In this episode of Cubs Out Loud, it’s time for another Let’s Talk About Food. It’s that time of year – State Fairs are coming back around. So what does 2025 hold for the cubs? In Part 2, the guys head to Jeff’s home state of Minnesota to dish on some delectable delights. From cheese curds to timber twists, get a taste of the new cravings coming soon to a fair near you.

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Let’s Talk About Food: State Fairs ‘25 – Part 2 

It’s that time of year – STATE FAIRS are coming back around. So what does 2025 hold for us? This go round we’re returning to one of our faves, Minnesota! The Minnesota State Fair: Aug 21-Sept 1 ’25 And we’re taking a look at ten tempting tasty treats. 

• Caprese Curds – Mozzarella cheese curds breaded with Italian seasoning and deep fried. Served over a bruschetta-flavored blend of tomatoes and basil, and drizzled with balsamic glaze. Served with a side of crostini for scooping. (Vegetarian)


• Chicken-Fried Bacon Fries – Beef bacon strips double-breaded in tempura flour and fried. Garnished with fresh parsley and served in a cup. Choice of two dipping sauces: Cashville Hot, a brown sugar Nashville-style hot sauce; or 24k Gold BBQ, a passion fruit Charleston gold barbecue sauce.


• Flauta Dippers – Seasoned shredded chicken stuffed in rolled corn tortillas and fried. Served in a cup filled with mild tomatillo salsa, sour cream and crumbled cotija cheese.


• Grandma Doreen’s Dessert Dog – Vanilla ice cream, created by Minnesota Dairy Lab, sandwiched between two pieces of Grandma Doreen’s Coffee Cake – a family recipe from Elgin, Minn. – made by Wrecktangle Pizza. Skewered on-a-stick and drizzled with house-made strawberry rhubarb jam. Garnished with cinnamon toast-flavored crispy treats, whipped cream and sprinkles. (Vegetarian)


• Hot Honey Pizza Ballzz – Three pizza dough balls stuffed with cheese curds, pepperoni, herbs and Parmesan cheese. Brushed with garlic butter and topped with more pepperoni, herbs and Parmesan cheese. Finished with a drizzle of hot honey sauce.


• Land of 10,000 Cakes – A Bridgeman’s Marble Sundae of Butter Brittle Ice Cream layered in a cup with a trio of mini Nadia Cupcakes – Creme Brulee, Loaded Pistachio and Chocolate Bliss. Topped with whipped cream and a cherry. (Vegetarian)


• Pimento Cheese Puffs – Pimento cheese [a blend of cheddar cheese, mayo and pimento peppers] wrapped in puff pastry and deep fried. Served with a side of pepper jelly. (Vegetarian)


• Pot of Gold Potato Dumplings – Cheesy garlic mashed potatoes folded into flaky dumplings, by Twin Cities-based Saturday Dumpling Co., and deep fried. Served with a side of Top the Tater® “The Original” Chive Onion dip. (Vegetarian without dip)


• Timber Twists – A savory mixture of Italian sausage, mozzarella, cream cheese and barbecue rub piped into three large manicotti shells, then wrapped in bacon. Cooked in a wood-fired smoker for an infusion of smokey flavor. Served with a side of Giggles’ signature barbecue sauce.


• Uncrustaburger – A 4 oz. hamburger patty with cheese, pickles and special sauce, sandwiched between two deep-fried peanut butter & grape jelly Uncrustables®.

HONORABLE MENTION: Ube Butter Banana French Toast Lumpia – Ube Butter Banana French Toast Lumpia puts a twist on a traditional favorite sweet lumpia flavor called Turon. This Filipino-American dessert mashes up deep cultural roots and modern flavor made with caramelized bananas, syrup-soaked French toast, and rich purple ube butter, then deep-fried until golden and dusted with powdered sugar. Delicious for any meal of the day at the State Fair!