The State Fair of Texas revealed the 10 entries making the cut as a finalist in this year’s Big Tex Choice Awards.
The field of 36 semi-finalists was whittled down to five entries for the sweet category and five entries for the savory category on Wednesday. The judges congregated at Fair Park, grading each semi-finalist’s entry based on uniqueness, presentation, creativity, and taste.
Concessionaires whose entries weren’t selected to compete in the finals will still have the opportunity to sell their dishes at the upcoming fair, as previously covered in The Dallas Express. These tasty treats range from a loaded fries pizza to a deep-fried Texas oatmeal pie.
The 10 finalists will now compete for the highly anticipated 19th annual Big Tex Choice Awards. The selected entries can place in one of three different categories: “Best Taste – Savory,” “Best Taste – Sweet,” and “Most Creative.”
As Karissa Condoianis, the State Fair of Texas’ senior vice president of public relations, explained, the stakes are high for these concessionaires.
“The State Fair of Texas is really a collection of small businesses, from our food and beverage vendors to our commercial exhibitors, when you come out there and shop at the fair, across the fairgrounds, it’s like we’re setting up a little town for 24 days, and operating for that,” said Condoianis, according to NBC 5 DFW. “So being named a finalist in the awards can be really a game changer for their lives and their family’s future. It’s a huge deal.”
Here is a look at the 10 finalists, listed in alphabetical order.
- Biscoff Delight by Stephen El Gidi
This sweet dish offers a delectable New York-style cheesecake that has been draped in Belgian chocolate and sprinkled with Biscoff cookie dust. The caramel-flavored cookie sings here.
- Bourbon Banana Caramel Sopapillas by Lauren and Cody Hays
Fried sopapillas are taken to the next level in this dish, topped with vanilla-caramel-infused bananas, a sweet bourbon syrup, candied pecans, sweetened mascarpone cheese, crumbled Nilla Wafers, and a dusting of powdered sugar.
- Deep Fried Cheese Crab Tater Bites by Isaac Rousso
Crab meat, potato, and cheese are combined and fried, then slathered with a cheesy Cajun crawfish sauce in this dish.
- Deep Fried Pho by Michelle Le
In a unique twist to the traditional Vietnamese soup, this dish sees its ingredients rolled in a tortilla and fried. Don’t forget the flavor-packed Pho broth as a dipping sauce.
- Fried Cherry Pie in the Sky by Christi Erpillo and Johnna McKee
An enticing rendition of America’s favorite pie with a touch of nostalgia, this fried confection is filled with sweet cherries, buttery shortbread crumbles, and a shortbread paste. A topping of butter almond shortbread crumble, Blue Bell vanilla ice cream, cherry preserves, whipped cream, and sugared cherries make it something unforgettable.
- Ox’cellent Soul Roll by Kerston and Shawn Thorns
This dish highlights the beef oxtail by combining the tender meat with butter, celery, onions, and smoked gouda as a spring roll filling.
- Sweet Encanto by Tony and Terry Bernard
A round waffle swirled with caramel dulce de leche is at the center of this dish. After being layered with fruity delights, some drizzles of raspberry jam and sweetened condensed milk finish it off.
- Trail-Ade by Ruth Hauntz
This refreshing non-alcoholic drink offers a twist on lemonade featuring a blend of summer fruits, crisp cucumbers, and fresh mint. It is served in a unique boot-shaped cup.
- Turkey Ribs by Abel Gonzales
Two different flavor options are available for this dish highlighting one of the more rarely utilized parts of the seasonal bird. The first is a play on Thanksgiving with stuffing-seasoned fries, giblet gravy, and salsa. The second sees them served up Texas Style with BBQ sauce fries, jalapeños, and pickles.
Winners of the Big Tex Choice Awards will be announced on August 27, roughly a month before the State Fair of Texas opens its gates on September 29.
