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Reid-Toerner Bed and Breakfast (1999)

A Taste of Louisiana with Chef John Folse & Company



Genre: Cooking

Place Covered: Lake Charles, Calcasieu Parish, Louisiana, LaPlace, St. John the Baptist Parish, Louisiana, Baton Rouge, East Baton Rouge Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 1999-05-15

Duration: 00:25:28

Subjects: Folse, John D. | Food | Chefs | Cooking, American -- Louisiana style | Gumbo (Soup) | Cooking (Duck) | Cooking (Oysters) | Cooking (Seafood) | Cooking (Sausages) | Cooking (Corn) | LSU Rural Life Museum (Baton Rouge, La.)


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


In this episode from the “Bed and Breakfasts of the Bayou State” series of “A Taste of Louisiana” from May 15, 1999, Chef John Folse visits the Reid-Toerner Bed and Breakfast in Lake Charles, Louisiana. He visits with owner Toby Carnell as he cooks a Pheasant Gumbo. In the studio kitchen, Chef Folse prepares Smoked Wood Duck, Oyster, & Andouille Gumbo and Silver Queen Corn and Tarragon Eggrolls with a Creole Tomato Sauce. He also visits Jacob’s World Famous Andouille in LaPlace, Louisiana, as they make their andouille sausage. Lastly, Chef Folse interviews David Floyd, a curator at the LSU Rural Life Museum in Baton Rouge, who discusses the history of filé powder, or ground sassafras leaves.