It’s been 4 years since Emeril Lagasse and friends launched Boudin, Bourbon, and Beer in support and benefiting the Emeril Lagasse Foundation. Since it’s my first year attending, I thought it would be perfectly fitting to launch this site with BBB 2014 as the inaugural post. First and foremost, I’ll say that it’s quite possibly one of the best events I’ve attended this year, and because of it’s sheer impact, maybe ever.
Here in New Orleans we use and/or eat everypiece of “Sus scrofa domestica”, even right down to, well, I won’t get into that. Without using my Deliverance-esque accent, swine is wide ranging in flavor and preparation. One of the places in NOLA that does right by swine is The Cochon Butcher. Here’s what they say about themselves…