Boudin, Bourbon and Beer. What more could one need in life?
The Emeril Lagasse Foundation has hosted this event for a few years now. I have had the opportunity to attend in 2013 and this year in 2014.
Put together 50 New Orleans chefs, Abita beer, Buffalo Trace bourbon, amazing music and 500 of your closest friends, you know it is going to be a good time.
Food
Boudin Eggrool with Nuoc Cham by David Slater of Emeril's New Orleans.
Grilled Boudin on these awesome charcoal grills they shipped in from Singapore.
'Cowboy Cavier' from Liberty's Kitchen.
Candied Pork Belly Boudin Truffles, Tory McPhail of Commander's Palace.
Head Cheese with satsuma over rice from Michael Stoltzfus of Coquette.
Smoked chicken boudin balls from Alex Harrell of Sylvain.
'Chicken and Biscuits' from Phillip Lopez of Square Root. Country fried chicken, pickled satsumas, smoked biscuits foam and fried chicken cotton candy.
Cracklins and chicken liver mousse from Isaac Toups of Toups' Meatery
Boudin Noir from Michael Gulotta of Mopho.
Meat on a stick... I don't remember what...
Memphis Sushi from Carey Bringle of Peg Leg Porker
Quail leg with collards.
Celebrities
Emeril Lagasse
Aarron Sanchez
Isaac Toups
Don Link
Music
Pine Leaf Boys
The Lone Bellow
Grace Potter
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