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this year’s new specialty item, Edamame (fresh green soybeans) and com salad.
Also new on the menu are black pot baked beans. John Parker, executive director of the Virginia Pork Industry Board, described the beans as having “a rustic taste” as they are cooked outdoors. Ingredients include beans, bacon, onions, brown sugar and hot sauce.
Festival goers can compliment each serving with cold cider and milk, iced tea and soft drinks and a selection of Virginia wines. For dessert, the menu includes Apple Brown Betty, ice cream sundaes and flaming cherry dessert omelets and for the kids, cotton candy.
Sample Virginia’s Finest gourmet selections in the Specialty Village. Pull up a lawn chair and unwind to the music of The Fat Ammons Band and The Legacy Bluegrass Band. Take the chil
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