This week’s program is part 2 of a 3 part series, celebrating 4 years of “New Orleans All the Way Live.”  Today, we meet up with some of the chefs, cooks and other culinary caretakers.

CLICK HERE to listen to this week's episode!

Tee Eva talks about fried grits, chef Susan Spicer explains how travel has influenced her cooking at Bayona, and Benjamin Wicks of Mahoney’s Po-Boy Shop describes the Peacemaker Po-Boy. 

The music is fitting as well with “Red Beans” by Snooks Eaglin, “All My Eggs in One Basket” by the Pfister Sisters and “Butter Sauce” by Groovesect, so sit back enjoy a 4-year culinary retrospective.

George Ingmire interviews Susan Spicer.
Photo by RHRPhoto.com