Orleans. She discusses the Creole tradition of eating Red Snapper at the holiday table. Back in Grand Isle, Chef Folse and his friend Buckley Kessler prepare Red Snapper Mardi Gras. Chef Folse then returns home to White Oak Plantation and cooks Redfish Ryan with Captain Ryan Lambert of Cajun Fishing Adventures, as well as Creole Bouillabaisse with Joe Macaluso, the outdoors writer for “The Advocate” newspaper. Lastly, he mixes together a drink called the Caribbean Sunset.