Spam fries, ramen doughnuts: Calgary Stampede unveils artery-clogging menu

CALGARY —

Calgary Stampede Princess Sarah O’Brien and First Nations Princess Raegan First Rider took a deep breath Thursday before taking a big bite of “What the Duck,” a creation unveiled for the Stampede’s midway this summer.

The concoction of a duck breast, paired with crispy fried century egg on a bao bun was one of the dishes available for the media.

“It’s different but it’s pretty good. It goes really well with the hoisin sauce and the duck and the bao bun is really delicious. I think I would give this one a 9 out of 10,” said O’Brien with First Rider nodding in agreement.

“I think this was the thing I was most nervous of — duck and a century egg and a bao bun seems like a crazy item but surprisingly it goes really well together.”

Century eggs are a Chinese delicacy made by preserving duck eggs in a mixture of clay, ash, salt, quicklime and rice hulls for several weeks to months. The process turns the white into a dark brown, jelly-like substance and the yolk into a creamy, savory, umami-packed centre.

“Century is a duck egg, a preserved duck egg. You could eat it raw too. It’s an Asian Chinese culture thing,” said Tim Cheng of Dumpling Hero, who invented the dish.

Other foods on the 2026 menu include doughnuts filled with cheese, topped with a golden crust of ramen noodles, as well as Spam fries and candied pickles on a stick.

Cheese pizza dipped in corn dog batter, dusted with Cheetos seasoning and tossed in the deep fryer are the creation of Jason Sheardown, the culinary director for Pizza 73.

“I’m the guy responsible for deep-frying slices. How do we make it stand out and be crazy and be worthy of a Calgary Stampede midway?” he asked.

“Now you’ve got two great things combined into one delicious, deep-fried monstrosity.”

They’re just some of the artery-clogging items featured on this summer’s Stampede menu.

The lineup may seem a little less daunting than last year for food aficionados, who got the chance to chow down on mopane worm poutine.

Ashley Warner, the Stampede’s midway manager, said exhibitors spend months developing imaginative and exclusive dishes.

“They take all year to look outside of Calgary and Alberta,” she said. “They are looking at other events. They’re really exploring so that you’ll see a real variety of things.”

This report by The Canadian Press was first published May 14, 2026.

Bill Graveland, The Canadian Press