Chef Folse visits the historic Lanaux Mansion in New Orleans French Quarter and prepares riz au lait with owner Ruth Bodenheimer. The menu also includes bisque of spinach and crab, sweetbreads in lemon caper, fricassee of chicken and sausage, and grillades and gravy.

Chef John Folse visits the McKendrick-Breaux House in the Garden District of New Orleans, Louisiana. In the studio kitchen, he prepares Crabmeat and Shrimp Stuffed Mirliton and Oysters Dunbar.

Seafood and wild game are on the menu today as Chef Folse visits the Salmen-Fritchie House in Slidell. With owner Sharon Fritchie, he prepares prudent mallard omelette. Other dishes on the menu include pot-roasted wood duck in fresh fig glaze, pain perdu Count Pontchartrain, shrimp and redfish court bouillon, and oysters casserole Fritchie. He also interviews owner Homer Fritchie.

Pecan-pesto chicken and front porch carrot bisque highlight today's menu at the Elliot House in Amite. Chef Folse and owner Flora Landwehr cook granola. Folse returns to the studio to make creme caramel custard, and spinach and rice casserole.

Chef Folse travels to St. Francisville to visit the Butler-Greenwood Plantation, where he prepares sweet potato pie with owner Anne Butler. Other items on the menu are sweet farre dressing, Port Hudson's southern-fried chicken, whipped potato clouds and spicy fried chicken gravy. Folse also visits with furniture makers Wayne Zuccarello and Gordon Graham.

The Bois Des Chenes B & B in Lafayette, Louisiana is the site for today’s show. John visits with owner Coerte Voohries and cooks Oyster and Artichoke Patties with Marjorie Voorhies. Today’s spicy menu also includes Maja’s Redfish Sauce Piquant, Braised Dove Evangeline, Wild Blackberry Crepes and Naval Orange Crisp.

Stuffed Oreille De Cochon and Shrimp & Okra Gumbo Bayou Teche headline today’s mouthwatering menu at the Maison Des Amis in Breaux Bridge, Louisiana. Chef Folse prepares Turtle Cheesecake Des Amis with owner Cynthia Breaux and also whips up some White Chocolate Bread Pudding.

Visiting Alice Plantation in Jeanerette, Chef Folse cooks frog in the hole, eggplant casserole, shrimp and lump crabmeat quiche, and hearts of artichoke frittata, and prepares French Market pizza with plantation owner Rachel Rodgers. Accordionist Greg Mouton is the guest.

Chef Folse visits Ramsay-Curtis Mansion in Lake Charles, where he cooks Michigan Man apple pancakes with owner Judy Curtis. Folse also prepares spicy cornbread skillet cake, lumberman's meatloaf and gravy, and Moms holiday bread. Adley Cormier of the Louisiana Preservation Society is the guest.

At the Judge Porter House in Natchitoches, Chef Folse cooks cheese andolive roulades with owner Tod Working and returns to the studio to prepare Judge Porter's Cane River fish soup and breast of quail La Colombe. Antiques dealer Robbie Lucky is the guest.

Chef Folse travels to the Levy-East House in historic Natchitoches to prepare luscious lemon soup with owner Judy East. Creole mustard-glazed Cornish hens, hot and spicy black eyed peas, herb roasted potatoes, and almond cream pie are also on the menu.

Down-home country cooking is featured as Chef Folse travels to Melody Meadows in Ruston. Owner Gina Clark helps him prepare Paw Paws shrimp dip, and Folse bakes Maw Maws banana pound cake. The entrees include Gina's crawfish bisque and grilled spiced double thick pork chops. Pottery maker Ken Folette is the guest.

Chef Folse visits Matt's Cabin in Alexandria and prepares lump crabmeat Inglewood, fried parmesan eggplant strips, Matt's charbroiled leg of lamb, and portabello pizzas. He also talks with owner Caroline Winter.

At the New Orleans home of famed impressionist artist Edgar Degas, Chef Folse interviews Degas House owner Mike Roussel and prepares queen soup and fricassees of veal and ham.

A visit to the House on Bayou Road in New Orleans includes an interview with owner Cynthia Reeves, who helps Chef Folse prepare spinach and strawberry salad.

Strawberry pancake en surprise and Stuffed Quail Bottolf headline the menu during a visit to Bottolf's Manor in Hammond. Chef Folse also prepares garlic and herb-studded tenderloin, barbecue shrimp, and the best darn pecan pie.

The menu includes jumbo shrimp in Creole mustard cream, scallops of veal with tasso and wild mushroom essence, and double praline parfait when Chef Folse visits the Barrow House in St. Francisville. Owner Shirley Dittloff is the guest.

Creole country corn meal pecan waffles with cranberry syrup and Ms. Linda's breakfast cheer are just two of the delicious breakfast recipes on the menu when Chef Folse visits the Creole Country Bed and Breakfast in Lafayette. Folse also prepares pot-roasted goose False River and fiesta maque choux salad and visits with owner Linda Lawrence.

With a name like TFrere, this bed and breakfast can be located only in the Cajun country of Louisiana. Chef Folse travels to Lafayette to prepare crabmeat vermillion and interview TFrere owner Maugie Pastor. Today's menu also includes Bananas Foster, sweet and spicy chicken etouffee, T'Frere turtle soup, and eggs ` la creme.

Chef Folse travels to Carencro, where he visits La Maison de Champagne Bed and Breakfast. Recipes include upside-down orange biscuits, French-fried asparagus spears, and venison tenderloin Carencro.

Chef Folse travels to Darrow to visit Tezcuco Plantation. On the menu is Creole chicken and biscuits, Creole tomato and basil omelette, and Madame Tureaud crawfish and shrimp dip. He interviews Bill Bringier, and together they prepare Bringier's nine-bean soup.

Chef John Folse visits the Reid-Toerner Bed and Breakfast in Lake Charles, Louisiana. He visits with owner Toby Carnell as he cooks a Pheasant Gumbo. In the studio kitchen, Chef Folse prepares Smoked Wood Duck, Oyster, & Andouille Gumbo and Silver Queen Corn and Tarragon Eggrolls.

Chef John Folse visits the Fleur-de-Lis Bed and Breakfast in Natchitoches, Louisiana. In the studio kitchen, he prepares Seafood Pastalaya and a Spinach & Shrimp Mold. Back in Natchitoches, he visits with Chef Kent Gresham at his restaurant, The Landing.

Chef John Folse visits Ju Ju’s Bed and Breakfast on Toledo Bend Lake in Many, Louisiana. In the studio kitchen, he prepares a Cantino Toledo Omelet and a Roasted Pork Loin.

Chef John Folse visits Fairfield Place in Shreveport, Louisiana. In the studio kitchen, he prepares Corned Beef Brisket and Broccoli Salad with a Spicy Ginger Orange Dressing. Back at Fairfield Place, Chef Folse and owner Janie Linscomb make Poached Pears. Linscomb also discusses the gardens at Fairfield Place and the time commitment required to run a bed and breakfast.

Chef John Folse visits the Victoria Inn and Gardens in Lafitte, Louisiana. In the studio kitchen, he prepares Bisque of Three Shellfish with Shoepeg Corn and Black Eyed Pea Battered Shrimp. Back at Victoria Inn, Chef Folse makes a Hollandaise Sauce for the Eggs Victoria with owner Roy Ross.