Since beginning her cooking career as an apprentice to Chef Daniel Bonnot at the Louis XVI Restaurant in 1979, Susan Spicer has emerged as one of New Orleans’ most renowned chefs. With Regina Keever, Susan opened Bayona in 1990, where she serves as executive chef and has created such favorites as Cream of Garlic Soup, Crispy Smoked Quail Salad with Bourbon Molasses Vinaigrette, Asparagus Flan with Smoked Salmon Potato Salad, Grilled Shrimp in Coriander Sauce with Black Bean Cakes, Sweetbreads...