The smell of hot oil and spun sugar wafted through the air as dozens of food vendors unveiled their delectable – and depending on who you ask, sometimes detestable – dishes ahead of this year’s Canadian National Exhibition, starting Friday.
In its 145th year, the CNE’s culinary new offerings include supersized doughnuts and samosas; fried chicken coated with rainbow-coloured cereals; and deep fried everything on a stick including whole softshell crabs and mac-and-cheese. New vendors include Egg Club, Tut’s Egyptian Street Food and Greekery Bakery from Angus, Ont. Michael Knott, the manager of the CNE’s midway concessions and outdoor exhibits, finally got his dream of having Spam on the menu with the Get Your Own Taters booth serving fried sushi rice balls topped with thinly cut fried Spam, nori and spicy mayo.