For the second time in two months, Piggie Park is finding itself the focus of attention. Last month, it was used by a film crew as a drive-in location for a movie being done about the life of McDonald’s founder Ray Kroc. This month, it, along with The Rock Ranch and the Chitlin’ Hoedown, are among a variety of places featured in ‘Georgia Eats,’ the official state culinary guide.
‘Georgia Eats’ is a magazine developed by Georgia Tourism and Atlanta Magazine which provides residents and visitors to Georgia with a comprehensive guide to Georgia’s culinary assets and destinations. As an introduction to the magazine, Governor Nathan Deal states:
“From farm-to-table dining, food festivals, cooking schools, wine tastings, talented local chefs, u-pick farms and much more, Georgia is home to many noteworthy and distinctive flavors that are always served with a side of our world-renowned Southern hospitality.”
Piggie Park is featured under the article, ‘100 Plates Locals Love.’ The preface states: “We covered every region of Georgia to find the best local dishes. Study up, hit the road, and share your favorites on social media using #GeorgiaEats.”
The top 100 plates are listed by the tourism regions set up by Georgia Tourism. Upson County and Piggie Park are under Presidential Pathways. The comment about Piggie Park is, “Get your fill of authentic Georgia barbecue at this drive-in style restaurant.”
The Rock Ranch is featured under the article, ‘Georgia Grown.’ Its preface states: “Locally grown produce and locally raised meat feature unique flavors found only in Georgia, where we have the perfect climate for an extended growing season. From fruits to nuts, here’s where the locals go for their homegrown items.”
Again located under Presidential Pathways, the comment about The Rock Ranch is, “Pick your own berries, fruits and vegetables; explore the farm with your family; and enjoy strawberry ice cream on the front porch.”
‘Chow Down’ is an article about, “The dish on the state’e best and most unique food festivals. The Chitlin’ Hoedown, held every October in Yatesville, can be found under this article. The comment on the Chitlin’ Hoedown is, “You say nose-to-tail dining, we say chitlins. This longtime staple of thrifty Southern cooks is a favorite badge of honor for unflinching eaters everywhere. Here 15,000 pounds of chitlins (aka pig intestines) are served fried and broiled. (Barbecue chicken is on standby.)
‘Georgia Eats’ can be found online at TRENDMAG2.TRENDOFFSET.COM.
Larry Stanford may be reached at 706-647-5414 or on Twitter @LarryStanford7.