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Louisiana Coastal Cooking is a new culinary project that celebrates the bounty of Southeast Louisiana and raises awareness about coastal restoration through the lens of food. This 13-part road trip will take you to small communities and out-of-the-way places - often by boat - to showcase the regional cuisine of the state's bayous and waterways prepared by chefs and home cooks.
Culinary Arts in the Heart of the Bayou Region
Season 1 Episode 102 | 26m 46s | CC
This time on Louisiana Coastal Cooking we visit Thibodaux, the Queen City of Lafourche Parish, for a stop at the John Folse Culinary Institute at Nicholls State University where aspiring chefs are immersed in the state’s rich culinary and cultural heritage. The program features Alligator Gar Ball Stew, Redfish Veracruzana, and Chef John Folse’s Baked Goose Holly Beach.
