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 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.

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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.

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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 coast. So get ready pack your bags and visit. It's going to be fun and very inexpensive. The kids will love it.

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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 club at the Gardenia Tea Room in Waveland. The episode concludes with the song 'Tipatina' by Professor Longhair.

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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.

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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 discusses her tea room, the Gardenia Tea Room, and the upcoming Gulf Coast Supper Club event.
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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 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.

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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 listeners to reach out with their thoughts and feedback.

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