The Emeril Lagasse Foundation presents its 9th annual Boudin, Bourbon & Beer at Champion Square, adjacent to the Mercedes-Benz Superdome. This one-night event will feature a specially curated menu by a mixture of 70 chefs, both locally and nationally based. Co-chairs for this year’s festival will include Donald Link, Stephen Stryjewski and Aaron Sanchez.
Food and Drink
For four and a half hours, enjoy handcrafted, savory, small bites, Buffalo Trace Rum cocktails, Jim Clemdenen Au Bon Climat wine and a variety of Abita Beers.
Chefs joining Emeril and the co-chairs in 2019 include Gabriel Beard, Philip Buccieri, Ryan Cantwell, Frank Brigtsen, Nina Compton, Justin Devillier, Michael Gulotta, Alex Harrell, Tory McPhail, Akhtar Nawab, Idssv Toups, Alison Vega-Knowll, and many many more. For a full list of chefs and their restaurants, visit here.
Music and Entertainment
In addition to the culinary spread, Boudin, Bourbon and Beer will also include live musical performances, cigar selections and lounge, a merchandise tent, and a silent auction.
The 2019 music lineup includes Trombone Shorty & Orleans Avenue, Grace Potter, Fruition and Motel Radio.
Tickets for this culinary showcase and fundraiser are $135 and includes unlimited food, drinks, cigars, and access to the silent auction. Proceeds will benefit the Emeril Lagasse Foundation, which specializes in culinary education and nutrition on both the local and national level. The event is 21+.
What is Boudin?
Pronounced boo-dan, this tasty delicacy originated in western Europe and was honed to perfection in southern Louisiana. In the versions that originated in Louisiana's Cajun Country, boudin is a sausage-like meat dish in which a pork rice dressing is stuffed into pork casings, along with pork meat and herbs. There are many ways it can be prepared and the chefs use all their creative energy to come up with some crowd-pleasing dishes.
Boudin can be mild or spicy, and is frequently stuffed with alligator, crawfish or shrimp meat. It is typically simmered or braised (cooked slowly in fat) to perfection, ready to be served and savored. This is your ultimate oppurtunity to taste it in various forms.
See Chef Stephen Stryjewski's guide to making boudin balls below.
About the Emeril Lagasse Foundation
The festival is a benefit for the Emeril Lagasse Foundation, which supports nonprofit organizations that provide educational programs, life skills development, culinary training and cultural enrichment in the communities where Emeril's restaurants operate. After more than 30 years of cooking up the highest of haute cuisine, Chef Emeril Lagasse is a household name. He owns and operates more than a dozen restaurants in New Orleans, Las Vegas, Orlando, Charlotte and Bethlehem, Penn. Including the world-famous Emeril’s in New Orleans that started it all.
Friend of Emeril and Co-Chair, Chef Donald Link, is the owner of the popular New Orleans restaurants Cochon, Peche, Herbsaint, Butcher, Gianna and Calcasieu.
For more information about the Emeril Lagasse Foundation or to donate, visit www.emeril.org/. For more information on the festival, see here.