France 1:The 17th century ushered in history’s Era of Colonization. New places grew across the landscape: New Spain, New France, New England and New Scotland. But, exploration was tough business. Whoever controlled the new land also controlled the riches within it. Chef Folse introduces us to some of Louisiana’s most famous, and infamous, pioneers. The boucherie, or hog killing, is one of the most celebrated events in Louisiana. Chef Folse visits with his brother Jerry, Buddy Bailey and Lucien “Troop” Perkins as they demonstrate how to make red boudin. Neil and Donna Wilkinson perform traditional music from the French colonial period.
In this episode from the “Our Food Heritage” series of “A Taste of Louisiana” from November 11, 2006, Chef John Folse focuses on the French influence on Louisiana cuisine. First, he recounts the history of French exploration in Louisiana. In the kitchen, Chef Folse cooks Beef Bourguignon and talks with John Seago of Pontchartrain Vineyards. Next, he visits the boucherie as his brother Jerry Folse, Buddy Bailey, and Lucien “Troop” Perkins demonstrate how to make red boudin. Back in the kitchen, Chef Folse prepares Fleur-de-Lis and Oyster Bisque and continues talking with his guests. Throughout the show, Neil Wilkinson and Donna Wilkinson entertain the audience with live music.