The midway at the Canadian National Exhibition (CNE) may feel more condensed than in years past, with suggestions that parking and construction have encroached on its traditional grounds. However, the core attraction for many attendees remains the unconventional food offerings that populate the fairgrounds. This year, one writer decided to sample the most ambitious and, at times, questionable culinary creations.

A Symphony of Flavors, Or Cacophony?

The Sweet Corn Wasabi Lemonade offered a peculiar start to the day. Instead of a harmonious blend, the disparate flavors clashed, resulting in a drink that was neither distinctly sweet nor spicy, and possessed an unappealingly thick, broth-like texture.

Stunt Food, Executed Well (Mostly)

The Footlong Butter Chicken Taquitos presented a familiar concept elevated by sheer scale. Drizzled with sauce and jalapeños, these generously portioned snacks were described as satisfying, though the spice level was deemed too mild for some. A potential for a more robust lamb saag variant was noted. Similarly, the Deep Fried Lobster Tail, despite its seemingly ostentatious presentation, was well-executed. The lobster was cooked to a tender, juicy consistency without greasiness, and the subtle Old Bay seasoning enhanced the flavor.

Familiar Flavors, Uninspired Renditions

The Pulled Pork Beef Patty Sandwich offered a more conventional, yet highly enjoyable, combination. Tender pulled pork and a vibrant slaw nestled between two Jamaican beef patties, creating a satisfying sandwich that could be a regular menu item elsewhere. However, the Beef Patty Pierogies were a significant disappointment. Described as dry and stale, they failed to do justice to either the beef patty or the pierogi, a stark contrast to the high-quality versions often found in Toronto.

The Unholy Union: Fried Chicken and Ice Cream

Perhaps the most polarizing item of the day was the Ice Cream Marshmallow S’more Oreo Crusted Deep Fried Chicken Sandwich. Despite its seemingly absurd combination, the sandwich was surprisingly successful. The writer broke down its appeal to fundamental culinary principles: the crispiness of fried chicken, the sweetness of a glaze, and the indulgence of ice cream on a warm base. The sandwich, while an extreme interpretation of these elements, worked. The only suggested alteration was to forgo the bun, implying a need for utensils to manage such a decadent creation.

A Fond Farewell

Concluding the culinary tour, the classic Peameal sandwich provided a comforting and familiar end to the experience. As the sun set over the CNE grounds, casting a golden light on the surrounding landmarks, the day's adventurous eating concluded with a simple, yet classic, sandwich, leaving the anticipation of next year's inevitable food innovations hanging in the air.