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02-17 The Food Show WWL-FM HD-2

Feb 17, 2017|

Tom talks Fried Chicken, Food, Dining, and visits with Chef Anthony Scaniio of Delmonico.

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Automatically Generated Transcript (may not be 100% accurate)

Then. Two in June. And moon. The meantime. From but it bump bump and a Bob Papa this is the crisp and scratchy voice of your local announcer Tom that's more us. And this is the holy this this stops me every day I'm so a custom missing a certain thing that. I don't have the real thing well this is 105 point three WW LF MHD. Two. Complicated line of of type there but. It does describe to us it's a new kind of radio station. And no we aren't ending today let's face yet today is the know the beginning of the second week of this. It is not an experiment it is something that is coming and you will see more and more of it with. With the result that there's a lot more. Interesting stuff on the radio. And I hope that we fit into that a category because. This always was a program that was pretty much unique certainly in this city but also. Around the country I haven't been able find anything. The that's kinda like what we do here where we talk about food in restaurants and cooking and wine and all that. Every day. Four hours. But we do and so that's where where where a perfect. Kind of showed to have on HD radio which you will I think I'll find is really great as soon as you get one. Lets you probably don't have one and I know there's a kind of a catch 22 around that. Spend a lot of time on the program trying to persuade you to get. Receiver. And this so you can pick up. Our our program. But you can't hear MIA in treaties in that direction unless you actually have that done already so it's it's a little strange. But amazingly enough it does seem to be working we have while lots and lots of people. Who have been signing up for this WWL dot com app for example which is a really good way to get into our. Program without having to. Buy a new car you we've we've had people suggest that where you want me to buy new cars are sort of which and you know of course. But in the U you can again into our programming. Pretty easily probably the best. At least if you're sitting at the computer for any length of time and you like having some something in the background. If you were to go to WWL dot com on the web just right on your regular browser nothing unusual about it at all. There are two buttons they are one of them is kind of a bright red. And the other one is kind of a dull. Dark maroon kind of read that's the one we're on it's the right up in the top. What right hand corner you click on it and it will bring you a stream that is just everything that is said or or heard. On our own station all day long and you get to listen to what I'm doing here as we do it. And that doesn't cost you anything at all. And it's great to to be able to be here with that service. Our number is the same as it's always been we have not changed that at all 2606368. And we talk about anything having to do with eating. Or like getting ready for eating drinking all the things that go with drinking and eating. And though we are wide open to anything you've got of in that direction if you've been to a terrific respite lately. Calling you tell me about it and Anna may seem like an obvious thing. And it is I guess but this isn't so obvious I'd really like to hear from you if what that the restaurant you like to go to the most. His one that everybody knows that took a a household name around town. And that's when you go to those respite she orders the most famous dishes of the rest. Or so you think. What actually happens. Whenever I talk to anybody who has a favorite restaurant. They seem to think that they arrest and is known by everybody. But it isn't. And the dishes that they get. Are also viewed as being some that it's sure surely everybody in New Orleans must know about this particular combo well no they don't. And because of that that I that's why askew. To call us and tell us what you have been eating even if it's in a very popular very well known restaurant I guarantee you. Something like 75% of the people who are listening will never have been to that restaurant before and never ordered the dishes that you get. So if that brought you a lot of pleasure. Good for you. But died I'd like to spread it around everybody else so clueless which NTELOS. Where do you love to eat. Why you love to eat out or anything else on your mind to have a host make a little cards here and every every day to. At least get a headstart. On know what we might talk about all of a by the way you can talk about whatever you want no matter what I'm talking about or anybody else. You've got something else Paulus will put Shawn will shift right over to you seamlessly. But today our fried. I'm skis hit it is Friday actually. Our food word of the day I don't see the gourmet food. The the gourmet first caller of the day it's not on hold so I guess he's. He's too busy to call us which is okay we we give from the day off. But our word of the day our food word of the day it's one of those days where. It's not one word it's two words but the reason it's two words is that we think of it as a single concept that is two different concepts. This is so one night and I almost think ought to have its own. Name. And so we wouldn't have to have this conversation and I just wasted your time with. Fried chicken is our food and expression of the day fried chicken and the reason it's on my mind. Is that yesterday. We had to a conversation with the folks that run. The pepper mill a Metairie. I got to talking with that lady and she said that yesterday you heard daily special was in debt in deep fried chicken. And I thought about that night and even though the race they had fried chicken over there but she may get a big noise about it. And what got my attention with and also was set somebody else called me on the air instead all we have that's really good I wish they'd have it more often. So I was in the neighborhood so I went there last night. And I had a fried chicken and the fried chicken genuinely is really good really crispy it was so hot I couldn't handle it I had to just. Practically throw it back on the plate because if we spoke I'd right out of the Fryer which is of course the way it's supposed to be. And it was nice and crunchy on the outside it was not greasy even a little bit it was cease and reasonably well but. If there was anything I would improve I would that would a little more seasoning to it but it's it's not what you could go bland. On the other hand it's not so spicy that you can hardly eat it either. So that was might find for yesterday because I've been to the pepper mill many times in the over the years but have never had that. And know their once and it was terrific but let me tell you what else happened I mean yesterday. We have on received numerous. Telephone calls. From people who tell me that this a restaurant. Called. Oh gosh it's the same name is so as a kind of French bread of not Brooke condos no it's it's it's John Jen do so. To induce and that's the name of the restaurant. It's in Kenner in the old part of Kenner on Williams boulevard between the railroad tracks in the river. And I have headed on my mind to go there. But because everyone who calls me just raves about it and there even people I know pretty well and I know they taste so I know they're not gonna just tell me that. So here is so what happened I you left the radio station. At a but. 530. And I was heading up I took airline highway to get there figured. That would be reasonably good way to go. Compared with other other directions and that was either report choice or maybe they would just rough on traffic but it took me. The better part of an hour to get out to Kenner from downtown. And then once I was there I was turning onto Williams boulevard heading toward the river I was. Mere blocks away from the rest no more than two or three blocks away from the rest. A freight train comes through. Moving very slowly. On the mainline. It would America. Purdue Illinois central railroad sexual partner you're you're on national and how you do on February. And there is too we are moving along just clicking on a long time than just every single dollar you wind up newbie that doesn't see any longer he was here. And I drove off the down along the railroad tracks to do that because I'm used to live right yeah. Analysts and third and fourth grade and I don't remember that only putting we have cracked where. Where they are on today so I I started it doesn't look real real close and parallels and already it's the councils was waiting tells Obama lives in all actually and and I'm ready to recommend toss toss just it's great to have turned around and I could hurt the other way. My child and I got it probably doesn't say he's. And then there a word that I'm the whole I've ever been putting in the trailer and take a semi. There I want snow you practice you normally can verbally going park economic front and making it was the recent loss the way he Scioscia from the restaurant or. Trying to include not yet sure. Glad that's finally gave out there and went to the copper held. I'd been driving around. For the better cars two and a half dollars. For there is some fairly that is keeping any probably blamed. Induces. But I am gonna go to plays great girl looks really sounds good on everything I got a much needed to imagine alone saw her on here has kicked off our first hour for a moment by Greg early. Welcome. To the food should be. And Greg use their common it. Taylor clear and happy new year do you think. Good to monitor you can go below. Now is my witness is not on some tops where your parents say it's literally no time soon be an opponent to a different he said. Bernie I think they ignore. The I don't become great bodily. I'm now you've been because I didn't think we are still on the front I would I would wish. Studio line that literally is that why don't agree about it. Candidate species for you there on the world. Iron Man would and so he publicly. It is pretty good weather and the creeks are better status but it it's a people are primarily due enemies of the refs try to ask politically looks or is he didn't really. They think I've got to tell you that but it has a following. But yeah I'm not a 100% sure that the restaurant itself up. Rate in full time I've never been a real quite figured out when they are there and when they're not there. The bar is solid great bar where the went cocktails when he won a bottle wine they they are strong on both counts so if you. If your ideas to have some. You know like some bar snacks in some good wine Newsom good you know a cocktail perfect journal at all funky place used to be a dress shop a million years ago. I went on everybody seems to remember that nobody remembers. Journal op but only in the quarter up on our home and picked her up from there you go. It divert our usual little. It is it's that it's a little cheap and it is. At that but the but the but the route. To Latin Gloria it is that. But it looked for. And brought true which broke right yeah. A victory able would be great great spot lots. Yeah yeah IL with duds say you're on those on the right track there. Okay we'll. Invite we'll see you very much weight or weight I went to. HD both. Now I don't talking about. Epic Giamatti. All caps did you among all my life tonight go yeah yeah yeah yeah yeah I would marry me she didn't she didn't bring it's like them. No. You know it did it or I could. How to. It was good and it it was it was just like when I remember in I've been there are no a lot of times over the years in. And chef duke was there in. In our presiding over everything the opera singers were pretty good day they let me sing a song with them although I couldn't keep up with the because the it's too loud in there. That. They still do. Yeah will not the end of the world hey listen Gregory I've got to I've got some people thought well. It is that you should not do it. I heard he was cooking that night via I didn't talk to him I was mostly talking to do commend her staff. No problem it's all right. It's the show I'm Tom Fitzmorris and its great to be here with you talking about food investments and stuff. And calling now from Porter and Luke's we're rest on a Metairie road that we have liked a lot as time has gone by. And here's talked with us is Brandi Brandi what you do over there. An error a server that's what we call waiters now or who waitresses. Do you feel put down if you called the waitress. Not really not. It's. Just a fat apps are okay I'm glad we get that lovely. What UA. We haven't does visited over there a lot lately no particular reason you know so many new restaurants opening I gotta go look animal. But. I know pretty much what you guys have and I thought I would ask you. If you have any that may be some new menu items or as some specials for tonight or anything like that usually share with us. I'm sure they'll. We're doing on stuff mush around an apt to be thoughtfully at a lump crabmeat jarrah then it. Ask them let me ask you this one more critical question here. Is there a sauce on top of there's. No socks and a little butter okay well it's all right. Barrett are your run and under the broiler or something. That that they'll be a wonderful smelling fish that yeah. Yeah much people shall. We outfit they went on a practice at each night you think high ground or black and and that's that are with me on top fish at he's right on top. You don't have to go to esplanade together happily. And we're feeling 030. Yeah that's their right. We're doing barbecue Sharon. Yeah heads on enough. Allen had. Good for you Barry Barry and. Barbecue shrimp or never as good without shelves as they are with the shell still in place. He just get a much better sauce out of that is what happened give all that fat inside the shrimp heads it gets out. I. Am but knowing we Blake weird Blake weir wrote a bunch of meat mix here in new ones. He. Yeah GAAP belts and we have our speed and I hate because they according cramp in which people. About. Yahoo! guys and I had that does somewhere else last. Yeah because it's becoming you know it goes around and very popular for awhile and then it seemed to disappear. And only lately and it's. A lot of restaurants are bringing it back again it's just the two things go together so well cred and corn I mean. And that's like especially Friday yup yup perfect no gas. And also do you want to mention that we know our. Minding your problem what happens. Well we have an apple 360 am it's half off cocktails in the year. They'll achieve that perhaps war. You know and cocktail at all came. No you can't. What's what's your house cocktail few you make any cocktails ever Obama. As Aaron I'd. I just thought I'd ask his funeral and a welcome. Old fashioned. Know people really like all I know those my father's favorite trick. The athletes and now that we have a great flight marries. Margarita on the rock. And I mean everybody's different culture and things. Good so you have the the full O line up of cocktails and a lot of different Beers and this is half price did you send. Half price it's happy hour how one how many days a week do you need to. Monday through Friday what time you start. At 3 o'clock CEO Roland on this Allred of that is anybody there yet. Actually half. Now you know then you know. Then you know if that happens you know you have a lot of regular customers if you have you know a lot of people at the bar. Starting this early in the afternoon that's but it's moral and right along you know. LE it will within try to get off work early oh ensure who could blame him right you can't pop pocket. Absolutely. Perfect about this. Yeah well. Would you open what days you guys openly states what we have seven days a week lunch and dinner at. Lunch at our camp Monday through Friday we open title and we flew open Monday through Thursday at 9 o'clock. Fly ball 10 o'clock. And Saturday and Sunday we ads. It's well. And monthly close. Found Saturday ads and an 8 o'clock on Sunday. It sounds like it. You know when we when we first started talking about Porter and Luke a few years ago. The one thing we kept coming back to over and over again and people would call me and made they would say I went over the years and I had. The best fried chicken in my hand and I want to is this still a point of of reference of the appoint of specialty. Is doing. Clean the heck of fried chicken that was her. Eight plans and and that was her what's that. Com is an eight planes that we cut in half we eat home we take that job we probably I'll let him. We've battered Alfred deep problem and it's served when it product Angel have hostile and int stock eight plant. Had they strength and crawfish but a cream thought. It's not enough going on the fish help apple will not a bet they do. Home best gap and he can you know and yet average house Sunday at trains sought additional granting process that you know yeah it's very very guys. And the fried chicken naturalists fried chicken fried chicken you know fourteen says they're quick ride. You know. Not enough real restaurants as opposed to chain restaurants. Get into fried chicken I'm always kind of surprised to see it but. I think it ought to be some we bring back used to be considered a gourmet item you'd see in on the cover of Gourmet Magazine. Right fried chicken. Why not. Everybody loves it. When that yes they do. At that. Point I'd Clancy make it to order because exactly we make its order. Which is not the way you want it. Yeah and you don't get tried if you're in a hurry get something else fried chicken is something you wanna give time to. Oh yeah pac comes right. He had been taught me people for a line shall we do you know a lot of Hak5 and they do what four more minutes that. Yet it will. All this is set Porter and Luke there on Metairie road what's the address again over there. And are or where is that what what is our landmark for this this this is in that shopping center. Aren't so hard. And gay marriage ran. All okay. All right yeah right that did that day and they there's a couple other restaurants in the air and you have the leafs over at the other end back end. Well it ain't that there we go 1517. Matter. So I let me I'd I'd die quick can't remember in my mind names sometimes quite. Fight what with the Britney takes a lot thanks a lot for a spending a few minutes with this and I appreciate true be in the air and I tell everybody who comes in. I said hello I'd share well ahead and thank you see around by this is the food show. That's Porter and Luke on Metairie road there in that shopping center I think believe it or not I think the name of the shopping centers the Metairie Shoppach senator but I am not sure. Anyway they do have pretty good food over there and our program today is sponsored by cafe Geovany. Cafe Geovany. Is the creation of chef duke coolest Cicero a very accomplished local Italian chef. Will tell you all about his Sicilian roots and how they work in to kind of food that he does. And he is quite serious about this evening you can joke around a lot about that because everybody in New Orleans whose Italian usually can. Find their own their lineage going back to Sicily but it's a good thing certainly is when it comes to food. Well anyway he is there a but but he doesn't just stop with that. He comes back with all sorts of really unusual dishes he's planning something. Fairly soon I'll let you know when we're close enough that I can tell you more about it. He's doing a special seafood menu pretty soon doing all of the dishes that get a load this. How many rep how many respiratory skin can even save us. He's going to present all of the dishes for which he has run who won a prize at some point in his career. He has quite a few with those if he can indeed make an entire meal out of the menu will love that stuff. Cafe Geovany is at 117 Decatur street in the French Quarter at 52921. Point 52921. Set is that the number. 2176. I think so. 52921. Said Celtics top them but that doesn't sound right now checkered military. Anyway make a reservation one way or the other cafe Geovany. And Thomas says hello when you go. And we'll be back with more of the food show after first police this. Hello hello it's the food you show. On 105 point three WWL FM HD two a new. Up front here in radio broadcasting it's great to be here we are you talking about food in restaurants just like we have been doing for the last 29 years. The only difference is the same show but you push a different button. To get us on. The best way to do it if you I really don't know what you're doing it all which is the I would claim to be one of those in a lot of other people like to. If you wanna see what it's all about go to WWL. Dot com look at the upper right hand corner. Who sees two buttons one of them is of a brilliant red and the other one is kind of a dark red click on the dark red. And you will get our whole show. It's streaming. On your computer right across your desk there and you can listen to the program just like cute so a regular old radio. We have other ways to handle this. One is to check your car. Especially if you bought the car within the last two or three years. You may well be driving a car that has HD. Radio was units that already have go I mean all you have to do is. Find out which button to push you push it and you met him save it is a preset that we won't have to go through that again won't take long in any case. And then you can listen to this in your car easy enough. Or get the WWL. App. Which has also use its streams the audio of our program you can stick it in your pocket go for a walk and listen to it the whole time. Or you can bring it with you you know on a voter summit immediately it goes anywhere you can plug it into your dashboard if you're. Car is a little older than that so there it is we are ready for you and we are doing this because it has improved. What you hear of by each a tremendous amount. It's not just getting rid of the static which has been driving side of our minds for the last 2030 years it's the nature of AM radio to have static but with that doesn't mean it's good. And also. If you live at some distance away from town like I do I live in a bead of springs I cannot pick up the old station I never could. Not at night especially couldn't hear it in the daytime either. No no problem you go to 105 point three FM. And then click on HD one. And you are there. And hope you do. It's the food show 260. 6368. Call right now we're ware as always were open to anything you wanna talk about it. That runs the gamut from a hot dog. All the way up to I'm pumped in the somebody in the hall about twenty minutes ago and she said is it true that you have a hard time finding a chef debris on the anymore. And I said it is true. If you place a special order a respite they'll still do it for but to just walk in and get it with the volatility. All the different sauces that go in there in the puff pastry on the outside you did it in case you've never had. One of these this a shot debris on this also love beef Wellington the kind of the same idea of both are made with a a whole or in a very large part of a filet. Or tenderloin of beef that's where the flaming and cuts from. And then it's coated with various kinds of stuff things and sauces and then wrapped up with the pastry if it's. Beef Wellington and then put it in the oven. And it's it's pretty good. But we don't see it hardly anywhere anymore and to tell you the truth I think good riddance it was one of those things. That a lot of people were going to restaurants and having and it came across as fancy but it would never was all that great addition to me if you ask. If you love that call me and tell me so if you love something else called me tell me about that. If you're looking for something the love call me for sure I've got a bunch of them I have a lot of restaurants that you love. I have recipes for you I have all kinds of things. So we'll give us a call. 2606368. I was a minute ago wondering if I was giving the right phone number four cafe Geovany. This is what I get for doing everything off the top of my head. Instead of Reading it from a a resource. It's up 5292154. I hit it wrong by two digits but that's enough. 5292154. For reservation at cafe Geovany. I have a list of every restaurant in town would might ratings of all the ones that have been too which is about 700. Online you just go to no menu dot com you click on restaurants and dentists. A menu that runs right through the middle of the the opening splash page. And phone numbers and and ratings and everything else you've won annoyed. That's the reason I tell you that is that's that's where I got this number I just gave you just went to my own thing in and there are ones. It's weather's not looking so good we have a you know pretty good chance of heavy showers this afternoon although they may have passed over the going down to you know sixties tonight. Tomorrow seven before it's still staying warm is it 77 the day after that 78 the day after that. Now to tell you the truth I like Mardi Gras to be a little warmer than it's been in recent years so the to complain about there. Our. Our food expression of the day is fried chicken. What's your fried chicken. Where is the fried chicken that makes all the other fried chicken's. Look upon you with dread. Which is the one that that do you think really gets it if if it's a fried chicken from a long time ago. Like whenever we bring this subject up which I do but no two or three times a year it is inevitable. That somebody. We'll call up. And remind us all of of love for fried chicken joint called Jim's. Was it Jim news. When this is Jim's fried chicken it was on Earhart boulevard in Carrollton avenue. I think it had one other location to sunset and then it towards the end of its life it was in. In Kenner it was near the airport that was less time every Jim's fried chicken. Anyway what's your favorite what is it even if you are accounting for fried chicken's. From a long time ago. Tell Melissa about that. How were arrest under the day and we will be hearing from them next hour is del Monaco del Monaco. Is some pretty close to lease circles. Few blocks away from there too old restaurant goes back to 1895. Emerald took it over in nineteen name. And then now reopened it is don't Monaco trying to keep certain aspects of the place alive but that never really took COLT he it's it's an emerald restaurant but it's. A little more conservative. A little more or traditional kind of food that they have over there I love the place I it's got a great feeling to it very comfortable. It has big open windows looking out onto the neutral ground with a street cars a passing all the time. Of the menu includes. Pretty straightforward. Locals specialties to some. Kind of far out things once in oil great wine list great service staff. Tell Monica will be talking to them next hour. On our program. We and he with the food show we've always had this problem. We have lots of listeners. Who we don't have enough callers. So if there's anything on your mind at all. Bring it up to me because other people what will really be happy you did they do they like to hear. Other ideas but they you know sometimes you don't know which are yours and which are somebody else's so up close. The number is 20606368. Call right now you'll get right in our show today is sponsored. By. Cafe it's beside. I wrote a review them just yesterday. Fresh on my mind Kathy spew so. Has set a pretty interesting history I'm not gonna go deeply into it. When one of these days we'll get. The chef over here to have to tell us about that piece of very very interesting guy anyway. Anyway the cafe speeds up was an old old restaurant was kind of a neighborhood joint in the French market area. That's what I remember anyway before it doctor. Doctor what was his name. So Malia and I'm drawing a blank on his name but he a Larry hill that was it Larry hill. He was and still is as far as I know a doctor. But he was a very tasteful guy new cuisine new how to do all this stuff took over this old space in the French market area. And reopened it as a very. Advanced. Very trendy and very much imitated restaurant. That was the first place in town to do grilled fish grilled over charcoal or wood or anything like that no one had been doing that in the modern age of course back in the 1718 hundreds they were by. Not since that. And it ran for a long time but maybe fifteen years it closed for a while I can't remember why. It reopened. Closed again. And do it opened and closed at least three different times. This when this opening. Happened back in October. And I was very happy about it because the chef who is there and he is now designated as one of the owners to. He was there for quite a while and developed his own style and that they they have quite a bit of that. Pretty good sized menu which some kind of creole French. Or contemporary creole. Bill like and I know that very good. Brunch is dinner every night it's a calf face beset SB IN SA get a reservation. The best place to sit in my opinion. Is this little area right in front of the bar it's it's a very comfortable. Zone when the lighting is perfect. You can speak to the person you're on a date with. And be heard. And you know that's getting to be a kind of a rarity to have that accommodation. Cafe speeds up. Stunt 1011 Decatur street that's so right across the street from the French market at the corner moralist close of the corner of saint Philip. Let's see who's calling you so we are in the blue phone it is Dorothy Dorothy welcome to the food show. I. Our bracket. Who's fried chicken. Scratch it in a lieutenant. Paula no wonder I did I know that I haven't been the Mason in well but couple out. Yeah for sure. What. But mayhem or. Got it. It's gosh his GUS apology you ask right as tragic you start that may well overall pretty shabby queries Neeson. It's about 45 minutes from downtown. Toward actual okay. That's like that issue. What. 08. But well it might. I used to hesitate about putting something like that on the air because who would have been listening. Who was from around there but the truth is there's a very good chance that somebody from Mason is listening to us right now you and me. Could do it very easily. I should add a look at a lot of national prep so. There you see there are good well I remember oh yeah and also on. Two HD ones. HP two no HD two. NIC HD and want. Well I'm not perfect. I don't. Yeah HD to thank you for telling me that. I. Thanks a lot for calling. So yeah oh with a by the way with a name like Dorothy deuce anybody make lots and lots of gone to Lou good movie. Connections within. Or you hear this all the talent at every. Yeah well I bet they're beautiful. Well are calling a. C a by it's the food showed this is Tom that's more that's our program today is sponsored by Acropolis cuisine. Every day in my newsletter that publish what I called the edible dictionary. These are definitions of words that might enter your consciousness if you read and you soup or read cookbooks. And I just pick and a different word every day and the one that I chose today who was on spy not cool be tough. Spun a coping time. Is a classic Greek dish it's made with spit out with spinach. And with puff pastry ashore Filo pastry probably more likely. And dust and other kinds of ingredients now and then saw chopped up it's pretty interesting we seasons it's not spicy but it's it's got a kick to it. And this makes a wonderful appetizer and also makes a terrific side issue you have some lamb chops or. Lamb or beef kabob sort shrimp come Bob's or whatever you like in the cup Bob family. They have it there no problem. And they also do more than their share of you know kind of more complex Greek food the one that comes to my mind immediately is most dot com this is a casserole made with egg plant. And some tomatoes and lot of seasonings and garlic in olive oil and stuff and it is a lighter dish then I'm making it sound it's practically floats if you get the individual portion. Which is easy enough to. They also have Italian food and they even have a fairly good amount of just good all New Orleans neighborhood food because they know. Certain people who go there. Might might not might not like Greek food which means that they've never tasted it. And the rest of the people can enjoy the Greek food while they eat the spaghetti. It's. The name of the restaurant. Is. Acropolis cuisine there are on veterans highway right the rate at Cleary. A big parking lot around back of the restaurant usually you can park right in front too it's easy to get to and they would be. Just really happy to see you over there and have a nice dinner but three of four courses for about 25 bucks which is hard to beat. Acropolis cuisine we will return would more of the food show after first polices. Did eighteen bathing getting to kingpin in pink hello it's the food show coming to you on. I had so accustomed to saying things like three WL I'm not gonna say it 105 point three FM this is WWL. FM HD 20. So don't don't get us mixed up with anything else it's who's unique. And we look to hear from you. About anything you have eaten lately or something you like to eat if you have. A dish in mind that you haven't had done properly for you in a long time called me in and ask me about it. I'm might know exactly where they're still preparing that fish and might I might not too and if I don't. We'll put it out to the crowd and almost always we will come up with a an answer. And a 'cause we are a bunch of forties over here and we think about it all the time. I know I speak for myself what I don't know my problem rests our callers but they sure seem to like analog. And that we'd love to hear from you about that or anything else you can call us at 2606368. You can send us an email message. To Tom at no menu dot com if you send me an email don't be in a hurry to get my response because I can't do it until the show is over. And sometime to Kenny into it then but I'll give it to you you know if it's something you don't need urgently please feel free. Send me an email again to Tom at no menu and OME and you. And I would get it and and I'll be happy to figure out what it is is you were trying to figure out. 2606368. It's our telephone numbers we would love to hear from you but that. If you have not puzzled your way through the HD two thing yet. You gonna be very happy. That you did. But today I got an email from a guy. Who told me that he was never gonna listen to the show again because of this move and he says it's. It's no big deal and we know why do why did we do it with the outcome you know getting in touch with him or. That sort of thing. And I brought him back and makes it you know it's interesting to me that we. A very often times we'll talk about dinners that you can buy in restaurants around town. That might be. 304050 dollars sometimes much more than that people call me up and they say they went to commander's palace or. Restaurant August I know you're spending you know pretty pretty good bucks for that get your money's worth there's no doubt about it. So and then I tell you do to get a an HD radio. Which you can do for a by. 405060. Bucks if you wanna get a fancy you can spend a lot more than that but you get a good win by at that price. And as if a meal. Somehow has more value than a radio that you will probably have for the rest of your life so. Do you know when's the last time you bought a radio anyway you've got budget unused budget for radios. Then you need one. So you can listen to our program. Very very easily although you can also do that for no nothing at all just a turn your computer on. And go to WWL dot com. End. Click on the HD. HD two button and it will take you right into the middle everything going on here including these very words that I'm saying as I do. 260636. Aliases food if you wanna call us on the and we would love to have you here. But it Pope would do we need a break probably can't just look at the clock. Don't weep. When they go. Are they we do okay what people with. Where where I can I can't see you actually it's so if I'll tell you why in a minute we'll be back with more of the food showing just a moment after first please this. Heaven those. Holy anything goes to 60. 6368. It's the food show. Our program today is sponsored by a Nazi one of our friendship maple street cafe the maple street cafe. His a small but very pleasant. Restaurant. And it's it's very nicely decorated it's an old house. In which state took the front Roma and a porch I think this is what this world looks like anyway and then down onto the sidewalk level. And they sort of you know I did all that they put some nice looking chandeliers at their very comfortable tables. And them making it sound like it's an expensive restaurant but it isn't it really listen to most of the entrees. Are you just in the teens I think they may even have a couple of countries there that are in the single digits. And they buy good quality everything. They have a tiny kitchen. And as you you walk around the restaurant Wallace if you can walk past the kitchen and get him get a look inside their kitchen you'll see just how tiny it is. The reason I tell you that is that I've noticed that it is common for really really. Great restaurants to have small kitchens and I think I know the reason why. It's that if you have a small kitchen. You can't cook anything ahead of time and just put it out casino have any room to put it. If you have to cook everything to order you'll do a much better job of it than if you can do it all in advance and that's it's a no brainer but that's what's going on there. They also buy good ingredients as I say and oh quite a variety of a food everything. From Italian food to you a couple of touches a Middle Eastern food over there is two guys are from. From Jordan after all they know it. Two nice guys. TJ. And and I'm Jameel. And nice people. It's the maple street cafe 7623 maple street but midway between Broadway and Carrollton and they are open seven days a week lunch and dinner. At the maple street cafe. Too cute cute cute cute cube and where is everybody today it would leave this is so we're second slowest pace so far since we moved over here. We've been for a pretty busy you know weekend morning. First week in a Mardi Gras that's on everybody's getting ready to go incorporating. Our restaurant of the day is del Monaco will actually interview. I think we're getting the shaft. In next hour. Find out what he's got going on our ingredient of the day is corn flour corn flour is a really interesting ingredient. There are the old time catfish. Friar is like I'm thinking of the one that used to be on them mistletoe street just off Earhart boulevard barrows which was a terrific place to give catfish. He told me once that he coaches. His they're they're gone now so they coach said I should say there. Catfish. With what he called agreement meal and they said one is Korean meal have never heard that he says it's a combination of corn flour and cornmeal. And I tried doing. Catfish and other fried seafood at home using that combination and I'll be darned if it doesn't work really really well. So anyway that's our ingredient of the day corn flour. If you were looking for it. You know that I know you knowing you you've probably bought it already before but that stuff that's on the shelf that veterans makes. Cold fish fry FR I fish fry. That's 100%. Cornmeal. I'm sorry corn flour. So today in just mix that with cornmeal and you got it and of course your seasons and everything. That's our ingredient of the day are extinct rest of the day. I was at a place called. Wolf it's was Tom Wolfe who would just come out of working with Emeril for a while. And he opened his own restaurant out at West End. And then the he left and he had a series of restaurants some of which were really cracker Jack major restaurants. But he had a heels sickness for a while he was out of action for a while now and Katrina was there which messed up this restaurant he was he was doing the old Marty's place. But now he is over at the over at the royal Orleans hotel he C executive chef over their congratulations to him but we remember his very first restaurant who was called. Wolf since he used to call us and his father used to call us two to help get them off the ground he he had all the talent he needed though and that's that's that's our extinct restroom to the day when we say an extinct restaurant. What we mean news it's a restaurant that we used to love. And the only reason we don't love it anymore is set it has stopped being there. But we remember them fondly units of the extinct restaurant idea. We are coming up to the news. I'm very proud to say that I managed to talk the management. In two. Letting us have. The the real CBS radio news at the top of the hour let's the only station in town that has. News at the top of the hour anymore. So why that's coming up next over most of these same frequencies it is WWL HD two can our New Orleans at 105 point three FM. 105 point three FM WWL. FM HD two. And the news is next from CBS the Columbia are broadcasting system. Bump bump bump bump bump bump up 105 point three FM. HD two. Welcome back to the food show. Here on that frequency. And getting to you a whole bunch other ways to. He can do it online you can do it would an app. You can use your mobile. Fallen we have a mobile WWL. Mobile. And you go over there. And it is to button pushes away from hearing our show. In that small little love. Falling unit you have and you can go on for a run or. Or you can go ride your bicycle or do whatever. Suits you or can clean up the house. And all the while listen to our program which you know we are enhancing day by day it's really great to be over here. On this cutting edge technology. And it's been a lot of fun so far we're in day is weak number two of this tonight I think if it's really serious promise we can people do all kinds of stuff here. We would love to hear from you though that's always the case or numbers 2606368. And if you call right now you know right at the beginning of the show. You get right in like O'Neal just did congratulations. O'Neal you clearly have well worked out all the all the U of issues of getting on the radio here so a true. So you know yo always there you are talking so it must've happened. 00. Well that's one way to do it yeah. Our. That's true you're absolutely right I did not send you a radio. What you were talking about doing a lot. Which were talked about before called. What I was talking about before you called me. I don't know we we had a whole bunch of things that came we did fried chicken we were talking about. While on Tom also wrote very first restaurant out in buck town. None buck and it was in the ma by the marina is where it was. Are extinct issue of the day is stake Friday's. Note to those anymore anywhere anymore. Steak fry the meat. No. There are locked up. All he would Charlie steakhouse isn't too. Oh yeah. It steak or Chileans she ought. Oh you victory club tree grew older. And now I remember that. In back in the old days. I was young had sent to a that's kind of an ironic thing time. The good in the good old days that's when you're younger. You know. While I'm Erica well that's that works for me dealer bites of food show and Tom Fitzmorris. I we sent the book a couple of days ago I get a lot of cook books over here we give them away at the end of the year we at our each club dinners. I collect all of the cookbooks. That came my way during the year. And we give them away in a contest. But the good Wednesday the the ones that are not very good I don't consider it put him out there we give them wages Brandon. But we around run the holiday season. We have a variety ways that we do this but anyway this this little book. Came in the mail you'll notice have you seen a cookbook besides. It's. It's no small little tiny book you could stick it in your your shirt pocket yeah I just did it look just. Anyhow the name of the book is recipes every college students should know. And I have been flipping through the toothpicks for. You think it's too thick for this. College students post and I guess that's quite well I think they what they are assuming here's a college students don't know much of anything like you know why it's in that squat. Speaker is a they have drawings of the tools that you use in your kitchen. So you look what all of little diagrams and nine hear this hear this one is say a blender. You don't have demo boy there you go you certainly know you have a blender right a variety of different statue was for flipping things. Well you know what is this called it's called hey it's. Blue moon that I thinks he will we look at this boot or is it's bone in my piece Bowen. No spoon it's a spoon. A roll out in quite a spoon they have a drawing of a sport may have. The fact they have three of them one of them is just a regular spoon one of them is a regular spoon with its open slits at the bottom of the people Sparta. And then another one this kind of rounded dislike a ladle really. So okay so we'll move past there yesterday we would interest in the way. That the author of this book. Said that you should make coffee in the EU was. The most devastatingly awful recipe for coffee I've ever seen but. I have to say that I like coffee at a much stronger than the average person so let's let's find something else in here. You know this will be a great little book do it to buy for anybody you know who's going back to school I mean just just for par and cook and just needs our camera basic you know. Plus recipes I mean but the but the cool at that age I mean there's some people who like to cook when they're younger but not many I'd remember my daughter now. When she was in college and in she was in a dormitory basically at restaurants have free damn meal you know every single one. So anyway here is. Here's a of chosen name a recipe here. Bacon and guacamole. Wrap. But a and that big a recipe. Makes one. Of these it's so I'll wrap avocado incredibly healthy bacon not so healthy all the coddling bacon together. Incredibly delicious face so here's how you make half a couple walk a bully. And tell you how to make them. You know we can't buy finished brought guacamole except from harassment. In store as you just never see. One tortilla one half cup of walk a Moly one tortilla. Three slices of pepper Jack cheese. Three slices of cooked bacon. And what you do is you spread the guacamole in the tortilla you earlier the cheeses. When the cheese on top of the guacamole and then you put the bacon on top of that. And then you fold the top and bottom of the tortilla toward the middle and then you roll the tortilla from left to right to close. Wrapped in plastic wrap until already that he. Tipped. Pick your lunch with a reusable. Frozen ice pack to keep your drink cold in your sand which fresh. He now well. We have learned something this day. 260. 6368. Calling us over here is Bob Bob welcome to the food show. Thank you did they get him on the Polk dot phone. No its day it says the pinstripes. Kind of like Yankee. I don't know stripe yeah oh well no we've got that when you know we also have one over here from the old. But that that girls basketball team that the probe women's basketball team that used to be here called the pride to. You we have fallen with the with pride to motif all over it get there next I don't think you will I think that's collector's item. But I'm I'm keep in this when no other site. Yeah. That brought to see if you worry that we your listeners can recommend a debtors by on the on the coast. Near Biloxi. We have a familiar with America colonial and but. My country or maybe something else. I'm very frequently told about the way you have to be in Biloxi. Okay oh my oh my main experience on the Gulf Coast tonight and its its woeful and I I just don't cover it because I can't get their often enough. But Ian based Saint Louis there are a number of really good places to which the bill one night like most is the sycamore. To very unusual old building. And but the chef and his staff are restaurant pro is going back a long way. And not I think they put out great food there it's a neat looking place right in the middle of the old talent. So love that that comes to mind that's a ways from Bob. In Biloxi. I I constantly. Am hearing a but. The steak house that's in the upper level of that IP casino. It's a very tall building. That's off the coast it's in a little bit. I don't know galactic and everyone who's ever called me about that has told me that it's really fabulous that the regular rest run is not so good but the steak house is seriously it. You know I think I've eaten there and I let me ask you we stayed there one night with the local group. Who could lead in that steak house I'm pretty sure that's well. Yeah when you don't know but my wife has a weakness for at the the one in the oh what's that big win the associated with a Las Vegas obviously nor. What's that now that the that the big. Ball revise Xia. Yeah this that this steakhouse in their that is a gorgeous restrooms and it didn't start out as a steakhouse its stock. Started out as a very serious gourmet house and they just weren't enough gourmets around their guest. But that's sub that that when we whenever we head out that we we usually wind up going there and right we will leave happy. Now. What thank you thanks for calling. It the food show. And here is but he wouldn't I just do here I hit I hit the wrong buttons when it and over here is street car. Earl bing bing bing bing. Is that. Happy new year happy Mardi Gras yes all lose our good stuff. The call and he is going to Biloxi yeah. All get a good cup of coffee. With it right I think you're right. Yeah that's the honest to god truth. I'm. Right. On time stay in school today resume matters you know launch I do. What we plan and what. You know no doubt that the bill. She next picture is she disappeared. Perfectly perfectly matched up. That's where goods that was pretty if we can well we should. But and we. Can I can erupt you look with a quick little story. The when they worked redecorating. Commander's palace originally when the Brendan had just taken over and they were starting to turn it into their flagship restaurant. They had a guy working for them. It is it he's a story unto himself let me just let it go by telling you that his favorite cocktail was op. New grown knees and he drank a picture of them every day. And he will but he's the guy who did the design of that and a and a bunch of other restaurants around town very talented man. And he had it painted that color. And all of the the Brendan kids on the way home from school. You know walked in front of the place and exit home icon some crazy man that's this particular parents' restaurant and painted it this insane and color. But. I was a walk on the street law. So Bob Agassi and it was like where the hell did that come. It was copilot saw all my guys. Grind it out now up. But that paint it well to tell what it. The quail it was wonderful yeah. And she might get out my girlfriend at the church or roach he. And that was that was wonderful that we hear you know or it will launch that certainly everybody's eating these days is exactly. But the terror group. They tell you that they do use turtle but only one searcher. That's right. They are that they're open abided at least you know if you gonna do that tell me. I'm cool with that if it fits taste good it is good in that tastes real good at least I think it does. It was a little bit too much bite doesn't go well Williams the spicy Romney put them that anyway. They said the other third is CEO and the other night at the last was alligator. How will that I've seen that what happened before to. Yeah but the best part was fun though some might have worked there. And I told him I was surprised me five insert oh fantastic. Yeah. That would be achieved at the bread which is very do you chocolate she is back. All I eight when when they yell when they take it off the menu they immediately started getting calls from people saying hey can't do this to us he got to bring it back. You know the upon trial mode. Couple. Walks and that was just real. Really good. But we had a great shot at a good enough and nice. Re trying to go away and it. In and was it was it was wonderful we have we don't get to commanders you know it now. Mean it's it's certainly. Great restaurant. I. A little over a week ago I was that and ones having dinner where after my my the two marys. I'm told me that they would would not be available for my company that night. And so I went and once by myself. Which is something I actually kind of like doing. And I buy brought in his reading material your book. With which I which I am found was very interesting this Feller. Has a to you I don't know if I've ever heard your name except that it's except on the cover of the book. It's a book about the street cars of New Orleans from 1965. I think 1964. I was close. To present so that takes in. The old canal street cars which were yanked off of the line at that time than the new ones that came back on 2030 years no longer than that. Forty years. Two to come back again. Yeah off if he isn't that strange. And a well I mean I was very very interesting book and I a special like. There was a chapter in the air about on trackerless trolleys. Which where those big old electric buses which we should've kept I mean there was no reason in the world they got really well the reason was General Motors game and sent a blindness. Exactly yeah yeah. Yeah I did I you live on magazine street say Easter rot goes every day. Yeah I did two with a two lane bus was the one I was on on my way to jazz would every. Once it's my neighbor across the street to drive the bus. That dropped the outside audobin pocket you going into that. That'll you know very flawed it was like fifty mile an album Tommy do of. Well those it did. People are probably wondering why am talking about bosses saw a nail. But it's something that I have up with a passion for believing not. And who put windows guys put the dip pedal down those those buses moved out they have a lot of pick up. Oh yes. Exactly and quite well yeah a low blow things well that doesn't like it shouldn't publish our power in the local publisher. Hello in the name of the strict laws and all. 1964. The president all of that trouble in the Olmert June 2008. Whether you go and tell me your name. Earl Hampton. It's very interesting if you have a if you have an interest in the old street cars and the new street course to. But thank you might play it by it's the food show. We'd love to talk with you but where you've been needing more you thinking of these. And what before the the day is over I'm expecting to hear from. Or buddies over at. The I don't Monaco were gonna can be an update on what's happening over there. Should be hearing from them minnow in a while and then they better hurry up because we're running out of time and also a chef Andre is calling us it isn't it. What sort of break would you like shall lie 21 in my free freewheeling neck on jobs here our program today is sponsored by Mickey moto. Mickey motel. He's a sushi bar. I'm not going to tell you where I think it fits in the pecking order of sushi bar say it is one of the best. And that the reason it is is not just that their sushi is good I mean that's almost a given these days you if you're going to a place that does. Sushi that's a little too warm or a little too cold or is no other problems that you sometimes running too although you know. I'm I only know one sushi bar I've ever been to in my entire life. That was actually not good. Well Mickey moto certainly doesn't fit that description that they have recovered. From the sushi bar. Through their hot kitchen where they do these wonderful appetizers that capsule in unusual and so good. I've oftentimes make the main part of my meal out of their appetizers section hot appetizers and mix and match. With with the sushi so you have a little cold thing and then you have a warm thing and human other coping many of a spicy thing. Contrast to what great taste is all about and they certainly have that figured out. And they have in addition to all that regular kind of service they deliver throughout the city. And they have a drive through because the building there in used to be a savings and loan and they had to strive through was a deposit gizmo. And they said what the heck we can put sushi in there and sell it in speed people up if they wanted to if there in a hurry so he can do that. And they do private parties to how how about having year old and sushi chef at the knicks a business meeting your putting together a recording interest in the which show whose creative and who isn't. All of this is that Mickey moto they are on Carrollton avenue couple blocks lakeside. Of your hard apple for they are open seven days a week for luncheon for dinner at Mickey moto. Too cute cute cute cute cute cute shall we take a break a Rooney. Or not okay 260. 636. 260636. Days are numbered call us and then we'd love to talk with the human will be back with more of it in a moment after first please. We do that in tune to somewhere this music. Near 40 it's the food show. 260. 6368. Same phone that we've had forever. Over here the only thing that's changed is salute the button you push to bring it all alive when you radio. Or on your computer or on your. Cordless phone you're your Smartphone. And the of many ways. To listen to our program. And hear how much better its own news. When you get all that AM static kind of the air and how easily you can hear it. When you're on like the other side of the lake forum on the Gulf Coast stores all the other places where it was hard to the listened to last for a long long time. Now we're solving it and it's solved in fact and here we are with HD. 105 point three HD that's ultimately where we are and who we. Do we have four chef Andre and he's coming. Not yet okay. 2606368. We would love to talk the about anything abut the eating that you have done if you've been to harassment that was good. Sure with this would you you know I talked to a fair number of people who say. I'm telling you about my favorite restaurant because she's gonna pack the place in the we won't be able to go there anymore. Never really happens I wish I could I wish I swung that much stroke. But that was a poorly put together metaphor ha but it wasn't even a metaphor it's getting worse by the moment. Any help. We we are we'd love to have you back on our program here and to talk about what you've been cooking and what should the drinking. And the restaurants you've been to. My most recent press and it was last night went to the pepper mill they were running a special I I knew this because I was talking to him about something else yesterday. Special menu. With the with fried chicken and enough they do it every week but it was worth the I would say worth going back to. Texas who's my wife gets in the town she loves fried chicken so we'll go over there and and get some of that warn you if you ever go there and order that. Be careful picking it up by the the plate it is too hot to handle it just came out of the the friars so of course that's what you want. For something like that pushed through in a minute here what are we take a look at our or food almanac for the day of that. Right over here. Except of course for the moment that I mean it and then I can't find where the mikes Kaufman. Where the most his Mo is here it is right over here. The via food almanac of the day. But this is something that we do. I'll publish a newsletter every day it's free. If you wanna get on that you go to no menu dot com and click on home and you'll see how to how to put this together. But. Today. Is. Have a couple good recipes in here but anyway today's national cafe Ole a day. Cafe only. UN I know what it is it's that stuff that they sell. Over at the morning call and at the cafe du monde that's cafe Ole. Chair Greek coffee they've Pruitt really really dark. Half of half of its. Coffee half of it is hot milk. It's wonderful. It doesn't even have a lot of caffeine you know its its conduct you'll have to drink like three or four cups of that stuff. They would if you get it from one of the old time. To. Coffee houses to capping demonic senator. Because. Chip greed doesn't have any caffeine and it and the part of it that's coffee it's a very dark roast coffee in the roast to lead the darker the roast the less. Caffeine there is. So I drink it all the time it's my favorite I make it at home might say I make it as well as they do in the coffee house is but. Back away from what I would love to see. Is it that the the it is the restaurants. And the coffee houses even that have cafe Ole. Would do it either like we do here in New Orleans or they would have one version that stat pale. Barely tan color. Kept feel lay that they they seem to like in other parts of the country but we know better. They should. They should they should have both you have a New Orleans. Cafe Ole and everywhere else in the world cafe. I'd love to see that because I like it you know it's just had some the other day over at this when John dashes new places call Willis Jeanne it's in the warehouse district I'm sorry that's not true it's in the U central business district. And my wife and I went over there for supper. And ordered it and I'm telling you it was it was so light. It is too there was hardly any coffee aspect to it at all but it came in a big big cop lots of milk. Very little coffee. Fan you OK there are people like OK fine let's have. Though the New Orleans version. And have it designated as such so when you have that you know you're you're getting the real thing. Our program today is sponsored by pro rents for voice. It on an iron off I've ever had a cup of coffee over the wonder what their coffee is like next time I go on and remember that. Cafe the transport boys they've been around since 1975. That's when they opened shop. By the guy who wanted who would just coincidentally this guy went to high school with. He told me that what he was after was the kind of roast before boy that he grew up with when he was a kid. And his uncle took about you know into the bar and it was a year old lady behind the bar who would cook all the roast beef poor boys every day and it was fabulous really great stuff. They knew exactly what he was talking about I had the exact same experience including the uncle and all The Who stuff. And he they really did he he created a formula for doing roast beef for his poor boys that was very similar to that used by. The old time bars that could become famous for. And they still do and they still make everything in house they get the rose they get the beef. They rose to themselves they make the gravy under the tripping and everything else that comes with a and then they they fried seafood to order if that's in fault somehow and it quite a large menu to lots to choose from. It's Koran for voice. Two locations one of them is on veterans highway near Cleary. And the other is in Metairie sorry in Gretna and it's not Tikrit now where did that come from in a Kenner. There are on west esplanade just off. Just off Williams boulevard about three blocks. And they both would carry that same promise that they are cooking and all for you and they do. Branch or voice. 260. 6368. Call that number and then you will be talking to me and I will be listening. And our program. Is sponsored by Messina is runway grill. Messina as. Is an interesting family. My entire. History of any kind of contact with them has been a 100% good the first time I ever. Ate there they had a restaurant owed it. On the corner of Williams boulevard and the veterans highway long time ago 1960s. I'm talking about. And I was in there once with the buddy of mine he he his dad had. Building supply company and he and I were working him on the truck and no unloading and loading as a summer day you know we need something to do. And his dad. And of loved it ever since every restaurant they've ever done. Over the years. Well they of Kate have added a new one and it's really a charmer. It's at the Lakefront airport. In that marvelous old. Art Deco building it's it's an astonishing placed just to look around and see the design work it was fantastic without being too grandiose. And they have on now. What amounts to three different food operations out there they have the runway grill. What they're referring to there is that the the planes and and the helicopters and even blimps these days with that this is blimps in the air off every time you look out there. They they're that's where the they come and they go and in the meantime you can go in there and get. A great breakfast you you want pancakes and bacon they've got it you wanna get some. Kind of Sunday brunch kind of fairly. Poached eggs with pollen days and crabmeat and all that they have that tool and everything in between at lunchtime. Same story it's New Orleans neighborhood cooking different specials every day all fresh good product. And that's a very easy to take prices. And finally they have the the walnut room which has been a catering facility for a long long time I didn't have been to several weddings in there over the years. And all this is run by the Messina family which has done many other such. Projects over the years and it's it's great for the to see this all done. Kind of on its own stick. It's the runway grill at the Lakefront airport. Are open every day except on Mondays for breakfast and lunch. 26063682606368. I had two people who we were supposed talked to in this sour and neither one of them shown up Bowman with the dealers. Well these these these things happen through 60636. Call right now you'll get Reagan we would really love to talk with you about what Tom anything. At all. You have eaten anything in your entire life. You remember something you need a long time ago that is so good that you still thinking about it now and wishing it would come back. I have good news for you maybe. It might have come back. So call me and asked about it and if I know where it might be hotel we. And if I don't know where it might be but somebody calls us up and says wait are you know where that is in nine know who makes that. Then we can reconnect do you and then you'll. Eat some some more grateful. That's the whole idea this program. Is to bring to your attention. Restaurants and supermarkets. And just by the any culinary resource you can think of that is producing better food. Then we have ever had before and that does happen every day these the cuisine of New Orleans. I believe. We have the best food in America. So it's I really think so. And so that's what we talk about here and and I know you have some ideas in your mind about that Cheryl more June. We don't keep them to yourself. Especially not convinced this I've never figured out. Why would anybody would have good recipe for something refuse to give it to somebody else. I don't know. Every now and then we run into that. So share your recipes. And if you have someone. In your family. Who is on a really good chef. Or you don't even have to be a chef cook a really good cook I you my mother was a really good. And I'm glad that to before she passed away. This year nice set down and we worked out a whole bunch of her dishes that we're just. Classics. And I got all the right amounts for everything cassettes what you usually don't get he had an old time cook. They just grabbed and they throw things into the pot they don't know how much of anything is in there are nor do they know. How. What the heat should be or how long you could look at it they know they can do it they can do it well just from memory and for muscle memory to. You and I we don't have that skill so we have to get this stuff down on paper. So it can be preserved. For other people don't you want your grandchildren too. Enjoy the same played a red beans and rice that you Joseph enjoyed when you grow enough. Do that sometime soon you mean the the older people in fall to tell you this. Their eyes will light up in this smile will go across their face as soon as you suggest that because. That's a focus time on them and they will show off with all the good food that they are capable of doing so. Don't don't let that escape from 260. 636. Army right now we'd love to talk with you but anything. And the thing about food that's our program. If you don't know how to get to our station. I mean I know the problem I mean it's here we are we have moved from our home of 29 years. Two on new frequencies that I don't even fully understand. And and thinking that everybody can find it really fast I know better than to tell you that but there are bunch of ways that you confine our show. Very easy. Are you trying to tell me to take a break book extra quick limit our it will come back but more in just a moment after first please that's. Team that he did dean dean dean dean floats the food show. On of 105 point three WWL FM HD two that's HD two. This is on the phone. It's Anthony sky and EO who is the chef over Ed del Monaco is that they say your name right. At Centennial. This denial of a perfect score you get thank you now. But Anthony is the executive chef I think that's your title over the air it don't Monaco. Correct what are. You happy Mardi Gras do you like you here a while now home. I was the only thing I guess about eighteen years. Pop pop pop pop I know not true not quite not quite it's sometimes it feels like it but they're like no that's usually. Truck yeah I know that I actually I'd love my double what would do and I've been here don't Monica 2005. To retrieve them. And I'm ancient glued been here since 2012. Okay well that that's good enough you draw a role and I. As far as I'm not a role definitely on a roll like this every time I come in there I get a hamburger from Bo Mel highway that day that that we're not gonna go. Give your food is is elegant. An episode I'm having to break. On your breaking up. How but now. Can you hear me. Gosh I'm like come on site will try again okay. I don't know what's what's the problem you have to move on here is Bruce Bruce welcome. I come on in. If you bet they com out on the West Coast so a few years ago had a great if collection you know not now I'm playing right he got it exactly right multiples. Doumit and you'll rocket racquet grab some athletes. There are quite a few actually this is hot dish these days. The the best one in talent I think is CNN a restaurant that's not even Italian it's the pelican club. The pelican club it's. Alongside the Mon Leon hotel it's right across the street from their parking garage the mom Leigh Jones parking garage and they'll let parked there for it it's invalidated it's not free but it's not much. And they do. They do a really great. Version of shook pinot. Chef Andre and does it keep by certainly he gets really good quality seafood he has clams and all that in. And let's see who else I wanna say bomb. I wanna say Fausto stuns I'm not sure about that when. And who else who else who's telling a cafe Geovany would do it if you ask. Yeah but it's around here and there it's it's a good dish it was a big claim to have invented it. In on San Francisco it really that's not true it it's. Comes from Libor know in in its in. In Italy and I know that because of actually eaten at the place that says that they intended and it's the same thing if. Exactly I'll sleep well we had a we had a sense of struggle restaurant here often green street not a bomber may vote and straighter on the it was great stuff and oh yeah before norms and Ando couple restaurants I don't they get prepared but distance which ago. Yeah you go pelican club for sure is the one through it together if you wouldn't hurt the Coleman had a time when you make the reservation and ask him. A bonnet but it's been on the menu since pretty much the very beginning over the years so by a I'm pretty sure they're all right. Procedure thank you thanks a lot of it's a good show I'm Tom Fitzmorris is this chef Andrea. It might be will not hello Gary has where's our music we don't have chef Andre is music anymore. We we've made all these changes I hear is thank you thank you. We've been buzzing that's for real like a 29 years one when as Sarah. Hey we are at the end of the program unfortunately so. Let's get a move on what's happened in Europe Europe parades passing in front of view is that these are one tonight. It's about making come outlook look past that you know that sense does not propagate any ways as it. A look at from meant though Nico the past he'd come from. I'd mobile from you know from good idea Campbell passed eighth seed here but it back and it's deep pocket you know. Asia from west system change from Haley like something you'd think he would not yeah yeah. Is outside Fiorina can come right in front doors we are for you would do about it products in its course yeah. Afraid complimentary. Nice what is also denied them a but that's agility or in and deceit which it's. Nice and warm so diesel chilled outside again nice woman and a black came through is so they'll it's so wonderful receptive black ink. So that they would call Marty insurance crime. Other touch screens so bounces Cheney's really did just so. They're very good then have a main stem so but he. Expect in this inning you have the real veal chop which one it was so sad that I mean in them. But out so Communist favored the deal that the child and the trust bountiful the debate or beautiful. America it's baptists must favor in newly elected. But I like my crazy wars which everybody else. Be so much of peanut company won the bench abuses in this restaurant and a we have. And like I told I told you go there and getting some it's not Milosevic plans bountiful sure and squid we'll touch fresh tomatoes so that you know fresh herbs. Would bring the types of that they were doing wine and of seasoning. And we assume we annually elect with us now with that we enjoy it or reason that the border flows substitute. Classical days from Cleveland agree which aspect GM it's the agenda about port. In Italy which that was choppy is that Delhi where from Genoa. And does it really they've beautiful beautiful do agree which was create fear and people. They claimed illustrated separate system that really wonderful but anyway and is there really wonderful dish and we have a lot against Camille all the time to have that. And for those who don't know why what it is it's sort of somewhere between a soup and a and us do it's kind of in between this year are big chunks of everything you have a real nice scallops in the and and the crab meat I think you throw in the air sometimes just. Alitalia all of whom I mean everything professionally in in a young so in could be aspect of and Janet were fresh fish. We have which up my open minded to it though all the it says and I. Just to to wrap this up you are there was a parade on veterans highway tonight. But the way you get to it almost from any direction is you you you on causeway boulevard. And you take the overpass that goes over veterans and over the I tend to. When you get to the other end event on the north end of it you can just dump right in there and your about a two blocks away from the restaurant and you'll see it with a big neon sign. Right turn and religion right generously that we in the industry planes and keep our eyes. And and I don't mind I know you've told me this. If people come by and they go to the parade first state leave the car park parking lot and then they come back and they have a little light supper may be and that's all that's totally cool with you. Absolute panic in Tibet term if they want. Let us bank saluted me by the. All of this is that Andre is he is right across causeway boulevard from lakeside mall. And though always a pleasure have anyone. There's separated me widgets are denied by the way people love the about the whole. She's on clay he's playing in the cabin blew it out to have. And it's it's Friday night isn't yet is when I keep thinking it's the music and race guys on both great for him he units when notice. Well listen thank you very much thank you and and and Uga. This thing which. Haven't had proper. They always ask Tucker chipped out there he goes on them up on eight tattoo it on that we have lost in the meat. I'm back I'm back I'm sorry we had some phones as connection there but I can't apologize and that then that. That lets that guy slipping the to be but okay so it's it's it's the go out and enjoy it would slow or yeah well he's a unique character. I well there are people. So they're getting back to what this this is Anthony scanned yo. Say it again I you like it. Gun neo okay. And and he is the executive chef over that del Monaco which is arrest and I really love you start off with one who really fabulous. A saloon meteor would you Sharkey tree over there I guess that. Children should carry the French words and music I own work but yes same idea threaten each and and you make all of this in the hoax. It really get the labor of love yes we didn't have all the products album like a quick hello Mike in you ready for 1215 months of trying to sell well how little poll well yet. It's that this exercise patient policy here while that's that's a long way to wait for a piece that is a long way. So it's but definitely rose to prod other alleged arguably product like a lot of cardinals who owns Google would do it don't Monaco as well. I'll barbecue shrimp. Always be involved Rockefeller are turtle soup. A law like figure that Monica would represent. You know the Cold War and Vietnam Monaco and continued one's via I travel association so yeah and well all war. Now and let's see you I'm trying to remember the guy's name who plays the piano when there is starting to run until insisting that that's the hardest kind of name the remembers its total long. You know Ron killings that could go. But he's piece some kind of good and and here's what else I like about him every now and then he is allowed me to sing with him. I know that now explains those real slow days you had about two years now. I'm. Jerrold that it you know it is that stretch along and Israelis Monica yeah how bad he is he would lose. Great and that we now know you're as. You are right on. The that the route so how do you I had how do you guys handled it. I am looking like essential right now. I mean it that that. Does. Just on the back media pretend it's easier on us now I'd get it to do development well though that would have been partly due to us by dumb. We don't have to talk me into it because I've been going here I remember. When though the two ladies who ran and I don't monocle for a million years weren't were still there they would invite me come over and have dinner. And quit when the parade came everybody's dinner would stop we go on to the street we'd wave that the parades we go back in and finish eating it was wonderful ha. Well I would like to come out I conclude that Monica needs. Two of the parades. But then also if you don't want to Egypt's side of the stripes they started a program 2004. To yourself was it like state house. To which nobody knew who X. It labor won the flavor. And more about you you know celebrate comparable sales also slash but in the seeded Belmont ago watching the parade going upgrades and enjoying and big. Sick election yeah. How how long how long do you how long do you dry age these babies. Well that would do seventeen days. Strip and that's the good and to me and that's almond nut for us a stripped. Mr. Bowen spent at that make it to itself by mail every region of the special and Kansas City strip which is the phone and chip. Do between two ounces and it demonstrates their eighties film which ritual cautioned that says someone. I did what would happen is that sort of like which won't stakes pizza my fitness again people cross must still having a beautiful middleware inside now we have that. Our. But the strategy that produces strange take another. I love it it's not for everybody though that not everybody goes for that flavor but I love it it's it's. It's the ultimate. High. It's like kids to detect it like it can achieve what it does not mean nobody yeah Ali yeah it. Complex rural enclave was taken don't want that we future of course that was found in honor and I'm not blaming you know as well. You know as beautiful stuff. And one of these days I'm going rate hikes where do you I'm not gonna go to my grave without seeing this happen. Okay New York has a statement for them all right in Kansas City has a stake name for them but Borland is every bit as good. As was I think we're way better than since within then Kansas City. But I think we're just below new York new York and they they own steak house is that's their door. But imagine this you take a sirloin strip that's about twice the size that would ordinarily serve like about twenty ounce thereabouts. Right and and you caught it. Up and down across the the loin itself. And you have something that looks like a four way when you finish and it cooks like hopefully too because it's stick and you can put this crossed on the outs and juicy in the middle. And it's. That ought to be the New Orleans cut. Yeah I would I know logged in getting very tired civil about it but we talk about them. Hey it that he we have run out of time. But I will ask you to call again some point in the future and we'll talk about my own stuff because you have so much good food there now. That would certainly the only praise coming real uncle but you know being noted that the bulk of their car and that yeah it's comments since exit. Thank you shall see well thank you buy their egos. And that's our program for today we know it is since we have another two hours win in my thinking we have another two hours of the food show. Following after the news from CBS the Columbia broadcasting system. Here on WWL FM. HD two. Kennard New Orleans. 105 point three FM WWL. HD two. Talked you know and a few minutes and then yeah right. You're good night.