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 …

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.…

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…

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 resta…

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 retain…

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…

200 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 o…

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 highli…

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…

Your storyteller, Scott Leiper, invites us to consider what creates followership in the world of leadership and learning through the lens of a rather unique sporting hero. Learn more about what Cognitize can do for you at www.imaginocity.co.ukVon cognitize

You all know the Beatles classic. It was actually Scott's wedding song and one that truly means a lot. In this episode, Scott shares how he's used love as a career compass to encourage you to consider this approach. Learn more about what Cognitize can do for you at www.imaginocity.co.uk Check out a short movie that Scott and his collaborator Mark H…

Doesn't ice cream just make you smile? The colours, the sensory experience, the pleasure it brings when shared with others. Scott shares a learning story of frozen fun and joy. Learn more about what Cognitize can do for you at www.imaginocity.co.uk Talking of ice -cream 🍦, you may also want to check our Artisan Ice Cream maker and podcasting friend…

To share our acquired wisdom, we should ask, not tell. Scott tells the story of his former Mentor Kenny McCarthy and how a less learned at age 19 still lives in him today. This card and story are based on the ORCE framework. Consider each stage in a little more detail as you listen. 1- Observe: One of the most important things a manager can do to a…

When we step out of our comfort zone, we are truly in a space of peak learning. How can you embrace the butterflies? Scott tells you who he learned to leap into his. Learn more about what Cognitize can do for you at www.imaginocity.co.ukVon cognitize

If okay is a bit meh, how do we amplify our WOW? Scott explains 5 simple steps to really help your ideas sing loud and proud. Learn more about what Cognitize can do for you at www.imaginocity.co.ukVon cognitize

Your Cogcast host and storyteller, Scott Leiper, introduces himself and the format and aim of this micro cast show. Series 1, available 10th March 2024. Music credit: There is a light by Stonekeepers from Epidemic Sound Learn more about what Cognitize can do for you at www.imaginocity.co.ukVon cognitize

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? Suppo…

Name 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…

In 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 descri…

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 o…

You 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 Mexi…

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.Von Tim Harrison

Come 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.Von Tim Harrison

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…

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…

Ever 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 pro…

Welcome 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…

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 pec…

An 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-sens…

This 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'…

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 cr…

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…

My 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 a…

Ever 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 pe…

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.Von Tim Harrison

Years 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.Von Tim Harrison

The 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.Von Tim Harrison

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.Von Tim Harrison

Hunger 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.Von Tim Harrison

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.Von Tim Harrison

Today 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.Von Tim Harrison

The 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.…

Today 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, right Support the Show.Von Tim Harrison

Today'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.Von Tim Harrison

Today 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.Von Tim Harrison

The 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.…

Is 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.Von Tim Harrison

Can 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. An…

Let'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.Von Tim Harrison

Do 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 purpo…