The Oak Street Po-boy Festival is inspired by reverence for tradition, but its offerings are a celebration of creativity. Restaurants, caterers and other groups serve all sorts of original sandwiches at the event. Silence of the Hams, a team of chefs — Tory McPhail (Commander's Palace), Chris Montero (Napoleon House), Jared Ralls (Primitivo) and Michael Brewer (Manning's) — that raises money for Hogs for the Cause, serves a Chef Guevara Cuban po-boy filled with marinated pork shoulder, ham, rum molasses vinegar, pickled mirliton and NOLA Hopitoulas mustard. Original seafood po-boys include GW Fins' fried Maine lobster po-boy, crawfish boudin po-boys from Brocato's Po Boys & Catering, a catfish meuniere po-boy from Trenasse and more. Meat fillings include turducken sausage from the Knights of Columbus, kung pao pork from Blue Oak BBQ, Boucherie's smoked beef bourguigon, pork schnitzel and bratwurst from Bratz Y'all and cochon de lait from Walker's Southern Style BBQ. There also are vegetarian po-boys such as the fried eggplant version from Wayfare. Almost po-boys include tortas from La Casita, and there are other dishes and desserts and food trucks. The music lineup includes Los Po-Boy-Citos, Rebirth Brass Band, Tank & the Bangas, Jon Cleary (pictured) and the Absolute Monster Gentlemen and others on the two main stages. Four smaller stages are set up at businesses along the strip. There also is an art market. Free admission.