Collection:LPB

Genre: Cooking

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

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2006-11-25

Duration: 00:24:21

Subjects: Folse, John D. | Cooking, American -- Louisiana style | Cooking, French | Ursulines of New Orleans (New Orleans, La.) | Cooking (Duck) | Cake | Cooking (Bread) | Cooking (Chocolate)

Contributors:

• Folse, John Host
• York, Michaela Producer
• Allen, Gary Producer
• Aycock, Joan Marie Guest
• Muench, Robert Guest
• Adkins, Tommy Guest
• Veillon, Celeste Performer

In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from November 25, 2006, Chef John Folse focuses on the French influence on Louisiana cuisine. First, Sister Joan Marie Aycock explains the contributions of the Ursuline Nuns in helping to develop French colonial New Orleans. In the kitchen, Chef Folse prepares Marinated Duck Breast and talks with Bishop Robert Muench of the Diocese of Baton Rouge and Sister Joan Marie Aycock. He then visits with Tommy Adkins, a ranger at Fort St. Jean Baptiste in Natchitoches who demonstrates traditional French bread making in colonial Louisiana. Back in the studio kitchen, Chef Folse makes a Chocolate Cake and continues talking with his guests. Throughout the show, Celeste Veillon and musicians from the Baton Rouge Symphony Orchestra entertain the audience with live music.