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June 14, 2013

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Taste Of Louisiana With Chef John Folse & Co.:

CREOLE-BRAISED WOOD DUCK/GRAND VIEW LODGE

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Smoked Teal and Andouille gumbo, Creole-Braised Wood Duck and Chile-glazed Duck Breast are served.

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Christmas (Special)
Marinated & Smoked Wild Hog
Roasted Pheasant With Red Cabbage
Roasted Leg Of Venison Blue Bayou
Woodcock & Snipe Pate
Smoked Duck Ham
Hunting Castles / Venison Sauce Piquante
Venison Rolled Roast
Smothered Squirrel
Goose Jerky
Rattlesnake/Wildwood Resort
Speckle Belly Goose Casserole/Oak Grove Hunting Cl
Roast Of Wild Boar/Cochon De Lait Festival
Dove Breast Delight/The Duck Camp (Buckley Kessler
Grilled Beaver/Lewis & Clark
Turtle Soup/Commander's Palace
Goose Cacciatore/White Lake Lodge
Frog Legs Provencale/Henderson Swamp
Roasted Wild Turkey With Stuffing/Giles Island
Smothered Rabbit With Mushrooms/New Hope Plantatio
Spit Roasted Squab/Destrehan Plantation
Teal Duck/Buckley's Camp
Medallions Of Venison/Giles Island
Louisiana Mallards/Canard Sauvage
Pan Fried Quail/Covey Rise
Cajun-Fried Alligator Tail/Labranche
Creole-Braised Wood Duck/Grand View Lodge
German Christmas
The Creoles Of Cane River
New Orleans' Creoles
St. Joseph's Day Altars
Italian Entrepreneurs
Italian Immigration To America
The Battle Of New Orleans
Rosedown Plantation
English Louisiana
The Germans Of New Orleans, Minden And Robert's Co
The German Coast
German Immigration In The 1700s
Famous African-Americans
Foods Of Africa
African Slavery In Louisiana
Los Islenos
Fort Los Adaes
Spanish Rule
Cajun: Louisiana's Cajuns
Cajun: Expulsion From Nova Scotia
France: The Ursulines
France: Fort St. Jean Baptiste And The Colonial Fr
France: New World Exploration

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