So many of us enter the fairground using a shuttle to the West End. With that in mind, I’ve put the new foods in order based on the trip around the fairgrounds.
West End Market:
The blue barn
Breakfast gnocchi: A bed of potato gnocchi topped with scrambled eggs, bacon, cream of pesto, shallots and balsamic glaze.
Sweet Potato Poutine: Sweet potato waffle fries topped with cheese curds, Beyond chorizo sausage, turmeric sauce, pico de gallo and fresh cilantro. (Vegetarian)
Lulu’s public house
Little dog : All-beef hot dog dipped in corn dog batter, rolled in a mixture of chopped potatoes, cheddar cheese and onions, then fried.
Belly Full Nordic Waffle and Vanilla Dream Nordic Waffle: Two new, freshly made waffle sandwiches. Belly Full is a spring onion infused Nordic waffle filled with vacuum-packed seasoned pork belly with coleslaw and locally made jalapeno jam. Vanilla Dream is a Nordic waffle coated in cinnamon and sugar, and filled with Norwegian vanilla pastry cream.
Near the grandstand:
Minne Hot Hot: Smoked short ribs tossed in a hot Nashville sauce, served with Comeback sauce.
German root beer and popcorn
Cotton candy float: Cotton candy soda poured over Kemps vanilla ice cream and topped with cotton candy.
The Hideaway Speakeasy
All charlatan! : Farm-fresh fried duck egg from Ferme Graise in Faribault on sliced smoked ham, aged cheddar cheese, tomato and spinach, served open on toasted sourdough bread with paprika aioli.
Blue Moon Dinner
Lemon Cookie Tortilla Chips: Lemon sandwich cookies deconstructed into four large tortilla chips made from a mixture of cookies and corn, served with a creamy dip in the center of the cookie topped with lemon creme.
New Mexico Chili Dog Sliders Two Ways: Green Chili and Red Chili, prepared with house-roasted New Mexico Hatch chilies and a hint of chorizo pork, topped with queso-style cheese and red onion, served over all-beef hot dogs on buns . Comes with a prickly pear cactus slushie shooter on the side.
Near the Colosseum and the Granges:
Bridgeman’s Ice Cream
Gray duck sundae: Bridgeman’s Black Licorice Ice Cream topped with marshmallow creme, crunchy mini marshmallows, whipped cream and a cherry.
Concha Bacon Burger: Beef patty with raspberry aioli, lettuce, pepper jack cheese, pickled jalapenos and bacon served on a concha, a traditional Mexican sweet bun. Located in the Warner Coliseum, west side.
Fried ice cream: Handmade ice cream bar covered in a crispy corn flake coating, deep fried, drizzled with raspberry and blueberry sauces and topped with sprinkles – suitable for vegetarians. At the Snack House, located in the Warner Coliseum, south side.
Minne Blueberry Pie: Handmade blueberry pie with a crispy, flaky crust, filled with blueberries and served with vanilla ice cream. (Vegan if served without ice.)
Near WCCO-TV and Radio on the way to the Food Building:
Celebration cake on a stick: White cake infused with almond flavor and decorated with white icing. This mini version of Mancini’s homemade cake can be personalized on the spot with a short text to celebrate a favorite Fair fan or special occasion.
French Meadows Bakery
Vegan entrees—Earth Sliders TM; Meatballs & Marinara: Earth SlidersTM are marinated, breaded and crispy “chicken” patties topped with a lightly spiced house secret sauce, shredded lettuce and house pickles marinated in turmeric, garlic and sweet onion, the all served on a toasted bun. “Meat” and marinara balls are “meat” balls seasoned with Italian herbs, browned and sautéed in a homemade garlic and oregano red marinara sauce, topped with herbal parmesan cheese and parsley fresh, and served with a slice of toast. sourdough bread.
Tirokroketes: Mixture of spicy feta, cream cheese and mozzarella tossed with Dino’s Greek seasoning, then rolled in gluten-free panko, fried and sprinkled with lemon juice, parmesan cheese and Dino’s seasoning. (This is gluten-free, vegetarian.)
Daryl’s Dog House
vegan corn dog: Plant-based vegan hot dog hand-dipped in vegan corn dog batter and fried.
Root Bridge n’ Barrel
Two locations serving Lift Bridge Root Beer, Lift Bridge Black Cherry Soda, Pink Lemonade and other assorted sodas.
Serve new official food soulsicle (fried chicken on a stick, topped with candied yam sauce, cornbread crumble, macaroni and cheese seasoned cheddar cheese, hot sauce and green onions), more Donut Peach Cobbler (yeast donut topped with peach cobbler topping and cookie crumbs), and Queen B Lemonade (blueberry lavender lemonade).
Will serve four bowls of fresh superfoods: Anchor Bowl (acai, granola, banana, coconut flakes, cashew cocoa butter); Nauti Bowl (acai, pitaya, granola, banana, cocoa nibs, peanut butter); paddle bowl (Blue Majik, mango, coconut, granola, strawberries, coconut flakes, honey); and sunset bowl (ube, blood orange, granola, blueberries, coconut flakes, honey). The ingredients are organic, gluten-free, dairy-free, plant-based and contain no refined sugar.
Two new vegan dishes—Poultrygeist (fried chicken topped with sausage sauce and fried onions on buttery Texas toast) and Steak-xorcist (fried chicken steak topped with sausage sauce and fried onions on buttery Texas toast). More, Monster mash combines Poultrygeist and Steak-xorcist in the same boat.
Sweet Cheese Blintz: Soft baked pancake filled with cream cheese sweetened with vanilla and sprinkled with powdered sugar.
gas station grill
Swiss Chick N Sausage: Custom-made grilled chicken sausage with chunks of Swiss cheese and asparagus, ground pineapple, bacon and jalapeno, served on a bun.
Sister & Me Sausage
Buzz’n… Hot Honey Chicken Sausage Kebob: Warm honey drizzled over skewered chicken sausages with cornmeal cookie bits and served on a bed of coleslaw.
Caribbean soul food
Turmeric Ginger Lemon Surprise: Fresh ginger, turmeric syrup and a pinch of bitters mixed with West Indies Soul Food’s Original Caribbean Lemonade. (Gluten-free, vegan.)
Tandoor Jerk Chicken Mini’zza: White meat chicken, bell peppers, mixed onions, whole milk mozzarella cheese and West Indies Soul Food Jamaican Jerk Sauce on a buttermilk naan crust baked in a tandoor oven.
Tandoori Chicken Rolls: Chicken seasoned with tandoori spices, onions and peppers, wrapped in paratha flatbread then grilled and served with an avocado-cilantro-lime sauce.
Pink Guava Slushie: Ice cold slushie drink made with the juice squeezed from fresh pink guavas.
Union Hmong Cuisine
Mov + Nqaij (Rice + Meat): Purple Sticky Rice with choice of sauce including Krunchy Chili Oil (Dried Thai Chilies, Garlic, Shallots), Lemongrass and Shallots Dressing (Lemongrass, Ginger, Garlic, Shallots) and Tiger Bite (Thai Chilies, Garlic, Shallots, Cilantro , fish sauce, oyster sauce, lime juice); plus a choice of skewered and grilled meats, including Hmong Sausage (coarsely chopped pork sausage homemade with Krunchy Chili Oil), Hilltribe Chicken Thigh (ginger, lemongrass) or Turmeric Tofu with lemongrass (marinated in a mixture of lemongrass and turmeric) . (All items are gluten-free; vegan options available.)
Dej Qab Zib (sweet refreshment): A coconut lychee colada made with a mixture of coconut milk, lychee syrup, lime and mint, served over ice. (Vegan.)
Andy’s Garage (August 25-30)
molote: Fried corn masa empanadas with choice of toppings. Chipotle style is filled with shredded chipotle chicken and topped with chipotle sour cream, cotija cheese and fresh cilantro. Elote Style is filled with roasted corn and topped with mayonnaise, cotija cheese and Tajin seasoning – and can be made vegan. (Gluten free.)
Arepa Bar (August 31-September 5)
Three arepas—Pulled Pork, The Queen, and Vegan: Venezuelan crispy corn pockets baked with a choice of three toppings: Pulled pork arepa is a pork shoulder slowly roasted in red wine and vegetables served with shredded cheddar cheese, cabbage, carrots, onions greens and parsley. The Queen (Reina Pepiada) is a salad of pulled chicken and mashed avocado topped with mozzarella cheese and fresh arugula. And the Vegan Arepa is made with homemade black beans, fried sweet plantains, cabbage, carrots, green onions and parsley. (All arepas are gluten-free.)
To the north
Ruben Rolls: Hand-rolled corned beef, Swiss cheese and sauerkraut in an egg roll wrapper, fried and served with a side of O’Gara’s house Thousand Island dressing.
Minnesota Farmers Union
Pork Schnitzel Sandwich: Breaded and fried Minnesota pork loin topped with pickled cabbage and served with mustard mayonnaise on a toasted bun.
Chilaquile Breakfast: Fried corn tortilla strips sautéed with guajillo pepper salsa and topped with scrambled eggs, pico de gallo, cotija cheese, avocado and cream
Hamline Church Dining Hall
Paleta Birthday Cake: A Mexican frozen dessert on a stick made with pieces of birthday cake, sprinkles and a base of vanilla extract, specially created by locally owned La Michoacana Rose to celebrate the 125th anniversary of the dining hall’s 125th anniversary. Hamline Church at the Fair. Other varieties of paleta are also available.
Pickle Pizza: Homemade, hand-made pizza crust topped with homemade dill ranch sauce, fresh mozzarella and crunchy dill pickles, all seasoned with dill.
New vendor serving Brownie Waffle Stick, Chicken in a Waffle On-A-Stick, Breakfast Sausage in a Waffle On A-Stick and assorted sodas.
Jammy Sammies by Brim
Sundae Sammie: Toasted sandwich with cinnamon roll, Minnesota strawberry jam, vanilla cream, fresh strawberries, whipped cream, roasted peanuts, confetti and flaked sea salt. (Gluten-free and vegan options available.)
Baba’s Hummus Bowls
Baba’s two bowls of hummus—La Belle and the Buffalo; Coconut : The Beauty and the Buffalo Bowl includes ranch hummus, buffalo chicken, crumbled blue cheese, scallions, buffalo sauce and buffalo dust, served with pita sprouts. The Coco-Nuts bowl features hazelnut chocolate hummus, chocolate chips, hazelnuts, shredded coconut and bananas, served with powdered sugar pita puffs. (Coco-Nuts is vegan and can be gluten-free without the puffed pitas.)