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About The daily Nebraskan. ([Lincoln, Neb.) 1901-current | View Entire Issue (Aug. 2, 1990)
25 food vendors offer variety of culinary delights By Robin Trimarchi Staff Reporter True to the spirit of Lincoln city festivals, the variety of food available at Summertime Nebraska will leave no palate panting nor appetite growl ing. From crab rangoon to barbecue poric ribs, the more than 25 food vendors promise to entice festi-goers’ taste buds with menus sure to satisfy the most discerning culinary whim. This year the welcome aromas of traditional festival favorites such as Valentino’s pizza and King’s Ozark recipe funnel cakes will share the air with several new gourmet treats, in cluding sopapillas and honey from LaPaloma Mexican restaurant, home made Greek pastries from the Greek Orthodox Church and hickory-smoked baked beans from It’s The Pits. In the children’s festival area Sno Flakes will scoop snow cones from a red, white and blue house, while Econo Foods grills hamburgers, TCBY dishes up frozen yogurt and Pizza Hut serves fresh-baked pizza. An estimated crowd of 100,000 is expected to hit the streets of the His toric Haymarket District throughout the weekend, said Lou Shields of the Historic Haymarket Corporation. Other vendors include: •Red Lobster with peel and eat shrimp and Key Lime Pie. •Porky’s Catering: on-site cooking with home-seasoned barbecue sauce. Pork sandwiches, polish dogs and hot dogs. •Georges Greek Gyros serving pita sandwiches. •Lolo’s Concessions with char-broiled Italian sausage and foot-long chili and cheese dogs. •Rong Vang Chinese food including shrimp wontons. •Schlotzsky’s deli sandwiches. •Clark’s Mini-Donuts. •Tropical Sno/Hawaiian Shaved Ice offering 20 flavors. •The Patty Wagon with full menu including barbecue ribs, polish dogs, com dogs, frozen malts, nachos and cheese, cotton candy and popcorn. •Mekong Chinese food with shrimp fried rice and sweet and sour shrimp, beef or pork. •Sunshine Fresh Lemonade. •University of Nebraska-Lincoln Food Science Club. Ice cream cones, quarts and frozen yogurt. p .* r»..«»»Pr Robin Trlmarchl/Dally Nebraskan Baker Eric Keller prepares upto 1,000 sandwich bunsdaily for Schlotzsky’s. We OETer Free and Easy Parking Across the Street! Wdcsne f "'Post ’'Nickel Welcome Downtown at 14 th & *P* j Obv ^-—-==* ^