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The Freshest Ingredients - Farm to Table at DiCarlo Creole Farms

Today on Dook Chase: A Chef's Journey, the chef travels to Plaquemines Parish to showcase the bounty of southeast Louisiana at a family-owned farm. For four generations, DiCarlo Creole Farms has grown seasonal produce for area markets including an Italian specialty crop, cucuzza. Back in his kitchen, Dook prepares Sauteed Cucuzza, Heirloom Carrots with Honey Mint Glaze, and Whole Fried Catfish.
Season 1 Episode 102 Length 26:46 Premiere: 07/18/26

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Season 1 Episodes

Creole Sausage - A New Orleans Tradition at Vaucresson Creole Deli
S1 E111 Length 26:46 Premiere Date 07/18/26

Comparing Legacy Notes with Chef E. J. Lagasse at Emeril's
S1 E109 Length 26:46 Premiere Date 07/18/26

New Orleans Classics with Chef Meg Bickford and Ti Martin at Commander's Palace
S1 E108 Length 26:46 Premiere Date 07/18/26

Seafood - The Heart of New Orleans' Culinary Identity with Wayne Hess at American Seafood
S1 E107 Length 26:46 Premiere Date 07/18/26

Remembering Leah Chase with Chef Cleo Robinson
S1 E106 Length 26:46 Premiere Date 07/18/26

In the Kitchen with Mom - Cooking Memories with Alva Jean Chase
S1 E105 Length 26:46 Premiere Date 07/18/26

Poor Boy Beginnings with Justin Kennedy at Parkway Bakery & Tavern
S1 E104 Length 26:46 Premiere Date 07/18/26

The Madisonville Pantry -- The Tradition of Canning and Preserving in Dook's Family
S1 E103 Length 26:46 Premiere Date 07/18/26

The Freshest Ingredients - Farm to Table at DiCarlo Creole Farms
S1 E102 Length 26:46 Premiere Date 07/18/26

The River Carries the Stories - Aboard the Riverboat City of New Orleans
S1 E101 Length 26:46 Premiere Date 07/18/26

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A culinary tour showcasing the rich food traditions of New Orleans.

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