St. Joseph & Lake Bruin
Season 3 Episode 4 | 28m 18sVideo has Closed Captions
St. Joseph & Lake Bruin
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from May 17, 1992, Chef John Folse cooks Roasted Mallard, Pan-Fried Striped Bass with Roasted Garlic Bordelaise Sauce, and Buttered Apples. He also prepares Pecan Spinach Rice with Emily Bruno, the owner of Grandmother Restaurant in St. Joseph. This episode also includes footage from Harrisonburg and Sicily Island in
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
A Taste of Louisiana with Chef John Folse & Co. is presented by your local public television station.
"Louisiana: Pick Your Passion" & "Visit Baton Rouge"
St. Joseph & Lake Bruin
Season 3 Episode 4 | 28m 18sVideo has Closed Captions
In this episode from the “Historical Food Towns” series of “A Taste of Louisiana” from May 17, 1992, Chef John Folse cooks Roasted Mallard, Pan-Fried Striped Bass with Roasted Garlic Bordelaise Sauce, and Buttered Apples. He also prepares Pecan Spinach Rice with Emily Bruno, the owner of Grandmother Restaurant in St. Joseph. This episode also includes footage from Harrisonburg and Sicily Island in
Problems playing video? | Closed Captioning Feedback
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A Taste of Louisiana with Chef John Folse & Co. is presented by your local public television station.
"Louisiana: Pick Your Passion" & "Visit Baton Rouge"