Ep 1. From Livestock to Lemons

Celebrity chef and host Noah Cappe brings his culinary expertise and love of carnival food to season 2 of Carnival Eats. In the first episode, titled "From Livestock to Lemons," Cappe travels to the Arizona State Fair in Phoenix to explore the unique and delicious fare available at the carnival.

At the fair, Cappe encounters a wide variety of carnival food vendors, all offering their own creative and often over-the-top dishes. From deep-fried bacon-wrapped hot dogs to caramel-covered apples and savory funnel cakes, there is no shortage of tasty treats to try.

One of the most fascinating aspects of this episode is the range of experimental ingredients and creative gourmet twists on classic carnival fare. Vendors at the Arizona State Fair seem to be constantly pushing the boundaries of what can be deep-fried, battered, and put on a stick. Among the most surprising dishes Cappe encounters are deep-fried lemonade and a bacon-wrapped caramel apple that is both sweet and savory.

Another highlight of this episode is the behind-the-scenes look at how these carnival foods are prepared and served. Cappe speaks with various vendors to learn about their inspiration and technique, and witnesses the intricate assembly lines and timing required to make sure customers are served hot and fresh food.

Throughout the episode, Cappe also educates viewers about the history and cultural significance of carnival food. From the origins of the corn dog to the evolution of the funnel cake, Cappe provides a fascinating glimpse into the rich and diverse world of carnival cuisine.

Ultimately, "From Livestock to Lemons" is a fun and entertaining episode that celebrates the spirit of carnival and the unique flavors that can only be found at these events. Cappe's infectious enthusiasm and witty banter make for a delightful viewing experience, and viewers are sure to walk away with a newfound appreciation for the culinary treasures to be found at local carnivals and fairs.