A Taste of Louisiana with Chef John Folse

Kent House Plantation (6x8)

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Chef John Folse visits Kent House Plantation in Alexandria. During his visit, he talks to Robert “Bobby” DeBlieux, an authority on Creole culture, Creole plantations and Creole bereavement traditions. In the kitchen, he cooks Smothered Pork Sausage with Honeyed Apples and Creamed Radishes.