It was much larger and much more crowded which made getting around and checking out all the booths difficult.
With 50 chefs, you aren't really going to get 50 different takes on boudin. While I didn't sample everything (impossibility) I think there were maybe 3 or 4 that were really boudin. There were others that barely contained pork.
But it is not really a compliant as there were some great variations working with the starting point "sausage". And having out of state chefs was also a great idea as some of their offerings were very good and gives them good local exposure.
The specialty Abita's are also nice and they again had the cask conditioned bourbon barrel pecan ale.
While Chef Mario gets some bad press on how his staff has been treated (which may be earned, I don't know), for the second year I'm amazed at how approchable he is. This year I sat at a table next to him for almost an hour and he had dozens of photos taken with fans, even getting them to come closer so that the photos could be taken better with phone cameras.