A Taste of Louisiana with Chef John Folse

Waterproof & Ferriday (4x4)

Exibido em:: Ago 16, 1992

Chef John Folse cooks Pecan Crusted Chicken Breast with a Pecan Praline Sauce and Twice-Baked Potatoes. He also prepares Ostrich Stir Fry with Penny Greggs, an ostrich farmer from Ferriday.