The Food Show with Tom Fitzmorris

M-F 3-7pm on WWL HD2 @105.3fm & WWL.com SA noon-3pm, SU 1-4pm on WWL AM/FM & WWL.com

Talk about the best job in America's best food town! Tom Fitzmorris is New Orleans most respected food critic, that's because he has the best palate on the planet! Tom will tell you the best places to dine for whatever cuisine you’re craving…and he can give you great recipes & cooking tips too. Listen for “The Food Show” weekdays LIVE from 3 till 5...with a replay from 5 till 7pm on WWL HD2 at 105.3FM or stream the show at WWL.com. And, don’t miss the weekend edition of "The Food Show" on WWL Saturdays from noon till 3 and Sundays from 1 to 4pm on WWL 870AM, 105.3fm and WWL.com.

Who's born on Mardi Gras? Tom Fitzmorris! And, if beads & doubloons aren't enough - Tom was delivered by jazz guitarist and obstetrician Edmond “Doc” Souchon. Yes, that comes with bragging rights. Our resident foodie calls himself “a walking New Orleans cliche" - here's why: Tom has never been absent from New Orleans longer than the 6 weeks after Hurricane Katrina, After attending Jesuit and Archbishop Rummel High Schools, he graduated from the University of New Orleans with a bachelor’s degree in Drama & Communications. He is married to fellow broadcaster Mary Ann Connell Fitzmorris. Their son Jude Tucker is a movie producer in Los Angeles. Their daughter Mary Leigh is an artist specializing in sculpture and graphics. She’s also a freelance pastry chef. Tom and “The Marys” (as he calls them in his daily Dining Diary) live and cook in the countryside north of New Orleans (that's Covington, folks.) Meaty bolete mushrooms grow wild there. Tom sings bass and tenor in a number of choruses. And, and he's enamored with long-distance train travel. Oh, if you ever wanna reach Tom, call him on his polka dot or chartreuse phone and you might hear his deep roasted chili pepper voice say, "hello."

Barbecue or seafood boil

Seafood boil
69%
Barbecue
32%
    Blog Post
    January 27, 2017 - 10:30 am
    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...
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    Blog Post
    December 21, 2016 - 10:44 am
    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...
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    Blog Post
    November 22, 2016 - 10:15 am
    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...
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    Blog Post
    May 13, 2016 - 10:41 am
    Hotel restaurants go in and out of vogue, and this is not an especially good time for them. Tastes in restaurants these days are in the very casual direction, while the strengths of hotel eateries...
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