5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Laissez les bons temps rouler! Eatocracy is in New Orleans this week getting ready for the second edition of our Secret Supper. We'll be sharing the people, purveyors and places that make this such a significant food town, and hope you'll join in with your questions, memories, restaurant suggestions and general bonhomie.

(Editors' Note: We originally ran this piece on August 29, 2010 - the five-year anniversary of Hurricane Katrina. Given our current locale, we deemed it worth revisiting.)

To pay our own culinary tribute to the New Orleans spirit, we rounded up a celebrated group of people from all walks of the Louisiana living tradition to share their own stories on why the region's food culture should not - and will never be - washed away.

Five Reasons to Eat in Louisiana

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Previously:

Chef Besh: Eat U.S. seafood - save a way of life
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Previously:

John Besh and other top chefs talks Gulf Coast seafood safety
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Previously: Five years after Katrina, New Orleans' charm calls again and 5 reasons to eat in Louisiana and we eat and chat with Chef John Besh

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Previously: Five years after Katrina, New Orleans' charm calls again and Restaurants leading NOLA resurgence

Editor's note: Were government promises to rebuild New Orleans kept? CNN's Anderson Cooper returns to the Gulf Coast to see what has changed since Hurricane Katrina. Don't miss "In Katrina's Wake," an "AC360°" special at 10 p.m. ET Thursday on CNN.

Previously: Five years after Katrina, New Orleans' charm calls again

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New Orleans, Louisiana (CNN) - I'm standing in a land of culinary legends with steaming bowls of turtle soup, plates of deliciously seasoned Louisiana blue crabs, Creole cochon de lait, and too many delectable desserts to imagine swirling past on the raised trays of waiters.

The smell of some of the world's finest cooking fills the air, along with the steady hum of expertise as each piece of beef is seared, each shrimp broiled, each crusty baguette done to perfection.

This is the kitchen at the New Orleans landmark, Commander's Palace, where Paul Prudhomme, Emeril Lagasse and so many others have sharpened their knives and palates. And in the cherished seat of executive chef these days, Tory McPhail knows he is not merely presiding over a history of gastronomic excellence, but also building up a cornerstone of this city's comeback from Katrina.

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