By Alexa Dysch and Rachel Fishman – 2014
When the air starts to become crisp and the leaves begin to turn those enchanting shades of autumn, it’s time to frolic because fall has arrived. Of all of the many traditions that embody this season, a festival is the ideal way to spend a breezy, sunny Saturday. A culture of its own, the festival incorporates a fundamental aspect of fall: fair food.
At the John C. Campbell Folk School, the community takes festivals and fair food to an entirely different level. For 41 years, 30,000 people have gathered in teeny tiny Brasstown along Highway 64 to celebrate Appalachian culture and the close-knit group of artisans. Their fair food is like no other, as it incorporates beloved festival classics with distinct Western Carolina features that you shouldn’t miss.
Tables of artisans were nestled among the trees, selling items such as handcrafted pottery and organic, homemade soaps. After we made it through a few sections, our noses picked up the fair food aroma. The enthralling scent of dough being fried was pleasantly mixed with multiple spices filling the air.
The vendors needed a massive amount of food to withstand the expected 30,000 attendees’ eager stomachs, which could have made commercialized sellers seem like a necessity. However, the Folk Festival managed to hold on to its integrity and include a variety of locally run booths. The festival had everything from traditional fair food like fried Oreos and funnel cake, to North Carolina style BBQ and fried okra. Even Doyle’s, a Murphy restaurant staple, offered their featured dishes.
Intrigued by numerous “Eat at Doyle’s” signs dotted along the roads of the neighboring Highway 64 towns of Murphy and Brasstown, we chose this as our other place to taste. Doyle’s offered Sweet Chili Chicken and Thai Peanut Beef skewers, going beyond typical fried fair offerings. Purchasing a few to split, our mouths were filled with sweet, savory and spicy tastes. The juiciness and tenderness was undeniable, and all the more special, because it wasn’t accompanied by the feeling of eating our weight in oil.
After getting our local food fix in, it became time to try the fair classic–fried Oreos. Local librarians, further boosting the Festival’s local support and our eagerness to purchase them, made these Oreos. Unable to deny ourselves, we indulged in this traditional treat, not prepared for the extent to which we would fall in love. The warmth of the soft, fluffy dough topped with the generous sprinkling of powdered sugar, was enough to make our mouths salivate even before the first bite. From first glance, each layer was distinct, yet every bite melded the flavors perfectly. The golden dough was not overly sweet, allowing the Oreo to remain the focus. Even the sting of powdered sugar blowing in our eyes could not distract from the experience.
Amidst the string of other fair classics like freshly made, hand-cut ribbon fries and crunchy, shiny candy apples, we sampled regional features like Western-style barbeque, fried okra and apple dumplings. After experiencing so many wonderful tastes, textures and smells, we can easily conclude that nobody makes these treats quite like an Appalachian.
The fullness that lingered in our bellies throughout the day was only one pleasant reminder of our culinary experience at the Folk Festival. Throughout the season, and in years to come, any aroma of fair fare will transport us to a fall state of mind.
