Photos from the 8th annual Carnivale du Vin gala are posted. Thanks to our talented event photographers Cheryl Gerber and Steven Freeman. View photos here.
View Boudin & Beer Photos
This just in. Photos from the inaugural Boudin & Beer are posted. Thanks to our talented event photographers Cheryl Gerber and Steven Freeman. View photos here.
Save the Date
The 8th annual Carnivale du Vin will be held November 3, 2012, in New Orleans! We hope you can join us. Stay tuned for more details.
$1.8 Million Raised at Carnivale du Vin and Boudin & Beer
First Annual Boudin & Beer Featured Abita Beer, Top Chefs, New Orleans Spirits and Louisiana Flavor
NEW ORLEANS (November 23, 2011) – At Emeril’s 7th annual Carnivale du Vin, over 700 guests from across the country gathered in New Orleans for an evening of food, wine and giving on November 12 to raise over $1.8 million for children’s charities.
New this year, Emeril Lagasse Foundation introduced Boudin & Beer, a nighttime food and music celebration that was held at The Foundry and outdoors in the historic Warehouse District on November 11. Boudin & Beer, presented by Abita Beer, hosted 1500 guests and showcased 30 talented chefs, paying homage to Louisiana’s food culture and local flavor.
“I can’t thank our chefs enough for donating their time and talents and everyone who attended this year’s events for their incredible generosity to the Foundation,” said Emeril Lagasse. “I’m so thankful to our chefs, winemakers, sponsors and loyal supporters who come back year after year for Carnivale du Vin and for our local friends who helped make our very first Boudin & Beer such a huge hit. Thank you for continuing to give back to this community and improving the lives of our next generation of young people.”
The funds raised at Carnivale du Vin and Boudin & Beer benefit Emeril Lagasse Foundation’s year-round programming and community initiatives, which promote mentorship, education and the arts. To date, the Foundation has granted $5 million to children’s causes in the New Orleans region to support programs including the recently completed Emeril Lagasse Foundation Culinary Arts Studio at New Orleans Center for Creative Arts (NOCCA). The Foundation also provided funding to Second Harvest Food Bank for more than 130,000 nutritious summer meals for hungry school-aged children.
Major sponsors of Carnivale du Vin were the New Orleans Convention Center, American Airlines, Flight Options, Republic National Distributing Co., and Wine Spectator. Major sponsors of Boudin & Beer were presenting sponsor Abita Beer, The Foundry, Presqu’ile Wine and Republic National Distributing Co. Supporting sponsors include Goldring Family Foundation, Viking and Rouses Markets.
Emeril’s Boudin and Beer was co-hosted by chefs Mario Batali and Donald Link. From cowboy boots, hay stacks and haute sausages, to Louis Roederer’s Brut Premier champagne and Presqu’ile wines, Boudin & Beer embodied the essence of Louisiana’s culinary heritage, with New Orleans artist Alex Beard’s iconic original pig artwork providing inspiration for the event’s theme and décor.
The sold-out event featured 14 varieties of Abita Beer, The Glenlivet Scotch (5 marks – 12, 15, 16, 18, and 21-year), Nat Sherman cigars, as well as specialty cocktails – “Moscow Mule” made with Plymouth Gin, “Sazerac Cocktail” with Sazerac Rye, and “Southern Buck” made with Buffalo Trace. The menu included traditional and creative twists on boudin, artisan sausages and other rustic Louisiana fare from chefs Frank Brigtsen, Paul Prudhomme, Susan Spicer and Sue Zemanick, just to name a few. Patrons fested to the sounds of New Orleans and Cajun musicians – Lost Bayou Ramblers, Gal Holiday & the Honkey Tonk Revue, and The Tin Men.
Carnivale du Vin began as Chef Emeril toasted chefs, vintners, sponsors and this year’s honorary “bacchus,” Dan Kosta of Kosta Browne Winery, whose his 2009 Sonoma Coast Pinot Noir, recently named “#1 Wine of the Year” by Wine Spectator. The special bottling was lauded by guests as they sipped and savored artisanal hams and cheeses from around the world prepared by chefs from Emeril’s restaurants.
The Carnivale “Krewe du Vin” chefs and vintners comprised the food and wine world’s best – Michael Chiarello, Mario Batali and Mark Ladner, Dean Fearing and Jacque Torres. The visiting chefs were assisted throughout the weekend by culinary arts students from NOCCA.
The four-course wine pairings dinner menu included:
- Michael Chiarello’s Angry Shrimp with White Bean Passatina paired with Foxen Winery’s Santa Maria Valley Chardonnay 2009
- Mario Batali and Mark Ladner’s Agnolotti with Black Truffles and Pecorino di Fossa paired with Williams Selyem’s Russian River Valley Pinot Noir 2005.
- Dean Fearing’s Maple-Black Peppercorn Soaked Buffalo Tenderloin paired with Levy McCelllan’s Napa Valley Red Wine 2005.
- Jacques Torres’ fontaine paired with Au Bon Climat Emeril’s Roots Aleatico 1995.
Before dinner, patrons actively bid in a 140-lot silent auction gallery which featured artwork and luxury goods including New Orleans Saints jerseys signed by star players Roman Harper and Darren Sharper, highly sought-after wines, private dining and unique travel experiences including dinner for four at the James Beard House. The highlight of the evening was a 19-lot live wine auction that attracted the attention of chefs, winemakers and bidders. Popular lots included “Cabo Cowboys,” a trip to Cabo for an indulgent weekend of food and drinks with Emeril and rock-n-roll legend Sammy Hagar, guitars signed by the Eagles, and the top lot of the night – “Harvest Boot Camp” – a winemaking adventure hosted by Dan Kotsa and Emeril Lagasse which sold for $85,000.
After fierce bidding until midnight, guests rocked and rolled to the high-energy sounds of the Eagles famed Glenn Frey and his band.
Next year’s Boudin & Beer and Carnivale du Vin will be held on November 9th and 10th, 2012. For more information on Carnivale du Vin, Boudin & Beer and Emeril Lagasse Foundation, please visit www.carnivaleduvin.com, www.boudinandbeer.com, or www.emeril.org.
Adventures in Boudin and Chef Emeril Lagasse
Boudin+ Beer+Music+Fun+ 11.11.11 =Support for the Emeril Lagasse Foundation! Don’t Miss Boudin & Beer!
Chef Emeril was with Mario Batali and Donald Link doing a radio show and discussing their mutual love of all things pork, when Emeril shared his idea for a Boudin street festival near Emeril’s, connecting up with Donald at Cochon. Everyone loved the idea which became Boudin & Beer! This new nighttime food and music celebration is the latest addition to the Emeril Lagasse Foundation’s hugely successful charity food and wine event, Carnivale du Vin which will take place the following night on Saturday November 12th.The Emeril Lagasse Foundation was founded in 2002 to inspire, mentor and enable all young people, especially those in disadvantaged circumstances.
“This year’s Carnivale weekend is going to be better than ever thanks to all of our wonderful chefs, winemakers and loyal supporters, including my good friends Mario and Donald, co-chairs of our inaugural Boudin & Beer,” says Emeril Lagasse. “We’re excited for everyone to get a taste of the best boudin with great live music and some of Abita’s special brews. It’s going to be an incredible event, but most importantly, we get to celebrate all of the children who benefit from our foundation’s work.”
Chef Emeril shared some of his philosophy about food and ingredients during the hectic week of Boudin & Beer.
Chef Emeril, What inspired you growing up and eventually led you to be a chef?
“I grew up visiting Uncle Oliver’s Farm in Westport, Massachusetts and Dad had a big vegetable garden in the backyard. We lived in Fall River, Massachusetts, a small port city populated mainly with Portuguese and French-Canadian people. My Mother, Hilda Lagasse, was the first person to influence my palate and teach me the rudiments of food preparation. Although she was the primary cook of the family, my father, John Lagasse is a good cook, too. These experiences made a connection between the food we buy at market and the people who grow it that really stuck. Once I became a chef and began honing my craft, I knew the most important thing was to use the freshest and best ingredients, whether they be seafood, meat, poultry or produce, they should be grown and harvested locally.”
“When I moved to New Orleans to take over as Executive Chef at Commander’s Palace, I knew very little about the rest of Louisiana.”
“I began going out into the state visiting quail farms, crawfish ponds, strawberry fields, butcher shops and fishing ports. I discovered busy butcher shops where andouille, boudin, fresh pork sausage and grattons (cracklins) were sold as quickly as they were made. I grew up eating Portuguese chourico and Linguica sausages, but my friend Marcelle Bienvenu turned me on to Boudin and its been my favorite ever since.”
Tell us about a tradition you had called “Hog Wednesdays”?
“This is a tradition that goes back over twenty years. In the early days, we were buying Léger’s Boudin from his meat market in Lafayette. Their ponce, and tasso were terrific but their cracklins’ were the best! We were already making our own andouille. One of our Chefs turned out to be a very talented sausage maker, so we started to make our own tasso, bacon and boudin. We also made hogshead cheese from scratch.”
“My good friend, Dan Crutchfield was growing hogs for us and he would bring a whole hog to us each Wednesday. The carcass would be cleaned, with the kidneys left in because that is how you can tell the animal was healthy. On his farm in Mississippi, these pigs were raised and fed and lived in a natural and humane way, the way they should. We always used every single part of our pig in every possible way. That is part of our culture.”
“We take great pride in the fact that everything we make is completely from scratch, from goat cheese to ice cream, from Worcestershire sauce to home cured bacon. We make our boudin fresh every week. And twenty years later, the focus remains the same for me; fresh quality ingredients make for good food and an exceptional quality of life. My passion for fresh farm grown ingredients continues to grow stronger.”
What are your thoughts about this incredible weekend with Boudin & Beer on Friday and Carnivale du Vin on Saturday?
“The most meaningful part of this upcoming weekend for me and Alden is that so many of my colleagues and our dear friends from near and far come together in celebration of our foundation. Carnivale du Vin, and this year’s new Boudin & Beer, are why everyone comes together to lend their time and talents to create two incredible nights of food and fun, but it’s the great projects that it’s helped us build here that will last for a lifetime. That’s what makes this community so great.”
Thank you, Chef Emeril! See you at Boudin & Beer!
Entertaining Thoughts: Alden Lagasse and Mike Theis
The countdown to Boudin & Beer continues…we’re just one week away! Today, we welcome a very special guest to our “boudin blog” to share her signature Southern-style-Chef Emeril’s beautiful wife, Alden Lagasse. Please enjoy her exclusive interview with one of New Orleans’ best and brightest personalities-and our Boudin & Beer emcee-Mike Theis!
Mike Theis moved to New Orleans from Dallas in 1994. He had been in town about three hours when he met Emeril in the elevator of their apartment building. It didn’t start out particularly well, as Mike was moving in and Emeril was moving out and they were in competition for the elevator. However, they were soon friends and Mike had his first boudin at Emeril’s on Tchoupitoulas, where they still make it from scratch at least once a week. Mike has three pairs of Lucchese cowboy boots, all made from alligators he shot. He’ll be stylin’ in his boots and a special Ralph Lauren black shirt with red, blue, white and green beaded geckos. Watch for Mike at Boudin & Beer, which he says should be called “Boots, Beer and Boudin”.
It happens that Mike and Alden Lagasse share a close friendship, as well as, a mutual passion for cowboy boots. They shared a recent tête-à-tête with us which provides a rare glimpse into Alden’s world:
M-Emeril has several signature dishes, like barbequed shrimp for example, what would you say is your signature style?
A-My style is classical with a twist. I love to mix antique pieces, primarily Italian and French with more contemporary upholstered pieces. I also LOVE art in every form. I have several paintings and sculptures that I inherited from my Grandfather which remind me of my childhood. I grew up next door to my Mother’s parents on the Gulf Coast and they exposed me to the arts at a very young age. I also try to keep a relaxing color palette throughout because of Emeril’s hectic schedule. It is important to me for him to be in a peaceful setting at home so I use a lot of neutrals and earth tones. I love color too; I just use it more as an accent. I guess you could say my style is “Old World Classical, Kicked Up a Notch”!
M-Who or what inspires you?
A-My husband inspires me! It fascinates me how engaging he truly is. When you talk to Emeril, he makes you feel like what you have to say is interesting and that you are the most important person in the room even as he scans the room and recognizes if someone or something is out of place, or in need of something. This is true with being in one of the restaurants, at a dinner party for 6 or 600, or at a school function with the kids. He is truly a “people” person and he takes hospitality to a whole new level. I am inspired by his passion for people and food. I love that he can go to the farmer’s market and create a killer menu in his mind, come home and turn it into a perfect meal. I love that he loves to make people happy with food.
M-What makes you a Southern woman?
A-Well for starters, I was born in Gulfport, Mississippi which is about as far south as you can go without falling into the Gulf of Mexico! Both sides of my family are deeply rooted in the Mississippi Delta. My handsome Daddy played football at Ole Miss and my beautiful and gracious Mom was an Ole Miss Beauty. I was a Tri Delt at Ole Miss and I grew up thinking that “tailgating” meant we were heading to a dressy cocktail party in the Grove where we would be eating some of the best fried chicken and deviled eggs in the world. I love SEC football and the Saints and I will NEVER forget the day the Saints won the Super Bowl! I love turnip greens, snap beans and buttermilk cornbread and there is nothing better than boiled crawfish with a Dixie beer! I eat watermelon almost every day of the summer and I have fresh mint growing in the yard for iced tea! I say “y’all” and “Yes, Ma’am” and “fixing” has nothing to do with repairing anything most times I use it in a sentence. I love hydrangeas, the smell of gardenias and sweet olive trees and there is nothing more beautiful than our majestic Live Oak trees, perhaps with a Mockingbird singing from its branches. I am also cold if it is below 70 degrees outside!
Having had the opportunity to live on the East Coast and the West Coast since Emeril and I married, I realize how special the South truly is. The South is a state-of-mind you are born with, if you are a Southerner! It is comfortable like your favorite p.j.s! It is a friendly, familiar and polite place where family is important! I am proud to be a Southerner and even more proud to call it home.
M-Give us one secret to successful entertaining
A-I really don’t know any “secrets” to successful entertaining. There are so many elements that make for “successful entertaining”. Whether you are hosting 8 or 80, you as the host or hostess want to enjoy your guests and have your house look fabulous. Set the table the day before, if possible. Always use your silver and pretty china if you have it, you don’t have to wait for Thanksgiving or Christmas to use your best stuff! Linen or cloth napkins are always a nice touch and fresh flowers make everyone feel special even if you pick them from your yard! Of course, my husband would say to write your menu first and shop a day or two ahead of time, if possible. Prep and do as much as you can the day before your party. Prior Proper Planning is not a secret, but definitely an important part of the recipe!
M-Let’s talk about pigs……are pigs a girl’s best friend?
A-Well, you know what they say in our house……..PORK FAT RULES!!!!!!
Live Auction Preview
The 2011 Carnivale du Vin Live and Silent Auctions are now available for previewing. We are thrilled to offer some of the most unique wine, travel and luxury lots available.
View the Live Auction here. View the Silent Auction here.
Adventures in Boudin and Chef Mario Batali
Chef Mario Batali, an iconic and memorable presence in the global world of food, is a long time friend of our founder Emeril Lagasse and his Foundation. Everything Mario does is done with joy and passion. In this picture, he manages to outdo Lady Gaga’s meat dress by using sausage as a fashion accessory!
In 2008, he created the Mario Batali Foundation with the mission of feeding, protecting, educating and empowering children. In 2009, he was honored at our Carnival du Vin for his work with the Emeril Lagasse Foundation and his efforts to help children. Last year, a radio interview with Mario, Emeril and Donald Link led to a discussion of their mutual love for pigs, pork and, of course, boudin which evolved into the idea for Boudin & Beer. These three philanthropists are now the Boudin & Beer co-chairs. Mario describes boudin this way, “An insane soft and spicy mixture of rice, pork, liver and seasonings-boudin prompts taste memories of one of my favorite cities in the world, NOLA!”
Mario and his business partner, Joe Bastianich own 15 restaurants across the country and recently opened Pizzeria Mozza and Osteria Mozza in Singapore. In 2010, to non-stop rave reviews, they opened Eataly, a 50,000 square foot food marketplace in New York City. Mario’s most recent show is ”The Chew” and he has hosted numerous television programs including Iron Chef America. He is the author of eight cookbooks including the award winners Molto Italiano: 327 Simple Italian Recipes and Mario Batali Italian Grill.
This will be the seventh consecutive year that Mario has been an integral part of Carnivale du Vin, a demonstration of friendship and dedication matched only by fellow Krewe du Vin member, Jim Clendenen of Au Bon Climate Winery. For Carnivale du Vin on November 12th, Mario will join an all star line up in preparing one of the courses for a truly stellar meal. For Mario, olive oil is more precious than gold and for our Foundation, Mario’s support has been an amazing treasure.
For Boudin & Beer, Team Mario also includes Chefs Mark Ladner and Alex Pilas. Mark Ladner is Executive Chef of Del Posto. Del Posto opened in 2005 and has both a 4 star rating from the New York Times and a Michelin star. Mark is from Charlestown, Massachusetts and went to Johnson and Wales University. He has cooked with Chefs Todd English, Scott Bryan and Jean Georges Vongerichten. In 2002, he opened Babbo as Sous Chef. Mark has opened and is now the Executive Chef of Lupa and Otto, as well as Del Posto.
Mark cooks a sensible interpretation of regional Italian “Cucina Classica” using responsibly raised and locally grown products, Del Posto means “of the place.”
Alex Pilas is Executive Chef of Eataly and will be joining Team Mario for Boudin& Beer. He has been with the Batali and Bastianich Hospitality Group for over 10 years. He started out as a Line Cook at Lupa and then became Sous Chef. Five years ago, he opened Del Posto as Sous Chef. In 2010, he opened Eataly as its Executive Chef. Born in Korea, he was raised in New Jersey and loves pasta in any form.
When it comes to pigs, Mario has a passion for the Cinta Senese, a free-range native Italian breed indigenous to the Siena region. These swine are distinguished by black hair and a wide white band for which the breed is named, Cinta Senese translates to Sienese belt/wrap. He describes the meat as “so lusciously fat and oily, it is said to melt at room tempreture.” We moved from pigs to sausage. Mario loves sausage, “In Italy, there are lots of regional recipes for sausage. Many use just straight unadulterated meat, with a little wine to bind it. Some are seasoned with fennel and pepperoncini, some with black pepper and garlic. An old adage says that you don’t want to see how a sausage is made. I don’t buy that wisdom.”
For Boudin & Beer, Team Mario will be serving Biroldo, a Tuscan Style Blood Sausage. Mario describes it this way, “I love Biroldo! Its a blood sausage native to the Garfagnana region of Tuscany. At Birreria, our newest restaurant at Eataly, Chef Alex Pilas pairs it with an A. Bauer mustard. Perfection in an intestine casing!”
Grazie, Molto Buona, Team Mario, can’t wait for my Biroldo at Boudin & Beer!