In this episode, John travels to south Louisiana and visits the Houma Native American Nation, and learns about the Houma's fishing culture and techniques for making Alligator Gar Tasso. John is then joined by Rick Tramanto from Cafe Revolution and cooks Coushatta Garfish Stew. John Burke from Cajun Caviar tells John how caviar is farmed using local fish, and Rick Tramanto creates a caviar staircase to show off this tasty treat. And everyone salutes the end of the day with the perfect Salty Dog.
In this episode from the “Hooks, Lies, and Alibis” series of “A Taste of Louisiana” from June 22, 2015, Chef John Folse visits Dulac, Louisiana, and talks to Dr. Allyse Ferrara of Nicholls State University about alligator gar. Following a traditional Native American blessing, Chef Folse and Janie Luster of the United Houma Nation prepare Alligator Gar Tasso. He then returns home to White Oak Plantation and cooks Coushatta Garfish Stew with Chef Rick Tramonto of Restaurant Revolution in New Orleans. Next, Chef Tramonto creates a caviar staircase while John Burke of Cajun Caviar explains the origin of the delicacy. Lastly, Chef Folse mixes a drink called the Salty Dog.
