The Calgary Stampede is rolling out its most ambitious culinary lineup yet, with 50 new midway food offerings that push the boundaries of what fair food can be. Having covered the Stampede for over a decade now, I can confidently say this year’s selection might be the most adventurous I’ve seen.
Walking through the preview event yesterday at Stampede Park, the scents alone told the story of how far our city’s signature event has come from its traditional fare of corn dogs and cotton candy. Don’t worry – those classics remain, but they’re now joined by creations that reflect Calgary’s evolving food scene.
“We’re responding to what Calgarians want,” explained Sarah Thompson, the Stampede’s culinary director. “Our visitors increasingly expect innovation alongside tradition, and we think this year delivers both.”
Among the standouts, the “Prairie Fire Poutine” caught my attention – a creation featuring Alberta beef brisket smoked for 16 hours, layered over cheese curds from Sylvan Lake’s Black Creek Creamery, and topped with a saskatoon berry gravy that provides an unexpected sweet-savory balance.
Data from last year’s event showed that unique food offerings drove a 22% increase in midway spending, according to figures provided by the Stampede organization. This year’s expansion to 50 new items represents their largest food innovation push in the event’s 113-year history.
Calgary Mayor Nathan Blackwell, who sampled several items at the preview, noted the economic impact. “The Stampede continues to be our economic engine during July, and these food offerings have become a major attraction themselves,” he said between bites of what was described as “mini donut poutine,” featuring caramel sauce instead of gravy.
The international influences on display reflect our city’s changing demographics. New additions include “Bangkok Street Fries” topped with peanut sauce and crispy lemongrass, and “Mumbai Pav Sliders” featuring spiced potato patties on buttered buns with chutney.
For those with more traditional tastes, several vendors have focused on elevating Alberta classics. Watson Family Farms is introducing “Heritage Beef Dippers” – thinly sliced Alberta prime rib on sourdough with bone broth for dipping. Having tasted these yesterday, I can report they might be worth the admission price alone.
“We’re showcasing what Alberta ranchers do best,” said James Watson, the fourth-generation rancher behind the offering. “It’s high-end dining on a stick.”
The sweet offerings push creative boundaries as well. Particularly noteworthy is the “Chinook Sundae,” which changes flavors and colors midway through – representing Calgary’s famous weather phenomenon. A clever touch from someone who clearly understands local culture.
Not everything works, of course. The “Pickle Pizza” with dill-infused crust might be divisive, and I personally found the “Espresso-Dipped Chicken Wings” conceptually interesting but confusing to my taste buds. That said, bold experimentation has become part of the Stampede food tradition.
Health-conscious options have expanded significantly as well. The Stampede has ensured that 30% of new offerings include plant-based or gluten-free choices – up from just 8% five years ago according to their internal tracking.
“We recognize that dietary preferences have evolved,” explained Thompson. “Everyone deserves to have that special Stampede food experience.”
Local brewery partnerships have also expanded, with six Calgary craft breweries creating Stampede-exclusive beers designed to pair with specific midway foods. This represents a maturing approach to food programming that reflects greater sophistication in visitor expectations.
The economic impact extends beyond Stampede grounds. Tourism Calgary estimates food-motivated visitors contribute approximately $18.5 million to the local economy during the ten-day event. Many restaurants throughout the city now create Stampede-inspired dishes to capture this enthusiasm.
Having covered Calgary’s food scene since moving here in 2009, I’ve witnessed its transformation firsthand. These midway offerings, while sometimes
