Oct 15, 2016|
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.
Automatically Generated Transcript (may not be 100% accurate)
Place of your local announcer. Back again with another edition of the food show. Here on the big 870 WWL and WWO 105 point three FM and let us not forget. WWL. FM 105 point three HD won the sound quality is magnificent. Well except for me that's I am doing my best. Our number is 2601878. We have a one hour show today. It did it's always influx of its kind normal around here next week here we have three hours so yes but you never can tell. 2601. 87 me. That there's only one subject on my mind. This morning that I think might be worthwhile is that this morning all afternoon we just dumped over into the afternoon. There's this one thing going on that I think could be kind of fun to talk about but that we don't limit the conversation around here if you have something else you wanna bring up. If you're looking for a restaurant you wanna report on a restaurant that you work. He either enjoying or didn't like. Any time lately I'll call me tell me about that if you have a question about a recipe. Go for it to rule if I don't know the answer to something and that you know there's certainly a possibility maybe even a probability of that. We have all these other listeners who have ideas so we'd love to talk with but anyway. What's going on right now is October fast. And quite a few restaurants around town I'll never be able to think of the mall I'm gonna I'm gonna leave some out but let's start with that we only have one real German restaurant in the hole city it's cold Yeager how sits on content type street. About a half block down from Bruce arts. Almost threw golf scene that is a genuine German restaurant although I think the chef is check but that's close enough. And they are there all year around and of course they have October that's going on right now. The pepper mill in Metairie. No one can really explain it detect even on their commercials they say what in the world. Is an Italian restaurant doing. Making German food but they have actually been doing it for something like thirty years so the wind died. A so they have a million dorks. Yeah the catfish place in May and Shaq you have to drive but 4050 miles to get there from New Orleans a lot of people do because it's that good. They have put in. As of a few years ago they have an October fest going on there because they have a heritage. Of German nests there. Mid and door of some in the name itself is German. And though goes back to the 1930s. And horse fight for Hughes the owner of the place now he himself was born in Germany and he's been here in New Orleans for at least thirty years but a great chip. And he is doing only on Wednesday's and Thursday's though. And October fest menu it's different every week. And the keeps it going till the middle of November's so if you're interested in doing in October fest that is going to be totally authentic that would be a place. And there are quite a few other ones around town I'd just a couple days ago. Talk to the folks over at of all places Dick and jennies over a child Toulouse street. And they have no German connection that I know of but they had decided to put in a a menu for October fest and they've brought in a whole bunch of Beers. So there's another win but if you know of some more call us up and let's put him up because I won't think of all of them myself just off the top of my head I'm not that Smart. On the other hand John might be Smart. Smarter than 9 AM and will find out needed with his first word glitzy. The John welcome to the food show. Come on come on stepbrother and that. Oh. It. I. Shouldn't bar. Up. That would be up you know it it's getting up there you know I can find anything significantly less expensive than that. That's a very good restaurant and they have been doing. They have been doing. Thanksgiving for quite a number years. So that's that's in the gun not going to be anything new to them the it's the place is run by Ralph Brennan and he certainly knows what he's human. So up the other that would be good and your problem is the the buffet aspect they are the buffets are going away. It and you knew you even and the hotels you see very few restaurants doing there are very few hotels and buffets even at the big holidays anymore and the ones that do it's to me astronomically expensive. So you know that that's my thought about that I have something else for you though if you go to my website. No menu dot com. And you click on I think it's special events or something like that in the menu. I have a list. It's from last year but that it doesn't change a whole lot from year to year have a list of all of the restaurants in town that I know of that are going to be opened for Thanksgiving. So you might take a look at that list you might get an idea that you might not have had. Okay. He's gone OK well I can talk people to death can. Do we have phone metric that phone bad phone 260. They're 0260187. He will be right back with more of the food show after Chris pleased that I won't don't as being able to owns madame would view. In my feet platoons and 0260. One late seventies the food show that he who I'm sorry who did you say is here. Shirley. Big surely at that. Poses a guided you literally real. There are you haven't heard from Hewlett. What's that have been unity amid a work. And Alina. Oh and acute shortage of the thirteenth street Pete or go for. On located well you know yeah adventure that's a huge success that's a great idea whoever's idea it was. Well pretty creative director alone in my mother's. It's the Duma. And westerners. I am not sure on the on this. I'm aren't all that new management new blue social joy. You can read back Adrian. Paul I'm value and it really go. You got there and at what is now. And the team an hour ago he called Rick onion. You know pressure. Look at our hands and let users vintage industry. Oh. Don't develop yeah that's what that's what I would and it's easy using good ingredients you can do all kinds of stuff which there with who would you be if you just work it enough. You you. There are some things that you're going to be lacking just the fat content which is not something new face that something you feel. And you know a little bit olive oil solves that problem but you know don't follow. In LA that's you don't use olive oil either. Editors. Paul thank you go yeah. Jack to consummate of them. And keep coming back need. What are you ago that you know it's not very good point nobody even thinks about that keep your customers' lives so they can come. I wish everybody would think that way that would be perfect. Mr. You. Just call me is called. The good food flawed who's gone and it's an Iowa. Then I. Is. Need to call. Is it accurate on. And it will enjoy Opel. Well look thank you very much it's great here in February and good luck let me know when the place opens and I I'll be happy dove switch on then we'll talk about it's more. Well I wondered emanated open now all being occupied since I won't be on that front side. But it street these little regard all next month low low blood. And I keeping abreast of prize of all that and we'll talk you down the road talking some more except I only a one hour today's I got a jam everything it. Henry is here Henry welcome to the food show. Thank you think you. I. Legal occasionally. Much true and what's your. Switchers which year. Handicap. My handicap the guys hopefully. They'll pass that. The blue. Haired they've built in Al Katrina. And she's open about maybe six months or a year are trying to call you. Fit the occasion to go out there what what's the name of the place. It's just that during. Oh. I don't know of any. But you watched it there. And that's the good greens. Or is good issue yet anywhere. And IQ the and greens and in the next Thursday. Cabbage. And they're actually will be added in my wife cooks. So deadly so it's largely home cooking. Yet know enough. Job reasonable. And it's one of the places where. If people coming in them and and I say you want some good new worn out looking for reasonable. Was there as well do you. You mentioned that it is that it's only been open about six months you say. Mark you know somewhere all right so like. We're abouts is this I'm not familiar with the. Yeah you know we're UN knows baseball field that's. Yeah Alina well if you so instead it in the left or impressed he took a right you've gone back here ship highway. Okay this is it that I know you use and punched in part great. Daddy you all are you are now I know. And is that. You you you may if you make deterrent for a baseball stadium you go to the club pulses can absolutely gorgeous. It gets light job. All right well I'll add that to my list of slow restaurants and need to get to but I didn't I didn't by the thanks a lot for tell me just punch. OK thank you see it's the food show I'm sorry if I'm rushing along here but when we only have an hour we don't have enough time in here's who's there. I'm sorry. Father my father might welcome to the food show. It sound more action I'm gonna go in and do you know your Russian que me I'm Irish. I know all about good. A sudden percent higher than that and yeah I'm looking interact. A service or even all the the year listeners. Just saw the top of my hand that I usually favored right stroke in the unlikely you'd recommend to me. Something may have woken up in the last year recruitment pocket I might like based. These are no peace is not in particular order. A lot of bistro daisy. Up the line. The Coca. PW tinged. In elegant. Well let's that's quite good assortment there you have a good sprinkling of five stars four stars in there so that's that's good. Here's I have one that's been open about three of four years but it is it's a sleeper it is not well known. But really good and really consistent is. On Tomas bistro. It PH OT. And TOM. A S it's the Spanish telling. A Tomas bistro it is not. The Hispanic in anyway except well you know everything's a little bit Hispanic around here but. It's a pretty much a French creole restaurant Tommy and Roddy who wants Tommy's right across the street and by the way this place is right across street from Emeril so it's in a good neighborhood for rest. It's a great looking place. It's a little on the antiques side of but I like that my wife doesn't so you know we go round of that but they're always horrific and they have a a great assortment of just about everything they do wonderful job with steaks or would dock or what seafood it's real good there. That's one that I think is so. Again I tell you not particularly. You but. Under. Under. Under utilized. Yeah yeah yeah. You give that a shot I think you'd be very pleased by it's that close to a five storm. We can put gonna go wanted to bury that this. Okay good okay good blocks. It's the food show and Mahmoud using. Welcome to the food show come on it. And you know I'm doing great. Now that is what it can cause we have this restaurant and then they'll my father's story you know wounds boulevard and in the restaurant. And he's fairly new and out into many people know bottom that is who really really good. I don't know about it what's the name of it's called. Kitchen. Nolan law. An alleged Jesse. It's all run together it's all one word malignancy or two afterwards I ordered. An excellent in. India and I will irons Williams around where. Williams boulevard. I'm dirty street itself thanks to the clustered at thirty street we have met the butcher store in international groceries. Always society and a thick Ludwig costs he would Brothers and think. Yeah. Oh yeah that that place is terrific they have all the whole all meats and over again. Yeah we actually have a. We carry your archives on the element is fresh. You know ordered look so we can't. So your Europe part of this place. My father actually all your father's or icy OK so nice of someone and also with the rest struggled to a law. Is it is the restaurant you're talking about the the Indian Pakistani restaurant is sent to where. Is it in that same el Sheikh senator there and it was what was the name of them have placed their own right on the corner can't remember the name of itself. A well known restaurant owner with China town on the corner Egyptian thing. Senator over to a. RIC well it would bet that the China's Lu China town that's a great place. Oh yeah had to put the pole is busy and actually they very very tasty. Vera entry they all kind of interest thing dishes that hardly anybody else does. Yeah that that is true yeah have a lot of customers come in and aero all the time in the police is always act. Very good restaurant. Okay well thanks a lot for the tip that's one that so far we've taken three calls all calls. Every call we've had is head arrest and I've never heard of before. It has plenty of them out there. Well thanks for call via. If we will be back in just the moment but we have done aims hanging on waiting to give us a report on what's happening and out there and so with the news here is Don hello it's the food show on the big 870 WWL and WW 105 point three FM. Another guy named Thomas hanging on the phone I think that. Creates explosions now on the line here Tom when you view uncommon it viewed your way in your opinion needs my way. It was gotta know yeah willow welcome to the food. Well I appreciate the area and a new commitment in North Shore odd next year. But it did change color. They're QL. They've beaten out of it yet. It's Gallagher is one in my opinion on an art Q when it opened up this will be one day. That direct brought absolutely tracked. There at one in mobile to Biloxi wanting golf fort. Last week and opened up that Latvia and are going to be our knowledge Hewitt next ball. And you know he would eat that that brought yeah. No I don't get it too much out into the into the far beyond the city it's all can do decode New Orleans but I've heard of the half shelves. And in fact here's a historic restaurant used to be on Barone streak that had that name for a long low income and a. You. Yeah it. They also wanted. To be where are all Mort you want to block the end. Like it opened up in and yet it was right on in order to aid went on there. And maybe it gently and one in. In right across the street is that not only what you ought. The more than. The more locations you're naming the less interest that I am. Strains chains. Cars so the restaurant business. And yet it is good but they're all here. You know and that its hands on in the chaps are are in town and and they you know they changed Emanuel who got a local. And here it dry out and I'll certainly do well everybody that he data rate by. I'm way. Thanks via the food show one what percentage he owns and I know improperly probably 26013 fifty. Off I did it I couldn't get through even one hour Veronica welcome to the food show. Q I'm doing during. A I. Locally. In. That's with he's. Okay. There. Check. Out and leave them on. Yeah that's right. That that's. That's for those people in Iowa and you know places lot. As you go in. Change to get. It right it. And. I know that's that's for of that sport. Places that don't have a culinary tradition okay well thanks where thanks for calling Jerry well into the food show. Great topic to talk to them. Thank you. What to Susan Spicer new mid city restaurant grows stale little bit Oakland bluntly. Yeah last July's coming to let. Spicer was in there herself Cook Islands and the uncle's seat Longo but Don it was good it's got it very casual. I has a lot of classics you know in New Orleans like you know Jerome and turtle soup and or do we go over there and some you know new twists like on shore it up things like that. I knew this was coming but I'd never quite registered where it is and it's called rose they'll use him. Yeah Rotella and it's on the road stale streak which is. I was about to answer because that's that's a neighborhood that you never hear anybody talking about it's kind of like right off of and lease if I'm thinking in the right place write off of city park avenue before you get to. Like where the I twelfth ice extent that it crosses into the boundaries of the neighborhood would be city park avenue Delgado. And yet now boulevard kind of kind of Bulldog. Yeah it's it's an interesting neighborhood. And that's interesting that you would open that there I know she has. She likes that area could she lives in that general vicinity over there that's why she opened up that place over on Harrison avenue. And the clincher is fabulous it's got that hand crafted wood furniture and locally made wooden bar. That I extinction and husband makes that image would shop on it to furnishings or art just fat. Well I have never seen anything from Susan Spicer that was less than in terrific place so I've I'm sure that's going to be a good one. Well things are era thanks for the update feeling right by its seafood show. Or program today is sponsored by a grand sport boys you know a ranch or voice. Is probably best known for the roast beef pork board that they do and it well should it be. It is roasted on the premise and they they make their gravy everything from scratch you'd be surprised how many shops do not. Who get an already done already sliced already everything. You want this you want the food that is cooked right there and that's what rant gives you every day that's true of most of their entire menu. And a lot of things on the menu you might I think to order like the red beans and rice are good to have him every day they make a fresh pot every day. They have. They have some really nice Italian dishes that you might that the order but those are terrific too. Perez for boys there are two of them one of them is a new location in Kenner on west esplanade about 2323 blocks from Williams boulevard. And the original locations so they are 3939 veterans highway near Cleary arranged pour boys that you cute. I'm sorry about Michael is here Michael welcome. Michael hello. Larry I'm fine c'mon. What are the turn your radio down widget. And yet it very much and are not talk to me on the phone welcome. Welcome eager whenever it Michael. Find out that night Everett scored. In Portugal or. And meant avail. And able it is also thought. They have good. So. Say the name again say the name against me. No no not your name the restaurant's name. Oh quote they all EL SULT end. Yes sir you know open. Where is there and it sure man nor shorter program there or 700. I would any. Okay. Here and very open about a year ago there and order quite. He says and the mood if you're embarrassed you know their services grade grade. And it they have 302. Almost filed under year old recipe. Nokia is this erases is this Turkish food we're talking on board but you don't know. Written out there have been. Okay well the keep on coming this is amazing we're now up to five restaurants every single call today has been about a brand new restaurant that I hadn't even heard about yet so. It's good to know and Al all salt content thank you Rhode. I agree trailer. We will come back with more on the food show after first pleased that shore when today just until 1 o'clock but. Now it's it's two somewhere that I'm Gerry on the phone Gerri welcome to the food show. Carey Gary I'm sorry. These phones can't hear what they really carry you there. If you still have the wrong name yet if you're if you're on hold say hello it's you. Michael Mullen who aria. If Gary Gary okay thanks for calling what's up. Yeah it's you know two quick. All right. A question. Of course two years ago in the reigning champion and of course probably. Going way back would be but broiler. Maurice and champions would be and burger. Like Indo European Union what would be. The top three places to go get a hamburger. And it Fries and a things so way that your top. Well I've. I don't do a lot of this research myself my wife and I'm my daughter but especially my wife my wife has a hamburger found that she just loves burgers. And so I let her do all the investigation for me you already mentioned one of them atomic burger that's a great place they grill to order they have fresh cut Fries. Everything is just the way it ought to be there that system but it looks like a chain but it is in its oh looked totally local operation. I I you like the company burger. On for a street. They also have fresh cut Fries they do the burger straight for order you know you go in there you place your order and then you wait and you wait you wait because they're doing it for you. Which is what I'm looking for I'm not try I don't think it's a good idea to eat in a hurry anyway. So that's that's a good one and then. I have always sought for that steak burger kind of burger those two were kind of normal sized burgers but that you know the thick kind. Like a lake view harbor a lot I think Theres is is really with very consistently good son now Harrison avenue almost into city park. And now particles being attacked that right. Mode all port of call is still great it's just like it they're so busy all the time you have to wait so long sometimes to get a table. That's the only reason I come off on it but debt will always be unless they change it drastically. That will always be one of the great great burgers in the city and still. They go thank you so yeah you are listening to the food show. Last night for dinner because my wife told me in no uncertain terms a couple of a couple of days ago that she did not want to eat. Yesterday evening so don't even call her and just you know go do it on your own so I did. And when it's Friday. I'm always thinking about I don't often get here cassettes to many other restaurants to go to but. I'm always thinking about going and once on on Friday evening and I did. And it was an unusually. Good evening first of all the French Quarter was jammed with people I don't even know what they were therefore it looked like some festival was going on but there wasn't it was just normal people in the quarter. All the streets were jammed lots of music on the streets just terrific. Ago I walked in and once they tell me they have 400 people. In the building that they're serving which is just like an insane number of our people and yet. What I ordered it was a dish that's not even on the menu I ask them to do it is I know they can. Trout Florentine in this case they were using black drum but that's close enough for me. At June grilled. Very simply. And then to sauces one of them. Is a little bare knees sauce over the top of the other is one of you can call this the sauce or not that creamed spinach underneath and once I've always has great creeps. And when it came out it was piping hot just perfectly cooked the sauces were wonderful. Which was no big surprise because I know what and ones can do and I love that style of cooking. And since 1840 they have been making people happy with it. Great here on those Saint Louis street 713 Saint Louis street in the French Quarter and all the world there is only one and ones. Ricky is here Rickie come on in. Great job I you know doing fine thanks hearing from you. Okay I just want to do one comment about amber are a favorite hamburger place and that he has speech caught on. You know that is a good place and whenever I make a top 25 list or whatever they're always on it because. I don't know if that if anybody but me has ever picked up on this but the best hamburgers historically have always come not from restaurants not from. Little hamburger joints but from bars bars have a way of having a really good burgers like. It just talking the swamp room oh I was just told. And also the the one I was just mentioning a couple of minutes ago that the port call that's a bar. Really right and a and they've always had a great burgers so yeah that speech corner really is good it's it's right next toward the cemetery folks. At the end of canal street. What things are brilliant and they accuse via it's the food show. Dude to dude do you DD year IE a month one of the things I'm working on this weekend it's something. But the people ask me about sooner in sooner and sooner although we're getting pretty close and one of them Thanksgiving and Christmas and New Year's Eve. I do a list of all of what I think of the best restaurants to go on any of those holidays have three different list obviously. And I'm in the process of of revising it confining and if there's anything on it that close or any that opened so I can add to it and give you a little more information about it. But this I do know right now first of all. If you are thinking of going to a rest on on any of those days Thanksgiving Christmas Eve Christmas Day New Year's Eve. The time to make reservations is now. Because they book club that has been getting more and more true year after year to year so watch out but I if you go to my website no menu dot com. By now I'm hoping by Monday morning we will have by at least the Thanksgiving list but probably some of the young ones to. So well good luck with that George welcome to the food show. Say something to do that well I thank you had a fire away. Okay well. The first what is why is your email recorder could genuinely. My email is over quote. I have no idea what would cause that I've not had anybody tell me that animal always sending stuff the myself just to check it. And where Tom and Tom that no menu dot com is that where you sending it. Yeah yeah right yeah but here's the court is that now we took it from looking for oh probably sure what it easy. So Ronald used to have Saturday green right and I think we're so sure right now audio out numbered. I'm wondering achievement is that in the second question and you know about this state. Keeps. Q state. Is that what you said. You cube steak yeah. You don't leak cube steak is an inexpensive cut of meat usually it is not defined even what cut of meat it is. But the main thing about it is that it has been pounded out. I YouTube and it's so the point where sometimes falls apart in this little cubes sometimes it doesn't but the main thing it's youth sports for making chili. I think well I don't know. People use it for our country right state. And I'm looking for. And invite. What I'll hit my mother used to make in state. But. Nowadays when it by the history is is that it cheaply at the brick by brick. Membrane in the you know it would be holed out and I read on when the market views. Arco. Yeah I it's it's not again I tell you the move them when the butchers are putting together cube steak they are not looking to do the best Q state that they possibly can. They're just trying to put something out there that's cheap because that's what people who get chewed cubed steak the most interested in that in that it is very inexpensive. And it is not well defined got to meet there is no real cut of meat that's called cube steak gets whatever they've got. So if that were me what do you do you UC gonna do like honey veal or or or who have grill where what. It says chicken fried steak you're trying to do. Know oh okay. I would use. If it were me I would use. Inside round or top round. Not no not I have brown you'll see the eye of round you'll see that who is sitting there right next to it. And you'll say boy this looks good it does look good it is the worst possible meet to use for something like what we're talking about. So but it inside or top round is is where I would go with that. All right all right. Hang on a second we're running an atomic got to take a break will be beckoned with more in just a moment after first please the food show will return on Monday and Lou Lou Lou there where we always aren't thirteenth at the and then next Saturday to in the meantime. Going over to Koran or boys asking for an Italian poor boy it's going to be made with meatballs or Italian sausage in red sauce and mozzarella it's great stuff brands for voice and FM on HD on sky in Ramallah and on yeah WWL radio New Orleans at WWO FM HD one Kenner New Orleans.