We're back this year with the Backstage Boudin Broadcast! We'll be featuring some fun facts from this year's newest additions to the Boudin, Bourbon & Beer lineup. Meet the chefs below!
With only 92 days until Emeril Lagasse Foundation’s Boudin Bourbon & Beer, we have been busy meeting with all of the wonderful participating chefs, chatting about boudin, bourbon, beer and everything in between! For our first “Backstage Boudin Broadcast,” we are proud to feature longtime friend of the Foundation, Chef Frank Brigtsen of Brigtsen’s in New Orleans. Check out his “quickfire” interview below and don’t forget to buy your Boudin Bourbon & Beer tickets today at Ticketmaster.com.
Chef Frank at Boudin Bourbon & Beer 2013
Years participating: Four years-since the very first in 2011!
Can you tell us what you’re cooking this year?: Duck Boudin Eggrolls with Peanut Ginger Sauce
Favorite Snowball Flavor: “I've been a lifelong fan of Nectar with condensed milk, but have recently discovered a new favorite, Mandarin with condensed milk from Robear’s in Harahan”
You can learn more about Chef Frank Brigtsen on his bio page. Be sure to check back for more Backstage Boudin Broadcasts, where we will be featuring boudin facts & history, “Meet the Chefs”, drink recipes and more!