6 Deep-fried Midway memories (about food…of course)

When the Stampede announces the new Midway food lineup, a resounding “Deep fried what?!?!?” echoes through the hills around Calgary. With the new Midway food announcement fast approaching, we thought we’d look back at some of the deep fried concoctions that have come and gone over the years. These foods topped our new food and best food lists between 2009 and 2014. It’s also a good reminder that not all good things stick around forever–so make sure to try it while we’ve got it!

Deep Fried Coke

How does one make a cool, refreshing Coca-Cola even better? Deep fry it of course! Deep Fried Coke was first seen at the Texas State Fair in 2006 and made its Calgary Stampede Midway debut in 2010. The Coca-Cola flavoured batter was deep fried and topped with Coca-Cola syrup. Sadly all good things must come to an end… but there may be a new deep fried drink to try in 2016… shhh!

Deep Fried Coke

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deep Fried Butter

I mean: Why not, right? While deep fried butter might seem like a Midway-specific idea, fried butter recipes can be dated back to the 17th century. (Who knew?!) The deep fried butter that was served on the Midway was wrapped in flaky pie crust and deep fried until it was golden and crispy. This delicacy was served on the Midway between 2013 and 2014.

Deep Fried Butter

Deep Fried Kool-Aid

Deep fried Kool-Aid was a seriously sweet treat. Kool-Aid infused batter was fried until golden and crisp. This kicked up Kool-Aid was a serious crowd favourite 2012 and helped make our centennial even more memorable!

Deep Fried Kool Aid

Deep Fried Jellybeans

Jellybeans met the deep fryer in this 2009 Midway favourite. These tasty bundles of jellybeans were made of delicious beignet batter, fried until golden and dusted with powdered sugar. This chewy bundle of delicious was a real ‘Only at Stampede’ treat.

Deep Fried Jelly Beans

 

 

 

 

 

 

 

 

 

 

 

 

Kubie Korn Balls

What could make a spicy jalapeno corn batter better? How about traditional Kielbasa sausage? In 2011, the Kubie Korn Balls were declared the Best New Food on the Midway. These tasty little bites were served with honey or BBQ sauce and were a seriously delicious addition to the Midway.

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Deep Fried Bubblegum

Despite its name, deep fried bubblegum wasn’t of the bubble blowing variety. Puffy bubblegum-infused marshmallows were dipped in a pink batter and fried. This treat was totally gooey and bubblicious!

Deep Fried Bubble Gum

What’s your favourite deep fried food on the Midway? And what do you think they’ll deep fry next?

What’s your favourite classic fair food on the Stampede Midway?

Midway food can be one of our oldest and most vivid memories. You may even remember your first visit to the Calgary Stampede by what Midway treats you enjoyed. Some of the most classic fair foods have been around for more than a century – it’s true! Take a walk down memory lane as we look at some our favourite classic fair foods.

Corn Dog

The humble corn dog may be the all-time favourite food on a stick. With over 81,000 sold in 2015 it’s no secret that Stampede visitors love their corn dogs! The corn dog is so much more than a hot dog on a stick. With different varieties and additions (such as bacon, jalapenos, cheese, and even poutine!) you’ll be sure to find your perfect dog.

Corn Dog

Candy Apple

The first candy apple was made in 1908 and it has been a classic treat ever since. This crunchy and sweet treat on a stick comes in many flavours. From traditional cinnamon to blueberry the perfect candy apple is waiting for you to take a bite.

Candy Apples

Fudge

Historians date the invention of fudge all the way back to 1886, which means this classic fair treat is even older than the Calgary Stampede! On the Midway you can find 25 different flavours of homemade fudge. From classic chocolate to exotic jalapeno lime the Calgary Stampede Midway has it all!

Fudge

Mini Donuts

Although the history of mini donuts is uncertain, it’s no secret that they are a key part of the Midway diet. In 2015 over 2 million mini donuts were served up by our vendors. That’s a lot of donuts!

Photo Credit: Shaun Robinson / Calgary Stampede

Lemonade

An icy cold glass of lemonade might be the perfect way to beat the heat and quench your thirst. Fresh squeezed lemonade is hard to top, but with many so different flavours it’s easy to see why over 55,000 glasses were sold in 2015.

Lemonade

Calgary Stampede hosts 10 Chinese chefs for kitchen tour

Cowboy culture and a deep appreciation for Stampede time drew 10 Chinese chefs from Shanghai, Guangzhou and Beijing out to tour our Food & Beverage facilities late last month.

These international guests traveled to our fair province to learn more about Alberta Beef, our culinary scene and world-famous hospitality industries; they traveled with Cargill representatives to tour various locations during their week-long stay.

Pictured: (in white jackets) Chef Dale and Chef Kwong making memories with the Chinese tour group and Cargill representatives. Our guests not only got a tour of Stampede facilities, they also got a chance to check out the public art pieces on Stampede Park, like the Roundup, featured behind the group

Pictured: (in white jackets) Chef Dale and Chef Kwong making memories with the Chinese tour group and Cargill representatives. Our guests not only got a tour of Stampede facilities, they also got a chance to check out the public art pieces on Stampede Park, like the Roundup, featured behind the group

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Kitchen Theatre’s 30 foot long kitchen island

Those of you who have visited Calgary Co-op Kitchen Theater may have been wondering about our wonderful 30 foot long cabinet island where our presenters cook and our dueling chefs compete.

SilverBow_counter

It came to us courtesy of Kim Lund at  Silver Bow Woodcraft who became involved with Kitchen Theatre through Stampede director Jill Cross. Initially it didn’t seem like too big an undertaking until Kim discovered we required a 30 foot long cabinet island – perhaps the longest in Canada!  Working with committee members and Fabio Centini Silver Bow got a good idea of how the kitchen was supposed to function.

KimLund_Silverbow_edited

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It’s never a good thing to have your food all over the front of your shirt

Words to live by courtesy of Emily Richards, a professional home economist who has a passion for all things food. Emily, presenting for Canola! Eat Well, was on the Calgary Co-op Kitchen Theatre stage Monday night.

Emily Richards

This is going to make you hungry when you read what she cooked and served to the lucky crowd who watched her show:

  • a crostini with ricotta cheese and roasted red peppers, garlic, Italian parsley red wine vinegar and basil on top
  • ricotta cheese with a wonderful honey drizzled over it
  • a variety of olives heated in the frying pan with some canola oil and fresh herbs such as rosemary and thyme.

Fortunately for us she provided the recipes for everything she cooked during her 3 day visit to the Calgary Stampede. Emily Richards Recipes

Don’t miss her next 8:30PM shows  Wednesday, July 8th, following the 6PM Police and Firefighter cook-off, and Thursday, July 9th, following our 6PM 2nd Dueling Chef competition, in the BMO Marketplace, Hall A.

We pour our hearts into every cup

What is latte art? Always up on the latest food trends,  Calgary Co-op Kitchen Theatre welcomes Latte Art Love, a pop up coffee catering and café to our stage in the BMO Marketplace, Hall A. on Saturday July 11th at 8:30PM. Their hand crafted coffees are almost too beautiful to drink!  Elle Nguyen and Allison East are co-owners of Latte Art Love.

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Latte Art Love cowgirl

Elle Nguyen: A Latte Art Love day varies depending on the day – sometimes Allison & I are popping up with a full service espresso bar at Arche Loft; some days we are delighting coffee lovers with freshly made drinks at a local event. Allison and I experiment with coffee grind size and milk foaming technique – changing temperature and pressure from the weather have an effect on the coffee and the equipment needs to be adjusted to ensure perfect espressos are pulled from the machine every time.

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Suncor Family Day Breakfast- Sunday, July 5 2015

Suncor Family Day Breakfast ! photo credit: Mike Ridewood

Howdy all y’all Calgary Stampede followers! How excited are you that The Greatest Outdoor Show on Earth has finally arrived? I know that I certainly am!  There are so many great old and new additions on park this year to partake in.

One great tradition that many families look forward to is coming up this Sunday July 5, 2015. The free Suncor Energy Family Day Breakfast will take place from 7-9:30 a.m., and will be served to the first 20,000 people with a breakfast ticket (distributed at park entrances) in the Grandstand Courtyard. Can you believe the first 20,000 people thru the gates will be granted FREE admission (from 6-9:00 a.m.) as well as be served up some of the best pancakes in town??

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WHERE IN THE WORLD IS STAMPEDE EXECUTIVE CHEF DEREK DALE?

With only a few days until the start of Stampede, Executive Chef Dale is probably everywhere  on the grounds but on Monday he dropped by Calgary Co-op Kitchen Theatre to  check out our new digs in the BMO Marketplace, Hall A. Chef Dale is doing two special event cooking shows for Kitchen Theatre during Stampede. Derek and Suzanne

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Calgary top chefs prepare for their Stampede duel

The Calgary Co-op Kitchen Theatre Dueling Chefs are back!  Sharpening their knives are Rogelio Herrera, Owner and Corporate Chef Alloy Restaurant and Candela Lounge, Ceci Gutierrez, Chef de Cuisine, Pasta at Centini Restaurant & Lounge, Kelly Palmer, Executive Chef, Vintage Chophouse and Tavern, and Pierre Lamielle, Illustrator and Chef. It’s fun, it’s inspirational and you will be amazed at what these local chefs can create when the heat’s on.  Don’t miss it!

Dueling_Chefs_2015

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

The endless topic of food

Chef Darren Nixon has been a regular on the Calgary Co-op Kitchen Theatre stage and this year he will be back presenting for Grainworks, a family-owned farming operation which grows, mills and distributes certified organic, non-GMO grains and legumes near Vulcan, AB. As the former chef/owner of the aptly named Divine Restaurant in Okotoks, AB, Darren knows the importance of great and wholesome food.

Come by and see Darren on the Kitchen Theatre stage Friday, July 3 at 7PM and Saturday, July 4th at 1PM.

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Darren_Nixon

Darren Nixon: My day starts early. At 5 am. I manage the seafood and gourmet department in a local grocery store. My day is filled with good production and talking with customers about food ideas and general foodie conversation. When it comes to food I have a gift for gab. In the evenings I teach in home cooking classes for 6 – 12 people. This allows me to continue to research and develop good ideas and feed my passion. Previously the chef/ owner of Divine restaurant in Okotoks, AB.

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For all things chocolate

As everyone knows you can never have too much chocolate so once again Barbara Forster of Sweetly Speaking will be presenting on the Calgary Co-op Kitchen Theatre stage. Her beautiful chocolate creations and the heavenly smell of chocolate can be experienced on Thursday July 9th and Friday July 10th at 2PM. Sweetly Speaking was the recipient of the 2015 Top Choice Award – Mark of Excellence.

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Barbara Forster Headshot

Barbara Forster: I am the owner of Sweetly Speaking Inc. We are a chocolate company that really specializes in the corporate market and we make custom molds using the corporate logos of our clients. We make a higher end Belgian chocolate and each of our orders is considered a custom order where we put together a package that the client wants. We also think outside the box and stay away from traditional chocolates – no ganaches, no truffles.

When we are not doing the logo’d products we just have fun-  Dipped Licorice, Dipped Oreos, Chocolate Covered Rice Krispie Squares, Wonky Marshmallows – all sorts of fun stuff.

A typical day for me is never typical – I might be contacting new prospective clients in the corporate sector or I might be meeting with existing clients or I could be in the kitchen making the product or I might be designing a wrapper or working with plaster and plastic making molds. Every minute brings something new, fun and different. I try to designate half my week to making the chocolate and half to sales and admin but it doesn’t always come out that balanced.

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There’s never a boring day in the kitchen

Chef Matt Davidson of Añejo Restaurant will be introducing us to Mexican style food on the Calgary Co-op Kitchen Theatre stage Monday July 6th at 3PM and Tuesday, July 7th and 5PM. in the BMO Marketplace Hall A. This won’t be your typical taco as Añejo prides itself on “handcrafted recipes cooked to perfection in Mexican style with a flair for contemporary flavours. Vibrant, boisterous, and bold. Spanish for “aged”, Añejo is not just a type of tequila, it is a way of paying homage to the roots of Mexican culture.”

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Matt_Davidson_Anejo

Davidson: I am a young Chef from Calgary and work at Añejo Restaurant as the Chef de Cuisine. I graduated from Culinary School and have since worked at numerous restaurants around Calgary and under some amazing Chefs to hone my skills.

My typical day usually involves checking over the prep for the day and communication with my sous chefs around the daily issues of the restaurant. Then lunch service and then preparing for dinner service. I will generally oversee dinner service and ensure quality standards are met, and help wherever I am needed on line. In between all this, new menu research, and the occasional inspirational trip to Mexico need to be done as well.

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Live, love, cook!

Live, love, cook! is Emily Richards philosophy and we are very fortunate to have her return to the Calgary Co-op Kitchen Theatre stage. Many of you know Emily from Canadian Living Cooks on the Food Network and during Stampede Emily is presenting for Canota! Eat Well on Monday, July 6th, Wednesday, July 8th and Thursday, July 9th at 8:30 PM in the BMO Marketplace, Hall A.  Emily loves teaching people how to cook so make sure you come by and experience her passion for food.  She will also be putting her expertise to work when she judges the Calgary Police and Firefighter cook-off Wednesday, July 8th at 6 PM. on the Kitchen Theatre stage.

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

Calgary Stampede (CS): Briefly tell us about yourself and what your typical day looks like.

Emily Richards in the Kitchen

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A Thai family that loves to cook and always cook

Thai Charm Eatery, located in Airdrie, is a first time presenter on the Kitchen Theatre stage. Owner Pung Nya and Executive Chef, Steve Thibodeau will be on stage Sunday July 5 at 1PM in the BMO Marketplace Hall A preparing their delicious swimming rama chicken. Thai cuisine is designed to stimulate and excite the five senses: sour, hot, sweet, salty and neutral so it will be an amazing experience to watch them cook and sample their dish. For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

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