Introducing the jaw-dropping flavours hitting the Midway at the 2017 Calgary Stampede

From sweet to heat, the jaw-dropping flavours hitting the Midway at the Calgary Stampede this year are sure to tickle your taste buds. With new treats like Canadian Bacon Pickle Balls, Deep-fried Jell-O and delicious twists on classics like Funnel Cake Poutine, you’ll want to loosen your belt buckles and head on down to Stampede Park for all 10-days!

“We have 40 new innovative foods this year that push the envelope of traditional midway food,” says James Radke, Calgary Stampede midway operations manager.

All of our new dishes have been created exclusively for the Calgary Stampede and this might be your only chance to test your tongue on extreme foods, taste the trends and even chomp on Canadian-inspired eats. And remember, you can always please your palate on good ‘ol traditional Stampede classics!

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Crispy Chicken Feet on a Stick

We dare you…

World’s Hottest Pizza

This pizza is HOT. Infused with ghost peppers, this pizza will have you running for a glass of water. Think you can handle the heat?

WorldsHottestPizzaOne Metre Long Sausage

At a metre long, this sausage is one of a kind- topped with sautéed bell peppers, onions and a house sauce. This delicious value goes a long way!

OneMeterSausage

Deep Fried Jell-O

Just when you thought it couldn’t be deep fried…we did it! Each ball is stuffed with Jell-O then deep fried, and sprinkled with a sweet powdered sugar!

DeepFriedJello

Canadian Bacon Pickle Balls

Did you drool over the Big Pickle Dog last year and imagine what bacon would taste like wrapped around it? Well eat your hearts out for our new twist of the Big Pickle Dog…introducing the Canadian Bacon Pickle Balls.  Wrapped sizzling juicy bacon around the hot dog and pickle, cut them in half, battered and then deep fried…each served on a stick.

CanadianBaconPickleballs

Funnel Cake Poutine

A Pennsylvania Dutch Funnel Cake with a Canadian twist, you can’t go wrong with cheese and gravy. Bringing the combination of sweet and savory to a whole new level!

Funnel Cake Poutine

The Cookie Dough-ne

Raw cookie dough in a waffle cone so that you can walk around eating as you go – complete with a made to order Stampede Halo made of Cotton candy, with sprinkles of course!

CookieDough-ne

Pie Shake

This is our best version of fusion cooking! Homemade Pie (or cake) in several flavours and hand scooped milkshakes, covered in whipped cream and topped with more delicious Pie!

Pie Shake

Chili Lime Popcorn Shrimp Perogies

We’re landing in Thailand this year to enjoy the fresh summer flavours of Chili and Lime with the new Chili Lime Popcorn Shrimp Perogies. These mini perogies are topped with crispy panko crusted shrimp drizzled with sweet chili glaze and a spicy siracha mayo! All finished with crisp cucumbers and a mist of lime juice topped on a fluffy perogy.

ChiliLimePerogies

Cereal Monster Sandwiches

This ice cream sandwich was made to be legendary! With a monster portion of ice cream, crushed between two cereal infused marshmallow squares, the size is second to the taste!

Cereal Monster Sandwich

Mini Donut-Chata

This is a Mexican Horchata taken to the next level with ice cold cinnamon Dulce rice milk, rimmed with toffee bits and then topped with whipped cream. Then we sprinkle more toffee bits, cinnamon toast crunch cereal and caramel drizzle.

The Mini Donut-Chata copy

Angry Chicken Sandwich

Breaded chicken breast, dressed with chipotle aioli and sweet & sour sauce, layered with crunchy coleslaw in a warm, soft brioche bun. This is a creation any foodie will love!

Angry Chicken Sandwhich

Rolled Ice Cream

The latest trend in frozen treats is coming to the 2017 Calgary Stampede! Thai Rolled Ice Cream is just what it sounds like: little delicious rolls of ice cream, packed into a cup, then topped with all the needed extras (whipped cream, graham crackers, strawberries, brownies and so much more). This Rolled Ice Cream treat can only be found in the International Pavilion!

Rolled Ice Cream

Mr. Crab

A tempura nori taco shell loaded with sushi rice, California crab meat and topped with a tempura fried soft shell crab, drizzled with a special unagi and mango sauce.

Mr.Crab

Maple Bacon Artisan Donuts

We take our fresh warm Mini Donuts and top them with cinnamon and icing sugar, a delicious maple glaze and real chopped bacon! A perfect way to celebrate Canada’s 150 Birthday! OH CANADA!

Ogopogo - Maple Bacon Artisan Donuts

Unicorn White Hot Chocolate

Decadent creamy steamed white hot chocolate – surrounded in rainbow sour poppers, sprinkles, sugary stars, a ribbon rainbow tail and blanketed with a fluffy cotton candy cloud. This unicorn drink will leave you feeling magical!

The Unicorn Hot chocolate

Butter Chicken Bear Balls

These golden deep fried balls are smothered in a delicious butter chicken sauce, sprinkled with fresh cilantro and topped with a candy coated anise.

Butter Chicken Bear Balls

Rabbit Pizza

Our traditional thin crust flatbread pizza gets a new twist this year. Locally sourced, and sustainably grown, the slow roasted pulled rabbit is drizzled with organic dark honey over a layer of mouthwatering toppings.

Rabbit Pizza

Double Bacon Mac N’ Cheese Dog

Making it easy to get cheesy! We’re taking our award winning bacon wrapped foot-long hot dog and topping it with our homemade Bacon Mac N’ Cheese.

DoubleBaconMac&CheeseDog

Maple Walnut Cotton Candy

Commemorating our countries 150 birthday, Maple Walnut Cotton Candy is truly unique. Made from real maple syrup and infused with chopped walnuts!

Maple Walnut Cotton Candy

Hickory Smoked Cordon Bleu Stuffed Burger

Hickory smoked lean fresh ground beef patties perfectly stuffed with Swiss cheese and honey cured ham. This is the perfect blend, the smokiness of the beef, the stringiness of the cheese and the sweetness of the ham, all packed in an Angus beef patty served on a glazed fresh brioche bun.

Hickory smoked cord on bleu stuffed burger 2

Pineapple Express Mac & Cheese

Mac & cheese went on a vacation and came back with this righteous combo! Traditional mac & cheese topped with diced ham, pineapple and a teriyaki reduction. ALOHA!

Pineapple Express Mac & Cheese

Papri Cone

A waffle cone lined with house seasoning, filled with homemade corn chips, potatoes, chickpeas, onions and doused in yogurt and tamarind sauce.

Papri Cone

Rain Drop Cake

Come sing in the rain with us! After you have our Rain Drop Cake, you’ll be singing for sure! This jiggly dessert is known for its unique appearance, texture and sensation that is savoured in your mouth before it collapses into a crisp and cool drink of water. It is served with roasted soybean flour and black sugar syrup.

RainDropCake

Who let the dogs out? – Poutine

Crispy golden fries smothered with authentic cheese curds and gravy, topped with grilled sliced wieners and cattleman’s sauce.

WholetTheDogsOut

Unicorn Cookie Dough

Childhood dreams come true at the Calgary Stampede! No longer will you need to beg for some cookie dough, you will get to eat the entire bowl…with your own wooden spoon! Try all three flavors: Unicorn, Chocolate Chip and Peanut Butter.

Unicorn Cookie Dough

The Texas Waffle

Southern fried chicken on a Texas-shaped waffle. Aged cheese and chopped jalapenos are freshly baked inside the waffle and to top it all off, thick sweet maple syrup is drizzled on top!

The Texas Waffle

Chili Chill-Chill

This new drink is bringing on the heat with the new feature lemonade: Chili Chill-Chill. Made with classic freshly squeezed lemonade that is infused with three different chili peppers and a hint of lime! The Chili Chill-Chill will heat you up and chill you down at the same time.

Chilli Chill Chill

The Ruben Dog

Corn beef wrapped in Swiss cheese dipped in batter and fried to perfection…served with an aioli horseradish.

Ruban Dog

Clam Chowder Poutine

Try this incredible poutine! Creamy clammy goodness on top of crisp and piping hot cheesy French fries, garnished with crispy crab meat and parsley.

Clam Chowder Poutine (1)

Dill Pickle Pizza

Dill infused pizza mixed with traditional crust and cheesy goodness! Topped with a juicy dill pickle!

Dill Pickle Pizza

Deep Fried Pork Belly

Thick slabs of pork belly, marinated for 24 hrs to perfection then deep fried, creating a crispy crunchy skin and juicy tender moist inside. Move over bacon there’s a new pork king at the Stampede!

DeepFriedPorkBelly

The Troll Cotton Candy Ice Poppy

A cotton candy ice pop – all trolled up with a classic swirl of pink cotton candy, made to order!

The Troll Cotton Candy Ice Poppy

The Tropical Bobster

The best lobster poutine there is! Juicy lobster, garnished with mango salsa and fresh coriander served on traditional crispy warm fries!

TropicalPoutine

Cheese Curds

Cheese…is…BACK! It’s official, we are proud to announce the return of the famous deep-fried cheese for this year’s Stampede. With mouthwatering options from fried mozzarella sticks and hot and spicy jalapeño cheese to cheddar bites and of course Canadian cheese curds, our menu will have you saying ‘more cheese please!

Cheese Curds

Waffle Taco

It’s everyone’s favorite summer treat ice cream in a waffle cone, but with a new fun twist – not only is the ice cream rolled and mixed with your favorite toppings, it also comes in  a waffle cone shaped as a taco and dipped in chocolate.

WaffleTaco

Mexican Corn – The Flamming Cheto

Traditional corn, with a Mexican twist!

Mexican Corn flamming Cheeto

Amsterdam Fries

Triple cooked fresh thick steak with grown frying potatoes specially cut topped with a range of chef created mayo based sauces.

AmsterdamFries

Tater Bombs

Deep fried mashed potatoes…do we need to say more?

Tater Bombs

Corn Dog Fried Shrimp

Two giant skewered shrimp golden fried in our famous corndog king batter. The only question is mustard or cocktail sauce?

CorndogFriedShrimp (1)

You don’t have to cram your whole foodie experience into one day! With the Stampede SuperPass you can have unlimited access to Stampede Park July 6 – 16 for just $39 plus tax. The SuperPass is available online starting May 22 at CalgaryStampede.com/superpass.

Only available for a limited time until June 12, get yours before they’re gone!

Stay tuned for more food blogs and our annual Food Map coming soon!

Beyond beef; Winter’s Turkeys a flavourful favourite in the Calgary Stampede kitchens

Dedicated to using local products whenever possible, the Calgary Stampede Culinary team is passionate about building strong relationships with producers through its Grown Right. Here. program.

“Working with locally raised products is a chef’s dream,” says Calgary Stampede executive chef Derek Dale. “We’re able to live that dream nearly every day.”

The innovative Grown Right. Here. program was created back in 2008 with a focus on showcasing products grown or raised in Alberta. While many visitors come to come to Calgary expecting to see beef on the menu, there are many more equally flavourful options.

“The Stampede is world renowned for the Alberta beef we serve to our guests,” says Dale. “But we also have very strong relationships with other producers, including our local poultry producer Winter’s Turkeys.”

Farming family at Winters Turkeys

Farming family at Winters Turkeys

Located 30 kilometres east of Calgary in Dalemead, Alberta, the Winter’s farm has been raising turkey for four generations. Since 1977 husband and wife team, Darrel Winter and Corrine Dahm have been at the helm, raising free range, certified organic and heirloom turkeys. As a major supplier for the Calgary Stampede kitchens, they provide approximately 8,000 pounds (3,600 kgs) of turkey per year.

“It’s a relationship with many benefits,” says Dale. “We can ensure we are working together to reduce our carbon footprint and practice sustainability, while also being able to serve Stampede guests the best tasting free range and organically grown turkey in Alberta.”

And when it comes down to the cooking, Dale believes the hard work and care the Winter’s farm and other local suppliers put into their products makes it easy for his team. “The quality of the products is so superior, salt and pepper is all you really need to add!”

Derek Dale, Calgary Stampede

Derek Dale, Calgary Stampede

For more information on Winter’s Turkeys visit:

Wintersturkeys.ca
Facebook – Winter’s Turkeys
Twitter- @wintersturkeys
Instagram – wintersturkeys

*This article appears in the Calgary Stampede International Agriculture and Agri-food committee’s Profile magazine. Now available in print, you can also enjoy it online on the IAC web page. You’re also invited to follow the IAC on Facebook or Twitter.

The biggest advancement in the agriculture/agri-food industry? Industry leaders share their thoughts

This year marks Canada’s 150 birthday! To celebrate this occasion the International Agriculture and Agri-food Committee of the Calgary Stampede (IAC) has created the IAC Canada 150 Reflections Project. We have asked industry leaders who offer a wealth of experience and insights across a broad range of industries to share their thoughts and perspectives on what has been the biggest advancement in the agriculture/agri-food industry.

From the Alberta Wheat Commission to local producers, here are some of those reflections.

Young Farmers/Agvocates

Andrew Campbell, Dairy and Grain Farmer, @freshairfarmer

If there was one word to describe the biggest advancements in agriculture it would be precision. Precision to have a planter, tractor and satellite drop a seed in the perfect spot. Precision to identify feed nutrients to get just the right diet for livestock. Precision to be able to monitor air quality in a barn, or crop quality in a field, right from a smartphone. Precision is and will continue to be the biggest advancement to agriculture as we grow more food with less resources.

Andrew_Campbell

Andrew Campbell, Dairy and Grain Farmer

Danielle Lee, Farmer, Chair Canadian Young Farmers’ Forum, @deleeag

For myself, I’d have to say one of the biggest factors allowing agriculture to advance has been our access to information and how we communicate. With smartphones, there is a wealth of knowledge at our fingertips. With texting, tweeting and video chatting we can easily communicate with others down the road or across the country. One of the biggest positives is how we in the agriculture industry can communicate with consumers to answer questions about farming and show what we do on our farms.

Danielle-Lee

Danielle Lee, Farmer, Chair Canadian Young Farmers’ Forum

Lesley Kelly, High Heels and Canola Fields and Grain Farmer @lesleyraekelly

As a mom and fourth generation farmer, the biggest advancement in agriculture is connecting with consumers. Farmers are seen as one of the most trusted sources and I’m grateful to be able to share my story to lots of people within my community and online. Consumers are curious about where their food comes from and I’m proud to say it’s from families like mine.

leslie-kelly

Lesley Kelly, High Heels and Canola Fields and Grain Farmer

Jennifer Christie, Event Chair, Global 4-H Network Summit, @SavvyFarmGirl

In my short career, I have seen the Internet and “big data” lead to the greatest advancements in the agriculture industry. The ability to analyze massive amounts of information in seconds and transmit real-time management information has mainstreamed robotic technology on dairy farms and allowed for more precise nutrient applications in field. This has resulted in healthier animals, less environmental impact and higher quality products being sold to consumers.

Jennifer-christie

Jennifer Christie, Event Chair, Global 4-H Network Summit

Jay Schultz, Grain Farmer, Regional Representative Alberta Wheat Commission, @WheatlanderJay

In my opinion one the greatest advancements in the agriculture/agri-food industry has been the smartphone. This little everyday device has given a farmer the world’s information at their fingertips while in the field. Agriculture is about putting science and theory into motion; the smart phone takes this to the next level. It’s a platform in which so many other tasks are made simple whether it’s communication like e-mails or Twitter to local weather apps or cloud-based farm management software to operating drones.

jay-schultz

Jay Schultz, Grain Farmer, Regional Representative Alberta Wheat Commission

 

 

 

 

 

An ode to the pancake: One Calgary Stampede committee and their pancake breakfasts

Tuesday, March 27, 2017 marks this year’s International Pancake Day, a day of celebration where people across the globe flip flapjacks with copious amounts of butter and maple syrup at the ready. As delightful as pancakes are for any meal of any day throughout the year, Calgarians know that nothing says Stampede time more than those magical mornings in July where one can indulge in a multitude of Stampede-themed pancake breakfasts. As a much cherished tradition, companies, families and organizations of all kinds partake in offering up their own special take on the pancake breakfast. Community members have the ability to peruse the breadth of Calgary each morning during the 10 days in search of a fun, free and tasty pancake breakfast! So adored are these breakfasts that the pancake and the Stampede are held together closely in people’s hearts.

Fun times flipping flapjacks at Calgary Stampede 2016

Fun times flipping flapjacks at Calgary Stampede 2016

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What makes a great pie? Julie Van Rosendaal weighs in in anticipation of the Community Fall Fair this Saturday

 This Saturday, October 15, Stampede is hosting a Community Fall Fair in ENMAX Park. A free event featuring pumpkin spice pancakes, wagon rides, live music around the fire, pumpkin decorating AND a Best Pie in Calgary contest! Food blogger Julie Van Rosendaal will be one of the judges at the contest. Here she tells us what she thinks makes a great pie and shares her favourite Saskatoon Berry Pie recipe.

A wise friend once said that the best kind of pie was the kind on your table. I heartily agree – although I do love a good pie, its best qualities tend to be who made it, and why, and with what ingredients? There are crisp and flaky pastries and juicy, flavourful fillings – but the best kind of pie is the one shared among friends. We’ve started having regular pie parties, at which everyone is asked to show up with a pie, which makes everyone insanely happy. Not only is an excuse to make pie, but to eat it – and I have yet to meet anyone who doesn’t love a good pie.

saskatoon pie 2

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A baker’s dozen of ideas for how to spend your Final Sunday at Stampede

Ok, guys, tomorrow is final Sunday. It’s free admission from 10 a.m. to noon. Stampede Park is jam packed with fun rides, great food, crazy adventures, dazzling shows, agriculture, culture and much, much more. Not sure where to start? Here’s a baker’s dozen of ideas. Come celebrate – and have fun!

1. Take a free WestJet Skyride! (Yes, free! All day!)

2. Visit Indian Village. It’s one of the most interesting, vibrant & peaceful places on Stampede Park. Have a bite at the Bannock Booth and browse the arts and crafts fair. Indian Village Closing Ceremonies, 7:30 p.m.

IV

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2016 Best Food on the Midway winners: your eating guide for Final Sunday

Don’t forget to tag your food adventures with #Stampede2016 and #CSFoodie!

The Best BBQ on the Stampede Midway award went to Boss Hogs BBQ for their BBQ Pork Ribs. Perfect for sharing, they’ve won multiple awards across Canada for their take on this summer classic and now they’ve won in Calgary too. Check them out at the Triple B.

BestBBQ2016

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We farm to support a brighter, better future for our children

Kassie O’Brien and her husband Kent, who is a 4th generation farmer, and their two daughters Klair and Karla, started 4K Farms in 2013. Their farm is located in Southern Alberta near the small town of Swalwell.

They started their farm with goats, alpaca and chickens. Wanting healthier lifestyle options for their family they purchased a sow Ezmerelda, then a boar Zuckerman and their pig adventure started!

4kfarms_pig

4K Farms is presenting Sunday, July 17, 2016 at 11AM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.

Calgary Stampede (CS): Briefly tell us about 4K Farms

Kassie O’Brien:  4K Farms heritage pigs are BC SPCA Certified and are raised without the use of antibiotics.

With over 60 humanely raised breeders 4k farms sustains a complete farrow to finish farm! 4K sows are bred ONLY once or twice a year, Moms have months in between births to allow some relaxing time.

All the pigs at 4k are given clean paddocks with trees for shade and wallowing holes, we rotate paddocks frequently to prevent boredom and allow rejuvenation of the land.

We give our pigs enrichment items that change all the time, tires, frozen treats, balls, forage and scattered treats to dig up and sniff out! 4K pigs are fed a diet of wheat, peas, barley and fodder.

Fodder is grown year round so the pigs are fed grass in the winter months.

4kfarms_pigletts


CS:
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Stampede kitchen shares recipe to keep you energized while you visit Stampede Park

The 2016 Stampede is already at the halfway mark – but there are still tons of events for guests to check out this week, including the many shows that are included with your admission such as the Canine Stars, Bell Adrenaline Ranch and Peking Acrobats – so here are two quick and easy recipes from the Calgary Stampede Kitchen to keep your energy high.

Graham Armstrong, Stampede sous chef, holding the granola bars with his coworkers and fellow chefs holding the honey and granola bits.

Graham Armstrong, Stampede sous chef, holding the granola bars with his coworkers and fellow chefs holding the honey and granola bits.

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Baa is the new moo

Their name says it all – Lambtastic! Ray and Nancy Nolan, partners in life and business, own and operate Lambtastic Farms near Vulcan, AB. Lamb is low in fat and full of protein so you can actually feel good about what you eat! Their lambs are raised in a healthy environment without the use of hormones or animal by-product feeds.  Lambtastic is presenting with Grainworks on Friday, July 15, 2016 at 3PM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.
Lambtastic sheep

Calgary StampedeBriefly tell us about yourself and what your typical day looks like.

Ray Nolan:  Born and raised on a sheep farm in Ireland, where the family farm still operates today. Before returning to the a agriculture career, I was a chef for over a decade cooking in Ireland, England and finally Canada. During my culinary career I was fortunate enough to work at some great establishments. meeting some great people and cooking for the likes of HRH Queen of England at her royal state banquet to Nelson Mandela which was my personal favorite. Also during that time I met my wife, Nancy while working at the Dorchester hotel on park lane London.

Today we reside in Vulcan AB with our two boys Brayden 4, Charless 2. We run a flock of 350 ewes and grain farm. Our typical day is never a dull one varies from meeting chefs to butchers and the daily business of running a farm which is highly demanding. Our livestock require care 7 days a week, a farmers work is truly never done.
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Chili Chili Bang Bang

For the last seven years, one day each Stampede, the Calgary Co-op Kitchen Theatre stage has been the scene of the great chili cook-off among 3 teams from the Boys and Girls Clubs of Calgary. This year the competition takes place on Wednesday, July 13th at 11AM on the Calgary Co-op Kitchen Theatre stage in BMO Marketplace Hall A.

Boys and Girls Club 2014

The kids are incredibly creative and draw on their own culinary experiences (and maybe some advice from mom and dad) to come up with various themes on the traditional chili. We’ve tasted “Jamaican Me Crazy” , “Cha Cha Chicken”, “Chili, chili, bang, bang” chili and many more. It is so much fun to watch these kids embrace the Stampede experience .

Kids chili cookoff Nenshi 2015

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Combining two loves – cooking and firefighting

Jean-Pierre Galli wears two hats – a firefighters helmet and a chef’s hat. A Calgary firefighter who is also a classically trained chef, J.P. is competing in the 7th annual Police and Firefighter cook-off Wednesday, July 13, 2016 at 7PM on the Calgary Co-op Kitchen Theatre stage BMO Marketplace, Hall A.

JP and fellow firefighter Todd Nabozniak will meet Constables Karen MacLeod and Dean Moody to determine which team takes home the coveted Police and Firefighter Cook-off cup.

Angela Knight of the CBC Eyeopener is the MC, Jon Cornish, former Calgary Stampeder is joining the panel of celebrity judges and Mayor Nenshi will be dropping by to show his support for the competitors.

Group shot 2015Pictured from 2015 Competition: Sean Lynn, Karen MacLeod, Angela Knight, Barry MacDonald, Jean-Pierre Galli

Calgary Stampede: What came first – firefighting or cooking?

J.P. Galli: I grew up in South Africa and left for Switzerland when I was 18 to do a three year culinary apprenticeship. When I came to Canada I worked at Emerald Lake Lodge as a chef and became involved with the Field, BC volunteer fire fighters.  I moved to the Alberta Wildland Firefighting Rappel Crew and then the Calgary Fire Department. Firefighting is my profession but I still love to cook.
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More New Food in 2016

2016 New Food

As a food lover you’ve probably already made your Midway Meal Plan based on the 34 mouthwatering new foods we announced in May. With so many delicious options available we thought “why not have more?!” We are pleased to announce nine additional new foods for 2016!

Which of these do you want to try first?

Smoked Chicken and Waffles

Smoked and seasoned chicken breast strips are fried until they are golden brown and extra crispy. They are then nestled into a crispy buttermilk waffle cone and topped with maple syrup. The combination of smoky, salty and sweet flavours blended together is not to be missed.

Smoked Chicken n Waffles

The Donair Sausage

This is an all-beef donair sausage wrapped in a fresh pita with tomatoes, onion, and sweet sauce or tzatziki sauce, completing the new spin on the classic.

The Donair Sausage

Garlic Parmesan Poutine

Your garlic breath may scare off potential love later in the night, but your stomach will forgive you after just one taste of this new take on poutine. Fresh cut fries with poutine sauce, cheese curds, parmesan cheese and a fresh garlic purée completes it.

Garlic Parmesan Fries

Cheddar Smoked Pulled Pork Sandwich

Slow cooked in bourbon, this pulled pork sandwich is topped with sliced old cheddar cheese and served on fresh ciabatta bun. Grab some extra napkins to avoid to BBQ sauce spill on your shirt.

Cheddar Smoked Pulled Pork Sandwich

Cookies ‘n Cream Mini Donuts

The cinnamon sugar mini donuts that you love have been kicked up a notch! Mini donuts are glazed with creamy icing sugar and topped with Oreo cookie crumble.  So delicious you’ve got to try them!

Cookies n Cream Mini Donuts

Cup O’ Que

A parfait of BBQ perfection.  The Cup O’ Que has three layers of deliciousness with BBQ pit beans and pulled pork, topped with apple cider slaw.

Cup 'o Que

Apple Pie-Scream Sandwich

Creamy vanilla soft serve ice-cream is smothered with a tart and sweet apple pie filling, then drizzled with caramel and chocolate sauce. All of that is sandwiched inside a puffed cinnamon sugar rice crisp. A sandwich with fruit – could this be a more complete meal?

Apple pie ice cream sandwich

Grilled Mac and Cheese

Do you like mac and cheese so much that you’ve always wanted it in sandwich form? Here’s your chance, with mac and cheese jammed between two pieces of fluffy whole wheat bread and grilled to perfection.

grilled mac and cheese

Perry’s Poppers

The list of deep fried foods keeps growing with Perry’s Poppers, which feature mac and cheese wrapped in wonton wrappers and fried. The cheesy goodness is hiding in the crispy pockets.

Perry Poppers

Missed out on the first 34 new foods? Check them out here:

http://blog.calgarystampede.com/2016/05/03/34-new-foods-hit-the-stampede-midway-in-2016/

To follow along with the rest of our Midway food series check the posts out here:

http://blog.calgarystampede.com/category/food/

For more information on our food items or vendors, please contact Neil Hilts, media relations coordinator at 403.261.0242 or via email at nhilts@calgarystampede.com

34 New Foods Hit the Stampede Midway in 2016

2016 New Food

If you love Midway food as much as we do, you may have been following along with our Midway food series. If not, make sure you check out our take on Classic Fair Food, and Deep-Fried Food Memories! As Stampede gets closer and closer (only 65 days away!?) we have been looking back on some of our favourite Midway food.

It’s a yearly tradition to try the wild, new foods that come to the Calgary Stampede each year and to plan out each meal when you’re visiting the park. Summer-after-summer, adventurous new ideas come to The Greatest Outdoor Show on Earth and entice guests to become foodies for 10 days.

All the classics you’ve come to love are back…but we’ve also tracked down the most exciting, tasty, and wacky new foods for 2016. With 34 new foods, what will you try first?

Big Pickle Dog

Ever wonder what a hot dog stuffed pickle would taste like? Look no further than the Big Pickle Corn Dog! Get your dilly dog fix.

Big Pickle Dog

PB Dumbbells

Do a rep of these gooey peanut butter bacon balls wrapped and deep fried in home-style corn batter. Topped with chocolate sauce and crispy bacon bits, your appetite does the heavy lifting. Skip the gym – the only dumbbells you’ll curl during Stampede are waiting at the Peanut Butter Cupboard.

PB Dumbbell

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