Photo courtesy of Emeril Lagasse Foundation / @emerilorg

Boudin, Bourbon & Beer brings back a beautiful bounty

Boudin, Bourbon & Beer returns to Champions Square this Friday evening, November 8. From 6-10:30 p.m, enjoy boudin-inspired dishes from over 70 of the nation’s best chefs. Baby, that’s a lot of boudin.

Now I know you have to pay your “there’s-no-way-I-used-this-much-water-water-bill” but don’t let that $150 ticket price scare you. Tickets include entry and everyone’s favorite four words: all you can eat. Plus, it gets you access to the open bar, and live music from Trombone Shorty & Orleans Avenue, Grace Potter, Fruition, and Motel Radio. Best part? All benefits proceed the Emeril Lagasse Foundation. Since its in inception in 2002, the foundation has granted over $10 million to children’s charities to support culinary, nutrition and arts programs. 

Now let’s talk about this menu. The rockstars of the culinary world will be there. Nina Compton, Nathan Richard, Aaron Sanchez, Isaac Toups, Frank Brigsten and, hello — Emeril — to name very few. The list doesn’t quit and neither will you, since it’s all you can eat! Although I’d turn down absolutely nothing on this menu, there were a few dishes that made me skip a breath and required a re-read. 

Alison Vega-Knoll, Station 6: Pork Belly Buttermilk Drop Bread Pudding with Butterscotch and Chantilly. (Come again?)

Nathan Richard, DTB: Big Shot Cola Float with Bourbon-Bacon Ice Cream and Pork Cracklin’ Streusel. (Cue more cardio)

Jimmy Bannos, Heaven in Seven: Beef and Pork Boudin Ball (wait for it) with Pork Neck Bone Gravy and Parmesan Grits. 

Michael Gulotta, Maypop and Mopho: Boudin Chimichanga with spicy mustard. (Marry me.)

Scott Maki, Palace Café: Coconut Shrimp Boudin with Banana Chimichurri. (Say what?)

Douglas Braselman, Emeril’s: Boudin Rice Krispie Treat, Cajun Pork Liver Mousse, Crunchy Mustard, Puffed Rice. (Ok, now you’re just showing off.)

Thirsty? Libations are provided by Abita, Buffalo Trace, Fiji Water (oh you fancy, huh?) and wines from Jim Clendenen of Au Bon Climat. For the full menu and to purchase tickets, click here.