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THE FOOD SHOW – JUNE 9, 2026
On today’s episode of The Food Show with Mary Ann Fitzmorris, Mary Ann takes a deep dive into one of the most essential building blocks of Louisiana cooking—roux—exploring its history, technique, and the rich flavor it brings to countless classic dishes.
She also gives her thoughts on a delicacy here in South Louisiana, Crab Meat.
At 3 PM, she is joined by Daniel Rinderle from Gallardo’s Taste of Italy in Covington for a lively conversation about authentic Italian cuisine, restaurant life, and what’s happening in the local dining scene.
A delicious mix of tradition, technique, and conversation.
To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here:
https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/
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By WGSO 990AMOn today’s episode of The Food Show with Mary Ann Fitzmorris, Mary Ann takes a deep dive into one of the most essential building blocks of Louisiana cooking—roux—exploring its history, technique, and the rich flavor it brings to countless classic dishes.
She also gives her thoughts on a delicacy here in South Louisiana, Crab Meat.
At 3 PM, she is joined by Daniel Rinderle from Gallardo’s Taste of Italy in Covington for a lively conversation about authentic Italian cuisine, restaurant life, and what’s happening in the local dining scene.
A delicious mix of tradition, technique, and conversation.
To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here:
https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/