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 Carl Schaubhut of DTB in New Orleans.
WHAT ARE YOU COOKING AT BOUDIN, BOURBON & BEER THIS YEAR?:
Boudin Musubi - jalapeño-apple butter + pork rind furikake
WHAT WAS THE INSPIRATION FOR YOUR DISH?:
The Hawaiian signature dish Musubi which is like spam sushi. Ours is a deconstructed boudin with some Asian and fall flavors. It’s a smoked pork pate over seasoned Louisiana sticky rice. Furikake adds umami, apple butter adds balance. Should be nice. Finger food just like boudin.
BOURBON OR BEER?:
Always an ice cold beer after a long day of work, a nice bourbon drink (bourbon smash!) before a nice dinner or night on the town.
FAVORITE MIDNIGHT SNACK?:
A taco made out of anything in the fridge and a shot or two of one of the dozen hot sauces in the pantry.
At home it's usually chill music like Xavier Rudd or bluegrass or Grateful Dead. In the restaurant kitchen before service more upbeat like Tool or Alice In Chains
WHAT ARE YOU MOST EXCITED FOR AT BOUDIN, BOURBON & BEER THIS YEAR?:
Rarely are there events where so many chefs are involved so it's always nice to see them and the restaurant industry folk. Chefs don't get out much, so to "socialize" has to be done at charity events like this or Hogs. I also cooked in the Florida panhandle, and I know there are South Walton featured chefs I haven't seen in a while so it will be nice to see them also.
You can taste Chef Carl's Boudin Musubi, 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!