Apr 14, 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)
Offer about three months and it's been this I'm having a great time here. And the warns lots of thing to do great whether al-Qaeda. Reader. Well good does it always happy to hear that and itself also. That that hotel and all the restaurants in it. Have they. Very distinctive style. To them and is also a long tradition. Everything from what this is totally out of season right now but the way the lobbyist and up for the holidays we we hear Wii U here in time to put that I was actually years for the interview processes are a year to the interview yet to weigh in December games it was it was when you were here yeah I was here all I guess I'm sorry for a minute there I thought you said it was a year to do it to make island and those here in it's it's beautiful Ollie Ollie off season in fantastic. Amazing. Now well we always shifting out of that toll although two mobile I'm sorry day after tomorrow on Easter Sunday big game for you I would imagine yes but they we have Lee. Easter Sunday brunch. Is going to be enemies and refer those Eagles come. 00 what tell us what you're handling it it's coming. Let me tell you what what Rome first ball is going to be in the wall horrible room. So that's when one on the second floor gets thicker rough or it's and it's one of our biggest war is that we currently have now. And I saw something historic capital and one talk to you about it later he says the basically seedings will be everywhere from 10 AM to 2:30 PM. And in were you know were obstacles one of the city's only true. Love buffet brunch is. And we have no they they used to be everywhere now hardly any restaurants do it yes yes and the hotels were the ones in Denton and when they stopped I can tell you everybody else stop to yes. And you know we we have over 100 items to choose from which clearly yes those oh. Pretty much no one's going home hungry well let's hope now at a but yet it's it's an amazing you know we have. We have anything from south station to trickery chief corner roll bar card receipt which is corner. Yes well like it yeah that's a great yeah I think it has a nice ring to it yes we have a great assortment it is my wife would love that. Yes Unser. Carving station chills elections we have for breakfast station and are features here flog rot so with meet waffles. Bloomberg I walk around with waffles sir that you and it's that would take on Oprah you know than something sweet from a from a breakfast many units at receiver from you know the forger. Mover accomplice who got the richest of the four grind and near ambler pension. And we're gonna have like entertainment from Antoine that's the DL and trio who. Antoine DL in trio. All I think he knows this guy he's played there before yes it's like he's one of the regulars that relief and enough by I don't know if I know him personally. But I I think I've been there and watched him. Do things yes he's he's gonna reader and there the Sunday. And the patriot team is going to be teaching kids how to viewed ultimately decorate the Easter egg so we have something for the kids as well so there is there something for everyone. And you know if you learn more on the job afraid. Go to with a Roosevelt New Orleans the common man and look it up in all three you can also call it final 4335. 3129. I well we've got plenty of time here so can I a Escude a rundown of some of the items that you have. Announcing that we might get real excited about this of course so we have. On this chill selection we have an area where we do small plates we have. Each with pinch colonel cherry tomatoes and goat cheese. We have holed a putt smoked salmon. Grow around crack pot smoked salmon insert so this day it comes out. It doesn't come out like smoked salmon like you would put the capers in the end cream cheese on its just a predictable it took it to him but it's say it it gets it's sort of in the direction of Barbeque yes yes yes and let not the not exactly that but it's you can. You can tell there's a real difference between the two my wife loves that hot smoke yes it is very yeah yes it is well. We also I was massive cessation with that talk toppings. And wait got what is it south station asylum or salads yes OK medium we also have the and a meat and cheese corner we have through rovers Iowa bicycle bottom one though Genoa salami. Packed house might pick a question holes now don't tell me you you make in all this stuff and now we we are real loss of France yes really that's that's my direction we're we're taking I'm gonna ask you question about that later detectives say this is something I've I keep wondering about it and but it will keep on going right now concede that. So. And in its besides that we have a bunch of reporters in and domestic cheese's well. Rob. I featured cocktail. Fresh oysters. Oh boy oysters all you can eat all you can eat all I want you know hungry. You know might show up for that at bat boy your new life. And a as far as the house elections we have small chicken and it's exciting much from gumbo yeah we have stuffed flounder Crawford imperial when do we. And I keys are over wrong. And we have. Our our secure recipe for fried chicken which it's all this via its it's a recipe would use for for many years really and yet what is it. It's if it was CSS secrets I thought I'd try anyway and a hours. Go yeah we have we have that we have conversations we have rules very lamb primary and Auburn potatoes. We have our our traditional breakfast stationed with X ominous porch decks and a leader think of is there and in terms of desserts we have. Oh a lot of different certainly to choose from. And we also have us on the bark for advocates as well. So Sunday bars as soon as UN DAB yes so you go and make your own Sunday assert your own ice cream and it yes and make it any color you want and tell you want yeah. You know well so you you bring that does sound like it's gonna lead up to a hundred things it's not that's quite a bit but salt clench our teeth and and and and clue they clench our fists do well that you and I and I hit anybody OK if the much justice. This is going to be 79 dollar for adults in their life for children although that's not bad no moral. I we have we have crossed the hundred dollar barrier before. I've got to be where a couple hotels that that actually were over hundredth for for a just a little while they didn't keep it very long. So we talking about eighty bucks yes. Okay as buffets go from the perspective of the old days when there were lots above face in a lot of hotels. That is not a bad price it is it's is. Especially with all the stuff yes you talk about flog raw and smokes and all you can eat all you scenario Arian. And so. But it that that works out house to house the house looking you know you you. I get anywhere with. In the in the book who were getting close soon to be sold also aren't very open and who sign up now before his is over. I'm I'm really thinking about it because my daughter lives in that general vicinity. And my wife and her mother. It's all the same person if it's. But she's in Los Angeles right now it's not going to be here for Easter so my daughter and I have to make it make good by ourselves. And I'm trying to talk her into that cassette that does sound like quite good morning also a spot for you Tom. Good yeah yeah absolutely. All right I am getting back to this. Business of making your own Sharkey tree and and so looming in all of that and everything you know it's it's kind of amazing to me and and the there's the restaurants that do it very well there are quite a few of those I there are some also the to a pretty badly. But what is right I see that I wonder. How is this. Possibly worth the amount of time they've got to do that because that is not something he's done an eighty year old cope like for example or. Or Brazil. This is this is not you know all I'm gonna you know toast some some bread it there's this little boy do it and that. It is it really worthwhile you'd think I'd say you're the boss of these things well. From a cost purpose prospective business much cheaper than many fewer devices yes you know in and you can control. You can control of the entire thing from top to bottom oh yeah you can just so it brings it winds up being a good deal for the US and the guys that but he he also. In terms of you know. They took how it's fun with it and learning something else I mean he took some really learn anything from opening a box and in a Whaley about I hate to be in Alaska. You know some kind of crank or something but the up. But we do find. X number. Installations of making your own insulin Meehan making your own circuitry and all that. Where the quality. Is not good. And and no matter how much money they save on that that's going in the wrong direction to me now I have never had that the one you do over the year. But there are there are some that are really goods there are some of them that just truly amaze me. Because I know how much time this takes its not something Nazis we know it is not but yeah like I said our. The only reason why would make something is because we we can make you better would you buy it yeah Isiah is is actually a little CNN of course yeah of course yeah that's the main reason why. Well anyway so that's that you have a good sound like you know pretty good bet that's I can make a meal like that the fact that in fact I almost do every day my wife is always picking up she loves it too. Various kinds of saloon Meehan a shark a tree and she puts it in the refrigerator and we just nipple like. Once then slice at a time you know it's like it before and I have to log on all I know it so it goes fast enough. All right so this is going to be in the up in the you the oh what what is the middle of a sore Waldorf Astoria. Ball roller ball OK I shall we know where it is our. Unless this is change drastically since the last time I was there. That that big ballroom has always been adamant it's it's about as big as anything in any hotel in the city well along those lines. And I remember going to ashamed wrote the sooners dinner you you probably know who's chain to wrote the services but for those who don't. It's a gourmet society that can date its origins back to the fifteen hundreds. And and then they skipped over a several hundred years and then they started up again. And we have a chapter of it here to private gourmet club is basically what it is. And they go to. Places like the Fairmont or what what used to be the Fairmont and the and the rose felt these days and also the better restaurants and they they get them to put together these fabulous dinners I mean just really fabulous. And one night. It was there big gala hosted their biggest dinner of the year. And the lights were turned down very low in this huge dining room. And a door opened weighed on the other side from where most of the tables where they were using most of the room for you all hang out and drink and say hello to each other. There was a door that opened weighs a heck over the air can you see it way over there. The door open there was a waiter. In a tuxedo. And he was carrying. A pretty good size heavy kind of plight. And on it was a block of ice. That weighs in the shape of a swine. They had a that they get they were. Chiseling them and and and doing it that way turns out that they had a kind of a plastic rubber mold and mold and they would put in the freezer in their their place but still. It's sat on top open of laws kind of on a pillow. And under the pillow was a little light that we China up through this one and with the lights off in the dining room. It was one waiter after another until there were about thirty waiters it seem like that probably exaggerating it. But they were each standing in line and each person sitting near this clues to cleanse your palate that we're gonna bring out a little there was also will sorbet and there. And what a presentation I've I've I've hardly ever in my life seen anything quite as impressive that's as that. So that's what you have to live up to the yes yes look at ports there at the hotel. What a tape woman I was just looking up there and they see we have to take a break right now you're ready. Joey ready to to to get a break a Rooney here all right it's a food show I'm Tom Fitzmorris or to kill me one of ours just one of our sponsors. Transport boys ran for voice opened up shop in nineteen 75. In Metairie. He you know it's in a part of Metairie on on veterans you don't think of veterans is anything but being a brand new kind of but do veterans boulevard got developed back in the fifty's. That's a long time ago and this is one of those buildings from about that era. And that's perfect for a poor boy joint go to me that's what you want. And they do everything from scratch in house they roast their own beef they make the wrong gravy from there dripping in from the stock and everything. They fry everything to order that needs frying like those oyster poor boy. They have but even an Italian poor boy sandwich it's it's pretty interest in one of my favorite things there they have mozzarella cheese on each side of the French bread. Than they put down some either slice red sliced. Meatballs or sliced Italian sausage the top of that than some of the red sauce put the two together stick it in the oven until everything gets Krispy cut. And put it out and send them out. You might be the biggest lover of roast beef pork boys in the world but I think you'll find that poor boy is pretty close to his good. And they have a lot of other things too daily specials red beans and rice every day and they make a new product every day makes all the daylights out of it and they also. Have vote Italian platters and seafood platters and all of that if you wanna get a little more ambitious. Also about a hundred person private room in the back can you mention. All of this. Is that grants for voice 3939 veterans highways they are. Near Cleary. And their second location that opened up a couple years over real nice looking place in a pink building a big pink building on west esplanade but three blocks toward town. From. Williams boulevard branch for boys is open every day except nothing doing on Sunday all day long via closed. On Monday they're only open for lunch and then they close at the that the rest of the week lunch and dinner straight through all afternoon. A rans or voice B a RR eight an apostrophe S that's how they miss spell it on there that it can't do anything about it now but. And remember your pressure god. And we'll come back but more of the food show after first please this. Every day there at that. Seven days away just like you. The food show is on seven days a week will be on tomorrow. Noon till three I think. And on Sunday we will be here from one till authority. And how long I got to fit in my my brunch at the Fairmont fighting I mean at the Roosevelt. On a schedule like that I have to check. Anyway with us today we are very very pleased. They have joining us the executive chef of the fare model Roosevelt hotel it's I'm sorry it takes me a long time to get used to it people changing their name's Jose Martinez he's the executive chef over there. So let's see what else you have and you've got. You've got that little coffee shop. Yes and that is yet Teddy star afraid we have is that what it's called yes that is cafe. And and us via a cafe week we also have they found lounge which is not a lot of us we are just the olds as right yes all Sasser and and before it was assessed right it was the fountain lounge the first time I I'm a 100% sure what. Yes I think that's true. And it's funny that the you know F it it would take them fifteen years to change that and came back again but you know these who knew. End okay so you've got those and then the blue room at the moon what are you doing in the blue room. So lately we've. We have three more private than any more weddings than in social events and anything else but is this not open a recently now. And around so we have the fountain launch which is our breakfast lunch and dinner we have Dominica as well from don't match. Support refused different we go they are all the time tests. Yeah I end I don't wanna you know through cassettes not really party Europe your lookout is. It's no no time and it's that's John bashes the deal. But we we go there all the time actually we usually wind up in the final lounge we go to just but everything at the sent. Yes so which is next door you know so we. Who would you gotta eat before via either before or after of course so it's it's great to have the hotel there with the all these election. Are OK so let's let's talk about the the fault and college this is. I can tell 'cause I remembered pretty well I don't know a whole lot of people would register this at all. But that is the layout is pretty much what it was when it was that when it was the job sensor. Kind of there was six sort of an island in the middle and a lot of the east bank can't tables. And have the whole front of the place was wide open to the lobby. Which frankly I didn't think was all that great an idea but as you know is still there is so. Some must be Gordon. What how would you describe the kind of food you're doing in the in that. Outlet so we eat we are open all day for breakfast lunch and dinner in in them into the I don't know how much okay. Put them during dinnertime is more lanky and what's fear that now then on and restaurant for say. And it's it's this week or food or you. You know I of only been there a couple of times and then I think both of those. Or winner when he and we were going to the to the orpheum right afterwards and we hit that there was a special menu that was set up for people that we had theater tickets and such. And that worked out great. Except that was. The media hurry up through something in that room cassettes that's a holy room to me at that place and on that joking that this has ranked at its peak. You know equal I mean there was there was never a restaurant like that before and if as we discussed on our way and ain't never gonna be another one like that either but you know what up place him. Still pretty good deal what but how would you describe what you're doing it in a QB give me some some thoughts about some of the some believe may be menu items you have. So a lot of errors that we have or are are meant to be shared we have and and you are a Smart man. Cassettes where it's all going yes yes yes and we we try and army focus focus is to keep it keep it local keep it sort of in this area and in in more and so it was seen. And and that's kind of direction that we we are taking with with a man and a all right yes and anything that stick out as being the real signature dish. You know that the crawfish. We have a gay boy you can make those rich yes Alia I'll take it if if you. Ever I'm sure you have. Oil and a lot of everybody else's ears as to. If you go to France. And you find that you know we're so used to seeing menus in French release of a lot of French words shifts one around me and we think we know what they mean but that's not the same thing as you go to to France and you order something you'd you'd like Troutman year. They get any doubt that like which you remember that the guys since it really really different. But I remember. Being in in oh a little bistro over there. After gosh I'm trying to remember the name in this thing I'm not it's the the stories that can make any sense that I don't never mind. The economy a little. So. This is this is going on with kind of a French style of vote on the menu I remember wireless yeah crawfish from rotten. In France a Groton. Is not likely to be covered with melted cheese. It's probably got a crust of bread crumbs and herbs and that's exactly what we have. Good for you are now now we know you've seen somebody nobody is thinking I guess it must be you at that if it so but I thought I'd love it done that way when that whenever I cook anything Hogue brought that home my always. This allow this some cheese and then it but usually just parmesan cheese and but mixed in with the bread crumbs in the herbs and and all that and it just hit it to me it's better it's a lot lighter and Wednesday. That is all that all that cream and melted cheese it just gets out controls it does and I think the main reason why ways done that way. Is because of Brown's faster and is look we're yeah out boy that's for sure yes and then bubbling and hopefully yes. That Ruth for tell who. Was roof of Ruth's Chris Baker house. She told me once she was beaten up on me because she didn't like some of the things that I said about. Ruth's Chris in an article written it wasn't so bad the chiefs was very proud everything she did and with good reason. And she says okay you know he got in here where you're talking about. Are all these. These dishes that are covered with day glow blue you know orange cheese as if that's something bad but when Italians some. You wouldn't believe how many people come in here and they won double and triple cheese. Through there was a guy who was in here two days ago and he wanted double cheese on top of this state and she looked at me. When your eyes as they get she said. And you know that's crazy at a and it but what do we do we give it to them. And we charge him for it and everybody's happy and that's why we have that on the menu. Then that makes sense it does yeah I mean you gotta you gotta pay attention to what people wondering yes of course. You know so. Right well that sounds appealing I got to come in there for dinner and I can walk there from here. All right soul. Let's see what about breakfast what do you what do people do for breakfast so it's funny that you mention that we all went well I always trying to find an eclectic. We are are running on the menu on Monday. Oh yeah completely new money for breakfast on Monday you know it's some historical that I haven't come in there in the last couple of days. Because every time you wouldn't believe how often it happens that I'm sitting in. A restaurant and upset OK good I got all this information known to write an article about it tomorrow on Monday morning. And then find out that that was the last day of the old men and he's half the guesses that remind my my biggest contribution so far two. To the menus along the burqa thing you all we'll tell me about it. So. It's become a hot thing. Yes it is brightness all around the cities just like blasting off everywhere we if you think about it Britain breakfast is this one of the most important meals of today you're right all eyes. Certainly it semi that you get a breakfast and then you're off to a good start so. We've we've sort of tweaked we've we've gone through all the rest is that we have an in all the items and and we've only kept. All of the you know signature dishes and had a sell more to the repertoire. But something that is very popular that we edits a breakfast and it was the the organics are just Barr oh are we do what we you know yeah actually make the Jews you Sophia you saw the fruit we do that yeah. So on that's impressive may may first aliens and I think that's going to be very popular. New chancellor of you know this day and age. Be healthy and and sort of eating eating right is is very popular so we have this car nominates. That's kind of a bunch of different vegetables and and he served with a side outside of law. Blueberry and mimicking one in my eyes is one of those super foods that. Audio recording here and nowadays yeah right but if but if it gets stuck between two year T well this one's just wants to perfection so you'll be all good idea I can go. Yes that's that's another one of the items in an Odyssey. Something that we have new us Wallace is a breakfast meat yes ideally I love me if I'm always always have to wait where you from by the way I mean you used you have a little faint. Trace of an accent yes so I was born racing for eco. Lived there for 21 years and then decided to come to US to go to culinary school and a the plan was to go go back victory here in here and there are went back. Well who would sounds good to me you know every I've been there three of four times. Enough that I I know of a couple of good restaurants to go without having a look up now now that I said at a map to remember what they Wear and I'm not gonna remember OK so. Whenever I've been to send one it's in the in the old town. It looks. Just like you want yes yet he already had only difference is we don't have any hills and they have hill yes. But a the architecture is almost exactly you're absolutely right in the French Quarter in uptown you see lots and lots of buildings in just that way. Yes very very similar I I I gotta feel right at home lie in many ways that you gain and that's one alone that the climate it is very similar as well very humid. And hot so. It's I'm happy to be here for sure won't go and use you certainly seem happy if they expect to wait where where we had to do via. We've had we get whale off of that we wound up in Puerto Rico. I can't remember we were talking about the breakfast me yes and all that's right you want about me guys if I remember right it's scrambled eggs and some. Accessories though sure rezone and wait there's something Krispy unit yes. Corn tortilla chips they're a year ago this area and you just kind of tossed this it's it's almost like a cash yes it's almost like it has but it's good it's it regulars in this so a lot of players a lot of sense for a lot of nice mild field's new like it. Mean gas MI GAS in case she received on a menu. Where or where you would always was still talking about breakfast. Yes so I am and also one of the items that we that we have us all that we we've tweaked and then you know. Perfected is the Alabama tilts as one of those things again avocado told us it is very very popular nowadays. And it's this enemy is machine you Jessica went right. All you betcha we certainly well. It's the food show I'm Tom Fitzmorris it's great to be here we are you talking about food and restaurants and and and all that. And we will come back in just a moment but first please I have a word here. On the subject. It's great that stuff off the. Mickey moto Mickey mode to always face sushi bar primarily. However there's nothing that says. That when you go to his sushi bar you must either eat nothing but sushi or you must eat tempore and teriyaki. In fact you can eat anything you want and I think it in some restaurants in particular in this would certainly be one of them Mickey moto. Is he going there and you start off with may be you know a one order of of sushi just one night. Have that. Enjoyed that. And then get like a warm appetizer for right off their menu the one I've really level there. They have these big muscle shelves at big mussel shells and have little mussel shells flew they have big a big mussel shell. With three or four of the little muscles in there. With a sauce that's based on mayonnaise which seems strange accept that they use lots of manes in in in Japan believe it or not. And they work in some of that caviar that you find on either end of the sushi rolls. And they run this under the broiler that is so good I mean that is it would be way up to the top of things. In my life very delicate really fresh. And Mickey moto is menu is just full of stuff like that a big big goal all over the place with a so that when you beat there if you really creative about it you can you'll have very likely. One of the two or three best sushi dinners you've ever had your life and you didn't even eat nothing but sushi what what a stupid sentence that one's. Anyhow all of this is so going on over at Mickey moto they are at. On. South Carol to an avenue couple blocks lakeside. Their heart and open seven days a week luncheon dinner they delivered throughout the city and they have believe in another drive through and I'll always feel like you have to apologize for that because. The building that they are in used to be a savings and loan and they just had this this thing where they could do we you know deposits and stuff they said Whalen we've. Sushi fits in here brand here you go and drive away. Mickey moto. A we'd need a break don't we. We do okay we will come back but more of our show and just a moment after first please this. That they PD deputy buying betting hello hello hello it's the food show. On. 105 point three FM HD 20. And we have been talking for the last 45 minutes or so to. The new executive chef over at the Roosevelt hotel. A place that has a lot of history and serving classy food. And he's telling me about it. About Easter Sunday which is coming up so what let's just wrap up by running that down. What's. What's the program so Easter Sunday yup. It would be open from 10 AM to 2:30 PM my. And again over 100 items it's going to be one of is actually it's one of the only thing else series. Brunch buffets that there were holes this year and it's going to be incredible. Yeah the prices you know what she says 7779. Dollars that's plus plus right plus yes. Yeah and and that begins that they use at 11:10 AM 10 AM 10 AM. And you go till 3230. PM thirty outs close yes. And reservations absolutely essential yes I would yes there and you tell me you're almost book were almost books so very open and book now what's the number. What is the phone number 504 okay 33533531. To none to none of guesses at the formerly known as the SaaS wreck restaurant but the fountain launch its right off the main lobby. And you know just a beautiful beautiful oh I'm sorry I actually doing it upstairs guest is vulnerable sort of oil that's that's a big big beautiful space to and it is the whole thing. I think you made a good point is a very family friendly sort of gets kids coming with you. The kids are gonna have ice cream to play with that other kinds of things that they're gonna like so that's good. What thanks for coming on its great having you here and I know you're probably disease can be right now I'm. I'm going to thank you in CO again will be grimy Donna thank you for that's a it's. And you it's Jose Martinez executive chef of the Roosevelt hotel. And and I've since I can't lead you there myself you you can just walk right out of the store and then go that way and then go that way no new dual dual. That you won't get lost I don't think you will anyway if you do just. Just jealous because Scott who who will. All all okay Logan will take my thanks. Come on over here would you rob. And the seat. And I tell you it this while you're getting yourself comfortable. I have I have another. My wife booked the show interestingly today I'll just say that if we'd I'd never know what's gonna happen some time to this is one of those times but. We have follow. Also on the phone. It is and the it would switcheroo last name. Able owned. All it would good debt that no wonder our way this is written it's kind of strange for me figure this out. You have taken over the Casablanca. Restaurant I understand in fact. Linda walked then called me about a week and a half ago this to tell me about this like. And I was so surprised to hear that because she was so dedicated to it then she says have you ever thought about how long have been doing this. And I can't think of it you have been there as long as I can remember. So was. Is that so the time was there and she was can take it easy for awhile and and you are now saddled with that wonderful rest but really. Yeah yeah at the order. In August. When China for current 21 years. Yeah and yeah actually. Shares was was pretty. And then they're sent in prevented them. Can and cheap dignity in. Yeah well well a richly deserved. Off I I know you. I'll I'll bet you're Smart enough by not to know to just throw away every recipe she had there because she thought she got a lot of work I'd done. But there are a I would like to tell you but something that they have always done over there that really impressed the daylights out of me. And that is. That if you get a souped there the chances of it being anything less than really fantastic. Are very very low. And out and and I asked her what to sit so what do you do it we what's what's with this little soup with this split pea soup all these different soups you do all the time and she said. It's very simple I make a vegetable stock. Which is like you know beef stock or a a chicken stock but it's instead of being made. With the meets hugest all all the vegetables that you would have been in in a stock. Are right there. Am on that gives so much more flavor than it sounds like it has even a chance to do win. That and I've incorporated that into a lot of my own recipe uses is she has really turned me on the site there. Yeah absolutely yeah we've we've. It would have been equally. Let's go do very is that we've we have all the you know and we make. It would every day and and tired are there and in a lot of new. Differences. And have gotten a lot of really positive feedback and I is so hopefully that that something and Karen know that she had. Now but that probably the the most distinctive aspect of Casablanca is that it is safe fully Kosher restaurant and always has been. And in the in the strictest sense of the word. Yeah and where and when we're talking about. Salem and and that she that was something very important. All I I know its. Continued. Now. And I assume that it is doing so because she told me even she told me a lot of this stuff that you you you were probably planning on telling me but. That you'd you'd the to a viewer in the same community. And that's where the the connection was made. Yeah. Yeah. And look for them you know like that. They're comfortable on. And I've been here the and my life. And that was like it there and then in law and and that I attended eat Kosher catering business. That was thrown in there when you're looking. Other shoes you know it started popping in and widget tip in light and very natural. Yeah well that's certainly does. I've I've seen a lot of really successful restaurants who to get going just because is that news. Even or Ralph Brennan knew he bought harassment a couple of years ago. And I said regional who who you have figured for the via customers in this thing and he said we. They're the ones that we haven't been able serve because for private parties. And and oh what the what they needed was to. Do private parties and due ala cart this is because if you tried to do one or the other Loney wouldn't work. But it it would does work if you do it then obviously the way that you were doing it. Yeah yeah and it was it was great earlier in my business where Adam might cater and I would be able to really just flaw a lot of in a cup of vodka he hadn't. But that people out of my and it might find balance and building engineering. Out of out of kitchen the book at them. There's been a very natural natural. Yeah well. Congratulations for that and thank you. Aura for keeping it going because. I'm not Jewish but there are a lot of things that happen in in Jewish cuisine that interest me tremendously so. I'm I'm always glad to have somebody do limit. And also video is another part of the tradition there and she was so originally from Morocco if I'm not mistaken. So a lot of the food. What is so was Moroccan in in its the origins. And that has a long Jewish tradition to going back home you know hundreds if not thousands of yours. So yeah. There are a lot of it is originated act in Morocco and and have now there's there's not very many do. A lot of and weeks and but yet but a lot of those waivers. Yeah action different strip within the within and those of Moroccan Israeli fusion. Let's it's a great mix of weeks there where three chefs. Who work there were Brothers is maverick or four of them ultimately the bitumen Brothers. And they had a series of restaurants most of them on the west bankable things they weren't Kosher but they were from Morocco and they were Jewish. And day they and they were always slipping in dishes that really came clearly out of the Jewish ship culinary tradition. So on anyway it's it's it's not as odd as it seems the first time you hear it especially if you don't know what's gone on. Well we're at a pretty celebratory time of year for the Jewish communities around right. Yeah it's you're currently in the in the middle of the passover holiday. Started Monday night and continue on after Tuesday. A dateline. And very interesting times. Regulations well. And there's a lot of restrictions. And then and and can't eat during the yeah. We counted and any bread product. Nothing nothing would be. Well. In we're a very strict about what how it prudent and we have a lot of a lot of people have totally. Separate issues that they take out for that the that we. Up the band at the cook them. Well yeah. I I've been lucky over the years and having enough friends that I have off frequently. Been aghast at a passover Slater. And I think it's it's a wonderful tradition in it for you know everything else you can say what that is there too but. I don't come from that perspective but I I I gotta say it's. It's something he gets gets to me. They're a wonderful thing you know events and families are you know a family is out from the little kids all the Whalen. Yep yep and a great time that it is to do family time. I'm actually currently in new York and now it only for the holiday. And we we all got together. About fifteen people and that they're running. And you know there. There are ways talking about that this story. Some some relief do it here. Do it it is well yes really a wonderful I'm. This is in New York you say. Gee I didn't know there were any Jews in New York. I got a laugh out of it. Here and there well well this is really great news cost a blond guy who which is right across some burned from the lakeside and also is certainly easy enough to find Big Easy to park their big parking lot. And what you will identify mostly is Middle Eastern food. But now that we've got and other restaurants senate take in this up to the next level and I'm. I'm hoping that that's what happens with the U and me get there who knew bunch of customers in a lot of new ideas certainly. I've I've I've really taken by Simon and and then. I've stuck with Betty the old menu for her why island and but I'm. We Cutler isn't some of though. The regulars. Popular about what is that page. Where you know among them what with whom they love them and we're going right now and in the menu which will hopefully be out and back markers. And our department found the key thing. See these dishes. Staple of the book and. Well yes you where you can't stand still if there's one rule I've seen about the restaurant business that is certainly your truth. Well it's a pleasure talking with you and and again I'm very happy to learn that group that Casablanca will go on his level yeah. But what are what are. My play. And if you ever have anything going on that you think we we might be interest in give you applies I we. Yeah we're going to of this quality yet and and just just you know I think if you wanna come on yeah. Right now we are actually because of that would work well he. We're closing until Wednesday. And I can't we we reopen. Okay. That's a great real familiar schedule. What are you thank you very much feel. My pleasure is that's in the Adelman who is the new boss over at. Casablanca overrun in in Metairie we will come back with the Wii. You don't need a break okay well I have a few of my own here and I need to get to fury news. Of one of the most often ask questions on our radio show is. Where. Oh where can I find a hole. Flounder the way it used to be at Weston park with the head in the tail and everything's still on a fried usually stuffed with crabmeat usually. Where can you find that these days the truth is ever since. The Weston park got destroyed by Hurricane Katrina it's been kind of tough the fight that but there are a few places and and topping the list I would say. He is few worries. And they have a whenever it's available fresh if you get there and they say it was sorry we were unable to get any fresh floundered so they just won't do it they'll wait until it. Comes around and they can putter but back on the menu. But that they would make it any way you want believe they can have that broiled you could have a grill you can have fried. You can have its stuff with crabmeat or whatever or not stuffed at all. And it is it will re meant they'd make. It will. Get this out yet it'll make you remember the wonderful days of Weston park before the disaster it. And he easy to think about too they are open every day Monday through Friday lunch through dinner. And they are also on forests and four Friday excuse me get this this right now yet. It's on Saturday night they they do. Dinner every week fury threat across veterans highway from door next supermarket. And as they are and moments. With this is you know. I. Rob I hope you you've got a little bit the timepiece is we we've had this just at the the news break it makes sense to get going they come about wasting your time in my. Decide pretty good it wasting people's time. A program is also sponsored by a calf face peace out. Kathy speed so opened up originally in 1899. Which is you know even in the oil and said make your eyes popped sometimes. It was what it is for it or what it was four quite a long time in and closed and was empty. And then. A Doctor Who wins a group made in a wine guy and he he he loved restaurant. He he bought the place rebuilt it and threw some new ideas on the menu that have really caught on that do the best one of ball. Was finished grilled over charcoal which might not sound like anything except that in those days this would have been the mid 60s70s. Trend. There was nobody doing that and it caught on. And just swept across. Uptown in particular but now we youth you fine but lots investments that have wood burning grill or or charcoal grill. Fish which is a great way to cook fish. But it goes on. Way beyond that and as they have returned to business after a long break for Katrina they had a lot of damages to be fixed. And it is the restaurant you remember if you were a regular there it was always a hip kind of place you'd never know who you'd won in two. It often see people for the arts. Who would show up there after some event or other. And just plain old good food to all the time it's. Kathy east peace day or at 1011. Decatur street that's right across street from the French market. And they are open seven days would skis mean that's not true Wednesday. Through. Sunday for dinner and they have Sunday brunch every week. Kathy speaks to be cute cute cute cute cute cute too little so we have to bring appear before we get rolling. Into the next segment. I I just don't know oh yes I do know. If you are looking for a restaurant to go to for Easter Sunday brunch or it just Easter Sunday whatever this is this covers. Mid day and evening service. Both. I have a list of a hundred. It's a hundred and something I know it's more than a hundred. Restaurants that are going to be open and here's where you'll find it if you go to no menu dot com. You don't have to do anything beyond that that's that's the home page and it's the very first thing you'll see the word Easter. Right below that you click on the on a clicker Rooney and it takes you over to the page and it has the address phone numbers hours C and of all those you know ten plus a hundred plus restaurants that are going to be open for a for Easter. 105 point three. WW LF MHD. Two can our New Orleans. Where the news is next over most of these same frequencies and and will be back. That been done that they don't bump bump bump bump bump bump bump up. 10 file. Betty Betty 105 point three. WW LF MHD. Two. Not just not just won a five point three but HD two. This is Tom Fitzmorris with the second course of the food show our program a pleasure. And it's nice to be here with you talking about food and restaurants and cooking and all that every day in the big Easter weekend coming up. And big celebration. On Easter Sunday. And a lot of restaurants doing a lot of things if you're looking for. A place to go on Easter Sunday it's not as easy as it used to be a lot of people are going out on Easter Sunday now. As opposed to the way it was when I was growing up. And I'm all for that but the but first you have to find a restaurant that still has space available. And so far that two people I've talked to about it today. Both told me that they are either full or extremely close to being full so if you wanna go out to eat. On for Easter Sunday and that's whether you go brunch or dinner time. I have a list of all of the restaurants that I know of that it opened I is no possible way I can tell you whose full and who's not but at least give you a starting point. And I have the phone number right there so TC Erica. All right now we are very pleased once again have rob Nelson who is who was on with us. Punch a few years ago two years ago. And he is with Elmer candy. One of the great names in. In candy. In a while and certainly for as long as anybody can remember at least as long as I can remember anyway I can't remember a time when there was no homers who is Elmer anyway. Well you know our company I don't think you're around at the beginning because it was a found an 1854 also our 160 years old but. Our company was was founded by a German immigrant came to New Orleans looking for new opportunity his name was Christopher Henry Miller. And is start of the Miller candy company in an 1855. And and had a number of daughters and a daughter married a gust to sell more. And so he went and what does this Albert NATO if you want to say OK guess what the guy's name wise site that one would have come in about one billionth. In line at that that's I never pictured that is a Kostis Elmer somehow. You know good. German name and then I guess and when in the business of this father in law and and and all he was already doing this. Now he not just winner with his flat I was his father in law and then around the turn of the century after Christopher Henry Miller and passed away. It just became Elmer candy company in and a number of of the justices kids we're became you know got into the business and so it. You know it was an Elmer family up into the early sixties and then. My grandfather got into the business with the homers in the in the early sixties and so were a 160 eat two years to two families and on third generation the second them. Well it is so it's it's still a family business still famine business now. Let's see where are you guys these days four for a long time you were pretty much right where we're sitting right now I don't almost exactly half. Downtown and then I remember there was a move out to what happens I think in punk still. Well as close up. And that lasted a long time and are you still there like I honestly I don't know we are still there. We've added on a number of times we just completed a 70000 square foot. Forty million plus expansion. In parts to. Well things sound good. Well you know it's just markets change and and you have to adapt to what's going on in and we've content to a place where. All of our bar chart Coetzer. Or made. On the state of the art equipment and nobody ever touches the product and it's all packed or robotic aliens. It's it's a different world to you know I. I remember when I was a kid. Dick peace potato chips and other old New Orleans company back Longo on. They used to run TV commercials and they would with a -- out there the quality of their potato chips by saying. Dick he's potato chips. Untouched by human hands so I kept thinking what is it gorillas are picking up a fifth the fifth. But here we are again you know it's you you you're you're keeping that tradition up sort of well Andy you know we did and we have this expansion Emeka all of our box Sharpless in a different manner. However all the Easter Oliver's two products are still made the same way. That's one thing we can't change like Oleg to be some examples. What you're talking about is being moved through old traditional ones deal okay heavily cash heavenly hash that's been around forever. Guys in 23 in our company in and was actually founded at a department store canal street in the early nineteen hundreds of DH Holmes one. No I'm I'm actually not positive of it could have them. But I remember one of the two big stories they had can the maker right there mean you can even watch him do it but that was one of the things that was already. Always on endlessly. Once the heavenly hash and also for people who are coming in from the Moines Iowa. Or park a city Oklahoma they know heavenly hash as being a totally different thing having nothing to do with chocolate you sure you run into that now and yeah it well it is it it's a trademark name in and every now and then you see a pop up and we just have to give the folks call on talent it's a trademark name and then people are pretty. Understanding about the Delaware we'll see him do it that's that stuff. You you have been talking about the heart shaped boxed chocolates. You hit me with statistic break before we went on the year that you are the that Elvis is now the biggest maker of those a second largest second west north or weakness in North America. And we're talking by I mean you can you don't have to be told what this is this is this something you see everywhere you bill. Koran are trademarks would talk to him yeah you you know you would think that women would have caught on that right now. Actually I'm I'm completely screwed up on it in my wife has very chiefs of of a chocolate lover just a Shockley maniac Greeley. And she's always telling me OK well here's what they've really love and I can't believe that you don't know yet. Confident that it's the death it's amazing some of the researcher we do and some of things refined that's got to be just so. And I don't think she's unique in that. So. This is have you say you've actually done studies about this we what did you do everything what do what have you learned of from the studies. Well. You know you have faith. Well I can say that have people in this local area you know I say southeast Louisiana are passionate about avalanche and Goldberg's Beaulieu. So that's certainly one thing we've we've. It's been. Something that's come up over and over again but from a chart with standpoint and then we. You know we wanna make sure they would be assortment right so you and you think of the old. Idea of people opening up the box of chocolate and sticking their finger and each saint is this the one guy you know and he may be fine three or four out of the box that they like and the rest are ruined. He actually better a lot of research try to find out love with a top chocolate so that we wouldn't have that minute and what are. Well we do you people look caramel. We do. A caramel piece suits and milk chocolate and but we also do a dark chocolate Karen Melvin has caramel infused with dark chocolate interest to buy it and it. Those it. Did the Carroll has to be exactly right if it's too hard we found in our in our homework that. Women think that they look like a cow eating. So. We gotta make it exactly the right consisting now open to running if it's to run a and someone has their. Face freshly made out. Or when their makeup so this is perfect so. We we work we've got a couple of we do it of course a strawberry apiece. Being from parts to we have data Scarborough hey I would think so and and then what's great with Chocolat is is award so we do it orange and our total that is the truth I've always had and a weak spot for a chocolate in Orange together. Now it's and I actually have got to. Just got and it's sitting in my office right now a book from one of our chocolate partners a huge box of dark chocolate high and dark chocolate it's flavored orange but. Should've brought that but that. And then we make cocoa troublesome were able to make her own truffles senator and we do that hard it's a hardship mold. Now all these products are all molded. And and again there were bound at the pack nobody ever touch love who makes these moles. Well good to have a like artists are sending to come in and then here's an. Here's our. November design now in the molds. You know it's it's hundreds of thousands of dollars if you wanna invest in the name (%expletive) is that right and hundreds of thousands of dollars us so you know we'll get ready to change it all the time you know but died now actually the molds that we have ever made in Germany. And they're very. There are made to. Very strict specifications. And part of the reason is is that win when you're making the show all the chocolate. Chocolate goes into the mold and then there's another piece that comes into that mold it to. To push the chocolate against the sides of the mole to make that perfect shell and is so. The tooling goes to it's it's it's so exactly and if it's not. Because a lot of problems. Well I'm not sure I wanna know what they are but the that's that's just and I'm just trying to get my head around the the cost of the of the molds since then that's. So it's not something. Another question might get every now and then as you know we wanna do something special for this venom out of that room unitas. I can do it as long as it's a rectangle a square heart shaped around. Okay and then you're in business and exact yet so it's this the filling of it is the easy part is switchers. What I'm hearing you say anyway surge so we've got to. In our kitchen and in the new kitchen we built three different processes one as a fund and continue respondent. Plan where using Louisiana cane sugar bringing an end. Well it's been refined that we use actually dries sugars start that process. And we have the second line and makes the term Al that I discussed and then a third line into we can actually in mill products so it's we have to mills. That and make our truffles and her. I'm. I I like chocolate OK but I must defer to my wife whenever they're in matters of chocolate because she deeply understands it and a has with very deep group of friendship with with chocolate. And the thing that I always hear her talking about these days and my daughter to my daughter actually my daughter's a pretty good pace future. And sushi gets into that several different levels but they. They talk about this really dark dense chocolate that is. It would do some number that that you've you've and it ended due to higher it is or the lower it is. The bill more bitter and dance and who do less like chocolate to me. But that's what they love. That's one of my wife anyway she she gets this chocolate that to me is is just so powerful that I I can't stand it it. We're talking about I guess the tech how confident and so when I guess so when your two when you have the pure chocolate I mean it is somewhat. Bitter I would if someone is better. So when you're talking about different percentages it's as. The main ingredient that's added to at a sugar talks that so if it's a 50% power 65% there's going to be more sugar and appease now. Well that's an my my question is it is it is that a direction that that business is taking a more and more of that the door. More bitter kind of chocolate or is that just in certain. Unusual circles and I think that that is. It's been an ongoing trend for years. It's. To the person that really can taste the difference of different quality chocolates and mean that something it's kind of guess but fine wine news you appreciate you can appreciate different. One vineyard over another. But. If you know it's. Hard to figure yeah I'm I'm. Drive you have that are hard to figure look on your face I know it does I use it so much myself. The watch it would take a break here for a second get a little caught up a program today is sponsored by the maple street cafe. I called my little sister the other day and I said what's going to dinner key UN join me over at the maple street and she said why are we going there. And I AS that you know 'cause. One immediate reason is all business. They have commercials on my radio show and I wanna make sure. That the place is still good case I'm not gonna get up here into commercials for restaurants that I don't think of very. So they pass that test right away we went in there. But we started off. With one of my favorite dishes is great little appetizer or you could lead it is an entree we split an entree into two appetizers it was perfect. A on three different kinds of exotic in some cases wild mushrooms. Tossed with Angel hair pasta and a very light brown sauce but it's a great flavor little parmesan cheese over the top of cheese over the top and you've got to a wonderful appetizer or you worry you get your parts of the way the Italians eat it which is that second courts never in the third or fourth. But that is not where we ended and no one thing I've found to be very consistent over at the maple street cafe is that they. They get good fish in the air they always have a good fish special every night that night. It was red fish that had what they called a Margarita as sought say I don't know. What exactly went into that but it wasn't the mop Marjorie. Or any of the classic names this is good and it was serve with a lot of steamed vegetables and that was kind of the program it was a a fish dish with very little fat and lots and lots of vegetables like this is although what you're supposed to be eating all the time many. So I enjoyed that my sister had something a little closer to the ground that we news red fish with some almonds and with creamed spinach underneath and all of this was good and strangely enough. They make a really good caramel custard over there a vote as good as anyone I know that to that to me yours set the standard. Our gala tours and the pepper mill global places but though both of those are but perfection in this one this door near caught up with a this is the maple street cafe there are open seven days a week 364. Days a year that when they leave out is Labor Day. And they will be there on Easter Sunday they have a special menu thirty dollars for adults fifteen dollars for the kid goes under twelve. And they were open all day long lunch and dinner at the maple street cafe. 26063. Six aid is our telephone number if you care to call us we're sitting around talking with a rob Nelson he is the what is what is your title you have. I play 8280 title. Chairman CEO all of the boss OK so where are we talking to the lead man. Over at at Elmer is chocolates. I I ask you this question. Last time you were here which was a while ago. But people keep asking me for the towards the facts on this and so on and ask you again. Remember a bubble it's capsule could there was if I remember right there was two there was fruit but bullets and then there were meant Bob bullets. And what they way they and they actually did look like like bubbles but there may be. Two inches across an inch and a half maybe. That's our right I mean now that was. I know that that was around in the seventies because I used to spend a lot of my weekends of my father. I'm going in trying to fix that equipment could never worked. But wonderful but it was a great product it was forced on Chocolat and it was of one of the sought your summer. Items that they did traditionally try sell as much during the summer as it melts in Mel's idea so it was a big summer Rodham. And it's probably the most requested item. Really of anyone that we don't make it more quickly and there's a lot of Dennis. He said it weighs sub kind of hard candy basically been blown out. How was it made anyway at. I just age act. Which affected Tyreke is that haven't even seen this type of equipment sent out as a good riddance to him but dad it just obstruct his little things out and put her there but they melted in your mount them in their very own way oracle table one. You know I always I always like that. But go on forever gone forever well and now. Was to demand for its still pretty good. Borrow it just so I have to put up with a machine you know you and we did that and there was one other company that made amendment and we start making them too so I think there was enough room for two companies and then eventually that company went out of business and so. Just never come back oh well. Some day. Somebody will make it again and it'll be huge success for two weeks in this field that perceived. Let's see what would give anything new. This this season. So this year. Haven't album that gold brick fudge which is new moon so. Well double not. Caught well or here's a here's the package. OK okay it's a gold brick. It's a variation on the gold correct so Sobel with more nuts obviously. Yes that's. Well it's actual demand supply address a piece of where's the the gold brick is Mormon melt away senator villains more of a chocolate fudge senator. We had a piece that we made. I in our park shark assortment and honestly I think most of it was distributed in Canada it was a very popular peace and settlements and the cons. And when we changed our way of making our mark Sharpless we changed some of course assortment and that is one of the pieces that it we no longer made and everybody loved that bad recipe and liked making it like dating and so. We decided to bring him back and as a good firm referring Soledad that's their ego. It is that would answer me this question because I don't know. If I were asked to set and often come up with a good answer. What's the difference between chocolate and fudge this is considered fudge. Okay so. A fudge would be cooked minutes if it's cooked. In high temperatures and then cooled on. On you know we have these schools slabs it will actually. Just steam cooked the ingredients poor man on the slab over a period of time it it solidifies and we can roll it up and extra routed to to be covered with chocolate later. So. They'll be the main difference. Now. They they seem both to be what I would call chocolate but apparently in me here it is it says gold brick fudge right there. Well turn in and chocolate chocolate itself is basically. You know comes from the tech RO. The fruit car dream we're talking about earlier in a lot of people like serving him. TARP put his comes from a fruit you know so there's a lot of health benefits to chart and now. If you get the could count count and down and you start adding milk shoppers here it may be is not as much TARP that was used to they. But. If people. You know days if it's something people Canadian has health benefits to an. And ultimately it's a treat you know so. Sure people if you look at the average died about 2% of calories come from candy. So just 2% just 2%. So. Candy is a treat and I think people like to find the PC candidate Ted they like and and so when they're gonna. Treat themselves or reward themselves they. They found what they like. Well I know everybody loves school projects I mean you you can't resist them to eat and and usually you don't just eat one. I mean not in my experience and well it's instinct so the number one item in south Louisiana for for Easter is heavenly hash number two is over but it's close so very close second. Who came up with the name. Male or family develop the Goldberg in 1930 says Paul and it was the first candy bars at the sold for a dime. Bombs services unit just Nadia that's saying something there because. I I knew I used to work in the grocery store back in the sixties more than anything and I I was there during the at pock these seemingly endless at pocket of Nichols can't write and if you the the only things that we ten cents were moans and on the joint. And everything else was a neck. You know. So was so that happened with the with with gold bricks to right so would make. Bore manei introduced in 1936 are critical element there crazy you know this'll never subtle. And but if there was some open about it I think that. The gold I've talked of people that when their you know eight is when their two children. When it came out and they said you know made him feel rich. So I was. In other something could happen it's a tradition that's been passed along all the way amid it's also identified by just about everybody is so real the wallets thing. You know this it's it has the the imprimatur of whom. But yet he answers a the only way you can get a year round now would be to the oh is that right to Brasilia Rio all the candies that we sold Easter is only available. You know some from basically valentines day some of it maybe in January but mostly. Valentine's Day through Easter. And but so the only way you go over to other than that would be year over topping which is an ice cream topping which you can find a different restaurants what would this explains a lot of things even more then because this is one of the seasonal things like crawfish. You can't wait until the crawfish show up and and you love them you love them but when they go away. You just forget about it for a while and you you love it even more when it comes back again. You know there's something to that I think fit here induces in in our community here were very traditional oriented and traditions passed on. It's just like you exactly crawfish they go back king cakes think about so many different things that are just. You know people wait till it happens but it peeking get it all year it would be as popular. Yeah I'm sure that's true I I remember an episode. Over it Willie Colmes restaurant do you remember him by any chance I don't he was it a German chef he would. Worked in a bunch of I don't know about a bunch but quite a few top end hotels here and then he opened his own restaurant across the way crossed the river. And one of the items on his menu was so veal shank it was what we would now call a and so boo go all bogey he really made it differently. And because you did have the big bone in the way or anything so. He would serve this but it was an off the menu special so. It wasn't on the menu at all but it was so popular that at some point he decided one and we just put this on now save the waiter some time haven't explained the whole thing they. They did that and the sales of that item plummeted. And and then they took it back off the menu get away right back up again you have a look that little mystery is something special. Right and you know there's people trying to hold on to it today and the story that I get most often or people storing. Especially heavily ash storing in the freezer. And it. And it's true because and I remember back after Katrina and looking at the cover of the New York Times. And they had pictures of refrigerators out on the street. United Kaiser member and and I and him in one of the freezers it was our product right there on center and I don't look so great at that time but. That's certainly dish from pearl people. Well it it wouldn't be Easter is math figure would be New Orleans without homer's enemy that's for sure you know connection with the company that makes the chi wiese and all that right. Or is there there is also there is so well actually I was holidays. Made kiwis. Up until the eighties. And but after that. Alan Elmer whose actual member from Elmer family he'd he is the person a makes the kiwis wonderful product Palestinian parliament. So I'd you know we just I like the fact that they've never changed the bag near as I can tell. It looks exactly the same as site saw a million years ago it's a great product. It's it's actually my favorite. Product haven't people always think it's us but it's it's it's not. But you know. For us is a company mean we were for many years kind of the Jack of all trades master none we made everything under the sun and we were in general general line candy company that made. All different types of candy for. The south. And so people outside this. You know part of the country didn't know who war and there are a lot of companies like that around the country. But as we got into the eighties and Andy Maurer. Distribution changing you have retailers and are now coast to coast you have to be really good at something to to survive so. You think about father's company called Herman goal it's on the West Coast and you don't know who that is eye to eye or bruises rings a bell while its job well that's who makes jell O really now says they specialize and then. Maybe on the East Coast a company called just born than made again and they were Jen I don't know in a company I know what they made that's. And the little. Pete keeps pace so that's a popular Rana right answer that's rights they make that keeps and that's huge and I love peaks they make Mike and I can. So I'll have to Mallorca and I all my friends of they're just born Thomas via a game and missile. Like here in the long that's the but no all it does one thing about candy industry it's such a great industry and you know these the people that are on these companies. The Roma in world good Franzen and even even the guys that Mars yeah and nobody your competitors here France and that's one of the reasons and one of the. They still won't let you in their factory look at stuff that will. I have never been okay that's that's a good out. Well anyway thanks for dropping and I really appreciate this and this is this we we have a soft spot here. In New Orleans generally but certainly on this program and on this radio station. We we were standing in law and a great thankful this for local products like this when we appreciate it and it's it's exciting. Yeah but thanks for coming on. And a happy Easter. It is the food show I'm Tom Fitzmorris. Our program today is sponsored by trend us this growth to renounce. Is the all day restaurant in the hotel Intercontinental. Right there on saint Charles avenue across street from. From one shell square. And they feel are there every day luncheon dinner. Really nice lunch for a thirteen 95 every day complete lunch. They have a happy hour every afternoon that's very nice live music and it's kind of unusual music to a sort of somewhere between full and and no annoying painted art and jazz yes yes up and somewhere between. Folk and jazz. And I'm a very good Bard making really good cocktails and generous ones at that but we haven't gotten to the real essence of this and that is. The goodness of the seafood that these guys draw upon on any given day they might have 67 different kinds of fish species and I'm not even counting the shellfish on talking but the fin fish. And an entirely. And it's all great they have an oyster bar that does oysters in addition to raw and grilled they also doable but that ten other different ways and you have soft spot in my heart any restaurant that. That has so a lot of those kind of dishes on love them anyway all of this is set the a trend now ST or eat and a SSE when you go ask him to show you the painting in the air that graphically. Explains exactly what a trend us is it's a cajun thing it's a long story though. And there are open seven days a week over their lunch and dinner and Sunday brunch too so they will be there for Easter Sunday. Trip knots at the hotel Intercontinental free valley parking. Just pull up. All right break time. Over there would wait we will return with more of the food show after first please that's. It dated eight PP hello it's the food show. 1105. Point three FM HD to. This topic Morrissey yet passing as a cultured person. Let's see. Oh gosh. I I would. Have left somebody on hold for twenty minutes shocked times a terribly sorry about that I didn't even know which ring and over here. OK how is Melanie and welcome to the food show here have a gold. Pair now hurt here hired to talk about like classic favorites at least they're all yeah you betcha. This was giving up call so let you know that we were an Easter brunch. Sunday. All you are away away or are you chuck from the knees. All okay I'm sorry I didn't know that until just now. And are annoyed that it's EC easy things have happened at an unified and on it was you wouldn't let you sit there and run for twenty minutes either a terribly sorry. Much slower and man that says makes you wanna eat a gold brick right then and there yeah. I have to keep these away from my wife. And are you like Joseph loves. So yeah you're doing Easter Sunday. Yeah sure sure. Notary. For those who might not have ever heard of Mimi sits for a solid spelt ME DM the it's on judge Perez drive that each Rio street. Not too far away from Paris boulevard or is that what we're still Paris road. There and it is. The best restaurant in the history of saint Bernard parish and I'm not exaggerating or kidding with you it really really is that good. So law. They appreciated that it's easy to see if it's true. Where we've been fortunate should ship well you know and for the for the whole five years for that. Well paying on him he's a talent. Indeed. So was the do you have menu. That she did our part at most it's going to be that basically it's all specials. We're do doing traditionally Benedict stake in a certain hour. Strip in theory it shouldn't. Primary. All pro choice Jews. While that's that's reason enough to go there just for that. At least inside considered. That terrific we've been doing them. So happy hour every day from 43632. Beauty to it could be center on nine things grow. Who. That's that's almost like free. Late today it's really been working out really well it's a lot of people in the building and they opted to taste. Some great oysters and brings them back from other things you know. And in case anyone listening. If if you've been the mean he's but it's been a while. This would be a good while now but they. They expanded the restaurant and I'm really I think it just the perfect size now. And you if and I say that because at the beginning it was really kind of it's really small restaurant and it's especially crawled people wanted to eat there it was. A little less than you would want but. Things still love move and out done pretty well the bar. The bar and and the new addition it's fantastic tour we went from fifty eats right above that these seats to Europe. A hundred seats on the floor in the two bars now see like 45 more so. Did the much easier it is an. Good for the brunch begins what time. From eleven. Victory eleven till three. Is it affix price Soria that just ordering out or just all right we're just do it off the menu side. Just sort it will give me the phone number and you I would say reservations probably good idea right. Yeah yeah it yeah that the phone number 644. Million. 4992. 9920. Okay. Well great. Tell everybody I said hello and I'm overdue to come in there and have dinner yeah. And there look forward to see again and sodomized thank you very much thank you so much we appreciate it that's. Chuckle Brett. And it's. Mean these ME MC. A little odd but not too bad east judge Perot is. Is it east and I think so it's before you get to Paris road is that Easter is that west anyway corner of trio street TR IO. It is I'm not on the make in this supplements say it again the best restaurant in the history of saint Bernard parish it is fantastic. Four stars by any standard. Love it love it love it to 60636. In our program today. He is sponsored by care restaurant supply. It is so. Let's see about three months no it's less than that now is in school months until. The wedding season. And if you have. Any nieces nephews. Cousins. Sisters Brothers whoever it is who's getting married sometime soon. And you trying to think of what would a person that age these days. What to what to do would be a good gift would be great wedding gift. You know a kitchen where is always welcome but. You can reach a certain level. Of kitchen where that really become something that's valuable in and adds a lot to your own cooking. And that is certainly true of everything that they serve overrode that they sell over at care restaurant supply. It is Al restaurant supply house most of their customers are our restaurants but it is open to the public. You can go there if you want. You can talk to the the care of people that family I just wanted to Peter care a couple days ago. A nice nice guy and he'll tell you all you need to know but knives and cutting boards in and all the millions of the things that they have over there. And you can you give this is a gift knowing you're giving professional quality. Cookware. At a price that is you get the restaurant wholesale price of wine that. It's in mid city in order of buds broiler is on city park avenue it's about a block and a half away from the Iran con tight street. It's care C a IRA care restaurant supply. And now all its time for a visit from chef Andrea as we continue our busy busy busy day. I think it's is chef on trio areas. I'm anyway they are as. Not a lot of time. Bill about Korea is about him. I'm glad they widget tip occasion you let's see. Is Friday so you're probably pretty busy at lunch right you know very rough to freshen and own little like saying it's it's almost dinnertime. Beautiful aspect of beautiful selfish you know looking tournament gorgeous. Lots of fresh bountiful today's Good Friday as you know and we have all about the best fresh seafood. And it would do cooked to a unit that cooked of course. The. Let me not even cheese on top of the bush. You know if you draw the line somewhere you know and which appear back. I was tipping etiquette centrum. That we have in of wonderful fresh seafood in the bowl with my. Jason. Abroad and appeal but countries have done and of course you know we we delegates of course. What is. But in Margaret in Italy in bid around the world 05 star restaurant we don't put cheese and dumped safe. No I think it's a bad idea and I think that's up from one of many things at the Italians have Wright is said that it they to think so really goat again. This a couple of exceptions like crab meat a rotten I'll go for that. Alia that them. But then that would affect anything that gets once we like to do so we're born from the new he says someday we will go from me I haven't really. Plane reservation can make an image from the finest in addition to its. That being we do in so many enemies Andrea. One and favorite. And the Spectra with grammys to top woodland. Union south. Male born from back couldn't punch it to a style stroke rebound effort to sound here. I love immaculate and beautiful and shape possible cope with some beautiful. You know beef tenderloin. We had to classical. You're looking to announce the ship since he. Is feeling it. Ella how'd you do that it's what's it they anticipate. That it really if you're thinking is. With capers. Indict all of that it is the wonderful black. Called days they'll finish special black owned companies and it. Chopped absolutely like one of such a fresh herbs and Serb just like that I like mine to them into it like to creatively in the months. They like it was sort. A classic of this Sicily original. And tradition and so that is surely billions. And of course. Some beautiful fresh. On social cage but it's Eric Eric K. Apple's tight but we have been east that we by which we do if it's only through the assembles them it is beat this year and Angela sincerity. And children that won't come down you know shouldn't really special to us. And we have one which Armenians and elective. Make everybody feel all only human and you'll have to do. If police descended peacefully and we alt country. My appreciation makes and then when you enjoy. By. Day is this a fixed price menu yesterday okay. 49 dollars for adults and and kids are one. Not a kitten and at fourteen. No no fourteen yet but that's just Tanya. Under six suffer any effect. Not follow laws should funeral for me is and we have some confidence that country and desert. And we're not to have some good bountiful and come and join that would love to have. The area sits on tray output so the chef who is. The chef over at Andre is he's right across a clear right across cause we boulevard from lakeside mall. Seven days a week luncheon dinner open all day well 11 in the morning till. Eight at night for Easter Sunday give a mom rest get a reservation don't go over there without that but yeah I can the phone number. Andrea 83 more they'd stop intrigue Ramallah. Well hobbies that there he goes oh we can jog that's that they chop up Andrea. Soon as that's over I will jump in here and say or show is sponsored by the lake house. The lake house is right on Lake Pontchartrain. In the old part of me and cults really the old best part of man to build that the lot where. The the big house stands. Has been there for almost 200 years. And it's on the lot that says it's lot number one in and feel so for what that's worth it has been arrangement for most of its history. But just when I think it's the best ever. It is built the lake house an interest in combination of creole. And local flavors with a touch of France and we'll touch of the bistro. And on a very good wine listen in its 441 that's really not all that long it's a short wine list but they have everything under for wanted to. Always slept there happy. Great view of the lake right out in front they have outdoor tables. They have some of them that are on law and they have some of them that are in a courtyard but all of them lovely course you can eat indoors too if you prefer. And if you that you wined of being there at night. The you can watch the car is going across the causeway and the moon come up the sun go down in the all of those things that make bodies of water so we interest. It's. It's a the lake house. They are one note. Lake. Lakeside we played its way in life I never remember this lakeside that this no that's not that. It's lake front no it's it's on lakeshore drive that's lakeshore drive. In old man. The lake house. To do to you you need a break right well we'll be back with more of the food show in a moment but first please this. Up bump and DD day debt dot dot cannot have a high it's the food show. This is Tom Fitzmorris boy we have a busy one today by jumping around here. Power up program is sponsored by. Acropolis cuisine. I don't know if they're open on Easter night. So sorry about that but they might be who usually open seven days a week. Neighborhood style restaurant but the food is totally different it's Greek food to begin with most of it is. This also Italian food on this menu its pretty good with the Italian food in fact I think they might have the best a plant parmesan in the city. And beyond that. They have a special dinner that they put on every day including tonight. It's four courses. Made into of just that the perfect tumbled though it's sort of menu. Everything. His price right to and its just the right amount of food it's not too much it's not too. And a lot of variety on this sese and you know it includes some of that Greek stuff in there if you've never had Greek food before the place to get it is without a doubt. The Acropolis cuisine they are on. Veterans highway just off Cleary and open seven days a week lunch and dinner. Big big big hitting team. A program is also sponsored by our friends chip duke and and his whole gang over at cafe Geovany they will be open. On Easter Sunday. They have a complete dinner going for 45 dollars. Plus tax and tip of course. And it's a three course dinner starts you off with but a choice of no joke. 199. Minute different. Appetizers. Seven entrees and two wars 677. On trays and then a choice of six. Desserts. All that's included in the 45 dollars thing and it also. Has all of shift Duke's. Our best moves particularly an appetizer department I think the best dish in the whole restaurant is oysters Geovany. With this beautiful saw us that it's it's hard to describe it just so good to eat and the shrimp and decay is shrimp and duct Decatur kind of cajun style. I also on the big fan of the medallions of tornado beef with a grandy of brandy creams saw us. And while garage. And some peppercorns. Lot of good food going on there that's Easter Sunday. And cafe Geovany 117 Decatur street the French Quarter 52921544. Reservation. Cafe Geovany. Material just half a block off canal street not even that much. Let's see what else do we do it for much we're almost out of time I did that happen busy busy showed a thank you everyone. Made Nathanson Slidell. Is. One of those restaurants one of the few we have a New Orleans when you think about it that has a view that is worth looking at. It's right above by you liberty in fact it's in the middle of the Slidell marina. So if you have a boat a sailboat story if you don't or you know somebody or you don't know anybody. That's where it is right in the middle of everything it's up on the second floor of the restaurant news. They they do have an elevator. And once you get up there you have this view of the lake and the volume and all the rest of it. And more important and that you have the cooking of Ross pirate who former chef of gala torso he knows a few things. And good to local seafood including some kind of unusual. Local seafood. Cafe. What I would tell you about that at Nathan's Nathan's is safe in Slidell. Right off by you liberty road just off highway eleven to. There are open every day except those Sunday and Monday and they do lunch and industry through all day. All right there we are also sponsored today. By. Let's see here cafe speech hookah cafe east peace. Has has finally come back they took a long time to return after Katrina when there was a lot of damage to that very old building. Did a great job of it the downstairs. Main dining room. Really looks great and the way they've spaced out the tables in the bar itself makes it very convivial. Are really great date rest it just not that I know a whole lot about that but that's what comes to mind everytime I go there. It's calf face piece of 1011 Decatur street that's right across the street from the French market corner of saint Philip. In nine in the French market area. Kept face Isa. I will be on the air on the big 87 EW WL starting a peek at noon tomorrow noon till three and then we're back on Sunday. One until three. So weak in the talk about east are a little bit. Hope you have a good dinner tonight oil or lunch if you haven't had that yet.