We have an incredible lineup of over 60 chefs at Boudin, Bourbon & Beer this year! We asked a few of our participating chefs to answer some questions about the event. This week, we are featuring Chef Bill Briand of Fisher's in Orange Beach, Alabama.
WHAT ARE YOU COOKING AT BOUDIN, BOURBON & BEER THIS YEAR?:
Smoked brisket boudin, Mushroom Dashi, and Pickled onions
WHAT WAS THE INSPIRATION FOR YOUR DISH?:
I wanted to do something different, I love smoked brisket, and the pickled mushrooms will be a nice complement to the dish.
BOURBON OR BEER?:
Both, not many things better than a link of boudin and an ice-cold beer.
FAVORITE MIDNIGHT SNACK?:
I’m usually not awake at midnight, but if I am its usually cold pizza.
Old school New Orleans rap (Juvenile, Hot Boys, LOG)
WHAT ARE YOU MOST EXCITED FOR AT BOUDIN, BOURBON & BEER THIS YEAR?:
My favorite thing about this event is getting to catch up with all my chef friends, I worked in New Orleans for 16 years and I don’t get the chance to see everybody very often.
You can taste Chef Bill's Smoked Brisket Boudin, along with boudin inspired dishes from over 60 chefs at Emeril Lagasse Foundation's Boudin, Bourbon & Beer on November 3 in Champions Square. Purchase your tickets here!