STAMPEDE ADDS SPICE
Fiery fare on midway menu
Things are heating up on the midway as the new eats and treats for this year’s Calgary Stampede take a decidedly spicy tone.
From an Angry Chicken Sandwich, topped with a chipotle aioli — and, thankfully, cooling coleslaw — to Thai Chili Lime Popcorn Shrimp Perogies with chili glaze and sriracha mayo, mouths will be on fire up and down the midway.
Even the lemonade is getting a chili-pepper infusion.
But the fieriest of them all will be the World’s Hottest Pizza. Byebye bugs, this pie is topped with Carolina Reaper peppers, which pack an astounding 2.3 million Scoville units, a scale measuring the heat of peppers; a jalapeno pepper, by comparison, averages about 10,000 Scovilles.
Only for the bold and brave, people looking to try this offering from Rick’s Pizza will have to sign a waiver before chowing down. But, if you can handle the heat for five minutes, without water, milk or any other liquid to cool you off, there’s a crisp US$100 bill to be won.
Midway manager James Radke says the 40 new offerings on the midway create the essential balance between traditional goodies, unique eats and something extreme.
“We need (those) to create an emotional response to food,” he said. “When we release the new food list to our staff members, it’s interesting to see who oohs and aahs. If no one says anything, then you know you’ve missed the mark.”
Radke himself is looking forward to the funnel cake poutine, which combines two classics in an unexpected fusion, topping the deepfried batter with gravy and cheese curds.
Hundreds of vendors applied to be part of this year’s Stampede; none have a grandfathered contract, so each must apply every year for the chance to dish up eats on the midway. Yes, even perennial Stampede staple Those Little Donuts.
Staff whittled applications over the course of six weeks, arriving at the final list, including those offering the 40 new highlighted items.
As is tradition, foods in ball form, those deep-fried and skewered — and sometimes a combination of all — will make their mark.
Combining all three is the Canadian bacon pickle ball, which takes a hotdog, stuffs it into a pickle, wraps that in bacon, cuts it into ball-sized pieces and then cooks it like a corn dog. Dim sum favourite — or dare-worthy order — chicken feet also get a deep-fried bath and then are served on a stick.
Radke expects those to be a hotticket item.
“People will challenge each other to eat it,” he said.
Brightly coloured confections will also be spotted, as uni-corn-themed desserts highlight the sweeter side of the menu. The Unicorn White Hot Chocolate is decorated with sprinkles, rainbow sour poppers and surrounded by a cotton candy puff. As is the Cookie Dough-ne, a waffle cone filled with raw (and food safe) cookie dough.
Ice cream sandwiched by wedges of cereal-marshmallow squares, trendy rolled ice cream and deep fried Jell-O — balls filled with the wiggly dessert that take a deepfried bath before getting sprinkled with powdered sugar — will also all debut this year.
Prepare your stomach accordingly; Stampede kicks off July 7.