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State Fair News

State Fair of Texas selects 24 over-the-top semifinalists for Big Tex Awards

Teresa Gubbins
Jun 27, 2024 | 1:40 pm
State Fair of Texas Big Tex Awards

Can anything surpass fried jello, the Big Tex winner in 2016?

Photo by Jason Hays

The fried food fest is back: The 2024 State Fair of Texas has unveiled 24 semifinalists for the Big Tex Choice Awards, their annual contest where concessionaires compete for prizes.

The semifinalists were culled from a field of 65 entries submitted by 40 concessionaires.

Semifinalists used to be chosen based on name and description alone, but a release from the State Fair indicates that judges also tasted these dishes and ranked them according to fairgoer appeal, creativity, and taste. So that's new.

Of the 24 chosen, 10 are savory entries and 14 are sweet. Dominant themes include: pickles, sriracha, cotton candy, layers, and over-the-top constructions, which is saying something since State Fair food is inherently over-the-top.

In mid-August, 10 finalists will be announced, followed by a hoo-ha awards ceremony that narrows it down to three winners: Best Taste – Savory, Best Taste – Sweet, and Most Creative.

SAVORY

Deep Fried Crispy Vietnamese Crepes
Battered and fried crepe filled with savory meat, shrimp, and veggies, served with dipping sauce. Also known as Deep Fried Banh Xeo (bahnSAY-oh).

Dominican Dog
Dominican queso frito and salami frito coated in seasoned corn dog batter and fried, drizzled with red Dominican secret sauce, topped with crushed garlic plantain chips.

The Drowning Taquitos
Stuffed with shredded chicken, served in a cup, and topped with tangy cream sauce, jalapeño, guacamole salsa, shredded lettuce, avocado, tomatillo, pico, and Cotija cheese.

Fat Bacon Pickle Fries
Slivered dill pickles battered and fried, dusted in a spicy ranch pepper seasoning, and topped with queso, maple caramelized bacon chunks, sour cream, jalapeños, and chives.

Hammy Pimento Meltdown
Grilled pimento cheese sandwich with black forest ham.

Hippie Chips
Wavy potato chips covered in choice of ranch or blue cheese dressing, topped with green onions, bacon bits, and sriracha sauce.

Hot Chick-in-Pancake Poppers
Nashville hot chicken and pimento cheese mixture rolled into a ball, dunked into pancake batter, and fried, drizzled with Sriracha honey and Nashville hot powdered sugar.

Oktoberfest Pizza
Pizza with mustard-infused white cream sauce, mozzarella, cheddar, German sausage, German potatoes, onions, green peppers, and sauerkraut.

Texas Fried Burnt End Bombs
Beef burnt ends wrapped with shredded potato, bacon, and green onion mixture and fried, with raspberry chipotle barbeque sauce.

Triple Meat Big Back Snack
Five-layer snack has elote street corn, brisket, smoked gouda mac & cheese, biscuit, pork belly burnt ends, nacho beef brisket sausage link, and crinkle-cut maple waffle-flavored potato slices. That sounds like seven layers, though.

SWEET

Beso De Angel
Fritter taco base with sweet crema, strawberry preserves, whipped cream, cajeta caramel, condensed milk, and sliced strawberry.

Caramel Macchiato Fritters
Creamy coffee cake balls dipped in beignet batter and fried, with whipped cream, caramel, white chocolate drizzle, served with a shot of espresso.

Cookie Butter Nachos
Fried flour tortilla chips dusted with cinnamon sugar, with cookie butter cheesecake filling, cream cheese icing, caramel sauce, and crushed Biscoff cookies.

Cotton Candy Bacon on a Stick
Bacon on a stick dipped in a caramelized cotton candy syrup glaze.

Crookies
Croissant is filled — and topped — with cookie dough, baked, and drizzled with syrup.

Frozen Limoncello
Sweet and tart limoncello in a lemon peel is filled with limoncello sorbet.

It's Bananas…B-A-N-A-N-A-S
Banana shake with banana pudding on top, plus whipped cream, Nilla wafers, chocolate-covered bananas, and caramel drizzle.

Lay's Potato Chip Drink
Potato chips blended with mango and citrus juices, hot honey, jalapeño infused syrup, strawberry drizzle, foam, and Spicy Honey Potato Chips.

Nutty Bar-laska
Chocolate-dipped nutty bar rolled in peanuts, smothered in marshmallow and toasted, topped with two Oreos, strawberry sauce, and freeze-dried strawberry pieces.

Standing on Business
Salted caramel ice cream in a waffle cone bowl topped with a spicy dark chocolate cookie, fried sweet potato pie, chocolate and caramel sauce, whipped cream, French fries, and a chicken wing.

Strawberry Pop-Tarts Beignetffle
Waffle made from beignet and croissant dough, with strawberry filling, vanilla icing, and whipped cream, served on a stick.

Texas Sugar Rush Pickles
Three cotton candy-flavored pickle slices coated in Lucky Charms, Froot Loops, and Cap’n Crunch, layered in cotton candy, strawberry syrup, and vanilla ice cream.

Tropical Two-Step Punch
Punch with citrus, passionfruit, and mango, in alcoholic or AF versions.

Whole Bundt of Kisses
Deep fried 7UP Bundt cake filled with Belgian chocolate, with crumbled chocolate chip cookies and miniature kisses, a regular Hershey's, whipped cream, and edible silver glitter.

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Putting into Plano

New Plano restaurant Sip'Stroke tees up golf with chef-driven fare

Luciana Gomez
Jul 31, 2026 | 1:20 pm
Saffron salmon skewers, one of the featured seafood offerings on Chef Madan Oli’s menu at Sip’Stroke.
Photo courtesy of Sip'Stroke.
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It's tee time for a new restaurant featuring a private Full Swing golf simulator and an indoor putt-putt course in Plano: Called Sip’Stroke, the new "eatertainment" spot is opening Saturday, August 1 at 5969 Dallas Pkwy.

The concept comes from Kushal Raj Bastakoti, a cityscape artist and interior designer from Nepal who moved to Dallas in 2013 to attend the University of North Texas. Bastakoti also owns Skyline Lounge in downtown Dallas, which opened earlier this year, and is a franchisee of the Asian beverage and dessert chain Feng Cha Café.

He says he chose the location due to the rapid growth of businesses and residences in the nearby Legacy area.

“At Sip’Stroke we created a space that is entirely unique — it feels like you're on a 9-hole golf course, but paired with exceptional dining,” he says.

Although built around golf, the restaurant is also chef-driven. Bastakoti recruited chef Madan Oli, who launched his culinary career in Copenhagen, where he developed a focus on high-quality ingredients, thoughtful preparation, and presentation.

“My goal is to bring people together through modern American cuisine with bold flavors and global inspiration,” says Oli. “Every dish is crafted with care, balance, and a true passion for hospitality.”

Sip\u2019Stroke At Sip’Stroke, you can catch the game, play a round of putt-putt, and enjoy a high-end meal.Photo courtesy of Sip'Stroke.

Oli designed a menu featuring shared boards, fresh seafood, premium steaks, elevated bar staples, and desserts. Highlights include prime ribeye frites, saffron salmon, maple leaf duck breast, Cabernet-braised short ribs, Wagyu sliders, and a selection of tacos and wings, with prices ranging from $20 to $35.

The full bar serves classic and signature cocktails, along with shots, wine, beer, and zero-proof drinks.

The venue includes a private golf simulator that accommodates up to eight guests, a custom nine-hole mini-golf course integrated into the dining room, seating for 60 indoors, and an additional 15 seats on the patio.

While Sip’Stroke has been operating with limited hours during a soft opening over the past several days, regular business hours begin Saturday, August 1, from 12 noon to 12 midnight daily. A grand opening celebration is planned for late August.

A second Sip’Stroke location is also in the works next to Skyline Lounge at 2012 Commerce St. in downtown Dallas and is expected to open before the end of the year. The owners say restoring the historic 100-year-old building has taken longer than anticipated.

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