FLETCHER − In his first year as the North Carolina Mountain State Fair manager, Sean McKeon wasn't sure how things would go.

Now, he feels like part of the Fair family.

"The biggest surprise is how close the people are who work here year after year. I heard it said it is a big family, and I would absolutely concur," he said Friday, as the 2022 Fair entered its final three days at the WNC Agricultural Center. "The experience has been excellent. As you can imagine, as a newcomer there was a lot I had to learn... thankfully, the staff here at the Center is very generous with their patience and knowledge."

Although heavy rain Saturday caused a dip in attendance, the overall numbers are up from last year, according to Heather Overton, the Assistant Director of the NC Department of Agriculture and Consumer Services.

"Going into the final three days of the Fair we are at 86,661," she said on Friday. "Attendance has been up from last year for every day except for Saturday because of the rain."

The record attendance for the Fair is 191,596 – which was set in 2013. The total attendance for 2021 was 125,998, Overton said.

"We have had a few record nights in terms of attendance, and we are certainly doing far better than last year both in attendance and revenue," McKeon said. "People are wanting to return to normalcy in their lives and the Mountain State Fair helps them do that for a few hours each day."

There have also been a record number of entries in exhibits and livestock events, McKeon said.

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"I sense the mood is optimistic amongst our valued participants. I have spoken to numerous exhibitors this week, and the joy they express and pride they exude when they show me what they do, and, more importantly, why they do what they do, is heartwarming to me," he said.

With the first experience under his belt, McKeon said he hopes to return as manager next year and in years to come.

"The Lord numbers all of our days, and if He, in His wisdom, allows me to continue in this role, yes, I will be here with some of the best colleagues I have ever worked with, serving the people of Western North Carolina, he said.

Two Buncombe County residents claim prizes in cooking contests

The cooking contests continued at the Fair, and two Buncombe County residents earned blue ribbons. Susie Zuerner placed first in the North Carolina Cattlemen’s Beef Council’s Classic Comfort Food competition, and Liam Robertson took first place in the North Carolina Egg Association’s Coffee Cake recipe contest.

The Classic Comfort Food competition encouraged competitors to take comfort in all their favorite classic beef dishes, such as meatloaf, stroganoff and meatballs, according to a press release. Each recipe had to contain at least three ounces of beef and were judged on taste, creativity and appearance. Zuerner took first place and earned $200 for her Denver Ragu. Sharon Gates placed second and earned $150 for her Smokin’ Good Cheeseburgers, and Martin Gates placed third and earned $100 for his Beefy Stuffed Peppers.

The Coffee Cake Recipe Contest encouraged participants to show how eggs can make a coffee cake “egg-strordinary.” All recipes had to contain at least three eggs and were judged on creativity, taste, ease of preparation and appearance. Robertson placed first and earned $200 for his Blueberry Tart Coffee Cake. Zuerner placed second and earned $150 for her Peach Coffee Cake, and Connie Pegg placed third and earned $100 for her Sweet Potato Bacon Maple Crumb Coffee Cake. All winners were from Buncombe County.

Following are the winning beef and egg recipes:

Heat oven to 350 degrees. Line a 9-inch pan with parchment paper and coat with a non-stick spray.

Crumb topping: In a bowl, combine melted butter, flour, sugar, vanilla and cinnamon.

Cake mix: In a different bowl, whisk together butter, oil and sugar. Then add the eggs, vanilla, sour cream, lemon juice and zest. Mix together. Then add flour, baking powder, baking soda and salt. Stir until mixed. Stir in blueberries, without breaking, and set aside.

Filling: In a different bowl, with a hand mixer, beat the cream cheese, sugar, egg and lemon zest until fluffy.

Assemble: Spread half of cake batter into bottom of prepared pan. Spread filling in the center. Top with remaining cake batter and spread evenly. Sprinkle crumb topping evenly. Bake for 70 minutes.

Icing: Whisk together powdered sugar and lemon juice. Let cake cool to room temperature and drizzle glaze over top.

Garnish: (optional) Add fresh blueberries or lemon for garnish.

·        2 small sweet onions, coarsely chopped

·        1 pint sliced baby Bella mushrooms

·        1 cup beef broth or stock

·        1 6-ounce can of tomato paste

·        1 12-ounce can roasted garlic diced tomatoes

In a large saucepan (10-inches or more), drizzle the bottom of the pan with olive oil and turn to medium high heat. Pat dry Denver cut steaks with paper towel and season them with salt and pepper. Once oil begins to lightly smoke place steaks in pan and sear all four sides. While meat is searing, coarsely chop onions and mince garlic. Remove meat from pan. Add onions, garlic and mushrooms and caramelize. Return steaks to onion mixture and pour red wine over all to deglaze the pan. Stir in tomato paste, diced tomatoes, bay leaves and thyme. Add beef broth and stir. Cover and simmer three hours, basting occasionally. About 15 minutes before serving cook pasta and drain. Add parsley then salt and pepper to pasta, drizzle with olive oil. Place pasta in a serving bowl and place steaks on top of pasta. Remove bay leaves from sauce. Spoon over sauce from skillet and serve.