WWL>Topics>>06-03 2:10 pm The Food Show

06-03 2:10 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)

L welcome back it's the third course of the food show it's our entree chorus we have quite of quite a bit of food for you hear about this. We don't like that. While the us. Global points on 4260. Well just hurting huge lightning bolt. Out here at the cool water wrench you heard the thunder. Well low I can always tell it's happening when the dogs go for cover 260. 636. And some of them doing some of them are all sorry to 60187. Me. Here is why that happens. The rest of the week Monday through Friday I do this same program moral lesson he we've we talk about different topics and every one of these but. It's simply did runs the same weight same clothes seem to kind of deal and the phone number there is one thing and I give it out so much that it's just drilled into my brain and is sometimes. When my brain which is not the best in the world to begin with. Just the news sucks it out of there and throws at four enemy and says here what's this and then I give you the wrong one. I don't do it on purpose. 260. 60 to hunt almost didn't get to 60187. And though we'd love to hear from you but where have you been eating lately no matter where that may be. We're always so on the lookout for new places to dine. And even and also really. You know it's what this comes up pretty often. That people say we know. Though that I run into you know a delicate they blow for example the New Orleans wine and food experience last week. I I go to that NI I've just immediately. Running into people that I know or that. No meat and we get to talking and I've I've really enjoyed that. But they always tell me this same sentence. You see you know I have often wanted to call you but I always think that the what I wanna talk about what I want to ask you about. His is scum of snow I don't know if it's not very important you know it's like maybe even silly maybe even stupid. And I always say listen you want to. Tell me what that what those are when they have the incas first ball. We don't get stupid questions here and you may seem like we do but we don't to a almost never almost never comes up. And in any case that keep you anyway but it it's that's giving that opportunity. Soul quote we don't have to worry about that and also if you think that what you're bringing up that something that has been already talked about that everybody knows about. You know everybody knows for example that if you want a really good trip rebel do you go to or knows I mean everybody knows that. What may be you don't. The navy I forgot. And maybe that guy doesn't and anyway we ought to tell each other these things in that way we eat better and that's the whole point. Your group may if you're always on the lookout for better food than you are already. So please call us with whatever is on your mind you whether it seems true for a frivolous or triple as if either one of those. And and no matter what it's about 260 you don't have to match in other words what the guy ahead of you was talking about we go on to whatever you want. 260. One eats up. That's anybody here on May is here. So you get into position and there we ego may welcome to the food show. Are you there. The try to get. He is that you all. Welcome. The red rage I'm sorry. Really. I'm about a totally different ethnic and I am not without our. Am I am. And I am a member of club. And we rank them like our old members want under. And all this. You know professional degree. Wouldn't that was. Not avail you ordinance in. And not fine dining. In and out of or at least I. Crave it took a look at clarity like the arrogant and where problem. I say partner. And things do in order to make more money our charity. And better and it does not. Are you had. I'm. The talent and then like Brad Bryant a liar and now we can do. That to partner where you do. While some some real food yeah yeah because you know I think. You need on content. That is certainly true. Oh. Yeah and art and repeat. Secret that when I am. And all that it gave charity what aren't. Enough. And done. The quality. Well. I have to give you a couple of discouraging things right off the bat the first news. That the question you just ask me it is one of the most often. Raised questions that I get usually on in emails and and private calls are people wanting to know that they might already have their their event. All worked up there's a date for it here's what it's going to be in the in the word is out on the but they say you know we're having a little problem getting restaurants to come in and do the food for us. And I I have to shake my head and and let you know the bad news restaurants. Give a tremendous. Amount of food away in all kinds of charitable events that go on. All the time they're very happy to do it but even they have a limit. And most restaurants. No joke they will be asked to do charity thing are like maybe 23 times a day. And that's that's why you it's a little harder than you might bought. The demand is tremendous. And even if you're talking about things like poor boys in no waffles you know which is inexpensive items. It's still this the whole matter of getting people to come in and do it for you. I think you'd be better off tracking down some of those young people. Or that you are in your family. And say hey look what did a cookbook and it and in come up with a few things for our meeting. And you'll be doing something. Well Clinton and not my boat beside him help not you know here. Yeah I'm hard. When I know I know what you're saying but it it winds up being the same question. And and you know like I can tell you Rezko a tourist. Are are among the most giving people I know dignity it's unbelievable. The amount of food that they they send to organizations like this but they can't do all and it's for it it's frustrating for them they have a you know you go to a meeting of good shots or something in the that'll always come up you know how many how many. And questions that they had that day. So no kidding me I if if this if you're asking me and I know a little bit about this stuff. I would say no joke get the younger people. It in your families. And then the work on because everybody's a foudy now you know it's all over television. And and it's it's it doesn't have to be real fancy to be good. So. And it. And and that that's true yeah well and then act and work. On back. He is not. Who. Easy and are employed are very rarely together. I have found but. But the no kidding I think you wanna get some of the younger people. Like in news starting with their teams in May be glad I know it's kind of tough to get them to attend an elderly. Organizations. Things that fake. You know there's a lot of these young people they have quotas to make. In order to get twos the next level of something or other you know that I think that's that would be the best advice I could give you an open chip if you talk to anybody in the restaurant catering business they would use. I. And I'll tell you want to. Keep his keep listening and if anybody's got some ideas its call us up and will put it on. All right. Yeah that's what banks were calling anyway but what will come up with you come. In no. Joseph welcome to the food show. Thank you looking for a place to celebrate them or they beat me. Maybe yes music and some you know good. Good tree reasonably priced. Yeah. I do but I I have to ask you to draw some lines around one by one person's. Ridiculously is ridiculously expensive is and other persons crap bargain of the week all eyes so that's hard to say what what did give me a dollar figures that you look to. Four people say you know eighty dollars. Before people. OK so news that that that brings you down too pretty casual not that there's anything wrong with that what part of town you won via. I'm so it could be anywhere. OK and when you do when you doing that. Tonight. And. Moon. I would go to see. What is are OK I've got. Orleans. I'm sorry I got it back at bistro Orleans. Excellent picks on west esplanade. About a half a block off of Claiborne avenue heading towards Skinner but you're not going anywhere in your Kenner you're just getting half a block off. West as author of cause Whipple port. And that place to forcible it's a nice looking restaurant. But their menu is very basic good New Orleans stuff there are strong and seafood we have a great oyster boy they do a lot of seafood entrees. They have. Even some exotic stuff like. While the seafood boat where they take a hole for Britney hollow out the inside they buttered up with garlic butter than they loaded up with fried seafood. It's stuff like that. Red beans and rice every night they have it all the time. They have some Italian dishes. And that prices are very very affordable. I let it hurt so called up make a reservation. As or and that's our free. They do have music over the air on Thursdays Fridays and Saturdays. So whether it's the kind of music you want that's another story of course it. At and let me give you one one aspect of this might deter you the last time I was in there I won't singing with the band. So. Some people would say. Lumps of coal NC why it's well another place. Around her Leo well. And I hope you have a great birthday Khamenei is. Port au hole. I. Sixty poll that bad when I was a well good luck call us back NTELOS that went. If you don't mind thank you very much call CO. It's the food show and we will come back in the moment but first please this high it's the food show in the league and now we've got another guy named Tom who is filtered up on our room green phone. Tom and out. Of them going and c'mon. Beautiful hurt or outward few are. Actually a week before ago Politburo. Our spirits and bodily on the show to every paper on problem Thursday well the two. Yes sir you are are what congress. You know. I airport there in. Particular company who actually out there or their notably there own Albert. You know how is actually call our. Latin future they went yeah here. In our we're seeing in mixed it would be taken with you know the law. So have. We adequacy of people what you're from a long go ahead in the full. The year would take their corporate. Saw and what are over. In certain ways our program believe it or would there are more that we do so under our permit the government knows she's look at. Are you go to where our sport economic. Reform there it. So where people can see here in the Walt Whitman are. Well lately I'm I'm I'm unclear as to where this is and is it an actual open to the public restaurant or is it just catering. It's this catering right now but art location. To open somewhere in the war. Okay well I've I would do really look forward to going your because having been to send one a few times I can tell you that the food varies so distinctive. But it didn't meet it reminds me a lot of New Orleans cookie market. It's a lot of that in common and they have great seafood and out of it. And so while I'd love to see your restaurant like that around here so. It. If you get an open as the as the oath. An actual walking in restaurant will be no one in no. So what if you are all aware of the art you know. We. Beat land here. That you. Are. Well good luck with that in they were telling us about it. My pleasure. That's a that's good news is there a glove that was a Puerto Rican harassment here we do not have one. Let's see who's next that tickets will give. William Pelham. Hello there how UK commentary. Or you are you in the middle of the a train station that Chicago. You know. Know that sounds like you know. What that that's all right. And maybe maybe we for the next three to come by but you know our payment on time listeners we livers so that we can we get great instrument. And we just love getting holder refuses you have. We had a question about. Mexican period here in the nor shall you had. One restaurant would go macaroni girl was that was oh that just opened new Mexican restaurant. Do you have any suggestions about good Mexican food here and on the North Shore that that you make institutes for. You know my favorite of the in his tub and Eros okay. And it's in. You know that massive. Shopping mall that has to target unit but other stores. It's it's on 21 right past EI twelfth. And I keep forgetting the name of the street I think it's Brewster street. But this and L shaped. Strip malls right there it's right on the highway puts on the other side of the highway from the big shopping. And there is of a restaurant called Dell I'm sorry that's not Dell it's. On hard news. And then next order that is obviously sushi bar in the next door to that is how but narrows its kind of in the corner of the the spirit of the little strip mall. And those guys have a brilliant menu it's it's they really hit you with the spice of mushy tellem punitive. Ease off a little bit. But I find your food really really great it's a little place but the guys though that no some stuff. While that would be that'd be my number one pick up on the on the North Shore anyway. Okay well it's great look to try that and you know it was trying to find a good Mexican place that. That's why we haven't got from previous that's the good the. Only god that I think he'll get worked up about that but the let me tell you they come on with both guns blaring maybe they've really have they they they let nothing loose it's good good people. Well and and of course not because you you can't have it. Authentic Mexican food outside of Mexico you don't have the you don't have the people to cook you don't have the people to serve. And you miss most important ball you don't have the customers who know what it's supposed to be like and what happens always. Is that as restaurants stay open for awhile to get less and less and less. Like we are they came from right and more and more and more creole cajun. Yeah. Well there you go. Hey I've I've got to take a break for some news if you want if you want some more call me back and we'll talk about it. We have just the news update right here and come back but more of the food show. Following that so stay tuned and William why thank you it's the food show it's a crucial in the big 870 WW LWWO 15 point three FM boys that website good I mean it no. There really is Caitlin welcome to the food show. Hi there come on in have a seat. Sit yep who can Caitlin your witness them on it. I'm Blackberry. It begs. Or. Having it. Well Etsy. The best. Steak house on the North Shore between Covington. Indigo is actually in Covington it's it's actually closer to club. Madison ill. It's heat key young state house. Not only does he buy real relief buying beef but he cooks he cooks it very very adventurous oblique. And he also has a big Manuel has a lot of other stuff real good with the seafood they're really good with. They have. Raw oysters B and build there that are about as good as any I've ever heard. Or eaten through and anyways that's that would be my steak house over here. I don't get the Baton Rouge too much but the place I would go it would be rough he knows which is mostly an Italian restaurant but the guy who owns it. Used to have well it's Peter's school funny the third they used him restaurants in the warlords. They've done a brilliant job with that police Baton Rouge it the only problem that it is getting a table it's packed all time. So what a great great please eat in and what was the other when you want we were US. All okay in the New Orleans area which state my favorite basic. Steak house is the is mr. John steak house un. And seeing Charles avenue. Door Reese or Doris however you policy. Metropolitan that's name of the Doris metropolitan. And they have dry aged beef that you can see the room where they Egypt it's right there if you walk him but then that's really a cool place you really. I think. So was in the report if you go William. Thanks for call. See the food show. Who is next a degree of Greg. I think it's. Okay Greg welcome. Signaled guidance able things goes. I'd get. Up. Or. In. Which you are. I go to Vincent's. Because I think for instance is brilliant and just did the food there is so good the places in March. It's not horrible either but this date those guys cook rings around most other people who do that kind of stuff. Now that doesn't tape that's not really to take away. Anything from what was the other when you you brought up. I'll follow our goal is a really neat restaurant. They have a outdoor and indoor seating and if it starts raining they can handle it believe it or not they they practically have a dome on the police. And so you get through the death outside. Dining experience that way but they also. They had they have Sicilian. Or Italian. Dishes that they say go back generations with them that family. Of the guy who wants it they go back 234 generations of people in the breast emphasis in New Orleans so in all Italian old Cecelia. So a very cool place a really interesting menus. Great place to go. Actually I don't want it delayed or she asked about he. At root structure. Yeah she won its she wanted steak houses in Baton Rouge in Metairie in no way Eros she wanted as a different steak house and every part of the state it's and it. Much listening I would recommend. Accurate Chad Sullivan and root it. Yeah. Well you know. Two chains. Then okay. Yeah they're good. Just want to I don't know loads that I'm glad you did thank you. The lights the food show and pub over here is Eric Eric. Tom iron sit in the backyard and a pork shoulder sits on the bigger nag is going you have an umbrella. I well I'm I'm actually standard and one patient treatment beer watch an attempt to gauge well that's a perfect. Good go. Somber and it tomorrow to a house warming and the problems are happening in the traditional South Carolina you know little group of vocal on top on a bun. If you have a suggestion something you know the different preparation or had some spices up a little bit different from the traditional. OK let me ask you a I was distracting myself when you said this is this a tenderloin or is this a oh or a pork loin. Yeah it is it's neither a pork shoulder into a. Oh pork shoulder OK pork shoulder. I I have a feeling I wasn't paying enough attention. A pork shoulder in my way of thinking. It's something that you're really one Coke and low and slow with a lot of smoke in a lot of action going on in that realm. And that it takes hours. To do that at and that's even if you if you do it in your own of them it just a if you try to speeded up. It winds up becoming very tough and and not very so I would fire appear grill if you've got one available to via. And actually get on you while you really were paying attention but I thought yeah habits and on the bickering married. Only about 200 yeah yeah you do gonna go fall afternoon into the evening it'll be all ready. Ready at the twilight hours man served tomorrow at a at a at a house warming. Perfect. Other suns absolutely perfect. Other than that that traditional you know south Carolina's style would you term it is there any other way that you like to pulled pork if you're gonna. He took an interest in on the menu that those old. Four time where no home whenever I run into that in a credible place I I almost always get it and so does my wife and our kids who do we were in a weary. Barbecue bunch of people. Wonderful art are excellent at noon. OK enjoy a week finished is that what that means. Well I didn't get a chance to tell you that tomorrow. That was that was just a goof I'm okay. I'm a better do this anyway because it's on my mind or program is sponsored by Andreas. It is something new and Andre is just starting this week. They thought that went into it last week and they actually did but that turned out that. Somebody that well it doesn't matter. It could absolutely starts tomorrow. And it acts or today now I'm home mixed up now all of a sudden. But so. Here you are you want breakfast today it's too late for breakfast today but Andre is now is open for breakfast. Every Saturday and Sunday. And that means that tomorrow morning if you break wake up. With a hankering for breakfast and fewer in Metairie or any place nearby Lotta parking easy to get to. Go over there it opens at 8 in the morning this is not a rehash of them there brunch he created an entirely new menu for breakfast. And they have all the things you wanted breakfast bacon scrambled eggs and waffles and pancakes. And then you gays and cafe away with the with chick Greek coffee and the whole range of it it's an entree is. There right across veterans I'm sorry right across the highway that would be the causeway boulevard. Are on the downtown side and they are open every day lunch and dinner seven days a week at Andre news. 8348583. For a reservation which is always a good idea 8348583. Did you do to now what do we do Kevin is over here I think yeah Kevin welcome to the food. Show. They get that in common over the you're talking about social credit. And our saw we are all in late but no probably with with the vote here. And finally. I greens. Yeah yeah absolutely. I'm sure they do. I eat greens is from one end of their menu to the other and nothing but Greek food. I've never had anything but greed food there so. We will have a problem as you know is getting a table which is. Now. Good luck with the Coke and no one. Yeah so anyway what we are able to get a table I have a program. Yeah well who could blame. That my favorite dish. Over the years on those oysters that they do it just the that's fantastic. What things we share of that wins and reminding. Celia. It towards the end of the program or stupid I mean I know nobody else would but but but I do ritzy. Where were 260636. Oh okay you're gonna take a break. We'll take a break we'll come back with more in a moment in the meantime you can call the real number of for getting on the witnesses. 2601. Eats at the but now please. Just a little weather update for you if you're thinking about crossing the causeway. You might have gotten shut down even. About half an hour ago as it was completely covered with red markers and really come down. But now all that is indeed North Shore. And it's moving her right through where I am right now here's the cool water ranch on the union in the B springs. But he cleaned all that it looks like. Not free from marine but I think we've seen the end of it at least for today in case you're wondering. And I do want to be you know it always was when via whether. The basis about. Nash Roberts. Well that's Perry is joining us over here on the green phone. Terry. Yes. It wouldn't hurt them married the end of whom like who. Corey grow up in all of them. The way I'm I didn't make out what it was you were looking for sale again. Parable of the board and they conclude. Oh Caribbean Caribbean food yeah the I would tell you was the the best place of all is a little place. On magazine street. The name of which is eluding me at the moment. On gosh it's for letters it ought to be easy to remember I can't remember the name of it but it's it'll come to me the next couple of seconds and hope. Anyway it's they have outdoor seating we have indoor seating as well. It's a lovely little place and the people who own it are from Cartagena Colombia. And so. You sound like you know what you're talking about here by the that that part of the world with Central America and and the Caribbean and goes right along the northern coast of South America. That a lot of that food is is rather similar and very very good I mean it's really exciting so. That's the place I think they would go to and no money not my money is actually good at my head is up the street event. I'm good I'm gonna think of that yet. Now La rue what by a rude that's it BA are you. By UR bottle ruby they are you this grow and topless so they have top us they have. 8700 users now 373700. Magazine. You try that out I think you'll like. See you later it's a food show and Jay is over here on the yellow column. I think GA. They were looking forward stick grow strong in that roach yeah I can tell you besides. From engines are other rules which are all national changed. Big league recorded straight out on govern. What is it they're though. The OV all. Out. Starter in this ship and go yeah there you go. Yeah hi I thought so Greenville Greenville. So what that's who that's where the original was was in Greenville and they also they were famous for their hot tamales. On the Pollard. Absolutely right now but all of their state or their religion goes in there and rouge is kind of I don't issue size for a minute but. You know no no white tablecloths. What the original it was her the look at either. They are what they would do would they would bring out the hand of steak and cook steaks and they'd show it to you and you pick out which one you wanted. I don't know if they still do that over the. They don't do that concern you ever averaged just two. Or more are who are. The stakes are sold by the are part by the that's a total. You do and record. All time. Where exactly that is again. It is on government street. Everything's on government street well. But I'll find it it's there to be terrible period. It's come a long way. You know all those a lot of the Middle East and restaurants rounding that are very good there are so that right now yeah actually. Well thank you very much for the for the tip that I wouldn't of the thank you very much your Stephen. Saying those play east wouldn't. Good contrary to every week wanted to try and bake sales all the little debate in. You know it would be different you know eight Toro could chasers actually. And I would think good people would take an even bought summit taking home. Yeah who knows. All right I'll surely as do it often enough. To worry you tomorrow. Tomorrow one until four unless the the banks of the baseball game gets in the way in some way which it might. One or want to. It's over here on the big 87. Yeah or. 105 point three FM. But without the HD one although you could go to HT. One yes actually so addicted you you have many choices tomorrow right thank you we will come back with more of the food show after first few well that is a low you're listening to the food show this is Tom that's Boris you're host. But this weeklies and on on a red phone today it's pretty dork read it that. We have a John John welcome to the food show. It. I. Pete people do that all the time exactly the thing that you listed where you call me by your name and I call. You yourself played by your own I mean by mines are some the. Well that's what happened. Six. I. We can lead to which it anyway listen thanks for the memories and keep. And the shifting mind. India will. It's fifties. Couple times op. Look on from music view. He says grows and I adapted ago mine mine on the Horry. That's what it meant that CD. And and CDs that. Should should mention that wasn't too well on arms the other things. There again the men may bring back memories and tension and since long haul. Well but as well which. Sort of a month ago. We we do smooching. Happily. No broccoli well that's that's if you were a cat not yet I mean they know like a frat you could be a threat or you could be a cat. And I was always a frat so life I would think they would beat me up if they defied about it with a rock Corrie. I was close to test for in the capital and and it was a thing and how many people are associates cents or 53. One of these guys may. Well his name out at least and the expansion in the restaurant does not sure. You know well this thing you know that me and my classmate and work that we are happy that the trouble. Was wrong and so. And then. Rock the yen and you'd probably know from talking about in my waited because after. He graduated from Cecil played football operate within your number and so ignorant. No. I was just ignore it certainly. At this. Oh yeah you know I didn't know them but I know that the signal rend the signal really think. That was a restaurant for awhile right that neighborhood in fact I think his right across the street fact. Thought they could. Well aware that we just went to Iraq reduce smooch. AOL in the wake of the union of these and this is what. What the nature must tell you we'll listen. Let me I'll move on and now with all call me again you moved. Or tweaking some 2601870. If you do not half of and HD radio. You're gonna you're gonna get 11 of these days and nobody's gonna for Hugh you know one that I remember of FM radio really started taking off in the in the latest. Part of the 1960s. I remember this because on there was almost nothing on FM than anybody ever listened to that I knew and we were all avid radio listeners back then. Are but that is all change very quickly. When this kind of stuff that was always being heard on AM radio moved over to FM radio and then the FM version of it took over. That is what is gonna happen. With HD radio and our program the food show seven days a week. We are they're already doing it we've been doing it for a number years even before that. But it once you know what it is. And and to know also that that is the future of broadcasting and you really ought to either have it installed in your car it might be already there in fact. Or. You can you can just buy a radio that'll put on you can put on your you windowsill or. You're nightstand. Oil or you can listen to all of that programming coming in from your Smartphone. As a lot of ways to do it. But. Try it I think it'll be very very pleased by the quality of everything and also by the fact that we can have a show like this going on. Chris' it doesn't we we can't ever get much in the way of really really important. Radio stuff. But we can get away with this cut things off. Oh and other thing. If you go to if you have the WWL. App on your Smartphone. He can get all kind of stuff table one of them this is a one button to push that will bring you to the food show. Every day. And obviously I have more invested in that than than you do but I really wouldn't. Be thrilled to note that you got an HD radio. And you like it. Our program seems who have come to an end. What happens in the music it went away. There we go stay tuned for what best baseball right. WWL radio New Orleans WWL. FM HD one Canada New Orleans have a good good evening and then try to stay dry CF.