In the suit, reported by the New Orleans Times-Picayune, Spicer cites the ecological and economic impact of the oil slick as causing detriment to her business.

Spicer, a long-time Chefs Collaborative member and recent host of a crawfish boil for our staff and board’s April visit to New Orleans, is known for her commitment to sustainable seafood and is a featured chef on our Green Chefs, Blue Ocean training program.

She was recently profiled in the Wall Street Journal, speaking of her consultation on the HBO series Treme,  New Orleans’ recovery post-Katrina and her thoughts on the oil spill’s impact to the city’s culture and economy.