(WVUE) - In this edition of FFF we focus on a tight end turning heads at Saints camp, an expansion soccer team in Los Angeles is fighting for the playoffs, and dinner at Antoine's never disappoints.
Each training camp there's always one or two surprises that really no one could predict. The emergence of tight end Dan Arnold is a prime example. He's made a ton of big-time catches so far in camp, and has many fans going who's No. 85?
Arnold originally suited up for the Black and Gold at wide receiver, but tight ends coach Dan Campbell envisioned better contributions at his position spot.
"That was something that came into me at the beginning of OTA's. Dan approached me and said you might have the frame and ability to do this. After taking a couple of weeks to think about it, he said if you want to make this team this is something you want to do. This is your shot for you. I said I'll do whatever takes to get on this team. I'm going to trust you as coaches, to do what's best for me. I'll take that, and here I am," said Dan Arnold.
Last year the Saints kept three tight ends on the active roster. Right now Ben Watson, and Josh Hill are at 1 and 2. Arnold and rookie Deon Yelder are fighting for the 3rd spot.
Los Angeles FC is in their inaugural season of Major League Soccer. Expansion teams are supposed to struggle, but not LAFC. They sit second in the Western Conference, and play to sellout crowds routinely.
I know football season is here, but this LAFC story is something to watch this fall. The Rams and LAFC could both be making postseason runs in October and November.
Antoine's was founded way back in 1840. 1840?!?! That's just crazy to think, and it's stayed in the same family. Antoine's created the Oysters Rockefeller. The recipe remains a closely-guarded Antoine's secret.
The place is also massive. They have three rooms dedicated to Carnival krewes: Rex, Proteus, and 12th Night Revelers. I ate in the Mystery Room on my last visit. During Prohibition, this is where you could get a libation in secrecy.
The food was fantastic. I went with the Huîtres à la Foch as an appetizer. Fried Louisiana gulf oysters on toast buttered with paté, topped with a Colbert sauce. It was exceptional.
Main course, Pompano Pontchartrain. Grilled filet of pompano with lump crabmeat sautéed in butter.
For dessert, of course, the Baked Alaska.
It was EPIC as you can see.
I know there's a ton of choices in our city, but Antoine's is a must-visit. The food, the atmosphere, and the history make this spot so special.