This past November, Boudin, Bourbon, and Beer returned, challenging participating chefs to serve up their tastiest interpretations of Louisiana boudin. The two-day fundraiser, celebrating its 11th year, also included the Carnivale du Vin, a black-tie gala and charity wine auction.
Guests at the events weren’t the only ones benefitting from gourmet fare. As a fundraiser for the Emeril Lagasse Foundation, Boudin, Bourbon, and Beer raised $3 million – nearly a million more than last year — to put toward educational programs like Café Reconcile and the New Orleans Center for Creative Arts (NOCCA) for children living in New Orleans and the Gulf South.
Guests of Boudin, Bourbon, and Beer dined on dishes like country-fried chicken boudin from the chefs at Root and Square Root. (Photo courtesy Paul Broussard on Flickr)
Fundraising through Food and Fun
Boudin, Bourbon, and Beer enticed taste buds with artisanal sausages as the main event, paired with premium brews and craft cocktails. Guests delighted in boudin from chefs far and wide, including local chefs like Susan Spicer (Bayona), Tenney Flynn (GW Fins), and John Folse (Restaurant R’evolution).
The following night, the Hyatt Regency New Orleans served as headquarters for the Carnivale du Vin.
Famous Chef, Fantastic Foundation
Emeril Lagasse has been in New Orleans for more than 30 years, continually putting Louisiana cooking in the spotlight. He’s also made a commitment to the children of the area – particularly those facing disadvantaged circumstances – through his foundation, which supports educational programs and cultural enrichment.
Since its start in 2002, the foundation has distributed more than $6 million in grants ($125,000 since June 2014) for children’s charities in and around New Orleans.
Many of the direct beneficiaries of the Emeril Lagasse Foundation (ELF) include organizations with a culinary component. Whether putting funds toward an outdoor classroom, teaching kitchen, and more at Edible Schoolyard or creating a hospitality center at Café Reconcile, ELF understands the connection between education and the vibrant food and restaurant industry in New Orleans. These educational programs offer children professional development that serves them immediately and in the future, as they transition into successful careers as adults.
The foundation also taps some of the best chefs in the industry to execute its mission, based on core values of the hospitality business like creativity and self-discipline. Mario Batali, for example, is on the board of directors, and Boudin, Bourbon, and Beer featured local chef Donald Link as co-chair.
We can all appreciate the foundation’s devotion to the disadvantaged children of our region as we continue to enjoy our favorite Link and Lagasse creations at restaurants like Emeril’s New Orleans, Herbsaint, Delmonico, and Peche Seafood Grill.