Chef John Folse cooks foods from Sabine Parish, including Spanish-style Baked Largemouth Bass and Lumberjack Stew. He also prepares Mustard-Fried White Crappie with Barney Miller, a historian from Toledo Bend.

Chef John Folse cooks Southern Fried Chicken and Pan-Sautéed Pork Chops Smothered with Peaches. He also prepares Hot Water Bread with artist Sarah Albritton from Sarah’s Kitchen in Ruston.

Chef John Folse cooks Venison and Squash Casserole and Pot-Roasted Squab with Kumquats and Plum Wine. He also prepares a Roasted Vegetable Casserole with Dennis Labat, a park ranger and the manager of the Poverty Point State Historic Site.

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.

Chef John Folse cooks Squash and Tasso Stuffed Rock Cornish Game Hen with a Mandarin and Muscadine Cane Syrup Glaze. He also prepares Biscuits with Cane Syrup Blueberry Cream with Madeline Turner, a cook from Grant.

Chef John Folse cooks Tunica Stuffed Peppers and Bacon, Lettuce, and Tomato Sandwich Soup. He also prepares Mason-Dixon Pecan Pie with Ann Johnson, the manager of Lea’s Restaurant in Lecompte.

Chef John Folse cooks Redfish Courtbouillion and Deep Fried Hard Shell Crab. He also prepares Holly Beach Dump Cake with Captain Sammie Faulk, a Louisiana hunting and fishing guide.

Chef John Folse cooks Garfish Boulette Stew and Coushatta Roasted Leg of Venison. He also prepares Coushatta Sweet Potato Crunch with Bertney Langley, a member of the Coushatta Indian Tribe.

Chef John Folse cooks Prairie Crawfish Stew and Sausage Crawfish Rice. He also prepares Praline Fudge with Carol Ann Andrepont, the director of the Historic Commission in Opelousas.

Chef John Folse cooks Lac des Allemands Crab Cakes with Remoulade Sauce and Baked Garlic Crabs. He also prepares Old Maid’s Potato Salad with Mama Dusenberry, the owner of La Trouvaille Restaurant in Chauvin.

Chef John Folse cooks Chicken and Okra Stew and Drunken Shrimp. He also prepares a Pecan Praline Sauce with chef and author Marcelle Bienvenu.

Chef John Folse cooks Veal Shank and Audubon Spinach Madeline. He also prepares Sassafras Tea with author and historian Anne Butler, an expert on John James Audubon.

Chef John Folse cooks Strawberry Glazed Pork Loin and Coq au Vin with Strawberry Wine. He also prepares Strawberry 7-Up Pie with Dr. Charles Gideon, the former mayor of Ponchatoula and the founder of the Strawberry Festival.