Fort Jessup, Toledo Bend, Fisher, Hodges Gardens (3x1)
Data di messa in onda: Mag 02, 1992
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.
