The Emeril Lagasse Foundation’s Bourdin Bourbin & Beer event took place last week and more than 70 chefs prepared special dishes around the theme. Among them was Frank Brigten and Emily Pfeifer of Brigtsen’s meatless take on boudin, which WWL Radio’s Scoot got a chance to try at the event.
Scoot chatted with the chef’s about the dish and much more. Take a look at his interview in the video below.
Scoot will also join Brigtsen next week for a Turkey Talk.
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