THE FAIREST OF THE FARE!
2024 CNE Food Hall of Fame: A new tradition that aims to celebrate the foods that have shaped the CNE experience
Five food items from iconic treats to culinary curiosities will be inducted as part of a special ceremony to commemorate the 70th anniversary of the iconic Food Building.
Deep-Fried Butter is Back at the CNE for a Limited Time!

The Canadian National Exhibition announced the inaugural Inductees to the 2024 CNE Food Hall of Fame, a new legacy commemorating the iconic, the innovative, the creative, and the memorable foods that have shaped the culinary reputation of Canada’s favourite fair. The introduction of the CNE Food Hall of Fame is in celebration of the 70th Anniversary of the Food Building, and in recognition of foods that have made an impact and influence on CNE food culture – deserving of being immortalized in the building that started it all.

With a plethora of carnival treats to choose from that have been enjoyed over the decades by generations of visitors, the CNE plans to make the CNE Food Hall of Fame an ongoing tradition to select a handful of food items to induct each year. Each Inductee will be recognized with a banner that will hang in the iconic Food Building yearround, and for years to come.

The 2024 Class of Inductees to the CNE Food Hall of Fame Are:

Tiny Tom Donuts – Since making their CNE debut in 1960, Tiny Tom Donuts have captivated fairgoers as they watch
perfectly-piped miniature donuts float down its signature conveyor belt in the Food Building – churning out tens of
thousands of donuts over the 18-days of The EX. The smell of deep-fried dough and cinnamon is synonymous with
the CNE, and what makes Tiny Tom Donuts a CNE Food Hall of Famer.

Ice Cream Waffle – The combination of good ol’ fashioned vanilla ice cream sandwiched between warm freshly
made waffles is a match made in CNE heaven. It’s hard to believe that the Ice Cream Waffle Sandwich has been a
staple at the CNE for more than 80 years! The first Ice Cream Waffle Sandwich was served in 1940, out of the
original Conklin booth in the Midway; and its recognizable cow-patterned booth is still go-to destination in the
Midway, serving the original recipe that has stood the test of time.

Pickle Pizza – A relatively recent food item that made a name for itself in 2019, the Pickle Pizza was not just a novelty, it was downright delicious. The wood-fired pizza made fresh to order in the Midway, consisted of a dillranch sauce base, pickles, cheese and sprinkled with more dill on top. It would become one of that year’s bestselling food items, and inspired the creativity of CNE food vendors alike, as pickles have found their way into almost
every food iteration one can imagine.

Primo Spaghetti – In a cornucopia universe of outrageous foods, deep-fried delights, and carnival staples, it’s
amazing how a humble cup of perfectly al dente spaghetti with tomato sauce can evoke such nostalgia for so many
generations of CNE visitors. For more than four decades, the Primo booth was known as the home of 99 cents
spaghetti, a budget-pleasing price that that remained the same for decades; but not even a mighty cup of spaghetti
could beat inflation food costs – so while it is now $1.99 spaghetti, it is still a fan favourite.

Deep-Fried Butter – The one that started it all…Deep-Fried Butter was introduced at the CNE in 2010 as a novel
food item offered by Vicky Skinkle’s Sweet Treats concession stand in the Midway. She perfected the recipe to deep
fry frozen butter in funnel cake batter to create the perfect consistency. Deep-Fried Butter was an instant hit with
fans who flocked to the CNE for the unapologetically outrageous treat, and media were just as fascinated for the
attention-grabbing headlines.

AND – To celebrate the inaugural year of the CNE Food Hall of Fame, the CNE is bringing back Deep-Fried Butter
starting today until September 2, or until quantities last; available at the Deep Fried booth in the Food Building, and
Legend Dairy in the Midway.

Although the subject of wacky foods has become synonymous with the CNE in recent decades, the fact is that food
has played a significant role at the Fair since the inception of what was introduced as the Food Products Building,
that was funded and built by the Canadian National Exhibition in 1954.

The Food Products Building replaced the old Pure Food Building that was demolished in 1953 to make way for an
ultra-modern architectural marvel, designed by H.H. Angus & Associates. At a cost of $1.5 million, the new
structure boasted 138,000 sq.ft. of floor space, high ceilings, spacious aisles, and beautiful interior features that
would attract visitors. It was advertised as a prestigious place to showcase Canada’s innovative food industry, and
where companies could introduce and sell produce, supplies, and food products to the masses. CNE organizers at
the time prophetically touted that “The Food Building will be the talk of Canada…and a source of interest for many
years to come.”

Some of the interesting products offered in the Food Building in the ‘50s and ‘60s included:

• The introduction of Heinz’ Cream of Tomato canned soup
• Canned Fish
• Ketchup
• Liquorice Confections
• Corn Syrup and Starch
• One-A-Day Vitamins
• Chili Sauce
• Maraschino Cherries
• Fruitcake
• Alka-Seltzer
  
  The 145th annual CNE runs from August 16 to September 2, 2024. Let’s go to The EX!