Word: salads
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...Salad on-a-stick anyone? I'm serious. Skewered chunks of iceberg lettuce and other fresh veggies served with a salad dressing packet, salad on-a-stick are among the newer, more attention-grabbing (if not bestselling) items designed to appeal to health-conscious fair-goers. Other newer - or newly-rediscovered-and-marketed - "healthy food choices" highlighted on the Fair's website include mixed fruit cups, baked potatoes, corn-on-the-cob, pork chops on-a-stick, turkey tenderloins, shish-ka-bobs, sandwich wraps and veggie corndogs...
...cater to fairgoers' desire to eat-and-walk - which explains the mounting number of foods on-a-stick (50 this year, from pickle on-a-stick to chocolate-covered cheesecake on-a-stick.) "How are you going to be able to hold a drink in one hand, your salad in another and still try to eat?" says McCubbin. (See pictures of what the world eats, part...
Vendors specializing in nutritious choices - and their customers - are careful not to bash the not-so-nutritious choices. Business has steadily climbed "as people want healthier alternatives," says Connie Boesen, owner of The Salad Bowl, whose bestseller is sandwich wraps, not its salad-on-a-stick. "They still want some of the great fair food." "People come to the Fair who will never have a corn dog the rest of the year but by gosh, they've got to have a corn dog here," says Bill Brown, 64, of Des Moines, after eating a vegetable pasta salad at The Salad...
...cheese, Portabello mushrooms, and peanut curries. You can also opt to have toppings put on rice, rather than a pizza. A signature favorite is their “Lunch/Dinner for Henry,” which features butternut squash, goat cheese, and caramelized onions. If you’re into salad pizzas, their Caesar on a Big Cheesy Crouton is a treat that uses homemade dressing and fried tofu instead of croutons. Portions are big, so no matter what connotations the word “veggie” might have, don’t worry—you?...
...Once inside the servery, I was floored. Perfectly-crisped onion rings, lightly steamed vegetables, beer-battered cod. A salad bar showcasing chilled salmon, cherry tomatoes, olives and mushrooms in brine, tabule, baby corn, tortellini, a variety of meats. A dessert section complete with sliced peaches from the can, grapefruit wedges, fresh fruit salad (at dinner!), a humongous tub of Richardson’s chocolate ice cream (which Kenny said was nearly a nightly standard). He added that, for a while, the dining hall boasted strawberry and blueberry smoothies. As he spoke, Kenny was drinking Dudley House coffee—also...