The Fourth B in Boudin, Bourbon and Beer is Blood
On the eve of the Emeril Lagasse Foundation's Boudin, Bourbon and Blood, chefs talk about cooking with its signature ingredient.
The Emeril Lagasse Foundation’s Boudin, Bourbon and Beer pays off in a way that a lot of sample-oriented food events don’t. Similar events often present wax paper boats of mass produced food that is pleasant but uninspiring. At Boudin, Bourbon and Beer, the chefs show a genuine sense of adventure and play, and their staffs and helpers—often culinary students—seem to be having a good time. The resulting vibe is fun and the food is often satisfying. When it isn't, at least it misses in interesting ways.
Boudin, Bourbon and Beer returns to Champions Square on Friday night with live music by Black Joe Lewis and the Honeybears, Anderson East, Banditos, and Lost Bayou Ramblers.
Last year, I asked some chefs about cooking with boudin before the night started, and while there, I videotaped others answering some of the same questions. For Nathanial Zimet, preparation for his dish started weeks in advance at Boucherie. A number of dishes last year involved blood—far more than in years past—and Nick Martin of Primitivo talked about why.
Tickets to this year’s Boudin, Bourbon and Beer are on sale now.
