State Fair Food News

State Fair of Texas teases with early peek at Big Tex Choice Awards 2016

The State Fair of Texas gives statuettes for best food treats, as they did for this 2014 winner.

For the first time, the State Fair of Texas has pulled back the curtain early on its Big Tex Choice Awards, its annual (fried) food competition, by releasing the list of semifinalists.

And judging by names alone — which is how this round works — they sure do love bacon. Entries include bacon-wrapped churros, bacon-wrapped pork belly on a stick, bacon burger dogs on a stick, bacon-wrapped tater dog, a "Bacontilla," and Dorito bacon fried cheese stick.

Pineapple is popular too, with "Caribbean pineapple Korn-a-Copia," fried "Pinatacolupa," and another entry called "Pina-A lot-Ta."

The oddest entry has to be fried Jell-O.

In prior years, the fair waited until August to reveal its eight finalists. But this is the 12th Annual Big Tex Choice Awards, and the event has become one of the fair's biggest PR successes. As its visibility has climbed, they've introduced a new twist every year, such as offering the public "VIP" tickets to the judging.

Unveiling the semifinalists, a previously unknown group, is its latest ploy to stretch out the buzz.

Here's the list of 2016 Big Tex Choice Awards semifinalists:

Bacon Wrapped Churros
Down Home Chicken Pot Pie Pocket (with mac 'n' cheese dip)
Bacon Wrapped Pork Belly on a Stick
Fried Cookies & Cream Sundae
Barn Yard Burger
Fried Jell-O
Buffalo Chicken Jalapeno Poppers
Fried Prime Rib Quesadill"O"
Caribbean Pineapple Korn-a-Copia
Funnel Cake Sundae
Crunchy Fried Oinkers
Holy Guacamole Balls
Dallas' Fried Bacontilla
Injectable Great Balls of BBQ
Deep Fried Bacon Burger Dog Sliders on a Stick
Loaded Bacon Mashed Potato Egg Roll
Deep Fried Bacon Wrapped Tater Dog
Lollipop Fried Bacon Wrapped Quail Breast on a Stick
Deep Fried Cannoli Bites
Pina-A lot-Ta
Deep Fried Cheeseburger Stuffed Onion Rings
Seductive Fried Sea Salt Caramel Wrap
Deep Fried Chicken Basket
Shrimp Fritters
Deep Fried Hawaiian Hoops
Southern Fried Chicken & Dumplin's
Deep Fried Nachos
State Fair Cookie Fries
Deep Fried Pulled Pork "Funyun" Dings
State Fair Edible Colas
Deep Fried Smoked Salmon & Bacon Croquettes
Texas Fried Buffalo Quail
Dorito Bacon Fried Cheese Stick
Texas Fried Pinatacolupa

The contest kicked off on July 12. These 34 semifinalists were chosen from 55 entries.

Never before released to the public, the selection process used in the competition is done by a panel of internal judges and requires blind judging from start to finish, meaning the panel does not know which concessionaire is behind each food creation.

This allows for the scoring to be based on the food entry itself and leaves no room for bias toward or against concessionaires. One year of experience as a concessionaire at the fair is required for entry.

One interesting item of note: The judges base their choices solely on which food names and descriptions sound the most appealing. Therefore, coming up with an enticing name and description is part of the game.

The tasting doesn't even begin until the next round. Over the next several weeks, judges will evaluate uniqueness, presentation, creativity, taste, and whether a fairgoer is likely to buy the item.

The eight finalists will be announced in August. Concessionaires who do not make the cut can still introduce their items as a new food.

The final judging will take place on August 28 at 2 pm in the historic Tower Building at Fair Park.

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Cheesecake News

Dallas dessert shop Val's Cheesecakes calls it quits on Greenville Ave

Photo courtesy of Val's

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A Dallas dessert shop has closed its doors: Val's Cheesecakes, located at 2820 Greenville Ave., closed for good on December 17 after 12 years.

Owner Valery Jean-Bart issued a statement saying that he was ready to move on to new things.

"The time has come to officially close the doors at our Greenville location," he said. "This is not just the end of a chapter; it is the end of a place that has been a huge part of my life and journey. Over the years, we have built something special here, but the time has come to let this space go so we can move forward with clarity and purpose."

Jean-Bart started selling his cheesecakes in 2012 after a career in civil engineering. He took the inspiration from his mother's love of cheesecakes before she passed from breast cancer.

Over the past decade, he had many ups and downs, with other locations that he opened and closed, often abruptly, and more than one closure followed by a reopening.

But he said this time he was closing permanently, calling the past few months "a challenge" but also a reminder of what matters.

"Focusing on friends, family, and my personal life is more important now than ever," he said. "I am leaving this location on my own terms, proud of what we have accomplished and ready for what is next."

What is next is Val's Blue Label, his other shop in the Cedars District at 1112 S. Akard St. which he opened in March 2023 and which is described as an elevated cheesecake experience that also holds classes and workshops.