Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
molto e

Lo-Lo's Fried Chicken and Waffles

Recommended Posts

Lo-Lo's Fried Chicken and Waffles is the best fried chicken and waffles in Phoenix and some of the best that I have ever had. Larry White(Lo-Lo) is the grandson of the owner of Mrs. White's Golden Rule Cafe in Phoenix. Larry gets his food right-chicken, waffles, homefries, mac and cheese, catfish, grits, red velvet cake etc.



Larry (Lo-Lo) White-Fried Chicken Maestro


There are many options at Lo-Lo's, but this is the namesake. The waffles are delicious and the chicken is ......divine!


A few squirts of hot sauce does not hurt either-depending where you put it :wink:


The platter comes with 3 pieces of chicken, 2 sides and cornbread.

pictured beans over rice and homefries


Cheesy Grits-yum


Mac and Cheese-please.


Cheesy Eggs

10 West Yuma St. Phoenix, AZ 85003

(just 2 blks. south of Buckeye Rd. & west of Central Ave.)

Catering & Delivery


Still closed on Mondays

Tuesday - Thursday 10arn to 7prn

Fridays 10arn to 2arn

Saturday 10arn to 7prn

Sunday 10arn to 5prn


I think the Fried Chicken at Horny Toad in Cave Creek is good, but Lo-Lo's wears the crown in town. I have brought many people to Lo-Lo's and always leave happy. . He is located at 10 west yuma which is 2 blocks south of Buckeye just off Central.

Good Eating,

Molto E

Eliot Wexler aka "Molto E"


Share this post

Link to post
Share on other sites

I told a friend about "Lo Lo's chicken & waffles" and his reply was 'Oh, they serve breakfast and lunch'. No, both items on the same plate. Wonderful fried chicken. I hadn't put hot sauce on fried chicken before, but now it just doesn't seem right without a few drops. I had rarely see giblets and gravy on a menu so I took my father in for lunch as this is one of his favorite foods, but they were offered at dinner only so he ordered catfish wasn't disappointed in the least.

Share this post

Link to post
Share on other sites

Sounds like the place to go after a nice blues set!

Share this post

Link to post
Share on other sites

Lo-Lo's is a nice place to go anytime!

Eliot Wexler aka "Molto E"


Share this post

Link to post
Share on other sites

Nikki B highlighted Lo-Lo's in this months Phoenix Magazine.

Molto E

Eliot Wexler aka "Molto E"


Share this post

Link to post
Share on other sites

I had the beans over rice for the first time and would highly recommended them and the new Lo-lo's shirts rock

Eliot Wexler aka "Molto E"


Share this post

Link to post
Share on other sites

Lo-Lo’s Sings My Song

Fried chicken and waffles. To the uninitiated, it’s the strangest combination of food ever. To those who’ve experienced this fusion of delectables, it’s another story. Your mouth starts to water at the mere thought of it. As someone who has eaten this dish (and eaten it, and eaten it), I must say this unlikely duet is sweet music to my ears.

The story goes that the combination of chicken and waffles was created in 1938 at Wells Restaurant in Harlem to serve nightclub goers who could not decide if they wanted dinner or breakfast after a late night of revelry. Fortunately for Valley residents, the concept made its journey West, and in my opinion, the best-tasting fried chicken and waffles is served right here in Phoenix at Lo-Lo’s Fried Chicken & Waffles.

Larry “Lo-Lo” White Jr. is the maestro who makes this temple of crispy, juicy fried chicken and buttery golden waffles one of the hardest places in town to get into during lunchtime. Larry was born into the restaurant business, as his grandmother is Elizabeth White of Mrs. White’s Golden Rule Café, the home of soul food in Phoenix for the past 42 years. (True to its name, at the Golden Rule when it’s time to pay you walk up to the register and tell the cashier what you had for lunch, as no check is written.)

Larry’s father, Larry White Sr., has been cooking at Mrs. White’s since he was in seventh grade. “Lo-Lo” got his start in the family business at the age of 3: “I would bring drinks to the table one at a time with both hands wrapped around the glass. When I was not bringing drinks to the table then I would play Army Man with a pot on my head as a helmet.” Larry learned the restaurant business from the inside and out as a busboy, waiter, cook or whatever role that his family put him into.

In 1997, after working as a record producer for an independent label, Larry hatched the idea for Lo-Lo’s Fried Chicken & Waffles. On Friday, Saturday and Sunday Mrs. White’s Golden Rule Café would close at 5 p.m. and would reopen late at night as Lo-Lo’s Fried Chicken & Waffles. Larry says, “It really took off. I got my own clientele and people really took to the chicken-and-waffle thing.”

In 2000, a customer of late night Lo-Lo’s told Larry that he had the perfect place for him to open his own restaurant. The space was on Yuma Street right off Central behind a furniture store. Upon seeing the location, Larry’s wife was not so sure, declaring that “Nobody’s ever going to come and eat here.” Although the physical restaurant took a little longer to finalize than Larry had planned, in August 2002, Lo-Lo’s Fried Chicken & Waffles opened at its very own location.

“I had the vision the whole time,” Larry says. “When I first saw the building, I said the Phoenix Suns are going to eat here, the Arizona Cardinals, and Charles Barkley is going to come thru my door.” And come they did. In a tradition started at Mrs. White’s, celebrities autograph the white walls at Lo-Lo’s. The signatures of nearly every local athlete, including “Sir Charles,” adorn the walls of the restaurant. The athlete who comes most often, Suns center Amare Stoudemire, always orders the #1 (“KK’S with 3 pc chix prepared southern style, 2 waffles, 2 eggs w/ cheese & onions and cheese grits”). Cardinals wide receiver Larry Fitzgerald is also a big fan of Lo-Lo’s and has been quoted as saying that it is his favorite place to eat. On the Fridays of Arizona Cardinal home games, Lo-Lo’s caters the meal at the practice facility for the entire team and staff. A number of famous musical performers have also eaten at Lo-Lo’s including E-40, Too Short, DMX and Cassidy, to name a few.

What is it about Lo-Lo’s that has patrons spilling into the street trying to get a seat to eat fried chicken and waffles? Larry says, “It’s Grandma’s fried chicken recipe on steroids—I tweaked it out a little. Grandma does not add as much seasoning as I do and sometimes slaps my hand, because she thinks I add too much! The seasoning is Grandma’s Secret Seasoning, that is a secret between my Grandma, my father and myself. My wife does not even know that recipe and she is real mad about that.” As for the waffles, “That was Grandma’s hotcake recipe but I added a little cinnamon.”

Whatever the secret, I cannot get enough of Lo-Lo’s Fried Chicken & Waffles. The menu has every combination of chicken, waffles, eggs and grits, served smothered or not. There is also an array of Southern-style sides such as smothered potatoes, mac & cheese, candy sweets, beans over rice, greens and corn bread. What does Lo-Lo order? The “Lo-Lo”, of course, (“3pc. chix prepared southern style with a couple splashes of Red Rooster hot sauce, w/ 2 waffles to which adds pecans”), all served with a glass of milk.

If the Lo-Lo does not suit your fancy, you will not go wrong if you order the “Soulfood Platter” (“3 pc chix southern fried or smothered in gravy and onions or your choice of catfish or red snapper filleted and pan fried in Lo-Lo’s special batter w/ 2 sides and cornbread”). The sides that I always order with my platter are the mac & cheese, the beans over rice, and the cheese grits or home fries (well done).

All chicken is cooked to order so sometimes during the lunch rush you see the chicken on its way to another table, and it’s difficult to practice the patience necessary not to jump up and grab a piece. Says Larry, “Sorry I could not grow fast enough for Phoenix. Bring a little patience and once we serve it to you, you will get the best.”

Not to worry though, Lo-Lo’s will be expanding its current capacity with an expected completion date of January 2008. What does the future hold for Lo-Los Chicken and Waffles? Larry says, “My ultimate goal is to have one of these in Scottsdale, next to the Ocean Club or Benihana’s. People would ask, ‘What is that shack?’ …Live blues, chicken and waffles—that would be great!”

Lo-Lo’s Fried Chicken and Waffles

10 W. Yuma Street, Phoenix (602) 340-1304

Closed Mondays, open Tuesday through Thursday 10 a.m. to 7 p.m., Friday 10 a.m. to 10 p.m., and Saturday 10 a.m. to 7 p.m.

(Article from Edible Phoenix)

Phoenix Best Bets:

Vu at the Hyatt Regency Scottsdale

Sea Saw

Binkley's Restaurant

Zinc Bistro


Lo-Lo's Fried Chicken and Waffles

Kohnies-Coffee, Breakfast and Best Scones

Pizzeria Bianco

Pane Bianco - Chris Bianco's sandwich shop

Matt's Big Breakfast

Arlecchino Gelateria

The Pork Shop

Grazie Pizzeria

Edited by molto e (log)

Eliot Wexler aka "Molto E"


Share this post

Link to post
Share on other sites

It is a testament only to my years of intense training and previous "research" trips that I actually managed to wake up hungry on Day 8 of our food-filled vacation . . . but I did :wink: Not even the supposedly hard-core molto e could keep up with us. Rather than meet us to break the 'fast' he politely recused himself. But it was another one of his great tips which led us to some of the best fried chicken (and waffles) I have ever eaten.

Lolo's Chicken and Waffles is a small beige building with a painted, red-shingle roof which is located on an otherwise residential block which stands in the shadows of some large factories. It's one of those places which you can just sense, the minute you look at it, is going to be good. Or to put it another way, you'd be shocked if it weren't. And we didn't end up shocked.

We arrived at 10:30 and were asked to wait outside the small building until a table became available. A few minutes later, the friendly host/waitress came out for us and led us to our table. Lo-lo's is an unusual space that, for a moment, made me feel like I was in New Orleans. Our table was in a long, narrow side room -- with concrete floor and brick walls -- that looked like it might have been exterior space at some point in the building's history. The tables and chairs are bare bones but comfortable and the walls are adorned with colorful jazz and music-themed prints.

The menu at Lo-lo's is breakfast and lunch all in one. It is most definitely a fried chicken restaurant, offering variety of named meals which combine fried chicken and/or catfish with all sorts of side dishes, including their noted waffles. Also offered is a full array of more traditional breakfast fare, like bacon and eggs.

We did not try the catfish but the fried chicken was simply fantastic. It delivered crunchy, flavorful skin and delicious, juicy flesh. So many 'great' fried chicken places offer well-fried bird that lacks flavor beneath the skin. This bird was, happily, not in that category. I don't know the process at Lo-lo's but their chicken tastes like it's been brined, marinated or pre-seasoned before being coated and fried. I'd confidently put Lo-lo's fried chicken up against just about any fried chicken I've ever had. I'm not sure it's the best but it's certainly in the highest category.

The waffles were also wonderful. I was surprised by the relatively aggresive seasoning (cinnamon, nutmeg, etc.) they'd received but it really worked. Not only were the waffles hot, crispy and delectable but they tasted great alongside the chicken. We sampled a bunch of other sides too. The beans & rice, smothered potatoes and cornbread were all excellent. The mustard greens, which delivered a moderately spicy kick, were very good. The cheesy grits were well-prepared but needed quite a bit of salt to make them optimal (as is often my feeling about southern-style grits).

Unfortunately, we didn't try the macaroni and cheese, so we'll have to save that item for next time. The same is true of the (cheesy) eggs as well as the bevy of breakfast meats (bacon, sausage, turkey-bacon, hot links) which are offered by Lo-lo's. The relatively uncommon combination of fried chicken and waffles, while not new to me, was what I wanted to eat at Lo-lo's, so I left the more traditional breakfast options untapped. However, if I'd spent a few more days in the area, I would have likely returned to try them because everything else I ate at Lo-lo's was so good. And, I loved the large, canning jars in which beverages are served at Lo-lo's. I opted for a diet coke, but I was tempted to go for the 1-quart serving of red cool-aid, which seemed like a very popular choice at Lo-lo's.

All in all, we had a great meal at Lo-lo's. The food was fantastic, service was friendly and fast and their prices were very reasonable. We ordered a ton of food, so that we could sample it all and even with a 20%+ tip, our bill for 3 was around $35. As many times as I've been to Phoenix and searched out distinctive, local fare, I needed input from a long-time resident to find Lo-lo's. Now that I have, I can't imagine not making it a regular stop each time I visit Phoenix.


Lo-lo's Chicken & Waffles

10 West Yuma Street

Phoenix, AZ 85003

602 340-1304

"Hey, hey, careful man! There's a beverage here!" --The Dude, The Big Lebowski

LTHForum.com -- The definitive Chicago-based culinary chat site

ronnie_suburban 'at' yahoo.com

Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By liuzhou
      First breakfast of the year, on a freezing morning. 三鲜馄饨 (sān xiān hún tún) Home made three taste wontons (pork, shrimp and shiitake) in a spicy broth.
      Photos taken through a filter of steam.


    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
    • By Daily Gullet Staff
      by David Ross

      "Your crab was dry," Mike says as I walk into his shop, Williams Seafood Market and Wines in the Spokane Valley. He tells me the crab cakes I made on TV back in December looked delicious . . . but the giant Dungeness Crab that he donated for the on-camera display "looked dry and the shell wasn’t shiny enough."

      Mike’s brutal critique doesn’t shake my resolve to do another seafood dish. I tell him I’m at the store to purchase the shellfish that I need for the dish I’ll be doing on Sunday: "Grilled Shrimp Stuffed with Crab."

      But thanks for the constructive criticism, anyway. I guess I should count myself lucky. My small fan base includes a wisecracking fishmonger. Such is the life of a cook on local television.

      + + +

      Today I’m preparing for my 34th show on "Sunday Morning Northwest" on KXLY-ABC 4.

      During the week, the program is called "Good Morning Northwest." The show focuses on news and weather, and serves as the lead-in to "Good Morning America," on ABC.

      On Sunday, the show takes a different turn-much like the local programs that first aired on television back in the early days. The laid-back, carefree attitude and spontaneity of live, local television, lives on at "Sunday Morning Northwest."

      The first half-hour of the show always includes a reading of the newspaper headlines from the small, rural, farming towns that surround Spokane. If a moose decided to take a dip in the community pool in Omak, you can be sure it will make the headlines of the Okanagan County Chronicle -- and it will certainly by noted live on "Sunday Morning Northwest." The weather is usually done from a live remote at a local community event.

      Of course, the Sunday show is never complete without a cooking segment featuring a local Chef or nervous home cook.

      We’ve seen everything from "Roasted Loin of Elk with Huckleberry Demi-Glace" presented by the Chef of a fancy resort in Northern Idaho to the Woman who won the Spam cook-off at the Interstate Fair.

      It’s all done in the spirit of promoting local Chefs and restaurants while having fun with food and cooking. (And as fate often demonstrates on live TV -- the viewers have a few laughs at wacky cooks who muster-up enough courage to come on live television and make some sort of horrendous tuna casserole).

      We try to make the recipe simple enough that it can be done in a reasonable amount of time, but we don’t restrict ourselves to doing recipes in 30 minutes or less.

      If you have to chill the custard base of the ice cream overnight, that’s what we tell the viewers. While we may use short-cuts on-camera to demonstrate the steps of the recipe, short cuts in the actual recipe aren’t allowed for the sake of convenience.

      If crab cakes taste better when they’re sautéed in clarified butter, so be it. We don’t forsake flavor at the cost of cutting fat and calories. We present the most flavorful dish possible.

      I e-mail the producer about three weeks before the show with a general idea of the dish I’m planning. Then about three or four days before the show, I send the recipe of the final dish. This allows KXLY to do promos up to two days in advance of the show: "Coming up on KXLY Sunday Morning Northwest, our favorite local chef, David Ross, will be preparing a delicious dish using fresh Dungeness Crab and Shrimp from Williams Seafood in the Valley."

      The recipe we post on the station’s website is usually written to serve 6-8 people. But, when you cook on local television, there is a very, very important consideration that you must factor into your shopping list-enough food to feed the crew.

      That means a recipe written for the public to serve precisely one "Shrimp Stuffed with Crab" to each of 8 guests, is a much different, and much larger recipe, behind the scenes. It’s more than just a matter of prepping 8 stuffed shrimp. It’s a matter of stuffing 30, maybe even 40 shrimp.

      I triple or quadruple the quantities called for in a recipe so that I can feed the cameramen, the floor director, the producer, the hosts, the sports guy, the weather lady, the DJ’s in the adjacent AM radio station booth-every person working in the studio on Sunday morning will have at least one of these delectable stuffed shrimp. (It’s vital to send the crew home sated; they are the ultimate taste-test panel. If they like your food, the viewers will like it too.)

      After the recipe for the dish I put together an "Invoice," a shopping list of ingredients that lists the cost of the products I’ll be buying for the recipe. This serves as my contract, if you will, for KXLY.

      The final piece of the written paperwork for each show is the "script" that I write for myself.

      This isn’t the same type of "script" that might be rehearsed by the actors on "The Bold and The Beautiful." The only person that reads this script is me. (And maybe the co-host who glances at the script tucked under the plate displayed on the set). When you cook on local television you don’t rehearse with other actors. If you choose to rehearse you do it at home ahead of time.

      Remember, this is live TV. We don’t have room for errors. We don’t do re-takes or re-shoot scenes. We’re LIVE! For my own piece of mind, I need a script as a sort of crutch to lean on. (Hey, Martha always has a cheat sheet on the counter).

      The script is my guide to all the points of the dish that I want to convey. This Sunday, I want to mention Williams Seafood and the array of products that Mike offers. I’ll talk about using wild American shrimp because they have a sweeter taste than farm-raised, and I’ll demonstrate how the prosciutto serves as a natural wrapper to hold the crab stuffing in the shrimp.

      The script helps me with my timing when I’m on-camera -- and timing is critical when you cook on television. I rehearse the script over and over and over in my living room, while a little white kitchen timer ticks away.

      I can’t tell you how many professional chefs and amateur cooks I’ve seen on television who didn’t rehearse their bit-and the results on live television were disastrous.

      (Like the chef who -- at the moment of presenting his dessert -- realized that he left the ice cream in his car. In the sun. He literally ran out of the studio, on live TV, to go get the ice cream.)

      The only small measure of direction I get from the Floor Director on the set is when I’m told to "look into the camera" seconds before the red light comes on.

      + + +

      I’ll need two of Mike’s best crabs for Sunday’s show -- one for the meat in the crab stuffing, and another one for the display of ingredients on the set.

      This morning Mike takes literally 20 minutes to scrub and wash the shell of the prized "display crab." As he toils away, I vow to honor his crab by insuring that the shell will be kept wet and shiny during its appearance -- or I won’t be able to show my face in Mike’s shop again.

      I’ll be making a crab cake mixture to stuff the shrimp. I’m wondering if Mike can top himself after the wondrous crabs he’s already given me, but he doesn’t disappoint today -- his fresh Wild American Shrimp fished out of the Gulf of Florida are just the right size to hold my savory crab cake stuffing.

      In the case of Sunday’s dish of Stuffed Shrimp, the recipe calls for grilling the shrimp on the outdoor barbecue. But we won’t be barbecuing the shrimp on camera this Sunday. I’ll grill the shrimp at home and then we’ll go through the motions of the cooking process during our live segment.

      I try to have all of my prep work done by late Saturday afternoon so I all I have to do on Sunday morning is pack the coolers and drive to the studio. There won’t be a Hummer limousine at my doorstep on Sunday morning waiting to whisk me in comfort to KXLY. I’ll be driving myself to the studio in a Dodge pickup.

      My home office serves as the "staging" area for packing the coolers. Make note of the supplies on the floor next to the cooler-dishes, toothpicks, silverware, tongs, spatulas and kitchen towels.

      And yes, I am following the direct instructions of Mike the fish guy -- I bought a spray bottle at the "Dollar Store" so that I can keep our precious "display crab" wet on camera.

      + + +

      I’ve never cooked on the "Today Show" on NBC in New York. I’ve heard that cooks who appear on "Today" are escorted into what is called a "Green Room," catered with lush displays of fresh fruit, vegetable and cheese trays, pastries and a never-ending assortment of beverages to await their few moments of fame. We don’t have a "Green Room" at KXLY. What we have is a room used by the weekday news staff to script out the flow of the news programs.

      Not having a Green Room is a blessing in disguise. The atmosphere in the studio is very casual and I don’t have to sit in a cold, lonely room waiting for a perky intern to escort me to the studio. I wait in the studio.

      You learn to be patient and immodest around the crew -- these are the people who watch you unzip your pants in the studio. You pull out your shirt so they can thread a small microphone from your waist, underneath your shirt, up to your neck and then clip the little mouthpiece to your collar.

      The only style advice I ever got was from my co-host, Teresa Lukens, who cautioned me not to wear a striped or checked shirt on-camera-something about the pattern of my shirt being a distraction to the viewers. (And I thought the girth of my waist was more of a distraction to the viewers than the pattern of my shirt).

      I don’t wear a Chef’s coat, because I don’t consider myself a Chef. I’m a cook and I want the viewers to relate to my story and my personality with ease and comfort. I want them to feel comfortable going into their kitchens at home and creating the types of dishes they might have at a restaurant. I don’t want to scare them by thinking only a guy in a chef’s coat can cook good food.

      Our kitchen at KXLY comprises an electric, flat-top stove inserted into a formica cabinet on wheels, held in place with sandbags. We don’t have an oven, refrigerator, freezer or running water. We make do with what we have-and that’s why I bring my own spatulas, spoons and water bottle to spray the crab.

      After the "Pet for Adoption" segment, I’m allowed on the set to get ready. I usually have about 15 minutes to unpack the coolers, put the ingredients on display and get the stove-top heated.

      We begin our cooking segment with a 30-second lead-in, usually after the local sports report. Teresa introduces the dish we’ll be doing and then we break to another commercial. I don’t have a lot of time to grill shrimp when we go live on KLXY -- only four minutes total for cooking time and discussion of the dish with my co-host. I’m lucky to have Teresa as my host. She knows food and cooking. She knows that prosciutto is cured Italian ham and she knows it’s thin and slightly salty. She knows to ask if smaller prawns will work for the recipe. And without prompting, she’ll ask why I’m using fresh Dungeness crab instead of canned lump crab meat. At the end of the segment we cut to one last commercial.

      As we come back live, Rick and Teresa are their normally gracious selves, tasting the stuffed shrimp and declaring it delicious. The show is a wrap.

      One more taste-test lies ahead before we can bring this journey to an end. What will the crew say about my "Shrimp Stuffed with Crab?"

      They tell me the stuffed shrimp were delicious. But you know what they really liked? What impressed them the most? The radishes.

      About a week after Sunday’s show, I went back to Williams Seafood to get some photos of the shop for this story.

      I find Mike behind the counter cutting fresh tuna steaks.

      "At least it looked fresh this time," he says.

      + + +


      Shortly after I finished this piece, I began working with KXLY on our next cooking segment, which was scheduled to take place on Sunday, November 16.

      The plan was to cook some unique side dishes that the home cook could easily do to accompany the holiday turkey or prime rib. At least that was the plan until I picked up the local newspaper on November 2.

      When I turned to the business section, I saw the ominous news: "KXLY cancels weekend news program." I immediately contacted the producer.

      I had been cancelled -- a victim of the horrible state of the economy. I felt like I had been kicked in the gut. Cancelled after seven years and dozens of live cooking segments. Cancelled.

      Because "Sunday Morning Northwest" wasn’t the lead-in program to "Good Morning America," on the weekdays, it relied heavily on local advertising for its survival. ABC wouldn’t (and KXLY couldn’t) carry the burden of producing a local show that didn’t feed into network programming.

      With so many local businesses filing for bankruptcy and others literally closing the doors, one of the first budget items to go was television advertising -- advertising revenue that paid to produce "Sunday Morning Northwest."

      I wasn’t the only on-air "personality" to get the pink slip. The weekend weather "person" also got her walking papers. Rick and Teresa Lukens returned to the security of the KXLY-AM 920 radio booth and continue with their weekday morning drive-time show.

      And I have taken an unwanted leave of absence from local television. At least for a few months.

      Loyalty is not a word that is highly regarded in the television business. If ABC cancels you, you talk to NBC and so I’ve shifted my ambitions to KHQ -- the local NBC affiliate.

      KHQ airs a local morning program seven days a week. So if the culinary Gods are praying for me, someday soon I’ll begin doing a live cooking segment on the "KHQ Morning News."

      * * *

      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food, reviews restaurants and -- obviously -- does food presentation. He is on the eGullet Society hosting team for the Culinary Culture and Kitchen forums.
    • By Smokeydoke
      After a delightful brunch at Koslow's Sqirl restaurant in Los Angeles, I've decided to attempt to cook through her cookbook. I'll post my results here.
      Please follow along and join in, if you're so inclined. Her food is wonderful, but I will surmise that her true deliciousness comes from using the best and freshest ingredients. I'll do my best to recreate the magic I felt at Sqirl.
      Here's the link to her book at Eat Your Books.
    • By boilsover
      George Jetson, this one's for you:  https://thespoon.tech/the-founder-of-reviewed-com-wants-to-reinvent-cooking-with-robot-cooking-appliance/
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...