Bed & Breakfasts of Louisiana: Episode Guide

901: Chef Folse visits the historic French Quarter Lanaux Mansion in New Orleans and prepares Riz Au Lait with owner Ruth Bodenheimer. Today’s menu also include Bisque of Spinach & Crab, Sweetbreads in Lemon Caper, Fricassee of Chicken & Sausage, and Grillades & Gravy.

902: McKendrick-Breaux Bed & Breakfast in New Orleans is today’s destination. Chef Folse prepares Anise Cooks with co-owner Eddie Breaux and returns to the studio to cook Crabmeat and Shrimp Stuffed Merliton, Oysters Dunbar, Overnight Breakfast Coffee Cake, and Sun-Dried Tomato Basil-Stuffed Chicken.

903: Seafood and wild game are on the menu today as Chef Folse visits the Salmen-Fritchie House in Slidell, Louisiana. He prepares Prudent Mallard Omelette with owner Sharon Fritchie. Other dishes on the menu include Pot-Roasted Wood Duck in Fresh Fig Glaze, Pain Perdu Count Pontchartrain, Shrimp and Redfish Courtbouillon and Oysters Casserole Fritchie. He also interviews owner Homer Fritchie.

904: Pecan-Pesto Chicken and Front Porch Carrot Bisque highlight today’s menu at the Elliot House in Amite, Louisiana. Chef Folse and owner Flora Landwehr cook granola and John returns to the studio to make Creme Caramel Custard and Spinach & Rice Casserole.

905: Chef Folse travels to St. Francisville, Louisiana to visit the Butler-Greenwood Plantation where he prepares Sweet Potato Pie with owner Anne Butler. Other items on the menu are Sweet Farre Dressing, Port Hudson’s Southern-Fried Chicken, Whipped Potato Clouds and Spicy Fried Chicken Gravy. John also visits with furniture makers Wayne Zuccarello and Gordon Graham.

906: The Bois Des Chenes B & B in Lafayette, Louisiana is the site for today’s show. John visits with owner Coerte Voohries and cooks Oyster and Artichoke Patties with Marjorie Voorhies. Today’s spicy menu also includes Maja’s Redfish Sauce Piquant, Braised Dove Evangeline, Wild Blackberry Crepes and Naval Orange Crisp.

907: Stuffed Oreille De Cochon and Shrimp & Okra Gumbo Bayou Teche headline today’s mouthwatering menu at the Maison Des Amis in Breaux Bridge, Louisiana. Chef Folse prepares Turtle Cheesecake Des Amis with owner Cynthia Breaux and also whips up some White Chocolate Bread Pudding.

908: Alice Plantation in Jeanerette is today’s destination. Chef Folse cooks Frog in the Hole. Eggplant Casserole, Shrimp & Lump Crabmeat Quiche and Hearts of Artichoke Frittata and prepares French Market Pizza with plantation owner Rachel Rodgers. Accordionist Greg Mouton is the guest.

909: Chef Folse visits Ramsay-Curtis Mansion in Lake Charles wherehe cooks Michigan Man Apple Pancakes with owner Judy Curtis. John also prepares Spicy Cornbread Skillet Cake, Lumberman’s Meatloaf and Gravy and Mom’s Holiday Bread. Adley Cormier of the Louisiana Preservation Society is the guest.

910: The Judge Porter House in Natchitoches is featured. Chef Folse cooks Cheese and Olive Roulades with owner Tod Working and returns to the studio to prepare Judge Porter’s Cane River Fish Soup and Breast of Quail La Colombe. Antique dealer Robbie Lucky is the guest.

911: Chef Folse travels to the Levy-East House in historic Natchitoches, Louisiana to prepare Luscious Lemon Soup with owner Judy East. Creole Mustard-Glazed Cornish Hens, Hot and Spicy Blackeyed Peas, Herb Roasted Potatoes and Almond Cream Pie are also on the menu.

912: Join Chef Folse as he visits Matt’s Cabin in Alexandria and prepared Lump Crabmeat Inglewood, Fried Parmesan Eggplant Strips, Matt’s Charbroiled Leg of Lamb and Portabello Pizzas. He also talks with owner Caroline Winter.

913: Down-home country cooking is featured today as Chef Folse travels to Melody Meadows in Ruston, Louisiana. Owner Gina Clark helps John prepare Paw Paw’s Shrimp Dip and John bakes Maw Maw’s Banana Pound Cake. The entrees include Gina’s Crawfish Bisque and Grilled Spiced Double Thick Pork Chops. Pottery maker Ken Folette is the guest.

914: The home where famed impressionist artist Edgar Degas lived in New Orleans is the site of today’s show. Degas House owner Mike Roussel is interviewed and Chef Folse prepares Queen Soup and Fricassees of Veal and Ham.

915: A visit to the House on Bayou Road in New Orleans includes an interview with owner Cynthia Reeves. She also helps Chef Folse prepare Spinach & Strawberry Salad.

916: Strawberry Pancake En Surprise and Stuffed Quail Bottolf headline the menu during a visit to the Bottolfs Manor in Hammond, La. Chef Folse also prepares Garlic & Herb-Studded Tenderloin, Barbecue Shrimp and the Best Darn Pecan Pie.

917: The menu includes Jumbo Shrimp in Creole Mustard Cream, Scallops of Veal with Tasso & Wild Mushroom Essence and Double Praline Parfait when Chef Folse visits the Barrow House in St. Francisville, Louisiana. Owner Shirley Dittloff is the guest.

918: Creole Country Corn Meal Pecan Waffles with Cranberry Syrup and Ms. Linda’s Breakfast Cheer are just two of the delicious breakfast recipes on the menu when Chef Folse visits the Creole Country Bed and Breakfast in . John also prepares Pot-Roasted Goose False River and Fiesta Maque Choux Salad and visits with owner Linda Lawrence.

919: With a name like T’Frere, can this bed and breakfast be located anyplace but the Cajun country of Louisiana? Chef Folse travels to Lafayette, Louisiana to prepare Crabmeat Vermillion and interview T’Frere owner Maugie Pastor. Today’s menu also includes Banana’s Foster, Sweet and Spicy Chicken Etouffee, T’Frere Turtle Soup and Eggs A’ La Creme.

920: Chef Folse travels to Carencro where he visits the La Maison de Champagne Bed and Breakfast. Recipes include Upside-Down Orange Biscuits, French Fried Asparagus Spears and Venison Tenderloin Carencro.

921: Chef Folse travels to Darrow, Louisiana to visit Tezcuco Plantation. On the menu is Creole Chicken & Biscuits; Creole, Tomato & Basil Omelette, Madame Tureaud Crawfish & Shrimp Dip. He interviews Bill Bringer and together they prepare Bringer’s Nine-Bean Soup.

922: Reid-Toerner Bed and Breakfast in Lake Charles is today’s destination. The menu includes Silver Queen Corn & Tarragon Eggroll with Creole Tomato Sauce. Breast of Chicken Holly Beach and Smoked Wood Duck & Andouille Gumbo.

923: Chef Folse visits the Fleur-de-Lis in Natchitoches and prepares Shrimp and Spinach Mold, Celery and Potato Salad with Lemon Mayonnaise. and Fleur-de-Lis Seafood Pastalaya.

924: Former New Orleans Saints and Atlanta Falcons quarterback Bobby Hebert joins Chef Folse during his visit to JuJu’s B&B in Many, Louisiana. The menu includes Cantino Toledo Breakfast, Roasted Loin of Pork with Natural Juices, Grilled Bass with Herbed Garlic Marinade, and Pepper Marinated Grilled Flank Steak.

925: Fairfield Place in Shreveport is today’s stop. Chef Folse visits with owner Janie Lipscomb and prepares Fairfield Egg Casserole, Janie’s Orange Marmalade Muffins, and Homemade Corn Beef Brisket.

926: Chef Folse visits the area once ruled by pirate Jean Lafitte when he visits the Victoria Inn in Lafitte, Louisiana. John cooks Eggs Victoria with Roy Ross and returns to the studio to prepare Blackeyed Pea Battered Shrimp, Bisque of Three Shellfish with Shoepeg Corn and Bacon-Grilled Casserole.