The Big E has big food

Tim Leininger, Journal Inquirer, Manchester, Conn.
·5 min read

Sep. 1—WEST SPRINGFIELD — "Big is Back!" is the slogan for this year's Eastern States Exposition, more affectionately known as The Big E, and "big" is no better represented than the massive amounts of hot dogs, burgers, macaroni and cheese, and cream puffs being served this year.

With every year comes new eats and 2021 has its share of new bites.

Eugene Cassidy, president of The Big E, said it felt "indescribably good" to be back after a one-year hiatus due to the COVID-19 pandemic.

More Big E foods on page 28

"The Eastern States is happy to be back," he said. "It's imperative for our well-being and for the community as well. This is a place where people gather, families come together, friends come back together, being back together in 2021. It's going to help us recover in a much better scale. We're happy that the Big E is back and we invite everybody to come and join us at the fair."

Take the taste test yourself at The Big E, running Sept. 17 to Oct. 3.

Big E pumpkin cream puffs

The Big E Bakery

Locations: New England Center, The Food Court and Gate 9A

The Big E Bakery has jumped on the pumpkin spice train, premiering pumpkin seasoning on their classic cream puffs. The puff is still light and fluffy with a light flavor of pumpkin and nutmeg, manager EJ Dean said.

Bee's Knees

The Speakeasy by Stanley

Location: Young Building

For adults looking for a libation to enjoy, The Speakeasy by Stanley has a new cocktail, the sweet and citrus Bee's Knees.

The Bee's Knees cocktail is very simple, made with three ingredients: local honey from Hadley, Massachusetts, fresh lemon, and V One vodka.

V One Vodka founder and owner Paul Kozub said the company has been represented at The Big E for 15 years and is trying something new with The Big E's first "Speakeasy."

The booth is named after Kozub's grandfather Stanley, who, Paul said he was told, was a moonshiner during Prohibition.

Blackened Mac & Cheese and Gazpacho

Storrowton Tavern

Location: Avenue of States

The venerable Storrowton Tavern is known as one of the only places that offers fine dining at The Big E, and this year its menu features blackened macaroni and cheese and gazpacho.

Chef Antoine Alston said the gazpacho, a cold soup ideal for hot days, has a tomato base and a mix of diced vegetables, including cucumber, bell pepper, and celery.

The blackened macaroni and cheese is topped with crusted cracker crumb.

"The blackened seasoning is spicy but not too hot," the chef said.

Caprese salad and antipasto

Calabrese Market and Deli

Location: Food Court

For those looking for a lighter and healthier option, Calabrese Market and Deli will feature two salads.

The Caprese salad has heirloom tomatoes and mozzarella, owner Tony Calabrese said. The antipasto salad features cucumber with

heirloom tomatoes, kalamata olives, and fresh garlic. Both salads are topped with a lightly seasoned Italian dressing.

"Biggie" Waffle Burger

White Hut

Location: Food Court

The guilty pleasure dish of the year is White Hut's "Biggie" Waffle Burger, a double bacon cheeseburger with two Belgian waffles instead of a bun.

Bryan Graham, vice president of culinary for the Bean Restaurant Group, which owns White Hut, said the "Biggie" also comes with hashbrowns and fried onions.

"We took the waffle burger and revamped it," he said. "We added some hashbrowns, we've added bacon and fried onion, and added a side of spicy maple syrup for dipping. You get that sweet, salty, and spicy all in one bite."

"Why not?" Graham said when asked why make this burger. "That's more of the question. We"ve had a rough year. We deserve it."

Bavarian Poutine

Wurst Haus

Location: Commonwealth Avenue

One of the heartier new dishes is the Bavarian poutine.

Manager Zach Shuman said the poutine starts with the Wurst Haus' thick cut fries, and is then drizzled with its savory German beer cheese sauce and topped with fresh roasted peppers and their signature bratwurst. Sauerkraut is optional.

Fried arancini balls

The Deep South Company

Location: Inside Gate 5

Arancini balls are a traditional Sicilian stuffed fried rice ball. The Deep South Company

features two arancini balls, the new Buffalo chicken and the cheese stuffed balls.

Chef Bobby D'Agostino said the buffalo chicken arancini balls are made with chicken, red hot sauce, and araborio rice, served with ranch dressing. The cheese arancini is made with three types of cheese and served with marinara.

Bacon Wrapped Dilly Dilly Dog

Meatball Factory

Location: West Road

The most bizarre new eat is still a foodie"s fantasy.

Holly Launder of the Meatball Factory said the Bacon Wrapped Dilly Dilly Dog is a hot dog wrapped in bacon, inserted into a large dill pickle, dipped in bacon bit batter, and then deep fryed.

"We use a tool called a core remover," she said. "We take the core out and we put the hot dog inside. (It's) a combination I absolutely love."

Meat pies

Noujaim's Mediterranean Foods

Location: Big E Bistro in Young Building

This is Noujaim's second year at The Big E, owner George Noujaim said, and they are introducing three items to their menu.

The meat pie has shaved beef with cheese and diced onions baked inside a triangular folded pastry.

The hummus, a smashed chickpea spread traditionally flavored with tahini, lemon juice, and garlic, is served with pita chips.

"We have the best hummus ever," Noujaim said.

The third item is a delectable bread pudding topped with a cardamom cream sauce.

For coverage of local restaurants, cultural events, music, and an extensive range of Connecticut theater reviews, follow Tim Leininger on Twitter: @Tim_E_Leininger, Facebook: Tim Leininger's Journal Inquirer News page, and Instagram: @One_Mans_Opinion77.