A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Speckle Belly Goose Casserole/Oak Grove Hunting Club
- Producing Organization
- Louisiana Public Broadcasting
- Contributing Organization
- Louisiana Public Broadcasting (Baton Rouge, Louisiana)
- AAPB ID
- cpb-aacip/17-34fn3sh1
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- Description
- Episode Description
- In this episode from the "After the Hunt" series of "A Taste of Louisiana" from February 17, 2011, Chef John Folse prepares three dishes featuring Speckled Belly Goose. First, he visits Oak Grove Hunting Club in Creole, Louisiana, and meets with owner Richard Lipsey, who discusses the history of the club dating back to the 1930s. In the studio kitchen, he cooks Asian-inspired Goose Kabobs and continues to discuss the club with Lipsey. Next, Chef Folse visits Canard Sauvage Hunting Lodge in Calcasieu Parish, Louisiana, and prepares Goose and Rice Casserole with Randy Goodloe. Back in the studio kitchen, he cooks Roasted Goose with Dark Cherries as he discusses geese varieties and the role of the camp cook with Lipsey and Goodloe. The band Those Oliviers entertain the audience with live music throughout the show.
- Description
- Chef Folse prepares Speckled Belly Goose. First, he makes Asian Barbecued Goose Kebabs - a tribute to the Asian culture in Louisiana. He travels to Canard Sauvage Hunting Lodge - in the heart of Louisiana's rice country. On the menu is Ground Goose - browned and flavored with the trinity and served in a rice casserole. The final recipe is Roasted Goose with Dark Cherries.
- Broadcast Date
- 2011-02-17
- Asset type
- Episode
- Topics
- Food and Cooking
- Media type
- Moving Image
- Credits
-
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Copyright Holder: Louisiana Educational Television Authority
Producing Organization: Louisiana Public Broadcasting
- AAPB Contributor Holdings
-
Louisiana Public Broadcasting
Identifier: XD656/2 (Louisiana Public Broadcasting Archives)
Format: XDCAM
Generation: Master
Duration: 00:26:46
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- Citations
- Chicago: “A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Speckle Belly Goose Casserole/Oak Grove Hunting Club,” 2011-02-17, Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC, accessed April 26, 2025, http://americanarchive.org/catalog/cpb-aacip-17-34fn3sh1.
- MLA: “A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Speckle Belly Goose Casserole/Oak Grove Hunting Club.” 2011-02-17. Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC. Web. April 26, 2025. <http://americanarchive.org/catalog/cpb-aacip-17-34fn3sh1>.
- APA: A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Speckle Belly Goose Casserole/Oak Grove Hunting Club. Boston, MA: Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC. Retrieved from http://americanarchive.org/catalog/cpb-aacip-17-34fn3sh1