-- I'm Don James WWL first news. The. 170 kilo cycles medium wave. Fifty billion micro watts of power heading out in all directions blanketing North America and eastern half of it anyway. Since 1922. WWL New Orleans first radio station. And WWL 105 point three FM New Orleans first FM frequency. This is comforts Morris with the second course of the food show. It's our program about eating and drinking and restaurants and cooking in at all that it's -- and then America's most Alicia city. Looking back to -- got people on hold so let's talk to musician John or Jeanne we'll find out in the second. Jeanne moos or Jeanne. John or just the button won't go down guys can help me out. All go down. It's still won't print out. Don't know why this happens. And is it John or Jeanne. Hey. John you military and we know we got that settled. -- you -- You -- I wanna -- -- today. I have heard a lot of good things about that stress -- I think you give it pretty good rating. I'm going to pick and Jenny Sarah. Now it's. The menu is now changing and they get up and every day or that a priest that many. No it's actually changes at least three times a year they they go through in a bomb. They will rework its I would say too -- but may be a 50% to 75%. Agree there are a few dishes that have always been there -- that are just very popular but that's kind of normal. Thank you -- Oh absolutely yeah I so well run restaurant. Will be honest I haven't been here since the last time they change their menu. But they've always been good with -- whatever fish there running with crabmeat or shrimp or that kind of thing. They -- during during the winter season they always have and I know that's worthless for right now but I'm giving you an idea the range they have. They do things like venison which you don't see too much they always have a good -- gone they always have a good doctor dish on. It's a lot of variety the prices are very affordable. On what the police itself in this is one of the reasons that people like it. Has such kind of kind of New Orleans funky town environment it was an old barn that -- -- who opened the place -- Jenny his wife. Apparently they like this whole barn as soon as the bar went out of business they ran in and they don't and they bought it but they didn't change a whole lot. -- so. But it's always packed. You have they don't take reservations you have to wait for a table which might take awhile how hard knowing -- and no reservations they never have. But they make up so that I would say with the goodness of their food and also their prices are are really a bargain for the kind of food they put out yeah that's a good players. One other thing I wanted to ask you come to my employer and I Arabs that with the show kitchen nightmares -- yeah you know I'm Gordon Ramsey and his episodes in the Orlando area. She wondered how. Record in a depiction is that of restaurants that are run. -- know shown talking about. Yeah. I've never seen it I don't watch television but -- listen. Do you really believe anything you see on TV. Is pretty Leo yeah it is ridiculous. And if I had a restaurant no matter how badly I was doing. That would be though blessed thing I would ever do to have somebody guys from out of the country. -- alone out of town come in and tell me what to do what does that say about you if you need somebody to come in and tell you what to do with your own restaurant. Thank. It takes the rest for good running guns to their -- everything and gone to 100 restaurants in New Orleans area but if it was that bad. I really wanna go there. Well it's it's a thought. -- hugged the TI paid no attention to that stuff at all. -- All right thank you but that doesn't mean that there's not some to a somewhere. -- welcome to the food show. I Oreo a real good nice hearing from him. That I'm gonna be down in the small. 45982. AM open my door off at school down there. If you might be able to make a suggestion of five places. Our dinner -- lunch like he hit the floor most of the full experience of New Orleans nor was being. -- well. The if you ask me tomorrow or the day after that I'll give you for a five a different list of life. And I'm just it's hard to make up the list on the top your head -- -- give you pretty good when the stock -- a lucky no particular order. Commander's palace for dinner. Okay mister b.'s. For dinner lunch or dinner it doesn't matter that's mister mister -- it's in the French Quarter -- is in the Garden District. The parkway -- boys. -- -- -- -- It's it's a sandwich shop in the real nearby you seeing John it's a half block off by you Saint John in -- in the middle town that's a classic New Orleans four point joint okay. -- -- -- -- restaurant in mid city it's -- it's a neighborhood kind of a place with everything from -- to red beans to pizza even mean they've -- -- places that does everything under the sun -- very. And though insulin need. Let me give you one move one only minor bump into ones here as well. Oldest restaurant in America early since 1840. And and and terrific and lately they've been. A lot more amenable to the public than they used to be they used to be a little -- up horribly not anymore yeah they have a twenty dollar lunch -- -- 35 dollar dinner -- during the summer anyway the twenty dollar -- there all the time but for it's it's not expensive and it it is slightly dining in the museum in the future it's really fabulous -- really -- -- good taste for new ones there are very appreciate your suggestion. And I have thought a whole lot more this kind of stuff on my website at no menu dot com I have a list of every single restaurant in town. Are -- in ratings. Yeah I know -- and you dot com so take a look at that you might find some others. I will. Appreciate it thank you have -- -- not the food show. To -- zero. 187 -- here is Christie Christie welcome to our show if we can never get the button to go there we go Christi hello there. I click here and how you get good you. I'm doing I think you come and wait a while back and they -- and I had a lead perhaps Chilean sea bass. Sure and I noticed it's not only -- then you're kinda wondering if he knew of any other restaurant during your next. There are on there are not many restaurants that serve that. Because is some controversy about it it so it's not a fish -- you forget a -- and tell you that you should do what I tell you you're anything like that. He hit it comes from the Southern Ocean around Antarctica in the population of these fish has been decimated to the extent of 90%. Over the period of the last say twenty years because there's no law they are these people just -- they just go in and they take all of these fish. And it seems to meet if you're in New Orleans. We have better fish than that. But I haven't told you all that that is ahead to get that off my chest. That the best the the best place together I think on a routine basis in the they have a pretty much all the time is GW fins. It's about a block away from -- it's on the until street right across street from our nose. It's of their of fish specialist and on any given day they'll have a dozen different kind of fishing near all fresh they bring him in every day. But they have one dish on the menu it's kind of an Asian style approach to it. That involves that fish. And it's very popular it's one of the few things they do have all the time but that's where I would go fight you but felt like I could stand eating that -- Alternatives that -- -- them and -- Really nothing like it -- sit it out it's it was an unusual fish it needs to be over cook took it to come out right. And it has set sort of her lesson sort of semi. Translucent look I think it's the look at that sells it more than the flavor. Wallace and there's the -- in my opinion the best fish we have around here is pompano. And the second best is red snapper I have a list of the 33 best finish in in this area all local fish. Are on my website only if you will go in the -- Right hand side of the page go to no menu dot com is a list of lists and that's on the list is the seafood guide. And -- look for that you'll you'll find what we have around here. All right thank you so yeah I believe in local product. Kyrie is Chad Chad welcome to thirteen fifth on -- me -- station the big eight symphony. I would bet that particular politician. I don't get to Carlson but now when I'm on the road. I get lucky and I Angel -- Well if you could call that lucky. Priority for. But like I -- to the city and we like going to -- goes in the water but you down several years and you end but it was say -- -- -- and they go to web site we -- whether or try to relocate -- Yeah nothing has ever come of that you know. You know are -- not yet on the sleep. I think Ralph Brennan who owns it is in earnest about that. I think he really does intend to reopen it at some point. But he hasn't killed it completely because a lot of the dishes that everybody -- there. On -- he scattered them around -- his other restaurants and he has quite a few restaurants here he has the red fish grill is -- -- on the -- -- as the new cafe beat. And by the way the chef who used to be a bako is at -- -- now. It's the same shelf and he does some of the same food but it's not exactly the same. And if there were a dish that you loved at bako. And you called in made a reservation at cafe BN and especially if you talk to the -- directly his name is a crisp Montero. And tellem is there any way that you could do the the -- -- stuffed inside the eyeballs of the -- Like he used to be able to get well actually they took that off the -- along time ago but but he probably do it for you if you ask. As for the barbecue shrimp that pay and I've never been able to have. I'm the one that went in this city written. -- -- Hi there -- doing are you don't some pretty good book -- you the subway where you are yet. Now that they're here well not everywhere but my question is. -- got two questions first I've heard you tell previous so female car awake yet punch great but not up but -- a whole bunch of rotary different colored stones and probably. Well what a -- we do but they're back at the studio and I'm doing the show from my office at the cool water ranch underground. And not the in the you know this it's all linked up through a satellite. That bounces it signals off of Neptune so it's a little delicate sometimes and it an especially if it's raining it's sometimes -- everything that. Okay yeah I did you order if you had zero wanted to every thirtieth anniversary dinner at our commanders. Which you prefer on Sunday or Monday night. I don't think -- use either one of those. Though although the worst night of the week to go to -- well arrest -- of that caliber. Would be either Sunday would be the worse so Monday would be the worst but then the other one would be second worst. The best night to go is Wednesday. That's what influence what. OK Saturday night. -- -- -- -- Is okay commanders is an extraordinarily. Well managed the restaurant they have the bench they have in their kitchen. Is like three -- deep. What do you -- they -- they never quit they really are professional people they they get it done. I would I'd worry less about going there on a Saturday night and I would smaller restaurant. But -- -- I can tell you the chef is in there on Sunday night very unlikely that he is probably not on Monday night probably comes in on Tuesday but by Wednesday. Not only is he there. But a lot of the ingredients that they're gonna use that week have arrived. And you know they've got -- they're starting to plan their menu for the rest of the week I think Wednesday is the best day of the week to go go -- a great restaurant like that. He doesn't cholesterol went there was a Wednesday and it was really good okay yeah I won't just -- world just for candidates are. -- -- -- -- -- -- so why does it have to be on the exact same night. -- -- Admit they do it's might -- it works out. Yeah I mean you -- as if you can say that then. You you'll be you know having dinner at the exact moment you said I do so you have to find that out and if you don't get it there what do. The next thing you know you're in the loony bin -- but there -- -- -- -- Yeah our anniversary. Thank you see the -- the big 87 EWW this is Tom Fitzmorris and Greg. Joins -- over here on the use phone which is one we don't use too much. Hello there welcome. Greg there hello there come -- I'm fine well and Bernard what did you. What. You and we. Good choice in the evenings I hate it when people wanna do rehearsal dinners on Friday or Saturday. What your budget but part of town you wanna be look. It is gonna all of my little -- -- There are no me and -- type restaurants. In the city. Now our -- -- -- -- how many people. Yeah. They're rare and -- Well gosh you you go almost anywhere for that. -- my first pick it would be our notes. Aren't always does better private parties than any respite and I know they have a lot of different spaces their food is great. It's a uniquely New Orleans place especially if you -- used did you say you have people coming in front of town for this. Okay all right. But even so I mean that that would be my first choice is they have the facilities that's. You know you talk about -- this kind of a place amending this kind of a place doesn't back. And forth with forty people you need a room to keep putting. Okay so why that would be one that I would look at on the funky side. This actually would be pretty good did it depends. Upon. They don't want that will Daryn dinner and despair they want anymore. And -- -- And there is there. All right. -- but mother's. Mother's right next door to where they do all the four boys and everything. They have a private. Dining room that's in that this great all building that used to be. An electrical plant. It's got it like foot thick stone walls it's an amazing place. They do they'll do their whole menu for -- they'll they. Everything from poor boys to gumbo to beans have a lot of fried seafood -- you know pasta dishes. And we've done a couple of each club events they are. And it works out great you could put abandon -- you can have a real party going on in that place. Here mother is next door that's what they call that facility just call mothers and talked and talked to Gerri -- Collins early in the morning because that's when he's there. -- -- cellular call. It does an end and you'll know your local thank -- Steve welcome. Whoops there we go again Steve come on I'm. Yeah I think -- -- personal at all are you be sure. You take a question for you here. Com we're going to be speaking baking goods for its rich to give to charities and I want. Figure out what my. If if these were set up at retail I want it to find it is any calculator that's out there that can determine. What your retail would be. No idea what you're talking about of food or food calculator. That has had indeed William. What do you mean I don't tell me what you're doing I have no idea what you're talking. Had a as a restaurants here are restaurant. Owners decide which is sold products for. Tennessee and with the. There is there is no fixed. There is no fixed formula for that and I'll I'll give you an example. If if a restaurant has a chicken dish on its menu. It's food cost percentage. For another words. What it pays well for the the actual food that goes into that dish. Would probably be somewhere in the teens because chicken is cheap. And the ingredients that are typically put with chicken are usually fairly inexpensive too. On the other hand a rack of lamb or lamb chops with the -- some complicated songs. The that would probably be somewhere in the neighborhood of maybe 40%. Food cost. But if you they can't put a they can't put an 18% food cost on the chicken. You know it just it just doesn't work on people get suspicious of it so well -- there's no set there's no set formula for that at all. Okay well -- -- for baker is making it doesn't this economy. Because she actually figure in his power his say exes -- yeah there's and it's cost. He can he can do and he can do that and it's certainly did. It certainly will begin to determine the price of it. But. He -- did -- so much else involved. Knowing then there are things like. Is this something that is gonna go stale and become unassailable after one day -- than the price has to go way up. -- that's like up to produce fresh produce is marked up much much higher than anything else in the supermarket. Because it goes bad and they have to you know they know they're gonna throw X amount away. There's there's there's no way you can figure this. Can't -- to do you know cost calculators somewhere -- -- close -- you'll get is to go to a bakery. And look at things that are selling the of the same type that you. One of my favorite songs. Laura. Hello and welcome -- I'm wondering -- A little restaurant it's been Apple's -- it's in embedded educator he immigrated to help a beer. Huckleberry C it's a new week it's too new for me who have gone their but I know a little bit about it. Are you it is son. Kind of a neighborhood place. Poor boy days basic seafood dishes basic. You lunch specials. I would say a little -- if you read its menu it's a little hokey in terms of the all the New Orleans stuff but these guys. Actually have. A legitimate claim to all of that the guy who owns it Henry gust. -- is our great. Great great grandson. Of and one. Sister so -- his dad ran and ones for awhile back in the eighties and nineties. And and he is really -- old enough to open up his own restaurant and so that's what he did it's kind of a neighborhood style New Orleans restaurant. But it it is pretty new I just you know in fact. In this would be a good time to go there I got something from them yesterday. The they have a summer special. Three course dinner. For twenty bucks. If I like all of a deal. And it looked like pretty good food I mean it's you know they do you have -- new and interesting appetizers shrimp and that kind of thing in the I remember there was a chicken was one of the entrees that there were a couple more U three choices in three courses so I I'd say it's probably worth trying I haven't heard any reports on -- -- Oh okay well -- has she had a restaurant's biggest. -- -- On not to my knowledge -- Yeah the guy. I I suspect I think I I I vaguely remember him because I got to know his dad pretty well. But I if I were guessing I would say he's in his may be late twenties. -- -- -- -- -- -- All I have it here it and it led to ball because that's application. Has been into. I don't know what -- do is -- in that I thought I'd bring that it would and they think that -- -- -- -- Well at some. If you don't live around there or work around there you probably not gonna go there is is the biggest issue I would think but but you know there's a lot of traffic here so. You know maybe this'll be the one. When I guess I'll I'll -- you ever. Please do please do thank you. CN. Thirteen fifth so with the big 870 WWO in case you're wondering why does his goofy guy always toward giving the wrong frequency. It's because the rest of the week Monday through Friday. I do a three hour program it's just like this one except the colors are different strangely enough although it's the same city same everything. And -- in my studio is on the other side of -- window from the one of them what operating out of now. But anyway it's on thirteen fifty in the reason I bring that up is so you will set a button on your car radio. For me just so you can remember where it is because who can -- like that thirteen fifty on your AM dial. Three till six every weekday afternoon. If you call right now we've been busy for awhile now but if you call I know you get Greg in our show is sponsored. By maxim always Italian grill. Talk about a restaurant freshen my mind on Wednesday of this week we did and -- club dinner. At -- most. This is and he's wondering what that is it's not really a club it's people who listen to this program and who read my daily newsletter. Look at my web site we we've been doing -- once a week just about every week. Four almost twenty years now. And we have a great time anyway this week we went to maximum is for our dinner. And it was something else we started off with some crab claws and a garlic butter sauce where with the actual garlic you could see in -- and he knew and loved. Then scallop switches a major specialty over there they taped. Post season them up with some chili sauce and then they serum over opened fire they -- just great he served him with some some. Payers and some spinach I think. The next course they -- a different ravioli every day the one they did the night we were there was a duck -- feet ravioli. Was this great -- based sauce and a little bit of Moscow opponent she's kind of put in there to put it in Richard. Everybody. That I talked to thought that was the best -- of the night and I certainly thought so too and then we and I -- to go if you love -- Boca veal -- fallen off the bone tender -- can be. If that's -- the issue love and I do. You will not find many other restaurants as good as they are -- I don't think you find one that's better. It's I'll mix -- those Italian grill 1117 indicator it's right across the street from the French market the -- and seven nights a week for dinner it's a very cool space. With us some very private booths in the back but also a wide open counter where you sit right in front of where the chefs to all the cooking. And you can schmooze with -- -- your food will be hotter than anybody else's. Maximum is Italian grill. Let's see Norman is here Norman welcome to our broadcast. But if you double you don't get a date I'm pretty good what about you. Try it out the -- it -- -- that sue the contractually and could not that's -- regard to figure out the free you're looking off. I was quiet -- gosh do the dark development Arafat to put dog woke up here to tell you -- Just solve old big gallery here's how -- -- -- -- -- just -- Ariel don't always appropriate to your production. So we can hate. Well on one great way you can have a rotisserie do you. And the okay if you can slow cooked the -- in and in in the oven. Where you start off the the way to do this issue blast at first -- -- -- -- butcher of an up to about 450 degrees you put the dunk on a rack up some kind. My favorite kind of re if you had if you can get a hold of one of these. It's it looks like a funnel the main out of wire and you sort of just shove the ducked down on this thing. On. And it it's a vertical roasters those work really great. Yeah you can do is slow roast on the dock that way. You started off at 450 but as soon as the duck is in there you turn it down 21250. And you let it go for about three hours. Then you take it off. And you could do this ahead of time and when you're ready to serve this is gonna sound crazy but it works great. You heat up some oil in in saucepan. But 375. Degrees in Utah or even a little higher if you do here but be careful. And you you've sort of flash fry it and this this puts they had a wonderful. Crispy crust on the skin. And that that comes out great I I really love that if you wanna see how arrest warrant doesn't -- does there is sort of that way. That comes wonderful. A child Cory -- it's got its elevate the top. You know all good well that's that's my job this elevation on demand. -- -- Appreciate it right off are rare in the yellow orange sauce or are you what you do is take some of the -- gripping story if you were a series and opinions sometimes you get some -- on the juices in stuck pieces to the pain and and then you worry you can go with just orange juice and you reduce it down that's really how you do it when you season and up with a maybe a little Worcestershire sauce or some. I'll pick up -- or something given savory flavor. But any even little pepper you know some spice to it is good. A really good one is plum sauce kind of the same idea you do with fresh -- is run through the full process. Really that's all I guess that's good that's really good chef Andrea does one Mike that. Perfect fit him like -- out of the Auburn. Do you pleasure -- completely up what you just. -- you look at what we're embargoed the goals should tell -- is that that burden there are and nor. They're proud of it Peter out but other purported considered a kindred spirit go through and that's skull. I know I don't know what that is what is in this out of. -- plug our patio and if you project if it's interpreted Paula smoker. -- interest among jurors probably have its rich really doesn't it just self contained. I'm sorry you're. I'm sorry I don't know what you're talking about so I can't tell -- I read this. The food show on the -- seventy WWL and WWO 15 point three FM Rebecca. Joining us so we hear on the pink phone and he had the right people including its own purple hearts. Rebecca from parents haven't tried all you -- nice nice to talk to you -- things -- -- It think Kentucky they're very curve -- -- Did -- -- to want right now we've got somebody for five weeks. I'm gonna put the weather is grant. And food is certainly good. It would be a nicer than here lately the last two days. -- sort of literature being at. Underground movement coming up that's what I mean I'm in the bunker yeah okay but you're not MVP floating up at the top. Well alone with ice -- during the commercial breaks I actually have to work the sump pumps and manually it's on the bicycle kind of thing. Right it's my belief in. God so I. We. -- -- farmer's market. This morning at you know the one in the warehouse district. And I scored. A crowd fresh -- -- -- real nice right now. An Arab. -- -- I've tried to get them through a few weeks but I've gotten they're really -- and they were out of them so this morning I got there early and I have four -- I like it was terrible last to a Connecticut -- lump crabmeat and make I -- -- -- -- well that's I'd feel so sorry. I know my thing now I know I knew it was horrible and just -- and your recipes thousands you know haven't. That as such of the Von conference pick. -- -- -- -- the crab -- -- brown yet it could -- it is the mushroom makes the dish. Yeah like when it's your true. I wait till I get we're gonna do these social. Will the hardest part with soft shells is cleaning them and it did okay with you got that figured out. Then. My favorite way of doing it is is one that I saw them do over -- Clancy's years ago when we get a TV peace over there and I said I never thought about doing that before but I'll think about it every now and every time I ever do it again. What they did. Was they dusted and you know you wash it off shake off the excess water dusted with seasoned flour. Okay go through and a light egg wash out -- shake that off. And then go back into another go round of just flour or if you want to you could do cornmeal you can do bread crumbs I thought I like the flower just go -- -- I don't know are. Seasoned flour. And then you put the -- upside down. On the kitchen fork. And just rested there in the legs in the claws are hanging down although because it's upside down it's. If you wrote relative to the -- it's. It's reaching up. I remember it now yeah you you you have. Hot oil in a saucepan on top of the -- And you -- this down and until the back of the cred is he just barely in the oil but the legs in the claws are all the way and and you would you hold that they are from politics. Old fifteen seconds maybe not even that long and then you. Gently and carefully because we're talking how to oil here sort of flipped it so it the top now is pointing up again. And then you -- at the rest of the way. Until it's just a golden brown these things called Kerry. So essentially you do it the legs first. You do the legs first but the reason you do. Is that what happens is that when you take them how to. New legs in the clauses sort -- reaching up to you but even better than the visual effect is the fact that they're not all clump together creating that pocket of Greece that you assault often find. In badly done soft shell crabs and it comes out crisper lighter much better 375. On the oil. Okay okay okay great content. We had who want to -- prompted a big hole and hit it good to me eat the oysters are fantastic. Those have been really good lately the last for a five over twenty times have been there and got in the three way combination. Fabulous when we got the launch special. -- all -- why haven't tried that this year that's a new dish for them. Yet it if they think it's like drive good but it it it's really not if you're not is that it's very very good. And now and my husband got the chicken coming out. I've made your rescue before it's in her computer time to make my -- an ultimatum awful lot of respect for you. Look I make every year for carnival. It would kick it out talent there of course yen down. Yeah I would threaten to bring it back from New Orleans and my husband says. -- just the what you think they're. No I don't get that it was he really talk like a parent or does he really talked Clinton's. He pretty much. Tricks with. A half -- my goal is to know that. Listening that -- -- secure prop -- up trying to put the yeah it can. But is it important to good condition or not. I think it is my favorite way of doing it is the way they do they -- -- And it's very simple basically they roasted chicken and a half a chicken or they broil it. And then they make this stuff that's. Butter garlic p.'s mushrooms and you can play around with them a little bit but it winds up being a hash. And -- enhanced with a lot of garlic and butter -- it and they just dump that on top of the chicken and that's yet but it's good it's a funky old style New Orleans -- And I I do like it this. Back to work we go on the food show on mitigate seventy WWL. -- WWL 105 point three FM 260187. Used the telephone number. -- the Taurus is my name our announcer is still sharp but. We want. Quincy. -- it's Stanley I think Stanley welcome to the food show. I think you have to Fitzmorris regardless of -- into the year -- it. The new -- -- at the height of -- there were opened up I don't. Wondering who. -- Born. -- I read on the Hyatt regency the that there were a couple of restaurants in there. -- though the one that is has the highest profile and is the most interesting at least from what I've seen. He's called born and feel ORG and so I have some up to date info on it is pretty good if that's the one you're talking about. Or yourself whenever I'm shuffling and there is an -- Yeah that's -- that says let's say it's he's the executive chef but it's one of John -- places where I'm. -- -- The it's the solid lead -- -- we -- food a lot of it seems to need to be the kind of food we -- back in the seventies. Although I don't have a problem with that I actually like that kind of food. And there is of the thrall the menu not all over the place but here and there. There -- dishes that hearkened back. Who was the insulin -- and -- canary island people in saint Bernard parish little references to that. And it's a pretty interesting now menu what we had last night to where it's embroiled oysters it was somewhere between oysters Moscow and drug was oysters. I had done a couple we have a couple of soups we have -- poncho that was yellow instead to read because they use yellow tomatoes. We had two different fish -- them was with crabmeat Denham brown butter the other one was actually cooked in a paper bag. But with those some onions and --
