A Taste of Louisiana with Chef John Folse

Baked Goose/Building a Pirogue (12x18)

Fecha de emisión: Abr 07, 2011

Goose is the main ingredient as Chef Folse prepares Baked Goose Holly Beach, Goose Jerky and Goose Bratwurst with Beer & Mustard. He also visits Keith Felder and Jules Lambert of Denham Springs, Louisiana who show how to build Cajun boats known as pirogues.