The poor boy sandwich – known more colloquially as the “po-boy” – has been a staple of New Orleans food culture since the 1920’s when the Martin brothers created a hearty, cheap sandwich for workers on strike. The sandwich itself has seen many varieties and flavors but nothing beats a classic. The Oak Street Po-Boy Festival has been honoring the humble, classic fare since 2007 with no signs of slowing down. Kari Shisler is the woman in charge of making sure the festival runs smoothly for the over 50,000 festivalgoers each year.
Q: How did you get involved with the festival?
I moved almost 20 years ago to New Orleans for its music and culture. Oak Street became my primary stomping ground. Hank Staples took over the leadership of the festival in 2010 and needed someone to run logistics. As a lover of the Oak Street corridor and with a background as a film producer, it was a perfect fit and became my labor of love.
Q: Can you share a little of the festival’s history?
The festival started in 2007 by the Oak Street Association. The association eventually united with the Merchants Residents and Property Owners to form the Oak Street Merchants Residents Property Owners (OSMRPO), who now produces the festival along with our presenting sponsor, Tony Chachere’s. What started out as a mission to drive business to the street has now grown into a robust partnership with incredible sponsors and a collaboration with off-Oak and Oak Street restaurants in a festival that honors what Hank once called, “New Orleans’ greatest contribution to world cuisine.”
Q: What all goes into planning the festival?
While a solid six months goes into prepping this event, sponsor calls can occur as early as the start of the new year to get ahead of corporate budgeting and get in front of their marketing teams. At the two-month mark, food applications are due and permit deadlines drop. Thirty days out it is non-stop through to the end of the festival.
Q: How does it get the community and businesses involved?
We’ve been truly fortunate to engage and partner with major businesses such as Tony Chachere’s, Fox 8, Urban South, evamor, Uniti Fiber, Blue Plate and Jameson, to name a few. These brands have been invaluable in supporting the festival’s infrastructure as well as creating an environment that celebrates the city’s most iconic sandwich. Son of a Saint, our nonprofit, 501(c)3 partner, grounds this event’s mission to support the community who produced the po-boy. The festival would be nothing without all the restaurants who bring the flavors and the local bands who deliver the music.
Q: What is your favorite part of the festival?
Definitely how the day-of plays out in these technicolor “snapshots” – the opening parade with its walking krewes and brass bands, friends and families sharing poboys, kids having fun in School of Rock’s Kids World, and all of those tantalizing po-boys!
Q: Why do you think it’s one of people’s favorite festivals each year?
I think a big factor is how many different versions of the po-boy are available within one, enjoyable, event. Many participating restaurants are also fan favorites. There is something about how all of the food vendors finesse the ingredients that honors the traditional po-boys and elevates others into award-winning interpretations.
Q: Is there anything new this year that people can expect?
We are bringing back panel discussions that will present the history of the po-boy along with the history of the Oak Street/Carrollton neighborhood. Location of these panels will be on our website next month along with the names and menus of participating food vendors.
Q: What’s your favorite po-boy?
I think every single one is worthy, however, being a pescatarian (fish only) one of my favorites has to be Parkway Tavern & Bakery’s Buffalo Shrimp Bahn Mi which won Best Shrimp in 2022.
Fun facts about the festival:
- Over 8,500 loaves of po-boy bread are served in the course of the day.
- 100 + versions of this iconic sandwich are offered.
- This festival footprint, boasting 40K+ attendees, is built, used, and wrapped in a 24 hour period.
