Food Paradise

• Dawg House Concessions: "Pickle Dawg" (1/4 slice of a dill pickle with cream cheese with either ham or pastrami wrapped around it).
• Campbell's Concession's: double-bacon corn dogs (bacon-wrapped hot dogs deep fried in a bacon bits corn batter).
• Fyfe Concessions: Deep fried butter (½ a stick of butter dipped in a cinnamon & sugar batter deep fried on a stick and topped with powdered sugar).

• Iowa 80 Kitchen – 50-foot salad bar and signature fried chicken.
• Gramma's Kitchen – Deep-fried pork tenderloin sandwich (6-ounce center-cut pork loin battered and deep-fried topped with lettuce, tomatoes, onion and pickles on a buttered toasted kaiser roll served with fries) Meatloaf (80/20 ground beef chuck mixed with onions, celery, green peppers, asiago cheese, salt, pepper, eggs and milk served with mashed potatoes and veggies)

"Best Seafood Ever" In Raleigh NC" #shasha2264-and you get to walk the Farmers Market just a few feet away for fresh veggies and fresh flowers. Great family fun & food

• The Mission: "Jidori Chicken Mole Taco" – three homemade charred corn tortillas filled with sliced jidori Japanese chicken, marinated in beer, garlic, lime juice and cilantro, grilled with pecan wood and sauced with a mole made from Oaxacan pasillas, mulatos, burnt mulato seeds, kombu, Indonesian long peppers, Sichuan peppercorns, Marcona almonds, peanuts, pepitas or toasted pumpkin seeds, bonito flakes, honey, thyme, red garlic, golden raisins, oregano, white soy sauce, Worcestershire powder, squid ink, salt, oil, and chicken stock, and topped with cilantro, pickled watermelon radish slices, Cotija cheese, pepitas, and a garnish of chicken skin. "Carne Asada Taco" – corn tortillas filled with carne asada skirt steak marinated in lime juice, arbol chilies, garlic and sugar, pecan wood-grilled, sliced, topped with a coconut chili arbol, roast garlic and cilantro sauce, garnished with sliced avocados, and chili-spiced corn nuts.
• Queso Good (quesadilla food truck): "El Gaucho" – corn tortilla filled with butter-seared sliced top sirloin steak in homemade Argentinian chimichurri sauce made with flat leaf parsley, garlic, secret imported chili peppers, white vinegar, and corn oil, topped with mozzarella, fried tattertots, shredded lettuce and diced tomatoes. "Green Chili Beef Taco" – grilled sirloin tip beef in a cumin-based rub, topped with grilled onions and green chilies in a cumin roux and red sauce, pico de gallo, and shredded cheddar and pepperjack cheeses.

• Rex’s Makin’ Bacon – "Bacon-wrapped Deep-Fried Green Chili Cheeseburger" – beef patty seasoned with salt and pepper, cooked low and slow on the flattop, topped with American cheese and sautéed green chilies, served on a bun; the whole thing is wrapped in bacon and deep-fried. "Bacon-Topped Tater Nachos" – thin-sliced potatoes (flour, egg-wash, and coated with cracker meal), deep-fried and topped with Texas-style chili con carne (made with red chilies, ground beef and pinto beans), queso cheese sauce, bacon, and roasted green chilies.
• Casa Dog – "Deep-Fried Enchilada Chili Dog" –bacon-wrapped foot-long deep-fried beef hot dog, rolled in a cheese-line corn tortilla and topped with bean chili (seeded red hatch chilies soaked in water, blended with garlic salt and beef stock) and red chili sauce, garnished with melted cheese, chopped tomatoes and onions, served on a butter-toasted foot-long bun.
• Native Café – "Indian Frybread Tacos" – deep-fried dough topped with red chili con carne with beans, shredded lettuce, tomatoes, cheese and chopped white onions.

• New England Craft Beer Pub – "Irish Nachos" –deep-fried ‘frips’, (potatoes thinly sliced wavy-style, seasoned with house spice—dill, Cajun seasoning, oregano, thyme, basil, sugar and salt), topped with shredded corned beef (black angus short rib, brine in-house with pink curing salt, sugar, water, and house pickling spice—cinnamon, clove, star anise, sugar, garlic, mustard seed, salt and pepper), hot cheddar cheese sauce, sour cream and salsa, sprinkled with shredded cheddar.
• Yankee Boy – "Yankee Boy Lobster Roll" – Maine lobster boiled and steamed, shelled for 3 ½ ounces of claw, knuckle and tail lobster meat, sautéed in clarified butter, served on a butter-toasted New England-style hot dog roll. "Surf and Turf Mac and Cheese" – mac and cheese (shell pasta topped with sauce made with cheddar cheese, heavy cream, and black pepper), one half topped with buttered lobster meat garnished with cracker crumbs and parmesan cheese, and the other half with pulled pork (slow smoked with secret seasoning for 8–10 hours), garnished with brown sugar and barbecue sauce.
• Moolicious Farm – "Moo-Nut" – an ice cream filled glazed donut: your choice of soft serve (vanilla, chocolate or twist), choice of wet topping (marshmallow, caramel, hot fudge, peanut butter, pineapple, strawberry, or black raspberry sauce), and choice of dry topping (sprinkles, chocolate or peanut butter chips, candy pieces, or cream cookie crumbles). "Blueberry Pierogi Sundae" – a marshmallow and pierogi from local Millie’s Pierogies (soaked in melted butter and coated with cinnamon-sugar) at the bottom of a waffle cone topped with soft serve, homemade blueberry sauce, and fresh whipped, sprinkled with cream, cinnamon-sugar, and wild blueberries.

• Smokin’ Pistols – "Deep Fried Ribs" – pork ribs (wet-rubbed with yellow mustard, dry-rubbed with sugar, salt, paprika and cayenne), deep-fried and cut off the bone, served with fries.
• Chef Ray’s Street Eats – "Chicken and Waffles" – chicken pieces (soaked in buttermilk and secret spices), deep-fried and placed on a waffle (made from scratch with eggs, Bulgarian buttermilk, cornstarch, baking powder, baking soda, white sugar, Madagascar bourbon vanilla, butter and flour), topped with shagbark hickory syrup.
• Coco Flow – Specializing in chocolate fountains: "Bulgogi Crepe" – bulgogi – a crepe stuffed with Korean barbecue beef (ribeye marinated overnight in soy sauce, sesame oil, cracked pepper, white onions, brown sugar and secret family garlic puree), and roasted Brussel sprouts (seasoned with salt, pepper, lemon juice and oil), pickled carrots (made with shredded carrots, salt, sugar, rice wine vinegar and sesame seeds), and kimchi, drizzled with gochujang (Korean hot sauce).