SLIDE SHOW: New Orleans Celebrates a Sandwich
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Photo by Justin Vogt
Organizers estimated that more than 20,000 people came to celebrate New Orleans's signature sandwich at the third annual Po-Boy Preservation Festival on November 22.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
During the Ultimate French Bread Fight, the Spirit of John Gendusa -- an early 20th-century New Orleans baker -- vanquished his rival, Jared of "Subpar Sandwiches," a stand-in for Subway spokesman Jared Fogle.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
Jacques-Imo's fried-green-tomato-with-shrimp-remoulade po-boy.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
"Who dat say they gonna beat dem Saints?" Chef Nathaniel Zimet of Que Crawl greets a happy customer.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
Que Crawl's pulled pork po-boy with purple cabbage slaw.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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 Photo by Justin Vogt | A traditional po-boy loaf from the Leidenheimer Baking Company. |
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
A roast beef po-boy from Parkway Bakery & Tavern.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
Two Tulane University students were the lucky recipients of the very last roast beef po-boy of the day served by Parkway Bakery & Tavern.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Justin Vogt
The Storyville Stompers Brass Band provided the music for a "second-line" parade in honor of the po-boy.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.
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Photo by Kyle Petrozza , www.kylepetrozza.com
Grand Isle restaurant's "Shrimp Caminada" po-boy was awarded the "Best in Show" prize. The shrimp was cooked in a chili-garlic butter along with parsley, a bit of anchovy, and lime juice, topped with a slaw of cabbage, shredded carrots, and red bell pepper, spiced with cilantro, mint, and basil, and dressed with a touch of rice wine.
Justin Vogt watches as
on a street that was a battle zone during the aftermath of Hurricane Katrina.