Mar 3, 2017|
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)
A bump bump bump up poppa pump pump pump pump a couple. 105 point three. FM. WW LF MHD. Two. 105 point three. HD two that's where you find us. That doesn't sound like radio to meet Tom no it doesn't to me either but it is. It's the same mall program we've been doing for 29 years. And we have shifted over to an entirely new technology and I'm very glad you're there. I promise you during this hour I will keep my diatribes about that. To the minimum because of a technical report on it but I have some other things that we have going on here. In addition to let me get this out right away. Hope whenever you ever wanna talk about concerning food any question you have anything you want to proclaims some great the issue had somewhere. Whatever it is you are always welcome to call us we would we don't have topics here that we stick with the whole show. We whatever you wanna talk about at any given moment is what I wanna talk about too so let's ago. So just give us call 2606368. To go right on the year. And pretty quickly. And let's see so that's that's that's OK now I wanna tell you about a or eat club dinner coming up it is going to be. On on the sixth of the month that is this. Coming. On Thursday things reached a dark island area though what Gregory. On. It is like oh I'm sorry it's the knife that actually the sixth notes the knife. It's march march 9 that's this coming Thursday were a week from today will be a cafe Geovany. It was slope Pickens for a little while they about a gets everybody figured out how to get there and we're up to about forty some people witches. Getting into the range that I think is the best number of people so we can get the best service best food out of the restaurant. Which we always do anyways so it doesn't seem to make a lot of difference. Chef duke has a very interesting menu to share with us this time. These are dishes for which he won a prize news over the years he when he was in a younger man. He used to do an of those a contests that chefs have all the time any one quite a few of them. And he decided this time to build on a menu out of the dishes that he had a that he won a prize for. And there are a couple of these that I personally remember Kazaa one of them at least I was on I was one of the judges. And I do remember that being a great finish in effect he won it unanimously. So I that's the Compaq a complex of them of the menu that we're doing it Kathy Geovany this coming Thursday a week from today. The winds will be matched with all of the courses and it's mostly seafood menu but if you don't wanna do all seafood. It can be arranged for you to get to you know the stock is this steak there's a few other things that a possible so. Hope to see you if you would like to take a look at the menu go to no menu dot com and then click on the thing that says eat club. Right on the front of the page here right in the middle of the homepage. Click on that. And we'll take you over to the menu and you can also get a reservation there you do not have to pay there though you know to worry about that to you get to the rest but then we collect them. So that's our. 2606368. Calling Iceland now on in the green phone is Gregory. Gregory welcome. It's happening here that happy new year welcome. Or what hate me you seemed to recover well period day and Ricardo. All we we're jealous of that was a big day I was always tired more than anything else but boy that was. Acted out became angry. Of course on the board. And you. But couldn't make it to decree it or not. We'll let you work. We. Did they could reputed. Charlton in the parking lot but it it's. Friday you are both. You know you what you can get go. On and so. All we all know candidate or yeah it there for a while a lot of restaurants did that but I don't see it too much anymore but I that's good out. It and not the funniest thing in the third day. It was front and all in tow but to get grand Marshal. But did not only in the main flow well. It was terrific even on there well already be out of luck. I don't wanna sound like I'm joined distant Centre being the the grand Marshal of a parade. Well just to give you an example on the on eleventh that's Saturday is so weak from this Saturday. I will be the grand Marshal on the Irish parade in Covington. Well I think what terrific well I'm Irish that's the only call each well we will comprise our urged which yeah. Quite a bet my mom. Gregory Campbell Brown Purdue and that is English and shoved. Him. It's much effect now. It got me. But I couldn't believe how well are brought eaten at act that well. Tickets holds up pretty well. It. Happened I notice they did that they my favorite thing either over there is there frog legs. I think I think they make they have a better recipe for frog legs in the other when I know but they do. You weren't good at it on its settlers oyster. Did this state country which I think is compared directly in man. He to a special Lana. Yeah. One dot com market brought out the lacquered doc brought it. Somebody else. Cook out. Do and Coca bank AG. The British air traffic and it would only steps to wait to get it where little are we get. Bet that might happen Miette Spain in and then it would. For the article and you know I know it's a lot crap are watching on TV. On Tuesday. What you know. At all but I didn't see that many people. Around our. All in it seemed a little better than usual to my guys but who knows better better. Being more. Pollution on hot debut which runs trying to keep warm which in past years has been an issue not this year. Strike. Gregory. All right Don young and I'd I hate to keep of people one hole in the long time but Vincent is here. Vincent. Step right up we I'm fine nice to hear from you today. Yes. I'll. Meet you. And I. Who I don't know you know I every time this comes up by tell this same story and it is this every year. I've my wife and I say you know we ought to do is check into hotel for a week or two on the Gulf Coast and use that time to check got a bunch of restaurants as we never get there. And I've never I I don't get there much and I don't have a whole lot for you. In Biloxi Italian I wouldn't know where to begin but we can put this out to the crowd and keep listening we can get some answers that way. Can click. Okay. It. I don't know that either I'd I'd I'd honest to god I mean I I ought to get there. More often than I do but it's all I can do to cover all the restaurants in New Orleans though it's. Yeah. You wouldn't want to do that I mean go to any change in them in the in the distinctive kind of place. Oh. Yeah. Oh I told you that. And supported. I. It. Well write them a letter concede they are pretty good people in. Although I haven't been there and quite a while I've never had an. But. While I don't let them. Parent. Well it's the same people I know that so it's. But I I I don't know why I don't have anything morning and but does it bring them a letter and let them focus there and I I do know this these are very good people who have been at it for quite a long time. And I and yeah. So a lot but anyway. They keep listening also focus will get some other takes on Biloxi. If you ask me about based Saint Louis and know a little bit about basing list is a great great restaurant near kolbe sycamore. That is in this very unusual building in the food is also. Very interesting in and forward looking union at the same time it has kind of mechanic. Patrick has a kind of the food that we have in this part of the world instead of with the heat the rest of the world. All right. Are. But thank you for calling see anybody got anything on the Gulf Coast especially. Especially Biloxi. Every year we we keep thinking that this would be a great idea. And we we never wind up doing it and I'd just one thing after another. 2606368. Is our telephone number so why am I have an open question here. Where do you eat in Biloxi. He was looking specifically for and if a seafood restaurant and also for an Italian restaurant so if you know one. Call me up and tell me and in the process of so doing. He will hear it too. 2606368. That's our number in it's same one we've always had so this is there's nothing new about this. The radio is different though is you probably know. If by you have any questions about that you where to get the radios were how to get the one you already have fixed up so it works right. Or anything like that a call me and we'll see what we can get going on that. It's the radio of the future much much better sound. You can get it farther out this is the thing I'm most thankful for because during the wintertime when of the old. Transmission the method the UAM radio. We would. Start to loosen huge audiences. As soon as the sun went down because we have to cut the power. Oh different directions with wood who was. And it just there were large large areas of the city where you could not hear the over the radio station at all which is not good. If you're trying to get people listen and they can't. So I know yet which is thinking yeah you're doing that right now launcher while this is few and this is going to work itself out very shortly. And I the QB please once you would get a hold one of these radios. Why should I buy a new radio Tom. Went out there when's the last time we bought a radio anyway. Go ahead you know it's about time to 606368. I wish I think I was leaning in to the menu that we doing it cafe Geovany you know picker got around to it. Let me do that. This is the dinner we are having this coming Thursday at cafe Geovany 117 Decatur street right off canal. We starting off with. Crawfish martini. The way who booed the martini aspect of this is said it's in a martini glass but they take the the nice sized crawfish tails there have been coming in very nicely marinate them. With citrus and peppers and a few of the things it's it's got a kick to it it's nice. Italian style baked oysters with garlic and parmesan cheese in the Italian herbs and olive oil all the other things that go with it. Including a wine called an and that done it now Bianco. Probably comes from Sicily with a name like that one just guessing. Moving along second course the seafood cup racing salad Scott classic cup Tracy is ripe tomatoes. Fresh milk mozzarella cheese. Olive oil a little bit of false summit vinegar fresh basal that's about it but in this case. They've loaded up with a good deal of crab meat and shrimp than neo from that part of the menu. In a way it goes and it's that's a good good by dish it's one of my favorite things that they do in fact to have it just last week. So that's the salad at half of cup racing is way and what they call. Then Jumbo seared sea scallop says chef duke won a big award with this once I wouldn't say it was 5000 dollars that was what it was some pretty significant. And I was one of the judges and I had to agree with everybody else we thought it was fantastic it's scallop cease Gallup the big ones. Made in a kind of an Asian style to it there was Saki and soy sauce. In it he served with a pinot noir yet which is a little off. The usual deal. Pretty good then alligator meat balls within Alfredo sauce Jumbo shrimp and a few other items on the plate. Cajun duck with the raspberry chipotle sauce. And I'm sure they would that that's what they're serving that's different. Then also if you would prefer to have one of the seafood is not to have one of the seafood courses and get something else instead they have a tornado beef would've brandy green peppercorns Austin. Roasted garlic and bacon. A few of the things. That's a cabernet going with that and finally. For dessert occur in the holy martini. Now I have no idea. How you take any aspect of a martini X except maybe the glass itself. And somehow work the flavor in tech true. Condoleezza in them which you know are made out of record the cheese and and sugar and a few other things and rolled up in that sort of giant. Corn. Corn flakes it's kind of that's what it reminds me of when you get a Connelly it's wrapped up around that with this stiff. Shell. And kind of reminds me just to be huge conflict and no. Anyway that's our menu is six courses law we have six wines it begins at 630 in the afternoon. Our parking you can have it at the door it's valley parking it's not free but it's it's a good deal. I usually just park over by the. By the that that huge shopping center on canal street at the corner of front street events you should that big parking lot over the years. Very close about a block and a half away from effigy of money TC to get in and out there to. So that's our. Two weeks from tonight. At cafe Geovany if you wanna know more about it go to no menu dot com and click on each club. And that'll take care of you don't have to pay up front you pay at the rest. These are questions people ask me all the time so that's where give the answers a program. Is sponsored by cafe east peace. SB IS. Hey. I don't know with the nationality of that name is does anybody anybody listening to us know what what's peace is as BI SA. It goes back a ways that I know they opened up the rest I mean 1899. That was at a time when the the French market. Was the center. Of commerce in New Orleans and really had always been and it was only pretty soon after that that it's it's shifted around a little bit but. That how was a very big important. Part of the as of the city and of course you know this was in and amazing shipping port. Which is where we made all our money back when. And it's so days they have. All of this. Coming together. At that time of back in the 1899. And then things start getting a little swab of and after awhile kept face bees are closed down. And it remained closed for a long time and in a very creative guy who says a doctor in fact I think he was a psychiatrist. Larry hill. Came in the air and said this is just the best location in a really great space and got in the air at some art brought in from some local artists. I'll put together a menu of classic New Orleans dishes. And invented a few new things probably the most significant of which. Was of grill fired with charcoal for fish. And other things. But no one had ever done that before not in recent times anyway I'm sure they did back you know another hundred years. And it really caught on calf face piece of and it just kept on going and it is still there and chef Alfred is there and he's. He knows that menu upside down even. And us first class wines and everything else it's a very comfortable restaurant a great date place. And it's 1011 Decatur street in the French Quarter. They also have brunch on Saturday and Sunday that's very nice dinner every other night cafes beset SB. I SA east peace. We will return with more on the food show in a moment hotel itsy Jerry hang on this won't be long. We'll be back with with more of the food show a difference place's. It that they and digging bingo thing of saying inning and anger you're listing to the food show. On 105 point three. HD two. Hello. HD 2105. Point three FM always sound so much better. Here's Gerry Gerry welcome to the food show. We'll talk here. Pat about it for the well infringe. You look. You in Biloxi which he got. Better shape and got 40 well that's close enough. Also wouldn't say solute to have heard this before. It's where it has been a couple thousand. To copiers but. I checked they're website know what they say they have on their FaceBook page had a comment from last week August there's still open. There are ballots ons were about right yeah every one I have talked to a few people but that and everybody seems to like it in its. Salute a of course is their version of only or. Or cheers. Well it's important battalion chief with gesture won't. Audit your water or REIT on the State Street. Perfect okay now now we know one of them I will write it down. Got out online yeah it's been an association doesn't bode well for our. Yeah you know what good with a thank you for that for the tip. The wait you said you had something else. But we're not. All well done that's that that's plenty enough I appreciate that. Yeah we'll certainly call back and I think in the. Thank you thanks a lot. Tia it's the food show okay well there we go we got something salute today. And that is so. In. Biloxi or around Biloxi it's. Gulf Shores now Gulf Shores gulf port. Yeah a lot of restaurants ran a lot more I'll tell you this. After Hurricane Katrina. Just the way things worked out my Mike Cook book I had a new cookbook it was coming out I was almost finish with that when Katrina hit it. And it was coming out and by the time we got into the holidays this would have been by. Thanksgiving maybe even. I did some signings at the several bookstores. Along the Gulf Coast and the destruction. Was so tremendous you know they they had much worse. Storm weather than we had it and certainly the the winds were higher tempo higher winds that we add. In New Orleans and it was a disaster area and yet. Everybody was pretty darn near back open again on what to all of these. These of bookstores. And I went through a lot of books I I was a amazed by that so here we are. Ten years since and it is just instead of areas around there it looked like you just never happened just never anything so much more than of thunderstorm. Oh well that's one that's one way to come back. To good way I think 260. Thirteen 5260135. So what 05 so that's a new way of putting it. Maybe that comes with the HD thing. You think when a five point three HD two. HD through. That's a that's something in the rhythm of that that get 32606368. All right now you get Reagan. We talk about anything having to do with food around here and we you're welcome. To bring up any subject any culinary matter at all. If you. If you like he just just whatever is on your mind is always happy it's always. Pat a good times to call us that's that's what we're here for. 2606368. I'm a face on like him the babbling it's because I'm trying to. Pick out. A the food almanac for today. Today in. 1925. It's the same year this radio station went on the air. 1925. The national highway numbering system. Came to be. We have three major ones coming here. At highway ninety which goes from. Which puts that. They start off in. They go through Houston in. And it's really starts in Jacksonville as well when I'm trying to say here Jacksonville and runs a long moralists the Gulf Coast all the way through New Orleans. Past most goods. Along the budget by using cajun country and just keeps on going west goes through Houston goes through San Antonio. Touches in Mexico just outside of Del Rio. And if you keep on going. It ends in the big bend country west Texas at a town called. Was in van horn van horn was the name of it and if you ever find yourself in bit van horn and you probably heading west probably the West Coast. Stop there there's a place called the smoke hoax. And I guess I hardly have to explain what that is it's a barbecue joint but it was a particularly good when. When you run into it a good Tex Texas barbecue joint U we usually have something pretty nice there. Closely in the other two. US highways where highway eleven. Which starts in New Orleans east and goes all the way to Canada. I drove that. Back in 1983. I think it once. I left town I had no idea what was going on vacation. And in nowhere is going I knew I was driving it and I just one owned up. All the way into Canada and and two later. To Cape Cod who's an interest in trip. Anyway ability Andy is here Andy welcome to the food show. Doing great you. Are putting. Wait. Or when. Wrote jock who. Four out and close for a really is described 4000 or. It's like you let us. I'm not exactly all of Nolan I have no idea what is. But he carnival glory. The carnival drew all the ship. Ship that. Our. Own port Rania. Every it's of Lowell what it says. I don't think they know this ship basis is this a big one is that if is it our all. A proper order. All OK with so so that is taking the place of FTSE what was that that there was a starter with a C. That they're very they've got another Norwegian law. Yeah yeah and a time so we even get. Royal Caribbean in here now and then. Yeah. What are active that planet body to shall. What you know and non. Oh good way to play the well it. Shall they were. But featured. I feel Mary. Are we yeah yeah I remember that and burgers I thought it was. I would need to check that all the burgers which Leo. And the bank crop of latter day. Barbecue place though. Like a little lower deck on the outside deck you know my whole war now. And not the first couple days a lot of people. And we. And it was really it was. Good for a bit then five tool that. You know it's in the route that George. Oh by the way there. And speaker in the air. You know what I want her in terms of just sitting here wondering about this. He ships believe it or not have no open flames anywhere. And this just. I don't wondered if you if they brought that you know and high. I guess I can't imagine any other way they could do it their kitchens do not have burners in them they have it's all. Electric. And and I've never seen anything but that in there. Who didn't and they don't they don't even do you know flaming dessert or anything like that it's safety aren't there are all big deal or torture and a so while it but I you know barbecue you'd barbecued you don't cook fifteen minutes before you serve and it takes hours and hours is probably probably his. But that you know that's one good thing about. A bod barbecue is set. It can be done ahead of time and it does correlate good there despite. Now I'm not a barbecue expert but I. One around here certainly. Out. All. Like really that partly body. Was a candle. Grilled partly well yeah. Upper deck in back of the boat. And ID there every day and you just walk through it and it was done in the book. Well. And a huge election or that are really light. Well it's not a big surprise because all of at least all the ones I've met all of the shafts on board carnival ships. Art Indian. And so if they if they don't know how to do a ton Doherty food I don't know who would you know we're. About five ending it would do really sure looked in uniform. Today. And not. Towards the end of the Trout are are all wrong overturn it told about it. You have the bell on vote. And it is kind of smile but now apple. Yeah or to sell and it's possible. I bought. That in your vote English for how go about 10% of be. In the suggesting. But so is probably. From boy. It would go. Well ports did you go to. It would ports that you go to it's true. Jamaica. Our. And then I'll head back and I can't you know we all routes would you like we'll what was the last when you said our content now. Oh cause. Yeah yeah which we've got do number. My. Like where we or Wear jewelry which you know our vote. One new board. All root vote. I'll let you. Away from the street. For. You had the they really are a bit there's a way to do this would the last time we went to Jamaica. Oh my wife said we're gonna higher cab and find somebody to just drive us around instead of anything. And in fact they had quite a few people doing that we made a deal with this guy who was very articulate really knew his stuff he knew the history behind absolutely everything we passed in front of he knew where the good food was and it was just a blast. And diagnosed by my fourth or fifth time going to. Jamaica but this was seized and I came away feeling a lot better about Jamaica that I had been thought. What. Are if you really get to know the people get past that waved both Leo blunders. Are there yes indeed. Who knows vote them. Right. I think allaying. There are nice car you're Sylvia why it's the food show I'm Tom Morris and we will return with more of our broadcast in just a moment after first please. I mention a few things about men to build seafood. Seafood Amanda bill seafood is that displays where you get. Fish from man to go although you certainly could I. Have stood on this via. The bus the if this the nevermind that I used without the spot where all the waves come in that's that's my house Travis. And down on the down at the bottom you can actually see. Crabs walking around on the bottom and and other shellfish. Pretty good seafood around. And there in man to fill but. What we're talking about here is what you get if you were standing on that flood wall. That I just couldn't remember the name of and you headed due north it would be. Jerod street and just keep on going and you it'll take you to Florida. Which is a real busy intersection you know when I go there to take getting your car at that point then go across and stay on highway 59 Louisiana highway 59 for a spot. A mile and a half not very far. And then you see it amended bill seafood they have two things there they have a cafe. Where they serve all the basics seafood dishes that we have heard on here everything from. Raw oysters on the half shell to fried seafood you boiled seafood whatever is in season. And all that at a price as a level that is hard to pass up its chest almost too good. And then you you have vote a full fledged restaurant there and they do take outs as well as serve you right there the other side of the place so. Has the fish blaze of whatever is running whatever they were able to buy from of the fisherman out there who dropped it off every day. And it's the kind of fish that you always wished that you can buy in the supermarket but most of the time you can't because they just don't have it. Well they do have it at Mendel seafood they are there all day long seven days a week they closed a little early on Sunday don't go after about 5 o'clock. But you'll finally be able Luke finds some seafood that's up to the project of making some of those seafood dishes were always talking by the on this program. So men to bill seafood 20/20. Louisiana highway 59. 2606368. Will be back with more in a moment but first please this. The weather but haven't bing bing hello its seafood show. On a 105 point three FM. HD two. Can they get an HD radio. Just listen to one you'll you'll want one and then not expensive it's the next step. And that's where we have come already because we thought that this would be a good idea to have something for people find when they by the school new radios who went one amid. Wonder into some nothingness so here we I have the food child and I think it's a perfect fit. 26 so 6368. Call right now you'll get right in. Would love to talk with you but the whole foods scene around. You end every place else ago. We just talking but the new. Ship that has come in. On carnival. Of the one that they really may got my idea got my attention was when they had the conquest. I remember that came in it was and I remember February is when we went down on it. And it was sent an enormous ship is the first time I've never been on a cruise ship and it just not me silly I just. Went. Cruise ship crazy for awhile there. We up to the point where we were doing each club cruises it was one year where we did four of them how did we find the time I don't know. 2606368. I'm I'm glad to for a cruise though. A new the last one we took was in New England which is a wonderful cruise you do this would in the fall. Who has the leaves are coming down that that's woman probably is my favorite one. But I was looking at a brochure the other day four of bunch of new cruises. In the Caribbean. But not in the ones that we typically see at a New Orleans if you lose if you go cruising on a New Orleans. You will wind up at Jamaica which is good but not great. And also a lot of grain came in which is to me had total nothing. And finally. You could turn up that cause of Mel. And custom Ellis fund because that's written not just real Mexican food but that's so you can attack on you can talk and food. Which is very different from the rest of Mexico and has a great flavor and I've. Got a couple of restaurants there that I just love one of them is called. She write this down by the right cafe de need DEN I yes it looks French that's totally a French name. At their right in the middle of that that plaza area. On though on the shore. There of the the island that is. Cousin now. And it's pretty easy to find there's always guys playing guitars right in front of it knew it temperament. Then they bring your dog massive amounts of very authentic food how could not be. Except that. When the check comes out. You look at it and you say 57. Dollars this can't possibly be right. And then they'll start arguing with you. And then you realize that there arguing for the same thing that you are. The the 57 dollars was for it. 27 people. I kidding we edit each club dinner there. And when the check came out it was 57 dollars and I I just gave it back to the guys that this is impossible. It we've had twentysomething people. There's no way that could possibly be that cheap and he said no no it is that's the right price. Every if we gave F we gave him twice what. What was on the check. It's just too good a deal. Anyway 260636. And we haven't talked about cruise ships and along time. But I am still looking at this one. Where it's out in the Gulf of Mexico or in the Caribbean really and in the U. Eastern Caribbean which is really different I find from the western Caribbean. And in a good way. 2606368. This is the food show today. Is Texas Independence Day. Who steered the days that they separated from Mexico and 1836. They were briefly. A country until their their own and then they annexed got an X by the United States. It's also the birthday this is strange of Sam Houston for whom the biggest Texas City in the fourth biggest in the United States. Did you know that that Houston is the fourth biggest city in our country. And remember if I knew that or not but anyway. It is become a pretty good eating town I think it is this still way too many chain restaurant to accuse the media to go around those first. But if you will to do a little bit of searching to find a lot of really good ethnic food do you get Mexican of course but also a lot of Asian cuisine. And top and restaurants too we noted that the Brennan's in Houston. Waste never or not in recent times anyway. Associated with a presidential and royal street same logo same everything else but they were totally disconnected. When now that it all came back together again and it says it's Ella Brennan son who runs that. It's a beautiful restaurant and there are foods really good because they combine. Two things they combine. The cuisine. Of Texas. With a barbecue in the Tex mex stuff and a little more southwestern food with the food of New Orleans and all kind of comes together pretty well I think. So if you ever go to Houston for any reason. On call up. Brennan's here or commanders either and tellem would you mind setting me up with a reservation. Brennan's of Houston they've. Last time I tried doing that they were very happy to do it I think they still are. And they I think the then Houston placed likes to see New Orleans people show up once in awhile so that's Brennan's of Houston. I really beautiful rest. 2606368. Anybody been there lately. 2606368. All right Nellie get radian we have slow oh gosh we only have twelve minutes left to the program for today. Which is barely enough for me to a kid in here and give you some impressions I had. Of calf face peace which reopened after a fairly long hiatus following hurricane. But that's all over now they have Reid figured. The front room. And AMP fooling myself on this say they don't have a particularly good memory for a lay outs of buildings. But I seem to recall it was one big room. Kind of along the walls. Now it seems to this the bar. Is as you come in the bar is so pretty much right inside the door. And then they have a lot of tables. That are in sort of a cluster that might make it seem like it's too close together but it isn't. And this something about that lay out I find very pleasant view you have that feeling of being at a bar. While at the same time you have the feeling of being an arrest and it's it's kind of neat. They. But they also though. Have. A big menu. Of local food. That you'll remember from may be the last time you went to cap face peace at twenty years ago. It's not exactly the same manual and they've changed a few things up over the years but they've always made a really good barbecue shrimp they have a fantastically. Good. Turtle soup. The seafood just in general is is wonderful. Including the speckled Trout that has every other known shellfish known to man plopped on top of the lot of people love that that's a very popular dish. And they have kind of bullying based who we don't have very many restaurants doing will you base these days. This is all at cafes beset SP IS hey they are at 1011. Decatur street that's. Pretty much on the corner close to the corner of Decatur street and saint Philip. And they are open for dinner every night and they have brunch on both Saturday and Sunday which is a lovely time it goes there especially with the weather we've got now. It sets you up for a nice walk around the French Quarter when. Can't face piece of up to 606368. We will come back with more the food show in a moment but first please that's. Bang bang pellets of food show. Thirteen 53 WL I love to talk when you come on. Gay you know you got to waste waste a couple of minutes would be I don't have a lot of time left so you know I won't stretch without too much. 26063682. Book to get to know you. If any club dinner coming up a week from tonight at cafe Geovany. We are getting up to now a full number yet but we're getting to the point where I have like in about forty people is perfect I think it where. Almost there. So we'd love to see you at that. A few doses it to today's national banana cream pie day. Then. The most famous. Banana cream pie that I know of anyway. Is the one that they have served it Emeril since the day they opened. It is really as good as a banana cream pie should be it is criminal leverage and just unbelievable. It each high. Has a pot a quart of whipping cream and it. And the recipe is in in admiral's first cookbook but when you try it. Be ready this to maybe put something else and their consent I maybe it's me read this very possible but it never quite sets for me. I was sent off of a culinary event that took place on the big island on Hawaii back in 1991. I think it was. And it was about spicy food all around the world that was the concept of this. And amber always there he did one of the dinner is one of the night's. And I was sitting at a table with a bunch of people from California. And we were talking about that the pie which of there was this one lady in particular who ways. Really crazy about the pie and she said the best thing about it to me. Is that this is. A really light item that I won't have to worry about you file get too many calories are too much fatter something by eating this. And I told her. That I did. 100 abyss disabuse yourself of that idea because actually there was about a quart of whipping cream in that pie. And I thought no joke I thought that she was about to pass out when Knight hold that. Casino in California I get that doses of this every now and then my son lives in Los Angeles. The other people often eat there. And choose the restaurants to choose the dishes that they eat according to how. Good they are for you. This is a bad idea. It it now once a week you can splurge. And just eat. Like crazy and even stuff like that but the in and the and the rest of the time that's how you do it really didn't eat it's never a matter of you should never eat this if you do that that's gonna fail. 2606368. We'd love to hear from you would talk about whatever you have the lately eaten that was that work for him. In the meantime our program is sponsored by maple street cafe. The maple street opened up and then 1520 years ago I've lost track. It's always been good they took over a little cottage. That needed in nears I could tell no renovation they might have done a lot I know that two guys that opponent of both pretty good at building things. They have another restaurant in. Near the marina not long ago that they spent to they said that they did all the cabinetry themselves that's pretty good group of people in the restaurant business. Anyway. They opened up the the maple street cafe way back then. And they. They had both come out of Italian restaurant so there was a good bit of Italian food in the menu but it was at a lighter style of Italian food that we ordinarily see. We sought that was a nice touch. And then the menu would go on to include such things as. Various kinds of seafood particularly in the appetizer department that we take these big shrimp that they would stifle with crabmeat wrapped. A Filo pastry around in the bake it in the oven server with a little lemon butter sauce. Wonderful also the the oyster news. Armand dean always have been a big win for me sometimes I've had that is in the country and their soups especially on a cool daylight today. The soups. At at the maple street cafe. Are always good and every time I go there I as soon as they sit down I say I wanna cup of the soup of the day you don't even have to tell me what it is. It's always great I'm always attempted to take home court of it or something. Good stuff. And the menu just keeps on going they have this wonderful dot dish with a fig glazed that is marvelous. They have a pasta dish with three different kinds of exotic mushrooms in a brown sauce that's a wonderful appetizer or entree. And play anymore where all that came from maple street cafe 7623. Maple street about midway between Broadway and Carrollton their open seven days a week lunch and dinner. The maple street cafe. Well we've come to the end of another one of these run. I don't know how it happened must have been you're doing this now we are finished for the day you give him credit for your time Richardson. Running our board today. And this is Tom Fitzmorris now come I will just keep on going. Except I want you to notice. If you try to call for the next two hours it'll seem like we're actually here but we're now it's at the second two hours of the program on recordings of the first two hours. And I've already gotten more mail than you can imagine. From people who said they like that because they couldn't listen to the early pardon so they always missed it on planet. 105 point three. WW LF MHD two Kenner New Orleans. Stay tuned more of the food show just keeps on coming. And I'll talk to you tomorrow to. So yeah.