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Scenes From The Third Annual Boudin, Bourbon, & Beer

Emeril Lagasse and Mario Batali.
Emeril Lagasse and Mario Batali.

[All Photo: Josh Brasted]

The Emeril Lagasse Foundation's third annual Boudin, Bourbon, & Beer, held Friday at The Foundry, happened to be more packed out than ever this year, and still more fun than ever. The event, hosted by Emeril, Mario Batali and Donald Link, brings together 50 chefs, who create their version of boudin and serve it up in a rowdy manner, alongside bourbon, beer, and some great live music. The fundraiser benefits area kids, through educational programs including the Edible Schoolyard, the culinary institute at NOCCA, and The Kingsley House, and has raised over $16 million to date. And while some folks left the event after having their fill of sausage and Grace Potter's slide guitar, tons of industry people headed to the after party at Cochon. It was a late night, to say the least. Here now Eater presents some hangover observations and photos from the Emeril Lagasse Foundation's Boudin, Bourbon and Beer.

· Chef Dan Esses' Jewish boudin (jewdin?) with mustard and pickles tasted exactly like a McDonald's hamburger. Strange? Yes. Wonderful? Incredibly.

· Chefs Aaron Burgau and Bart Bell held a 'pig pickin' party' instead of making boudin, which was awesome, and included one of the largest mounds of fried pork skins Eater has ever seen.

· Rene Louapre and Becker Hall of Hogs for the Cause were holding a who's-sexier-in-a-jumpsuit-competition with Nashville chef Carey Bringle of Peg Leg Porker. There was some unzipping of jumpsuits involved.

· As for the upcoming Hogs For the Cause, Louapre says there are already over 80 teams signed up for the event, set for Spring 2014 in City Park. Hall says they're seriously considering an on-site 'jacuzz'.

· Brothers Michael and Jeff Gulotta were on hand with an epic preview of what's in store at MOPHO in Mid City with a crispy duck boudin banh beo, and a creamy Old Fashioned bubble tea. Are you ready for boozy bubble tea, people?

· Overheard: Domenica chef Alon Shaya asking, "Why does everybody have to cuss when they taste something really good?"

· Cochon held the after-party once again, complete with ice luge, a dance floor with Carey Bringle aka the sexiest-man-in-a-jumpsuit (sorry, Hogs bros) getting on the mic, a kissing booth, D-Wayne Link wearing a ten gallon hat, and Stephen Stryjewski rolling through the restaurant on a Rascal type scooter wearing shiny silver pants and a foot ball helmet with some sort of large papier mache alien taped to it. Seriously. There was also an absurd amount of sombrero-wearing going on.

· All Hangover Observations [-ENOLA-]