Popular New York State Fair vendor Pizze Fritte has recently teamed with a few other Fair favorites to boost spirits by selling treats from the Orange parking lot and they’ve been well-received, to say the least.

Their presence should remind Fair foodies that many of the stands that cook up the delicious chow we love every year are based upon local year-round restaurants and those business need your patronage now.

Don’t wait for the 2020 State Fair to enjoy culinary stars cooked up by such great eateries as King David, Dinosaur Bar-B-Que, La Delicias, Toss’n Fire, Twin Trees, Sweet Praxis, Tully’s, Recess Coffee, Daniella’s, Strong Hearts and Creole Soul, to name a few.

While not all of them are open for take-out right now, give them a call to find out if you can drive over and indulge your Fair cravings while providing some much-needed business to these hard-working local folks.

One innovative event at the New York State Fair that has caught on in the past few years is the Taste NY Food Truck competition.

This year the convoy rolls into a new location in the New York Experience festival grounds on Sunday and Monday from 10 a.m. to 7 p.m.

About 20 trucks will be on hand each day, all serving $3 samples of their tastiest cuisine, competing for votes from customers. The top three vote-getters each day receive Aldi gift cards of $1,000, $500 or $250, courtesy of the grocery company.

Sample items include such creative eats as baked Alaska, Thai sesame crunch, trash can sundae and Maryland crab mac and cheese. Competitors are required primarily to use food products grown or made in New York for their entrees.

The large bakery stand in Dairy Products Building at the New York State Fair has a new vendor.

Popular Armory Square bake shop Sweet Praxis has taken over, offering two types of cookie cones or brownies to accompany the cold moo juice being sold at the nearby Milk Bar.

Though choices are surprisingly limited, everything is baked on site with the whole process taking place in sight of customers.

Here’s a hint for times when crowds are surging through the building to see the butter sculpture or get in the milk lines–use the side entrance.

As you pass between the Dairy Building and the Eatery (International Pavilion), head up the ramp between vendor stands and you’ll find yourself in cookie town.

The New York State Fair stand hosted by Strong Hearts Café has solidified its standing among Fair vendors with a creative menu featuring vegan specialties. It’s quite a coup at our Fair, an event that has long catered to the carnivore population, but Strong Hearts has made converts by selling burgers, entrees and shakes that patrons enjoy, never missing the meat and dairy.

That one corner of the Horticulture Building isn’t the only place where hungry Fair fans can enjoy vegetarian food. There are dozens of delicious dishes for eaters who avoid meat.

Though Daniella’s is an offshoot of a steakhouse, their fried green tomato sliders and tomato parm sandwiches are terrific.

Ethnic specialties are a good jumping off point as the menus of many countries  often include meatless favorites. Middle Eastern chow like grape leaves or falafel are full of exotic flavor and very satisfying. Look for them at King David’s and  several other vendors.

Asian food, including vegetable tempura and veggie rolls are commonly found in the Eatery, a/k/a the International Pavilion, and at other stands.

Stop by the Pan African Village for Omanii’s veggie sandwich or Creole Soul’s Cajun potatoes. Las Delicias’ lightly-fried empanadas come with various vegetable fillings, so they’re very tasty and inexpensive.

Italian food fans have made the eggplant parm at Eatery mainstay Emmi’s a perennial best-seller.

If you want to keep veggie while observing the carnival food tradition of gorging on deep-fried food, you can get pickles, cauliflower and many other battered plant foods at several stands.

Not to be overlooked are the cinnamon-dusted apple fritters from Log Cabin, the Wrap It Up stand’s veggie wrap and, of course, the famous baked potatoes.

Even the popular Butcher Boys steak trailer will build you a salad, your choice of in a bowl or wrapped in a warm pita. You could certainly say that the State Fair is a great event for every hungry patron.

It’s hard to think of all the ways that maple syrup can be used in delicious food products, but it all seems to be at the New York State Fair Maple Center.

Monday is Maple Day, a day to recognize the sweet and sticky delights that are made from the sap of trees that thrive in the Empire State.

Visit the Horticulture Building for a taste of everything maple, from candy to coffee, ice cream, popcorn and doughnuts. Maple fudge is creamy and wonderful.

Of course, you can choose bottles of syrup to take home or give as gifts. Sweet!

The largest indoor venue for chowing down at the New York State Fair has a new name. The International Pavilion has been re-born as the Eatery, hoping to attract visitors who didn’t know the place is filled with food stands.

The name isn’t the only new feature as several new vendors have set up shop, trying to break through with traditionally skeptical Fair diners.

Ironically, the new joints represent several ethnic cuisines, so maybe International wasn’t such as bad moniker after all. Among the rookies are Vietnamese, Mexican, Polish and Canadian fare, along with a sandwich shop.

Name aside, a sturdy, air-conditioned  building full of picnic tables can be a good alternative to outdoor eating.

Sharp-eyed customers of the New York State Fair may have noticed a subtle change in the short row of food stands between the poultry barn and the dairy cattle building.

As State Fair Hound reported in July (Another One Bites the Dust, July 18, 2019), a stand has been demolished near the Grange Ox Roast, the spot now filled with a tent.

The gap has been filled by the relocated King David’s and a glazed doughnut stand. The Ox Roast returns to the row for its second season in that spot.

Most adults make food their priority at the New York State Fair. That’s no surprise, but with all of the mouthwatering chow available, many Fair patrons miss out by following annual traditions that lead them to the same food they ate the previous year–and the year before that and the year before that and–well, you get the idea.

It’s time for Fair food lovers to expand their horizons by opening their minds and their mouths to newcomers on the grounds. There are about 50 new food stands in business this year, but rookie vendors often find it a daunting challenge to break in and make a buck when customers won’t give them a chance.

For instance, last year Grandma’s Cookies (Cookie Monster, Sep. 1, 2018) baked up terrific chocolate chip discs, but struggled to turn a profit. Their location was OK, not far from a King David’s location that enabled them to win raves from Gyro master Nader Hatem. But they were unfamiliar to Fair regulars and that made it tough, even with a great product.

Not far away, business was picking up for Toss’n’Fire in a new location, near the Coliseum. Their wood-fired ovens produced mouthwatering pizzas that were being discovered by hungry customers, so they may have turned the corner.

Remember, all of those established stands were once newcomers, so look around for a new vendor who looks promising and spend a few bucks trying something new. It could become your next favorite.