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re: Boudin Bourbon and Beer
Posted on 11/5/13 at 10:10 am to Lester Earl
Posted on 11/5/13 at 10:10 am to Lester Earl
Assuming you are a dude you'll be fin in jeans, button up. Jacket optional. Wife usually wears a dress or in her words "jeans and a cute top"
This post was edited on 11/5/13 at 10:13 am
0
Posted on 11/5/13 at 10:10 am to Lester Earl
quote:
this is my first time, anyone shed some light on the attire ?
LINK
quote:
Attire at Boudin, Bourbon & Beer has been called Cajun Cocktail. If you like, add boots and sparkles. What does that mean? Well, dress up, be stylish, and be yourself for a fabulous time. Laissez les bon temps roulez!
Going to be my first time too. From browsing through the gallery on the website it looks like guys are dressed in jeans/dress pants and button ups.
Posted on 11/5/13 at 10:13 am to Hat Tricks
oh thanks, not sure how i missed that 
Posted on 11/6/13 at 11:51 am to Lester Earl
Ticket includes everything or what?
Should I bring any cash?
Should I bring any cash?
Posted on 11/6/13 at 11:53 am to Lester Earl
Includes everything. Except any auction items you might want
Cash for a cab maybe
Cash for a cab maybe
Posted on 11/6/13 at 12:43 pm to BlackenedOut
quote:
Includes everything. Except any auction items you might want
Cash for a cab maybe
No tip jars for drinks?
Posted on 11/7/13 at 3:28 pm to BlackenedOut
BO, some of this is outside, correct?
The cold weather had me thinking
The cold weather had me thinking
Posted on 11/7/13 at 3:59 pm to Lester Earl
in years past there has been a tent set up outside where roughly half the chefs are set up
Posted on 11/8/13 at 7:06 am to SlidellBammer
Tonight 
Posted on 11/8/13 at 7:57 am to Hat Tricks
quote:
Who does "our" refer to??
Andrew Michael Italian Kitchen out of Memphis, TN.
Posted on 11/8/13 at 7:58 am to Lester Earl
Its indoor/outdoor but I think they usually have those large portable heater things.
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass. See ya there
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass. See ya there
Posted on 11/8/13 at 8:12 am to BlackenedOut
Head chef Aaron Winters from Hog and Hominy, Mike and Andy's other restaurant is the man when it comes to Boudin and Beer. He is a butcher and charcuterie is his specialty. He made boudin won tons with a smoked bone marrow bbq sauce this year. Really really fantastic stuff. I wont be down there helping because I'm going to The Hog and The Barrel Pappy Van Winkle dinner in Louisville next week to cook with Levon Wallace at Proof On Main.
Posted on 11/8/13 at 8:22 am to DeltaHog
Yeah, met Aaron yesterday. Those guys are awesome cooks.
Posted on 11/8/13 at 8:24 am to BlackenedOut
Sorry to miss this event. I'll check it next year.
Posted on 11/8/13 at 8:26 am to BlackenedOut
quote:
Yeah, met Aaron yesterday. Those guys are awesome cooks.
Awesome. Yea, they are great. I've been with those guys a while now. I work at Andrew Michael Italian Kitchen as I'm sure you've already put together.
Michael has single handedly been the most influential chef in my career. He is a beast in the kitchen. His mind works on another level.
Posted on 11/8/13 at 8:37 am to DeltaHog
Their cookbook is fantastic, I can only imagine that working with them would be one hell of a good learning experience.
Posted on 11/8/13 at 9:27 am to BlackenedOut
quote:
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass.
Time to fap!
Posted on 11/8/13 at 10:42 am to Hat Tricks
quote:
Tonight
wicked hyped..
Posted on 11/8/13 at 10:43 am to SlidellBammer
I'm pumped. Blackened Out, I will swing by to say hello. Save me a boudin cake.
Posted on 11/8/13 at 11:36 am to Schwartz
Yes! I'm pretty excited!
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