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Barrow House Inn (1999)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: St. Francisville, West Feliciana Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1999-04-10

Duration: 00:25:30

Subjects: Food | Chefs | Folse, John D. | Cooking, American -- Louisiana style | Historic buildings | Cooking (Seafood) | Cooking (Shrimp) | Cooking (Veal)


  • Folse, John Host
  • Miranda, Chris Producer
  • LaFleur, Donna Producer
  • Castel, Pamela Associate Producer
  • Dittloff, Shirley Interviewee


In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from April 10, 1999, Chef John Folse visits Barrow House Inn in St. Francisville, Louisiana. In the studio kitchen, he prepares Creole Mustard Glazed Shrimp and Scallops of Veal with Tasso and Wild Mushroom Essence. Back at the Barrow House Inn, Chef Folse and owner Shirley Dittloff make Rollin’ Feliciana Bran Muffins. Dittloff also discusses her decision to purchase the house and turn it into a bed and breakfast.