WHITE SULPHUR SPRINGS,W.Va. (WDBJ) Sports events tend to have a signature dish that goes with them. We all know about the Martinsville hot dogs, and golf’s Masters has the pimento cheese sandwich.
The Greenbrier Classic is no exception; here it’s the fried green tomato sandwich.
Customers queue up for them.
“Peach tea and fried green tomato, it’s kind of what makes this,” says Andrew Rankin, who came from Richmond.
A tournament veteran – and according to his mom, foodie – Rankin looks forward to this part of the Greenbrier Classic.
“I mean, the price has gone up a little bit, but it’s always worth it,” he says.
It’s Lou’s first year here, traveling up from South Carolina, and she picked up the fried green tomatoes unaware of their iconic status.
“I’ve eaten those in South Carolina," she explains. "I’ve just never had it in a sandwich with this combination.”
It's a combination that includes black pepper aioli, bacon, arugula, goat cheese and, of course, fried green tomatoes.
Back in the prep tent, Chef Brian Halstead says, “It’s a little bit of handwork, but you know you organize it well and you flow perfectly.”
Which it has to do, because he and his staff of volunteers are moving a lot of tomatoes.
“Probably somewhere in the vicinity of 450 or 500 today,” Halstead says. “I’m anticipating about 2,000 or 2,500 by the weekend.”
Because, as Lou says, “You just can’t beat a fried green tomato.”