Emeril Lagasse, Mario Batali and Donald Link headline a collection of 50 chefs from around the nation and city at Boudin and Beer (www.boudin-andbeer.com). Each chef provides his or her own take on the Cajun sausage, and the event features Abita beers, Buffalo Trace bourbons, specialty cocktails, wine and music by Drake White, Red Stick Ramblers and Feufollet.
All chefs make their own boudin for the event, whether it's Cajun-style boudin or French boudin noir or some other version, and then present it in a dish. Among the visiting chefs are John Currence of City Grocery in Oxford, Miss., Mike Lata of Fig in Charleston, S.C., Dan Drohan of Otto in New York, Chris Hastings of Hot & Hot Fish Fish Club in Birmingham, Ala., Josh Laurano of Babbo in New York, Ed Lee of 610 Magnolia in Louisville, Ky., and Mitch and Steven Rosenthal of Town Hall in San Francisco. Local participants include Leah Chase of Dooky Chase, Susan Spicer of Bayona and Mondo, Tory McPhail of Commander's Palace, Scott Boswell of Stella! and Stanley, Frank Brigtsen of Brigtsen's, Alon Shaya of Domenica and many others.
Rouses is providing stations with vegetables and side dishes. Rock star Sammy Hagar will present his Sammy's Beach Bar Rum in a special cocktail.
Boudin and Beer is the hearty and rustic prelude to Lagasse's Carnivale du Vin (www.carnivaleduvin.com), which is highlighted by a $1,000 per plate multicourse dinner and wine auction. Both events benefit the Emeril Lagasse Foundation, which has supported the Edible Schoolyard New Orleans and other outdoor classroom projects, St. Michael Special School, culinary programs at the New Orleans Center for Creative Arts and other programs. Since 2005, the foundation has raised $6 million for children's education programs.
Boudin and Beer takes place Friday, Nov. 2, at the Foundry (333 St. Joseph St., 504-586-1309; www.thefoundryvenue.com). Tickets $85. Carnivale du Vin is Saturday, Nov. 3. Visit the websites or www.emerils.com for more information. —WILL COVIELLO