There is a distinctly porky slant to the food items that will grab the most attention at this year’s CNE. Last year was the year of doughnut burgers and deep-fried Cok…er cola and in 2010 Twitter was filled with pictures of deep-fried butter. The three early candidates to take the crown this year are the Bacon Explosion from Bacon Nation, pulled pork on red velvet pancakes from Pull’d, and the bacon fudge from Northwest Fudge.
Bacon Explosion from Bacon Nation
I know you instagram-flooding foodsters and trend-piece-writing food writers are tired of bacon but 98% of the population (who eat pork) have not had their fill. They still make that wide-eyed “oooohhhh bacon” exclamation when they see that someone has figured out how to cram more bacon into a non-breakfast dish. The Bacon Explosion sandwich wraps a bun around a hefty slice of a football shaped, bacon-laden and bacon-wrapped meatloaf that tastes very much like salty pork sausage.
Red Velvet Pancakes with Pulled Pork
As bacon breaks free from its type casting as a breakfast food why not pancakes as well? There is something satisfying and complementary about soft, fluffy pancakes and long-braised, tender pork served together with a Jack Daniels maple syrup sauce. The team behind PULL’D chose beets over food colouring as the health-minded route to get the red colour into their pancakes. The PULL’D booth will be setup beside the Epic Burgers (of doughnut burger fame) in the Toronto Star Food Building. Stop by to sample their full menu of pulled meat and serving combinations.
Bacon Fudge from Northwest Fudge
What would the Ex be without a vendor pushing the boundaries of what can be deep-fried? This year Northwest Fudge will once again be coating their fudge in a doughnut batter and deep-frying it. But they’re also offering their fudge with crispy bacon and covered in Belgian chocolate.
Take a look around the Food Building and you’ll see that the offerings at the Ex are moving in a more global direction. Two good examples of this are the Far East Taco vendors and the Lebanese bakery called Thyme & Olives. And for those who didn’t get enough over the past two years the deep-fried butter will be back again.