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Join us for some fun! We talk all things food related; your favorite restaurants, recipes, and more! New episodes each week! Would you like to talk with us? Send an email to tim@thegulfcoastfoodshow.com and we'll chat. Visit our site: www.thegulfcoastfoodshow.com
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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 culi...
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 ...
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 crea...
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. Support the show
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 ...
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. Support the show
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 di...
In 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 liste...
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
Today'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
A 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
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
The 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 thou...
Ready 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 ...
Today'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 fo...
Hey 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 ser...
Let'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 customer...
Great 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
What 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
Are 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
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