Happy (hungry) holidays
Dec 20, 2011 | 10:44 am
Texans and wannabe Texans have been flocking to the 2022 State Fair of Texas, which opened on September 30 with discounts galore.
On the foodie front, for the first time, the fair will see seven new food stands from some notable Dallas restaurants.
These are above and beyond the usual concessionaires, and also have nothing to do with the Big Tex awards (which this year include a Fried Charcuterie Board and a sweet called Peanut Butter Paradise).
No, these are serious gourmet goodies that range from irresistible empanadas to gourmet soft-serve ice cream to Neapolitan pizza topped with BBQ.
These are the seven brand-new vendors joining the lineup at the 2022 State Fair of Texas:
Empanadas and fries from Chimichurri & Milagro Taco Cantina
Award-winning chef Jesus Carmona’s new stand will be serving dishes from his two Dallas restaurants, Chimichurri and Milagro Taco Cantina. He'll be doing two types of empanadas, plus a campeona taco, a burrito Texano, and mole fries, drizzled with mole sauce, crema fresca, and cotija cheese. Carmona was nominated for Rising Star Chef in CultureMap’s 2018 Tastemaker Awards and appeared on Food Network’s Diners, Drive-Ins and Dives with Guy Fieri.
Candy pickles from Di-Licious Candies Pickles Factory
Known as the “Willy Wonka & the Chocolate Factory” of pickles, the family-owned and -operated Di-Licious Candies Pickles Factory is the “first original candy pickle factory in the entire world” and has more than 250 flavors of candy pickles. Featured dishes include their signature chamoy candy pickle along with candy pickles in a cup, Rainbow Brite candy pickle sundae, and cotton candy pickle roll crunch.
Pumpkin spice cheesecake on a stick from Drizzle Cheesecakes
Olympic athlete Stephen El Gidi and his partner Walid founded Drizzle Cheesecakes in 2018. Their business has made appearances across North America from southwestern Ontario to our neighbors at Six Flags Over Texas’ Holiday in the Park. Drizzle’s New York-style cheesecake on a stick is dipped in magic-shell Belgian chocolate and rolled in a variety of toppings including crushed Oreos, red velvet cake, strawberry crumble, and more. Their stand will feature specialty flavors developed just for the State Fair of Texas including pumpkin spice cheesecake.
Loaded queso fries by Enjoy Foods
Founded in 2012, Enjoy Foods started out as a gourmet kitchen store in Rockwall from owners Dwaina Morris and her husband They'll be serving loaded queso fries, loaded queso nachos, fried chicken tacos, root beer floats, brownie sundaes, daiquiris, and fried jalapeños. One extra-unique item is their adult-infused jumbo Texas pickle infused with daiquiri mix.
Gourmet soft-serve ice cream by Once Upon a Cone
Once Upon a Cone has been soft-serving delicious ice cream treats all over Texas for the past 12 years. They do premium vanilla, chocolate, and swirled soft-serve ice cream along with specialty sundaes, shakes, floats, and malts. Their dipped cones are available in chocolate, cherry, butterscotch, and birthday cake flavors.
Nashville hot chicken by Palmer’s Hot Chicken Dallas
The Nashville Hot Chicken restaurant concept from Dallas native Palmer Fortune and his partner and chef Mills Garwood will serve the Motherclucker sandwich, a fried chicken sandwich with pimento cheese and pickles; jumbo tenders; banana pudding; and tots, plain or smothered in pimento cheese queso). Plus their Frosé wine slushy made with pureed strawberries, hibiscus, and lime.
Neapolitan-style burnt ends pizza by Texapolitan Pizza
Stephan Nedwetzky of Pit Commander Barbecue is using barbecue as the topping on his favorite type of pizza, Neapolitan. Each pizza is made from 00 flour imported from Italy and needs only 90 seconds in the 900-1,000-degree stone oven to reach thin, crispy perfection. Four personal-sized pizza pies will include margherita, pepperoni, cheese, and smoked pork belly burnt ends. That one consists of red sauce, mozzarella, smoked pork belly burnt ends, jalapeños, cotija cheese, and Pit Commander Barbecue Sweet Heat BBQ sauce.
Full of joy, authenticity and a celebration of the original text, the writing in The Jungle Book: Rudyard Revised brings a contemporary relevance and sparkle to this beloved story. Mindful of the 128 years that have passed since the original book’s publication, the show invites a contemporary fictionalized Kipling in to explore the question “if you were able to redeem your colonialist reputation and rewrite the tale as a storyteller of our times, what might you revise?”
The two narrators literally reframe the classic tale of Mowgli and the tiger, Bhaalu, Bagheera and the monkeys, and in the process the playwrights reclaim this beloved tale and recenter its original muse - the jungles of India.