Gastronome

VOL1 2019

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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A Spicer New Orleans BY TONY RITTER, Vice Chargé de Presse ON JUNE 27, the New Orleans Mondiale was treated to a delight- ful dinner at Bayona restaurant. Housed in a charming cottage in the French Quarter, Bayona is widely regarded as one of the city's finest restaurants. Co-Owner/Executive Chef Susan Spicer and Officier Harold Bartholomew combined their extensive talents to create a gastronomic experience that attendees would long remember. Chef Spicer began her culinary career in New Orleans, at Louis XVI Restaurant. From there, she went to Paris, where she trained under Chef Roland Durand at the Hotel Sofitel. After subsequent travels and culinary stints, she returned to New Orleans to open her first restau- rant, Bistro at Maison de Ville. This was followed by Bayona, which she opened with Co-Owner Regina Keever in 1990. The much-lauded chef received a James Beard Foundation "Best Chef" award in 1993 and was inducted into the foundation's Who's Who of Food & Beverage in America in 2010. Members were generous in sharing outstanding wines from their personal cellars to form striking complements to Chef Spicer's delight- ful preparations. In the Mondiale tradition, camaraderie, fine dining, and good wine were enjoyed, songs were sung, and glasses of wine were raised in celebration. G NEW ORLEANS Dame Gaye Frederic, Maître Hôtelier Florian Morel, and Evelyn Morel. Dame Eileen Devall and Chevalier Joey Devall. Chevalier Gregory Pierce, Dame Gillian Pierce, and Maître Restaurateur Jimmy Ray. Chevalier Ray Steib, Owner/Executive Chef Susan Spicer, Dame Sheryl Thompson, and Vice Conseiller Culinaire National Hon. Mary Bartholomew. Chevalier Don Fearn, Linda Forman, Dame Melanie Talia, Dame Maureen Stein, and Dame Eileen Devall. MONDIALE 120 :: C H A I N E U S . O R G :: 2 0 1 9 v 1

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