{"id":6547,"date":"2014-07-14T10:20:48","date_gmt":"2014-07-14T17:20:48","guid":{"rendered":"http:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/?p=6547"},"modified":"2014-07-14T10:20:48","modified_gmt":"2014-07-14T17:20:48","slug":"fair-food-tv-show-modesto-bee","status":"publish","type":"post","link":"https:\/\/plantingseedsblog.cdfa.ca.gov\/wordpress\/index.php\/2014\/07\/14\/fair-food-tv-show-modesto-bee\/","title":{"rendered":"Fair food gets a TV show! From the Modesto Bee"},"content":{"rendered":"

\"DN<\/p>\n

\n

Food Network, “Carnival Eats” host Noah Cappe poses with the 18 inch monster corn dog and 5 lbs. of fries he learned to make from owner Tom Stroud at the Monster Grill at the Stanislaus County Fair. Photo by Debbie Noda, Modesto Bee. \u00a0<\/em><\/p>\n

 <\/p>\n

By Nan Austin<\/span><\/strong><\/p>\n<\/div>\n

TURLOCK – Some fairgoers came for the barbecue, washed down with beer floats. Others lined up for deep-fried, bacon-wrapped pickles, cheesecake on a stick or a dozen forms of fried potatoes.<\/p>\n

But it\u2019s lobster corn dogs, doughnut sandwiches, deep-fried frogs legs and a mega loaf of curly fries that will be the most memorable morsels of this year\u2019s Stanislaus County Fair, thanks to a Food Network episode of \u201cCarnival Eats\u201d filming in Turlock this weekend.<\/p>\n

\u201cVegas has its secrets. The fair has its calories. It\u2019s the guilty place you go once a year,\u201d said host Noah Cappe between takes Saturday. The show has crisscrossed the country since April, filming Cappe gamely learning to cook everything from gumbo in Louisiana to deep-fried rattlesnake in Oklahoma.<\/p>\n

\u201cI appear to be a slow learner. But I\u2019m definitely getting comfortable around the friers,\u201d Cappe said with a grin.<\/p>\n

\u201cIt\u2019s silly. The guy can barely slice an onion, but he loves to eat,\u201d said show director Spencer Ramsay while his crew set up cameras at the Monster Grill.<\/p>\n

\u201cSetup takes a couple of hours,\u201d he noted. \u201cThat\u2019s always what takes the time.\u201d<\/p>\n

Outside, cameramen taped a black cloth hood around a window in front of the main cooking area to block reflections. One camera would be shooting there while two others stood inside with Ramsay to capture Cappe\u2019s foray into monster corn dog and curly fries cooking. Each item is cooked at least twice, giving a variety of wide-angle and close-up views to be stitched together later.<\/p>\n

\u201cIt\u2019s a huge process,\u201d said producer Topher McFarlane. The Monster Grill trailer, which has a second trailer attached with walk-in refrigerator and office space, is one of the larger venues they\u2019ve filmed, he noted. Filming inside tents and tiny booths each take their own engineering for lighting, sound and camera angles.<\/p>\n

During filming, Cappe\u2019s slim, 6-foot-3-inch frame swiveled expertly to stay in the photo frame as owner Tom Stroud maneuvered bulky packages and oversize equipment in the small space. The booth can run through 14 tons of potatoes in one fair, Stroud said.<\/p>\n

Stroud\u2019s 18-inch corn dogs and 5-pound serving of curly fries, both $8 items, were the menu for his segment. It takes custom-built, extra-deep deep-fry bins to cook both. The corn dogs take custom-cut sticks because of their weight, Stroud said. Some people share the mega meal, others dive in alone, he said.<\/p>\n

\u201cYou get people trying to outdo each other. It\u2019s really comical,\u201d he said.<\/p>\n

On Saturday the crew also filmed Cappe making lobster corn dogs that sell for $10 at Sharky\u2019s Fish Fry, owned by two generations of Delahoydes. Phillip Delahoyde said his dad invented the batter-fried lobster sausages and lobster fries to be featured on the show. Other quirky offerings include deep-fried avocado and, at another booth, a chicken sandwich made with raspberry-jelly-filled Krispy Kreme doughnuts.<\/p>\n

\u201cIf we had to think about calories, that would be scary,\u201d Delahoyde said with a laugh.<\/p>\n

Filming wraps up today, with segments on deep-fried frogs legs with deep-fried okra at the Southern Comfort Express booth and homemade doughnut ice cream sandwiches from Sweet Cheeks Fair Treats.<\/p>\n

Sacramento\u2019s Cal Expo and the Stanislaus fair will be the California contributions for the first season of \u201cCarnival Eats,\u201d due to start mid-August on the Cooking Channel and Great American Country in the United States, and the Food Network in Canada. The show will mix and match locations, making Turlock\u2019s air date a toss-up right now, Ramsay said.<\/p>\n

The fair has a week still to run, giving fairgoers a chance to taste the real thing and dozens of other only-at-the-fair foods.<\/p>\n

At the Knights of Columbus booth, volunteers in red T-shirts that say \u201cKeep Calm and Eat Linguica\u201d will be fundraising for scholarships and extras for Sacred Heart School. After more than 60 years of selling linguica sandwiches, they\u2019ve added a linguica corn dog, french fries and sweet potato fries this year, said volunteer Kevin Crivelli.<\/p>\n

Rotary\u2019s beer booth has $8 beer floats this year, said volunteer Don Gonsalves. One pairs a dark Guinness with chocolate and another adds orange cream soda to Blue Moon beer. Both come with ice cream and whipped cream.<\/p>\n

\u201cWe\u2019ve had people try it that don\u2019t drink beer and love it,\u201d Gonsalves said.<\/p>\n

Doughnuts are big sellers throughout the fair, even showing up as stuffed toys winnable at games along the midway. Castle Mini-Donuts offers a doughnut sundae, eight doughnuts topped with whipped cream, chocolate or caramel sauce and a cherry on top, said worker Jackie Barrera.<\/p>\n

Fried bread has been dubbed \u201celephant ears\u201d at one booth offering a number of toppings. An Indian Fry Bread booth has s\u2019mores bread, a fry bread dribbled with melted marshmallows and chocolate sauce.<\/p>\n

The classic cinnamon rolls, a fair staple for 37 years, have added a cinnamon roll sundae \u2013 a few more irresistible fair calories.<\/p>\n

<\/div>\n

Link to story<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Food Network, “Carnival Eats” host Noah Cappe poses with the 18 inch monster corn dog and 5 lbs. of fries he learned to make from owner Tom Stroud at the Monster Grill at the Stanislaus County Fair. 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