2012 New Orleans Roadfood Festival - Kickoff Party

• Poppy Tooker, host of WWNO's "Louisiana Eats"
• Lynne Rossetto Kasper, host of Public Radio's "The Splendid Table"
• Chef Frank Brigtsen of Brigsten's Restaurant, New Orleans
• Chef Doug Sohn of Hot Doug's Encased Meats Emporium, Chicago
• Jane & Michael Stern and Stephen Rushmore of Roadfood.com
• Johnny Sketch and the Dirty Notes

This special evening in the heart of the French Quarter begins at 6:30 in the Grand Ballroom of the Royal Sonesta Hotel with open-bar cocktails and a presentation of Big Easy hors d'oeuvres for all. Guests have the opportunity to meet & greet Poppy Tooker, host of public radio's "Louisiana Eats!" and Lynne Rossetto Kasper, host of "The Splendid Table." Lynne and "Splendid Table" producer, Sally Swift, will be signing their book How To Eat Weekends, Doug Sohn of Hot Doug's will be receiving the Blue Plate award, and Jane & Michael Stern will be signing the newest edition of their book Roadfood.

Johnny Sketch and the Dirty Notes will perform their original "Louisiana Eats" theme song and their Full Frontal repertoire of Rock / Funk / New Orleans music.

Chef Doug Sohn of the renowned Hot Doug's Encased Meat Emporium of Chicago will be presented with the 2012 Blue Plate Award.

Host Poppy Tooker will talk food with Lynne Rosetto Kasper and Jane & Michael Stern.

Poppy will host Stump the Cook, as played on "The Splendid Table," but with a unique local twist. A table displays 5 distinctly Louisiana ingredients. "Splendid Table" host Lynne Rossetto Kasper goes head-to-head with Chef Frank Brigtsen to see which of them can create the most delicious dish from these ingredients, the winner determined by audience applause.

The evening concludes with the return of Johnny Sketch and the Dirty Notes

Admission to this treasury of foodie delights is included in the price of a ticket, which is $50. The party will take place from 6:30 to 9pm, giving attendees time to have dinner in a New Orleans restaurant of their choice afterwards.

Tickets are limited, and the price will increase in March. Please reserve your place now.