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 Michael Gulotta of Maypop & Mopho in New Orleans.
WHAT ARE YOU COOKING AT BOUDIN, BOURBON & BEER THIS YEAR?:
Crispy Smoked Boudin over Roasted Apple and Citrus Ravioli with Brown Butter and Parmesan
WHAT WAS THE INSPIRATION FOR YOUR DISH?:
It is based on a traditional dish from Colorno, Italy, called Tortél Dóls. It is rich, a little sweet, and full of flavor. We are adding the crispy boudin for some crunch and smokiness and a touch of fish sauce for some umami. It should be a knock out dish.
BOURBON OR BEER?:
Bourbon, and then Beer.
FAVORITE MIDNIGHT SNACK?:
After Bourbon? Hot sausage po-boy (or sandwich if I don't have any french bread), dressed, with an egg on it.
Are there cooking soundtracks? Do you mean like my mix tap? Something that involve De La Soul, Beck, Rolling Stones, and some Bowie.
WHAT ARE YOU MOST EXCITED FOR AT BOUDIN, BOURBON & BEER THIS YEAR?:
It is always such an amazing event, but for the chefs its all about catching up with our friends from around the country who come down to cook with us.
You can taste Chef Michael's dish, 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!