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Boudin, Bourbon and Beer
November 3, 2017

Event Details
When: November 3, 2017
Where: Champions Square
Cost: $99
More Info: Click Here

Boudin, Bourbon and Beer is one of the most mouthwatering food and beverage festivals in New Orleans, and it’s back to host its 7th annual event this fall.

Created by famous Chef Emeril Lagasse, this one-night food and beverage event will be hosted at Champions Square, adjacent to the Mercedes-Benz Superdome.

The festival will be held on Friday, November 3, from 6-10:30 pm. Tickets are now on sale and can be purchased on the event’s website.
This event is for adults 21 years of age and older.

The Chefs

Emeril, himself, along with noted New Orleans Chefs: Donald Link, John Currence and Stephen Stryjewski will headline the event, which is expected to attract more than 60 other chefs, as it did in years past.

Other notable chefs, including James Beard Award-winners Will Avelar, Justin Devillier, Kristen Essig, Nina Compton, and Alon Shaya will have their own dishes at the event. Dozens of other notable chefs will also boast their boudin-centric creations.

For the full culinary lineup, checkout the festival’s Boudin page.


This year’s music lineup includes:

  • Nathaniel Rateliff & The Night Sweats
  • Langhorne Slim & The Law
  • Kristine Diable & The City
  • Silverado Pickups

Beer and Bourbon

Abita Beer is a major sponsor, and will be on hand with its famous flagship brews like Abita Amber and Turbodog.

Buffalo Trace, the renowned Kentucky Bourbon distillery, will also be pouring tastes, and professional mixologists will create specialty cocktails.

Cigar Tastings

There will also be cigar tastings offered by premium tobacco brands, including Nat Sherman of New York. Michael Herklots, Vice President of Retail and Brand Development for Nat Sherman, will be on hand for the event.


The festival is a benefit for the Emeril Lagasse Foundation, which supports nonprofit organizations that provide educational programs, life skills development, culinary training and cultural enrichment, all of which help create opportunities in the communities where Emeril's restaurants operate. In 2015, Boudin, Bourbon & Beer raised $3 million!

For tickets, reservations and information, visit the Boudin, Bourbon & Beer website or check out the Facebook page.

What is Boudin?

Pronounced boo-dan, this tasty delicacy originated in western Europe and was honed to perfection in southern Louisiana. In the versions that originated in Louisiana's Cajun Country, it is a sausage-like meat dish in which a pork rice dressing (much like dirty rice) which is stuffed into pork casings, along with pork meat and herbs. Some people call it the "Cajun hot dog."

The most common variety is boudin blanc (white boudin), taking its name from the color of the finished product, as opposed to the more reddish varieties that use small amounts of blood. The reddish variety is sometimes referred to as "blood sausage." Boudin can be mild or spicy, depending on one's individual tastes, and is frequently stuffed with alligator, crawfish or shrimp meat. It is typically simmered or braised (cooked slowly in fat) to perfection, ready to be served and savored.

About the Principals

Chef Emeril Lagasse
Chef Donald Link

After more than 30 years of cooking up the highest of haute cuisine, "Super Chef" Emeril Lagasse is a household name today. So much so, in fact, that just his first name is sufficient to conjure up familiar images of him "BAM-ing" his way through countless cooking shows and demonstrations, "kicking it up a notch" each time he leans over the stove.

A native of Fall River, Massachusetts, he made his way to New Orleans in the early 1980s after learning his craft at the world-famous Johnson & Wales University. While prepping at Commander's Palace Restaurant in New Orleans' Garden District, he succeeded Chef Paul Prudhomme as executive chef there in 1982. Eight years later he opened his flagship namesake restaurant at Tchoupitoulas and Julia streets in the Warehouse Arts District and his career skyrocketed from there.

After countless TV cooking and variety shows; more than a dozen restaurants in New Orleans, Las Vegas, Orlando, Charlotte and Bethlehem, PA; roughly 30 cookbooks and videos; and an entire product line consisting of everything from cookware to ingredients, Emeril has established a culinary empire that no other chef could come close to rivaling. New Orleans can proudly claim that his international fame and widespread recognition began right here.

Chef Donald Link is the owner of the several popular New Orleans restaurants, including CochonPeche, and Herbsaint. In 2007, he earned a James Beard Award for "Best Chef South," and in the same year, Cochon was nominated for "Best New Restaurant." His newest restaurant, Peche, was named "Best New Restaurant" at the 2014 James Beard Awards. In 2017, Donald Link won a James Beard award for Outstanding Chef himself.

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