$100 burger, deep fried chicken feet, and more inducted into CNE Food Hall of Fame
· Toronto Sun
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Where can you find both a $100 gold burger and deep-fried chicken feet?
Visit turconews.click for more information.
Why at the CNE, of course – over the years, anyway.
The CNE Food Hall of Fame is inducting both, along with The Perogy Chef perogies, Bouchard’s poutine and roasted corn, into their 2026 class.
Some have lasted only a season while others have kept coming back.
For example, the 24K Gold Burger from Bacon Nation in 2018 saw the debut of their “Lamborghini of burgers” that was “stacked with two cheeseburger patties, loads of maple bacon strips and peameal bacon, thick cut onion rings, and all the fixins – sandwiched between burger buns draped in edible gold foil,” said the CNE .
Given Instagram food culture was at its height and despite the $100 price tag, there were lineups around the corner with a smaller Gold slider version also available for $24.
Then there was deep-fried chicken feet served on a stick in 2017, which raised a few eyebrows even though it was “commonly prepared and enjoyed in many cultures. It raised the bar for other vendors to think outside the box,” said the CNE.
The Perogy Chef perogies, meanwhile, have been in the Food Building and remained “unchanged in 40 years since first offering their pillowy cheddar and potato perogies with a signature onion-dill sauce,” said the CNE.
“Sadly, Boris Hirniak aka The Perogy Chef, passed away in 2009, but the iconic food stall, since owned by Neil Sarel for over 15 years, still pays homage to its founder by keeping the original sign and proudly displaying articles and a photo of the popular chef.”
Proving their longevity, the Perogy Chef sells over three tonnes of perogies during the CNE every year.
Did someone say Poutine?
Otherwise, Bouchard’s Poutinerie has been in the Food Building since 2008 and is made with Canadian-sourced ingredients.
“The holy trinity of fries, gravy, and cheese curds are the foundation,” said the CNE, but “Bouchard’s popular variations include the Lumberjack Poutine (think breakfast of champions with bacon strips and eggs), as well as the Cheeseburger Poutine with pickles, ketchup and mustard.”
Finally, roasted corn, “freshly shucked (and) roasted to perfection, slathered with butter, with a dash of Cajun seasoning, is a summertime favourite at the CNE,” said the exhibition.
“There are more than eight outdoor vendors throughout the grounds roasting corn on a cob, each with their own creations from classic butter to Hot Cheetos, rainbow-coloured queso, and jerk seasoning.”
Past CNE Food Hall of Fame Inductees include Tiny Tom donuts, deep-fried butter, ice cream waffle, pickle pizza, primo spaghetti (2024) and rainbow grilled cheese, jumbo turkey leg, corn dog, colossal onion and bug dog (2023).
Among this year’s CNE food offerings were lobster on a stick and a footlong butter chicken taquito.