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2012 N.C. State Fair

Enjoy the 2012 N.C. State Fair! We're just as excited as you are to explore 11 days of statewide competitions, thrilling rides and everything fried on a stick.

In this blog, we'll touch base with some of you who may have baked that blue ribbon cake or bred a champion steer. We'll also keep you up-to-date on what's going to be new and different about the fair this year and other interesting scenes from the fairgrounds.

Finally, use this link to browse our photo galleries from the fair.

 

2012 NC State Fair staff writer schedule

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Where do you like to eat at the N.C. State Fair?

Submitted by amweigl on 10/10/2012 - 14:54
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Andrea Weigl, food writer, wrote:

My family's yearly tradition at the N.C. State Fair is to go on Sunday morning when everyone else is at church and the crowds are light. My husband and I make a beeline for Doris Drury's mini-doughnut stand north of the Jim Graham building. You can watch the doughnuts flip and sizzle in a conveyor belt of hot oil. A bag of doughnuts is the perfect state fair breakfast with a cup of coffee.

In Thursday's paper, I'll have a story about where to go for the new foods at the fair (deep-fried cupcakes, deep-fried Girl Scout cookies and deep-fried cinnamon rolls with bacon) as well as our recommendations for the best stands for classic fair food.

I'd love to hear about your favorite places and things to eat at the fair.

UPDATE: Here is a link to Thursday's story about the new foods and the best places for classic foods at the fair.

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Fav Fair foods

Thu, 10/11/2012 - 20:25 — jsherron

First item upon arrival: roasted corn at Hill's. Last item before leaving: Bobbi's fried dough with chocolate and vanilla pudding.

FIRST THING at the fair is to eat ...

Wed, 10/10/2012 - 22:20 — LoudAmerican

Italian Sausage loaded with peppers and onions .... usually the first place closest to the gate!  .... so long as it looks good!

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About the blogger

Andrea Weigl has been the food writer at The News & Observer since the summer of 2007. She has won a handful of awards from the Association of Food Journalists and the Society for Features Journalism. Her profile of chef Ashley Christensen titled "A Force of Nature" will be published in the sixth edition of "Cornbread Nation: The Best of Southern Food Writing." She is serving a three-year term on the James Beard Foundation book awards committee. Follow her on Twitter at @andreaweigl.
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