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Let’s Talk About Food: State Fairs ‘23 – Part 3
Believe it or not, STATE FAIR SEASON KEEPS GOING! It’s the third go ‘round and we’re hitting up THREE states – Iowa, Minnesota, and the Big Tex! And of course we’ve got more pictures!
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- Iowa State Fair: Aug 10-20 ‘23
- PEOPLE’S CHOICE BEST NEW FOOD: The Deep-Fried Bacon Brisket Mac-n-Cheese Grilled Cheese by What’s Your Cheez – The Rib Shack’s signature Bacon Brisket Mac and Cheese is slathered between layers of American cheese and two slices of What’s Your Cheez Bacon Cheddar Bread. It is then deep-fried until golden brown and served with a signature raspberry chipotle BBQ sauce.
- Iowa State Fair: Aug 10-20 ‘23
- BEST NEW FOOD FINALIST: Iowa Twinkie by Whatcha Smokin’ BBQ & Brew – “A Texas staple with an Iowa twist.” A smoked bacon-wrapped jalapeno stuffed with pulled pork, sweet corn, cream cheese and ranch seasoning. It is then glazed with Whatcha Smokin’ BBQ & Brew house-made Sweet + Sticky BBQ sauce and drizzled with house-made ranch dressing.
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- BEST NEW FOOD FINALIST: Grinder Ball by The Bacon Box – The Grinder Ball is a blend of bacon balls stuffed with mozzarella cheese, wrapped in bacon, rotisserie smoked and dipped in warm marinara sauce. The Grinder Ball is The Bacon Box’s new signature gluten-free take on the traditional State Fair Grinder.
- Minnesota State Fair: Aug 24 – Sep 4 ‘23
- Bacon-Wrapped Waffle Dog by Nordic Waffles. Griddled bacon-wrapped Kramarczuk hot dog served on a Nordic Waffle with cheddar cheese, pickle slices and crispy onions and drizzled with burger sauce.
- Ba-Sants in Two Varieties – Everything Cream Cheese and Sweet Corn by French Meadow Bakery & Cafe. A buttery, crisp and caramelized pastry – a combination of a bagel and croissant: Everything Cream Cheese Ba-Sant is rolled in poppy seeds, sesame seeds, onion flakes, garlic flakes, black pepper and sea salt with a scallion cream cheese filling; Sweet Corn Ba-Sant is filled with fresh sweet corn custard and garnished with crunchy caramel corn.
- Chicken Momo With Tomato Chutney by Midtown Global Market’s MomoDosa. Blend of ground chicken, cabbage, onion, ginger and other spices steamed in a dough wrapper. Served with tomato chutney. (Available Aug. 24-29 only) (New Vendor)
- Fried Butternut Squash Ravioli by Oodles of Noodles. Deep-fried butternut squash ravioli sprinkled with maple cinnamon sugar. Served with a side of whipped ricotta. (Vegetarian)
- Holey Hamloaf Breakfast Sandwich by Hamline Church. Hamloaf, tangy glaze, caramelized onions and cheese in a sandwich made with fried egg-in-a-hole toast. [Savuer recipe/article for Hamloaf]
- Irish Butter Ice Cream Over Brown Sugar Cinnamon Toast by Blue Moon Dine-In-Theater. Ice cream made with European-style butter served on brown sugar cinnamon toast, drizzled with butter syrup and sprinkled with sea salt flakes.
- Texas State Fair: Sep 29 – Oct 22 ‘23
- Winner “Best Taste – Savory”: DEEP FRIED PHO by Michelle Le. Bringing a southern flare to this popular traditional Vietnamese comfort food that is both rich and savory. Deep Fried Pho is handcrafted, rolled up, and deep-fried Texas style! This unique combination creates a perfect balance between flavorful and refreshing. With every bite, you get a harmonious and succulent mouthful of noodles, slices of beef, fresh herbs, bean sprouts, and a taste of aromatic pho broth that has been slowly simmered for hours. To tie this experience together, it is served with a side of pho broth for dipping, lime, jalapeños, cilantro, hoisin sauce, and sriracha for a spicy, fiery kick! Pairs well with Karbach’s Hopadillo IPA!
- Winner “Best Taste – Sweet”: Biscoff® Delight by Stephen El Gidi. Immerse yourself in the realm of a classic New York-style cheesecake coated with Belgian chocolate. Each bite reveals the symphony of an outer layer adorned with crushed Biscoff® cookies, offering a delightful crunch. To elevate this edible artwork, a drizzle of Lotus Biscoff® spread cascades gracefully, imparting a caramelized touch. Finally, a crowning glory is bestowed upon this culinary marvel with a perfectly placed Biscoff® cookie that entices you to embrace pure indulgence. Pairs well with a Ziegenbock!
- Winner “Most Creative”: Bourbon Banana Caramel Sopapillas by Cody & Lauren Hays. Hot and delicious traditional sopapillas topped with vanilla-caramel-infused bananas, sweet bourbon syrup, crushed candied pecans, sweetened mascarpone cheese, crumbled Nilla Wafers, and dusted with powdered sugar. Pairs well with a Ziegenbock!
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