Carnival Eats

Carnival Eats
There’s so much that you can do at the carnival. From riding rides to playing games, there isn’t a dull moment. But what about all of the delicious food? Carnival Eats features different types of foods found all over the United States and Canada at carnivals, fairs, and festivals. Each episode treats the viewer to foods unique and displays food concoctions that most of us would never dream of putting together.

You can join host Noah Cappe as he visits different sites to sample a variety of foods. The show usually covers about 3 different foods per episode. The show informs you where the particular carnival or festival is location. Noah takes a moment to talk to the booth owner about the idea for the creation of the dish and has the chef walk him through the process of cooking the food.

After Noah and the owner create the dish, Noah tastes the food and gives the owner (and the audience) his feedback. While you may be used to traditional carnival food like funnel cake and deep-fried oreos, Noah seeks to bring attention to lesser known options.

For example, everyone knows about Philly cheesesteaks (and how delicious they are) but how about trying Philly cheesesteak French fries, which puts the best of both dishes together for a delicious meal. Another example is when Noah visited a fair in Miami and showcased a Donut Burger. This is a hamburger patty set in between two honey glazed donuts.

It is especially exciting when Noah broadcasts from a venue that’s locale. One time he did a special from Atlanta’s local Cherry Blossom festival. That made it more interesting because as a viewer, I could easily visit the same festival and try some of the foods broadcast on Carnival Eats.

Carnival Eats broadcasts on the Food Network in Canada or the Cooking Channel in the United States.




You Should Also Read:
Martha and Snoop's Potluck Dinner Party
Cutthroat Kitchen
Masterchef

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Content copyright © 2019 by Maria Mason. All rights reserved.
This content was written by Maria Mason. If you wish to use this content in any manner, you need written permission. Contact Maria Mason for details.