Ep 5. Point Break-fast

In this episode of Carnival Eats, host Noah Cappe takes viewers to the Point Break-waterfront festival in Hampton, Virginia. With the beautiful coastline in the background, Noah explores the delicious food offerings that can be found at this popular festival.

First up is the Chesapeake Bay Poutine, a delicious twist on the classic Canadian dish. This version features Old Bay french fries, crab meat, and cheese curds, all smothered in a rich gravy. According to the vendor, this dish is a must-try for anyone visiting the festival.

Next, Noah tries the Sweet Potato Nachos, a unique dish that combines the best of two worlds. The vendor takes thinly sliced sweet potatoes and fries them until they are crispy, then tops them with all the traditional nacho fixings such as cheese, sour cream, and salsa. This healthy alternative to regular nachos is a hit with the crowd.

For those with a sweet tooth, Noah checks out the Deep-Fried Pineapple Upside Down Cake. This luxurious dessert starts with a classic pineapple upside-down cake, but then it gets even better. The vendor deep-fries the cake until it is golden brown on the outside and warm and gooey on the inside. It is finished off with a dollop of whipped cream and plenty of caramel sauce.

Noah also tries the Surf and Turf Kebab, a combination of shrimp and beef grilled to perfection on a skewer. The vendor marinates the meat and shrimp in a zesty marinade before grilling them over an open flame. The result is a flavorful and juicy kebab that is perfect for a day at the beach.

Next, Noah discovers the Chesapeake Bay Dog, a hot dog topped with crabmeat and Old Bay seasoning. This takes the ordinary hot dog to the next level and is a must-try for any seafood lover.

For those looking for something a little more exotic, Noah samples the Alligator Sausage. This is a unique take on the classic sausage and is made with alligator meat. The vendor grills the sausage until it is crispy on the outside and juicy on the inside, then serves it up with a side of Cajun onions and peppers.

Finally, Noah tries the Tuna Poke Bowl, a fresh and healthy option for festival-goers. The vendor takes fresh tuna and pairs it with rice, edamame, and avocado to create a delicious and nutritious bowl that is perfect for a day in the sun.

Overall, this episode of Carnival Eats showcases the best of waterfront festival food. With so many delicious options to choose from, viewers are sure to find something that they love. Whether you are a seafood lover or prefer traditional carnival food, there is something for everyone at Point Break-fast.