Big Tex Fried Foods

Lobster poshes up State Fair of Texas 2015 Big Tex Choice Awards

The finalists have been revealed in the 2015 Big Tex Choice Awards, the annual, over-the-top food contest at the State Fair of Texas. This year, alligator, lobster, and buffalo make their debut.

There were 51 entries in the first round, and that has been narrowed down to eight finalists. A panel of judges — Dallas Mavericks’ Devin Harris, Big Game Sunday co-host Drew Pearson, TV host Dan Rodo, chef John Tesar, and Dallas city council member Tiffinni Young — will pick the winners on August 30, along with one non-celebrity chosen via random drawing.

The following finalists will compete for the titles of Best Tasting and Most Creative:

Chicken Fried Lobster with Champagne Gravy by Abel Gonzales
This is a first for the Big Tex Choice Awards: lobster. An entire lobster tail is breaded, deep fried, and served with a sauce combining lemon butter and champagne gravy. It has the lavishness of a lobster dinner and the fried factor of a traditional fair food.

Cowboy Corn Crunch by Isaac Rousso
The Cowboy Corn Crunch blends savory and spice, with sweet corn, minced jalapeño, cream cheese, and a hint of smoky bacon. The tot is fried to a golden brown and served in a unique palm leaf cone.

Deep Fried Alligator’s Egg Nest by Cassy Jones
Alligator makes its Big Tex Choice Awards debut. This dish blends alligator meat with Monterey Jack cheese, chopped jalapeños, onions, and garlic. The mixture is rolled in bread crumbs, fried to a golden brown, and served atop a nest of shoestring potatoes and drizzled with a chipotle sauce.

Fernie’s Holy Moly Carrot Cake Roly by Christi Erpillo
Golden-baked bread swirled with cinnamon is flattened and filled with moist carrot cake, raisins, and julienned carrots. It's rolled with a light coating of cream cheese then breaded in a mixture of panko, graham crackers, cinnamon, and nutmeg. Drizzled with cream cheese frosting and dusted with powdered sugar, it is served with caramel and a caramel macchiato cream sauce.

Fried Beer-Battered Buffalo by James Barrera
Buffalo meat is another first on list this year. Lean, mesquite-smoked ground buffalo is rolled in Pequin chili pepper. The meat is crusted in crushed Corn Nuts and dipped in a batter made from Shiner Bock beer. Lightly dusted with bacon bits and served with a chipotle cream sauce.

Lone Star Pork Handle by Justin Martinez
Bone-in pork chop is marinated, then dipped in batter made with Lone Star Beer. The seasoned pork chop is smothered in toasted bread crumbs and deep fried until brown, then finished off with a coat of bourbon barbecue glaze. The bone serves as a handle.

Pretzel-Crusted Pollo Queso by Allan Weiss
Shredded chicken is combined with cream cheese, Monterey Jack cheese, bacon, cilantro, and Sriracha sauce. It is then rolled into a ball, crusted with a crispy pretzel breading, then deep fried. It is served with a jalapeño ranch dipping sauce.

Smoky Bacon Margarita by Isaac Rousso
This alcoholic drink takes the smokiness of bacon and infuses it into the citrus flavor of a frozen lime margarita. Finished off with bacon crumbles, it is served in a collectible souvenir cup.

Chicken-fried lobster poshes up the fried food contest.

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sudden cupcake shutter

Sprinkles Cupcakes shutters all locations, including Dallas shops & ATMs

Photo courtesy of Sprinkles

Sprinkles has closed all of its locations.

A nationwide cupcake bakery has shuttered all of its locations, including in Dallas-Fort Worth. Sprinkles Cupcakes closed all of its locations on December 31, according to multiple reports.

The company provided a brief statement about the closures to TV station KTLA: “After thoughtful consideration, we’ve made the very difficult decision to transition away from operating company-owned Sprinkles bakeries.”

Founder Candace Nelson shared her own thoughts about the news via a post on Instagram. After noting that she sold the business to private equity in 2012, Nelson stated she was disappointed by the decision.

“Even though I sold the company over a decade ago, I still have such a personal connection to it, and this isn’t how I thought the story would go. I thought Sprinkles would keep growing and be around forever,” she says in the clip.

The bakery had 20 locations in six states. In greater Dallas, Sprinkles had a location at The Plaza at Preston Center (4020 Villanova St.), in Plano's Legacy West (7500 Windrose Ave.). It had cupcake ATMs at spots around the Metroplex, including Galleria Dallas, DFW Airport, the Gaylord Texan in Grapevine, Southlake Town Square, and The Shops at Clearfork in Fort Worth.

Sprinkles was widely credited for creating the cupcake craze of the late aughts and early 2010s. Founded by Nelson in 2005, the shop's treats elevated the form with high quality ingredients, a wide range of flavors, and the sort of eye-catching designs that would be now be described as Instagram-worthy — but Sprinkles predates the app’s creation.

It introduced a number of innovations, including a cupcake ATM to satisfy cravings 24-hours-a-day.

As for Nelson, she pivoted to Pizzana, an Italian-style pizzeria she co-founded with her husband Charles, actor Chris O’Donnell and his wife Caroline, and chef Daniele Uditi. The restaurant, which holds a Bib Gourmand designation in the Michelin Guide for its original outpost in Los Angeles, has a Dallas location that opened in 2022 and a Houston store that opened in 2024.

closings news-you-can-eat desserts