A Taste of Louisiana with Chef John Folse

Nottoway Plantation (6x4)

Exibido em:: Mai 07, 1994

Chef John Folse visits Nottoway Plantation in White Castle, where he talks to Faye Russell, the marketing director for the plantation. In the kitchen, he cooks Venison Medallions with Blueberries and Pot Roasted Leg of Rabbit. He also prepares a Quail Egg Caviar appetizer.