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Gaspergou - Baton Rouge

A Taste of Louisiana with Chef John Folse & Company

Details

Collection:LPB

Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, New Orleans, Orleans Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2015-05-18

Duration: 00:25:31

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

Contributors:

  • Folse, John Host
  • York, Michaela Producer
  • Allen, Gary Producer
  • Pizzolato, Bill Interviewee
  • Chase, Leah Guest
  • Phillips, Rick Guest

Description

In this episode from the “Hooks, Lies and Alibis” series of “A Taste of Louisiana” from May 18, 2015, Chef John Folse visits Tony’s Seafood in Baton Rouge, Louisiana, and talks to owner Bill Pizzolato. Next, Chef Folse visits Chef Leah Chase at Dooky Chase’s Restaurant in New Orleans. They prepare Baked Gaspergou and Creole Turtle Soup. Chef Folse then returns home to White Oak Plantation and cooks Bulgarian-Style Rice & Tomato Stuffed Carp and Creole-Style Fricassee of Gaspergou with Rick Phillips, an avid outdoorsman and seafood wrangler from Bayou Pigeon, Louisiana. Lastly, he mixes a drink called the Bayou Bloody Mary.