The Krispy Kreme burger is one of the newest fair foods available at the Southwest Florida & Lee County Fair. / Amanda Inscore/news-press.com
Written byAnnabelle Tometich
FROM: NEWS-PRESS.COM
Feb. 28, 2012
Eugene Schooler opened a zip-top bag filled with Krispy Kreme doughnuts that had been delivered hot and fresh to the Lee Civic Center in North Fort Myers that morning.
With a gloved hand and metal spatula, the Louisville, Ky., native arranged each sweet, glaze-covered round onto a griddle as their sugary coatings oozed and hissed against the flat-top’s heat. One stove over Albert Wilson flipped thin patties of beef.The two ingredients would soon come together, along with cheese and freshly cut lettuce, onions and tomatoes, for something the red-awning shaded stand calls the Krispy Kreme Burger. The savory-sweet, 1,000-calorie concoction sells for $7 and it’s one of dozens of interesting dishes available at this year’s Southwest Florida & Lee County Fair.“I’ve eaten exactly 27 of these since August,” said Schooler, who works for Sivori Catering, a Louisville-based company that sends food vendors to fairs and festivals throughout the South and Midwest. “It’s not something you eat every day, but we’ll have people lined up for it all weekend.”The Sivori stand sits toward the end of the fair’s midway, the event’s entry aisle that entices passersby with the smell of grilled meats, giant cinnamon rolls served steamy from the oven, and kettle corn popped to order and then laced with scratch-made caramel.
Fried dough treats such as funnel cakes are very popular foods with guests at the Southwest Florida & Lee County Fair at the Lee Civic Center in North Fort Myers. / Amanda Inscore/news-press.com
Fair food, it seems, is taking a turn for the fresher. At booth after booth, concession operators kneaded dough and prepped boxes of fresh produce and cases of never-frozen meat. That produce was often destined for the deep fryer, but just because it’s bad for you doesn’t mean it’s of poor quality.“That’s common. People think we’re just taking bags of frozen stuff and dropping it in,” said Robert Moreland, owner of Moreland’s Family Concessions, which operates a handful of the food stands on this year’s midway.“We take pride in what we serve. That’s what’s kept us in business 31 years.”As he spoke Moreland pulled softball-sized onions from 10-pound bags, first cutting the bulbs in half, then trimming the ends, peeling off the papery outer layer and then cutting them into thick, half-moon shaped slices. The onions were destined for cheesesteak sandwiches and Italian sausages. He had chopped his peppers
No comments:
Post a Comment