The Gulf Coast Food Show

Send us Fan MailOne 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.Support the show

Send us Fan MailWe’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.Support the show

Send us Fan MailSummaryIn 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.Support the show

Send us Fan MailIn 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.Support the show

Send us Fan MailThe 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.Support the show

Send us Fan MailWe 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.Support the show

Send us Fan MailToday 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.Support the show

Send us Fan MailSeason 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.Support the show

Send us Fan MailThe 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.Support the show

Send us Fan MailThe 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..Support the show

Send us Fan Mail200 North Beach is a restaurant located in Bay St. Louis, Mississippi. The restaurant has a long-standing history and is known for its fresh, local seafood and great service. The manager, Leslie, attributes the restaurant's success to the combination of its history, the owners' influence, and the staff's hard work. The restaurant offers a variety of dishes, including oysters char-grilled and fresh seafood, and farm-to-table specials. The chef, Charlie, sources local ingredients and takes pride in creating dishes that showcase the flavors of the Gulf Coast. The restaurant also has an oyster bar, a full bar, and event spaces for special occasions.Support the show

Send us Fan MailIn this episode of The Gulf Coast Food Show, we discuss updates on local restaurants, and shares his experiences dining out. He also talks about a new method for deboning rotisserie chickens and asks for feedback on a restaurant's policy of only offering happy hour at the bar. The host also reviews his recent visit to Shaggy's restaurant and highlights their specialty po' boy. He concludes by mentioning upcoming episodes featuring a guest from the Turks and Caicos Islands and encourages listeners to reach out with their thoughts and feedback.Support the show

Send us Fan Mail It's a tough time for everyone with high inflation. However, some restaurants deliver in a way you would not expect, a great example is Parrish's in Long Beach Mississippi you won't believe what you get and the inflation-denying price.And for the visitors from everywhere visiting us, we're going to teach you how to flounder, what is that? It's fun, and inexpensive and you can do it every night.And of course, other fun things we talk about.Support the show

Send us Fan MailToday's show gives examples of restaurants that have exceptional happy hours. Many people think it's just about the beer, good restaurants will offer some of there better food items included as you will hear about in today's show.What does it mean to eat (high on the hog) The answer is very interesting. Is German chocolate cake from Germany?Support the show

Send us Fan MailName one food you can eat for breakfast, lunch dinner, snacks, sandwich, etc., and love it, and it's the same food.We also discuss what is a happy hour why it is good. Why is it happy? Why do you keep going back for it?It's time for oysters, not just any oysters, but fat oysters. Get all you want. We will tell you how and where.On The Gulf Coast Food Show todaySupport the show

Send us Fan MailIn today's show, we review another successful Gulf Coast Supper Club gathering.It's one thing to have a nice meal at a restaurant but it's another to go with 80 of your friends and like-minded people to enjoy five courses of well-prepared food and a view that won't stop. We chat with the owner Lee, Chef Michael, and sous chef Jesse, as they describe how they pull off a great evening for a big crowd.Support the show

Send us Fan MailA little twist on a southern favorite, "gumbo" with an ingredient you may have not considered. You'll hear all about it on today's show.When is the best time to buy crabs? When do the oysters taste the best? Why are crawfish prices going to be high this year? We talk all about that with the Cajun fisherman, my friend, Gary Pokey And a big update on the Gulf Coast Supper Club's next event  February 7 learn all about it on today's show.Support the show

Send us Fan MailYou might be surprised to learn that much of what we eat at Mexican restaurants here in America is not authentic Mexican food. In fact, some of the ingredients we use are never used in Mexico. Tune in to find out some interesting facts about Mexican food and the difference a border makes.Osmar has been a waiter, and a very good one at several Mexican restaurants here on the coast as he works his way through college. He explains why and how much of the Mexican food we eat here is not the same as his mother and grandmother's back home. Support the show

Send us Fan Mail In today's episode, we discuss out-of-date spices, and how to deal with them. Is the food service industry making you feel obligated to tip even when there's no waitress?  We chat about that a little bit also.  Ground-up insects = food dye "what"!!Support the show

Send us Fan MailCome with us on a journey from St. Petersburg to Tarpon Springs Florida back home, but only after stopping at Buc-ee's. Oops, I ate the label on the apple what happens now? The next Gulf Coast Supper Club is coming up. Stay tuned. Support the show

Send us Fan MailThe Gulf Coast Supper Club recently had a great chat with Bill Rester, the owner of Kaiteki, and we wanted to share some highlights with you. We talked about our fancy evening where we had the most delicious gourmet ramen, and we're already making plans for our next outing with the club. And guess what? Even if you're not local, we give tips on how to start your very own dinner club! We also had a fun discussion about water - yes, water! Do you think it can expire? Let us know your thoughts. By the way, we're headed to St. Petersburg, Florida next week and we're looking for some restaurant recommendations in the area. Do you have any favorites you'd like to share with us? We'd love to hear from you!Support the show

Send us Fan MailReady to unlock the mysteries of raw oysters? Join our lively banter with seasoned Cajun fisherman, Gary "Pokey" as we navigate the nuances of this popular delicacy. Gary, with his wealth of knowledge,  guides us through the vital safety measures—choosing trustworthy sources, ensuring the right refrigeration conditions, and understanding the tagging of oysters.Ever wondered about the possible risks of procuring oysters from unverified sources? Well, we've been there, and it didn't end well. Drawing from our own experiences, we delve into the importance of clean oyster facilities and the consequences of negligence. Support the show

Send us Fan MailEver wondered what it's like to savor a five-course meal at the Gulf Coast Supper Club dinner? Picture this, you're seated amongst friends and fellow food enthusiasts at Kaiteki, a foodie hot spot in Long Beach, Mississippi. Our tastebuds are buzzing with anticipation as we sit down to a delectable spread, complete with a Vietnamese coffee that promises to tantalize.As our food journey continues, we're dishing out our honest opinions on a beloved Thai classic, pad Thai. We'll talk about the clear glass noodles, the role of seasoning, and the highs and lows of our dining experience at a local Thai restaurant. That's not all; we've got Charles from Mobile sharing his secret recipe for high-fiber bran muffins. These muffins aren't just a treat for your palate, but they also double up as a digestive aid, especially if you're recuperating from surgery.  And if muffins and Thai food don't pique your interest, we've got an interesting tidbit about the disappearance of red M&Ms that just might. Join us as we unravel the story behind this candy conundrum, all while grooving to the tunes of "Tippetina" by Ethan Langwood. Get ready for a gastronomic adventure like no other!Support the show

Send us Fan MailWelcome to another flavorful episode of the Gulf Coast Food Show, where we promise to take you on a tasteful journey. Together, let's explore the modern and traditional corners of culinary delights as we unveil our latest venture - the Gulf Coast Supper Club, our newly crafted monthly rendezvous for food lovers. Our first stop? Kaitaki, the kingdom of ramen bowls! And if that doesn't spice up your life, our segment on paprika will surely do the trick. Plus, we're joined by our special guest, a bona fide Cajun from Galliano, Louisiana, Gary Pokey, who will unfold the tantalizing secrets of Cajun cuisine.As we steer the conversation towards the finer aspects of food, let's talk about heirloom melatons, southern America's vegetable du jour. To appreciate their authenticity, we’ll compare them to their store-bought counterparts and guide you through the art of preparing the ever-popular dish: stuffed mirlitons. And switching gears to more alternative ingredients, we'll introduce you to the versatility of zucchini and green papayas as commendable stand-ins for merliton in a shrimp dish. Plus, you'll be privy to a simple, yet mouthwatering recipe for fillet steak brought to you by our guest who swears by just three ingredients - salt, pepper, and butter; a meal cooked to perfection on an open fire. Support the show

Send us Fan MailToday's journey takes us to King Wah Chinese restaurant in Bay St. Louis. We had an exceptional meal that reminded us not to judge a restaurant by a single visit, and got inspired by the resilience of the local community that bounced back from Hurricane Katrina to serve up delicious food. Promising an extra slice of food culture, we explore the peculiar tradition of toasting with a piece of toast in a glass of wine. We also share exciting news about a new dining group we're creating for pre-planned restaurant dinners. This isn't just about good food, we need your help naming this special group. We chat with a chef about his passion for cooking, his trip to culinary school, and the importance of knife care. Learn about the unique technique of honing, the art of deglazing, and how it can amplify the flavors in your dishes. Plus, cooking tips you won't want to miss include adding a dash of chocolate to your chili and a splash of brandy to your pecan pie. Join us on this delicious quest.Support the show

Send us Fan MailAn early sunset thwarts our original dining plans. Dinner at a Mexican restaurant in Slidell, Louisiana.  And when the weather gets cold, there's nothing like good company and a hearty meal to keep the spirits high.In the midst of our food adventuring, we're joined by Jenny, a foodie connoisseur with a unique dietary requirement - she's gluten-sensitive. Jenny brings a whole new perspective to our food discussions, introducing us to mouth-watering alternatives like orzo and cauliflower rice. As we dig into our soup and chat about everything from canned gumbo to gluten-free cookies from the Dolce Bake Shop, she makes us realize how diverse and flavorful gluten-free dining can be.But we're not just about food. Between bites, we tackle a contentious issue - the tipping etiquette. We explore the idea of tipping first to ensure better service and discuss the impact of tipping on local businesses and the livelihoods of servers. As we ponder these issues, we're serenaded by the talented Ethan Lanewood, whose rendition of Professor Longhair's classic "Tippetina" leaves us in awe. It's a feast for the senses, and we're just getting started. So pull up a chair, grab your favorite snack, and join us on this exciting culinary journey.Support the show

Send us Fan MailThis episode serves as a feast of knowledge, exploring the culture, tradition, and tantalizing dishes that the South of I-10 is famous for. Ever puzzled over the difference between Individually Quick Frozen (IQF) shrimp and fresh shrimp? We unravel the nuances and the potential minefields of mislabeling that can trip up the unwary consumer. But it's not all cautionary tales, as we also celebrate the joys of sourcing fresh shrimp straight from the local shrimpers. Finally, we sweeten the episode with a twist on Brennan's Bread Pudding recipe that our friend Gary Pokés late wife "Joyce" created.  Support the show

Send us Fan MailHey there! Have you ever had an experience where exceptional customer service turned an ordinary meal into an unforgettable culinary adventure? Let me tell you about my recent trip to Shaggies, a restaurant nestled in Pass Christian Harbor. Our weekend getaway was made even more special by our amazing waitress, Jazzy. She recommended the sautéed crab claws and the firecracker shrimp po'boy, which were both out of this world! But it wasn't just the food - Jazzy's friendly and accommodating service made our experience truly unforgettable.In this chat, we'll talk about everything from restaurant etiquette to the curious art of shrimp preparation. We'll share tips on how to pop off shrimp heads and even craft spider legs! Plus, we'll explore the intriguing world of salads. You'll learn all about the enigmatic Castelvetrano olive salad, its fascinating origins, and its mesmerizing effect on your tastebuds. And if that's not enough, we'll also take you on a journey through the history of lettuce, from the Romans' love for Romaine to its status as a culinary superstar today.Whether you're a food enthusiast, a restaurant owner looking to up your customer service game, or just someone who loves chatting about all things culinary, this episode is sure to delight you. So sit back, relax, and let's dive into the wonderful world of food!Support the show

Send us Fan MailLet's talk about something delicious - the classic Reuben sandwich! We want to hear what you think - should it be grilled to perfection or served up as is? We tried ours from Harbor View Cafe and were thoroughly impressed. Let us know your thoughts, we're all ears!We recently had an amazing chat with Aliyah, who started her own food truck business at 19. We discussed all the ins and outs of running a food truck. We talked about the importance of getting permits, understanding your customers' tastes, and how to make your food irresistible.But our conversation didn't stop there! We also talked about what makes a dining experience truly unforgettable. We covered all the bases from having friendly and well-trained staff to creating a cozy and inviting atmosphere. And let's not forget about the importance of a good happy hour!So, let's keep the conversation going! Remember, it's not just about the food - it's the whole experience that makes it special.Support the show

Send us Fan MailMy cajun friend Gary's infectious enthusiasm for fine dining and his recent experiences at Mike Anderson’s Seafood Steakhouse and Oyster Bar will have you packing your bags for a foodie adventure. From the welcoming ambiance and beautiful surroundings to the oyster-shell chandeliers and hardworking staff, Gary’s stories will make your mouth water and your heart yearn for these unique culinary experiences.Mageirocophobia;  you wont belive what this is.The shrimp are running down here,Support the show

Send us Fan MailEver been on the hunt for that perfect, authentic Chinese meal and ended up in a Thai appetizer sampler? That's precisely what happened to us this weekend in Mobile, Alabama. from honey bee conventions to cooking jambalaya for a crowd. So, pull up a chair, grab a drink, and let us spin you a tale.Imagine this: You've got a ravenous crowd of 150 people, and you're serving up reheated jambalaya. The tension is palpable, especially when the first batch sticks to the pot! But fear not, we used a bit of quick thinking and a boat paddle to rescue the situation. And let us tell you, the satisfaction of feeding a grateful crowd made all the sweat and stress absolutely worth it.Lastly, we put our taste buds to the test in Long Beach. We tried a new restaurant, and we've got quite a few thoughts to share. From Gator Bite drinks to corn and crab bisque and even firecracker shrimp, we sampled it all. Opening a new restaurant isn't easy, and we discuss the challenges faced and why we should all be a little patient and understanding. So, buckle up and get ready for an episode filled with foodie adventures and culinary insights.Support the show

Send us Fan MailGreat interview with Bill Rester owner of "Radish" and "Kaiteki" restaurants.  An interesting journey from teacher into the restaurant world.  And a few interesting tidbits as usual.Support the show

Send us Fan MailYears ago lobster was considered trash food and fed to prisoners, believe it or not.What makes a great muffuletta?We're also sharing a few restaurants we tried this week.Support the show

Send us Fan MailThe tall chef's hat was necessary back in the king's day.  How do you give constructive criticism to a restaurant you like? Catching shrimp with the Casnet is fun, all on today's show.Support the show

Send us Fan MailWhat an experience! We're going to learn about Georgian food, hospitality, wonderful people, and plenty of adult beverages. It's a long trip let's go!Support the show

Send us Fan MailHunger pains determine what you like and what you don't like! I learned that firsthand.  Two new recipes, shrimp stuffed mirlitons, and Bulgur wheat salad. And a few other interesting things.Support the show

Send us Fan MailAre plastic cutting boards better than wood?   Let's find out.   Sweet potato catfish this recipe is so good you really need to try it this week. All the details on today's show. Important note: I forgot to add cream with the sweet potatoes on the sweet potato catfish recipe. Support the show

Send us Fan MailToday we go behind the scenes with Miss Jenny, (my daughter) she explains how to contact the show call in, email, etc., and a little Chinese talk.Another incredible dip recipe. You must try it with your next get-together you're going to love it. Support the show

Send us Fan MailThe results are in the brown bag wine experiment. You would swear you're looking at shrimp creole from New Orleans until you taste it, A Greek twist with a bit of West Coast flavor, something like Shrimp creole.  We just got almost 400 pounds of fresh shrimp right off the boat. I keep telling you to come down and get some.Support the show

Send us Fan MailToday we will find out why a New Orleans snowball is different from so many others. How did the hot dog get its name? we will find out today.  Our friend Charles from Mobile Alabama visits and gives us a unique twist on Caesar's dressing. Not just for salads if done, rightSupport the show

Send us Fan MailToday's show reviews three new restaurants we tried recently. Great restaurant in Mobile, Alabama, Kaiteki, in Long Beach, and Fathoms restaurant inside the Renaissance Hotel downtown Mobile. We also explain why airline food tastes better on the ground than 30,000 feet in the air.Support the show

Send us Fan MailToday we find out if that three dollar bottle of wine I bought was any good. One of the most popular and tasty appetizers created in New Orleans is a must for your guest. It’s easy  inexpensive  and crazy good. Come with us to Bull’s restaurant in Long Beach.Support the show

Send us Fan MailThe Vietnamese Poboy the Banh Mi was fantastic. We'll explain in today's show.Rachel brings things down to earth regarding drinking wine for the average person.How much should a good bottle of wine cost? Does it have to be expensive? Where do I buy it? How do I store it? All were answered on today's show.Support the show

Send us Fan MailIs there really such a thing as Vietnamese / New Orleans po'boy bread, yes indeed. Real authentic Chinese food where is it?   Is Mexican food here the same as it is in Mexico we'll learn a few details about that.Support the show

Send us Fan MailCan you tell whether not you were served fake catfish or not?  We discuss that today.Local grocery stores  =   better quality and variety.  We're fortunate to live in an area where grocery shopping can be fun because of our unique and quality grocery stores.We'll share a very good seafood restaurant we found way down south Louisiana in Cut Off,  LA.  And much more.Support the show

Send us Fan MailLet's take a trip with my friend Ed White to Greece, We'll learn about the culture the food and recipes that are very simple and so so tasty. Let's go!!Support the show

Send us Fan MailDo you ever find yourself cooking indoors and the smells just won't go away? Well, during our kitchen remodel we found an easy solution that worked wonders. And speaking of solutions, have you ever been out with friends but the music was just too loud to really chat? We know the feeling... what do you do? You may be surprised why the music is purposely so loud. Want a delicious hamburger? This week we are heading to The Bay and eating at Mockingbird Cafe, one of our favorites!Support the show

Send us Fan MailSo you're having a casual get-together and you need to feed 15 people? How about 48 cheeseburger sliders made to near perfection in 30 minutes.Today you will learn how to make something called Cajun Candy you might be surprised how it's made this stuff is truly addictive.Support the show

Send us Fan MailHey there! Today, we're going to learn how to make fermented garlic in honey. It's super easy and has some really cool health benefits. You know how sometimes it's hard to get rid of garlic breath, what do you do to get rid of it? By the way, do you know what Jeep-In The Coast is? Happening on the Mississippi Gulf Coast this weekend!Support the show

Send us Fan MailI'm currently in Mobile, AL exploring the local restaurant scene. I've also been researching the benefits of garlic and came across a delicious hummus recipe that really brings out its flavor. On another note, my friend Charles recently shared his childhood memories of growing up in New Orleans and the various shops he frequented, including butcher shops, sweet shops, bakeries, and more. It was a trip down memory lane!Support the show