Now these are two completely divergent culinary experiences. The Great State Fair of Texas has always featured real food for real people (hello, Chili Pavilion!), whereas Food & Wine offers more traditional culinary experience – fair versus fare, if you will.
Some of my returning favorites at Food & Wine are:
- New Orleans, LA: Spicy Cajun Crawfish and Vegetable Stew; Chicken and Andouille Gumbo; Praline Bread Pudding with Bourbon Caramel Sauce
- Cape Town, South Africa: Mealie Soup with Crabmeat and Chili Oil; Seared Beef Tenderloin with Sweet Potato PurÃ©e and Mango Barbeque Sauce
- Montreal, Canada: Canadian Cheddar Cheese Soup; Maple Glazed Salmon with Lentil Salad; Spicy Chicken Sausage with Sweet Corn Polenta; Maple Sugar Candy
- Wellington, New Zealand: Seared Sea Scallop with Vegetable Slaw and Lemon Oil; Lamb Slider with Tomato Chutney
Whereas my “hit list” for the State Fair would be:
- CORN DOGS!!!
- Stuffed Wings on a stick â€“ Texas sized, boneless, seasoned stuffed wings, fried and served on a stick.
- Texas Bar-B-Que Boomerangs â€“ Tender, hickory smoked brisket, chopped and mixed with BWâ€™s special sweet, smokey flavorful BBQ sauce. Brisket is scooped into a light pastry won ton wrapper, folded, sealed and deep fried to a delicate crisp golden brown
- Chili Cheese Dog Pot Pie â€“ Slices of wieners mixed with chili, covered with grated cheese and a pastry crust. Baked and cut into squares, served in a 12 oz. bowl.
- Fernieâ€™s Southern Fried Fajitas â€“ Tender succulent strips of mildly seasoned skirt steak dipped in batter & fried until golden & crunchy. Topped with savory fried onions & served with a side of creamy homestyle gravy.
(OK, OK… my cardiologist would prefer me attend Food & Wine – and yours would too! – so maybe take in the State Fair in moderation!)
To be honest, I can’t begin to pick one over the other – both are gastronomical treats and a great way to spend an evening.
My only regret is that I can’t be in two places at once!