10 food favorites you don't want to miss at Minnesota State Fair
It's Fairalicious! Nearly 300 concessionaires serve more than 450 different offerings at the Minnesota State Fair, from turkey drumsticks and jerkstyle chicken wings to such newcomers as deepfried pumpkin pie and minidoughnutbatter ice cream. Here are 10 returning favorites that definitely fall in the don'tmiss category. For more of Rick's best bets at the fair, follow him on Twitter today as he charts his course through the new foods. You'll relish yours in a far flashier vessel a hollowedout pineapple, Island courtesy of >Manny Tortas. For the beverage version of one of those gigantic plushtoy prizes, coowners (and siblings) Manny and Vicky Gonzalez blend fresh pineapple juice, coconut juice and ice into a pi coladastyle libation ($7) that so utterly refreshing it guaranteed to knock the latesummer heat index down a few points. At the top is chef Alex Sadowsky walleye cakes, a handpattied combination of salmon and housesmoked walleye blended with Minnesotaharvested wild rice and 17 herbs and spices ( that sounds really good, said owner Tim Weiss with a laugh), coated in panko and fried to golden, crisply delicate perfection. They served two to an order with a side of zesty honeymustard sauce. Price? $7.75, but here a tip: Save $2.50 by picking up a Blue Ribbon Bargain Book ($4, sold at the State FairWear gift shops at the Visitors Plaza, Lower Grandstand and Warner Coliseum), which offers coupons to 88 fair foodanddrink Robert Griffin III Elite Jersey vendors.
Cooper St. It baked, not fried, an onastick rarity, and it tastes as good as it looks, and even better when dunked in the sisters lively marinara sauce. The idea came from an aroundthestate tour the sisters embarked upon when they started out 11 years ago, searching for inspiration. still our best seller, said Peterson. big part of that is because porketta, hailing from the Iron Range, is just so kind of Minnesota, you know? Fried guilty pleasure
Frylandia, also known as the Minnesota State Fairgrounds, probably offers more deepfried delicacies per acre than any other real estate on Earth, with annual consumption numbers high enough to drive half the state population straight to a Weight Watchers meeting: 2.6 million cheese curds, 500,000 corn dogs, 4.056 million mini doughnuts. Yikes. At Danielson Daughters, a lowprofile/highquality deepfried destination run by sisters Sheryl McGuire, Leanne Mear and Tracey Donnelly, a hardworking team sweats their way through the fair 12 days by ripping through 3 tons of freshly sliced yellow onions. With 56 years of experience, it a highly efficient process: A quick dip in a light, pancakelike batter, a brief eagleeyed spin through a bubbling vat of oil and voil a basket ($5) of guilty pleasure that hits every note up and down the sweet, crispy, salty and hot scales.
, south exterior
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That's a mouthful!
While it might not exude the exoticism of the Midway fire eaters and sword swallowers, the show at officialfootballredskins.com/10_robert_griffin_iii_jersey_authentic_black_limited_cheap.html the Cream Puffs stand is still pretty entertaining. Owner George Tom gives customers a Robert Griffin III Black Jersey peek into the kitchen, where his crew never seems to stop mixing, baking, splitting and filling golden, delicate pte choux. The encore? Watching customers trying to eat these overstuffed behemoths ($4) without getting a kisser full of whipped cream.
Dan Patch Av. and Liggett St.
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Farm fresh
Take a bite out of the state largest crop at the always popular Corn Roast. Last year, owner Brad Ribar and his 100strong crew went through roughly 25 acres of juicy sweet corn (translation: approximately 180,000 buttersoaked cobs, or one for the populations of Lakeville, Eden Prairie and Woodbury, combined) picked daily on Jerry Untiedt farm outside Monticello, Minn. Nature utterly delicious version of food on a stick happens to be one of the fair great values, a bit of Minnesotaraised euphoria for $3. The 28yearold stand replaced a meatloaf vendor also boasts one of the fair greenest efforts, with husks and cobs recycled into animal feed.
Dan Patch Av. and Nelson St.
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Great Lakes smelt
Six years ago, as part of a growing trend toward celebrating distinctly Gopher State fare at the fair, Walleye on a Stick coowner Bill Davis introduced fried Great Lakes smelt ($6) to his menu. It took a while to find an audience. definitely in the same Minnesota tradition as your walleye, and it a fish that other parts of the country may not have ever heard of, he said. for those who didn grow up with smelt, the idea of popping a little fish in your mouth takes some courage. Still, this gustatory leap of faith has a definite payoff (and, not to worry: The www.officialfootballredskins.com/10_robert_griffin_iii_jersey_authentic_black_limited_cheap.html fingersized fish are served gutted, with their heads removed), with a dozen or so lightly breaded, gently flavored fish stacked in a basket and served with pimientopocked tartar sauce. For true smelt aficionados, Davis also supplies a splash of malt vinegar. Another reason to love? It flopped when Davis tried to introduce it in North Dakota. thought it was bait it what they use for catching northern [pike] and they wouldn touch it, he said with a laugh._Star Tribune file">
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