Episodes

Mary Ann Fitzmorris kicks off a week-long celebration of the 250th anniversary of the United States by exploring the foods that have become American classics. Today’s spotlight is on the nostalgic ice cream soda, a summertime favorite. Later in the program, Stan Meadows joins the show to discuss the special summer menu at Trenasse and what diners can expect this season. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundatio...

Today on The Food Show with Mary Ann Fitzmorris: Mary Ann explores the appeal of perfectly prepared veal chops and celebrates the classic dishes that make up great American food. lively conversation, culinary insights, and a tribute to the flavors that have stood the test of time. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

The Food Show with Mary Ann Fitzmorris – National Chocolate Pudding Day calls for something sweet, and Mary Ann Fitzmorris is diving right in on The Food Show, along with her favorite weekend dining ideas and can’t-miss restaurant plans around New Orleans. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ https://www.southernliving.com/appetizers-for-crowd-6541666

Today on The Food Show, Mary Ann shares highlights from dinner last night at The Grill Room at the Windsor Court—great conversation on one of New Orleans’ standout dining experiences. Tune in for local food talk, restaurant insights, and more from across the city. WGSO 990 AM | WGSO.com | WGSO App To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

On today’s edition of The Food Show, Mary Ann Fitzmorris talks with Chef Fariz of Shaya about Sunday Sufra, the upcoming food and cultural event taking place this weekend. The conversation explores the inspiration behind the event, the role of food in bringing communities together, and what guests can look forward to experiencing. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund...

On today’s edition of The Food Show, Mary Ann Fitzmorris explores the history and enduring appeal of Vichyssoise, the elegant chilled potato and leek soup that has been a favorite on menus for generations. She also discusses non-commercially produced snacks, from homemade specialties to small-batch creations, and what makes these treats stand out in a world dominated by mass-produced foods. Another delicious conversation about food, culture, and the stories behind what we eat. To contribute to ...

On today’s edition of The Food Show, Mary Ann Fitzmorris reflects on Father’s Day dining traditions, memorable family meals, and the role food plays in celebrating the special people in our lives. She also turns her attention to a daily question that everyone can relate to: “What’s for lunch?” From favorite local restaurants to homemade midday meals, Mary Ann explores the choices that make lunch one of the most enjoyable parts of the day. Lively conversation filled with food, memories, and plent...

On today’s Food Show, Mary Ann Fitzmorris dives into the world of lentils, exploring their history, versatility, and place in cuisines around the globe. She also discusses the enduring popularity of the martini, from its classic preparation to modern variations. Finally, Mary Ann spotlights The Seiler Bar in Covington, a Northshore favorite known for its inviting atmosphere, creative cocktails, and delicious South Louisiana-inspired menu. To contribute to the Tom Fitzmorris Scholarship fund for...

On today’s edition of The Food Show, Mary Ann Fitzmorris visits Huey P’s Pizza in Gretna and explores what has made it a local favorite. She also looks at the history and influence of America’s iconic Little Italy neighborhoods, examining how Italian immigrants helped shape the nation’s food culture and culinary traditions. From pizza and pasta to bakeries and family-run restaurants, it’s a delicious celebration of Italian-American food and heritage. To contribute to the Tom Fitzmorris Scholarsh...

On today’s edition of The Food Show, Mary Ann Fitzmorris begins with a discussion about vegetables, exploring favorite varieties, preparation techniques, seasonal selections, and the important role fresh produce plays in great cooking. Mary Ann gets details of a salute to Baroness Pontalba dinner on Friday night , (6 courses $135 per person) at Bayona Later, the focus shifts to Meribo in Covington, one of the Northshore’s most popular dining destinations. Mary Ann discusses the restaurant’s con...

Mary Ann dives into the spicy, smoky world of chorizo, explores the irresistible sweetness and history of fudge, and takes listeners on a visit to Bertie’s in Covington, sharing what makes this Northshore spot worth talking about. https://www.msn.com/en-us/foodanddrink/foodnews/12-best-restaurants-in-louisiana-for-a-bowl-of-gumbo/ss-AA25Am3c?ocid=BingHp01&cvid=395b511e52814578fbb289252f3723a7&ei=12#image=12 To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just cl...

Today’s show also celebrates National Arugula Day, spotlighting this versatile green and the many ways it appears in dishes from simple salads to creative restaurant plates. Plus, listeners will hear a special dining report from Delacroix, featuring impressions, highlights, and takeaways from recent visits to the area’s dining spots. It’s a mix of food, flavor, and local culture To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshor...

TODAY ON THE FOOD SHOW WITH MARY ANN FITZMORRIS Mary Ann reports on a memorable dining experience at Seaworthy and shares all the details from her visit. Then, she’ll turn her attention to a true Louisiana classic—crab meat au gratin—exploring what makes this rich, comforting dish a local favorite. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Mary Ann Fitzmorris gets a little exotic today in the kitchen—and the conversation is full of flavor! She’s talking cabrito, fresh tortillas, and finishing things off with a classic favorite—German chocolate cake It’s a delicious mix of savory and sweet today on The Food Show. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Today on The Food Show, Mary Ann Fitzmorris welcomes Chef Virgile Brandel of Cafe Normandie for a conversation about the restaurant’s cuisine, traditions, and what keeps diners coming back. Then, Mary Ann cools things down with a discussion about one of summer’s most popular beverages—iced tea. From favorite varieties and preparation tips to personal preferences, it’s a refreshing look at a timeless Southern staple. Great food talk, local restaurant insights, and plenty of delicious conversation...

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...

On today’s episode of The Food Show, Mary Ann Fitzmorris recaps her weekend dining adventures, sharing details about the restaurants she visited, the dishes she enjoyed, and what made each experience memorable. She also discusses the start of Restaurant Week and previews her plans for the days ahead, highlighting the restaurants and specials she’s looking forward to exploring. Join Mary Ann for a delicious conversation about New Orleans dining and the local food scene. The first restaurant week...

Today on The Food Show, Mary Ann talks about dinner last night at Kantunile in Mandeville, her current favorite restaurant on the northshore. Today is national Ginger Bread Day. And The recipe of the day today, is Tiramisu. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Today on The Food Show, Mary Ann Fitzmorris talks about Restaurant Week beginning June 8 – 14. It’s National Blue Cheese Day! Join Mary Ann Fitzmorris as she celebrates one of the world’s most distinctive and beloved cheeses. From classic blue cheese dressings and steak toppings to gourmet recipes and favorite local dishes, Mary Ann explores the bold flavors and fascinating history behind this culinary favorite. Don’t miss this delicious conversation on all things blue cheese!

On today’s edition of The Food Show, Mary Ann Fitzmorris recaps a recent lunch at Katie’s in Mid-City, sharing her thoughts on one of New Orleans’ favorite neighborhood dining spots. She also explores the rustic charm of panzanella salad, a classic bread-and-tomato dish, and discusses the endless possibilities of cooking with eggs. It’s another flavorful hour of food, restaurants, and culinary conversation on The Food Show. Violet Peters from Visit Jefferson Parish, calls in with information on...

Today, on The Food Show – Mary Ann discusses restaurant specials heading into the summer and eating lighter with bean salads due to the warm weather. Also talking about Dickie Brennan’s Summer of Shoft Shell with open lines! To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Today, on The Food Show – Mary Ann discusses her weekend checking out the tall ships in downtown New Orleans with visits to Brennan’s, Rue 25 and De La Croix. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Today, on the Food Show – Mary Anne talks to Kristin Palmer from the Preservation Resource Center about the proposed demolition of Ted’s Frostop. HDLC denies Frostop demolition | Preservation Resource Center of New Orleans To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Today, on The Food Show – Mary Ann discusses National Burger Day and her favorite recent places to get one. Notable places mentioned in this episode: Atomic Burger, MRB, Houston’s and The Cheesecake Factory. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/