Once in awhile I’m wrong. Maybe it was bad information, and maybe I just misinterpreted what I heard. But I was glad to be incorrect in this case.
A few weeks ago I posted on what I thought was the demise of Pork in the Park. But since we celebrated National Pig Day this week, I’m very, very happy the report of its demise was premature!
Instead, the annual festival was retooled and scaled back to a two-day event to be held on Friday, April 24 and Saturday, April 25 – the dates the now-shuttered Salisbury Festival would have fallen on. After the ill-fated move by Pork in the Park to Mother’s Day weekend last year (thanks to Easter occurring on its usual April weekend) the closure of the Salisbury Festival in favor of a fall event gives Pork in the Park a little better weather potential.
Other big changes immediately apparent are the serious reduction in admission prices from last year’s $7 to a much more affordable $3. When you factor in the food costs, families didn’t seem as willing to shell out the money to get in. You may not have the ambitious entertainment schedule of recent years, but as long as there are ribs to eat most will be happy to have the same sort of bands we usually hear for most of the fall festivals. (You can bring back Smokin’ Gunnz for me.)
It’s most likely the cost came down once the decision was made to broom the wing eating contest that comprised most of the Sunday entertainment and the national recording acts on Friday and Saturday nights – although I haven’t seen an updated entertainment scale yet the promotions are for the Eastern Shore Wing War (a people’s choice contest), the cornhole tournament, and pig races. (No wagering, please.)
Last year had to be a disappointment for the county’s tourism board, with the number of competitors way down from previous years. The trick will be getting those who passed on the event last year to place it back on their contest calendars. I think if they can get back to around 80 to 100 competitors that will be a success. It’s likely the cyclical nature of the food business has weeded out some of the weaker, less serious competition teams as barbeque is not necessarily the “in” thing right now so doubling the number who participated last year would be a good goal.
As for us, I am pleased to see the event come back. It may not be as ambitious as it was before, but at least the organizers conceded they reached a dead end and decided to give it another shot on the scale we were accustomed to. I’m sure I’ll be there, so hopefully I’ll have a goodly amount of company.