Behind the scenes look at Fall Festival’s most unique and strangest cuisines

EVANSVILLE, Ind. (WEHT) — Eyewitness News’s Isaiah Calalang took a trip to the West Side Nut Club’s Fall Festival Wednesday to get a behind-the-scenes look at the making of the festival’s most unique and strangest foods.

Booth 81: Special Olympics’ pickle-filled menu

Starting the evening off with a refreshment, the Special Olympics served a slushy with the key ingredient, pickles.

Over at booth 81, Leighann Drake says despite being having quite a unique menu item, it has only been added several years ago.

Made with ice, pickle juice and pickle slices, this slushy is sure to be an eccentric way to quench anyone’s thirst during the festival.

Drake tells us their booth is mainly known for their Pickle Chips and Spears. She didn’t let us leave without taking a taste of their Pickle Shots. These shots are exactly what most people think… pickle juice in a shot cup.

Booth 26: Evansville Firefighters Local 357’s Flaming Peanut Butter Burger

For the first entrée of the night, Local 357 walked us through the making of their famous Flaming Peanut Butter Burger.

Selling out is a common theme for some of the popular booths at the festival as Adam Brock, from Local 357, tells us they were on a delay as they needed to cook more burgers for the long line of customers they had.

Bottles upon bottles of their star peanut butter blend can be seen throughout their booth as they try to get more burgers out to their line of customers.

Booth 4: Nile Patrol Brain Booth’s Brain Burger

Nile Patrol had arguably one of the longest lines seen at the festival, all because of their infamous pork Brain Burger.

Kara May tells us these long lines at their booth are nothing out of the ordinary, as this unusual concept is widely loved by attendees to the point of a sell out.

“We usually run out of patties by around 8 p.m. each night,” says May.

This Fall Festival staple is for the most adventurous eaters and by the looks of it, festival goers are.

Booth 41: Grace and Peace Lutheran’s Donut Burger

For someone who likes to have something sweet and savory at the same time, the Donut Burger is one to try.

The typical buns of a burger are replaced with glazed donuts from none other than Donut Bank, providing that sweet taste to go along with the patty.

Ben Daugherty shares how a previous member, who passed away, shared the idea and they have since expanded on it. This idea eventually became a Fall Festival staple. Daugherty’s daughter tells us how she has even grown up eating this burger while watching her father make it year after year for festival goers.

Booth 114: Outboard Boating Club’s Pork Parfait

Giving the Brain Burger booth a run for their money, the line to try the delectable Pork Parfait included a 15-minute wait.

Scott Schenk, with the Outboard Boating Club, tells us people have traveled far and wide in the country just to try their infamous Pork Parfait. He says a previous customer has traveled from Chicago to Evansville, just to eat the parfait.

Schenk says other booths have attempted to add their own version of the parfait, that only last a year due to their inability to replicate their recipe.

That statement rang true as the Pork Parfait is an easy Fall Festival go-to.

Booth 64: Phi Delta Theta Alumni’s Deep Fried Cookie Dough

Deep fried desserts are not uncommon in a space like Fall Festival. But Phi Delta Theta Alumni’s Deep Fried Cookie Dough aims high with their specialty snack.

Tara Foncannon shares how their well-oiled machine, with the help of Alpha Sigma Tau members, go through a week like Fall Festival.

“It’s a group effort,” says Foncannon. “Alpha Sigma Tau supply the women and women empower the booth.”

This booth is filled with laughs, good food and something for everyone to enjoy.

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