The Star News (Summer 2005)

The Star News (Summer 2006)

Where there's fair, there's food

by Britt Aamodt

One of the most anticipated events of a Minnesota summer is the State Fair. And one of the biggest draws at the State Fair is the food.

Diets fly out the window, ditto for New Year’s resolutions, when fairgoers confront miles of kiosks, carts and stands devoted to the enjoyment and consumption of food. Many a Minnesotan has eaten his way across the State Fair without the slightest tinge of guilt.

But such marathon food fests require preparation. Just in time to train for Minnesota’s fair food season, ArtSoup—June 18 and 19 at Handke Stadium—will serve up an enticing array of delectables, everything the fair food devotee needs to exercise the appetite and hone the taste buds.

ArtSoup food coordinator Tom McNair has already planned his regime.

“I’m going to start with the gyros—that’s on the top of my list, then I’m going to follow that up with a fruit pie wrap,” said McNair.

Over a dozen Minnesota food vendors will comprise the circuit. ArtSoup attendees can get a jumpstart on the day with a tall cappuccino from Java Central.

For those looking to begin light, ArtSoup offers several options—fruit shaved ice, fresh fruit parfait, frozen lemonade and smoothies.

Fair food traditionalists will find old favorites at J.P. Concessions. The stand, run by Joshua M. Paugh of Elk River, will offer the original Pronto Pup, foot-long hot dogs, jumbo pickle on a stick and deep-fried candy bars. Mini-doughnuts, nachos, popcorn, fries, cotton candy, turkey legs and cheese curds will also be available at ArtSoup.

Mountain Mike Concession will dish up giant-size portions from their quaint cedar-sided stand.

“You can’t pick up the beef brisket sandwich and eat it, it’s got so much meat on it,” said owner Jackie Decheine, whose other specialties include burritos, popcorn chicken, chili fries, and tacos.

Tribal Tastes’ Indian tacos, buffalo burgers, fry bread and mesquite chicken have earned such a reputation, said owner Necia Holerud, “we have people following us festival to festival.”

“There’s just really a wide variety, from pork riblets to ice cream to deep-fried ravioli and French toast sticks,” said vendor coordinator McNair. “We hope there’ll be something for every appetite.”

Journalist

http://www.erstarnews.com 

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