Camry Kitchen Creations
Customize a cutting board that shows off your style and your state! Watch as your South Carolina-inspired cutting board is personalized in the trunk of the Camry.
RAV4 Tag Your Bag
Can we tag along on your next trip? Put your personal touch on these soft leather luggage tags to make your suitcase stand out from the rest!
Back by popular demand, these canvas tote bags will return with two new commemorative designs. Grab one while they last!
Tandem Photo Op
Grab a friend and strike a picture-perfect pose on the tandem bicycle!
Stop by the Aquas Frescas cart for a refreshing, fruity sample of this Mexican staple.
Collect 3 stamps on your culinary passport as you explore Travel.Eat.Repeat. in the Culinary Village and receive a complimentary leather passport cover.
And Toyota Owners - be sure to show your keys for a special gift!
Postcard Photo Booth
Attending Smokin' in the Boys' Room or Southern Renaissance? Commemorate your 2019 festival experience with a postcard greeting to send to friends and family.
1 Pie Dough
2 tablespoons butter
2 Vidalia onions, thinly sliced
5 slices bacon
8 small yellow summer squash, sliced into 1/4 inch rounds
1/2 teaspooon salt
1 teaspoon freshly ground black pepper
1/4 cup sour cream
1 1/2 cups grated Gruyère cheese
Roll out dough into a 12-inch circle. Place into a 9-inch round pie plate and flute; partially bake the dough.
Preheat oven to 375 degrees.
Melt the butter in a medium sauté pan. Add onions and sauté for 40 minutes on medium-low heat, or until onions are caramelized.
Cook bacon in a large sauté pan until crisp. Remove from pan and drain on a paper towel; let cool and then break into pieces. Reserve 2 tablespoons of bacon grease in the pan. Add squash, salt, and pepper to pan and cook for 20 minutes on medium-high heat, stirring occasionally.
In a large bowl, whisk the egg and sour cream to combine. Add bacon, onions, squash, and cheese. Stir to combine. Spoon mixture into pie crust and bake for 25 minutes until golden and bubbly.