The Food Show – WGSO 990AM

On today’s episode of The Food Show, Mary Ann Fitzmorris shares her thoughts on a memorable weekend dinner at the legendary Tujague’s. She also discusses The Pelican Club, reflecting on its place in New Orleans’ vibrant restaurant scene and what continues to make it a favorite among locals and visitors alike. Tune in for great food stories and a celebration of New Orleans dining. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 27, 2026 appeared first on WGSO 990AM.

Celebrate National Tequila Day with Mary Ann Fitzmorris as she talks about the perfect margarita! She also honors the anniversary of the iconic Brocato’s and reminisces about Tom Fitzmorris’ favorite restaurant research book and the role it played in his love of food and dining. Another flavorful edition of The Food Show on WGSO. Mary Ann had lunch today at Pascals Manale and shares her thoughts about the new menu and the renovations. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 24, 2026 appeared first on WGSO 990AM.

Today on The Food Show with Mary Ann Fitzmorris, Mary Ann celebrates one of America’s favorite comfort foods — hot dogs — exploring their history, variations, and enduring popularity.  She also reports on her quest for the classic American Burger – lunch at Keith Young’s in Madisonville. She also dives into the world of wine with a conversation about Robert Parker, the influential wine advocate whose ratings and opinions helped shape the modern wine industry. Join Mary Ann for another entertaining episode filled with food, wine, and stories from the culinary world. The post THE FOOD SHOW – JULY 23, 2026 appeared first on WGSO 990AM.

On today’s episode of The Food Show, Mary Ann Fitzmorris heads to Barley Oak in Mandeville to share her review of the food, atmosphere, and overall dining experience. She also celebrates National Mango Day, exploring the delicious versatility of one of summer’s most popular fruits. It’s another flavorful edition filled with restaurant insights, food stories, and culinary conversation. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 22, 2026 appeared first on WGSO 990AM.

On this episode of The Food Show, Mary Ann Fitzmorris celebrates National Junk Food Day with a delicious look at some of America’s favorite indulgences. From rich, decadent chocolate and crispy French fries to the timeless appeal of a cold beer, Mary Ann shares the history, traditions, and irresistible charm behind these beloved comfort foods. Join her for another entertaining conversation filled with great food, fascinating facts, and plenty of flavor. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 21, 2026 appeared first on WGSO 990AM.

Mary Ann Fitzmorris shares highlights from her visit to Rest A While in Mandeville, offering her impressions of the restaurant, the food, and the overall dining experience. She also dives into the importance of the visual appeal of food, discussing how presentation influences our expectations and enhances the enjoyment of every meal. Another engaging episode filled with restaurant reviews, food insights, and delicious conversation. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 20, 2026 appeared first on WGSO 990AM.

On today’s The Food Show, Mary Ann Fitzmorris celebrates New Orleans dining with a visit to Mr. B’s Bistro, discusses the culinary value of parsley, and reflects on the enduring charm of classic lunch counters. From iconic local restaurants to timeless food traditions, it’s another flavorful episode for food lovers everywhere. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 17, 2026 appeared first on WGSO 990AM.

Today on The Food Show, Mary Ann Fitzmorris shines the spotlight on one of New Orleans’ signature sandwiches—the seafood po-boy. From crispy fried shrimp and oysters to the traditions that have made the po-boy a local favorite for generations, Mary Ann shares her thoughts on what makes this Louisiana classic so special. Tune in for another delicious conversation celebrating the food and flavors 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/ The post THE FOOD SHOW – JULY 16, 2026 appeared first on WGSO 990AM.

On today’s episode of The Food Show, Mary Ann Fitzmorris explores two perfect summertime favorites. She discusses hearty and refreshing entrée salads that make a complete meal, then turns to the iconic hot dog, sharing its history, regional variations, and what makes this American classic so enduring. Join Mary Ann for another entertaining conversation celebrating great food and the stories behind it. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 15, 2026 appeared first on WGSO 990AM.

On today’s episode of The Food Show with Mary Ann Fitzmorris, Mary Ann explores the classic French dish Coq au Vin at Bayona Restaurant and shares her appreciation for this timeless favorite. She also turns to a dish that brings comfort to tables everywhere — Mac & Cheese — discussing why this simple, satisfying favorite remains one of her go-to comfort foods. Join Mary Ann for food stories, restaurant talk, and the flavors that define New Orleans and beyond. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 14, 2026 appeared first on WGSO 990AM.

Today on The Food Show, Mary Ann Fitzmorris visits Paulie’s Uptown Deli on Oak Street, the rebranded home of the beloved Empire State Delicatessen, formerly located in the Hancock Whitney Building in New Orleans’ Central Business District. Mary Ann shares the story behind the move, what longtime fans can expect at the new location, and why this neighborhood favorite continues to serve some of the city’s best deli fare. Plus, it’s National French Fry Day, and listeners know exactly what that means—Mary Ann celebrates one of her all-time favorite foods with stories, opinions, and a conversation about the best French fries in New Orleans. It’s another delicious episode filled with local flavor, great food, and plenty of fun. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ The post THE FOOD SHOW – JULY 13, 2026 appeared first on WGSO 990AM.

Today Mary Ann continues talking about craft BBQ, lunch today was at Moe’s BBQ.  Then she stopped at Notorious PIG, for the Friday special burger. Then, Mary Ann Fitzmorris takes a look at the world of buffets. From old favorites to modern all-you-can-eat dining, she explores why buffets continue to attract diners and how they’ve evolved over the years. Join Mary Ann for another delicious conversation celebrating food, dining, and the unique experiences that bring people together around the table. 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 reviews lunch today at the new Zea’s at Clearview. She welcomes Chef Ricky from the Windsor Court Hotel for a conversation about the exciting transformation of the renowned Grill Room. Learn what’s new, what’s staying the same, and what diners can look forward to at one of New Orleans’ premier dining destinations. Then, Mary Ann turns her attention to a beloved classic—the sugar cookie. From its rich history to its enduring popularity, she explores why this simple treat continues to be a favorite for bakers and cookie lovers alike. Whether you’re passionate about New Orleans dining or have a sweet tooth, today’s episode is full of delicious conversation. 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 celebrates two beloved Louisiana culinary classics: Oysters Rockefeller and the iconic Creole tomato sandwich. She explores the history and lasting appeal of these regional favorites, sharing what makes them enduring staples of New Orleans dining and summertime tables across the South. Whether you’re a lifelong foodie or simply love great local flavor, this episode is a delicious tribute to the dishes that define Louisiana’s rich culinary heritage. 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 episode of The Food Show, Mary Ann Fitzmorris continues her firsthand account of celebrating the Fourth of July in Washington, D.C., sharing memories and observations from the nation’s capital during America’s 250th birthday festivities. Later, the focus turns to one of Mary Ann’s all-time favorite flavors—chocolate. From classic desserts to the enduring appeal of this sweet indulgence, she explores what makes chocolate a favorite for so many and why it remains a timeless treat. 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 shares her firsthand account of attending this past Saturday’s historic 250th Anniversary celebration in Washington, D.C. She takes listeners inside the festivities, recounting the patriotic atmosphere, memorable moments, and what it was like to be part of this once-in-a-generation celebration of America’s founding.  Hear her unique perspective on this historic event, along with the engaging food conversation and lively discussion . 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 wraps up her patriotic road trip to Washington, D.C., celebrating America’s 250th Independence Day. On today’s show, she shares highlights from her culinary adventures in our nation’s capital, recapping the restaurants she’s visited, memorable meals she’s enjoyed, and the unique flavors that made this Independence Day journey one to remember. 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 broadcasts from Washington, D.C., as she continues her patriotic journey through the foods that define America’s Fourth of July celebration. Join her for stories behind the nation’s favorite holiday dishes, summertime traditions, and the flavors that make Independence Day a feast to remember. 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 continues the Fourth of July celebration with more on this weekend’s festivities and a discussion of the real American foods that have become part of our nation’s culinary tradition. Join her for a patriotic and flavorful edition of The Food Show, live from Washington D.C  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 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://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

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 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 plenty of delicious inspiration. 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 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 culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

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 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 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 concept, menu offerings, atmosphere, and what has made it a standout in the local restaurant scene.  She also talks about lunch today at Feliciana   To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

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 click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

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://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

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. French Cafe New Orleans | Cafe Normandie | Higgins Hotel 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 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/

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 stop today was Cafe Normandie at the Higgins Hotel for lunch.  She thought it was beautiful and tasty.

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 the Louisiana Seafood Cookoff coming up June 26

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/

Today, on the Food Show – Mary Ann misses the tall ships coming into New Orleans for Sail 250, celebrates National Pineapple Day, talks Taco Tuesday at Kantunil in Covington, red onions pickled into purple onions and how cost increases will be affecting upcoming specials like Restaurant Week and Coolinary. To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/

Mary Ann discusses recent dining experiences at the new Charles & Julia inside the boutique Hotel Perle and also interview Jacob Anguiano, culinary instructor at NOCHI regarding their new pop up restaurant experience. Deux Fuegos fuses Mexican and Creole cuisines across a menu of savory dishes, desserts, cocktails and mocktails. Spring 2026 | Deux Fuegos — NOCHI Charles & Julia 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, guest host Stan Meadows is back behind the mic! Stan welcomes Chef Matt Farmer from Trenasse Restaurant with the latest news and happenings from the restaurant, including what’s new on the menu and around the dining scene. Then, Heather Day from Red Cake Events joins the show to share details about the upcoming Sankofa Bayou Fest in the 9th Ward — celebrating culture, community, music, and food. Tune in for great conversation and your daily dose of New Orleans food culture!

On this episode of The Food Show, Chef Scot Craig of Katie’s Mid City pulls back the curtain on what really happens “back of the house” in a busy restaurant kitchen. From the fast-paced rhythm behind the line to the challenges of staffing, prep, and keeping quality consistent under pressure, Chef Scot shares candid insights you won’t hear in the dining room. It’s an inside look at the teamwork, creativity, and controlled chaos that keep your favorite meals coming out right—night after night. Guests: Nicole Dorignac, Troy Gilbert from Chef’s Brigade, with details on Oyster night 2026 Attorney Chip Forstall, and restauranteur Bob Defilice

Today on The Food Show, guest host Scot Craig of Katie’s Mid City Restaurant & Bar shares his weekend dining adventures and takes your calls. Plus, Sal Sunseri from P&J Oyster Company joins us with the latest update on the current state of the oyster industry. Scot’s guests are Alyssa Caire from Caire Restaurant Supply, Alyssa shares details about the business that stocks anything you might need in your kitchen, whether you are a professional chef or a home cook, they got what you need. Greg Reggio checks in with details of the Oyster Crawl, and news of Zea’s new location, right on Veterans in front of the mall.

Today on The Food Show with Mary Ann Fitzmorris: Lunch at Empa Taco – what’s worth ordering and why it’s getting attention A look at all the featured foods for the month of May—fresh flavors, seasonal favorites, and what to try now Taste of Covington – a preview of this popular Northshore event showcasing the best local cuisine Tune in for delicious conversation, restaurant insights, and everything food in Southeast Louisiana! Listen live 2–4 PM on WGSO or anytime at WGSO.com

It’s a flavorful and fascinating lineup! Lunch at Herbsaint is first on the agenda, then Mary Ann dives into the sweet and versatile world of raisins — from everyday snacking to creative ways to use them in your favorite recipes. Next, step back in time as we explore the iconic foods introduced at the 1904 St. Louis World’s Fair — from classic treats to innovations that still influence what we eat today. Stan Meadows checks in with his plans for “Cinco de mayo” at Trenasse, and here on the Food Show when he sits in for Mary Ann To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/ 8U

On today’s episode of The Food Show with Mary Ann Fitzmorris, Mary Ann serves up a flavorful discussion on the classic favorite shrimp scampi—exploring what makes this dish so timeless and how to get it just right. It’s a delicious mix of cooking, culture, and celebration, To contribute to the Tom Fitzmorris Scholarship fund for culinary professionals, just click here: https://northshorefoundation.org/existing-funds/tom-fitzmorris-fund/