Within the West Allis wonderland we call State Fair Park, the livestock is being hosed down and shined up for the thousands waiting to wander the fairgrounds for music, games and food you won’t find anywhere else. The cream puff reigns supreme at the Wisconsin State Fair, but the Sporkies & Drinkies competition is always looking for the Fair apparent to its unrivaled decadent delicacy, through a rigorous final round of judging.
It’s 48 hours to opening day and I’m being whisked from the parking lot at the Tommy Thompson Youth Center via golf cart to find out which local vendors will hoist the 13 ft. Golden Spork and Straw Statues as the winners of the 2026 Sporkies & Drinkies.
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As skygliders move slowly among the fractured clouds above, I search for a shady seat on the aluminum bench for the Sporkies judging. It’s appropriate that I’m seated on a bench, because I feel like the fourth outfielder on a judging team loaded with talent. Alas, I am to sit and watch the five foodies fawn over eight uniquely crafted food items, all vying for Sporky glory.
The judges for this year are:
- Lillwaukee, celebrity influencer,
- Jen Billock, Chicago freelance writer & author
- Christopher DeAngelo Gilbert, artistic ambassador for the 414
- Derica Williams, FOX6 WakeUp news anchor & Real Milwaukee co-host
- Peggy Williams Smith, CEO of Visit Milwaukee
- Jim Villa, CEO of CREDA Wisconsin
Each alluring hyper-caloric creation emerges from backstage, delivered to the judging table with the solemn panache of a fine wine. The entries arrive in a dizzying succession of form, function and fury. The judges parse out their bites, careful to save ample space for each of the eight culinary creations.
After careful chewing, mulling and munching, the votes for the winner of the 2026 Sporkies are counted backstage. In the meantime, attendees are treated to some stories from State Fairs past and a smooth skyglider flyby. The winner of the 2026 Sporkies is presented by Kaelie Billingsley, the 60th Wisconsin Fairest of the Fairs.
And the First Place Sporkies Award Goes to…
The Birria Flamin’ Bombs, Fiesta Grill & Cantina
This plate of crispy bitesized bombs are filled with beef birria, cilantro, onion and mozzarella cheese, adorned with a savory breadcrumb blend. A birria consommé and creamy chipotle aioli are served on the side.
“Phenomenal, I did not want to give it up,” said judge Billock.
Robert Montemayor, owner and operator of Fiesta Grill & Cantina, has served food at the State Fair for over 20 years. The 13 ft. golden spork statue will shine above their stand for the entire fair.
“We challenge our staff all the time to figure out how to do things differently,” remarked Montemayor.
The time has come for the judges to wash down eight Sporky entries with the four Drinkies finalists. Perhaps one can’t actually wash down a Porky Puff or Deep-Fried Horchata Balls with a Cookie Butter Coffee Float, but none of the judges complained.
And the First Place Drinkies Award Goes To…
The Tilt-a-Spritz, available at the Old Fashioned Sipper Club
As if being led to a house of wonders by a carnival barker, we are beckoned towards the stage to take a ride on the Tilt-a-Spritz, the only Drinkie sans protein, dairy or syringe. Available at the Old Fashioned Sipper Club, the Tilt-a-Spritz is part performance art, part refreshment. It arrives sealed in a magician’s cube behind a plume of smoke, emerging with a lime and ready to slurp.
All the beverages brought their best to the table, but where there’s smoke, there’s a winner! The Old Fashioned Sipper Club tipped the scales with their Tilt-a-Spritz, which dazzled the judges with style and substance.
Paul Hackbarth, owner of the Old Fashioned Sipper Club, has been slinging cocktails with the club for only three years, but him and his team’s dedication shines through this victory.
“This was a full team effort that started in Feb.,” said Hackbarth. “It was all about show and taste.”
Meet the Rest of the 2026 Sporkies & Drinkies Finalists
Tinga Tango Chicharrones, Blue Moon Tavern at the Park
This dish is a mountain of honey habanero pork rinds, spicy chicken tinga, pickled red onions, queso fresco, cotija cheese, sweet and spicy candied jalapenos and cilantro. Topped with a drizzle of cilantro-lime crema and a salsa verde on the side.
Sweet Lemon Berry Cheese Curds, Saz’s BBQ.
These curds are made from Ellsworth Creamery white cheddar cheese curds fried crisp and then tossed in a cinnamon sugar mix, topped with a sweet raspberry sauce and lemon zest cream whip on the side.
Al-Pastor Pizza, Charlie’s Pizza
This slice is topped with marinated pork, mozzarella cheese and pineapple for a sweet and savory bite. Finished with cilantro, white onions, lime and a secret sauce. This dish finished in third place.
Bayou Crunch Cup, Exotic Meat Grill
Filled to the brim with sidewinder fries, Cajun slaw, alligator nuggets, breaded crawfish bites, pickled okra, so called comeback sauce and a whole crawfish, this dish has some interesting pizazz.
Deep-Fried Horchata Balls, Badger Bites
A sweet fried plate of fried horchata balls topped with cinnamon sugar, dulce de leche sauce, chocolate sauce, mini chocolate chips, toasted coconut and fried plantain chips.
Cream City Cone, WurstBar
An ode to the 414, this is a buttery pretzel cone with Milwaukee Pretzel Company dill pickle mustard, bratwurst, sautéed onions, sautéed mushrooms, melted cheddar, breaded white cheddar cheese curds and finished with more mustard, earning second place in the competition.
Porky Puff, Bud Pavilion
This is a golden flaky puff pastry filled with pulled pork, peach filling, garlic and herb cheese and finished with hot honey and mustard.
Cookie Butter Coffee Float, Fluffy’s Hand Cut Donuts
This sweet drink has a lip-smacking “sticky rim” and offers a caffeinated blend of dessert with an afternoon pick me up. “Just add vodka,” suggested an approving judge, to a round of rigorous nodding. This sugary delight is available at Fluffy’s Hand Cut Donuts.
Hot Honey Chicken Lemonade, Deep-Fried Mashed Potatoes On-a-Stick
The high art of design meets the fairgoer’s palette with the head-turning beverage, yours to drink and eat from the makers of Deep-Fried Mashed Potatoes On-a-Stick. According to one judge, it’s a “drink and a snack” that “looks clever and there’s no chicken headed into your drink.”
Color-Changing Swamp Juice, All Things Jerky
All Things Jerky delivers a Bayou-themed Color-Changing Swamp Juice complete with Pop Rocks along the rim and a blue raspberry ready syringe for your own injection pleasure. I say to myself, this is the drink a doctor might prescribe for a strong dose of sugar-fueled fair merriment; be sure to repeat if necessary.
