The Gulf Coast Food Show

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One sandwich can tell you everything about a place, especially when the bread is either perfect or impossible. We talk about what separates a great roast beef po-boy from an overrated one, and why Gulf Coast locals obsess over the details that tourists might miss: thin New Orleans-style loaves (we get into Gendusa and the broader “good bread” standard), the right kind of messy roast beef, and the kind of service that makes you want to come back without thinking twice. 

We start with a quick home-kitchen detour that turns into a lesson in patience and flavor: fermented garlic and honey (yes, it can age for years) and a batch of peach brandy that’s been sitting long enough to earn a taste test. Then we tip our hats to the people who shaped regional food talk, including Tom Fitzmorris and Frank Davis, plus a personal memory of meeting Frank at the studio that reminds us how tight-knit Gulf Coast food culture really is. 

Jeff joins us with a Mobile, Alabama report that will make you hungry, from Dimitri’s roast beef po-boy with short rib to a wild Oyster Rockefeller po-boy stacked with oysters and a Parmesan-style sauce. Back at home on the Mississippi Gulf Coast, we name our go-to answers when someone asks, “Where do I get a real roast beef sandwich today?” and we get honest about what matters beyond the plate: clean bathrooms, calm dining rooms, fair tipping, and how one bad auto-gratuity decision can turn a good meal into a story people repeat for a year. 

If you care about Gulf Coast restaurants, po-boys, and the small signals that reveal real quality, you’ll feel right at home here. Subscribe, share this with a hungry friend, and leave us a review with your favorite local roast beef spot.

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We’re back after a stretch where life got real fast. I share why the show paused, how my wife’s serious surgery reshaped our days, and why you sometimes have to set aside the things you enjoy to take care of the people you love. The messages, calls, and check-ins meant more than I can say, and that support is part of what helped us steady ourselves again. 

Just as she started doing better, I ended up sick and in the hospital. That experience sparked a surprising reflection on recovery, perspective, and food. After weeks on a clear liquid diet, “normal” meals hit differently, and yes, I even found myself praising hospital food. It’s an honest reminder that you can be health conscious, bike ride, and still get humbled by something you didn’t see coming. 

From there, we turn to one of my favorite pantry experiments: fermented garlic honey. We talk through why people have made it for thousands of years, how fermentation creates gas you need to release, and what changes as it ages from a few weeks to a full year. If you care about gut health, traditional food prep, and simple DIY wellness habits, this is a great place to start. We also get into sourcing: how to spot domestic versus imported garlic by looking for roots, and why that detail exists in the first place. 

And because life isn’t only about health, I share a joyful side story about a peach tree gift that turned into hundreds of peaches, plus a hard truth for gardeners: the best time to plant was yesterday. We wrap by teasing new local restaurant finds and a frank take on tipping culture, including those checkout screens that try to pressure you. Subscribe, share the episode with a friend, and leave a review so more listeners can find us.

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Summary

In this episode of The Gulf Coast Food Show, the hosts discuss the vibrant food scene along the Mississippi Gulf Coast, highlighting new restaurants, and local seafood. They explore the challenges restaurants face with rising food prices and the importance of local sourcing. A special guest, Gary Pokey, shares insights on community dining experiences and the significance of smell and presentation in food. The conversation wraps up with plans for future shows and a focus on local culinary traditions.

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In this episode of the Gulf Coast Food Show, the host shares personal updates regarding his wife's health challenges and the impact on the show's schedule. He reconnects with the audience, introduces a special guest, Gary Polke, and discusses culinary experiences in Galliano, Louisiana. The conversation includes cooking tips, recipes, and a heartfelt segment about serving food to volunteers in a training program. The episode concludes with a peach recipe and a commitment to return with more shows.

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The Gulf Coast Food Show discusses various food-related topics, including the price of bacon, floundering, and different flavors of ice cream. They talk about the difference in prices between different brands of bacon and compare the taste of various cuts. They also discuss the experience of floundering and share a recipe for stuffed flounder. The conversation then shifts to ice cream, focusing on unique flavors and the history of ice cream. They mention the Ice Cream Palace, a local ice cream shop, and its new location in Long Beach, Mississippi. They talk about the different flavors offered, including exclusive flavors and non-dairy options. They also mention upcoming events and promotions at the Ice Cream Palace.

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We share how to find affordable bacon at local stores and our experience at different restaurants. We also explore diversifying menus to cater to different dining preferences. The host concludes by discussing the added cost of to-go orders and the quality of packaging provided by some restaurants.

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Today we discuss various restaurants and food experiences along the Gulf Coast. We share our experience at Steve's Marina in Long Beach and Dominica in New Orleans. We also provide a salmon tartare recipe and encourage listeners to visit the Gulf Coast for a vacation. 
Today's show will teach you how to flounder in knee-deep water on the Mississippi coast. So get ready pack your bags and visit. It's going to be fun and very inexpensive. The kids will love it.

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Season 2 of the Gulf Coast Food Show begins with the host, Tim Harrison, reflecting on the past 48 shows and expressing gratitude for the listeners. He shares his recent dining experiences at the Rusty Pelican in Mandeville and Station 6 in Bucktown, which had excellent food, atmosphere, and service. Tim also recommends Tableau, a first-class restaurant in the French Quarter, for a special evening out. He provides tips on cooking steak, fish, and salmon, and shares his experience at a supper club at the Gardenia Tea Room in Waveland. The episode concludes with the song 'Tipatina' by Professor Longhair.

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The conversation takes place at Woody's, a restaurant in Ocean Springs, and covers a wide range of topics including the restaurant's history, menu, staff, and future plans. The owners share insights into the restaurant's success, its unique offerings, and the community it serves. They also discuss franchising and the importance of hiring and retaining good employees.

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The Gulf Coast Food Show is about to start. Your host, Tim Harrison welcomes listeners from all over the world who are interested in the food of the Gulf Coast region. The guest, Michelle Nichols, shares her experience as the owner of Almost Home Catering. She started the business after Hurricane Katrina and has been catering for 16 years. Michelle discusses the challenges and joys of catering, including the largest group she has cooked for and the smallest group she can cater to. She also discusses her tea room, the Gardenia Tea Room, and the upcoming Gulf Coast Supper Club event.
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