What I’m Eating: some of this year’s big eats at the Big E

Date: 10/2/2023

Like every Western Massachusetts resident, I have fulfilled my annual duty of stuffing my stomach at The Big E. The Big E is home to an endless array of cultures, cuisines and downright crazy creations. While it is impossible to sample all that the festival has to offer (believe me, I tried), here are some highlights from my visit this year.

French Fries from Jack Fries

When dozens of vendors sell french fries, how do you find the best option? For me, it was listening to the infectious excitement exuding from Jack’s Fries. With each order, the chef belts out a chant for “fresh fries on order.” This call to action was the ultimate enchanting song for my hungry stomach.

This food stand prepares a picturesque french fry, with its rustic yet refined presentation matched by the adept balance of salt and crunch featured in each bite. I have no regrets about scoffing down a bucket of these golden-fried delights.

Pretzel

Everyone who knows me is not surprised to see a pretzel on this list. It’s honestly a prerequisite for any food event I attend.

I stopped by to get my doughy fix at a stand with no name and only a giant pretzel picture as an indicator. I guess I should not be shocked that the pretzel was aggressively mediocre, but in an oddly comforting way. The over-salted exterior, lukewarm preparation and thick gelatinous cheese dipping sauce created a harmonious symphony of stagnant flavors. In these ways, the pretzel showcased an apt representation of the middling pretzels at most sports games and major events. I’ve certainly enjoyed better pretzels, but I’ve also eaten far worse.

Fried Oreos

The fried Oreos I devoured are another food item from a stand that does not have a specific name but rather a giant Oreo picture plastered on its roof. I can not knock the marketing gimmick because it clearly worked for me.

Fried Oreos are a once-a-year treat for me — a hidden treasure that I must strictly force myself to indulge in with moderation. The airy fried exterior texture meshes beautifully with the warm cookie and frosting center. Each bite is even more satisfying than the last until I reach that final taste — that sad moment I realize I will have to wait another year before eating more fried Oreos.

Mini Donuts from the Donut Family

While it is a tumultuous test picking a favorite food item at the Big E, the mini donuts from the Donut Family represent the comfort food apex for me. This declaration comes from someone who seldom eats donuts, as I find most to be too dry and decadent for their own good.

The mini donuts from Donut Family exist in a superior comfort food vortex. Each warm little circle packs rich flavor, whether it is the sinful blend of cinnamon and sugar sprinkled on top or the cloud-like dough that melts in your mouth with every bite. These mini donuts truly deserve a place in a food hall of fame.

Wood Fired Pizza

Pizza is another familiar Big E staple, but by far the best slice I ate at the fair came from the Wood Fired Pizza station behind the Maine building. Every slice is expertly crafted, with each prepared in the fiery infernos of a small pizza oven sequestered in a food truck.

The fresh blend of cheese adds a pungent punch. The tomato sauce provides an aromatic richness that most pizzas can not equal. Best of all, though, is the pizza crust. The pizza oven captures a rustic char that works as a beautiful juxtaposition to the sauce and cheese. I was so impressed that I ran back in line after finishing my first slice.

Sangria Slushie from Maine Wines

After stuffing my face with so many offerings, I wind down my feast with a striking creation from the folks at Maine Wines — a sangria slushie. I do not drink often, and I especially do not consume wine frequently. Despite this, I was extremely impressed by what Maine Wines has created.

The sangria slushie exhibits the fruity flavors of a traditional sangria and captures the smooth texture of a refreshing slushie. I’ve consumed many slushie wannabes that vie for that unique texture but fall flat on their faces. In contrast, Maine Wines has created a fascinating concoction that actually succeeds in its pursuits.