Garfish & Caviar - Bayou Dularge, La.
A Taste of Louisiana with Chef John Folse & Company
Place Covered: Dulac, Terrebonne Parish, Louisiana, Baton Rouge, East Baton Rouge Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 2015-06-22
Subjects: Folse, John D. | Chefs | Food | Cooking, American -- Louisiana style | Alligator gar | Native Americans | United Houma Nation | Cooking (Seafood) | Cooking (Fish) | Cooking (Caviar) | Cocktails
- Folse, John Host
- Allen, Gary Producer
- York, Michaela Producer
- Ferrara, Allyse Interviewee
- Luster, Janie Guest
- Tramonto, Rick Guest
- Burke, John Guest
In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from June 22, 2015, Chef John Folse visits Dulac, Louisiana, and talks to Dr. Allyse Ferrara of Nicholls State University about alligator gar. Following a traditional Native American blessing, Chef Folse and Janie Luster of the United Houma Nation prepare Alligator Gar Tasso. He then returns home to White Oak Plantation and cooks Coushatta Garfish Stew with Chef Rick Tramonto of Restaurant Revolution in New Orleans. Next, Chef Tramonto creates a caviar staircase while John Burke of Cajun Caviar explains the origin of the delicacy. Lastly, Chef Folse mixes a drink called the Salty Dog.