State Fair of Virginia is “Edible Americana”
Ask virtually any State Fair of Virginia visitor about their favorite part of the Fair and theyÂ’ll be sure to mention food. Word now has spread beyond the Fair gates. Epicurious. com, one of the most popular food hot spots on the Web, has ranked the State Fair of Virginia among the nationÂ’s Top 10 state fairs.
Richmond, VA (PRWEB) August 29, 2005
Ask virtually any State Fair of Virginia visitor about their favorite part of the Fair and theyÂ’ll be sure to mention food. Word now has spread beyond the Fair gates. Epicurious. com, one of the most popular food hot spots on the Web, has ranked the State Fair of Virginia among the nationÂ’s Top 10 state fairs. The State Fair returns to Richmond this Fall starting Thursday, September 22 through Sunday, October 2 at the Richmond Raceway Complex.
“There are all kinds of things to see and do at America's state fairs, but as far as we're concerned, the primary activity is eating,” says Jane and Michael Stern, the “king and queen of road food” who ate their way through state fairs nationwide for the Epicurious. com ranking. “Whether you are licking a frozen custard cone while strolling along the midway or sitting at a picnic table forking into chicken and dumplings. . . the celebratory nature of these events makes everything taste good.”
State Fair visitors will enjoy everything from healthy low-carb to once-a-year diet breakers. New on the FairÂ’s menu are Lobster on a Roll, Buffalo Burgers, Top Dogs with unusual trimmings and Fried Chicken Wraps. These are in addition to a host of traditional favorites, including Elephant Ears, Hillbilly Corn, Polish Sausage and Chocolate-Dipped Cheesecake. Health conscious visitors will appreciate low-carb items, including Chicken Shish Kabobs, Shrimp Cocktail, Taco Salads and Wraps.
Returning this year after a three-year hiatus, the popular Virginia Tech Block and Bridle Club is bringing their award-winning beef, lamb and pork barbeque to the State Fair. The Club, comprised primarily of students from the Virginia Tech College of Agriculture and Life Sciences, works non-stop during the year to promote animal husbandry and the red meat industry. Proceeds go towards a scholarship program, so itÂ’s all for a good cause.
On Wednesday evening, September 21, the State Fair of Virginia will hold its 2nd Annual Black Tie and Boots, an evening of "downhome fun with an uptown kick," where guests enjoy a dinner that pairs Virginia wines with the state's native foods. The event benefits the State Fair of Virginia Scholarship Program.
“With an opening-night performance by Hank Williams, Jr., the State Fair of Virginia is a class act all the way” adds Jane and Michael Stern for Epicurious. com. “During the run of the fair, you'll be able to visit booths where you can sample such local delights as soybean doughnuts and Brunswick stew. There are Virginia peanuts to munch; and although, yes, you can chow down on proverbial fair junk food like fried Oreos and fried Twinkies, you can also eat excellent fried chicken as well as non-fried health-food alternatives such as grilled chicken and crab quesadillas.”
For more information on the Epicurious. com ranking of AmericaÂ’s Top 10 State Fairs, please visit http://www. Epicurious. com/restaurants/best_eats/fairs (http://www. Epicurious. com/restaurants/best_eats/fairs).
Complete ticket information and schedules can be obtained at www. statefairva. org or by calling 1-800-LUV-FAIR (1-800-588-3247) or (804) 569-3200. The State Fair is handicap accessible. No pets permitted.
The State Fair of Virginia is a not-for-profit (501c3) organization. Its mission is to celebrate Virginia’s heritage – to heed its roots in agriculture, advance its youth through scholarships, encourage friendly competition and foster multicultural celebrations in a fun, safe atmosphere. Since 1989, the State Fair has awarded 1,440 scholarships and has dedicated nearly $1.5 million through the State Fair Scholarship Program.
Epicurious. com, a CondéNet site, incorporates more than 20,000 recipes from the premier brands in food journalism, Gourmet and Bon Appetit magazines, as well as original material and a wealth of content from its loyal readers.
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