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At the Emeril Lagasse Foundation?s Boudin, Bourbon & Beer*fundraiser, chef Chris Wilson will offer the traditional boudin he made at Emeril?s flagship restaurant.


?For me, boudin is a sausage made with pork, pork liver and rice,? Wilson says. ?The one we make at Emeril?s is onions, bell pepper and celery cooked down with pork butt and liver, a little bit of bacon and a little bit of rice with hot sauce and Worcestershire.?


As culinary director for all of Emeril?s restaurants, Wilson is in charge of two aspects of the Emeril Lagasse Foundation?s upcoming fundraisers, the lavish wine dinner at Carnivale du Vin (Nov. 8) and organizing the offerings from 50 participating chefs at Boudin, Bourbon & Beer (BBB).


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