Chef Justin met with us at the Virginia kiosk, located where Pig in Kilts usually sits in Scotland. He explained the menu and some difficulties he had along the way. He started out in November with ten dishes, knowing he would have to significantly narrow it down. He wanted to do grit fritters, but there were issues with them falling apart, thus he decided to scrap that idea and make cheddar bacon hush puppies. When planning for their ham tasting they had chosen Smithfield Ham and Edwards. Unfortunately, just before the menu was completed, Edwards Smokehouse burned down, so they went with 3 types of Smithfield ham. All five dishes were so good. We had trouble finishing them, but we definitely tried!
The Hawaii kiosk was so well done and everything on the menu was delicious.
Bangors and Colcannon are a must have!
Crepes and Coffee
The Cordon Bleu Crepe is a year round delight!
Coq a Vin will melt in your mouth
You have to try the Mac n Cheese..YOU HAVE TO!
If you like fish tacos, you will love the ones they have prepared here
The Schnitzelwich and Schinkennudel were amazing
The scallops were killer good
Mushi Gyoza has a ponzu sauce so good, I was looking for other things to dip in it!
Souvlaki has a very good tzatziki sauce
There is nothing bad at this booth, and this season they added beignets.
The food art is always so cool, plus they added an ice carving show this season