WWL>Topics>>5-27-17 4:10 pm The Food Show

5-27-17 4:10 pm The Food Show

May 27, 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)

Oiled area sis is Tom fits more gas and it's great to be here with you every you know week talking about food about restaurants but cooking and wind and everything else. This program is such an important thing. I know and when you think about. All of the things that represents. And sport and that it's great to be able to say that we are on the air seven days a week with this program. And we would love to hear from you our numbers 260. 1870. If you had anything good to eat lately Karmi and tell me about. I'll tell you about two things right off the top of my head one of them is in New Orleans wine and food experience which is. Coming to a close pretty much. Let's see at 6 o'clock. 6 o'clock it's time for the for the grand tasting that's going to be tonight debts from 6 o'clock till 9 o'clock I think. And it's at the Mardi Gras world which is right next to the convention center over by the the cruise boats. Dot. And are also going on today is the Greek festival and even if you've never had Greek food in your life and you know nothing about Greek people or anything. I you ought to go to this it is really good it's the the the kind of food that they put out is really unusual really different. And it would be. India I think you have a great time when it's it's even very kid friendly though thing that grabs me the most. Is that. There racist group. Of Greek dancers here young people. They look to me to be in their teens late teens may be early twenties. And a lot of them but particularly. The men and the women to a beautiful job with their dancing but the men. Are constantly picking them up and wasting the women into the air. And and then something happens where this a doubles literacy just. All kinds of a usual things that will actually take your breath away these guys and girls are really really good. So why that's that's one of the things that you get to see there is lots of food. There are the ladies of the Greek community. Who start making the pastries that they serve. Months and months ahead a time in putting and in the freezer and you know getting it so that the holds up. And you if you went there annually excuse me if you did nothing but eat. The the pastries and all of the other dessert kind of stuff that they do with the Greek festival. You had a wonderful time just for that. And it's the best deal going I must tell you why haven't checked it this year but it has not gone up in prices far back as I can remember. It's it's all of five dollars. It's eight dollars now okay. Thank you for that I it's eight dollars but that's not much of an inning increase. Kids twelve and under are free. And again I tell you this plane if things for kids to do in this also a lot of good eating to be done and Greek music and just great. It's on. Hop off by U Saint John where it meets Robert. And really saw that all right let's see who's. Who is over on hold here it's. It's Paul Paul welcome to the food show. I know there. Quick question ma company and Mars and city. I'm really at stake. Well as tight I wanna. Oh news. Replays yeah. Yeah that that's no joke at all that is a seriously good steak house. Whopping get thrown Danica then yeah. Obama bent over Dolan can do that BO or tribes and tribe or and I wanna get Unger I want problem. PLO could blame yeah I'll tell you one thing that it's a little off the beam their their their stakes are pretty pretty standard but it's all prime beef and they dry age a lot of it. But they also have these wonderful lamb chops are American lamb chops from Colorado. That art should just. Gorgeous and fantastic and very few restaurants can do it at this level let alone anything better than this. It to this and a local meat company that has has brought in and it just can't PP it's worth going there just for that if you like have a taste of lamb anyway. Do a lot appreciate it thank your. Oh good the interest up an NC. At the food show. I'm trumpets Morris 260. 630. Excuse me almost went wrong to a 60187. Me. If you'd like to talk to us I'd love to talk we use so go and do it one notre. Let's see over here on the a text messaging stream. Which you can now use if you care to it is 87870. Is is that right. So you send a text message to 870870. And I it'll pop up on my screen over here for example here's one that came in during the last. 1520 minutes. Someone says Tom they work in the downtown area through my travels. Through the area's past. Oh I'd pay cut I if a thrill my travels through the area I've passed. A few neighborhood restaurants who would you recommend crash that's hard question to answer because there are so many. Neighborhood restaurants. And and a lot of Lamar Opsound if not most of them. On so it's hard to say. But. Let's let's try Pascal Minnelli I would say it has the feeling of the neighborhood restaurant to me although it's. More expensive and certainly has a longer history than most neighborhood restaurants do but it's really quite good. Let's see a magazine street. You have a lot of things there I mean I I don't even know where to begin there's so many good ones. Let's pick one on the Ichi. That's an Italian restaurant to Amman an Italian stretches Amaechi a MIC that means friends in Italian. And they have. Not only. The classic you know ha. Sicilian mostly Sicilian style. An Italian food but they also go a lot a lot farther and get into seafood dishes in play anymore. As their specials. And some sometimes just really off the charts Huey you would expect to find that. In this in a much more expensive and much more suspect substantial. Kind of a place. But. The the prevailing style on magazine street is uptown bistro style. And so you see a lot of that way to have got one of get the perfect one for uptown Frankie and Johnny's. Which is now being managed is an effect at all it's been owned. It was purchased by via the new guy. Cool for a long long time was admirals sort of second in command in his kitchens of all of this restaurants around the round country. As David McKelvey the sky this guys it really great chef on his own. But he was sort of like admirals go to guy and all of his restaurants but any decided to get out of that and now he owns Frankie and Johnny. He knows New Orleans so he gets back there and he does the boiled crawfish and the seafood platters in the oysters on the half shell and on and on and on. All the good local stuff and very inexpensive. I would tell you this. The first. Ten times I went there since David McKelvey took over. It was not doing a whole lot of business but the last two or three times. You have to shoot your way and how that's an exaggeration but does the EU it's really. Excellent and always busy. And very family friendly again in fact they have an old style claw machines so you can keep your kids big busy for a few minutes anyway. So those are a couple of the TI I'm looking for black garlic. And I can't find it do you know where to get black garlic. No I don't know way to give black garlic. And I would tell you that if you're holding up the cooking whatever it is that you wanna Coke that has black garlic in it. I would just go ahead do it was a regular garlic and then when you finally landed. The black oily and you look at against side by side you'll have a very difficult time telling the difference. So. Let's see where can I find it these are all text messages of people have sent me to 878. Stephanie that's Honeycutt this. Where can I find a good. Soft shell crab. Burger. Honda. Saw the soft shell crab burger. Or of sandwich. I don't know what a social credit burger would be so why I have to just let that sit there if you could explain it to me it's a poor boy. That's sick yet it's kind of fun to do that. The place I would go for that I think it's seed they might have closed for the summerall were idea cast cement goes on magazine street. The around town there is a small but very local chain called mr. ads. I'll oyster and seafood house when oyster in fish house I think actually the name he has several locations the original one. Was in in is in better still is in Metairie where Bozo is used to be that they opened one in the quarter than they opened one on saint Charles avenue and then they opened one in mid city. And I think there's another one out there to. But might look at these places has been really good and soft shell crabs have been very good there so why I would get a soft shell crab anything from one of those stats that's a winner. Let's see Porter and loop a Metairie road that that's an outstanding one. Soft shell crabs anybody and it and then of course if you can get Ian which is very difficult. Clancy's. Clancy's is the best crap if you love crab meat the best restaurant in town for crabmeat or crabs in any form are. Is is Clancy's that's a place ago. All right who's here David David is reaching out over here on the green phone David. On the monetary Marco. Polo countless users. Are. I wonder why. The ultimate offensive. On the west. You're. Sort of the guy who's. About our warriors in bad. Yeah well that's not really a lot of Italian food on the west you've got Moscow is our most good society actually. Most is that is what it's always been and there yeah. What's that. It. I am not sure if you could say that but I don't I'm not sure you couldn't say it either so. So wine that'll work. But I I would save for a new Wallin style. Real basic with a good red sauce and lasagna and revealed. Dishes in new you know the usual assortment of fine. The what I really like is. Let's see what's your name on Garnett it's it's me and Dina is but it's chill man indeed and nail. If somebody. Tony may be ties that it should've gone that would person Italian press are its name colonies Puckett told me he. As you're coming off the Mississippi river bridge. If you get off at the on. I know where I sit here and beat up on what it is. In this city while that far but it's very welcome our. Our work in that I have beaten. At the restaurant you promote battery you know star looked into that experience. As yet to find. And yet not far over the Indians well you know. Every Italian restaurant is different from every other and so. If you know exactly exactly the kind of style of cooking that you was that you enjoy and you found a place that does it well that's going to be number one on your list and. I just never here in view Gretchen. Anything about them. On though we had a on a show about two weeks ago. They were kicks the they there was the road are very nice people the old man was there he was a lot of fun to talk to his daughters all three of his daughters were there. I think he has three dollars or was that his wife and the UA. They where they were just lots of fun to talk to I I think it's good union or else they have there that I like. And this is not some that many restaurants do it all let alone well is they got a guy in the air who placed the piano. And he plays it all night long he never takes a break I've never seen this guy take a break. And he placed the kind of music that first law I like it but secondly it's kinda quiet and it's doesn't get in the way of conversation. And then that's reason enough for me to go to the only problem with the place's that there are only open on Thursday Friday and Saturday for dinner. Yeah. That's true. But well worth the wait. It's. Agree and all of a block away no affiliation with Jim Edgar got me and then. So you know that that does not nothing better than good customer. Thank you thanks for calling CO the food show we you just telling me something and break okay. We will return with more of the food show. And the banquet we have. One quick little. Text message here which would you recommend Applebee's or chili's. And the answer to that question is faults. And we will return with more of the food chill and just a moment after first at least this. Hello hello. Well it's a food show. This is Tom Fitzmorris. I have. It's the end we guy named by an all they'll have a bunch of messages text messages here and feel free. Go to just send text messages to. W no way 87870. 8787870. Twice is 870870. But sees someone just wrote said Tubbs celebrating. My joining uncle Sam's canoe club. What. This memorial weekend thank. Ninety used in 1977. Were. Being back home frying to try real New Orleans food. Yeah I think if I could make a with that debt was saying I would answer it but I have no idea what. You know well. It was kind of funny to read it though. His whole lane oh Chaz how lane has should finish as high lane someone's writing about that. You know of any can you believe young people are eating not sausage. Or boys with cheese Lordi Lordi again I have no idea what that means so I can't respond to men we have Lucy all four. A four year is a bond New Orleans food so often disappointing unable to find that authentic taste. What is that authentic taste that's something new it's totally different from person to person and from harassment arrest. One restaurants. Absolutely. Rock solid long time. Recipes. Are another restaurants completely you know no unheard of so I don't know what that means again and and we have a bunch of these he acted that shares Celine was the police I guess somebody was talking but which has a lien is long gone. That was. The guy who owned that and who created that he we lost him in Katrina he got stuck in an addict very sad. Really great guy. And humility when those who. Our cast nets on the main boulevard in New Orleans east has excellent social cramps on one's. OK I believe that they've always and good food I hear that they are. Expanding did somebody tell me. Maybe nine. Thank you sir Clancy sounds great that was someone was asking me about social crabs and social crabs and crab meat. In any kind of of dish. Would would be something I'd recommend to you at Clancy's I just think they they do such a great job. On them crabmeat so that's one them. When else do we have here on an able to finally we did that. Thank you senator then. It's much nothing. Clancy sounds great and what I meant is being served like a burger dressed on it and on a bun OK so that's receives saw. A on social crab. What is the name what's he what's the word he's using its. Or boy and well anyway so it's on a bond that's that's the story. It's. But there's all of a sudden know all of a sudden we got a whole bunch of these. We will let me just finish one of these would hug which would you recommend Applebee's or chili's. And I of already answered that question the answer is. False. Our program today. Is sponsored by Andre is. And chef Andre has something new for you. On Saturday and Sunday morning starting at 8 in the morning 8 in the morning can you believe he's supple awake at that hour. Is he stays there really later you go to Andre is on a like a Friday night or Saturday night that you know 1 in the morning he's still there. Still there. Well anyway. Andre is now has breakfast. On. On Saturday mornings in Sunday mornings. And they want to make a distinction between their breakfast and their brunch this state they also do brunch on Sunday. And that's everything you think of when you think about branches with a lot of fancy -- issues in new you know all that. But the practice is a little more down to earth they do and pancakes and waffles and and scrambled eggs and all of that and it's just something new that they've added to the menu and Andre is there right across street from. Lakeside mall and they are open seven days a week luncheon dinner and now two days a week on. Breakfast hour. On trade news. 8348583. For a reservation will come back with more of the food show after we check in on news from CBS the Columbia broadcasting system you know I wish we had this on my show me these text messages or property interest in some of here's one saw a show Chrebet the Galley seafood boys at the truth the problem with the Galley seafood is that they are jam packed all the time. And the reason huge impact all the time is that there really really good so a lot of good place it's on Metairie road pretty close to blue bar road. That's the whole food has black garlic OK good we found that. Whole Foods Market has black coral like garlic it just says a strain of garlic I'm telling you can't tell that. At all. Met in netease is closing I've heard that I think it's already closed. And I haven't oh it it's gonna happen art you know. It did okay it's been a close a few days I saw that. Piece of news by seventeen people said that to me. And the reason is this is interest in the reason that they are getting out of it. Is not that their sales were going nowhere or anything like that but because they they had a very good. Catering department and they spent a lot of their time doing catered events outside the rest on. And the funny thing is that the people who originally owned the restaurant that's would leave the mother and father. Met and daddy both of them. But they had the same exact experience they were in his arrest on for a while. And then they found that they were doing more catered jobs and they were doing in the restaurant that was a lot better for them in his life. Easier so they just when it did it's so it happened again same story a wonder what's gonna move into that that funny little space. Are we so that was a cute restaurant. Their food was always really good they get a four star from me which is. Not. Something I'd give away easily. Polity says here's Tom I work in the uptown area through my child we've that we did this okay so where up to date with via text messages you can send. Text messages to. 8787. Meehan I would get a read it or frankly I would prefer. If you were clueless on the air and we would talk to you but where you binge eating lately. Or if you wanna know where I've been eating lately ultimately 260. A 187 he has the telephone number of Tibet. And we would love hearing from you about your adventures. In the restaurant or a city of any kind you know it's that people say and I don't ever call you because all life every es por boys in red beans. Nice over for God's sake I drink I eat red beans and and and poor boys myself and I love them so why don't you call me telling your favorite. Please do your more than welcome to do that. Let's see on it was one another and other issues that came Aaliyah and I'd had this at the beginning of the program I must say it again. Off I went to the royal street stroll yesterday this is one of the elements of these New Orleans wine and food experience which it. Comes to an end to night for this year. And my wife and I walked up and down. Royal street from the 800 block down to the 200 block in the back again. And we kept looking for food and I know what was in there somewhere. And I stuck my head into the written into the galleries and the antiques stores that we're taking part and I found wind in them but not much food. And I. IE question this idea of how could I have walked past those. All of that twice and not see any food. Going out except what they were doing. In these units right in the middle of the street the busiest week which by far. Was the the oh well what's the video brute Brazilian steakhouse. Sort of the duty. Anyway. Trout did go oh them. Anyway they had a line that went. At least two blocks long and I think it might have been longer than that and I think the main reason why does not only that it's going to it is good and wanna take anything away from. It is quite. Pogo to chow that's the name. And but. It's the main motive either. Must've been that nobody could find much other food there that we we tried and tried to weak and at the end of it. We just went to Brennan's and had a regular dinner at Brennan's this we were starving. So. I am and I think who the the organization of that particular event needs a little more. A little more thought. 260636. Date it. I'm sorry did that 2601870. If you if you were at the royal street stroll and you found it to be totally different from what I'm saying please tell. Guys I. I'm willing to believe that I missed something by. It puzzles me yet. This is over here and are yellow phony it's. Marcos. Welcome. Kirk. Doing to make it but. What would lose to. To hear you perfectly the armed. Traditionalists where it goes shippers are I let him to. Beautiful art on. Your mom. Mom you. Right. But. I'm all I'd like. He very well this is when you think about it and it. Get. There are some local blow your mind yeah well. Employer tried to get there. Aren't. Notice this. There it goes through. It huge change in the Tony. You are home. It. It. What I considered to be immune. To what is what is so. Wouldn't. Salt won't let you include you know but it won't catch me. Yet it. Is. Robert. But Tony and entering our trade game. Can't pretty cool yeah. It. How many. Yet to see who want to fruitful. That's all right the angry it's about the technique of cooking night did not about the increase its that's true. Yeah. I'd do bury your card a couple of Frontline. Wanna be black Kohl have been shipped out. Airing your degree in law and order got him what are. And well it was struck and are made Gumbel. And denied due. In the picture it is. Seafood and I quote shot. You know that during the problem but fumble. Core. Oh Oprah Winfrey called. The boys this year remembered here two years ago years ago but he sort. Cuba for. Me in order. Our own which you mentioned. Armed units conduct of those. What are all these extra shame the it's sort of the red pepper. Titles and like that that you find boast would be. The most enjoyable. Parts for all the talent. It to what degree utility would you. At that point yet so might do that should. It's quote. It's it is great victory. They computer as well over years. Some black. People here Bozo and if you can. Do global. Hi. I can I jump in here in and give you something that will solve all of this. All this again and all at one time. I what I have found a bug gumbo it's also true about a lot of other cuisines around the world it's I've seen a big time in Italy and in France too but more in Italy in any place I've ever been. And it's this yeah two people ball of whom are good cooks. And ask him how do you make gumbo. We we're talking New Orleans coax and a house or our cajun country cooks to. How do you make gumbo and what you get is two totally different things and both of the bulls say you know. I may bode real traditional way. And that one over there it's good but it's not reveal the traditional Gumbel. Everybody says that. It's what is at Telus that means that there's a wide range in what you can make a ball out of how you can make gumbo. And when you get to the end of it. You wind up with two completely different things and yet. You'll ever known and one that doesn't taste like Gumbel and all usually called by somebody from somewhere else who doesn't understand it didn't grow up. And and that tells me that. It's more tuned to it than just. On having these few ingredients Dennis a certain way it is a million ways of making it and part of the difference is the difference. And that's that's that's what I like. It means anything to you by. I mean to be kept what do amber heard about it most follow. Tampa rewarded for it it's sixty years ago. That goes extra. You know don't sectors where else out there. Bad you know to try opinions out there were that. Well you know the use Tabasco brand or OK let the. Yeah Ike and so I got to take a break in a minute this has been very interesting call me again into a top wait wait wait I wasn't ready fudge quite yet. But. We could talk about this for a long time one thing and this is probably what you were referring to that I said whenever that wise. I think gumbo is now art who thick in terms of the texture you shouldn't be able to stand up for cop in gumbo. When I was growing up my mother made gumbo twice a week she made two completely different ones one was a chicken gumbo the other one was a seafood gumbo they were totally different dated tastes even remotely like. But they were both much lighter than what we get now you would eat like a spoon and you'd have to slurp it. It now lead no joke you can make it stand up and a pile that's the cut now waited this is not the way it ought to be all right call me back some other time with talk about it some more will be back with more of the food show in a moment but first and if you will this hello it's the food show. But we don't really doing a four hour showed today. When not why not let's see who's on a hole here is. Susie. Oh Suzy the much to my dog's name is Susie and she's just lovely. I'm sure united dog. A little yeah. I quit quite. What I would. Oh is part. Well on line all by it we had a guy who owns it on the show with this but two weeks ago. Is that. Is that it's brand new and it's too soon to go however with for me to go Y I I hope things off until restaurants have been opened low while so it can get good information about however my wife. Who was a Barbeque fanatic. She has been there right picked a couple of times already and she's given me real good reports about it. Allies so if you're wondering whether it's worth going to my guess would be yes. Com. Partners. Were. Oh. Of course Mirko there. Top lottery. And I won't go last night. Yeah it is very Kabul when. What. Died and mobilize. Com the ointment was. The divert. It is. That I'll. Well on what I. Well that happens you know yeah. It has. What would not. The well I've got a wife like that well yeah but as a kind of older I want what Alley. What ever you have ever eat bacon in your life. Well that's that's pork belly. Yeah it's same thing. Yeah except that they can use cure it and smoked and all that and but but it's same kind of of pork. Omar and on the port while yeah yeah I quote and it was it was. It was what what. We bought the corn. Bread. What went there it was. I was really disappointed that it was earnings. But what you. Yeah. About where it. Is that are there. One. There. All right you know we've. Got. It thought it was a lot. There was like five dollars as a but are you out of it or. Or. Well I guess it's clay is sort like the difference between. A stake in an inexpensive place in the stake in an expensive place. I thought you know this that that difference that comes in. But Barbie unity whenever you compare barbecue joints with those with the regular food. You wonder how they even make any money means that barbecue prices are ridiculously slow. So 65 didn't strike me is all that high but you know he's got different feeling about that. It didn't bark when we really doesn't want us. Yup I am not yet I mean I I I love the fact that that whole neighborhood. Is just leaps and bones gets better every day. In that whole area there and then here's more. And I was. Why don't realize there. Yeah you wouldn't have gone there before would you. I want I U I apple it was you know what I heard about it but you don't like oh sit and where is he but. Balk at. Right on end it but there are no. Way out there as well. Well good well I've got thanks for the report. A seal later bye it's the food show on Tom Fitzmorris our program today he is sponsored by calf face peace. Cafe Spiezio we have discovered. Is much older than we thought it once we knew who. That it had been in existence as a going restaurant in and kind of as real restaurant like we what we would recognize as such. Going back to 1899. But it turns out that before they got to that level. They had been. Eight coffee house for awhile and a bar for awhile always under that name the name is Croatian actually which. Makes you feel right at home in New Orleans when you think of all the other Croatian families have opened up restaurants around awhile and it's like half the number restaurants sometimes he. If the name ends in an itch. You know you have a Croatian the other end of it but and usually some really good food common so. Oh glitzy where was I yeah are over at cap XP says so a lot of history there. But even if you're not into the history of any restaurant this one is particularly. Interesting because to me. It was one of the two or three restaurants that turned the whole. Dining notes seen around. And particularly among people who were that of my age at that time this would have been in the 1970 so we're talking about people in their. Twenties and into their thirties. And the kind of restaurants that those folks liked was different from the kind of restaurants we've had before. Just to give you one example of that they were doing grilled. Fish over charcoal yes so wide and yet he can hear you saying it. When nobody was doing it back and they with a first and then mixing and everybody's story so. It is still that way and if you haven't been since they reopened after Katrina that only happened about a year ago so they are back again. The chef Alfred Singleton he's still there and everything is good. It it's dinner Wednesday Thursday Friday Saturday and Sunday and Sunday brunch at cafe speaks at 1011 Decatur street right across from the French market. And we'll be back with more in a moment but now this all will be back we have another hour don't wait we go OK yeah I thought so I stay tuned more of the food chill coming after we check the news and stuff here on. WWL radio New Orleans and WWL FM HD one Kenner and New Orleans the news is next from CBS the Columbia broadcasting system.