The sounds of a bass guitar and saxophone echoed through the speakers as crowds began to gather around the stage. Couples, initially bobbing their heads and grooving in place, stripped off their winter jackets and began twirling in circles in bygone jitterbug fashion.

As The Fabulous Ripcords’ horns blared, a little girl stared up at the Ferris wheel overarching the Exposition Center, her eyes entranced by the kaleidoscope of colors swirling before her. Guests meandered around the 110,000 square-foot venue, some with a wine slushie and others with a fruity frozen treat in hand, walking between booths and past strollers.

It was a frigid winter night in Syracuse, marked by high-speed winds and below-freezing temperatures. But inside the Expo Center at the New York State Fairgrounds, the inaugural Winter Fair was just getting started.

The first New York State Winter Fair wrapped up Sunday night after three days of live entertainment, rides, vendors and food. Lines for the Ferris wheel, Scrambler and Zero Gravity rides stretched to nearly 50 people at times, while hundreds of people sat in front of the main stage for live entertainment throughout the weekend.

Brynley Stevens, 3, from Cicero, waves to her mother and father from one of the rides at the New York State Winter Fair. Laura Oliverio | Staff Photographer

Seventeen acts were scheduled to perform throughout the three-day event, including live music, magic, martial arts demonstrations and dancing, among others.

Jay Gould, the bass player and one of the vocalists for The Fabulous Ripcords, said his fellow bandmates and he were excited to play the first Winter Fair after having performed at the summer rendition several times. The band, who have been performing together for 16 years, were looking forward to sharing their New Orleans-inspired music with new audiences.

“Well, it’s a little chilly outside, but it’s not so bad in here,” Gould said on Friday night, laughing. “It’s hard to compare the two, but it seems like a fine venue and I really hope they continue it.”

The Winter Fair Stage, located at the back of the Expo Center, featured several rows of bleachers for spectators to sit on during the performances. But as the lineup continued, the bleachers disappeared in a sea of visitors, with hundreds standing around the stage for a glimpse of the live performances.

The Francis Academy of Irish Dance took the stage at 12:15 p.m. Saturday afternoon, performing their first show of their 2019 season. As the music began to swell for their first dance, “Gaelic Girls,” the dancers formed a central circle, gold and black costumes blurring together as their spins gained momentum and matched the crowd’s heightened claps.

DeVaughn Jackson, 19, plays bass at the New York State Fair. Jackson is a member of “Mike & the Rhythm & Blues” and studies music at Onondaga Community College. Laura Oliverio | Staff Photographer

Their seventh and final dance of the afternoon, a river dance, was choreographed to the song, “Reel Around the Sun.” Starting in a V-shaped formation before breaking into a singular line, the dancers leapt through the air, arms firmly in place at their sides per Irish step dance tradition.

The performers broke off into pairs, their sharp footwork and high kicks in complete synchronicity. As the music crescendoed, the clicks of their hard shoes echoed on the concrete floor, mirroring the crowd’s cheers long after the final number ended.

“I think any type of dancing, people love and are attracted to,” said Molly Francis-Lutwin, the owner and operator of the Francis Academy of Irish Dance. “Today, we brought our highest level dancers — our champions. It’s really nice, crisp and clean, and the beat of the music is so fun that a lot of people just love Irish dancing….it has everything.”

The New York State Winter Fair offered classic staples like funnel cakes, slushies and cotton candy, while local restaurants grabbed fairgoers’ attention by modifying their traditional menus to share ready-made foods to match the fast-paced vendor lines.

To give customers a kick-start, Salt City Coffee set up shop with a simple menu for the fair. Maria Metthe, manager and co-owner of the cafe, brought three menu items to showcase: Salt City’s Syracuse blend black coffee, ice brew and hot chocolate. For Metthe, participating in the fair was more about the experience than making money.

“We’re just not doing it for the coffee, we really are trying to be a part of the community,” Metthe said.

Along with classic fair food staples popcorn and funnel cake, local food vendors like Salt City Coffee and The Chef & The Cook modified their menus to accommodate the fast-pace lines. Laura Oliverio | Staff Photographer

On Saturday, Metthe said the coffee shop’s most popular drink at the fair was their Syracuse blend hot coffee — a roast that is hand-selected, roasted and ground on-site. Metthe said this rigorous process helps ensure the coffee stays fresh.

Another family-run operation that is no stranger to the fairgrounds is Bosco’s at the Fair. Co-owner Steve Bosco was excited when he was asked to be a vendor at the Winter Fair — he said the business has participated in fair events in Syracuse for more than 30 years.

Bosco said the business’s most popular menu item at the fair was its grilled prime rib sandwich,  topped with onions or mushrooms and paired with an au jus sauce. The sandwich was such a hit at the fair that the team had to pick up more product on Saturday, Bosco said.

“We had to get some more and get them cookin’ in the oven,” said Bosco.

Creole Soul Café offered a taste of Louisiana with their dirty rice poppers and Bourbon Street sauce. Owner Darren Chavis recommended guests try the multi-spiced onion and garlic bourbon sauce, glazed over rice. Chavis said that while Creole Soul Café’s dishes might not be the most conventional fair food, the exposure the business gains is well worth coming out for.

Bringing some sweetness to the fair was What The Fudge, a Minoa-based fudgery. Owner Lisa Merchant  said that while customers gravitated toward the peanut butter fudge, the jalapeño fudge is something guests might not see regularly.

Joe Thomas, head waiter at The Chef & The Cook, offered guests a build-your-own noodle bowl complemented with pork belly, cabbage and red onions. He recommended adding a bit of everything to dress the bowl the best. Thomas also said coming to the fair allowed The Chef & The Cook to customize a menu that would only be featured at the Expo Center.

“Instead of bringing what we have, let’s create something new.” Thomas said. “It’s fine dining without the pretentiousness.”

Dozens of vendors packed the front half of the Expo Center, selling clothing, jewelry and handmade goods. One section of vendors, the Six Nations Agricultural Society Indian Village, was lined with purple and white curtains representative of the Iroquois flag.

Monica Antone-Watson, who identifies as a wolf clan member of the Mohawk, sold handcrafted corn husk dolls, cloth No Face dolls, quilts, bags and other products with Haudenosaunee influence and designs. An alumna of Syracuse University’s fiber arts and material studies program, Antone-Watson said she applies the techniques she learned in class to the creation of her artwork.

Vendors from the Everson Museum of Art’s City Market showcased their work, including Bruce Block, who organizes the City Market. He sold items he has collected throughout his years of worldwide travel — including Zimbabwean batiks, pillows and runners, as well as products from Turkey, Guatemala and India.

Bruce Block, organizer of City Market at the Everson Museum of Art, sold artifacts from his worldwide travels. His booth featured handmade quilts, pillows and throws. Haley Robertson | Feature Editor

Sharon Pickard, who works with Block at City Market, said although there were many people looking at the products, not many were buying as of Saturday afternoon.

“But I think that’s to be expected,” she said. “It’s the first one and I think they’re just exploring to see what’s here.”

The fair also hosted vendors in The Van Robinson Pan African Village, including Ms. Echol’s Treats, which offered free samples of homemade caramel corn. Several vendors served free samples of their treats, including Nat’s Nuts, Cheese Filled Company and Goodway Gourmet Bakery.

At Goodway Gourmet Bakery’s booth, stacks of rum cakes lined the display table as guests sampled bites of coconut, chocolate and banana-flavored cakes. On Saturday, vendor Sarena Bradley said their most popular flavors at the fair have been ripe banana and chocolate. The bakery, which benefits Redemption Christian Academy, is no stranger to fairs and festivals — Bradley said the business has traveled across the East Coast for various events.

The inaugural New York State Winter Fair was held at the New York State Fairgrounds’ Exposition Center from Friday through Sunday. Haley Robertson | Feature Editor

Published on February 10, 2019 at 10:16 pm

Contact Kelsey: katho101@syr.edu | @writtenbykelsey