Poboy Fest brings hundreds to Carrollton Area

Rachel Wulff talks about the 10th Annual Po Boy Fest.

NEW ORLEANS – Nearly 80,000 people are expected to pack the streets of Carrollton for last day of the 10th Annual PoBoy Fest Sunday.

Nine years ago Elayna Cross and her husband moved back to the area after 35 years in Florida.

“We make every festival possible every year,” Cross said. “This one, we haven't missed since 2007. It gets better every year. It calls attention to the businesses on Oak Street, that's what it's really all about.”

Thousands packed Oak Street to get their fill early.

“I'm coming early, going to watch the Saints game and I’m going to come late,” said Dennis Miller. “I got it all figured out.”

CLICK HERE to see fare from the PoBoy Fest

Vendors offered 50 different kinds of poboys everything from seafood, to beef, chicken and pork and a little in between.

“This morning we're cooking up some turducken sausage,” said Ed Benefiel with the Knights of Columbus. ‘We put a sweet potato sauce on top of it and a little cranberry sauce, so you've got an entire thanksgiving meal in a bun.”

The turducken poboy actually won an award for that last year. One thing is for sure, This ain't your momma's poboy.

“It's our own spin; we have Chisesi’s Ham, lime-marinaded pork butt with Nola hopitoulas creole mustard and pickled mirlitons,” said Chris Montero with Silence of Da Hams.

Those signature dishes mean dollars for local restaurants.

“It's beef brisket, Italian sausage a little bit of red sauce, with a veal meatball,” said Anthony Imbraguglio of Vincent’s signature poboy, The Godfather.

New this year, Pint Alley featuring beer from 13 breweries and an explosion of art vendors. Forrest Bacigalupi said he closed his gallery on Oak Street after six years, turning to festivals as his main method of marketing.

“You can brand build in a great way because a ton of people get to see your stuff,” said Bacigalupi. “You get to relate and respond. you get real-time feedback in what to invest your time and energy in, sort of aesthetically and commercially.”

(© 2016 WWL)


JOIN THE CONVERSATION

To find out more about Facebook commenting please read the
Conversation Guidelines and FAQs

Leave a Comment