‘Car­ni­val Eats’

a dream job for host Noah Cappe

The Fresno Bee (Sunday) - - Tasty TV -

If there are two skills Noah Cappe will one day take away from Cook­ing Chan­nel’s “Car­ni­val Eats,” it’s be­ing able to eat any­thing fried and to talk for ex­tended pe­ri­ods on cam­era with­out a script.

“All like that scary stuff that is nor­mally ev­ery­body’s big­gest fear,” ex­plains the Cana­dian-born pre­sen­ter and ac­tor, “you know, be­ing on stage or hav­ing to speak in front of large crowds or not know­ing what you’re go­ing to say – are the weird things that I love the most. I love when the cam­era starts rolling and all I know is the ven­dor’s name and what we’re mak­ing and it’s like, let’s have fun get­ting there.”

“When peo­ple say to me, ‘What’s your dream job?’ I’m like, ‘Well, I kind of have it.’ I mean, you can eat fried food and travel around and ride rides and play games all day. It’s kind of a dream job.”

The sev­enth sea­son of the culi­nary travel se­ries kicks off Sun­day, June 9, and once again finds Cappe ven­tur­ing across the south­ern U.S. to sam­ple more of the out­side-the-box creations that ven­dors sell at lo­cal, county and state fairs. In the fresh batch of 13 episodes, he hits fairs in Florida, Texas, Louisiana and Arkansas, plus a stop in Toronto, to try ev­ery­thing from fun­nel cakes and Ger­man desserts to cajun treats and Mex­i­can dishes.

In Sun­day’s opener, he’s at the Arkansas State Fair in Lit­tle Rock, where the Arkansas Slamwich and some­thing dubbed the Stuffed Thanks­giv­ing Taco are on the menu.

“It is ex­actly what it sounds like,” Cappe says of the lat­ter co­mestible. “I mean, it’s in a tor­tilla and kind of sealed up but filled with all of the clas­sic Thanks­giv­ing el­e­ments. You know, the turkey and pota­toes and cranberry and all the clas­sics, stuff­ing. Just hot and de­li­cious and rolled up and sealed in a taco kind of bur­rito hy­brid. It’s one of those things that you’re like, ‘I’m sure I’ve heard of that be­fore. I’m sure I’ve had some­thing like that.’ But you re­al­ize that, no, it feels like you should have done it but it makes a lot more sense when you eat it.”

Also in that episode is a visit to the Greater Jack­sonville (Fla.) Agri­cul­tural Fair, where Cappe munched on deep-fried rice pud­ding, a bite-size treat made by rolling rice pud­ding into balls, freez­ing them, dip­ping them in bat­ter and drop­ping them in the fryer.

“By the time that frozen part is done kind of thaw­ing and melt­ing,” he says, “it’s now hot and warm and gooey in the mid­dle but the out­side has been fried up per­fect. So that one trick alone, it’s amaz­ing how many things you can deep-fry. I mean, we’ve done deep-fried cof­fee, deep-fried pina co­ladas, mar­gar­i­tas. I mean, all kind of crazy things on this show now with that freez­ing tech­nique.”

Noah Cappe

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