Apr 8, 2017|
WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers at the French Quarter festival in Jackson Square.
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)
Here I am all right. Nice to be here with you off for a French Quarter festival once again. I don't know how many times have done it but I think it's over twenty im pretty sure it is. And I have seen crowds at the French Quarter festival that are pretty daunting. But I don't remember seeing this many people on a Saturday usually Sundays the big big big crazy day but. The the park is full that we at Jackson square among many other places it's along the riverfront the entire city. I mean the entire afternoon. And go also be there tomorrow. And all going all the way from the old mint. Right on esplanade. And Decatur. And it extends along the riverfront all the way to canal street and everywhere you look. There's a band playing and there are people selling food. And it's good food it's good stuff I've beach pass but I wish I had been able to see more but I just took a walk while the noose was running. And I only got to a putt there I was of trying to go all the way around the the whole park to see if I could get. Some folks to come on over in tell us what's going on. And the I was at many moments that I was hoping we get back in time in fact. I there were moments there. Wow that reminded me of what to me is the gold standard of a huge crowd and that is. Burp at street on Mardi Gras habits to meet you you wanna talk about it a crammed full. Area. Of cloud it. That is it but this is right up with a it was hard to move around I've made it back just in time stuff. Just in time we've give us an 260. One late seventies I telephone number we're also talking about our usual stuff about food but restaurants but cooking if you have. Ever been to the French Quarter festival before you have some thoughts about it. I feud there are things about it that you love. There are things about it that you wish they would change a little bit for some reason call us would love to know it has been a very successfully bid for a long time. But it brings in a fantastic. Number of people. Off I was told by the lady who runs the organization. French Quarter festivals being. Nonprofit. Raises money for the city. And I was I was talking hurt about a week ago. And I access how many people. Have you have you have you any idea how many people come to this because they don't since there's no admission free. You it's kind of hard to keep track of that. And she said we have a system of doing this it's hard to explain. But we're pretty sure it's it's pretty close to accurate as it so how many people she said last year 700000. People. Can you imagine. 700000. People. Well be one of that number I'd get to be here until three. And always enjoyed doing this but I had and by the way I'll be back tomorrow starting early 10 o'clock in the morning until almost 1 o'clock. 1230 until 1230. Is added that so I get to do it twice this year. While we'd love to see you would love to hear from you and it toppled by the way if you're a chef and you're out here and you you're doing the thing. Come on over and visit me at my boot it say a little tent. Right across the literally right across the fence from the lower and alpha. One the corner closest to charters pre you'll find this season we've now. And look that he stopped him and say hello and they tell me what your impressions or. 2601872601870. Come on over I just talked with Ed Maurice and his wife oh gosh what's her name. They ran a really great restaurant. For the longest time. But it could move to a lot. And they never could seem to land on the perfect spot for there restaurant but the food was always always terrific it was good to see them again. 260187. Call us WAB needing. Tell me what you're doing read the piece of these via French Quarter festival what's your favorite part of it. By the way last hour. I was. Noting some of these musicians that are going to be here. And one of them I saw. Here on Jackson square infected so a friend of mine. Ronnie Cole who has been in the middle of every fund raising event that you could possibly imagine he always has been for it's far back as I can remember. Anyway he is performing. At the it in the in the Jackson in Jackson square here. And at 220 so but an hour from now. And I was wondering aloud if how old he was. It's at my memories of him go back so far that it is almost doesn't seem right so now we've looked it up. And Ronnie cold is 86 years old and you believe them. And and he's involved in everything. He just didn't he has his own big charitable event that went off two weeks ago. And another huge success that so well thank you Ronnie. And all the other people who make events like this possible and we are very lucky you would wallets to have that kind of resource. And it sells always a lot of fun to be here 260636. Say no wrong number skews. I have another showing you all week long. That's a different phone number for this 260187. We'd love to you for being. It's a call and tell us whatever is on your mind we've we are not stuck with just doing. The of French Quarter festival we will. It would fuel but in think you're looking for a restaurant or some event coming up. Or you just like to eat you wanna go do some good places that you haven't been to before or do you try to figure out a recipe that this quite coming out. Again applause I'd love to. Talk with you but that and if I don't know the answer to whatever it is you're trying to find out. Somebody listening to us will and we'll be be able to get it from him anyway. 26063. Equal to 60187. What is that. There are there are. Things here this is says BC. And this. Oh these children are we this is weeks pines. Who can't think they have been in this. Since I think the very beginning. They they have been around. Thank you somebody just. Lady just walked by. So they I saw them over here this mrs. week's highs they are here at the festival. And they are lined up right over there and I tried to go there and talk about the coming here. But they were sold its. I could I'd never could get close enough for them to hear me that's it's really a tremendous crowd. If you're coming. I would tell you this parking. In the normal way real real hard. And not a good idea so. A better idea. Is here come on in your. Why all on here yeah c'mon c'mon in then I think though I haven't seen you would awhile to put this on them and we'll talk. To do to do that is to. Yeah. But you know you Wear and you know you were over at Dicky Brennan's again went when you put that on so we can hear them. Just got us yes. What do you do it I know that for the last few years Dickie Brennan. His restaurants that these steak house and then the corporate. Have combined to sort of like. Put together the the basketball world so really yeah in a way that that there was one. There are a lot of dishes I hear people. Telling me good things about one after another after another and network every year everybody loves that that problem when it what's on. But if we we we sort of do. We have Dickie Brennan's steakhouse and Bert knows him. This sort of like two to pull boys whose cars are like a like a Lego like to surf enters that we had that we have a barbecue shrimp folklore tale and then we do they have prime. Crime rip with debris. Quote board yeah yet got a classic yes before what's the outlook using. I imagine right before union that we knew we used prime beef in the rear were were toss added into. A nice gravy. And in the fifth sort of there's golf great conductor is there have been it is all the brown gray right there. But I we've answered who over the little bit of so an and we'll but it coffee you know so called him. Interest and visitors vote unique flavor better. It's a little extra color to actually darker especially if it's just great on the deficit. Who have Richard Riordan and that you. That's that's that's a little secret you know chick we thought you were witness old guard. If you have. A browns lost that needs just a little more color for her appeal. A little bit of that does it at that that you don't. Really taste it takes something that you can't put your finger. But things like off. I've got a anyway it really works and works well with the beef and who drove that cuts of our house real season and in man can't go wrong. Not too far from him barbecued shrimp. I remember. Go this with this actually happened at the the at the palace at the palace. The carpet up super. They did the tasting of different recipes perform usually. At least I don't know where they got some updates that that they had the outlook for. Pastels and Allen now has about five different ways that they asked if I would just you know takes them along with a much other keep. And it was pretty interesting but that's that is to me that's what the really great dish. Project. That tell you amended there's so many who graybar future of recipes around the city. And you know we just put our twist on it in them and me and and and images here's just a moment. But. A lot of people use Volvo and you know men and shallots and you know the pepper in the and here we yards more of an emotion you know where yeah that's the Trenton. Over at this defeats. Well I've got to see his face again that you. There are ought to jointly own skins. He that we as he was the first person I saw it would that we it was a great idea really improved on what was already a terrific. Okay well I work there are for many years and I just. You're right to me to me that's one of premier barbecue shrimp and our city and you know I haven't cracked black and lemon juice and new lemon you have. You know of but it would the decision to wishes here in you can't go wrong and garlic and a career. And he just brought it to another level so. Well it works. So what do you what though what's your recipes nowadays with the what you're doing now. But there where we ticket. We we we do it take off of all over areas of these recipes reusable there was this year. We we put a little bit of Kurt crystal hot sauce in there. We've put garlic. We're a little bit of a veto beer. And basically we finish ruler rose Byrd cracked black pepper creole seasoning and we just bring it up with butter and you know it's just. If you got a bit basically that. One of the most important is when you do barbecue for a redo the whole firms that. That nice fat fat victims out there on and I have that that that's that's what I figured is the big it just puts it all together and now. You still doing the latter here with the with the horrible way of the rusty we'll wait and see. At the club triple point no well basically sell an individual but allowed a lot of people are basically. They're coming over there and it has been one of each and you know we do things could be worse. Who. We'll we'll come and have Jason wanna share and Regis yeah. It's. You know it's funny you know visit as it is a great great week so far and it's beautiful and people are out great music so this. I've been here since June. I've been coming to this event doing what I'm doing right now for the last 25 years I have never seen crowds like this on Saturday this is really so. Batman is beautiful and meaning you get some degree. People servants outta here today and agonized by American people have been listening to great music and there's no other society and its it's beautiful being better. I mean god chime in on us right now. I look at them. See if you ask me you know Lyle thank you thank you Jeff got so there you did that Dickie Brennan's steakhouse and the birth but outside sort of purpose Tuberville. And couple other restaurant into the palace cafe. You tableau and tableau. Now that's that is. We that I read between all four zone that you could look at that we'll tell mr. Dick I said hello or well done you. It's very prayers the I think after he used to say to everybody. Once we send our prayers and that. Not a all right time to hydrate him. We will come back without more of the food show after first please this high it's food Cho coming to live from the French Quarter festival. Run Jackson square. We're. To a right across the street more or less from. That's going to help on. Also from Yuri Olson Jackson square. Just off to my right is Saint Louis cathedral. There's nothing except for here come on over talk to me talk to and people drifting by. That Jack Reed hit that would be fun. I know I could just reach children get it that three point Nuys. Or. All or is as we pronounce it in certain precincts of the city bakery. The AKR. Eat eat the victories did it day. And. But that. We are coming up to another news break here which we participated to the fullest. That we can't. We would love to have to hear from you those 2601872601870. And stand by. A quick news update from. CBS and then we'll be back with more info the photo shoot the coach you that's always a great place to be and it will be back here lovely lovely day at French Quarter festival. Stay tuned thank you welcome back it's the food show on the big 870 WWL I WWO 105 point three FM. I think we can safely call this a tradition now. Chef Paul Miller. As I've been able to point swat pulled him to comment sit down with me for a few minutes which is all he's got right now because this place is jump but I don't remember. A Saturday Everett this this. You think it's like oh it was flipped that thing up just that that thing right there yet just so we can hear you there you go. I think so. It's not always human and and the engineer walked away before here. I think did you hear that when. Can you hear okay there we go we'll figure this out yet. There now when I'm not here and we'll only let you hear you good enough. Hey Dave skinny kid you hear him. Say something. This isn't the well anyway. You're doing. I think the same menu that you have had good success with for the last little while. Yeah but we just got it. Yeah I think we had if for a second there and then it stopped. Doggone it this is rotten luck. I don't know what to do our our engineers who would usually just jump right on that he must have gone to get a glass of water. Yes so. Anyway so you are. You have three things I think those 222. I know what wanna put me is it's the butter beans that drive you crazy. You have to yeah. But the beads that make you crazy is is what he's got. Chicken three odds and cheddar cheese grits yet that's what you've had the last couple years at least yeah. Becky now. Yeah anyway that that we were they from Belgium. I think that it. Now 25 years as a group from Belgium that's been coming here 25 years they always stopped him at the and I've I've been mentioned this yet but the food is a chef Paul K Paul's Louisiana kitchen no lasts. Well over there. On. On. To charters is the one I can never remember for some reason I don't know charters in right right in the middle of the block really. And it and and ownership Paul Miller here is due to chef Paul it was confusing for the longest time puts. We miss our five responding. Yeah anyway. With what else has gone on over there these days it's that's busy. You know. Oh yeah. You know but that that's it's you know like I've been coming down here lately. As I know more than I ever did. But every now and then all of all get up Mike Clark walked a couple of blocks and the sidewalks on both sides of the streets are filled with people who think one way or another. It really is having its if anybody who doesn't get down here to the French Quarter often ought to change their minds but that yeah. Well I'm sorry days that somehow we had a technical glitch here so it but you know I I at least had you here in US and I asked. I always say let's. The it's. Hot and oh really. It well I don't know but that puts people I have detected some people following me around that I have seen. But with various things let's see if we can we get him if his microphone is not feeding. Not that testing on out that's better there we go we got all I hear me now now it's now with the after all that we we find we have here so what looked since I have you know a couple of minutes and what's gone on the cape balls. That's all restaurant that's in a lot of ways the same for a long long time that it a lot of other ways always up to do. Yes which I've takes a menu up as much as we can every day. We keep what the people used to mean the the best sellers. And we have fun with that we meet you know it won't 1 o'clock every day and me in the other shots and decide you know what's gonna go on the menu that take and which is a lot of fun. And then it's it's always fresh because we have no freezers. Soul if it's not the season we don't have it either so you know. Why if I I remember it. This chill over at the commander absolutely she sets up the ones that stuck to. He says. Mother nature knows what she's doing and he doesn't go away. But there was this is wonderful I went with it for years. I actually look for men of Atlanta many years ago ditching me. The first person I've ever about what you could do there wasn't that. And I talked on the phone for like three years and never matter until I moved here with the working commanders is a really wonderful quality you know she was really kicked I. Especially. Whenever. Sail fish purveyors of buddy would show up with something that maybe isn't quite the way it's important that it be and they would draw back at. When an enemy we couldn't get turtles from overseas anymore she put the word out to all the fishermen and set off by every internal use brain. We got everything pumped 300 pounds to one pounds from the what a kick. Well thank you dropped and I know you're. Credibly busy over there and but that that's one of the really good looks like going to count on every year I think it's I still wanna do a deep level there. We need him they need to connect with me will never look at Tom thank you very much it's. Like. Ultimately he's the executive chef but bonds generally speaking. Peoples but it's an encryption. And now we are being visited by. It's Julie. Or is it as I say she's really. And you you call all the time. It is on the you'd think that well have to debate you. I'm allergic to feathers myself about him anyway so. We'll be enjoying yourself yes what was that you're eating. I am eating. Hate Dallas. Read that a little frequented the cake Brett looking can't read footing with the all the colors and it looks if it tastes like that that are. You know I feel like we're in the same boat that the Delta Airlines right now all their flights have been held up by almost like all those storms. I'd and then they have things constantly stopped which is what you hear about it I hate on him. OK a bunch of them though I'm happy that we will be back with or who show and UV after first thing. And hello there it's food show and we're still talking because we try to do everything kept it erupted this June the yes who tells me that first time. You two sons is two sons one of them is that he's being shot in Sweden. And the other is some chocolate tea and chocolate here. This is that I think chocolate feet he can't go too far wrong thing every family needs an electrician the plumber and a chocolate the other. That's about it at an auto mechanic Whitney. Well I have you enjoyed anything can walk around here. I have. I was here Thursday or volunteered at thirst I and so I have a push on delay and hopefully a couple of river it's always. And today have had the pay bills spread within which is really you know that want it to be that much really it's been about the Olympics you have Tina yet. Anyway. We couldn't sort of thing suggest to us and even though it's crowded the line it's not that. They're moving very well that's good. That the funny thing is that you we all right Jackson square and really. About 300. Of the food boots are here they are also along the river starting over at the moment it going all the way to canal street right now. Wolf the report it and parents just about anything you can imagine the way of creole cajun is on the cooking it's all here. You really have the pace yourself a little bit fought to get the danger zone. Yeah bush there or that always works I had I had last year had a red hoodie which is Barry Lawrence. And I was relieved that it really was full it was only a part of it and there was an elderly man sitting next to me looking at incidence shall exclude. It doesn't want it don't the that you and others who. That is that. I've lived in the French Quarter for forty years I'm not afraid youth boot. That can't just pick that that's food and fitness that that's good. The lady walking around with a golf relative machines are anxious is read here this always adding that's wrong. It. We just see colors you used to see. What thanks for dropping him thank you enjoyed it enjoy it yourself. And I but I will enjoy it to Lindsay I have content from using we here on the green phone Connie welcome. Connie are you there yes I am I here here we are. Nice to hear from you today. Hopefully. I'm from. I. You know from that they could because my husband it went up like a mother and I won the French quite bad. Home or end up with something. Like. And get in a long period that we heard something about. Blows my mind and it would grew up on it now on and could he galloped lately he's getting plea guilty. Well you know. There was only one restaurant night new love that we surfing that. And they went out of business above it two months ago. Only. And I'm sorry to tell you that but it's a simple enough that you could actually make it at home. Without really a lot of work it's basically a custard sauce. And you float to Bahrain if you you would do it. Toasted moraine which you just beat the egg whites in the and that the bella and the sugar together and then until we get stiff but then you put it in the the evident about 225. Degrees and it gets hard. And at that point it will float a darn near anything for awhile and now. So you put it on the custard there you are that's floating island. God or thank you. Bob. Well yeah and I think it lights camera no home no that's the problem. That is. What. In is it gumbo oh sure you'll never get to the end of that. Ultimately you look at. A couple of yeah. But you know send it in the bank not. Because we do not think that we. It it's that it can recapture that recipe it's an it's an all time be kinda thing and the it's too bad because the restaurant that was doing it. Was shut due to lock on bettering road and none of that from the chef owner of that place was from Britain. In France and he really. That was one of his two or three best desserts if this is wonderful and you'll closing gaze out battery but that's. Long gone really yeah well but it's. We lightweight we. Want you know apple and at the other might would be that. Is the room at twelve filed. Yeah. Actually what's the name. June it aptly the fire me up at O'Hare would eat it date as trite but a lot of big big in this summit. No but one of the crime go way. It. Well you know but no we. How we got it set at the exact because it's like it. Yeah it's kind of an old fashioned thing and that but you never know dishes have a way of coming back. An unexpectedly. That would be surprised if somebody does that exit could certainly it would be a good profit margin. Item for a restaurant because the the ingredients are cheap they start to the that they just are it's just a great thing. Well I hope you that you find it or something else that will pass but thanks for call. CA it's the food show we will come back with more of that in a moment after first leaves this you know as if this weren't enough of a celebration and about eating. But there is another event coming up in only three days from now on the eleventh. At the Lakefront airport remember I said that the Lakefront airport. They are the four the festival. Is going to be. I'll buy out the best restaurants in Louisiana. It's the American. Culinary federation that does this it's a tremendous heat vent. And you'll really love it it's cost a hundred bucks to go to it and you could find out more of the details about it by going to ACF and a load dot com. At the Lakefront airport up the emcee of it and I we'll see you there it is really a great event was the best of its kind that is done all year. And at a hundred dollars you're stealing it. All right well we have a break we're coming to live from. The from the French Quarter festival right here in front of Saint Louis cathedral can't say anything is more of the city of New Orleans that. And FM on HD on skyway and on line this is WWL radio New Orleans at WWL 1051. Point. I don't five point. To no 105 point. Authority FM. And where the news is next over most of these same frequencies from CBS to Columbia broadcasting system thank you.