WEST SPRINGFIELD –  It’s the most wonderful time of the year, and I’m not talking about the holidays.

Every year the Big E invites local media to their event called, “The Taste.” At The Taste, the Big E hosts vendors that will be offering new and exciting foods at the popular 17-day-long fair, which opens on Sept. 13 and runs until Sept. 29. The media comes in, takes photos, asks questions and most importantly – eats all of the food.

The entire Reminder Publishing staff took a trip out to the fairgrounds on empty stomachs. Many of us chatted about how we skipped breakfast in preparation for what was to come. We were not disappointed.

Storrowton Tavern – Cheeseburg Chowder and Fried Oysters

Vincent Calvanese and Pam Vadnais of Storrowton Tavern presented cheeseburg chowder and fried oysters. The chowder was a hearty, meat-and-potato filled soup. The staff resoundingly agreed that the chowder felt like comfort food, and would be especially enjoyable if there was a chilly day at the fair or at night for a real meal.

“Rich and flavorful, I asked them if they serve it year-round, and it is on the soup rotation as they offer two soups every day,” Reminder Publishing Managing Editor G. Michael Dobbs said.

In addition to the chowder, the ‘Tavern offered fried oysters. Staff Writer Danielle Eaton tried out the oysters, and said they were tasty and heavy on breading. Dobbs stated that Storrowton received “high marks all around” for flavor, in his opinion.

Storrowton Tavern is located on the Avenue of States in the fairgrounds.

Craft Cocktails Inc. – Friesling Martini

Each year, Craft Cocktails Inc. brings a new alcoholic beverage for the media to give a whirl. Last year, we enjoyed their V1 frosé. This year, in a similar fashion to last, Paul Kozub and Tara Lashway brought along their friesling martini and cucumber vodka.

The friesling martini is made up of Riesling, V1 vodka, white cranberry juice, and peach puree. As assumed by its’ name, the drink is frozen.

The drink was certainly boozy, and the staff and I enjoyed our beverages while we joked about not wanting to go back to work on such a beautiful Friday. Dobbs described the drink as a “winner” and as a “perfect cold and sweet thirst quencher for adults.”

Craft Cocktails Inc. will be located in the Young Building.

The Coffee Break – Deep Fried Pineapple Upside Down Cake

Anthony Martone and William Caban of The Coffee Break presented deep fried pineapple upside down cake – on a stick.

“It’s on a stick, so it has to be good,” Dobbs said. Though many of us were full by the time we made it to this offering, a few tried the tasty treat. It was described as sweet, but not too sweet. It also featured fresh pineapple, which was a big plus in Dobbs’ book.

Stella’s Milk & Cookies – Flavored Frozen Hot Chocolate

Both Eaton and Staff Writer Sarah Heinonen tried out the frozen hot chocolate, which was beautifully displayed in cups with whipped cream on top, chocolate or caramel drizzle and m&m’s. Heinonen gave the peanut butter flavor a whirl, while Eaton opted for the caramel. Heinonen likened the peanut butter frozen treat to a mudslide, while Eaton shared that her frozen caramel hot chocolate reminded her of an up-scale version of a caramel Frappuccino from McDonald’s.

“We spared none of the goodies this year,” said April Taylor, who manned the table.

Staff Writer and Editor of Prime Debbie Gardner described the caramel concoction as a “chocolate-lover’s dream,” explaining that it was smooth and satisfying and nicely complemented by the whipped cream and caramel drizzle.

Chompers – Chicken, Bacon & Cheese Chomper

Last year Tom Barletta and Chloe Rogala of Chompers brought their “taco chomper.” This year, they’re back, offering their chicken, bacon and cheese chomper with buffalo ranch dipping sauce. A “chomper” is a large, meatball-sized ball of, well, chicken, bacon and cheese. There is a breading on the outside, and it is subsequently fried.

The chomper was one of my personal favorites at the event. I felt like if I ate two of them, I would have had a full meal. They were hearty and delicious, and though I don’t usually enjoy spicy foods, the buffalo ranch dipping sauce was the perfect balance between mild and hot. For Eaton, the chomper reminded her of chicken cordon bleu.

Chompers will be located outside of Farm–a–Rama.

The Big E Bakery – Big E Cream Puffs and Ganache Cream Puffs

Though not new, the Big E offered a table full of their famous, enormous cream puffs. Some of the cream puffs, however, were adorned with a chocolate ganache.

Though the cream puffs are a Big E staple, in all of my years of being a Western Mass resident and fairgoer, I have not had the opportunity to try them. Well – that’s not true – I suppose I have had the opportunity to try them, I’m usually just distracted by all of the other delicious food offerings!

I was expecting the cream puff to be heavy and overly sweet. As someone who has an enormous sweet tooth, but simultaneously doesn’t feel well after she eats them, I was preparing for a bellyache after I dug into the ‘puff. Happily, I can say that I felt fine after eating it.

“I was worried it would be too heavy inside like a custard, but since it’s more of a whipped cream isn’t it,” Eaton, another first time cream puff eater, said. She also added that she was pleasantly surprised that the chocolate wasn’t overwhelmingly sweet. The chocolate was more of a dark chocolate, as opposed to a creamy milk chocolate.

The cream puff can be purchased on the fairgrounds on New England Ave., at the food court, and now at Gate 9A.

Porky’s Barbeque – The Barbeque Split

One of the most visually interesting meals at The Taste was Porky’s barbeque split. Modeled after, you guess it, an ice cream banana split; Porky’s offered the look with a twist. Instead of bananas, Porky’s placed two full pork ribs on either side of the boat. Giving off the ice cream scoop appeal, there were two scoops of garlic mashed potatoes topped with a cherry tomato, to resemble the cherry on top. Accompanying the potatoes and ribs in the boat was pulled pork, beef brisket and cole slaw.

The staff described this as dinner in a bowl. The meal was substantial, and substantially good, Dobbs stated.

“It was a lot of food for one person, so it might be cost effective–two meals in one,” Eaton said.

Porky’s Barbeque’s Vito Marotta and Carlo Marotta can be found on the fairgrounds on Commonwealth Ave.

Chocolate Moonshine – Gourmet Flavored Chocolates

Chocolate Moonshine offered a selection of its chocolates: milk chocolate covered in a flavored shell. Each of the staff members tried out different flavors. Flavors included: coconut, black raspberry, dark espresso, apple pie, triple chocolate, hazelnut, sea salt caramel, chocolate cheesecake, black cherry, Irish crème, and more.

This vendor was Gardner’s favorite. Heinonen also enjoyed this Chocolate Moonshine, describing their chocolates as creamy and smooth. The flavors didn’t overpower the chocolate, and she said that the chocolates looked “classy” in the ways by which they were wrapped. People can buy a gift box of the chocolate bars.

I also enjoyed the chocolates offered by Chocolate Moonshine. Ever the salespeople – Brian Wright and Alyssa Wright of Chocolate Moonshine explained to me that their chocolates are gluten free, without eggs or wheat, and also have zero trans fats.

Chocolate Moonshine will be located in the Better Living Center.

Noujaim’s Mediterranean Foods – Homemade Hummus, Falafel Wraps, Spanakopita

George Noujaim and Noha Noujaim of Noujaim’s Mediterranean Foods were a big hit with the Reminder Publishing staff. Gardner, who gave the hummus a whirl, explained that it was smooth and savory with just enough garlic to give it a kick. Served on a lightly crisped pita bread point, the dollop she sampled was a step up from many of the mass-produced hummus varieties one could find at the local supermarket.

Noha Nojain shared that this as the Winsted, CT based restaurant’s first time at the Big E, and that she and her family were pleased to be able to “present our food” and to have the opportunity to “let people have healthy food” choices at the fair.

One of my favorites at the event was the spanakopita. I often associate this food with the holidays, as my family usually enjoys it around that time of year.  The spanakopita is a filo dough crust layered with spinach, ricotta, and feta cheeses. Instead of being made with butter, it was made with olive oil.

The Big E opens on Sept. 13 and runs every day through Sept. 29. Gates open at 8 a.m., however many buildings and storefronts open between 9 a.m. and 10 a.m. The Midway is open Sunday through Thursday from 11 a.m. to 10 p.m., and Friday through Saturday 10 a.m. to 11 p.m. The fairgrounds are located at 1305 Memorial Ave. in West Springfield.