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 Isaac Toups of Toups South & Toup's Meatery in New Orleans.
WHAT ARE YOU COOKING AT BOUDIN, BOURBON & BEER THIS YEAR?:
WHAT WAS THE INSPIRATION FOR YOUR DISH?:
There are a lot of Mexican influences in Cajun food. This is a natural fit. We like them so much, they are on the menu at Toups south.
BOUDIN OR BEER?:
That's a hard question that's hard to answer. Arrrrgh....bourbon if I had to only pick one. Luckily I don't.
FAVORITE MIDNIGHT SNACK?:
I have a sardine stash in my house that I treasure. My wife makes me eat them on the porch. My favorite are sprats from Latvia.
Music is always on when I cook. Pink Floyd, Spanish guitar. Death metal. Mo town.
WHAT ARE YOU MOST EXCITED FOR AT BOUDIN, BOURBON & BEER THIS YEAR?:
The after party! Get a bunch of morally compromised service industry peeps, add alcohol, shake and enjoy.
You can taste Chef Isaac's Boudin Burrito, 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!