Culinary Q&A with Susan Spicer of Bayona Restaurant in New Orleans
Well, it would either be the Bayona Smoked Duck, Cashew Butter and Pepper Jelly Sandwich or an Oyster Po’Boy, with butter, hot sauce and lemon.
2. Would you rather have Dover Sole at the Ritz or a Raw Oyster at the Marina?
That’s a tough one… Probably the Oysters at the Marina, cause I know that’s what my husband would prefer!
3. What are 5 things always in your refrigerator? Your pantry?
Fridge – Cheese (several kinds), lemons, bacon, milk (for coffee), eggs
Pantry – Red beans (my husband and kids love them), mayonnaise, stoneground grits, sweet soy (ketjap manis), hot sauce
4. Do your non-chef friends ever cook for you? If so, do they tell you they are nervous or intimidated?
I don’t really have any non-chef friends. Maybe front of the house folks – they don’t get that nervous and they love to entertain.
5. Do you have a favorite Southern dish that is always better “old school” rather than updated or “improved?”
Haven’t had any deconstructed gumbo recently, but I can’t imagine anything better than an “old school” bowl of seafood gumbo with okra!
6. What music or band do you usually listen to while cooking?
I’m an old-timey country music lover, but for energetic cooking I might listen to the Toy Dolls or some rockabilly.
Susan Spicer has been cooking professionally since 1979, mostly in New Orleans, with a stint in Paris in 1982, and numerous guest chef appearances around the world. She has been chef of Savoir Faire and the Bistro at Maison deVille. In June of 2000, she opened Wildflour Breads, a wholesale artisan bakery, with partner Sandy Whann of Leidenheimer Baking Company. She was a founding partner and chef of Herbsaint Restaurant, with former Bayona sous chef, Donald Link, and for the last 20 years, has been chef and co-owner with Regina Keever of Bayona, in the French Quarter.