At the Emeril Lagasse Foundation's Boudin, Bourbon & Beer (www.boudinbourbonandbeer.com) fundraiser, chef Chris Wilson will offer the traditional boudin he made at Emeril's flagship restaurant.
"For me, boudin is a sausage made with pork, pork liver and rice," Wilson says. "The one we make at Emeril's is onions, bell pepper and celery cooked down with pork butt and liver, a little bit of bacon and a little bit of rice with hot sauce and Worcestershire."
As culinary director for all of Emeril's restaurants, Wilson is in charge of two aspects of the Emeril Lagasse Foundation's upcoming fundraisers, the lavish wine dinner at Carnivale du Vin (Nov. 8) and organizing the offerings from 50 participating chefs at Boudin, Bourbon & Beer (BBB).
Held at Champions Square Nov. 7, BBB features food, bourbon cocktails from Buffalo Trace distillery, a large selection of beers from Abita Brewing Co. (see "Beer Buzz," page 43) and music by Grace Potter and the Nocturnals and others.
BBB co-chairs Emeril Lagasse and Donald Link (www.donaldlink.com) are joined by an array of local chefs plus celebrity chef Hugh Acheson (www.hughacheson.com), Frank Stitt of Birmingham's Highlands Bar and Grill (www.highlandsbarandgrill.com) and others. The array of sausages goes from traditional boudin to exotic interpretations and other items. Rustic items include hog cracklings and chicken liver mousse from Toups' Meatery (845 N. Carrollton Ave., 504-252-4999; www.toupsmeatery.com), crawfish and alligator boudin from Emeril's NOLA (534 St. Louis St., 504-522-6652; www.emerilsrestaurants.com/nola-restaurant) and stuffed boudin balls with cane pepper jelly from Emeril's Delmonico (1300 St. Charles Ave., 504-525-4937; www.emerilsrestaurants.com/emerils-delmonico).
John Folse and Rick Tramonto's Restaurant R'evolution (777 Bienville St., 504-553-2277; www.revolutionnola.com) will serve boudin tamales with red bean chow chow. Chef Jim Richard of Stinky's Fish Camp (www.stinkysfishcamp.com) in Santa Rosa Beach, Florida, will serve lamb and white bean boudin with pickled mirliton. Other boudin interpretations feature seafood and Asian accents.
Louisville, Kentucky, chef and BBB veteran Ed Lee (www.chefedwardlee.com) will serve seafood sausage with lime-chile fish sauce. Frank Brigtsen of Brigtsen's (723 Dante St., 504-861-7610; www.brigtsens.com) is preparing duck boudin egg rolls and Susan Spicer of Bayona (430 Dapuhine St., 504-525-4455; www.bayona.com) will serve Thai seafood boudin is dressed with green papaya slaw. The Hyatt Regency New Orleans' (601 Loyola Ave., 504-561-1234; www.neworleans.hyatt.com) Eric Damidot's vegan boudin incorporates Daiya cheddar cheese, corn, carrot, beans and brown rice.
The music lineup includes Grace Potter and the Nocturnals, The Lone Bellow, Pine Leaf Boys, Sweet Crude and the Saint Claude Serenaders. General admission tickets are $111.65 (including fees).
Carnivale du Vin includes a dinner and auction. Guest chefs Michelle Bernstein (www.chefmichellebernstein.com), Roy Choi (www.kogibbq.com), Jimmy Bannos Sr. and Jimmy Bannos Jr. (www.thepurplepigchicago.com) prepare hors d'oeuvres at the reception and Emeril's team prepares the meal. Tickets start at $1,000.
The two events raised $2.25 million last year. The Emeril Lagasse Foundation (www.emerils.org) was created in 2002 and has distributed $5.5 million to charities and nonprofits including Cafe Reconcile, Edible Schoolyard New Orleans, Liberty's Kitchen, New Orleans Center for Creative Arts (NOCCA) and St. Michael Special School.