WWL>Topics>>06-03 1:10 pm The Food Show

06-03 1:10 pm The Food Show

Jun 3, 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)

All it's good to be here too and though welcome it's the second course of our food show we do this every every day in fact we're all on the airs seven days a week now. Three hours on Saturday three hours on Sunday assuming that we don't pump in any. Ball games or anything. And that we cover the entire range of all the eating we do around the world and the the good as well as the bad every now and then we get one of those. Don't get upset about it. This is looking at the rate nor over here this. A pretty good storm right now over in Jefferson Parish and going out into lake. And then on the North Shore I can tell youth because I impair right now that there was a little bit pretty intense wave of thunderstorms that just passed over but it's it's over last at like five minutes. So more of that like you needed to be apprised of any unit 260. 187 or use our telephone number. We would be very pleased to talk with the about anything on your mind about eating about drinking and restaurants and cooking and wine and and all those things that we. We dig into every day like it's not the special. We can always sometimes I think we take our. Are cooking a little too much for granted but. What do they were there others of us who I keep that in check. I think we have gotten way too much. Into the realm of ingredients dictating everything. What do I mean by that. Is that they're allowed residents know who will tell you don't two tiny details. What. Is on that plate where it came from and why it's good. And it's all kind of mental and conjecture. Subject to conjecture and it's sometimes less interesting. Than the much simpler kind of the food that that we had. We've been. Even like 1020 years ago. I think we reached a peak around them personally. But. Then again you go into another place and you're wallet away. Again and so I guess it's it it could be too bad it's still I think America's best eating city. Today's national egg day in case you're wondering. Egg is. Its its interest with the the function of eggs. In restaurants in particular. Is is pretty interest. You. Let's see this in France to renew your ought to vote we do and restaurants comes from France. So you you look over a menu look like the one that comes to my mind is that at and ones. When I first started going there who have growth for awhile and lived in the French Quarter and I just got in the habit of going there every Tuesday for lunch. And which wasn't anywhere near as expensive well let's think of it it's not very expensive now because they have that. Twenty dollar in net and seventeen cent. Three course lunch over there every day they're they're doing it right now in fact if you were to go over there that would would greet your rise. But anyway. I used to go there and I was always puzzled by the fact that they had. A section of their menu that was nothing but eggs and this was not a breakfast thing it was not a brunch that it was just a regular menu. Same one you would see if you went there for dinner. And on this they had no fewer then six and I think it was more like eight. Big issues. A couple of war were familiar like eggs argue which adds ones actually invented. And there was that when and then they had a couple omelets on there but that had some kind of unusual things they had something nickel and omelet espy mule. And it was who liked three topic in that it was not folded over in anyway it's just almost like a pancake made out of eggs. And then they would add some ingredients through one of which is. The early fixings of making a Brown's office is salute stage coldly. Well what I just said it was. I just forgot about it just that but anyway it's it was really distinctive. And what you're looking at there is is the fact that in in France eating eggs for dinners no big deal. No it's something they do pretty often and the pretty good at two. The best egg dishes I've ever had in my life came from the hands of French guys. And the place that delicate thing about a maybe when he. Mitzi Suh is waiting for us over here on the yellow phone. That's you know an over the currency. What's going on pillow sue welcome. Well you know you think you. That. Yeah. Seventy. Wow you sound seventy use on what you're about fourteen. It. Yeah yeah. I. You. Know. I sure do. My might and the very best the ball is Clancy's uptown I don't think anybody. Comes close to doing what they do they get really big big wins the way they fry them is just perfect. And I always go in there now the only problem would go and Clancy is getting a reservation sometimes that is very difficult so. In case that that's not gonna work for the the old line restaurants to a great job Gallic wars and one's. Or knows. Bruce cards all of those I've had soft shells this year this which just started you know the new season. And I had good to versions of of soft shells and all of those. And as one more and this is really a different kind of place altogether. If you go to in post autos in Metairie. And you order the bullets that might my favorite way getting it done is sub show crab Mary and a its name forward Joseph. Imposed on those mother. And you know an Italian guy and he and he's named a dish after his mother you'd know that that is going to be great. They serve it with a butter sauce with a little bit to share unit and with mushrooms. And no one else is in oak artichokes. When you order the social credit they're enormous. And they give you who. So if you're in the mood for a really big and into some soft shell crabs that would. Maybe be my part favorite place because you can't get into that that went although I would definitely get a reservation. I'll. Do it. Actor. Not. Only will are you headed that way you. Now a lot and all. Good news goes this there was a storm headed that way not a bad and the all right well thank you. CU later by soft Joseph Krebs who anyone. Care to challenge my assertions here. About what are the best. Social crowds around there I knew what bit of course there are lots and lots of opinions on that and all of them are right that's the most amazing thing. All of them are correct so where do you go for a soft shell crabs. Anyway get a mention the second go that today. Is national egg day. And it's a staple cooking almost in every cuisine. Here's some parts of the world they use a huge number of eggs. I would say we probably do that what will the breakfasts. And lunches that it had become so popular in the last few years. And then. You find them in the you know poached eggs sometimes use the eggs are used just as the glue to hold everything together. Sometimes. If it's a sweet dish IE every now and then you'll see that but give you great example. Over again we're talking about Antawn and that's not intentional. They have on this wonderful dish go baked Alaska you probably can edit it on their menu is on mullet Alaska. Or words to that effect. And the reason they call it that is that what what is this what is the ditch me out of the name. Over there what is a baked Alaska. It's eggs. It's exits its egg whites to be exact. And then you've got ice cream in the middle and then you have a little piece a cake underneath that to keep the ice cream from melting. But that's it's it's 90% eggs. So when we celebrate national egg day which we do today. Remember all those millions of things you can do with bags. Let's see Malloy is that one who aren't saving it. Malloy ahead right the first them okay is that the dice it right Malloy. Is even there below there can you hear me Malloy. Now. Yet here it does turn your radio down which you. If you can if you can hear me ill OK let's see put them on hold come back to him and Kevin Kevin welcome to the food show. I you don't. Doing great you. Pretty good in noise they. Restaurant and two weeks ago it. Oh coming and ox blood non. Yeah what do place follow. I said what a place we were the ourselves but two weeks ago. No it was revealed that a personal and then my daughter gave the gift certificate book person. So we don't like oh okay yeah yeah yeah oh yeah it was a they. Unity it is this merchant trauma from on well. Do. Then we got the bone marrow. Oh that's cool. Oh really here so you want you to dinner obviously. Yes. They the way. Oh she's so I would keep. Cubic feet which kept moving it out to the bone marrow but had to date in. To get to do you get you will you'll really Illinois. And and I you know one of the excel like that but that restaurant and that took him a little while to get this together it was a classic example of harassment that's. Just OK for the first four or five or six months and then all of a sudden they get it all figured out then it and brilliance which is where they are now. And oh yeah but in the early going. I was surprised to see that they had a lot of dishes that were really classic dishes from other restaurants around town and they would just. Goosen around a little bit. Just to change it up to make it their own way but I mean every one of those woods who was just delicious and the the use of the dining room is a really cool looking place. That hotel if you ever have need to put friends or even yourself. On the North Shore in a hotel in nice hotel the southern hotel that's what it's yen write my. Yes you might. It is that it and though so all. Next. Our goal you'll love it it's a it's a wonderful old hotel that they just spent a few million dollars renovating. And I just heard that they must be doing pretty well because they've and next another building on to the hotel so they must be our alone. And with good and they've done a great job with every every aspect and we really love that. Southern. It's in the you. I have indeed not had a as the the fried rabbit to date that's apparently you know regular item on the menu. I rally. Well you know who could play union. Here. The most famous chefs of all times said that. Our stake is the heart of cuisine. So. There it is. Thanks for calling via. The food show. Malloy we give you another shot. In the law and hope your phone is down. Malloy and that you. And yet archery. Oh thanks for call. Questions and getting married in a statement. Like the girl. She's back home one now. And so I can get me you know that during your. Hair. With area. Paid. For it. On got you so long way away. I'll I'll I'll bitch you it is a lot of in Belgium home. And I'll bet you that there is some there are probably more than that and ways and to turn your radio down plea to ask him to it down. Of you know what obituary if you just did a little bit of sir on the web you could turn out. Some place where you know in an old mansion. They used to be on the plantation because that's that's the kind of thing you find around there but I don't know anything explicit. Never done. Looking back about it can keep you will look at the heat. Keep listening because we might get somebody who calls us you know any time the next half hour I'd say who might know someplace coaches. Stay on and listen to listen will find it for. OK apple. And at agree that day. And Alex I just need you in that area and means we're out we got back on the action. And I'm happy catering there there are probably at recovering cowgirl. I'm just turn elect our cater about it out the area that anybody out there and you know born. He's okay. If preacher at a well. You know I can't wait before you go I have I have one more suggestion. That's not very far from Jackson Mississippi. Where are you talking about and so it could be did you know that there's a drive goes in in the in can't crawl out and that meant Kia that's not it is Jackson who has what Mike yeah. Jackson that's that's my god my my grandsons name Jack. There is a draw goes there and it's the real driver knows. And I wouldn't be surprised if they wouldn't. And I are. Yeah okay wait a while ago. Yes solid state too and was he would India thank you it's the food show. We will come back but more of that in a moment but first publicis hello there it's the food show if you were listening right before the break you might of heard that we were in search of a catering facility. In Brookhaven Mississippi which is if you get on the highway interstate 55 and head straight north it's the last major town before you get objects. And anyway. A Brookhaven. Someone has called us a minute I thought it might take a few more minutes but there is an outfit their call Mitchell specialty events. Mitchell's the special special what did you say. Mitchell's. Special. I event's. And it's at 1203 Hampton. And their phone number is 6015732062. And 63 you say okay all numbers may have been numbered on the Z say it again the whole thing. 60 got that part in the next went by 73. 2063. OK there it is and then. Hope that lady still listening who's here's at least the beginning of a solution to the problem. But thank you very much whoever was at oh who found that for us and here is Li I think his next Lee. Oh wait wait I'm sorry it's Joseph. Joseph welcome. Think we there. Aren't good today. Will this rip them Rangel and you know before. No for an old guy. Yeah I don't really coincidence. Repaid at home now the real. I can tell you about the case. Bit about what. I've been out. Battery and it takes to beat them. And I do. Looking for a decade. It Mexican restaurant and it would be hard. It is hard to find. But. While they await a I gotta put you on hold will be right back okay more chill after the news update hi it's the food show that we had to take of America and an inopportune moment but you can't stop the clock. And then a guy by the name is Joseph who was in the middle of either answering or asking the question we didn't quite catch it so Joseph call us back output shoe right ahead of everybody else. But here is Lee in the meantime Lee welcome. There. Law and Livan and Brooke call area alone can. Well that about eight or. What it's done. It can't boot it blue called what they do yes there are. They. I thought about art and our future. And I'll stop that you. Get into law actually call so op. Is this stuff by any chance is set is are they hooked up. With that restaurant that I think it's the same name even in in Hammond. Oh yeah. It alliances but. Oh number. But you know let's have. You or. Anyone Nokia god. Yes sir and deal writes it. Could. Well. Thanks for Sharon it was so I appreciate the call. Thank you YouTube it's the food show glitzy over here is what happened. But it was. 260. 187 or use our telephone number. And and its at this point that it comes to me how different this program that we do on Saturday and Sunday how different it news. With the one. Excuse me for that edit in the one that they do during the week Monday through Friday we're here. From my three until seven in the afternoon totally different sounding show even though it's re asking him questions and goading use the same way. But of people. Oh on this station on this weekend. They always once we get to talking about one thing more than like two or three times we've. Been on this subject for the last four calls which is great we got the info we need. A lot of people get the idea that that's the only thing we're talking about. And that is never true we will always talk about anything on your mind. At all. On a that's in anyway hooked in with the eating and drinking and recipes and buying food and all that. So fear not if you have something you wanted to bring up just go ahead and two you're always welcome on this program to 60. It's 18782601870. Andrea ship Andrea. As if he weren't doing enough already. Has opened up another meal. Willie was already doing lunch seven days a week including on Saturday and I tell you that because has a lot of restaurants open on Saturday the launch anything special anyway. Soul. He it was already doing brunch. He was already doing lunch. He was doing. Of a dinner of course seven nights a week and now he's doing breakfast. And I am my first question what's the difference between breakfast. And brunch. And he said. Will brunch start today in the morning and brunch starts at eleven. Or something like that well anyway I said. We're here you are great Italian chef grenade all the best ingredients. But are you going to be doing pancakes. And he said yep and waffles. And laws bread and in the days and cafe only with she Greek coffee. And all those things that you wanna fine at breakfast. In that day you know very nice facility. Of entrees Red Cross cause Whipple port from lakeside mall. I don't think you need to reservation or anything like Q with the rest of the day but it never hurts. And it's free so you may as well. Yeah all of this is that Andre is it set 3119. Street that's. Exceed its crossed red crosses the highway for about it from lakeside mall. And now it's breakfast. Saturday and Sunday only just Saturday and Sunday starts at 8 o'clock goes into. But he tell me. Soon enough and glitzy Michael is waiting over here on the green phone. Michael. Yes good evening could have being you those yeah. Calling up two quick questions that relate to the screen people or a saint but you know one. We. When you look good in that's fine really really good work the peace. Four really good that you try one. And true. Where is the best lecturer in your mind then it's really really good for you shall. This sort of the same answer and it's funny you should ask this because in my newsletter publisher of newsletter every day. I cover. Of a bunch of different things and in the won it four yesterday which is still out there on the web site. It's his maverick that's on the front page on it I have my recipe for a barbecue shrimp. And I also have. The fact that I think that mister b.'s does the best barbecue shrimp that talent and bear recipes actually the one I stole. I. I borrowed. I've borrowed their recipe for this it's really unique and it's the best version I've ever seen so here's what you do go to no menu dot com and OME and you'd dot com. I. No and you dot com and then you just scroll down there. And you'll see it it's the first thing it's about how that's the best one town and right under that is the whole recipe on how to do use. No. No menu dot com. And but to all but you know do it sometime soon because on Monday I'm gonna write a whole new newsletters that'll get knocked out in the movie you can always get it but it's a little hard to find where to begin at right now it's real easy it's the very open. That's it pops right up with pictures and everything. Okay though. And thank you have a problem let me know and I'll tell you more. What thanks for calling the I think barbecue shrimp is one of the two or three best dishes in all of creole cooking. And I I admit who where I got it from Chris who was mister b.'s who thought of a whole new approach to. And it's some good and here is Hugh. Do you hello I know. I'm good value. Pretty good. Atmosphere. You mentioned the and I in the name address and well well. It's. The one I was talking about. Use. The name of it is Dell Portillo. It's in cup it's in Covington. It's right in the middle of downtown Covington on the on the main drag right through town it's a great looking place it's a very hip kind of places them. A lot of fairly young people show up a lot of them come from the courthouse not far away. They have the best Italian cooking in New Orleans today if you ask me and a a bad night. Ottawa and I've always there last night just to check it out so I knew you would be calling so I don't have that up to date information. Beckett today. I got built DL. Del. Porto OP OR TO. Yet Dell port though and it's on of Florida street at the corner of I think it's New Hampshire. It's either New Hampshire Vermont I think it's New Hampshire you'll see it they have a big sign out front. Enjoy you'll love that place but wait don't go they're thinking you're eating New Orleans style Italian food this is not Tony Angelos this is not. Andre is this is not any of those places its style that's very very real Italian. From the Tuscany region mostly but just delicious food love that place we will come back would more of the food show. After first police this high it's the food show. On no the big gates seventy WW LWWL. With a five point three FM. But he is Chris next or news that it's Chris Chris welcome to the food Cilic Josep hang on a minute. Yeah. A deadly welcome. Outgrow that your. And quicker. But hey bill Tilden. Will. And so we call. I would I would go to Vincent's either one that is to welcome one and silencing Charles avenue right off of and Carrollton. And the other guys in its in Metairie its own trance chest at street that runs one block genocide of transcontinental. And he like half a block off the off the in the street there. Oh. Yeah it's not the the rest and is not much on the books. It's not looking but its alternate. He he does I know he does that brushing lonely just really really great and other like a lot you'd just because amendment will be throwing. Faust knows. Post goes on Metairie road right right in front door and acts. That's our little place. Oh well so to lie and things like the call. Okay. Joseph welcome to the crucial. Hello. I have there according to doctor it's more it. Will go brilliant. Oh please. And won them speed bootable quite a doctor. Well we hear imperious. And I want to listen I'm just just trying to two keep the people convinced. What's up. Okay. Two quick questions on the Long. Island in there away and its school up in North Carolina. On. I found that out Italy. Along. In capital. And I'm finding two questions. About the phenomenon of food desert I don't want it to his. And I also wanna know. Implicitly with. Applying to not on. What could get her couldn't K and in creole in new. That really happened. You include the ruling and active. Really purely about all right well. The only way you can handle that is to make it simple and in this simple explanation is true. The creole food is city food. Cage informed his country food it comes from a lot of the same room. But you know it is like in cajun cooking you you almost never find a beautifully arranged plea to anything out there and who is is pot cooking. And just what I am on the on the plate. But it's great so nobody complains about it everybody loves it but that's really give the above its. All around as well this other thing in creole cooking you will very often seek tomatoes being added to things that in cage. However have tomatoes and like jambalaya. If you've seen jumble I have made with a lot of tomato and that ain't from heat that's that's part of my New Orleans six. They were like that in in Lafayette. So that's that's a that's it that's about the end of an if you get into it deeper than that you're gonna find yourself but talking about nothing very quickly and. My problem and yeah I would go. I only. Yeah it is fooled a lot of people's silly you know that that what it's worth that's it. Mention barbecue trend that mantra going out ample creole or able. Well that's really mixed bag because of rest than the rest and that created that was pass scales finale witches. Early Italian. Well again. In the end in 1914. When they opened up originally. That was pretty much the first swell of Italians you know in great numbers of people who came here and so yeah but it changed the whole cuisine and really to an end and and very well I'm not complaining. So okay. Well good policy again and will will fascinate you some more. And what the debt as it never heard of that what does it mean are okay in whom ever is supposed Turkey. Sporting year. It should take away and click or wart and people. That means to get treat it like a whole foods they can. The nutrition food. They call it up and get that book that it is only to include Paul lie there. Yeah. Yeah. Well I don't we Errol we had a real. We got a real problem with that. Particularly after Katrina because there were parts of the city and they've tended to be among the hardest hit parts of the city. Where there was an even a supermarket around. Anywhere so he knew this was a real problem for people but. There are parts of New Orleans where there have never been restaurants in any kind of number at all agreed that the most puzzling of all to me. Is the general vicinity of UN know which is a fairly affluent area of town. It's never been very many restaurants there good or bad. So go figure. Hey listen I gotta keep moving along here. Because they tell me too and we'll be back with more of the food show. In just a moment after first please this it's the coach. Welcome what we've had a busy day today here's Dwyane doing welcome to the food show. I don't. Everything all night long lived in the first round taller. Lula thank you very much you have your HD radio yeah. And yet you do well congratulations Hugh Laurie the leaked. Very much. Because really parties story in which it's I mean I was let's hear it here yet. A cookbook one. It would earmark from commanders. He. Odor. My third country. And yeah. Mark. OT OK. Yeah. That law legal GOP. The good people along Tom Green. These are the actor people will forever and our cupboard so. Momma article which you know he would explain. You know it started apparently were like why or an article you note Panama. Secondary thing. You know. I wouldn't follow recipes that would do my own recipes it would come. Well. In Europe if the end result is delicious you have one victory. So. What I always say what every quote. Or currently my in laws because they're old in part because their old life. You know mama now dementieva. You know you know daughter goes yeah oh yeah try to take care of a fan normally though and that's how we kind of you won't hear the food. Yeah well it's a good thing into it do that with. I I often does say that the biggest thing missing in our country's. Culture these days is people sitting at home together and and cooking and eating together. I don't do nearly enough. The phone. And get off you don't Facebook in you could barriers have a great conversation with the values of my. Yeah well okay well I appreciate your telling us so. The perfect note to take out here as we go into the end of the second course of our food show here on the big 870 WWL. But we have more of it coming. A program today is sponsored by Catherine east peace. If you love Sunday brunch and I know a lot of people do which is a special. Kind of kind of thing you know. Sunday brunch you find dishes that you don't find the rest of the week they are on the light size they use. Ingredients that are fairly inexpensive so this allows the shift to really start big and and they are bringing up the Jumbo lump crab meat and you know all that good stuff. Cafe east peace. Which goes all the way back to at least 1899. As always been a pretty hip place and a great ingredients. Do not miss their crab cakes you win which would be good at lunch or dinner or brunch or any other time. They are they are on Wednesdays through Sundays. For dinner and they have Sunday brunch. Every Sunday it's 1011 Decatur street that's right in the middle of the French market pretty much across the street from an anyway and you'll love it. Trying to cap based Beazer SPI SA. WWL. Radio New Orleans WWL FM HD one count our New Orleans more of the food show coming state Toobin thank you.