{"id":127206,"date":"2025-08-07T20:13:09","date_gmt":"2025-08-07T20:13:09","guid":{"rendered":"https:\/\/www.europesays.com\/us\/127206\/"},"modified":"2025-08-07T20:13:09","modified_gmt":"2025-08-07T20:13:09","slug":"fort-worth-champagne-bar-the-coupe-closing-after-2-years","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/127206\/","title":{"rendered":"Fort Worth Champagne bar The Coupe closing after 2 years"},"content":{"rendered":"

The fried food finalists are here: The State Fair of Texas has revealed the finalists for the 21st Annual Big Tex Choice Awards presented by Karbach Brewing Company, with new twists for 2025.<\/p>\n

The Big Tex Choice Awards is the State Fair’s annual competition of concessionaires submitting new festival creations.<\/p>\n

This year, the State Fair has changed the formula by adding a new category called Sippers, dedicated to beverages \u2014 putting the number of finalists at 15 instead of the 10 that have been the standard since this annual competition was launched<\/a> in 2005.<\/p>\n

The addition of beverages further formalizes the contest’s categories of Savory, Sweet, and now Sipper, with five finalists for each. (In earlier years, there was not such a defined line on how many finalists were savory or sweet.) There will also be an award for “Most Creative.”<\/p>\n

The finalists were chosen from 76 entries, which were then narrowed down to 30 semi-finalists<\/a>, each evaluated on four criteria: uniqueness, creativity, presentation, and taste. Winners will be crowned on Thursday, August 21.<\/p>\n

Regardless of who wins, all semifinalist creations will be sold at the Fair this year.<\/p>\n

The State Fair of Texas will run from September 26 to October 19. Find tickets and other information online<\/a>.<\/p>\n

SAVORY<\/strong><\/p>\n

Brisket & Brew Stuffed Pretzels<\/strong>, Glen & Sherri Kusak
Brisket is blended with beer cheese made from cheddar, wrapped in pretzel dough, sprinkled with salt, and baked. They’re easy to carry and made for munching as you wander the fairgrounds.<\/p>\n

Crab & Mozzarella Arancini<\/strong>, Stefan T. Nedwetzky
Rice ball made of crab, rice, mozzarella cheese, onion, red bell pepper, lemon, black pepper, garlic, coriander, and basil, served with marinara.<\/p>\n

Deep Fried Deli Tacos<\/strong>, Brent & Juan Reaves
New York deli meets Dallas taqueria: Pastrami, mashed potatoes, cheese in a corn tortilla, fried and served with a spicy green sauce.<\/p>\n

Vietnamese Crunch Dog<\/strong>, The Le Family
Asian twist on corn dog, coated in a crispy mix of panko and b\u00e1nh m\u00ec crumbs, with sriracha mayo and pickled veggies.<\/p>\n

Wagyu Bacon Cheeseburger Deviled Egg Sliders<\/strong>, Kendall Williams
Cajun-seasoned Wagyu patty with cheddar and bacon sandwiched between two fried, panko-crusted deviled egg halves, with ketchup-inspired sauce.<\/p>\n

SWEET<\/strong><\/p>\n

Candy Lemon Sour Face<\/strong>, Chef Heather J. Perkins
Sweet-and-sour candy-coated lemon.<\/p>\n

Chill & Thrill Delight<\/strong>, Tony & Terry Bednar
A twist on Colombia\u2019s famous Salpicon de Frutas featuring a cup of diced mango, pineapple, watermelon, grapes, cantaloupe, and strawberries, soaked in watermelon juice with a splash of lime, topped with shaved mango sorbet.<\/p>\n

Dubai Chocolate Cheesecake<\/strong>, Stephen El Gidi
Served in a cup, featuring Belgian chocolate, pistachio spread, kataifi, tahini, chunks of New York-style cheesecake, drizzled with chocolate, pistachio cream, and crushed pistachios.<\/p>\n

Rousso\u2019s Dubai Chocolate Funnel Cake Fries<\/strong>, Isaac & Joey Rousso
Funnel cake strips drizzled with chocolate, topped with pistachio cream and knafeh pastry.<\/p>\n

Tex\u2019s Toast \u00e1 la Mode<\/strong>, Michelle & Jayse Edwards
French toast topped with vanilla ice cream, caramel, real maple syrup, and cinnamon cereal crunch for that extra pop.<\/p>\n

SIPPER<\/strong><\/p>\n

Coconut Quadruple<\/strong>, Binh Tran & My Vo
Whole fresh, young coconut with a coconut slushy topped with soft-serve coconut ice cream and a sprinkling of coconut flakes.<\/p>\n

Cookie Chaos Milkshake<\/strong>, Brad Weiss
Cookie butter milkshake with snickerdoodle chunks, Oreo cookies, Golden Oreo cookies, cookie butter cookie dough, Biscoff cookie, and cookie butter drizzle, with a rim coated in crushed Biscoff cookie pieces.<\/p>\n

Hot Honeycomb Lemonade Shake Up<\/strong>, Tom Grace
Lemonade Shake Up with fresh-squeezed lemons, sugar, water, and a good shake has already been been a fair classic, now with honey and fresh jalape\u00f1os, rimmed with chamoy and Tajin and topped with a skewer of honeycomb, and optional shot of alcohol.<\/p>\n

Nevins Dirty Red Bull Tex-arita<\/strong>, Josey Nevins Mayes & Tami Jo Nevins Mayes
“Dirty Tex-arita” cocktail contains sweet cream liquor, Blue Razz Pop Rocks, Watermelon Red Bull margarita, andBlueberry Red Bull margarita, topped with Pop Rocks, blueberries, and watermelon.<\/p>\n

Poppin’ Boba Rita<\/strong>, Justin Martinez
Frozen fresh lime juice margarita with wine-infused poppin\u2019 boba pearls in mango or strawberry flavor. Make it “dirty” with a swirl of cold foam, coconut syrup, and a Tajin rim.<\/p>\n

These 15 finalists will battle for the four titles on Thursday, August 21, at 2 pm. The Big Tex Choice Awards event is closed to the public but viewers can follow along online on the @StateFairofTX Instagram or Facebook.<\/p>\n","protected":false},"excerpt":{"rendered":"The fried food finalists are here: The State Fair of Texas has revealed the finalists for the 21st…\n","protected":false},"author":3,"featured_media":127207,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5138],"tags":[5229,22790,7371,7372,358,3187,67,586,132,5230,68,2969,9963],"class_list":{"0":"post-127206","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fort-worth","8":"tag-america","9":"tag-closings","10":"tag-fort-worth","11":"tag-fortworth","12":"tag-texas","13":"tag-tx","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa","20":"tag-wine"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/114989315056492898","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/127206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=127206"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/127206\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/127207"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=127206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=127206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=127206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}