Louisiana Coastal Cooking

Culinary Arts in the Heart of the Bayou Region

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.u

Channel: WGTE CREATE

Length: 00:26:46 / Episode: 102H