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Started By
Message
re: The Work Of A Master, Warren Leruth
Posted on 4/4/18 at 10:36 pm to Stadium Rat
Posted on 4/4/18 at 10:36 pm to Stadium Rat
Do you still call Tom Fitzmorris?
1
Posted on 4/5/18 at 7:23 am to Paul Allen
quote:Almost never hear him anymore.
Do you still call Tom Fitzmorris?
Posted on 4/5/18 at 8:43 am to Stadium Rat
Just curious...Any particular reason why you don’t?
Posted on 4/5/18 at 10:44 am to Paul Allen
quote:He's not on the radio in my car except sometimes on the weekend. I've heard about 15 minutes of him in the last couple of months.
reason why you don’t?
Posted on 4/5/18 at 9:31 pm to Stadium Rat
Sorry, Tom.
Posted on 9/6/25 at 9:58 pm to Stadium Rat
Hi, I'd like to thank you for all the postings that you posted about my father and the restaurant. By far, my father is the best chef to ever come out of New Orleans, even to this day! My father was one of the first Chef/owner of a restaurant in New Orleans of his caliber. My father was the first chef to give the black chefs their rightful do, Austin Leslie, Mike Roussel and Leah Chase by inviting them to participate in the Chef's Charity for Children. If there's any questions that I can possibly answer few you, please ask. The one recipe that I will not divulge is the LeRuth's Oyster & Artichoke Soup. And by the way, that recipe has no cream, milk or dairy products at all.
Thank you again, Larry Leruth
Thank you again, Larry Leruth
Posted on 9/6/25 at 10:10 pm to Stadium Rat
My father was not a jackass to work for. He just demanded excellence and that the recipes be followed to the "T". All of the recipes were done in a 100% formula by weight before being turned into a measured recipe. That's why LeRuth's quality always tasted the same. Some people couldn't keep up with the demanding riggers that my dad had. He could tell if an employee was going to make it or not in one day of trying them out in a position for the restaurant. That's how the restaurant became 1 of 9 Five Star restaurants in the nation at the time. I would dare say that some of LeRuth's employees have become multi millionaires after leaving the restaurant and moving on.
Posted on 9/6/25 at 10:11 pm to Kafka
LeRuth's closed the last day in April of 1991.
Posted on 9/6/25 at 10:25 pm to lfleruth
quote:Awesome to hear from you. Thanks
lfleruth
Posted on 9/6/25 at 10:43 pm to NOLATiger71
My father did 2 cookbooks. LeRuth's Front Door Back Door and LeRuth's 20th Anniversary cookbooks. The Front Door Back Door is available at leruthsgourmetfoods.com. I am currently working on the 20th Anniversary cookbook, there are some typos that need correcting.
Also, the LeRuth's vanilla's are available on the website. My father sold the Leruth's Vanilla Bean Marinade and the Melepone recipes to SnoWizard, although my father, I know kept the best formulas for himself. But SnoWizard can no longer make the original Vanilla Bean Marinade recipe due to the fact that one of the ingredients is not made any longer. At least that's my understanding, because the owner of SnoWizard asked me for the formula. But my father being as cunning and clever as he was, obtained that formula and now grandson Jacques Leruth is producing it under the name, Leruth's Vanilla with vanilla beans. I did all the vanilla for Outback Steakhouse for 20 years until the new owners wanted a cheaper product. Some of the better products being made with the vanilla's that my son Jacques is producing under my tutelage in the beginning are Dong Phuong king cakes, Aunt Sally's Pralines, New Orleans Creole Creamery, Nola Cookies and the list goes on. There is not another vanilla on the planet the performs like the vanillas produced by Jacques Leruth.
Also, the LeRuth's vanilla's are available on the website. My father sold the Leruth's Vanilla Bean Marinade and the Melepone recipes to SnoWizard, although my father, I know kept the best formulas for himself. But SnoWizard can no longer make the original Vanilla Bean Marinade recipe due to the fact that one of the ingredients is not made any longer. At least that's my understanding, because the owner of SnoWizard asked me for the formula. But my father being as cunning and clever as he was, obtained that formula and now grandson Jacques Leruth is producing it under the name, Leruth's Vanilla with vanilla beans. I did all the vanilla for Outback Steakhouse for 20 years until the new owners wanted a cheaper product. Some of the better products being made with the vanilla's that my son Jacques is producing under my tutelage in the beginning are Dong Phuong king cakes, Aunt Sally's Pralines, New Orleans Creole Creamery, Nola Cookies and the list goes on. There is not another vanilla on the planet the performs like the vanillas produced by Jacques Leruth.
Posted on 9/6/25 at 11:35 pm to lfleruth
quote:
By far, my father is the best chef to ever come out of New Orleans
Meh..
Posted on 9/7/25 at 9:32 am to lfleruth
quote:
The one recipe that I will not divulge is the LeRuth's Oyster & Artichoke Soup. And by the way, that recipe has no cream, milk or dairy products at all.
No butter?
Posted on 9/11/25 at 12:27 pm to lfleruth
Hello Larry! I am a MASSIVE fan of both you and your father's work. I research and collect every recipe of his that I can find across online and in old cookbooks. I have spent years cooking recipes of his that I could find and have enjoyed every one of them.
One of the things I came across is a newsletter from your father' restaurant that came out in 1969
In the newsletter it lists a series of dishes on offer and a short description of them. One of the dishes it mentions is
[/img] I would absolutely love to try this recipe if you have it.
One of the things I came across is a newsletter from your father' restaurant that came out in 1969
In the newsletter it lists a series of dishes on offer and a short description of them. One of the dishes it mentions is
[/img] I would absolutely love to try this recipe if you have it. This post was edited on 9/11/25 at 12:38 pm
Posted on 9/11/25 at 12:32 pm to Stadium Rat
someone local is selling a copy of "front door, back door" on marketplace if anyone is looking for one
Posted on 9/12/25 at 4:57 pm to lfleruth
I worked there for about a year as a wide-eyed high school sophomore hired by LT. Mr LeRuth was demanding and the lessons I learned there are still with me. Only restaurant that I remember where foot pillows were offered to the female patrons. Man what I would give for some Crabmeat St Francis. Also remember Mr LeRuth teaching the newer staff how to smile in the mirror. The smell in my clothes when I went home was glorious.
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