Inside this unassuming crepe is a flavorful mound of smoked salmon and goat cheese.
Karen Gavis
Fifi’s Fine Foods from France
This savory combo makes the usual cut of restaurant salmon stand like a wallflower. Fifi’s winding line was long, but it was worth the wait. These thin crepes are sizzled to grilled perfection before they hit your plate.
Cool and creamy globs of goat cheese were evenly arranged atop the sizzling crepe and loaded with diced purple onion and chunks of smoky salmon. It was simultaneously warm and comforting while cooling and fresh, perfect for snacking on a picnic table under the trees.
This massive cake, complete with edible flower, serves four to six people.
Karen Gavis
The Bakery
This mountainous heap consists of quad layers of vanilla cake held together with silky layers of buttercream frosting. The denseness of the yellow cake is offset by the airy frosting, which is paired with toasted coconut and layered throughout.
Somewhere in the mix is a phantom-like lemony twang, but that’s not all. For its crowning touch, the frosting is doubled, sprinkled with golden coconut and topped with an edible spider mum for a visual grand finale. The confection, which serves about four to six lords and ladies depending on how you slice it, can be found by hanging a right at the entrance.
Karen Gavis
Prince Pasquali’s Palace of Pasta Pleasures
Don’t let the Styrofoam bowl fool you: This spicy Italian dish is fit for a king and worthy of the finest china. Longtime Scarborough veteran Victor Smith changes his menu daily with made-from-scratch creations like beet- and onion-filled ravioli and braised leeks with garlic and wild ramps in cream.
Smith's cannelloni were bursting with a generous portion of spinach, ricotta and feta cheese, all delicately wrapped in pasta and topped with a light tomato and jalapeño sauce that added a tantalizing kick.
Karen Gavis
Baron’s Bavarian Boar Haus
It's simple, yes, but it's also bold, tangy and damn cheap. Nevermind your backyard barbecue memories of bland potato salad. This is a different animal entirely, as evidenced by the lack of mayonnaise. The thin-skinned slices of new red potato rounds are served warm and tossed with crumbles of bacon, onions, garlic and herbs in a hot, rich mustard vinaigrette sauce.
Inside the unassuming wrapper is a cacophony of chicken fajita meat.
Karen Gavis
Fajitas
This no-frills fajita house serves their beef and chicken wrapped up in a large flour tortilla. The plump fajita, filled with perfectly seared chicken, is topped off with a choice of sour cream, shredded cheese and pico.
This guy knows what's up: the Dragon Snort is.
Karen Gavis
Various pubs
At the end of a long day at the Renaissance festival – dusty and sweaty and filled with turkey legs – sometimes you just need a squishy green Jell-O shot or two. Available at the new Dragon's Lair pub and several other pubs around the fair, a squeeze from the bottom of the plastic cup produced a cool, glistening gulp of lime and rum.
Scarborough Renaissance Festival, 2511 FM 66, Waxahachie. Open Saturdays and Sundays through May 29. Tickets $26-$28
