In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? In Part 2, the guys return to Jeff’s home state–Minnesota! From savory bites to sweet treats, listen in as the cubs dish on the new selection of fabulous fair foods.
Show Topics
Let’s Talk About Food: State Fairs ‘26 – Part 2
Summer has been in full force for a bit and once again the STATE FAIRS are active. For 2026, we’ve got a new batch of foods to consider as we return to one of our faves, Minnesota! Minnesota State Fair: Aug 27 – September 7 ’26. Let’s take a look at which items this year we’d consider trying, sharing, or buying this time.
First up, SAVORY STUFF!
Chorizo Manchego Croquettes – Paella Depot: Spanish-style potato croquettes filled with manchego cheese and Spanish chorizo. Lightly breaded, fried and garnished with chives. Drizzled with homemade lemon garlic aioli. (Gluten-free)
Cracklin’ Corn Ribs – The Blue Barn: corn cob quarters dipped in tempura batter, then fried. Brushed with seasoned butter and topped with bacon ranch, green onion and candied jalapeños. Served on a bed of pork rinds.
The Fried and the Furious: Cubano Drift – The Herbivorous Butcher: a deep-fried Cubano-style sandwich made with a crunchy tortilla filled with vegan Cuban pork, vegan Swiss cheese, dill pickle relish, vegan garlic mayo and mustard. Served with a side of jalapeño citrus sauce. (Vegan)
Elote Tots – Tot Boss: Deep-fried tater tots tossed in Tajín and topped with an elote-style sauce made with roasted corn, diced peppers, cheddar cheese, crema and cream cheese. Finished with cotija cheese and more Tajín. (Vegetarian)
Honey Brisket Battered Potatoes – Australian Battered Potatoes: deep-fried Australian Battered Potatoes topped with beef brisket, smothered in nacho cheese and drizzled with hot honey.
Jamaican Jerk Chicken Loaded Fries – Midtown Global Market’s Irie Jamaican Express: battered french fries topped with Jamaican jerk chicken, melted cheese and green onions. Drizzled with ranch and jerk sauce. (Aug. 27 to Sept. 1 only)
Sligo Slider Bites On-A-Stick – O’Gara’s at the Fair: handmade dumplings stuffed with a cheeseburger blend made of beef, cheddar, pickle and onion. Skewered on-a-stick and deep-fried. Served with homemade Thousand Island dressing.
Secondly, SWEET THINGS!
Brandy Old Fashioned Cookie Dough – Kora & Mila’s Cookie Dough: an edible cookie dough infused with nonalcoholic brandy flavor and combined with orange zest, cinnamon, dark chocolate chips and tart dried cherries. Served on-a-stick, hand dipped in brandy-flavored bittersweet chocolate, and rolled in Biscoff® cookie crumbs. (Vegetarian)
Butter Brew Mustache Pretzel– Blue moon Dine-In Theater: a handmade soft pretzel dough rolled in the shape of a mustache and baked. Coated in melted butter and tossed in a butter brew sugar mixture flavored with caramel, vanilla and butterscotch. Served with a side of vanilla soft-serve dip. (Vegetarian)
Dubai Whoopie Pie– Dino’s Gyros: a Dubai chocolate-inspired whoopie pie made with pistachio cream sandwiched between two dark chocolate cakes. Rolled in Dino’s Dubai crunch topping of shredded filo, crushed pistachios, honey and brown sugar. (Vegetarian)
French Chouxnut Sundae – Bridgeman’s Ice cream: a Salted Caramel Espresso ice cream piled atop a choux pastry donut filled with milk chocolate mousse and topped with dark chocolate fondant icing and chocolate curls. Finished with caramel drizzle, whipped cream and a cherry. (Vegetarian)
Pickle Pie – LuLu’s Public House: a pie crust filled with a blend of chopped pickles, pickle juice and cream cheese. Topped with homemade savory whipped frosting made with ranch and Cholula Hot Sauce. Garnished with a gherkin and a sprinkle of dill. (Vegetarian)
Strawberry Ube Sundae Tart – Sara’s Tipsy Pies: a swirled strawberry and ube marshmallow cream mixed with chocolate chips, chilled and scooped into a fudge-filled gluten-friendly shortbread crust. Topped with whipped cream, strawberry sauce and edible glitter sprinkles. (Gluten-friendly)
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? This go round, the guys return to one of their fave states: Wisconsin! Listen in as the cubs take a look at some delectable delights and bubbly beverages hitting a fair near you.
Show Topic
Let’s Talk About Food: State Fairs ‘26 – Part 1
It’s summer time and once again the STATE FAIRS are coming back around. In 2026, there are new foods to consider as we return to one of our faves, Wisconsin! Wisconsin State Fair: Aug 6-16 ’26 Let’s see which delectable delights we’re willing to pry open our wallets for this time.
First up, DRINKS!
Big Pat’s Pit Stop Punch – a nostalgic party punch made with bright and fruity pineapple juice, fizzy lemon lime soda, and a generous scoop of rainbow sherbet. This delicious and refreshing drink, all dressed up for a day at the races, is sure to rev your engine!
Chocolate Covered Strawberry Sipper – a crisp, refreshing blend of creamy strawberry oat milk, rich chocolate, and Wisconsin honey. Served over ice and garnished with an Olympia Granola Strawberry Chocolate Granola Bar Dipper for an extra snack. Gluten-free, dairy-free, and perfectly chilled for everyone to enjoy at the State Fair!
Circus Peanut Spritz – a beautiful two-toned orange colored blast from the past. The unique circus peanut flavor will evoke great childhood memories once the banana bread syrup and club soda are added and topped with a whimsical whip cream and circus peanut topping.
Hawaiian Pizza Slush – a playful punch of sweet pineapple and savory pizza sauce in an icy, refreshing blend. Garnished with a Canadian bacon wrapped cheese stick and topped with croutons, herbs, and parmesan, this drink mimics the perfect slice in every sip.
Monkey Bread – a cup full of ice-cold Mr. Pibb swirled with butterscotch syrup, cinnamon bun syrup, sweet cream, and piled high with whipped cream and a dusting of cinnamon. It’s like a fresh baked piece of monkey bread melted into a fizzy, creamy soda explosion!
Wisconsinite Slush – beloved real kosher dill pickle juice in an icy, craveable slushie, swirled with zesty Tajin, and topped with Wisconsin staples of two baby dill pickles, a Klement’s beef stick, and creamy mozzarella cheese. Because everything’s better when it’s made in Wisconsin!
Let’s talk about NOMS!
Birria Flamin’ Bombs – a crazy twist on a fan-favorite meal that showcases rich, delicious flavors! These crispy bombs are filled with slow-cooked beef birria, cilantro, onion, and melted mozzarella cheese, then coated in a savory seasoned breadcrumb blend and served with a birria consommé for dipping with a side of creamy chipotle aioli.
Bourbon Deep – Fried Pecan Pie – Bourbon infused Pecan filling in a homemade flakey crust that is fried that’s dusted with brown sugar and served with a scoop of vanilla or cinnamon ice cream.
Deep–Fried Horchata Balls – Indulgent, sweet bites dusted in cinnamon sugar, drizzled with rich dulce de leche sauce, chocolate sauce, then topped with mini chocolate chips, toasted coconut and sweet fried plantain chips for the ultimate dessert!
Deep-Fried Ranch – a creamy filling made with ranch seasoning, cream cheese and buttermilk. Coated in a crispy panko shell and deep fried until golden perfection. Topped with a dusting of ranch powder and served with a side of hot honey or ranch for dipping.
French Onion Cheese Pull – inspired by the flavor of classic French onion soup but even cheesier. Bite into a melty Wisconsin cheese center wrapped in a crispy, corn dog with onion infused batter and fried to golden perfection. Finished with a cool, creamy French onion topping and get ready to enjoy a signature cheese pull!
Porky Puff – a golden, flaky puff pastry filled with tender pulled pork, house-made zesty peach filling, layered with creamy garlic and herb cheese for a rich, savory bite. Baked until light and crispy, finished with a drizzle of hot honey, and a sprinkle of mustard seeds, this Puff delivers the perfect balance of sweet heat and tang. Handheld and packed with bold flavor, it’s an easy-to-eat indulgence that hits every note in one irresistible square!
Smoked Pork Pierogi Sliders – buttery pierogi as the bun, stuffed with tender, slow-smoked pork and cheddar cheese and topped with crisp, sweet coleslaw, rich BBQ sauce, and a punchy pickle to create the perfect balance of smoky, creamy, and bold flavors
Wisco Short Rib Corn Dog – a corn dog features a braised short rib and raw milk gouda skewer, hand battered in New Glarus beer corn bread mix and crunchy breadcrumbs, then deep–fried. Topped with a locally produced smoked tomato sauce and honey drizzle for a dish delivered from farms all over the state.
In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2026 hold for the cubs? In Part 2, the guys return to Jeff’s home state–Minnesota! From savory bites to sweet treats, listen in as the cubs dish on the new selection of fabulous fair foods.