The 50th anniversary lineup at Knott’s Berry Farm will feature 10 haunted mazes, five scare zones and four live shows on select nights from Sept. 21 through Oct. 31.
Knott’s chefs worked with a host of unusual meats this year to add an unexpected twist to the spooky-themed menu items — from ostrich and camel to snapping turtle, elk and alligator.
The gator sausage from New Orleans tasted a little gamey and had a bit of a seafood aroma with a fishy chicken flavor. The camel in the rich and thick curry-based stew tasted like a soft sirloin. The meat was very lean with little fat or marbling. The Devil’s Elixir on the Scary Farm menu looks more pale green than the emerald green cocktail served in the Blind Tiger speakeasy at the center of the Gore-ing 20’s and Room 13 backstories.
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