<p>We talked to Chef Jeremy Stephens from Galatoire's (until recently) who called in to talk about winning a European award for best North American Chef in a contest sponsored by Italian company Acqua Panna. His recipe for Trout with Crab Fat Popcorn rice will be featured in the San Pelligrino Best New Chefs book. And we talked about figs and chili and men who cook.</p>

We talked to Chef Jeremy Stephens from Galatoire's (until recently) who called in to talk about winning a European award for best North American Chef in a contest sponsored by Italian company Acqua Panna. His recipe for Trout with Crab Fat Popcorn rice will be featured in the San Pelligrino Best New Chefs book. And we talked about figs and chili and men who cook.

The Food Show 11.3.2020

Programs about food and cooking have been on the air since radio’s earliest days. But The Food Show With Tom Fitzmorris is an anomaly, occupying more hours of prime airtime every week than any other show about taste in the history of the medium. It’s the longest-running talk show of any kind in New Orleans. Twenty-five years, three hours every weekday, same station, same host, same food-and-drink-only concept.

The main ingredient in the Food Show’s recipe is, of course, the New Orleans food culture.

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Programs about food and cooking have been on the air since radio’s earliest days. But The Food Show With Tom Fitzmorris is an anomaly, occupying more hours of prime airtime every week than any other show about taste in the history of the medium. It’s the longest-running talk show of any kind in New Orleans. Twenty-five years, three hours every weekday, same station, same host, same food-and-drink-only concept. The main ingredient in the Food Show’s recipe is, of course, the New Orleans food culture.

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The Food Show 11.3.2020

The Food Show 11.3.2020