The Dawsonville Pool Room will once again open for lunch on New Year's Day and welcomes everyone to ring in 2016 with the southern tradition of collard greens, black-eyed peas and hog jowls.
The $8 all-you-can-eat-buffet, said to bring luck and fortune for the coming year, starts at 11 a.m.
"We'll start cooking on Wednesday morning and then cook all day and Thursday morning, too," said Owner Gordon Pirkle.
Using the same family recipe for years and years, the Pool Room crew plans to cook more than 60 bushels of greens, 80 pounds of black-eyed peas and about 150 pounds of pork for lunch.
"Every year we do it the same way by cooking the collards outside," he said.
Drippings from the boiled hog jowls flavor the greens so much that there's no need to add any salt.
And it must be a tasty recipe, because Pirkle has never had to advertise the annual event that started more than 30 years ago with the intention of feeding his family and staff on New Year's Day.
Now, diners drive from all around to get a taste of the southern staples.
"It got to be a real tradition where people came from all around in places like Forsyth, Lumpkin and Hall counties for lunch," he said.