Vince Porreca of Puyallup chows down on roasted corn on the last day of the 2015 Washington State Fair in Puyallup. Peter Haley Staff file, 2015
Vince Porreca of Puyallup chows down on roasted corn on the last day of the 2015 Washington State Fair in Puyallup. Peter Haley Staff file, 2015

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New fair food includes big burgers, huge sausages, cookie-dough sundaes (and a side of guilt)

August 31, 2017 12:00 PM

To do the fair correctly, you have to do a few things.

You’ve got to eat a Fisher scone, a Krusty Pup or an Earthquake Burger. Or all three.

Once those fair standards are out of the way, it’s time to explore The Sprawling Campus of Fried Gluttony at the Washington State Fairgrounds.

Bring all your cash and an appetite. And try to ignore how much you spend on a bottle of water. There are few good values at the fair. Go there knowing that.

Here’s a tour of new food that will ruin your health slowly (drink water, eat vegan the day before and after, rinse and repeat).

SASQUATCH GRILL

Sasquatch Grill will replace the Lady Luck Cowgrill Up restaurant, which operated next to the End Zone at the South Skyride entrance. Operating Sasquatch Grill will be father-son team Ron and Mitch Mayers, who own several stands throughout the fairgrounds (including Monster Burger).

The menu will focus on burgers, including a porky burger monstrosity called the Piggy-Bacon Stuffed Burger.

“It’s 50-percent beef and 50-percent bacon,” Mitch Mayers said of the burger patty.

It’s topped with pulled pork and coleslaw, an onion ring, pickles and barbecue sauce. Get your Zantac ready. Fries, rings and nachos also served.

Find it: Near the South Skyride entrance.

SCOOPS

You know how you keep seeing those weird Instagram pictures of people who eat raw cookie dough like it’s ice cream? Here comes your photo opportunity.

Scoops will feature cookie dough, cake and brownie batter served as, well, a scoop.

“It’s made with pasteurized eggs and heat-treated flour,” said Mayers, who also runs that booth.

Chocolate chip-cookie dough-, peanut butter-, Reese’s Pieces-, and s’mores-flavored scoops will be sold in four-ounce servings (when you’re eating cookie dough, that’s a lot). To satisfy your inner glutton, you also can get the scoop as a sundae with hot fudge and other toppings.

Find it: Across from the International Village Food Court.

HAWAIIAN GRINDZ AND LUMPIA

Last year, the Mayers operated a stand with lumpia and fried egg rolls. This year, they’re changing it to a Polynesian theme.

“We’ll have Spam kimchi rice, chicken katsu, macaroni salad, and we’ll keep going on the lumpia, since those did so well last year,” Mayers said.

Find it: Inside the International Village Food Court.

BIG MAMA’S MEAT SHACK

This new booth is serving half-pound sausages from Uli’s, a popular sausage company in Seattle. Mayers, who also runs this booth, said there will be a garlic chicken, andouille sausage and a beer brat. They’ll also have two-pound turkey legs. Because nothing looks more like successful fair grazing than carrying around a giant turkey leg.

Find it: Across from the International Village Food Court.

SCONE BEER

So how do you get the flavor of scones in a beer? That’s a question Eric Akeson, owner of Puyallup River Brewing, has been mulling for months.

He finally figured out the formula: raspberry concentrate from a farm in Prosser and a whole bunch of malts.

“It’s a light American ale, malt forward, and not hoppy,” Akeson said of his Raspberry Scone Golden Ale.

“We took it to the next level by adding a bunch of specialty malts to get that biscuit flavor. When you’re using raspberries, they’re so dominating, you have to work hard at the flavor,” he said.

The idea for the beer was born over a beer, of course. Akeson hatched the idea with Kent Hojem, the fair’s chief executive officer.

Here’s a tip from Akeson: Try the beer with a scone.

“We’re hoping people will go get a dozen scones and then go to the beer garden and pair it,” Akeson said. “I wasn’t sure at first if it would work.”

He changed his mind after he tried it.

“This beer is balanced between tart and sweet. When you eat the sweet scone, the beer gets a little more tart,” Akeson said.

Find it: Beer gardens around the fairgrounds and at the End of Summer Bash, an event held from 11:30 a.m. to 6:30 p.m. Monday at the grandstand. The event will feature tastes of craft beer and wine from Washington state.

Washington State Fair

Where: 110 Ninth Ave. SW, Puyallup.

When: Sept. 1-24. Closed Tuesdays and Sept. 6.

Info: thefair.com.

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