Mar 22, 2017|
Tom broadcasts fro Impastato's in Metairie and welcomed Chef Dennis Hutley of the Cahateau Golf and Country Club
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)
And it. Bum bum and things that tempo thump thump thump thump of the. This is the red Schiavo harp on the job no voice of your local announcement on the Taurus. And this is 10105. Point three. On HD two gonna get right Dominick our engineers here as he usually is yes votes yes and he is. He is a heavily involved in the project to institute H the radio is a lot the entire area and I via. You know I I was rolling the dice when we we have our first meeting with the Boston. We were told what was coming down and now it's happened. And it all sounded great and then that night at around 3 in the morning I just. All of a sudden ball up right and I started screaming. That it that's. Because it was. It all of the sudden struck me is being conflicted Dicey. Kind of a deal is that your point that I didn't know I had no idea how this would play out. And since. They've basically said this might be bragging but I think it's true. They're using bees can begin. In because. The great thing about HD radio is that. You can put on all of this sort of unconventional broadcasting. That otherwise would not see light day war. Point here collided uses more accurate. And that kind of described my program is you know it's this oh shells. At green but holes one theory. With great relevance because you're talking about the one legality of saw that on at the but anyway as we have on long enough however many weeks and weeks and weeks yes. I'm very pleased by the way it's happening and that everything's going that much better on it would oath. And we're getting lots of callers who tell via the radio or. Micah Wright figured out to Michael. HD in August. And it's it's coming. Months I am very pleased by. Well war. In business but in my way I'd just Casey's one Greg the court may first caller of the day when it's time. Not that I'm not that weeks you know he owes us and he uses not. I know he's right there but finish what you're missing all of this going to oversee that process. Commissioning new HD radio transmitter. I keep hearing about this and all sorts weirdo. Screws wouldn't fit it's a well as a software issue actually oh where she. But this am thanks so office. Well once this is that we should be reviewed through all. Of the history much greater digital signal power. What's not right we've already taken step up for a while it's good no doubt be even that's what everybody keeps it. Well I'm glad you're here it's east. Side looking forward to this. Since it came on the elder I mean you you come here and do all the work all the time to partly ever taken advantage of the there's some wonderful people here that's. Oh OK now we step over to Greg league gourmet first caller of the day. Greg I'm sorry I hope you're not offended by anything and I just said David. Court. At. That's the months now might I Z. I'm OK yeah and yet it thinks are a bit. Busy busy day I mean. All of a sudden everybody wants me to write articles for them. You're an and they always ask me to deliberate like within. Like Ford days of when they ask me to do it it's just kept Meachem but yeah that's it that's. What all I can take it I content. Mean it's up its long. Why. How are you got. You hit it well on the rate you know like Africa you know yesterday or no. Let's see yesterday was Monday and my thought oh yes my daughter and I went out to eat. At a restaurant on magazine street that's same block that. That the route. Please the yeah that the truth is they've they've moved there it's in the middle of the block it's a Mexican restaurant called. Oh what's that stuff that has to caterpillar. It. It's ends with Uzi. That that's not tequila. It's it's ms. Kolb ms. Cao now. And and an easy CA ale and ms. gall is that also the name of this freshman. That is somehow hooked up with. This with choruses or read his grill or work or. Actually I don't think it's hooked up with a either of those but but then a lot Coretta and then there's another adjustment on the North Shore. Called how an oral which I think is really great. And anyway this was say that this I understand the same family this some kind of connection it's whatever it is. But we went over the last night and the the weight here. Just took our measures and decided that we were going to be eating just about the most than usual food that he had in the place and he just kept sending it out. And it was too bad on the price either but it was it was a fantastic. Meal with a lot of really a usual ethnic things going on like. Like Mexicans to record yet heavy eat that. No it's it's just good so and we we have a lovely dinner my daughter in night last night. And oh win over there and she is. Oh by the way in case you're keeping up with my daughter. She gets to go to Disney land. Oh yeah week and a bit. I think she has been there before which she was actually a little girls she's no more a little girl. Yeah but she's this she's going for work actually. Its own he's an artist and she's doing all of this adds. And she's and that so you ask me how things are going and I just all of. They go to Annapolis. What. On the food word of the day. Is. Oh gosh what do they call on shore re so. We use that a couple of days ago did. We don't want this is two different kinds of true reason. At that's why I haven't listed twice. Kind. It collected on the tape right now on you look at it actually we yeah. It's great anomaly. All the way out of it there at the two kinds that the one that comes from Spain in a day mostly from Spain it's very familiar there it's EC and everywhere you go. Is a completely cooked smoked. Andhra rather dense almost hard sausage. Where here in this country. In Mexico and also here in Louisiana where we have something called. Oh I. Shall reeks which is obviously the same thing histories of and and that is absolutely. A sausage that must be cooked it is rate really it's raw beef that's been packed and casing more often or not. So if you're gonna eat that it's real good but you'd absolutely need to Iowa to court. That and that they're the two flavors a totally different from one another I love them both. I'll have to put mass cal on my radar it was a packet that it. This is. I'm only guessing here but I'm gonna I'm gonna guess as the 2100. Block. Of magazine this is I can do this even battery nowhere magazine breaks often to. One part that goes went camp street in the other part is a one way going in the opposite direction. You know that spot okay if you find that spot you walk another two blocks. Outlay in into town downtown direction. It seat in the last street right before felicity street Fuller or port facilities street as you look at. And that's it's it's up between facilities street and the next one over whose economic. News yeah now audio like you know what. Think about me I'm used all the time justice starters for it but anyway I hope that defied UN anyway. My pleasure always oh by the way we have a we have a guy and American do when he calls him if indeed he does call in today. That Cisco calls this once in awhile. And this is song. From the sixties. It has isn't any minute now have a friend also who at the same name in the same song. Both of them it drives some doubts this on and just I just happened here it is it's coming. You know that's when Norman Nora and men. Who. That when if you know anybody named Norman. Don't ever sing that song and at present stay at at least get a and they all remembered I don't think I don't think it's that bad but it's. People I know named Norman OK CSC electric. It's a food choke do we actually have at this moment in the studio just been informed this Dennis hotly. Yeah he killed dizzy at the building. This shift that's how are you I'm doing my family and delighted day. Well that's good on the airwaves that me up I'm here to tell you always looks different and AT. All you guys sure guys. Don't realize there was that is that. Yet it is US dive bomb whenever I've bumped in the EU in recent years it's been over at the country club over the (%expletive) Togo chateau country club. Yeah and the fact that you hear on the radio with me tells me. That that fun racing thing that you do every year net I I you don't do it but I know your heavily involved that it. It's charitable. On thing is does is it does that mean that it's coming up some and that's and particularly little bit early and all I we're way off to capital and capital a you know insisted. This who did this to Ken a wine and food thing he's speaking oh. Ollie it really you're always what you can come over here anytime you want. Oh I mean really you have anything to say I'm I'm ready to listen you I think if you was one of the real one of the real people. We'll take you grim assessment yet chef Dennis Hartley -- first time I met view it was probably over at the Versailles it was a this correct. Roman and offs. Or roll dollars that's right and I that we wait we working there at the time when I was working as waiters I think I was doing today with with Chris chip noise you more night. I know that I. Well modulated. I wanted to write an article about what it was like to be away. So get a behind the scenes got a piece in the George Huber who was running the place. I ask him if if I could just. Be a waiter and treat me like a waiter and you'd make me do everything that is supposed to be done. And I won't keep the money and he readily obliged. And he he did indeed and a I got to know a lot of people doing you know Vincent he was he was the bartender there back and excess and and a bunch of other people so. And then Nazi Weaver and who and what you Wear at the Versailles for awhile and then you had your own restaurant in Kenner. It and then I think it was yesterday Wanda that the country club where I can tell you everybody loves you I have two or three friends who are members who were in the Euro Lott may just think your tough it's tough stuff. Just nice to Yemen probably almost seven years now. And that long country club lice a little different from Versailles and and appalled and I'll assure you but you know life goes on things change. Balance and that's true to a lot like real members could stand you know is a lot of things going on to club. And in an effort to I guess. IDs word entertainment you know accommodate the members. A country that's what it's there for the country club venues have changed a little bit oh over the years has not too much about just go pinch one in these days it is a whole lot of events going on a monthly basis to. Dissent attain the that I listed to the older people. It is it. I'll keep you and it grant. I'll bet it does we will they are just. A couple of weeks ago there is a priest who had just been ordained men will we got to know him in Rome he actually. Did a you renewal of your wedding vows with my wife and me and some other friends of ours we were all. Going to 25 years married. Pick and and it's such a nice guy and then as he he just got it. Just. I came up to be a priest and they had a big big deal forum. Over there it was really quite a party. Maurice food it's a great property I mean ended the day a man of different events they can offer you know this small dinners for ten people to up to 3400 people. Bridges out noted they have so many different rooms in a row well pointed nice and you know enough staff and is just. Just a great place. Or. One of the things about this is gonna sound weird but that just go with a for a second is set whenever I wanna waste some of my time. I come over there to attend some because people are always inviting me stuff. I'm flattered by. But anyway you I can I personally this is not a monkey and anybody else is back this is just something I do. I can. Leave my car go in and attend the event and then come back out looking for my car. And that will kill an hour to an hour and a half for me because I didn't have no idea where I am most of the time where are we right now. By the way. We're at it if I don't restaurant yeah chef Dennis hang on a second we're gonna come back and talkies Marc Amir. All right good. It's the food show on Tom Fitzmorris it's great BQ you talking about food restaurants cooking line. He gave me a sponsor here Doug he go one for me to do. Kept pace BC via Bush's reading something about them. This morning. And and it was a strange because I was about halfway through when I realized that the article I was reading had been written by me. It's like that it'll learn anything that way. So anyways it was it was interesting to review what I had written it the there was an article that came out about fifteen years ago and that restaurant has changed a lot. At that time forcible they had to go through Katrina they had some heavy damage from Katrina. But they they reopened. Back in October. And it Ohio has become really. A rebirth of what was already a terrific restaurant. And one that has had quite a few really interesting she chefs coming through for example. Alfred. The chef Alfred who they are now. He is he's he's running the kitchen but he has been there so long that he remembers all of the the dishes that were a big hit back in the seventies and eighties when. Catholics bees it was hot number but it still is really right there in the French market Red Cross street from the French market 1011 Decatur street. They are open Wednesday. Through Saturday. For dinner. And they are open for Sunday brunch as well you know I think it may be opened for dinner on Sunday as well pretty sure they aren't. It's a kept pace peace. The place where they originated the practice of grilling fish over an open woods or charcoal grill. And they had to a lot of other things you love to the W base article they call that Kuby ought to get the could be on his great. Lot of good food over there. Calf face bees SB IS AA since eighteen. 99. And we'll come back but more the food chill at the first to know dated eighteen hello hello hello it's the food show. On a little five point three FM HD. Two. And you can call us to 606368. That's conventional that's that is never changed we have the same phone number that we had before. Oh what has happened happened. We'd love to hear from you but anything about eating about drinking restaurants if you're looking for some advice from a chef we have a real shift here. Dennis hotly. Four whose that. Country club but there chateau country club Kenner. But before that this is this guy has got along the history of great food and a lot of very swanky restaurants for years to. You know Tom Izzo you mentioned Romanoff and those days. Historically. It's always sure use one let's hear EU membership clawed and Shula who are very much do these risks and aren't those for awhile and he was he has terrific I think at that time it forty years in the kitchen already let him out Christian right Christian was his but he Frenchman enabled were there. Well justice I'm working on a bunch of stories to tie again or recipes and putting the booklet with every gridlock on I story type thing. And mornings things Christian used to do and kitchen due to lay out in the air flow and it he would throw white pepper hair and stand back and watch call us the slack. Also there's got to entertain big you do what you work this is asked on CNN about Roman officer amendment. Well it's all kinds of weird stuff that goes on go on the back. Back house. Well a but they got it quite quite good cuisine and Dennis and I'm sorry your depth. Our Claude was very French I forget where he was from 16 cents while but I am not positive. And he he has to talk about how things were really done in France at how you know they used to use gold so overweight that things like that. But does some of the war were almost outlandish but then one day. We talking about dessert you know we just hanging around waiting for some customers to cut and talking about desserts. And he said we know on that bananas Foster. In alive I've eaten a lot of things but I really think that's a great dessert I'm. Almost fell on the Florida here say that a French chef telling you that some that was invented it Brennan's especially named after American. Yeah yeah all right so. Anyway he was. He went that great shift though. Well what also what else is gone on with few Dennis anything. Usual just wouldn't call it two and usually just you know at a country club life we have it's listed the country club venues have changed a little bit over the years. There were more semi private demo private we have what's the difference between semi private private probably about 63 dials a person. But that's actually are frighteningly right would it there's quite a few things are going to club did that are specific for members speak not to the club would chairman is just it's easier to control low. They know how many members going to be there. But to semi private port is is that we have oh Wednesday night and the night and they've elected in 95 plus tax and gratuity that. It is you know. Pretty much opened a public if you call make a nation that type of thing where it. Statement on Thursday seafood nights on Fridays nights Sunday brunch would Richard Land depleted piano. All these great Indian it graduate. He really is he's been around a long time I remember seeing ads for him when I was a kid he claims there and it apartment for for a couple to read it yet we and it into it. That's kind of where I mean by semi private it's it's ice you know lends itself to public involvement. Yeah well that's fair enough. I can live with that. So all right well it's always great to have a new swooped through and hang around hang around as long as you want by the way we're coming to you live from in the status today. Where we're having our heat club dinner. The dinner. Today is a five course deal. Five courses and five wines paired up with all of that. We have about 46. People signed up I like to see fifty people. So we have a little more room. And and of course mr. Joseph he'd break like see hundred people but you sometimes due to the pupil ball together at the last minute. But. This is one of the dinners that we have done more than once because every time we do it here. The response we get from people is just tremendous a lot of people spoken out often times and the whole thing to be booked up. Before we even get to the date sometimes before you can put the menu out but he is what we're having we're gonna start off. With some seafood appetizers as he calls about once a shrimp. McGraw named the other one is I think a crawfish are rotten because you can't get crab meat easily right now although some hours but he does have a little bit of that. They'll come through a little later and then they do the pasta. A bumped into mr. Joseph over at the the chefs soiree over the weekend. It's charity fund raiser that's been going on for a long time on the North Shore. Excuse me and the out. And he was there it making gas wide. Yep you got it fettuccine Alfredo right in the middle of the dining room tossing it with a two forks and coating it with this loss. That's the best version of that issue I've ever had and I've been. Two Alfredo was of Rome. Not once but five times and we've gone there every time and some somebody always gets the fettuccine Alfredo because that's where they invented it. But I couldn't tell you it's better than the one here. I really couldn't and wouldn't. So. The that is really an enjoyable dish it will stand it alien making. It's certainly does but he's from Sicily and that's really a Roman dish fettuccine Alfredo is because Alfredo is of Rome is obviously in Rome. But they have fun. All of these. These this great dishes that are coming into it aside from the Fed that she knew they also doing the Angel hair pasta a shoot style which means. Try. Something Kyle like that is what they mean by that is that the the pasta is only just coated with the red sauce it is the red sauces and floating around everything. And it's suited. Better flavor release all the way around there and then we have a salad and then the entrees. Include. Let's see we have social crabs I am told. This Billy he's just going by Q do you know eating tonight by any chance. Yeah. Oh what the heck yeah could. At the U what that we we have salmon all I did see that he grilled sell my wife for the cubs that's her favorite we doing some. A local fish with a crab meat and shrimp and that is the only the other version but with the artichokes in. And mushrooms that's my favorite a lot of that. And let's see this all would do and veal parmesan because most of this menu is seafood because so beware and lent but if you wanna have. If you wanna have something a little meteor than that that can be arranged no problem. So that soured dinner tonight if you would like to come toward him at the each club in imposed on those. The phone number is you know I always forget to look that up. And so for a fourth floor it's four or 55555554. And is ultimately guilty right now it's 45545515451545. It's almost sounds like a song does. Six you know I could put it to be outs Asem here the past issues he's talking about. You know in days gone by at least when I was younger a recipe preposterous shoot it was very difficult to fine. Now with the Internet and social media and colleges you know fairly. Obvious out there but I know I spent a long time trying to find a recipe or as sample. Costa shooed away now younger and finally a found analogous to the Internet news. As it's very helpful it is is there's a lot of information out there it's all available it is to go back to days of books and magazines. Yeah twelve to two opinions though cost issued. An open up to eight ASA. SC. IE UT TAA college it's a good apple. And at. I gotta spell things they've done it's a lot of things on that as he came up because it was difficult for me beckoned just I just heard past issues in the week. It it's a real real complicated thing it's another person some one it somewhat. Thicker than normal red sauce with some crushed red pepper in it. And I think I'm not positive but I think he strained that out at the end and then they. Put in a big bowl with a couple forks and tossed the the cooked pasta with the sauce which is what it's that's the magic it's really good yeah it's just coated. Yeah it's true it's like days. Yup yup I always get it and again but the combination of a little bit of both secretary shipment must be a problem well. Very well. Yet here's one I have I know of only one restaurant in the entire city. That spells the word brush alone knee. Correctly. And it's BR a CIO LO and there's only 11. Menu in New Orleans that hasn't spelled correctly. I can't tell you visit to direct competitor and that's knows them and where where where in there. Where in their place you know I. This is asking for trouble. Are we would love to have you join us for dinner tonight if you wanna see a really great restaurant in action that's what is gonna happen here. A program today is sponsored by. A grand sport points. Branch for voice. Goes back in 1975. That's when they open. The guy who opened that had in his mind. The idea of doing. On rose before boys in particular but really the the entire scene. In such a way you know the punch that for. Thank you very much it was a a beetle that just glued them. Anyway. On the EU. Where was I. I was I think I was talking about it you were describing. It. At least yeah yeah yeah act up parental or boys the guy who originally opened it hit the idea he had in his mind. Wise to duplicate what all those old time bars around New Orleans with duke has a always in the first say fifty years of the roast beef pork boy may be even more than that. The place where you would eat this was not in a restaurant but in a bar and the bars you know they. Do with the guy who owned the place he would be there mix drinks and his wife would be in the back. Storing the putt with a roast beef in it. And that's how it came about he set them to do it like that. And as you know if you've ever been to transport boys that is still the way they prepare that it it's. They used different meats from one guy to another. But it is always with that that really distinctive. Our flavor. That you get from a cooking it in house completely and that's what they've always done at branch for voice and everything else do they have a big menu of seafood and Italian food and and it's very inexpensive. Very reliable two locations one is. At 3939 veterans highway that's. Right here Cleary and then the second one is at. It is in tanner it's on. Veterans I'm sorry one on west esplanade. Just off of just awful Williams bull or a couple three blocks it's in a real nice shopping minute its peak. Shopping centers it's a pink shopping so it's just look for that you'll find. A brand sport boys there open every day except Sunday that close all day Sunday they are also close for dinner on Monday the rest of the week there there everything. 26 though. 63. 68. We'd love to talk with you but food but restaurant cooking. But. Where you where you like to go and even where you hate to go that's a problem I'm still trying to resolve the guy who. Wrote me a few days ago he had a problem as seafood restaurant and I'm still trying to figure out what his problem it's Tuesday. It doesn't seem all that bad enemy. But. Well we'll come back with more the food show at the first polices. The 888 PT hello it's the food show. And Tom Fitzmorris with the looked atop the about what's what's been eating. Oil which you've been needing you know it's been meeting you're against another whale looking but silly thing to 60. 63682606360. It is call Telus what's going on. The festival season is upon us now. Not this weekend but the weekend after. Is going to be the hogs for the cause things to see major barbecue. A festival accuses they have as much music as they have always a fellow port and they sell a lot of but it's also a competition very strong competition. And there are people who are in the Barbeque pews. Who aren't just like fanatical. About it and they go to these. These festivals around the country and enters their Barbeque in competitions. And it's I've I've judged a few of those over the years and it's it's really amazing. It's electoral sort of you know Travel Channel our ability Kansas City barbecue. That it should be because want EL one of the major ones is the Kansas City American royal and thoughts yeah yeah yeah I was a judge for that for a like three of four time Augusta just now. Wow. And it was a it was very interesting and and like that it and yeah now that. But anyway that is side that was taking place work the next week it's I think it's Thursday Friday and Saturday of next week. Not this week and then after that it's for the the French Quarter festival audience and I will be there I think that I know I'm there for at least two days. And maybe more than that. And then following that. We have like two weeks later it's the jazz festival so it's. From here into well into summertime. All the festivals are common. It's like all and burn keep on going and look at why did it. All yeah that's ideally it would keep by the role in this and we we get it up to a 2 October November did you tell. October now. There's two. Come off. Oh okay yeah please do you're always welcome here. Jeff Dennis Hartley is another voice your ship that is used to run restaurant in Canada and everybody liked. Would be out of school if I ask you what happened there none at all I guess it. Everybody loves the place place I still get lots of people asking me you know what happened to it did move somewhere way out they really were look at the. The location became a little bit of problem between you know between yeah economy foreign oil spill and things like that did the location became a little bit of a problem. Alice pretty hard headed I didn't. Like the idea of change in this standard at a venue to do. Basically hamburgers and salads and things like deck kind of stuck to my guns on the kind of food I wanted to do and it gets got a point where discrete. Couldn't really continue but I had great support a low deny a day goes by don't mrs. Clinton you know things change. Ice I remember you had something in your bathroom over there that said it was an actual prescription from your doctors who insisted that you play more golf. That to Jerusalem to plea was too little. Until dark world wanna from a need went from and I doctor it was chemical yeah its its lessons its humor but I still have. Yeah well I think I know I don't play I was a Lago Reno has. Oh my god I'm so sad about that mom my son and I we're we're playing golf pretty good bit and then Katrina came and then when Katrina came. Everything fell apart. So wait a week I haven't played tennis tends to golf since. It it did change speak in attendance win games now have you heard pickle ball. Analysts say a pickle it's not really a food related story but it is because this is typical new pickle ball is. Know they have it at the club on on various nights it's a fun night. Kids and family get together pickle ball as Al game it's much smaller much smaller court in tennis. And it's a lot easier for you know beginners and auto play but it's really one thing that my story is that the way guy called pickle ball. Was that Stanley who invented created the game and it congressman whose name was pickle. And every time the ball would get away he would grab it and run away so became pick. What I call like that that's okay. That's what does dogs do I mean there where game where that was that's the way you scored points says a dog would be the best person on year on year roster this city I don't runaways and hence it's pickle ball. Yesterday was identified candidate and while you're looking for a while we talk to Jeffrey here Jeffrey welcome. Jeffrey I. The court. Is sure. Work. Nancy saint John's parish I think civil known him and they'll. Be. No seat. Visited oil. In a meat and ivory. I'm sorry go ahead. At. 0000. Competing. I think you're right about that. But I I I don't I don't. The it's it's it's a big big deal. If that they had they you know let the beneficiaries. Children with. It all sorts of problems that mostly brain. Cancer is it is what it is and they last year raced two million. Dollars. With now. Is that some. Then around it really is in that came from out of nowhere the two guys that assembled it. You almost doing it is a joke that it not really Wednesday it was something it was that they did moralist slow market it. And it's just took off. And it's still taking. Yeah I got to compete but there yet but they're all in May I mean they look. We terrible and expect. Well that's that's the way it goes don't get dimensional ways to make the coleslaw. And yadda yadda I don't exit may call. Then there's you know one of these days a one I hope we get installed. Our our little whole feature which we have not been able use for a while for some reason. And because with its overdue for. What's in Euro coleslaw feel like it's sweet deal like it's our deal like it juicy deal like it's dry you know everybody's got a different idea but calls. I know. In the garbage okay well the cabbage will get a lot of people that way. Jack for the currency. Yeah we yeah we got started in municipal. 2606368260. Menu is our number our program today is sponsored by Kathy Geovany. If they Geovany is in the French Quarter I guess that's far enough away from here that we would have any real competition there. But it's a shift do closest to row. And he just passed what was it the year number 26 I think it was that he had been there 26 years something like that. And it continues to do it as he always has. And dealt with a an interesting menu right now we didn't eat club dinner over there but. Three weeks ago. And the theme of the dinner was that he was making his menu up completely. From. From on dishes that he had won an award for. Or in some cases he actually won some money I remember there was this one thing that the one that. Was Celek 5000 dollar 500 dollars probably 500 dollars. And anyway he has a lot to be proud of with that but he decided to build an entire menu around those issues. And that's what the heat club had a few weeks ago and now it is. It for a little while anyway for a couple of weeks they are gonna keep doing that along with the regular menu. Which is very Italian in some places but in a lot of places is very new Portland's. And very consistent too good though raw materials and a great service staff to every time I go in there they get a little bit better. Cafe Geovany 117 Decatur street the French Quarter 5292154. For reservation they're open every day every evening. 260. 636. Caller right now get right and we'd love to talk with you about whatever is cooking at your house. Or which are trying to cook or if I can help you with the rest by an idea. A lot of good restaurants up there four and a lot of good deals to a lot of good. Events coming up. So tell me what you're looking forward we'll find it where. Let's see there's something else and wants to get into here but. By the the little sound to Rooney tells me it's time to shut up for a couple of minutes and will be back with more the food show after first please this. The DD hello it's the food show. On that 105 point three FM HD two. And all we do is talk about eating and drinking around here we would love to do that would you what what did you have over the weekend wage ago. And you know tell spotted Telus. You know what's what's that been pleasing news these days. Chef you still there yes amateur tennis hotly. You have a favorite restaurant I almost never ask chefs that because I don't think of doing it but I hear you are in here I am so. And the rest that you like out there. Probably settlement for the most port I don't get out hole yes I know it's yeah it's it's it's difficult to go go to Italy and a couple prayers and. So as I was asking the question I know from. Talking to a lot of people chefs and and and waiters and everybody else to. They. Are not really all that eager to go to a restaurant on their night off. But it's just so law out of its under the system. It makes me think to note eight billion of that and that when opened for the new I figured that about the only thing I couldn't experience. As an apartment to which Walken and as a guest and see in it for the first because it was too late really warming an overwhelming you know be I never straight ticket and who would from. From inside out now also. And yet I find nice all the attic is gone he's act well I would signal now it just looks different. Yeah well yeah expose vote. No well. So why in other words my question view is it is it goes nowhere there's it was a stupid question that I would I would do it again this would know once it looks I don't want to like. Once in awhile. There was certain restaurant people light we see still. Around like. Lol. Natural was his and that there. In fact the maturing. Well it just I'll skip over him Alex pet to. Al expect to I see him in restaurants all the time. And I don't know why that is apparently he likes going out to restaurants. Also chef Tom Coleman who I know if you remember him he was. He opened up the old restaurant. So was OJ. Josh and Jon Jon. Beautiful place and then he he works for a couple other people but anyway. He whenever you'd see him in a restaurant he used to like going restaurants a lot to. He was always dressed so well that you wouldn't recognize him because you were used to seeing with the rag around his head. You know it's a dirty apron and all the rest of the stuff that comes with being an active cook. Let him. When you solve all dressed up you know with a vested in his crow thoughts and off with a stuffy just. It looked like he was from a different world news mission. Yeah away really brilliant guy in the food heat it was nothing like anything anywhere else. Is very rich and it restaurant Johnson was a real art nouveau time place via art Deco to exactly it means. I know we have outside just jumped in there. Yeah sure big help that is. Well anyway. So so it won't get it but I would I did this this is kind of like reverse version of that idea. I we set the the red fish grilled Owens. And I got those what they call barbecue oysters there barbecue Royce will basically fried oysters served with more with buffalo chicken wings office. And the blue cheese and all of that. And I. I was talking to waiter about how good those barbecue oysters wary niece has yet you know something. When you work in a restaurant you use get sick of the food in that restaurant you just never touch. But that dish if it if like one of the falls off the plate or something everybody grabs it's that's so good. That we even love it that way. So the Emmys are hard to come by and pick going in kitchen. I guess so so so Leo and probably do it it is I don't know if you get sick of that you just is just not disturb you or make a mile of but this well it certainly a few things around light light light to the ball which you'll issues you can pick on all day in the. And when they see it is another version of this also and that is when I'm cooking. Usually for area a sudden they get our house like a like Thanksgiving or something. I I don't eat very much myself I feel like I I just wanna stand there and watch everybody else seated because this something. There's still okay you you can't both the cook it and eat it is something wrong with that to me which it makes no sense I know but analysts say okay. Ill about another condition of people do it in the kitchen. Yeah not what you mean. Well it's just a few were acquitted all day you appetite tends to. To leave that particular stuff you know it's Daryn Ngo after you've been the one doing it so. Well and as I mean by telltale. I'm of these problems of the world that we solved so forth today on this show. But one who'd want him get a tee up a goal actually eight yeah yeah. Yeah. HHD. And the question you spellings who. Cost issue that we do we have that later on. And soft Joseph imposed Otto and over the weekend he was at via. Chefs a soiree. The ever been that Northrop's fundraising on the North Shore no plan. And they just had it this weekend he was out there with what looked like a vodka a truckload. A fat and achieve the emphasis. But people Costco for it you know he can't resist certain things that when this one of and a all right while chef thanks for dropping in on us and no wall will bump in the Ugandan if you have anything going on and all that our. Our listeners can enjoy what would you let it snow added that it's always a place finish is nowhere to. You know where to find it certainly knows yeah it was awkward way bite. Thank you I think if they ever had cartilage it. You can eat his food over at the chateau country club at an event there. And he also had a number of other restaurants round town over the years in most notably. Well part of the new in Kenner Owen Williams boulevard which which really great place -- sorry it's under round anymore. Our program today is sponsored by Acropolis cuisine the Acropolis is you know that says. What they're talking but there. His Greece GRE EE CE in the country. The ancient country Greece. And it's a Greek restaurant has been pretty much as far back as I can remember although they have had a succession of owners. On each one of which came in and did one thing. And didn't do another thing. The the thing that was done was that they put in desserts that were always really spectacular in and whenever that chef left you'd never see that desert again. And the other item are wise. Something that they didn't do. And that was to change. Any of the the major dishes. That they they have always. Done over there with the blue probably the most noteworthy. Is the six onion soup and they really do use six different kinds of onions to make that soup and it's it's really good. And try it if you ever go there. And we know it's still a little cool outside. Temperatures in the seventies over the causeway and 85. On land to Leo it's pretty big spread there but anyway. Back to Acropolis cuisine there are open seven days a week Maryland veterans highway just off of Cleary. And seven days as I said in luncheon dinner in a special little. Dinner available every night it's in three of four courses round 25 dollars. And of course all the Greek classics. We will come back with a more of the food show as we into the second. Go round of our visit here too impressed Otto is. Having any club dinner here tonight we'd love to have you join us. I think about it we started about seven ish. What station is this anyway. It.