WWL>Topics>>04-15 12:10 pm The Food Show

04-15 12:10 pm The Food Show

Apr 15, 2017|

WWL’s Mr. Food, Tom Fitzmorris talks food, cooking, recipes, restaurants, wine and dining with WWL callers.

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Automatically Generated Transcript (may not be 100% accurate)

And here I am and there you are to Kent congratulations we arrived at the same moment. It's time now for the food show power Saturday edition this week goes on for three hours from now till 3 o'clock. Tomorrow we have what I'm sorry what's that only 130 today. I must have been listening. Oh well what at least we're here. Tomorrow we're here are pretty good long time I think what we let's see what is one to three that's it. Anyway here we are it's the big religious weekend forum just to buy everybody who is religions against. And every every year that's if we get around this time a year and I start thinking about. How religion news. Put into. Oh or it really relies on all sorts of eating. I'll regiments that we have been things that we you know even in the rituals. In the churches in and everywhere else series this there's a connection with food it. And it makes me feel like I'm part of something good. Well you know there it is it's historic front but. We don't talk about religion here as maverick. You don't always heard that don't ever talk religion or politics would anybody you don't know. The navy for most people that you do know so I I respect that we don't get into too much but it's still you know interest in the notice that goes by. Or number over here is 260. 187260. 187. And what we do the whole concept of the program is this. If you've eaten anything good in your entire life. Call me up and tell me about it. If this thing that was the best food you've had in your entire life if that was something that you ate but three days ago. And even more interest it because that means that the place is probably still open and we can send people over there it's also. Have fun and enjoyment. From that place that you like so much but now they're there's only a few missing courts in this one of them is. That you may believe. That your favorite restaurant is also a great favorite of just about everybody else but the truth is. That most of the people don't even know about you are great restaurant. And they would love to find out about it so please don't hesitate to be especially if you think that the rest but that you like so much as kind of trivial it's not really grew make kind of a place. We love hearing about those that's the most popular kind of rest on the New Orleans is it are the rest fronts. That are easy going better and assuming that aren't expensive that did you just kind of gravitate to normally because. They have they have view in their sites pretty much of the they have they're giving you what have everybody seems to really like. Just basic and local cooking. Prepared. The way you like it is you can always tell. You can try to tell him anyway sometimes it illicitly but that that's itself. If you have anything have had anything really really good lately a call me and tell me about it and this is also true of your favorite dish. You might think that everybody. In New Orleans surely by now knows that if you go to and one's. That you would probably especially if you've never been before you almost certainly you're going to have some oysters Rockefeller because they invented the dish it's their version of it. Totally. And whatever they say it is is what it is. And it's so it's pretty darn good at that. Although. The question comes up is are there any other places that do really really good oysters Rockefeller. Will of weird you know. Well that place. I notice that those dishes are spreading around. A lot lately. Our growth for the longest time may be as long as I've been eating like an adult. When I go to harassment and I see that they have two or three or sometimes even more lately. On two or three. Oyster dishes where it's basically on the shell this and oyster at the bottom of it there's this very thick sauce that. Is usually just put on top of course is a lot of variation one place to another. And and then goes into the oven in the Bakes for awhile it becomes a piping hot but not so hot that the voices have shriveled up this is if that's done right. And that is just a wonderful fish and for me when I see that arrest and has a couple of those or maybe even more. My feeling about the rest Mondays is even greater. It's and he gets me off on the right foot just I just love running in that things like that. So my point is believe it or not I can I do have one who used to say that. Ellen Ellen DeGeneres lightning was that was her line. Anyway he it is. On the the the dishes that you love. Our may well not even been known by the other people who were listening partial to date so you would be doing that personal favorite. And they may well give you the favor right back right immediately after because they probably of the places they like and they're gonna tell you about it and here's one you don't know. And end all at that at the at the base of this is meet personally because I'm a I'm an eating not demean this this this is what I do for a living but it's also what I do for fun. And so I get a big charge of finding new restaurants that it really good or you know there's another side of this entirely. There. Is all there all the dishes that you cook at home. No into a so what are you cooking at home that's been really good lately or what has been coming out really badly. Anyway. My point is I guess and I do have one C there there's a with the generous and that. We have we have a big big world through it to play around with him here in New Orleans we are so far ahead of the rest of the country. In terms of our eating ice and I'd you know people say well what about New York what do but San Francisco. I think we're better I do I really do it today here I am you know animal local guy you don't get a much local mall a local or an Olympic toward. But I go to a go to other cities and I see what they're doing and I understand why they're doing it night understand why they're charging so much for. But I don't you know I don't get this feeling of of happiness the way that we do. About. The food that we eat around here. I I really think we're what there's no question but it we're very lucky people to live. No matter what else to 60187. Call right now you get right in the little later on we will be very busy last week would you believe last week. There was about a an hour long stretch when we consistently had people who had waited for over twenty minutes last week there was a busy day. Part of that has to do with the fact that regret that he French Quarter festival which was a huge hit it was of that really am. They beat the embassy that no matter what but. It seemed to me that there were more people than I've ever seen him before the food was really good every place I stopped him was doing great stuff. And you couldn't get to it all because it was too much. You aegis you couldn't possibly. Take full measure of the French Quarter festival it is just one of those things it's something for everybody but that's a lot of stuff. So we move on to this weekend's holiday which is crisp Christmas that I almost of that and so are. Over two. Two Easter. Which is I'm sure you know tomorrow. And I have on my of my website. Something you might find useful if you were thinking of going out to eat on Easter. This used to be an idea that was espoused by just but nobody. That it was a slacks like Dave for restaurants but that has changed. The generations. That are running things now. Unlike their parents. On a day. Think that going out to eat and rest on using normal thing to do rather than an exceptional thing to do it so when I was growing up. We never went to restaurants my parents never live like literally never went to there was just not part of their culture. I started going when I was old enough that they have the money to do it in and then you know I fell into it. But to meet a dining out is still a very special thing. It's just got to play mind place in my heart. My kids on the other Hanson who were in their twenties to them it's just normal that's what you do you know you hungry eat you go out to a restaurant eat. And that's the way it is. But this this brings a lot of new people into the business and it also brings in. A lot of restaurants that need. Or need more space maybe more restaurants BO anyhow I was able to slept together. A list of a I think it wound up being about a 112. Over some like that. Of restaurants that are going to be open on Easter now. That was true when I talked to him. These they always start off the season where they they are open with places. However. The these places have been filled by a lot of other people so I I couldn't tell you know which of the 113. Restaurants. Still has available seats but I'm pretty sure that you it will take you have a long long time to make the call and and figure that out as. I don't think there are very many that are completely full but it has become very popular. So if you're looking for that information here's where you'll find go to. No menu dot com and OM BE and you dot com that's my own personal web site I put everything I know I'm there every day. And it has a list of all of the restaurants. On that a gonna be open for Easter. I don't know again. Whether they still have seats available but this is what we started with in the season and I don't think you can be too far wrong on that so just go over the air narratives. You know. Says a little bit about Easter at the beginning and and gives you a link to click on and it takes you over to that page with the whole listings phone numbers ratings. I rate the restaurants on a scale of zero to three. Yes. Eggs. Easter eggs are let's get going here Ronnie. Is I think our first victim I mean a first visitors today Ronnie welcome to the Puccio. But I bet big but not. Hey would I think I can hardly hear you can you this is at our in or is that his date are now. Paul K no that's that's a lot better thank. Why. Or. You know we sat out there in great trip real. Well. Greed Narnia picture. Arts. What are you on the you know her recipe for a shrimp creole. What are true which the great. It makes a little yeah that's unusual year cigar and a oh. You know. Hate out there. Ronnie Ronnie can you call me back you're dropping out like it's I can hardly hear what you're telling me the call right back up which are right on even if idea that of kick somebody yeah well you let's take a break now. Let's do it we'll be back with more of the food show and will be back with Ronnie to have the first if you will this you're listening to the food show and I promise Ronnie that if he called me right back QQ seven problems with the phone we would jump ahead a line here and now bring him back so Ronnie welcome. Great job of that partner Marc are there are dependent on from cradle to be why should go. Good Friday tradition yeah let's start with the crew. And achieve that some trinity seasoning. So tomato puree. It uses ADT. Boot Horry. Oil stock. That you act that picked up from Tbilisi. Mayoral. And. Went anyway blend it at an annual seafood they'll sell you elect a quart of I. Back in although I'm. From your. You know that one. And a pitch with it. And that you use to release it yet yeah. What a good idea that's a great idea. She uses and pick the problem. Actually really good Serpico. Cheat. They also artichokes is it tradition. It's straight down or. Eat to a in the kitchen there who you should make in the church. You you know why you know why you're at her mother is a mother deserves her grandmother. And you are now you know why she's 92 years old. It's because she's hanging out with her daughter cooking still 92. I don't doubt it since you have to so why every day you're there you go that's that's the other. Serve really well you don't overload all love them you know. Quick quick review. Is adequately court and is that cool. People. It there. A lot of activity. You want to. It was a well I was an event there this past Tuesday the shifts chip shots we headed out there. And had this enormous will look like transport. Airplanes. No jets who is this helicopter. Propellers. But the thing was is big news like the 727. Hours 738. Under what it was stolen there. Well maybe bringing in the shrimp boil yeah explains everything. We'll listen I saw. It's the food show Joseph. Each year. Oh come on him. I'm actually get reservations doubters and North Shore course. And again. To get between one computer in order and. There's not a lot of difference it you can tell right off the bat I. Of the menu is almost identically the same ice it and I just say that. Probably because I don't I haven't hit him side by side by them I'm pretty sure that it's exactly the one to the other. And when they built out the one in the end of bill. They it seems to me pretty obvious that they tried to duplicate the the floor plan of the one in in Covington. So evil that is is kind of waited and then pat Gallagher himself bounces back and forth. From one to the other every race and you never knew we can get although it's probably a bet a lot of people call up and say where is pack. Going to be tonight. And find out. But we've been there are enough times for me to say that like the old Leadbetter but I that's kind of almost a given that's just the way I think. But food was very good I mean that the body guy buys really high quality especially meats stakes his land has Quayle. All of that is really nice stuff. And also that the seafood Beers has been pretty consistently good packs just to restriction is no doubt that. What about courses at. His place like it. I I I think so the one that I really like a lot. He's called oysters. He droll or was it something like that. Well oysters week with a Hispanic name yet. And they say that it's like a south western version. All blisters. Rockefeller but I I don't think that's even remotely good description of it it's just playing good it's great concoction and one of the banners such things around it. Okay an analyst. Look through arrest on its own or Gallagher similar type place in the short closest. Are probably a key young steak house. Are we in although the ability they have the state and all of that but the eighties they really are pretty good across the board over there they do real good seafood. And a lot of variety in the appetizers so was a I think they're in the same category. If you want something a little more. Upscale little more modern a little more contemporary. Paul argues. On our guy I'd give five stars too by the way I think that places to Britain but it's. My wife likes it it can't be too far advanced so odd and she loves it so we all like I think you're pretty safe going. Okay and it is mostly ignored for a pianist count and they sit there. Yet he told me that 80% of his entree orders were stake which surprised the daylights out of me because suspicion is really excellent I mean it's surprise me. I. We'll enjoy to be report ego. Thanks see it the food show. And calling over here is top job welcome. It. A caller. You. You'd. Soccer. Good good clay locker room and we'll order in order. And it's. Gone a bit over the years ago. International. And. You don't wait wait wait wait wait just just stop for a second here you've been blanket in and out over here and I'm not sure I understand which was saying go go backwards of but let's say what. Let me do this I have to take a news break right now but it's only two minutes long SOA can hang on a minute. And we'll figure it out all right. I hang on we'll be right back it's the food show continues. But it is just not news time from CBS the Columbia broadcasting system. And then we will resume my conversation about food and about cooking and restaurants and it's Easter Sunday. Tomorrow and and all that say tune it's the food show and templates Morris glitzy we left chock behind here. Go to the news junkies still there yeah there here. Yes sorry about that aren't they stop clocked in on news. How you know I was in there's a guy restaurant in there. All the weight by art. It's. Better read so little media I. I can't get anybody. Good about me. I. 00. Achieved possibly. I mean. The. Okay now let let's see let's see we inform him of this location it's what we are sick again. Across from mart over Metairie 00 in Metairie all care that's what got me lost. Eight this is is in on the other side of the highway. No totally it and that Lou it's been that Lou Beatty. Extract small what's inside there it's it inside there. But it's it's like the right across the weight difference by mark. My my problem with this is that I don't know which side boy it is it it's right another landmark. That there. The best buy I I Ole Ole Ole. All right I know which is. This news often sparked within. It is a little bitty place it's in the strip mall itself it's in that. This is just past the spot where the night and flies over that time. Right. Okay. The name there it is. On. It has something else well look it. Oh it's well I'm an idiot don't tell me what you tell me what you had there. Not who grew up. Awesome book so. I don't know yet to hold yourself Mets are that your he would. Along we won't be good for you well. Kaka I it then be brag about it will be at the extra X six. Or. So anyway I just want to give a shout out in that art in public. I'm not a habit in his second I'm just. My brains about what they used to be but. I'll tell you discipline that. They have the best rider column Mari in new ones for you right season. This is something that used to be in every restaurant in town and now he almost never see any. And Ryan Ayers I think it's really great well so willow. That's the old pop songs roads. And necessity and the RO apostrophe son throws at that. It's cold. Beer and you're right cal Mori in it that there an air ball with it. Excellent I mean yeah we have depth and appetizers well. Just. Just a fabulous place it's small. But he's got some good quality from Mary and a. Wish they would move. Because there are always packed every time actually every time I go there right sit down immediately and they always come over and tell me how lucky ward to just walk in here and get it but I as it for some reason I always get lucky with that but there are always busy. It would a bit too they would do really well they moved to a bigger location little more accessible. Probably were. Probably do it for them but their food is beyond reproach. All this great yeah what they call they. Used to thanks Ly C. Until it's more it's it's the food show that are program today's sponsored by Koreans or voice. You're Koran is your godfather. And note for some reason they spelled it wrong on the sign back when they opened in 1975 and figured. It's too late now to worry about it. Got agreement that but. They did the critical. Aspect. All of for a sport voice. That is what makes them stand apart is that they do all their own cooking in host which it sound like so a big deal doesn't everybody who. There or a lot of rest until the year especially little neighborhood restaurants in some cases. It's so easy for them together try to pull up the back of the place once a week and deliver everything already cooked already. Only have to do is warming up put on a plea charger restaurant mark up on it. That might work here in there usually does it certainly does it shoot them the very best. On the other hand over it rains or bullies they buy big. Shanks of beef they you know whole leans. Roast that themselves in house. They make gravy on of the dripping from the roast beef and from the stock that comes to reduce that down. They do everything that way over there. The make pizzas to make room pizza dough sauce you know everything everything from scratch just like it beat grooming rest except this is a neighborhood assessment. Would neighborhood restaurant price. There and veterans highway. But right but who. That what I go to the sector deficits 3939. Veterans and that's just passed clear and open. Every day except closed on Sunday. And only open for lunch on Monday the rest of the week that opened for both in the I would look if you come in get a big kick out order or a little take our Koreans RR a in the past he has you right you got on there. 260. 1870 call right now it right and see who can I take. He's okay. Jon is calling on the blue phone I think here. If only control this pointer. And welcome. You and I write something really unique this week well some good work. Or raiding. A body here in. Vietnamese. And Mexican food are it's constant through out read a while ago. Authority. But allies on. Labor liked incredible. A decision on that. It is but spot that they are spot you'd have been. The credit the the somewhat. It. The Lorraine. If Burma Shelly. And wrapped in a spinach torture Ilya but without the abroad that you'd pay at. That brought labor and it really oh really good. So they cooked everything as it brought that first but than they drained off the extra broth and then they put us on the tortilla. That DNA wrap it up. A little corner grocery store on a corner of broad. Can now eat well and they're not but they're out there will be a ball boy. It's not automatic you have board. But it out of but. But retell apparently. It started out gallop him but that's the only place I know war. If you ever debt and equitable would I recommend you. Traffic in the world want. And I know the place you're talking divide and that has been a really pretty brilliant kind of a joint. Two. To what they have a lot of in addition to the food you take out they also. Operate as a market to atlas obviously. Exactly yeah yeah but what that is that's a great lead I'd now we can all say I was there. Everybody listening in you to meet to. The day that this the what what do we call and again a far Rea. Oh. Authority so I'd love. With thanks for call and with that. We will return with more of the food show in a moment but first please oh it's the food show and Tom Fitzmorris that seat we have Joseph over here we're getting a lot of Jews today which use. Maybe it's because that was my father's name. But probably not Joseph welcome to the food so. I don't come to agreement on a terabyte or. So. Well tomorrow. All. My friend have been in my. Short short. I am sorry I can't you're Europe. I'm not gonna accept your application for this part. So what CO you use a month to 60. Six Q 60187. We'd love to talk with you but where you've been meeting this week. You know and I started off the show by talking about. Little places. To go. And the fact that here in New Orleans you've you've already been very very well without spending a whole lot of money. But the place they won't be going for dinner last and this is gonna seem like the weirdest answer. Or. Weirdest story view Buford a long time. I we sit trying to decide where to go for dinner after I got off the year my wife is out of town. My daughter is so busy that she can't take a second out maybe this is her work she's she's got a but great new job and she's doing real well aware that but she's this is all she thinks about these days which I think at that age is a good thing. And so was here I am. When with without a dinner date you don't just so. I was trying to figure out a place I went to don't Monaco. I looked around and realized that I'd left my cellphone Beckett the radio stations only true all the way back to the radio station and I said I'm getting tired of this already and I'm just starting. So YE a parked the car. And I walked over to rest on August which I have not been too and while this is a chef John bash is flagship restaurant it was his first restaurant when he opened it up back in women's. 2001. I think it was actually think that was in effect exactly. And so. I go over there. And I know all those people pretty well although the lady at the front desk. She she did know. Why it was a when I was doing. Didn't get that the jokes it was spinning her way although very nicely. Hebrew book. But my yeah. Focus we were talking about that and I anyways sat down. I had what I planned to be a two course dinner. But it was so good. I wound up making it a five course dinner and over the air that in this size of the portions. Our. Probably less than the average person would say would be right but when you eat the way you're moralist beckoned to eat there because this. All these courses to get through the wind to be in plenty enough. And that was a dinner. That was so good. And it's it's one it's a restaurant I I. It's not on my radar a lot I know how good it is have never had a bad meal there I'd never hear things from anybody else who tells me the opposite. And there was again putting out this terrific very original extremely high quality raw materials kind of a restaurant the restaurant August. On chump but tool it's at the corner of graph here is that right. Yes mythic and so if you haven't been there in a while this is I'm not the first person to give this guy the highest imaginable ratings. Or to write a bottom that he gets written up everything he does which is deserve so. Oh congratulations. To them for. Putting a new keeping their standards very very hide this in an incredible meal which had been anybody else there's talk about it with. Well we will pause for a noon after well will will Paul will do something but before I do that. Our show is sponsored by what you said. How we show is sponsored by kept face peace. At face Pisa originally opened up in nineteen new moos gives me 1899. Before the turn of the last century that the century's turn twice this. I don't know what kind of wrote the rest but it was back in the early days. I suspect it was kind of a working man's place to go lawyer might have been where the managers of all the all the ships coming in and going out where that hole shipping. Network in new Orleans back in those days probably came out of that. A restaurant like that. But I know that by the time I was it's looking seriously at restaurants around town it was long gone to still bear the sign was still up. But it was had been empty for awhile. And then we didn't innovators he was that doctors still as far as I know and also agree may and a and a wine guy. And he took over camping Spiezio did a major renovation that. And also installed nothing but brilliant ideas of the best of which way is grilling fish over an open charcoal fire. Which believe it or not not a single restaurant in New Orleans was doing at that time. And it became a huge hit all over the city. Everybody was imitating it but they wouldn't really the first with that. And so there they know they're still doing all of these things in yet another renovation of the places he got really hit hard by Katrina. A beautiful. Dining room with that sound is within reason you pinned its lively but it's not noisy. On the food it did the menu goes all over the places all kinds of things to eat there services is excellent it may be even better than that and the bars very well run to. And to meet it's the kind of place where if I were worsening. I would be thinking of as the date place pretty often damaged it seems to fiddle that all the measures that. So anyway Catherine east peace it's 1011 Decatur street that's near the corner of saint Philip. And that puts it right across the street from the French market if they are open Wednesday through Sunday for dinner. And they have Sunday brunch every week at cafes peace. And will be back with more after first please it's the food show and Tom Fitzmorris let's see what Imus off. Oh I better get this and quickly tonight starting at about 8 o'clock. In cap pre boot. No it's kept pretty blue reason actually out on this as chef Andre is lounge and do right to Jason who is in the same building to his rest. And all of a few years ago he built that outed he didn't really have much of a bar before that but he could see the demand was growing so. He did that any fixed it up so that there is live music there every Friday and Saturday night which there. And they'll also. He has a special menu a pretty big one actually. With all kinds of bar snacks everything ranging from freshly baked pizzas to Lloyd although salad kind of antipasto. Items. So that's entree is tonight and seven days a week to be exactly right across causeway boy boulevard from lakeside mall. Andre is WWL. Radio New Orleans WW I'll let them HD one Kenner and New Orleans.