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Al Dente: Southern Foodways Alliance Syposium Was A Smash Hit
Monday, November 9th, 2009… Bayona in New Orleans, Momofuku’s David Chang pictured plating a lunch and Oxford’s hometown hero John Currence, winner of this year’s James Beard Foundation Award for Best Chef in the Southeast were featured, just to name a few). …
Becoming a Chef….
Monday, November 9th, 2009Here a video of Susan Spicer about becoming a Chef…
Best Of New Orleans Blog » Blog Archive » The Bistro at Masion de …
Monday, November 9th, 2009Its original chef was Susan Spicer, who went on to open Bayona. Her replacement was John Neal, along with his sous chef Anne Kearney. They left together when Neal decided to open his own restaurant, Peristyle, which Kearney later took …
Grilled Shrimp With Coriander Sauce and Black Bean Cakes Recipe
Thursday, November 5th, 2009Courtesy of Chef Susan Spicer of Bayona, featured in The Louisiana New Garde television series. The extended preparation time is to allow the beans to soak. Check out the Grilled Shrimp With Coriander Sauce and Black Bean Cakes Recipe …
optimism and white paint: Foodie Friday: Susan Spicer and a …
Thursday, November 5th, 2009New Orleans is a city known for wonderful food, and some of the best comes from the kitchen of chef Susan Spicer. Her flagship restaurant is the beautiful Bayona (here), located on Dauphine Street in the heart of Vieux Carre’ (aka, …
Southern Foodways Alliance Syposium Was A Smash Hit
Thursday, November 5th, 2009… (Susan Spicer from Bayona in New Orleans, Momofuku’s David Chang pictured plating a lunch and Oxford’s hometown hero John Currence, winner of this year’s James Beard Foundation Award for Best Chef in the Southeast were featured, …
Moose Munchies : Debbie Moose blogs on life, food and the South
Thursday, November 5th, 2009We ate pork in the form of New Orleans hot sausage from Susan Spicer, chef of Bayona in New Orleans. And in catfish fritters with andouille from Duane Nutter, chef of One Flew South in Atlanta. The only thing missing was bacon-flavored …
Pork, it's what's for dinner (lunch, breakfast…)
Wednesday, November 4th, 2009We ate pork in the form of New Orleans hot sausage from Susan Spicer, chef of Bayona in New Orleans. And in catfish fritters with andouille from Duane Nutter, chef of One Flew South in Atlanta. The only thing missing was bacon-flavored …
Lusher Silent Auction: Item 040 Bayona – Lunch for 2
Sunday, November 1st, 2009“New World” is the label Louisiana native Susan Spicer applies to her cooking style, which results in such signature dishes as the goat cheese crouton with mushrooms in Madeira cream, and crispy, fried smoked quail served on a salad with bourbon-molasses vinaigrette. … Don’t skip pastry chef Megan Roen-Forman’s sweets, such as a Marsala-soaked fig tiramisu with winter fruit compote. Posted by lushersilentauction at 8:32 PM · Newer Post Older Post Home …
Fancy and Folly: How the Good Times Rolled Pt. 1
Thursday, October 29th, 2009Other great eats included John Besh’s miraculous August (which I state, here and for posterity, gives Gary Danko a run for his money), steak with hollandaise at neighborhood favorite Clancy’s, blackened redfish at Susan Spicer’s Bayona, … Lucky for us, our instructor was Frank Brigsten, a fifth-generation NOLA chef and owner of Brigsten’s restaurant. Frank constructed shrimp fritters, roumelade sauce, baked oysters, pork in apple cider, and pecan pie while we watched in …
