Feast your eyes: this year’s Big E ‘Craz-E’ culinary creations

Craz-E Burger
Reminder Publishing photo by Trent Levakis

With only a few short weeks left until the Big E begins, The Reminder staff went out and celebrated our favorite day of the year: the Big E Media Taste.

We took to the fairgrounds to try out all the new food offerings the Big E has to offer this year, and once again, they did not disappoint.

Running from Sept. 13-29, I would be remiss if I did not mention that this year the Big E is offering “Three Buck Bites,” starting Monday, Sept. 16, with a selection of vendors offering sample sizes of their fair foods for just $3. It’s a way to try more tempting treats at an affordable price. Check out thebige.com for a list of participating vendors.

The Big E Bakery — New England Center, Avenue ShowPlace, Gate 9A

Cookies & Cream Cream Puff

In recent years, the Big E Bakery has been bringing back their famous cream puffs with a new twist. Prior to this year’s taste, I wondered what road they would go down, as I feel as though we’ve touched on a lot of classics. We’ve had chocolate cream puffs, maple cream puffs, chocolate ganache topped cream puffs and more. This year though, is extra special. The bakery brought their A-game with their flavor of the year: cookies and cream.

Made with real Oreos and local, Hood cream exclusively, these cream puffs are delectable. I was nervous they would be far too sweet, but my fears were unfounded. The cream puffs are light and airy, with a delicious cookie crunch scattered throughout the cream giving it a nice texture. I almost always opt for the traditional cream puff, but this cream in particular changes the game.

Storrowton Tavern Soup Shack — Avenue of States

Crab Dip & Blackened Chicken Mac & Cheese

The Storrowton Soup Shack is a favorite of mine — I have been talking about the cheeseburger chowder far too often since it debuted in 2018. I always look forward to the hearty options the soup shack continually whips up, and this year was no exception.

Storrowton is bringing a crab dip featuring succulent lump crab blended and baked in a homemade sauce of cream cheese, sour cream, cheddar, mozzarella and parmesan cheeses. It’s served with tortilla chips. Our Prime magazine editor Debbie Gardner loved this crab dip, sharing, “This was creamy deliciousness, with a mild mix of cheeses and a subtle crab flavor that would please even those who aren’t big crab fans. It paired nicely with the crunchy corn tortilla chips. I’d say this would be a great little warm-up bite on a cool fair evening!” I agreed — there was plenty of crab to go around in this dip, and the perfect amount of spice.

Not to be outdone by the crab dip — Storrowton also brought their blackened chicken macaroni and cheese, served in a homemade bread bowl. This mac and cheese is Schreiber Cajun-style grilled chicken baked with a homestyle cheese sauce.

Managing Editor Chris Maza said, “First off, I’m not a mac and cheese afficionado, but I am a bit picky. Too dry or too soupy and it’s just not to me. Storrowton’s mac and cheese was the perfect amount of creamy. Throw in that some zesty — but not too spicy — Cajun seasoned chicken and you’ve got yourself a winner here.”

Harpoon Beer Hall — New England Avenue

General Tso’s Colossal Fried Shrimp

Harpoon’s General Tso’s colossal fried shrimp was a hit amongst the seafood lovers on the staff. The fair-sized version comes with two — huge — golden fried, beer battered skewered shrimp drizzled with General Tso sauce and jalapeno.

Staff Writer Trent Levakis aptly stated, “Common sense once again prevails: General Tso’s can go on basically anything.”

Staff Writer Ryan Feyre agreed. “This really accentuates the flexibility of General Tso’s sauce. Dousing shrimp in it creates the perfect tangy and crispy fusion.”

The Emporium — Better Living Center

Craz-E Burger

The Craz-E burger was likely the second-most crazy food being served at the taste. Most will remember that the Craz-E burger has been around for years, but this year, it has been reimagined. The burger features an Angus beef smash burger, topped with cheese, bacon and onion rings, placed between a fresh glazed donut and cake donut.

I did not know if we would get anyone on the team to give this a go — and to my surprise — three people ate the burger.

“This has always been a bucket list thing, one of those things that you try once to say that you did, but I could not put it down,” Managing Editor Dennis Hackett said. “I said to everyone, ‘I shouldn’t finish this, but it tastes too good not to,’ and proceeded to finish the entire thing.”

Staff Writer Tyler Garnet also sampled the burger. “The name lived up to the hype, and the appearance of the burger was quite intimidating at first. The donuts by themselves could have been great but adding a burger in between did not taste as weird as it sounds, and I couldn’t stop taking bites of it.”

Downeast Cider — Outside the Young Building

Limited Edition Caramel Apple Cider

I’m a big fan of many of Downeast Cider’s seasonal offerings. Their cider donut beverage is a sweet delight, and I’m a big fan of their winter cider — aptly named “winter.” I thought the limited-edition caramel apple cider is perfect for the Big E. While it is a little too sweet for me to have more than one, it was delicious. Tastes like fall.

Levakis agreed, “This drink is a great compliment while walking around the grounds.”

NOLA Cajun Kitchen and Raw Bar — New England Avenue

Crispy Crab Cakes & Chicken Etouffee

Bill Collins of East Longmeadow’s Center Square Grill is bringing the exposition’s newest hot-spot: NOLA Cajun Kitchen and Raw Bar, located in the former Craz-E Burger building. The space has had major renovations, including adding three overhead doors opening to a new kitchen, a beer garden that can accommodate up to 70 people along the Front Porch, and a bar counter serving raw oysters, shrimp cocktail and shellfish towers.

NOLA brought crispy crab cakes with corn and black bean salsa with Cajun remoulade, as well as a chicken etouffee’ with Cajun rice, crispy fried crawfish tails and okra.

Feyre took the etouffee’ for a run. “The NOLA Cajun Kitchen and Raw Bar’s dish carries a versatile blend, and a spicy kick at the end from the rice tops it all off.”

While Levakis enjoyed the crab cakes: “Crab cakes generally get better the more southern you are, but this is high-quality from a northeast eatery.”

V-One Vodka — New England Avenue

Taylor’s Lavender Haze Lemonade

I told the folks at V-One they’re one of my top favorite tables every year, and not just because they offer the promise of a cocktail at 10 a.m. on a workday “for science.” They serve up delicious, consistent drinks, and they are usually something unique.

I’m a Taylor Swift fan, so I was filled with happiness when I saw V-One’s Lavender Haze Lemonade was on the menu. Only in my wildest dreams will Taylor one day be a performer on the Big E stage, but at least this drink makes up for it. It’s crafted with V-One Lemon, organic lemonade and ½ ounce of lavender simple syrup, garnished with lemon and local lavender sprig. Don’t blame me when you go back for seconds.

“I feel that lavender haze creeping up on me,” Feyre said through sips.

Levakis said his partner is a die-hard Swiftie, so he felt he had to try the drink. “A few of these refreshing drinks would do wonders for any tortured poets out there.”

W.A.V.E. Mocktail Cart — The Front Porch

0.0% V-One W.A.V.E. Triple Berry Seltzer

At the W.A.V.E. Mocktail Cart, patrons who aren’t drinking will be pleasantly surprised to find a few fun options to try. V-One helped create an alcohol-free seltzer that tastes so similar to the regular W.A.V.E. Triple Berry Seltzer I couldn’t believe it. I was offered a blind taste test of both, and it was truly a toss-up as to which one had the alcohol.

The cart will also feature virgin mojitos and kiwi spritzers, rounding out a few mocktails for the fair that can so often focus on beer gardens and beverages.

Ferrindino Maple — Better Living Center & Springfield Road

Maple Creemee Cannoli

If you have not had Ferrindino’s maple creemee ice cream, you’re missing out. Ferrindino Maple is a Hampden staple, offering delicious maple syrup, maple cotton candy and other maple novelties in their beautiful outdoor stand year-round. Not to mention, their scrumptious maple ice cream.
“Grab a spoon for this one. You can try to just pick up the light, flaky cannoli shell and just start chowing down, but you run the risk of wasting some of the really nice and light Maple Creemee ice cream. This is a great little treat with just the right amount of sweetness, accentuated with topping of drizzled maple syrup,” Maza said.

The Mick Express — Young Building

The Polish Godfather & Chocolate Chip Croissant

“The Polish Godfather will have you feeling like the boss as the kielbasa patty topped with sauteed peppers and onions served on a pretzel roll makes for a premier sandwich. The compliment of mustard is the cherry on top of this dish, and is the perfect partner for the kielbasa,” Levakis said of his sandwich.

Garnet agreed, “This is a sandwich that I look forward to having again at the Big E.”

With savory comes sweet — The Mick also brought their chocolate chip croissant, which is just as it sounds: a hand rolled croissant stuffed with chocolate chip cookie, chocolate drizzle and powdered sugar. The cookie portion of the croissant is a little doughier, but just a thin layer. I will say it was a bit messy to eat, but delicious all the same.

The Deviled Egg — East Road

Specialty deviled eggs

Now I can’t speak to what deviled eggs will be offered on fair day or if there will be more variety than what we saw at the taste event, but the deviled eggs that The Deviled Egg had to offer were beautiful. Maza had the classic deviled egg and the loaded baked potato, both with traditional flavor and spectacular presentation.

Staff Writer Sarah Heinonen explained that all the options The Deviled Egg had were gluten-free, although they can be made deep-fried, which adds a batter.

As someone with a gluten intolerance, Sarah was a bit disappointed she couldn’t find more gluten-free options at the taste event, so she was happy to find the deviled eggs were fair game.

Macho Taco — Commonwealth Avenue

Birria Tacos & Empanada Tacos

I cannot say enough about the food at Macho Taco. They won my (hypothetical) number-one table this year, and I can’t wait to go back to the Big E for more. The birria tacos featured slow cooked shredded beef served inside a cheese corn tortilla and was served with a side of broth for dipping. The empanada taco could be served with either ground beef or chicken, both having empanadas cut and opened served in taco form, filled with lettuce, pico de gallo, cheese, lime aioli and sour cream.
Maza agreed with my sentiments: “This is a great fair food — portable and tasty. The empanada taco shell is light and airy, the beef is well seasoned, and the lime aioli adds that perfect flavor touch to finish it off. This might be my go-to when I inevitably get dragged to the fair with my wife and daughter.”

Sam Adams Beer Garden –—Avenue of States

Apple Cider Pulled Pork Grilled Cheese & Frozen Twisted Tea Rocket Pop

The Sam Adams table was the last one on my list to hit as I worked my way around the outdoor pavilion at Storrowton Tavern’s Carriage House — and honestly — I was not planning on indulging in their food. That was, until I heard about their apple cider pulled pork grilled cheese. It looked so gooey, I had to give it a spin, and I was glad I did. The sandwich was the ideal balance of sweet pork and savory cheese. Plus, the artisan sourdough served as a strong vehicle for the meal.

Gardner also enjoyed her grilled cheese. “I’m not a big meat eater, but the marriage of the sweetly sauced pulled pork, thin slices of crisp Granny Smith apple and robust cheddar cheese, grilled together on hearty sourdough bread, made me wish the sample size offering of this sandwich was a bit larger! I’ll be looking for this tasty combo when I make my annual visit to the fair.”

Feyre talked about the beverage: “Quite the merging of childhood with adulthood here. I thought [the frozen twisted tea rocket pop] would be too sweet to handle, but the pop actually turned the popular alcoholic beverage into the consummate summer slushy for those 21 and up.”

Wurst Haus — Commonwealth Ave

Supreme Schnitzel Sandy

I’ve only had schnitzel once in my life — a few years ago, I went to a German restaurant in New York City that serves almost solely-schnitzel. I enjoyed it — but did not think I would have schnitzel again so soon. I was reminded of how delicious it is with Wurst Haus’s latest offering — their Supreme Schnitzel Sandy. This sandwich is golden fried pork cutlet, breaded and fried until golden brown, topped with beer cheese sauce and bacon crumbles, served on a pretzel bun.

“I don’t eat a lot of fried food, so I wasn’t sure how this one was going to go, but the pork cutlet was surprisingly light and unsurprisingly flavorful. The beer cheese sauce and bacon crumbles were a nice touch,” Maza said.

Hackett enjoyed his sandwich as well. “The real highlight was the beer cheese. Every bite of the sandwich I took was preceded by a huge dip into the beer cheese, it was flavorful and carried the sandwich.”

Moolicious – Springfield Road and West Road

The Moo Bomb & Cornbread Sundae

Remember a little while ago when I called the Craz-E burger the second-craziest food item of the day? I was saving the best for last. Moolicious brought their cornbread sundae, which presented a warm, homemade cornbread topped with sweet corn ice cream, hot honey syrup and a dollop of whipped cream.

“Surprisingly, the combination of warm cornbread, creamy, subtly corn-flavored ice cream, honey and whipped cream was delicious. The crunchy corn puffs garnish was a nice touch. I was sad that I only had room for a few bites,” Gardner said of her sweet-yet-savory treat.

Both Heinonen and Garnet gave The Moo Bomb a try. The Moo Bomb is a customizable dessert experience featuring a waffle bowl filled with your choice of soft serve ice cream, packed with your favorite fillings and topped off with a hard candy shell.

Keeping being gluten-free in mind, Heinonen had to forego the waffle bowl, but enjoyed her customizable toppings — Oreo, peanut butter sauce and marshmallow, topped with the blue raspberry candy shell. “The mix of textures is nice and the shell, which becomes instantaneously hard when in contact with the cold ice cream, delivers a fun look to the sundae.”