A Taste of Louisiana with Chef John Folse

Fort Jessup, Toledo Bend, Fisher, Hodges Gardens (3x1)

: 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.