Calgary Stampede organizers have just rolled out an early peek at next year’s food lineup, and as a 20-year veteran of Stampede midway eating adventures, I’m already mapping my strategy. The 2025 menu promises to push even further into the territory where culinary creativity meets midway madness.
Standing near the Grandstand yesterday while vendors revealed their upcoming offerings, I couldn’t help but remember my first Stampede assignment back in 2005. Back then, a corn dog was considered adventurous fare. The evolution since has been nothing short of remarkable.
“We’re bringing in 35 new food items next year, with a special focus on local Alberta producers,” explained Sarah Thornton, Stampede Food Director. “Our visitors want that perfect mix of outrageous indulgence and genuine local flavor.”
Among the most anticipated additions is the “Prairie Fire Poutine” – a creation from Calgary’s own Twisted Potato featuring locally-sourced cheese curds, house-smoked brisket, and a saskatoon berry hot sauce that’s already generating buzz. I sampled an early version, and the contrast between the sweet berries and smoky heat delivers exactly the kind of unexpected delight Stampede-goers crave.
For those with a sweet tooth, Whipple Tree Concessions will introduce “Chinook Cloud Cones” – mini donuts transformed into an ice cream cone, filled with Alberta honey ice cream and topped with candy “hail” – a clever nod to our unpredictable weather patterns that only locals will fully appreciate.
The Alberta Beef Producers are partnering with three midway vendors to showcase heritage ranch recipes. Their “Homestead Burger” incorporates elements from three century-old ranching families’ secret recipes, telling the story of our agricultural heritage through food.
“Food has become one of our main attractions,” noted Jim Laurendeau, Vice President of Park Planning. “For many visitors, especially younger demographics, culinary exploration ranks alongside rodeo events in their Stampede experience.”
Data supports his observation. The Calgary Stampede’s own surveys show food sampling has jumped from the fifth most popular activity in 2010 to second place last year, with 83% of attendees reporting they came specifically to try new foods.
The emphasis on Alberta ingredients represents a significant shift. According to Stampede organizers, the percentage of food items featuring provincial ingredients has grown from just 12% in 2018 to a projected 47% for 2025.
Not everything appeals to traditional tastes, of course. The “Scorpion Sundae” featuring real scorpion garnishes will return after generating three-hour lineups last summer. New insect-based offerings will include “Cricket Caramel Popcorn” and chocolate-dipped mealworms marketed as “Bucking Bronco Bites.”
I’ve watched these novelty items evolve from mere shock value to genuine culinary experiences. What began as a race to create the most outlandish offering has matured into something more sophisticated – although no less entertaining.
“We’ve learned that visitors want more than just weird food,” said Marcus Simpson from Family Freeze, a fixture on the midway since 1983. “They want a story, some local connection, and yes – that Instagram moment. But it has to taste good too.”
For parents concerned about healthier options, the expanded “Trail’s End Market” area will feature fruit arrangements, yogurt parfaits, and smoothie stations. The “Little Buckaroos” menu has also been revamped with portion sizes and nutritional considerations appropriate for younger visitors.
Having covered the Stampede’s food scene through economic booms, recessions, and even pandemic cancellations, I’ve seen how these annual offerings reflect broader Calgary trends. Next year’s emphasis on sustainability, local sourcing, and experiential dining mirrors what we’re seeing in restaurants across the city.
The early food preview serves as a reminder that Stampede isn’t just ten days in July anymore – it’s a year-round cultural touchstone that combines tradition with innovation in uniquely Calgarian ways.
If you’re already planning your 2025 Stampede culinary adventure, download the updated Stampede app in April when the complete food map goes live. Trust this veteran midway eater – strategic planning makes all the difference when you’re balancing stomach space with ambition.
The final menu won’t be confirmed until spring, but based on yesterday’s preview, Calgary’s reputation for serving up the most creative midway food in North America isn’t at risk of being unseated anytime soon.
For now, we’ll all have to satisfy ourselves with memories of mini donuts past and dreams of scorpion sundaes future. July 2025 can’t come soon enough.
