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Tom Fitzmorris - Bio
Tom Fitzmorris has a one-track mind. He's written and broadcast more about New Orleans food than any other journalist: weekly restaurant reviews since 1972, a daily radio show about food since 1975, seventeen restaurant guidebooks, four cookbooks, and hundreds of articles about eating in New Orleans.

He was born there on Mardi Gras in 1951, and had never left town for more than three weeks at a time until Hurricane Katrina. That storm moved him to write his  most comprehensive cookbook, Tom Fitzmorris' New Orleans Food, while he was still in evacuation after the storm. A national publisher picked it up, and after one year it is already in its fourth printing. Tom donates fifty percent of the royalties from the book to the recovery efforts of Habitat For Humanity in New Orleans.

Tom is best known, though, for his unique daily radio gig, The Food Show. For three hours a day, six days a week, avid diners and cooks call Tom on the air and compare notes about restaurants, cooking, wine, and food. You can call Tom for New Orleans dining info from wherever you are at 504-260-9762 between 3 and 7 p.m. Central Time. The show is aired on WWL HD2 @ 105.3 FM or WWL.com

In 1977, Tom began publishing The New Orleans MENU, a newsletter of dining and cooking. It evolved over the years into a web-based daily newsletter, available at nomenu.com. It includes restaurant reviews, top-ten lists, recipes, a daily food almanac, and other features.

In 1986, Tom achieved the distinction of Certified Culinary Professional from the International Association of Culinary Professionals, a national association of food writers and cooking instructors. He is one of only two CCPs in the state of Louisiana.

In addition to his food writing, Tom was the editor of the weekly newspaper Figaro and the monthly New Orleans Magazine in the 1970s and 1980s, before he launched his own publication. He has written for national magazines on subjects as diverse as real estate, railroading, astronomy, and home reconstruction.

He doesn't just write about cooking. He does a lot of it in the own kitchen. Several times a year he offers his services as a chef to bidders at charity auctions. Typically, these dinners for eight bring in donations deep into four figures.

Tom is married to a former radio talk show host, Mary Ann Connell Fitzmorris. They have a son, Jude, and a daughter, Mary Leigh. They live in the countryside north of New Orleans. Some terrific, meaty bolete mushrooms grow there.

*You can reach Tom Fitzmorris at tom@nomenu.com
 
Archive
Tom's Poll
What's your favorite cold treat - Sorbet, Sherbet or Ice Cream?
Sorbet
6 Votes ( 32% )
Sherbet
2 Votes ( 11% )
Ice Cream
11 Votes ( 58% )
 
Total Votes: 19
Tom's Blog
Recipe: Tom Fitzmorris' famous boiled crawfish
A crawfish boil is THE great casual food party in South Louisiana, especially in the Cajun country. It’s also a celebration of springtime, when the crawfish are available in enough numbers and at a low enough price to buy them live by the sack....
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Christmas Recipe: Tom's Prime Rib
One Christmas our plans changed suddenly, and we found ourselves at home cooking for a group that grew from just the four of us to eighteen people. I went ahead with my plan to roast prime rib, and went to the store and bought three more standing rib...
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Christmas Recipe: Tom's Brined and Sugar-Cane Smoked Turkey
I cook my turkey in a big barbecue pit. It gets hotter than a smoker, but because I keep the turkey away from direct heat, it cooks slowly and absorbs a lot of smoky flavor. It comes out with a crisp skin with a beautiful orange-bronze color. It also...
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Thanksgiving recipe: Tom's oyster and pecan stuffing
I am no fan of oyster dressing. However, everybody asks me about it, so I messed around with a new version into which I added pecans to add some flavor and texture contrast. I must say I liked it, although not everyone was unanimous about this. (The...
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Thanksgiving Recipe: Tom's Cane-Smoked Turkey
I cook my turkey in a big barbecue pit. It gets hotter than a smoker, but because I keep the turkey away from direct heat, it cooks slowly and absorbs a lot of smoky flavor. It comes out with a crisp skin with a beautiful orange-bronze color. It also...
Read More
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