Chef Susan Spicer
Owner, Executive Chef, Bayona, New Orleans LA

Brad presents question #1 from Steve: what dishes is most appealing to your customers?

Susanspicer: Grilled shrimp with black bean cake and coriander sauce, Grilled duck breast with pepper jelly glaze, Goat cheese crouton with mushrooms and madeira cream, and Hoisin tuna with sesame guacamole.

Brad presents the speakers with question #6 from Maryanne: Hello Ms. Spicer!

Susanspicer: Hi, Maryanne. Susan is good enough.

Steve: what kind of new dishes do you have at Bayona?

Brad presents the speakers with question #5 from Steve: do you like to use creole vegetables?

Susanspicer: I like okra, pickled mirlitons. I like to use traditional, local vegetables in non-traditional ways.

Steve: do you use any organically grown vegetables?

Steve: do you prepare any healthy diet dishes?

Brad: Please post your question

Brad presents the speakers with question #10 from Maryanne: Im honored to chat with you. Im a fan!

Susanspicer: It's a pleasure for me, too.

Steve: Do you offer vegetarian dishes?

Brad presents the speakers with question #9 from Steve: How often do you change your menu?

Susanspicer: I only change it about twice a year, according to when the shellfish change. We change in the late Spring and early Fall. We do so many specials on a daily basis that our customers keep coming back.

Brad presents the speakers with question #12 from Maryanne: Do you use TABASCO sauces in any of your recipes?

Susanspicer: Of course we do! We use it in pasta sauces, and our homemade mayonnaise. We put it in our Caesar dressing, and to finish many dishes. It not only adds heat, but the right amount of spice. Everyday we feed the employees lunch and dinner and pass it around for those meals.

Brad presents question #13 from Maryanne: Have you ever cooked in Paris? What restaurant(s)? was it as an apprentice or as a Chef?

Susanspicer: In 1982 I was an apprentice at the Hotel Sofitel. I worked under a wonderful chef Romond Durand. I've cooked in London and Bangkok as a guest chef, but not in Paris yet. I would love too.

Brad: Please ask Susan a question..

Brad: Just click on the question mark red icon

Brad presents the speakers with question #14 from Maryanne: So Bayona employees must all be gourmands!

Susanspicer: Yes, we all love to eat, that's for sure! A lot of the employees that work with have been here for quite a while, both in the dining room and in the kitchen. We gave a special dinner for those who have been here for 5 years or more. It's hard to stay in shape when there's always such good food around!

Brad presents question #15 from Maryanne: What spices go into your sweetbreads?

Susanspicer: Actually the sweetbreads don't get any kind of exotic spices at all. I was trained classically and like them simple the way they are.

Brad presents question #16 from Maryanne: Do you ever let any celebrity chefs sit-in?

Susanspicer: Chef Roland from Paris, Will Greenwood from Wash. D.C., Joyce Goldstein from Square One in San Fran.

Brad: Just type /ask and then your question to ask a question...

Brad presents the speakers with question #17 from Thebeard: What sausage would make a good substitute for andouille? it is hard to find in FL.

Susanspicer: Well, the main thing about andouille, its smoked, garlicky and spicy. Look for those things in a replacement. You may be able to find fresh sausage that has spice and garlic and cold-smoke it yourself. Add a little white wine and water to poach them. When we poach them onions, celery, carrot, bay leaf and thyme.

Thebeard: Do u think kielbasa with garlic and liquid smoke added to the recipe say a gumbo or jambalaya would suffice.

Chip enters.

Brad presents the speakers with question #19 from Anne: Okay.....think I got it. Hello, Susan!

Susanspicer: Hello, Anne. Welcome. Have you ever been to Bayona?

Brad presents question #23 from Anne: Not yet, but I look forward next trip to NO! I manage Food Service for fraternity house and would like to know where to find recipes other than in Food For Fifty. Burned out on that one! Batch recipes. Help! Am I chatting yet?

Susanspicer: I really don't. I make mine up and multiply. I read a lot of cookbooks, but use them as reference books. There's a catalog called Books For Cooks which would be a good source.

Chip leaves, heading for TABASCO's auditorium.

Brad presents the speakers with question #20 from Thebeard: Do u think kielbasa with garlic and liquid smoke added to the recipe say a gumbo or jambalaya would suffice.

Susanspicer: Hmmm. I'm not a proponent of liquid smoke. You may be better off using a ham. You can also mail order sausage and tasso from a lot of place locally. With tasso, a little bit goes along way.

Brad presents the speakers with question #21 from Diverbear: any sources of good & spicy low-fat chili recipes?

Susanspicer: I don't think chili has to be high in fat. You can use smoked onion or smoked tomato instead of meat. Chili shouldn't be real high in fat anyway, unless you use a fatty meat.

Brad presents question #27 from Diverbear: where can you find smoked onion or smoked tomato?

Susanspicer: You have to smoke them yourself!

Anne: Is corn traditionally in jambalaya or does the vendor add it for color?

Brad presents the speakers with question #26 from Anne: Is corn traditionally in jambalaya or does the vendor add it for color?

Susanspicer: No, it's not traditionally in jambalaya.

Brad presents the speakers with question #25 from Maryanne: What is your favorite restaurant- other than your own?

Susanspicer: In New Orleans?

Brad: yes

Susanspicer: Brigtsons or Mona's, who does middle eastern cuisine.

Brad: We are about ready to wrap it up

Susanspicer: When can I see that Habanero sauce?

Brad: TABASCO will send you some tomorrow!

Brad presents the speakers with question #29 from Thebeard: Thanks it has been great...hope to eat your cooking sometime....HAVE A FINE ONE!!! SO SAYS THE BEARD!!!

Brad presents question #30 from Anne: Thank you. Enjoyed it.

Brad presents question #28 from Diverbear: Ill be visiting in western Canada next month...Calgary to Vancouver any restaurants that you could recommend to satisfy a native New Orleanians taste buds?

Brad: Diverbear - Susan just left.

Brad:Thanks for coming - were moving out to the lobby to chat

Brad: just type /go lobby