A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Smoked Duck Ham/Decoys & Carvers
- Episode
- Smoked Duck Ham/Decoys & Carvers
- Producing Organization
- Louisiana Public Broadcasting
- Contributing Organization
- Louisiana Public Broadcasting (Baton Rouge, Louisiana)
- AAPB ID
- cpb-aacip/17-92g7bcvs
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- Description
- Episode Description
- In this episode from the "After the Hunt" series of "A Taste of Louisiana" from May 5, 2011, Chef John Folse visits the Terrebonne Folklife Culture Center in Houma, Louisiana, and meets with duck decoy collector Roger Bourgeois and world championship duck decoy carvers Tan Brunet, Jett Brunet, and Jude Brunet. They discuss waterfowl hunting and wooden carved duck decoys. In the studio kitchen, he cooks Pouldeau Stew as he talks with Tan Brunet about how he got his start in wood carving. Next, Chef Folse visits Grosse Savanne Lodge in Lake Charles, Louisiana, and prepares Smoked Duck Ham with Karl Zimmerman, the lodges marketing manager. Back in the studio kitchen, he cooks a Cassoulet as he talks with Charles Frank, the author of "Voices from the Bayou," about his book and decoy carvers. The band Those Oliviers entertain the audience with live music throughout the show.
- Broadcast Date
- 2011-05-05
- Asset type
- Episode
- Topics
- Food and Cooking
- Media type
- Moving Image
- Credits
-
-
Copyright Holder: Louisiana Educational Television Authority
Producing Organization: Louisiana Public Broadcasting
- AAPB Contributor Holdings
-
Louisiana Public Broadcasting
Identifier: XD675/2 (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; Smoked Duck Ham/Decoys & Carvers,” 2011-05-05, Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC, accessed August 22, 2025, http://americanarchive.org/catalog/cpb-aacip-17-92g7bcvs.
- MLA: “A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Smoked Duck Ham/Decoys & Carvers.” 2011-05-05. Louisiana Public Broadcasting, American Archive of Public Broadcasting (GBH and the Library of Congress), Boston, MA and Washington, DC. Web. August 22, 2025. <http://americanarchive.org/catalog/cpb-aacip-17-92g7bcvs>.
- APA: A Taste of Louisiana with Chef John Folse & Company: After the Hunt; Smoked Duck Ham/Decoys & Carvers. 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-17-92g7bcvs