It's Race Time To Dining In Dawnsonville, Georgia

Bu Kathy Barnett Editor-In-Chief

Dawsonville, Georgia, is a town where the roar of engines and the nostalgia of racing history blend seamlessly with Southern hospitality. Known as the birthplace of NASCAR, Dawsonville boasts a rich motorsports heritage that comes to life at the Dawsonville History Museum, now home to the Georgia Racing Hall of Fame. This museum pays tribute to racing legends and showcases the town’s deep ties to stock car racing, with exhibits featuring memorabilia from pioneers like Bill Elliott, affectionately known as “Awesome Bill from Dawsonville.”

His wife, Cindy Elliott, is the current director of the museum and graciously led our tour, giving personal insights of her husband’s and son’s accomplishments. Her chosen career as a photojournalist shines through as you walk through and study the various displays she is instrumental in creating.

When I asked her if she watches every second of every race or looks away in fear of disaster, she answered that she watches but is also constantly praying. Did she encourage her son to follow in his father’s footsteps?

“No, I put a golf club in his hand every night,” she answered. “The result is he is an avid golfer in addition to being a Nascar champion.”

I learned during this tour that in the early 20th century, this quiet town was a hub for moonshine runners who souped up their cars to outrun the law while transporting illegal whiskey to Atlanta. These daredevil drivers unknowingly laid the foundation for stock car racing, now Nascar, as they pushed their modified vehicles to the limit on the winding mountain roads. I was privileged to meet the founder, Gordon Pirkle, who shared personal memories of those days. I asked him if he ever participated in any of those runs.

“If you ask anyone around here from back then if they were involved in those runs and they answer ‘no,’ then they are lying,” he said, smiling. “Money was too tight and we had to support our families however we could. That was the only available way to make a dollar back then and we just had to do it."

Just a short distance from the museum, Gordon is also the long-time owner of the iconic Dawsonville Pool Room Diner, a local institution where the past and present of NASCAR come together. The atmosphere is as casual and fun as the town itself where fans and racers alike gather and share stories of Dawsonville’s glory days while enjoying Southern classics. Adorned with racing memorabilia, The Pool Room even carries on the tradition of sounding a “si-reen” (as Gordon called it) every time one of Dawsonville’s own wins a race.

“It keeps the racing spirit alive in the heart of the town,” he said.

Famously known for their “Bully Burgers,” hand-cut French Fries and sweet tea, we ordered the legendary hand-formed beef patty. It was perfectly seasoned and grilled to create a savory, charred exterior while remaining tender and juicy inside. It’s served on a soft, toasted bun and topped with our choice of fresh lettuce, tomatoes, onions, pickles, and a slice of melted American cheese. I ordered mine without the cheese. My order of onion rings and old-fashioned root beer completed my selection. I like the convenience of Fastfood restaurants like anyone else when I’m in a hurry. But I am so glad I was not in a hurry while visiting this diner so that I could savor each and every bite.

Now it’s easy to see why this spot is beloved by locals and visitors alike. The Pool Room is more than just a place to grab a bite; it’s a living piece of NASCAR history and a mustsee for racing fans. The Bully Burger captures the essence of old-school diner fare.

When visiting Dawsonville, we stayed overnight at nearby Amicalola Falls State Park and Lodge, a hidden gem where nature and comfort meet. The lodge, perched near the top of Georgia’s tallest waterfall, provides breathtaking views. We enjoyed a lovely dinner at the Cascades Restaurant within the resort. We were seated by an open window so we could enjoy the sunset over the beautiful mountainside. Since mocktails seem to be extra popular lately, I chose a sweet peach daiquiri and accompanying Seasonal Eatings editor, Kandy, ordered a Shirley Temple. I’ve never tasted a Shirley Temple, so I had to sample. I liked it and Kandy assured me it was just made just right.

Kandy enjoyed the fried chicken entrée while her hubby ordered a ribeye steak, perfectly prepared to his taste. Another first for me was a roasted whole local rainbow trout, served complete with head and tail. I must admit, I covered it’s eye and mouth with a piece of lettuce from my salad. It was exceptionally tasty and yes, I would gladly order it again. Just had to get used to my food staring back at me. Our salads included more than the usual lettuce, a couple croutons and bit of cheese. There was an assortment of colorful, tasty trimmings as our picture shows. We unanimously gave our meal, service and restaurant experience two thumbs up with our five-star review.

That, however, is not the end of my story. Nope, we did not think to save room for dessert. So we ordered to go and took back to our room for a late-night snack. I even finished mine the next morning for breakfast. Not a real smart move because breakfast was an allyou-can-eat buffet with a choice of everything entitled “breakfast food.”

We can now enjoy trying the following recipes Cindy Elliot shared with us to extend our memories of our visit to Dawsonville.

Aunt Doris’s Éclair

1 box graham crackers

2 boxes (4 serving size) instant French Vanilla pudding

3 cups cold milk

1 (8 oz.) tub Cool Whip

Combine both pudding mixes with cold milk. Beat until thick. Fold in Cool Whip. Layer graham crackers in bottom of casserole dish. Cover with half of the pudding mixture. Add another layer of graham crackers then spread the rest of pudding mixture over this. Place another layer of graham crackers on top. Refrigerate for two hours before you start the frosting.

Fudge Frosting:

¼ cup milk

¼ cup cocoa

1 cup sugar

½ stick butter

Bring to rapid boil for just over 1 minute. Remove from heat. Let cool slightly while stirring constantly. Then add ¼ to ½ tsp. vanilla. Mix well.Top Éclair with Fudge Frosting and chill overnight.

Submitted by Cindy Elliott

Rosemary And Habanero Pork Roast

3 cloves garlic, sliced

1 ( 3-4 pound ) boneless center-cut rolled pork loin

fresh ground black pepper, to taste

2 tsp. peanut oil

2 lbs. new potatoes

1 lb. carrots, peeled

¼ cup fresh rosemary leaves, left whole

Glaze: 1/2 cup apricot jam

3 cloves garlic

1 fresh habanero pepper, seeded

1 tbsp. red wine

1 tsp. salt

freshly ground black pepper, to taste

Instructions:

Preheat oven to 350 degrees. Insert garlic slices into the folds of the pork roast and pepper generously. In large roasting pan, sear all sides of pork in small amount oil. Remove from heat and nestle the potatoes, carrots, and rosemary around roast. Roast uncovered at 350 degrees for 1 and 1/2 hours. Meanwhile, in a food processor, pulse the jam, garlic, habanero pepper, wine, salt and black pepper. Pour the glaze over the roast and return to oven for another 30 minutes. Let the roast stand for 10 minutes before serving. Slice the roast and fan out the slices on a platter. Surround with the potatoes and carrots. Prep Time: 15 min Cook Time: 2 hours for medium

Submitted by Cindy Elliott