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Boudin, Bourbon and Beer announces food items 

Emeril Lagasse Foundation fundraiser is Nov. 3 in Champions Square

click to enlarge bbb_boudin_tamale_chef_will_avelar.jpg

Fried rice pudding, head cheese knockwurst and Jamaican jerk boudin patties are on the menu at the Emeril Lagasse Foundation's (www.emeril.org) upcoming Boudin, Bourbon & Beer (www.boudinbourbonandbeer.com) event in Champions Square Nov. 3.

  The organizers of the annual fundraiser announced the full menu for the festival last week. Each year, local and visiting chefs roll out creative takes on the Louisiana sausage and bourbon dishes.

  Among the dishes from the more than 65 participating chefs are a neck bone stew with foie gras fried rice and mustard from chef John Folse of Restaurant R'evolution; bacon bread pudding with beer cheddar sauce and a bourbon macaron from Salon by Sucre's Tariq Hanna; crispy smoked boudin, roasted apple raviolini and colatura from Maypop's Michael Gulotta; and sheepshead boudin crackling and caviar from GW Fins' Michael Nelson, among others.

  A selection of Abita beers, Buffalo Trace bourbon cocktails, wines and Nat Sherman cigars also will be offered to attendees. Nathaniel Rateliff & the Night Sweats, Langhorne Slim & the Law, Kristin Diable & the City and Silverado Pickups perform.

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