When you’re ready to chow down at the New York State Fair, why not try something you haven’t had before? Every year brings some new food options and some of them are pretty tasty.
This year the Hound has enjoyed three new specialties right on restaurant row–hearty deep-fried cheese curds, creamy homemade gelato and dense, sweet cookie dough.
The first-time treat you sample this year may become one of your favorites.
If you’ve seen television interviews with dieticians advising State Fair visitors not to skip meals before heading out for a day on the grounds in order to avoid overeating, State Fair Hound offers this advice: Go hungry and eat a lot.
A friend of The Hound once confessed to going to the Fair with her husband, but eating nothing, fearing that health and sanitary standards were lacking. Not true. Keep in mind that the vendors at the Fair are held to the same standards that restaurants are, including frequent inspections. These folks are professionals, often owners of year-round eateries or traveling diners that do this most of the year at locations all over the country.
When it comes to nutrition, you can find plenty to eat that’s healthy. If you don’t, no big deal. You’re allowed to splurge as part of the best festival of the year, so go for it. Unless you have a serious medical issue, chow down and indulge yourself at the Fair. You can go back to minding your diet after Labor Day.
While The Hound was pleased with new and planned construction of food stands for the New York State Fair, we’d like to see more existing spaces utilized. 
You may have noticed empty spots in the Eatery, on Restaurant Row and around the grounds this years. Some of those holes once housed very popular and profitable businesses.
We’re not sure why they sat empty this year, but a return of favorite vendors or opening of new ones would be good to see. We hope that Fair administration will make that a priority for 2024.
If you attend the New York State Fair to browse unusual treasures, eat terrific food and hear some soulful music, a a single stop at the Pan African Village puts all of that within your reach. 
The 27th edition of the colorful block party, situated between the Center of Progress and the Art and Home Center, features bands and dancers on the entertainment tent stage. Nearby stands serve a variety of delicious, non-traditional food alongside vendors displaying clothing, jewelry, rare handicrafts and collectibles.
In addition to opening opportunities for minority-owned businesses, Pan African adds a dimension of excitement and personality that reflects New York’s diverse culture. 
The festive Village has since become a mainstay for the Fair, a popular annual tradition beloved by visitors of all races and backgrounds.
This being our Fair, food is central to the area’s popularity as hungry customers try exotic offerings including Caribbean, soul food, barbecue and homemade desserts from local restaurants and vendors.
Visitors get into the spirit by taking a drumming lesson, viewing historic exhibits or dancing to the day’s featured musical acts. Shoppers browse the vendor tents for unusual gifts and keepsakes. It’s certainly one of those not-to-be-missed State Fair favorites, near Chevy Court and the State Parks area, easily accessible from tram stop 2, just inside gate 11A.
The State Fair Latino Village is gradually developing a similar vibe, one mile west of the Pan African, capitalizing on the availability of the Talent Showcase stage to ignite exotic rhythms. Tasty Mexican and Caribbean cuisine join with souvenir vendors under colorful flags. This year it shares space with the new Asian Village. Check the Fair website for event schedules.
Midway Points
It’s hard to believe, but 2023 is the ninth New York State Fair with Wades Shows providing the midway rides and games. Wades won the contract in 2014 to operate the midway, a role that had been filled for decades by the James E. Strates Shows. Every Fair visitor and certainly every local media outlet will make comparisons and decide whether this was a good decision.
Those crazy rides are, of course, the main focus of any midway. Wades’ rides are mostly similar to those you’ll find at any carnival. Let’s face it, 
there are only so many rides available and so many ways to design the midway game joints and vendors, so less attentive Fair visitors may not have even noticed the change.
Wade has announced sale prices of all-day ride wristbands ($25 advance, $35-$45 onsite) and a mega pass that will allow unlimited rides for all 12 days for $85. If there are exclusions or rides that are frequently unavailable, these deals aren’t so great.
Wade has come through on promises for more spots to relax and recharge for families who have spent hours dashing between rides. Shaded spots, out of the mainstream, offer welcome respite for pavement-tired feet and a place where folks can take a breath.
The overall cleanliness and freshness of the midway is important and the efficiency of the operation and the convenience of the setup matter. Wades has the advantage of the expended and modernized staging area, especially considering that its predecessor, the James E. Strates Shows had to overcome the old, outdated lot during its run.
Using the website to purchase tickets before loading up the kids surely makes for less hassle upon arrival.
Among the many most-visited structures at the New York State Fair is the Horticulture Building, home to the sweet liquid gold called New York Maple syrup. The large corner stand always seems to have a steady stream of customers eager to take home a bottle of bronze liquid, a favorite maple candy or a specialty items from maple sugar, to granola, popcorn, cotton candy, and coated peanuts or cashews. Don’t forget the spreads, creams, popcorn, flavored coffee and frosted doughnuts.
You can celebrate Maple Day at the Fair Monday with it’s popular soft-serve maple ice cream, sold in a corner near the back door. You choose a cone or bowl, or maybe a milkshake.
The one product that for many tastes best captures the deliciousness of New York’s sharply contrasting seasons, the sweet velvet of maple syrup, does a booming business annually from its prime location among its Hort neighbors. The Empire State is the second largest maple-producing state in the US, following a tradition that dates back to the first maple gatherers, Native Americans.
New York Maple Producers have the biggest stand in the building–1200 square feet occupying one whole side of the wing–as well as one of the oldest stands on the grounds. Though nearly every New Yorker has drizzled their pancakes or waffles with gooey maple syrup, more than two dozen consignors produce an inspired variety of products to satisfy rabid maple lovers.
Containers of syrup ranging from 3.4 oz. bottles to gallon jugs, glass or plastic, including decorative containers that make better gifts than the tacky trinkets sold on the midway. 
In addition to the economic boost from sales to Fair customers, maple producers compete for bragging rights by entering their products for judging. A glass trophy case displays winners of ribbons in State Fair competition for syrup, candy, creams, condiments and treats.
Awards are issued strictly for Empire State products submitted to the Fair. Any New York state maple producer can bring products in to be judged. Champions are chosen in different categories, including light syrup, medium syrup, dark syrup, sugar candy, granulated sugar, creams among other various categories. 
Ribbons are awarded early in the Fair with winning products put on display. Overall scores determine a grand champion.
While product sales are important, consumer exposure and promotion of New York maple are as important as the bottom line. Year-after-year, State Fair customers come back for more.
Peak Performers
After getting your maple fix, step outside the Horticulture Building and circumnavigate the glistening reflecting pool to visit the amazing birds of prey presented by Hawk Creek Wildlife Center.
These feathered superstars have become a favorite annual feature of the Fair, perhaps the only time you will get so close to these incredible flying predators. 
Their rescue stories are truly inspirational, their physical characteristics striking. Rescued and rehabilitated eagles, falcons, owls, vultures and, of course, hawks are on display in the tent. Knowledgeable staff present them daily at 11 a.m., 2:15 and 4:30 p.m., balancing fascinating talks with high-flying performances.
Visitors who make a modest contribution to this incredible wildlife rescue organization can even get to hold one of the birds for a souvenir photo. Don’t miss it.
Come hungry to the New York State Fair in six weeks.
The Fair is home to all of New York’s official flavors, many of which are sold and displayed in the Horticulture Building. Passing under the glorious art-deco facade, you’ll find a wide array of apples and the nearby honey stand with its gazebo full of swarming bees on display just inside the west wing .
The one product that for many tastes best captures the deliciousness of New York’s sharply contrasting seasons, the sweet velvet of maple syrup, does a booming business annually from its prime location among these Hort neighbors, with Maple Day celebrated annually. Rightly so, as the Empire State is the second largest maple-producing state in the US, following a tradition that dates back to the first maple gatherers, Native Americans.
New York Maple Producers have the biggest stand in the building–1200 square feet occupying one whole side of the wing–as well as one of the oldest stands on the grounds. Though nearly every New Yorker has drizzled their pancakes or waffles with gooey maple syrup, more than two dozen consignors produce an inspired variety of products to satisfy rabid maple lovers. 
Maple sugar, candy, granola, popcorn, cotton candy, coated peanuts or cashews, spreads, creams, popcorn and flavored coffee all occupy shelf space.
Maple ice cream, sold in a corner near the back door, has proven a strong seller with a soft serve cone or bowl–priced at $6 last year. Milkshakes and other specialties are also available.
Containers of syrup ranging from 3.4 oz. bottles to gallon jugs, glass or plastic, including decorative containers that make better gifts than the tacky trinkets sold on the midway. In addition to the economic boost from sales to Fair customers, maple producers compete for bragging rights by entering their products for judging. A glass trophy case displays winners of ribbons in State Fair competition for syrup, candy, creams, condiments and treats.
Awards are issued strictly for Empire State products submitted to the Fair. Any New York state maple producer can bring products in to be judged. 
Champions are chosen in different categories, including light syrup, medium syrup, dark syrup, sugar candy, granulated sugar, creams among other various categories. Ribbons are awarded early in the Fair with winning products put on display. Overall scores determine a grand champion.
While product sales are important, consumer exposure and promotion of New York maple are as important as the bottom line. 
Also in the Hort, you’ll find the Taste NY Marketplace where you can score free samples of food and beverage products, and meet the people who make them. Featured vendors change daily throughout the Fair, offering ample opportunities to sample local products.
Nearby the Taste NY Pop-Up Market returns, featuring more than 100 food, beverage, and gift products from around the state.
Local businesses are courting customers in the Horticulture Building, many giving free samples to passers-by. 
Culinary exhibitors are are back to their sales and promotion at the New York State Fair after the weirdness of 2021 slowed traffic for many vendors.
Father-daughter team Mike and Marissa Sharlow, owners of Syracha’cuse of Baldwinsville are back in the Horticulture Building, giving tastes and selling their spicy condiments, many of which represent partnerships with other local businesses. 
In addition to 14 hot sauces, the company bottles hot mustard, barbecue sauce, wing sauce and spice rubs.
Early returns for the Sharlows and neighboring vendors were strong as traffic in the Hort was moderately brisk right from the opening bell. Shoppers and curious tasters can investigate a wide variety of state and local products including snacks, mixes, sweet treats and beer and wine clustered in the building. It’s a good place to buy in order to stock their kitchen cabinets or buy gifts for loved ones.
All of your traditional favorite foods await at the New York State Fair in eight weeks. Be sure to try something new–it just may become a favorite.
With beloved New York State Fair restaurant Baker’s Chicken Coop closed and its iconic A-frame building demolished, you may be wondering which food vendor has the longest history feeding Fair crowds. 
One stand laying claim to the title is P-Z-O’s, just down restaurant row from the former locations of Baker and the also-departed Haddock’s Paddock.
Stand manager Mark Stachurski wears a cap that puts the origin of the P-Z-O’s Fair joint at 1939. It remains a family-owned business with Dave Pizio, son of the original proprietor, at the helm.
Dave Pizio’s sister Doris works alongside Stachurski, who has been at the Fair for 33 years. The current building is one of several newer stands, erected a few years ago to replace the landmark original home of P-Z-O’s that was known for having a dining area within its perimeter counters.
An interior wall at the Fair P-Z-O’s memorializes the business with vintage 
photos taken during the early years, when the Pizio family was also operating several Syracuse-area locations as well as satellite eateries in Lake Placid and Florida.”Everywhere he went on vacation, he opened a restaurant,” Stachurski recalls.
While local baby boomers nurture fond memories of the restaurant’s popular spots on Erie Boulevard and West Genesee Street, the tradition lives on at the State Fair, where fried specials, grilled meats, pasta, beer and its top-selling steak sandwich, bring back customers every year.
“We see a lot of the same people–repeat customers–every year,” Stachurski says. “This year, with Haddock’s Paddock gone, we’re serving a lot of fried haddock sandwiches.”
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