WEST SPRINGFIELD, Mass. (WWLP) – The Big E fair, one of the largest in North America, is set to kick off on September 12th, promising a diverse menu of food for its attendees.
The Big E, recognized as the fourth largest fair in North America, will host a 17-day event, drawing an annual attendance of 1.6 million people. On Thursday, vendors gathered at the Storrowton Carriage House Pavilion to showcase the dishes that will be available, ranging from lobster nachos to stuffed peppers on a stick.
“Our concessioners, who are among the best in the world, have spent a lot of time and effort and money to learn about how to create a gastronomically delightful buffet of food products,” said Gene Cassidy, President & CEO of Eastern States Exposition.
The Big E’s food offerings are a major attraction, with vendors preparing months in advance to ensure quality and variety. Bill Collins, owner of NOLA Cajun Kitchen and Raw Bar, emphasized the importance of using high-quality ingredients and detailed preparation to cater to the large crowds expected at the fair.
“We take this really seriously, we’re setting up months in advance, prepping months in advance, getting our whole building set up and streamlined for the masses,” said Bill Collins, owner of NOLA Cajun Kitchen and Raw Bar.
Tim Garstka noted that food is one of the ‘big three’ attractions at the Big E, alongside entertainment and shopping. The fair aims to provide a comprehensive experience for its attendees, making the food offerings a central part of the event’s appeal. “They come here for entertainment, they come here for food, they come here to shop. So it’s important that we do a great job storytelling, that’s why we’re doing this today,” said Tim Garstka, Director of Sales and Sponsorships for the Big E.
With the Big E’s opening just weeks away, visitors can look forward to a wide array of culinary options that promise to enhance their fair experience. The dedication of vendors and organizers ensures that the event will be a highlight for all who attend.
All facts in this report were gathered by journalists employed by WWLP. Artificial intelligence tools were used to reformat from a broadcast script into a news article for our website. This report was edited and fact-checked by WWLP staff before being published.
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Nick Antonakas
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