It's Carnival Time (1991)
A Taste of Louisiana with Chef John Folse & Company
Details
Collection:LPB
Genre: Cooking
Place Covered: Louisiana, New Orleans, Orleans Parish, Louisiana
Copyright Holder: Louisiana Educational Television Authority
Date Issued: 1991-04-04
Duration: 00:27:30
Subjects: Folse, John D. | Chefs | Cooking, American -- Louisiana style | Cooking, Cajun | Food | Holidays | MARDI GRAS | Cooking (Game) | Cooking (Quail) | Cooking (Seafood) | Cooking (Shrimp) | King cakes | Muffuletta | CAHN, JOE
Contributors:
- Folse, John Host
- Corrado, Kerin Photographer
- Eaglin, Carlos Photographer
- Flynn, Georgia Photographer
- Fourrier, C.J. Photographer
- Kent, Chris Photographer
- LaFleur, D.M. Photographer
- Fontenot, Jodie Photographer
- Normand, Keith Photographer
- Parsons, Kenny Photographer
- LaFleur, Donna Director
- Eaglin, Carlos Director
- Fourrier, Clay Producer
- Cahn, Joe Guest
Description
In this episode of “A Taste of Louisiana” from April 4, 1991, Chef John Folse cooks Sherried Quail and Shrimp Bacchus. He also prepares a Muffuletta with guest Joe Cahn, a New Orleans chef and Headmaster of the New Orleans School of Cooking. This episode includes footage of Mardi Gras celebrations and traditions.Host: John Folse