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wild pigs, marauding cows, forest fires and loggers with the other.
He worked magic at Skyland.
The food set on the tables in the dining hall rivaled that of the finest restaurants. There was plain country cooking — Virginia ham, southern fried chicken, Shenandoah bass, brook trout, “Country Gentleman” on the cob, combread, yams, apples, gravy and biscuits. And there was fancy cooking, delicacies rarely seen in the Blue Ridge Mountains — little neck clams, cherrystones, soft shell crabs, broiled live lobster, scallops and Mexican hot chicken tamales “served by Mexicans in true Texas fashion.”
Ever the showman, Mr. Pollock combined dining with theatrics. “I remember with particular pleasure the Sea Captain’s Dinner held on August 13, 1912,” Mr. Pollock wrote. “One great banquet table was arranged in the form of a horseshoe, and around it were assembled fully 100 guests.
“Some of the gentlemen and I wore ship’s officers’ uniforms, the ladies wore fancy gowns and the waiters were dressed as sailors. There were portholes arranged in the upper windows, and to make this dinner more realistic, I had an old engine installed under the dining hall floor which, as it steamed away, caused vibrating sensations and noises similar to those on board a ship.”
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