Collection:LPB

Genre: Cooking

Place Covered: Baton Rouge, East Baton Rouge Parish, Louisiana, Gretna, Jefferson Parish, Louisiana, Minden, Webster Parish, Louisiana, Robert's Cove, Acadia Parish, Louisiana, Garyville, St. John the Baptist Parish, Louisiana

Copyright Holder: Louisiana Educational Television Authority

Date Issued: 2007-03-31

Duration: 00:24:22

Subjects: Cooking (Venison) | Cooking (Sausages) | Cooking (Cabbage) | San Francisco Plantation (La.) | Folse, John D. | Cooking, American -- Louisiana style | Cooking, German

Contributors:

• Folse, John Host
• York, Michaela Producer
• Allen, Gary Producer
• Awre, Frieda Guest
• Lester, Suzie Guest
• Thevis, Josie Guest
• Hoffpauer, Clark Guest
• Falgout, Glenn Guest
• Cheney, Bob Performer

In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from March 31, 2007, Chef John Folse focuses on the German influence on Louisiana cuisine. First, he recounts the history of the German communities in Louisiana, along with Frieda Awre of the German American Cultural Center in Gretna, Suzie Lester of the Germantown Colony Museum in Minden, and Josie Thevis of the German Heritage Museum in Robert’s Cove. In the kitchen, Chef Folse prepares Venison Wiener Schnitzel and talks with Josie Thevis. Next, he visits San Francisco Plantation in Garyville and makes Sauerkraut with Frieda Awre. Back in the studio kitchen, Chef Folse cooks Sauerkraut and Bratwurst and talks with Clark Hoffpauer of Robert’s Cove and Glenn Falgout, German historian. Throughout the show, Bob Cheney entertains the audience with live music.