WBT News Director Mark Garrison makes his yearly trek to Raleigh for the North Carolina State Fair as he dives into the best eats that the legendary fair has to offer.
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Episode Transcript
All right, seven thirty seven on WBT on this Tuesday,
October fourteenth. We look forward to this day every year,
the day that Mark comes back from the North Carolina.
Speaker 2 (00:14):
State Fair with stories to tell.
Speaker 3 (00:17):
I'm fat and happy. I'm just fat. You're not happy,
but I'm happy too, Yeah, I heard you. People are jolly.
We are. We are because we're too fat to run.
Let's see, there are eighty eight new foods at the
fair this year, eighty eight. Now, we got to sample
about two dozen yesterday, members of the media sample as
(00:39):
much as they can and then they vote on their
favorite dish. You know, this is seventh year I've done this.
I've had Let's see yesterday I had everything from oxtail
fried rice which was really good, to cotton candy iced tea,
which I'll tell you more about a minute. But my
first fair food encounter was with the Scott family. They
are there every year. They're cow girl bites or what
(01:01):
they're offering up this year. They have a catering business
in Raleigh is called Fat Boys Barbecue, and every year
at the Fair they always have something new with cue.
Speaker 4 (01:12):
This year we got a cowgirl bite. We found famous
last year with a cowboy bite, so we tried to
put a spin on it.
Speaker 3 (01:18):
Well, this would be for hefty cowgirls who aren't exactly
counting calories. The cowgirl bites look like big old hush puppies.
Speaker 4 (01:26):
A cross between the hushpuppy and a corn doll because
it's got cornd doll better on the outside.
Speaker 3 (01:30):
And what's in it?
Speaker 4 (01:31):
It is our famous Eastern style pulled pork and pamented cheese.
Speaker 3 (01:36):
Pulled pork and pomented cheese and a crunchy hushpuppy.
Speaker 4 (01:39):
All right, Martin, let me know ooh gooey cheesy pork.
Oh man, Right, So it's all about nothing like cheese
and pork mixing inside up about it right?
Speaker 3 (01:53):
And Bobby Scott says they're already working on next year's
barbecue surprise. You've seen me having a lot of fun.
Speaker 4 (01:59):
I love this, dude, I do.
Speaker 3 (02:01):
But not everything is deep fried here. Sarah Foreman is
another longtime fare vendor. Her family business processing fresh crab
meat that's caught off the North Carolina coast, and this
year she's concocted something rather sophisticated for a fair. So
we're having North Carolina blue crab cavice. Savice, in case
you don't know, is usually raw fish mixed with citrus juice, onions, tomatoes,
(02:24):
and other veggies. But in this case, the blue crab
meat is first cooked crab.
Speaker 4 (02:28):
Meat, and it has a mixture of cucumber, tomato, onion, cilantra, lime,
very light, refreshed and surf with housemade tortilla chips.
Speaker 3 (02:35):
Oh wow, thank you. And Sarah's other fresh caught delicacy,
North Carolina shrimp fried up in a coconut batter. Oh man, hmm,
dipping in a little orange thoughts. Oh my gosh, there
are some of the best shrimp I've ever had. Who
don't tell my cardiologist we're doing this. I gotta tell you.
(02:57):
I was shocked at how good the savice was. It's
not typical fair food, but it was just unbelievable savich
good savich. There is no topping it.
Speaker 5 (03:08):
I didn't know what that was till two months ago
to a house party. I thought I was just eating
some kind of salsa. They said that's got raw fish
it and I.
Speaker 3 (03:15):
Go, I just thought it was something. Really My wife sauce.
She loves savice. Yeah, every time you go to an
ex restaurant. She's always getting sevich.
Speaker 1 (03:21):
You know what the challenge for Mark is. I know
this because I've done the Taste of Charlotte judging before.
But I heard the guys say, all right, Mark, let's go,
let's see what you like, and they want and they are,
They're watching you, and they want you to eat that
whole thing.
Speaker 3 (03:32):
That's right, which is hard to do because I tell you,
there was one thing I did not like, barbecue donuts.
It was barbecue inside a donut with coal slaw on top.
It was a hot mess, and so I just sort of, yeah,
thank you, that's tasty, and sort of backed away and
threw it away. I really am all about that cowgirl
(03:53):
bite though. Man, that was really good. Are you cheese
and a hush puppy?
Speaker 4 (03:59):
Yeah?
Speaker 3 (04:00):
They're French fries that are a big deal at fair too,
And yesterday I had some fries. I thought I'd never
beat deep fried pickle fries. What in the world we
have pickled French fries? And that's Philip. He and his
wife Jesse are from Canada. They spend seven months a
year on the road at American fairs. They get to
(04:21):
see the world. Yeah, it's a great way to make
a living this year traveling with a new addition with
your little guy. How old is Halloween?
Speaker 4 (04:28):
Nine months? This is baby Adams.
Speaker 3 (04:29):
He had his first French fried pickle yet, Oh yeah,
he loves it. Philip and Jesse are constantly trying to
think up new stuff, and this year they.
Speaker 4 (04:37):
Thought, everyone loves pickle, everyone loves French fry, and what
a better way and combind them?
Speaker 3 (04:41):
Okay, so how it works. Philip cuts fresh potatoes into
thin strips, soaks them in pickle juice, and then into
the deep fryer.
Speaker 2 (04:50):
Those are good, thank you, very addictive.
Speaker 3 (04:52):
And you know what, I don't like pickles.
Speaker 4 (04:54):
There you go.
Speaker 3 (04:55):
I'm happy you enjoy them.
Speaker 6 (04:56):
I'm not a big pickle person there, but I.
Speaker 2 (04:57):
Love the pickled French fries, crispy and pickley.
Speaker 3 (05:01):
It's been a hit.
Speaker 4 (05:01):
Reception has been incredible.
Speaker 3 (05:03):
Now to wash down those pickles a drink I've never
seen anywhere else, cotton candy ice tea.
Speaker 6 (05:09):
Yes, it is n al.
Speaker 3 (05:11):
So everyone goes to the carnival to go get cotton candy.
Why not con candy tea? Well, that sounds like a
logical question to me. So I had a sip to
see does it taste like cotton candy? But it does it?
Speaker 2 (05:23):
Does?
Speaker 3 (05:24):
They get excited about their tea. How do you make
the tea taste like cotton candle? That's a secret.
Speaker 1 (05:29):
Now.
Speaker 3 (05:29):
The brains behind the secret cotton candy tea is Tammy Long.
She and her crew from Florida traveled the fair circuit
serving teas of all kinds. Tammy wouldn't spill the beans
either on how they do it. Oh, come on, give
me a hint con candy. She's laughing all the way
to the bank. I mean, people love that stuff. And
(05:50):
the pickle French fries. I mean they're green and at
first I thought nuh, but they were really good. See
that sounds good.
Speaker 5 (06:00):
The ban yeah, actually like fried pickles. Yeah, that.
Speaker 3 (06:05):
Dip in ranch or ketchup. They had an homemade ranch
that actually in ranch. That's what I'm saying. I'm a redneck.
Give me that ranch. Some of the stuff's expensive. Let's see,
the tea's about ten bucks. Oh, the cavice is twenty
Let's see those French fries are twenty as well. Wow. Yeah,
(06:27):
but they give you a good helping. Yeah, make radio money.
The company's vanned for this for you oh it was
free yesterday.
Speaker 4 (06:36):
Yeah.
Speaker 3 (06:36):
Yeah. Now, one of the messiest things, which I was
not crazy about, there was a cone made of pizza
dough filled with mac and cheese and bacon. It was okay,
but it was so messy. I got cheese on my glasses.
And then somebody came up to me and said, hey, buddy,
you got cheese on your microphone. I was like, okay, great, you.
Speaker 5 (06:54):
Should go interview people that way like cheese w was
on the end of your.
Speaker 3 (06:57):
Mic sticking under their nose.
Speaker 2 (06:59):
By the time it's over, Mark himself is deep fried.
Speaker 3 (07:03):
He's got a shell around him. All right, we have
more coming up, right, Yeah, we do. We'll find out
who won. And I just met an adorable crazy woman
who called herself the Queen of Sweets, and we'll let
you meet her too.
Speaker 2 (07:18):
I saw you in the hallar, you got some cheese
on you.
Speaker 3 (07:20):
Good morning. This is good morning, bet.
Speaker 1 (07:25):
All right nine in front of eight o'clock here on
News Talk eleven to ten WBT. We go back to
WBT news director Mark Garrison, who spent the day yesterday
in Raleigh, the state capitol side of the North Carolina
State Fair. And like I said, he's back with stories
to tell. That's right, thanks for not calling me fat Albert.
(07:46):
So yesterday it was media day where some of the
new fair foods were sampled in the media votes on
their favorite.
Speaker 5 (07:53):
Now.
Speaker 3 (07:53):
One disappointment I had They have fried chicken feet this year,
and I was kind of looking forward to trying that.
They had a table set up for the guy there,
but he was a no show. Maybe he was out
chasing chickens. I know, look his feet. According to surveys,
the number one reason people go to the Fair is
(08:13):
to eat, not to ride the rise. Oh yeah, yeah,
and I believe that and it's so cool. The vendors
are an interesting lot. Some are North Carolina foodies, some
are local farmers, and some of them are fair people
who just travel the country. A lot of reporters were
there yesterday and a lot of people kept gathering around
one table where they were serving up deep fried lamb chops.
(08:37):
This is a little bit of an inspiration from our
deep fried ribs. Came up with the idea. That is RJ. Perry,
a young man in his early twenties, very ambitious. His
food truck is known for his deep fried ribs, so
he figured why not fry up some Lamb chops.
Speaker 4 (08:54):
Yes, sir, they're seasoned and they're battered, and then they're
drip with balsamic, matal, honey and dash or dried mint
on top.
Speaker 3 (09:01):
Now, in full disclosure, I'll tell you I don't really
like lamb, but this that is hot. Thank you.
Speaker 2 (09:08):
We'll appreciate that.
Speaker 1 (09:09):
We hope you enjoy it on and make sure you
tell all your friends about it.
Speaker 3 (09:12):
Ha ha oh, we'll tell everybody. And even though I don't
like lamb, I did ask for seconds. The balsamic glaze
on this Lamb chop is just unbelievable. Oh, appreciate that. Now,
how about something sweet? I guess maybe I was looking
a little run down at one point, so I was
beckoned by a woman who said I needed a pick
me up.
Speaker 6 (09:31):
I think you'll be better when you get some sugar,
add some salt in you.
Speaker 3 (09:34):
What are you gonna do for me?
Speaker 6 (09:35):
I have the chocolate covered potato chip caramel apple is
the perfect glen of sweet and salty. You need to
come and see me sweeting.
Speaker 3 (09:41):
Who could resist that? And yes, she said? It was
an apple dipped in chocolate covered with potato chips.
Speaker 6 (09:47):
You don't have to eat a potato chip and a
chocolate bar. It's all together. Were taking care of all
the hard work with the napple.
Speaker 3 (09:53):
It's healthy.
Speaker 6 (09:54):
It's healthy.
Speaker 3 (09:55):
Let me drug.
Speaker 6 (09:56):
Yes, there you are, sugar.
Speaker 3 (09:58):
What's your name, Sugar?
Speaker 6 (09:59):
My name is to Misha, and I'm the candy queen.
Speaker 3 (10:01):
Shamisha lives near Raleigh. She has a candy food truck
that she takes to fairs and festival.
Speaker 6 (10:07):
We just travel about spreading sugar. That's what we do.
Speaker 3 (10:10):
Her chocolate covered apple with potato chips is the perfect
sweet and salty combination.
Speaker 6 (10:17):
Up.
Speaker 3 (10:17):
Oh yeah, yeah, sweet, a.
Speaker 6 (10:20):
Little tart with the apple, right, so you have all
these things going on in your mouth at one time.
Speaker 3 (10:25):
Amisa said she came up with this idea to streamline
the process of eating candy and potato chips. You know,
if you want to do both at the same time.
Speaker 6 (10:34):
Yeah. I was eating some snickers and some chips and
got tired of alternating, so I said, why not put
them on an apple? So, you know, take all the
guestwork out right, make it easy.
Speaker 3 (10:44):
I love the way you think.
Speaker 6 (10:45):
Yeah, I mean, life is hard, so sweet should be simple.
Speaker 3 (10:49):
Good, thank you man? With an apple. Hey, it's healthy.
Speaker 6 (10:53):
The sweetest job on the planet.
Speaker 3 (10:55):
I loved her. I loved her. Are you and Tamisha
in a relationship? We could be? I just love it.
When she said, yeah, you know, I was eating a
candy bar and alternating with potato chips, and I thought,
this is too much work. I got tired. I needed
it to be in windbite. We've all thought that before.
Speaker 2 (11:15):
She said, I'm a multitasker.
Speaker 3 (11:17):
Sugar well, and full disclosure, she called everybody sugar. But
I loved it. So the apple, the chocolate, the potato chips.
You would think it's weird, but honestly, it tasted really
good altogether. That sounds delightful. Salty and sweet is such
a great combo. It really is. Okay, Okay, So here's
(11:40):
the big question.
Speaker 6 (11:40):
Marksmen got to try all of this yummy food, and
you all voted.
Speaker 3 (11:45):
Did you vote for the winner? I did. It's the
first time in seven years that I voted for the
person that actually won. It was RJ. Perry's deep fried
lamb chops, I tell you. And that's not your typical
sounding kind of fair food because when they serve it
to you on the little plate, it's very elegant looking.
But oh, it was so so good. Is it on
(12:08):
the bone, so you're just like, yes, yes, so you
can just walk around gnawing it off the bone, looking
the sauce off here for little lambies. Oh and you
don't like lambie, so I don't, but I would. I'm
thinking about going back to the fair just to get
some of that. What was it? Was it like the
spice rub?
Speaker 6 (12:25):
Was it the sauce?
Speaker 3 (12:26):
Was it just the combo of all of it? It
was the combo of all of it together. I mean
the meat was very flavorful, you know, it was deep fried,
but then that that drizzle they put on top was
very sweet. So oh man. Now, speaking of sweets, the
best sweet, unfortunately my friend Sugar did not win. The
best Sweet was a big old corn dog that was
(12:46):
filled with mozzarella cheese and rolled in cinnamon sugar.
Speaker 4 (12:50):
What wait?
Speaker 3 (12:51):
And it was really good.
Speaker 1 (12:54):
So when you go to this every year, do you
see the same reporters coming back time and time again?
Speaker 3 (12:58):
Yeah? Pretty much. Now, this year was interesting. There were
a lot of social media influencers there who were live
on Facebook, you know, holding up food and tasting it
for the camera. But yeah, the same reporters there. I mean,
the guys from WRAL send about ten people over just
eat free. Only one of them actually does a story.
Speaker 1 (13:19):
Do you have to go through some sort of detox
like like today and for the rest of the week,
because you know you know this routine by now you
go every year.
Speaker 2 (13:26):
So do you not eat for five days after this
is over?
Speaker 1 (13:29):
No?
Speaker 3 (13:29):
I didn't need a lot. Yeah, I didn't need any
breakfast or anything yesterday, but I woke up hungry at
three thirty this morning.
Speaker 2 (13:36):
So well, it never disappoints you extanded your stomach.
Speaker 3 (13:40):
That's why I'm more rookree Now after listening to all this,
are we still doing dirty restaurants today?
Speaker 1 (13:45):
Too?
Speaker 4 (13:45):
Oh?
Speaker 3 (13:45):
Yes? Oh, speaking of that, you may be curious about
an army of health inspectors will fan out on the
fairgrounds today and tomorrow. They go to every food booth
and they make sure that it's set up properly, and
they stay there the entire ten days. Oh I love that. Yeah,
there's a good.
Speaker 2 (14:02):
Reason why they all behave on media days because Mark's there. Yeah,
they want to make.
Speaker 3 (14:07):
Sure really really quickly. Mark Tracy just texted us on
the text line and said, can you ask Mark what
the winner of the fair receives as a prize. So
they get a prize, do they get they actual they
get a big plaque that says we were the media
selection is the best new fair food and they can
hang it in the window of their booth or their
trailer and so so the ideas that would attract more
(14:28):
business to their booth.
Speaker 6 (14:29):
So that's more money.
Speaker 3 (14:30):
Yeah, well thank you Mark, Yes sir,
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