42
MY
ROUSES
EVERYDAY
MAY | JUNE 2014
the
Chef
issue
Meet the Chef —
susan spicer
restAUrAnt:
Bayona and Mondo, New Orleans, LA
I wAs A nAVY BrAt
and one of seven children. We were all late bloomers and
only two of us are in the food business, although we’re all great eaters because my
mom was such a good cook.
I eAt FrenCH FrIes wItH MAYonnAIse
because that’s the way they eat
them in Holland, where we lived for three years. And my mother is Danish (she grew
up in South America) and that really influenced what we ate at home (which meant
that we never knew what we were getting – Indonesian food one night, Danish pork
roast the next, then maybe meatloaf – or waffles, for no particular reason!).
MY DAD DIDn’t wAnt Me to BeCoMe A CHeF
because, as he put it, it’s
“a mindless blue collar job.” So I became a waitress, and I worked in a record store.
I was also a typesetter. What he really wanted me to do was finish college and
become a geologist or engineer or something like that – he had very high standards
for all his kids – boys and girls alike. He really worried about me and the hard life
of a chef that I finally chose. But when I finally started making a good salary, he
relaxed and started bragging about me (mostly to the waitresses at Shoney’s where
we would have lunch every Sunday!).
IwAs FIreDFroMMY FIrstKItCHenJoB
at a lunch spot downtown. The
only job I’ve ever been fired from. I mustered as much dignity as I could and said,
“I think you’re making a mistake.”
I’M proUD to Be A CHeF
and I like working with creative, fun cooks and
waiters. As a chef, you get immediate gratification. You see the plates that come
back into the kitchen from the dining room and you know if you’re doing a good
or bad job. I love how it challenges me in every way and I love the social aspect,
too. How customers become regulars, then friends, then family. It happens so much
in New Orleans.
MY MenUs HAVe CHAnGeD oVer tHe YeArs.
It used to be that a plate
would have meat and sauce and the same accompaniments. Now every dish is quite
unique with more texture and flavor. I really rely on my chefs and sous chefs to bring
new ideas so that the menu and the restaurant continue to evolve, rather than just
recycling my ideas over and over again. They do a great job and it’s gratifying to see
them develop and take ownership of a dish. I still like to edit sometimes, but I try
to be open-minded, too. It
helps me stretch and grow, as well.
I MAKe MY HUsBAnD A sAlAD to tAKe
toworKeVerYDAY.
I consider it a personal
challenge to come up with something different
so I’m always keeping my eye out for new items
– condiments, pickles, nuts, chutneys, cold cuts,
cheeses, etc., and there are so many choices on
the Rouses shelves these days, especially on the
“ethnic” aisle. I found some great locally pickled
baby corn the other day that is awesome!
“A restaurant, like a grocery store, is more
than just a place to buy eat, or buy food. It
contributes to the culture of the city and the food
scene. Running into people you know, swapping
recipes — even with people you don’t know. If
someone sees something unfamiliar in your
basket, they don’t hesitate to ask what you’re
planning to do with it. I love that!”
Chef susan spicer’s
Creole tomato Bloody Mary
Creole tomatoes are grown in the fertile fields of the
southeastern part of Louisiana, in particular St. Bernard
and Plaquemine parishes. The unique river soils and
warm climate of these parishes produce Creoles with an
exceptional tomato flavor.
.
WHAT YOU WILL NEED
1
cup vodka
4½ cups chilled tomato juice*
4
tablespoons lemon juice
⅓
cup Worcestershire sauce
4-6 dashes Tabasco hot sauce
Celery salt and black pepper
2
tablespoons horseradish
Wedge of Creole Tomato, and spicy beans for garnish
HOW TO PREP
Combine all ingredients in a small pitcher, pour into two large
glasses filled with ice and garnish.
*To make your own juice using Creole tomatoes, wash and core
5 pounds of Creole tomatoes, then place them in a stainless steel
pot of boiling water with half a red onion and 1 stalk of celery.
Cover and cook over medium heat for 30 minutes. Pass the boiled
tomatoes through a food mill and discard the solids. Measure
tomato juice then pour it into a smaller stainless steel pot and add
1 teaspoon sugar for every 4 cups of tomato juice. Add pepper to
taste. Stir as you bring to boil then reduce heat and let simmer for
5 minutes. Cool before serving.
reCIpe,
try me!
photo by
Cheryl Gerber
