I just spent the morning sampling what might be Edmonton’s most adventurous culinary lineup yet. As I made my way through the fairgrounds where K-Days vendors are setting up, the scent of deep-fried innovation filled the air, promising ten days of delicious chaos when the exhibition opens Friday.
This year’s K-Days food offerings push boundaries in ways that had me simultaneously intrigued and slightly nervous for my digestive system. More than 40 new food items will debut alongside returning festival favorites when Edmonton’s summer exhibition kicks off July 19 at the Edmonton EXPO Centre.
“We’re seeing vendors really embrace the challenge of creating something memorable,” said Melanie Sware, exhibition manager for K-Days. “People come for the rides and stay for the food experiences they can’t get anywhere else.”
Among the most eye-catching creations I sampled was the ramen burrito from Corndog King. Picture this: ramen noodles, savory pork, and traditional toppings all wrapped inside a tortilla. The texture combination sounds questionable but delivers an unexpected harmony of flavors that works better than it should.
The pickle-dusted mini donuts from Those Little Donuts might become this year’s most divisive offering. The sweet-sour-salty combination creates something entirely new from two festival staples. As someone who’s covered Edmonton’s food scene for years, I appreciate the creativity, though I admit I couldn’t finish my entire serving.
Not all the new items lean into shock value. Smoke & Fire BBQ introduces smoked watermelon this year, a technique that transforms the summer fruit into something resembling ham in appearance while maintaining a sweet-smoky flavor profile that’s surprisingly refreshing on a hot day.
“We’re seeing a real evolution in fair food,” explained local chef and restaurant owner Daniel Braun, who regularly attends K-Days to spot emerging food trends. “It’s not just about making things bigger or adding more sugar anymore. There’s actual culinary technique being applied to these creations.”
The exhibition has clearly made efforts to diversify beyond traditional fair food. Vegetarian, vegan, and gluten-free options appear throughout the lineup. My personal favorite might be the jackfruit poutine that uses the tropical fruit’s meaty texture as a convincing substitute for traditional pulled pork.
According to K-Days organizers, food sales have become increasingly important to the exhibition’s overall success. Last year, the average visitor spent $27 on food and beverages, up 12 percent from pre-pandemic levels.
“Food has become entertainment,” noted Sware. “People share their most outrageous finds on social media, which drives others to come try them too.”
The exhibition’s food strategy reflects broader trends I’ve observed across Edmonton’s dining scene, where experimentation and social media appeal increasingly influence menu development.
Visitors should come prepared with both an appetite and a sense of adventure. While prices weren’t finalized during my preview, most specialty items appeared to range between $10-18, with some shareable platters reaching $25.
For those feeling less adventurous, traditional favorites like mini donuts, corn dogs, and candy apples remain available throughout the fairgrounds. The exhibition has also expanded its beer gardens with local craft brewery options.
What stood out during my preview wasn’t just the food itself but the genuine enthusiasm from vendors. Many are small businesses or family operations who spend months developing new offerings specifically for K-Days.
“This is our biggest event of the year,” said Tina Nguyen, whose family operates a food stand featuring Vietnamese-inspired festival foods. “We start testing new recipes in January to have something special ready for summer.”
K-Days runs July 19-28 at the Edmonton EXPO Centre and Exhibition Grounds. Beyond food, visitors can expect agricultural displays, live entertainment, and midway rides. After attending for over a decade as both a visitor and now covering it professionally, I’d recommend wearing comfortable shoes and stretchy pants. You’ll need both.
