Foodie News

Fried Kool-Aid is so last year: Fried bubblegum frighteningly ups the crazy foodante

Most creative: Fried bubblegum
Photo by Justin Martinez/Dallas News.com
Best tasting: Fried buffalo chicken in a flapjack
Another favorite: Fried pineapple upside-down cake
Photo by Abel Gonzales Jr.

Just when you think nothing can top the weird factor of fried Kool-Aid, the State Fair of Texas goes one steps further and gives a coveted Big Tex Award to fried bubblegum.

The State Fair doesn't kick off until September 30, but this year's vendors entered their most creative and delicious new concoctions, and fried bubblegum earned the top spot for "most creative."

There's no actual bubblegum in the dish — the brainchild of vendor Justin Martinez —just bubblegum-flavored marshmallows dipped in batter, fried and covered in icing and powdered sugar. (Click here for video of the fried bubblegum being made.)

"It does not work to fry bubblegum," Martinez told the Fort Worth Star-Telegram. "It doesn't taste good, and you can't chew it." Well, that saves us a sad afternoon of gum chemistry experiments.

Those preferring taste over novelty could pick up the Buffalo chicken in a flapjack, which got the Big Tex Award for best taste. It's a "buffalo chicken strip . . . coated in flapjack batter, rolled in jalapeno bread crumbs, deep fried to a golden brown, skewed, and served with a side of syrup."

"It mixes the sweet and spicy," creator Allan Weiss told the Star-Telegram. "It's a great combination."

Other State Fair food finalists include a deep fried pineapple upside down cake, fried Autumn pie (pumpkin, cream cheese and fall spices in a puff pastry fried and rolled in ginger, cinnamon and sugar), a portable taco served in a Doritos' bag, trademarked "deep fried Texas salsa", Hans' Kraut Ball (browned pork sausage, onion, garlic, sauerkraut, mustard and seasonings in a ball, coated with bread crumbs, and deep fried), as well as my personal favorite, a dish called El Bananarito, a deep fried banana rolled in a flour tortilla and topped with whipped cream, powdered sugar, cinnamon, vanilla and either caramel or chocolate syrup.

Now that's worth a heart attack and an early death, amirite? Which finalist dish do you want to try? (Please don't say fried bubblegum.) And what festival has better fair food, the State Fair or the Houston Rodeo?

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return of the mack

Houston restaurateur steps up with massive River Oaks-area steakhouse

Courtesy of Mack Allen's

A rendering previews the Champagne Room, one of three private dining spaces.

A massive new steakhouse is coming to the River Oaks area this summer. Meet Mack Allen’s, a new project from Rouxpour owner Mack McDonald that’s scheduled to open in July.

While McDonald is primarily known for his casual dining concepts, Mack Allen’s is a step up in terms of design, experience, and quality. To bring the vision to life, McDonald has assembled a team of hospitality veterans, including executive chef Carlos Andrade (The Rouxpour. Brennan’s of Houston, etc.) and general manager Shaun Stockton (Turner’s, Vic & Anthony’s, etc.).

Located in the 5POP office tower at 4400 Post Oak Pkwy, Mack Allen’s will occupy 16,000 square feet on the 28-story building’s first floor. Led by Montgomery Roth Architecture & Interior Design, the space has been divided into a main dining room, a fully landscaped patio with fire and water features, and three private dining rooms

The Boardroom, designed for business meetings with full A/V capabilities
The Champagne Room, designed for luncheons, bridal showers, and other celebrations
The Estate Room, a 60-seat room with its own bar.

Once seated, customers will dine on a menu created by Andrade and regional chef Manuel “Manny” Viveros. It includes prime beef, raw and chargrilled oysters, sushi, seafood, and luxury add-ons such as caviar and truffles. More information about specific dishes and preparations will be shared closer to opening.

“At Mack Allen’s we’ll embrace a guest-first philosophy of always saying yes — yes to anything we can do to make our guests feel welcome and valued,” Stockton said in a statement. “This isn’t just about exceptional food. It’s about creating a place where hospitality leads everything and guests feel a true sense of belonging.”

Courtesy of Mack Allen's

A rendering previews the Champagne Room, one of three private dining spaces.

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