Taste of Louisiana With Chef John Folse & Co., - A

Spit Roasted Squab/Destrehan Plantation

Chef Folse prepares a savory dish of Chucker, a small member of the partridge family. The birds are simmered in red wine and rosemary... adding carrots, mushrooms, onions, and peppers. .Chef Folse uses the outdoor kitchen at Destrehan Plantation to create Spit-Roasted Squab. seasoned with salt and pepper, and then stuffed with sprigs of fresh parsley, rosemary and thyme. .He finishes by serving an Asian stir-fry squab wrapped in lettuce leaves.