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Today Chef Folse and White Oak Estate & Gardens Chef de Cuisine Ian Ledet are cooking Crawfish Etouffee !

Today Chef Folse welcomes Dr. Michael Casadaban of III Rows Wines. For more information or to purchase III Rows Wines go to www.IIIRows.com.

Chef Folse talks Prime Beef with Shawn Sagrera, of Sagrera Farms. Sagrera Farms is located in Ethel, La and produces the finest Prime Angus Beef in the state of Louisiana. Sagrera Farms can be reached by phone at 225-719-1723 or go to www.sagrerafarms.com

A tour of my White Oak Estate & Gardens property

Ishreal Thibodaux White Mirliton Shipping

Chef Folse's Update on the Ishreal Thibodeaux White Mirliton Project

Chef Folse demonstrates how to make a roux in under a minute!

Today's Friend is Executive Chef Pete Page of White Oak Estate & Gardens cooking Mirliton Bisque. Chef Folse is featuring the Heirloom Ishreal Thibodaux White Mirliton. RECIPE CRAWFISH AND MIRLITON BISQUE Prep Time: 1½ Hours Yields: 12 Servings Comment: Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being com...

Chef Folse Is cooking the Ishreal Thibodaux White Mirliton with Brian Ainsworth

Ishreal Thibodaux White Mirliton Preservation Project at White Oak Estate & Gardens with Chef John Folse

Chef Folse and his friend, Michael Casadaban MD, DDS of III Rows Wines, cooking the classic dish Coq au Vin while enjoying III Rows 2017 Cabernet Sauvignon!

Chef John Folse and his friend David Hubbell cooking Memere Jeanne Songy Robert's Butter Beans with Shrimp Comment by David Hubbell: My Memere, Jeanne Songy Robert, was born in Edgard/Wallace area on August 24, 1923. She was part of the extended Songy family that lived on and operated Evergreen Plantation from the 1890s-1930. Her mother was Marie Rosine Waguespack who grew up near the present-d...

Today's Cooking Demo on Cooking with Friends Black-eyed Pea Battered Shrimp Black-Eyed Pea Battered Shrimp PREP TIME: 30 Minutes SERVES: 6 COMMENT: Deep frying shrimp is an everyday occurrence in Louisiana. Often, however, the batters or dips used to flavor the shrimp are as varied as the cooks who prepare them. This recipe was created by Robert Harrington, Dean of the Chef John Folse Culinary ...

Chef John Folse Men of the Immaculata 2017

Chef John Folse's Louisiana Christmas 1995

Folse Culinary Historian Ep 201

Chargrilled Oysters

Red Beans, Rice and Sausage Gumbo

Red Bean and Andouille Dip

Pan Fried Catfish with Shrimp Creole

Muffaletta Casserole

The Ultimate Hamburger

Teal and Andouille Gumbo

Smothered Chicken with Butter Beans

Smothered Cabbage Andouille

Scotch Marinated Venison Tenderloin with Chef John Folse

Red Snapper BLT with Chef John Folse

Southern Fried Chicken

Tarte a la Bouie