The Great Food Truck Race (2010–…): Season 2, Episode 2 - A Pinch of Salt Lake City - full transcript
PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...
EIGHT OF AMERICA'S
BEST GOURMET FOOD TRUCKS
MET IN MALIBU, CALIFORNIA...
FOR THE SECOND COAST‐TO‐COAST
CULINARY ROAD TRIP.
FOR THE SECOND COAST‐TO‐COAST
CULINARY ROAD TRIP.
WELCOME
TO THE GREAT FOOD TRUCK RACE!
- THE TEAMS SHIPPED OFF TO LAS VEGAS...
- VEGAS!
WHERE THEY COOKED HARD...
COME ON, MARIA,
LET'S GO!
THEY SOLD HARD...
COME AND GET
YOUR GRUB ON!
AND ONE BITTER EAST COAST‐
WEST COAST RIVALRY WAS BORN.
HE'S BLOCKING
US OUT, MAN.
THAT'S OBVIOUSLY
WHAT HE'S DOING.
IN THE END, THE LIME TRUCK
AND THEIR FRESH
ORGANIC CUISINE...
ALL THE WAY
FROM CALIFORNIA, BABY.
SMASHED THE COMPETITION...
THREE GUYS IN PURPLE PANTS
KILLED IT.
AND SKY'S GOURMET TACOS
LEFT SIN CITY BUSTED.
NOW THE RACE COMES HERE
TO SALT LAKE CITY, UTAH.
SEVEN TRUCKS REMAIN,
BUT NOT FOR LONG.
WHO WILL GO HOME NEXT?
I'M TYLER FLORENCE,
AND THIS IS
"THE GREAT FOOD TRUCK RACE."
LET'S GET ROLLING.
FOOD TRUCK ROAD TRIP!
WHAT DO WE KNOW
ABOUT SALT LAKE?
WE KNOW IT'S COLD.
WE SHOULD
TOTALLY DO SOUP.
I THINK SOUP
WOULD BE A HUGE SELLER.
HAVING SEABIRDS
IN THIS COMPETITION IS SO GREAT,
BECAUSE SO MANY PEOPLE THINK
THAT VEGAN FOOD IS BIRD FOOD.
AND I'M JUST SO HAPPY
THAT I CAN JUST LET PEOPLE KNOW
THAT IT'S NOT BIRD FOOD.
IT'S NOT RABBIT FOOD.
IT'S AMAZING FOOD.
WHY DON'T YOU
GET ON THE PHONE, RAYA,
AND JUST START RESEARCHING,
LIKE, VEGAN RESTAURANTS
AND JUST TRY TO GET SOME
CONTACTS WE CAN CALL.
OOH, THERE'S
THE PET ADOPTION.
AND WHO DOESN'T LOVE VEGAN FOOD
WHEN THEY'RE ADOPTING PETS?
THERE'S A PET ADOPTION
THAT HAPPENS ONCE A YEAR.
THEY HAVE, LIKE, TWO DOZEN
PEOPLE THAT SHOW UP.
- IT'S OVER THREE DAYS.
- GOOD, MAN.
- YOU EVER BEEN HERE BEFORE, EDDIE?
- NOPE.
FIRST TIME FOR ME,
TOO, MAN.
FOR SALT LAKE CITY, IT'S GONNA
BE A LITTLE BIT DIFFERENT.
THE FOOD TRUCK MOVEMENT
HAS JUST REALLY ARRIVED.
I'M SUPER EXCITED TO GO
INTO SALT LAKE CITY.
IT'S BEEN ONE OF OUR MISSIONS
FROM DAY ONE
TO INTRODUCE KOREAN BARBECUE
TO PEOPLE WHO
HAVEN'T EVEN TRIED IT.
WHAT DO YOU GUYS THINK
ABOUT EARTH JAM?
7,000 TO 9,000 PEOPLE
A DAY.
EARTH JAM‐‐NOT REALLY
QUITE SURE WHAT IT IS,
BUT IT LOOKS LIKE
A HUGE HIPPIE EVENT.
I THINK THIS COULD BE
A GOOD DEAL.
WEATHER‐‐
WE'VE GOT, LIKE,
50 TO 55
ON THOSE 2 DAYS, TOO.
SO I THINK‐‐
THAT'S HOT IN CLEVELAND.
I'M TRYING TO THINK
ABOUT BIG, HEARTY DISHES
THAT PEOPLE ARE GONNA WANT,
YOU KNOW‐‐
GRILLED CHEESE SANDWICHES,
BURGERS,
STUFF THAT'S NICE, HOT,
CAN WARM YOU UP.
I THINK WE CAN TAKE
THIS TOWN.
WHAT'S OUR PLAN OF ATTACK?
WHAT HAVE YOU GOT LINED UP?
YOU'RE THE P. R. GUY.
I'M ACTUALLY PRETTY PSYCHED
ABOUT COMING HERE,
'CAUSE I'VE GOT A PRETTY GOOD
FRIEND I MET AWHILE BACK.
HE ACTUALLY OWNS
A COFFEE SHOP HERE.
I KNOW HE'S DEFINITELY
GONNA HOOK IT UP FOR US.
I'M A LITTLE BIT WORRIED.
WE ONLY HAVE ONE PLAN
WITH THIS GUY WHO'S LETTING US
VEND IN FRONT OF HIS SPOT.
SO I HOPE IT WORKS OUT.
OKAY.
I THINK THAT'S A GREAT IDEA.
WE'RE ROLLING WITH
AN ENTIRELY BRAND‐NEW MENU,
EXCEPT FOR THE BUTTER‐POACHED
LOBSTER GRILLED CHEESE.
THE STAPLE'S GOTTA STAY.
THAT'S WHAT WE'RE KNOWN FOR.
GOTTA STAY.
WE'VE NEVER EVEN COOKED
THIS MENU BEFORE.
DRUNKEN DUCK ON A TRUCK.
WE DON'T USUALLY GO
WITH A BRAND‐NEW MENU.
WE HAVE PRETTY MUCH STUCK
TO THE BASICS IN SAN DIEGO.
WE'VE ONLY BEEN OPEN
FOR FOUR MONTHS.
BUT WE'RE TWISTED COMFORT FOOD,
WHICH MEANS WE CAN DO
JUST ABOUT ANYTHING.
TAKE SOMETHING THAT MAKES PEOPLE
COMFORTABLE AND HAPPY
AND TWIST IT UP.
IS IT GONNA BE SPICY?
AREN'T WE DEVILICIOUS?
YES, MA'AM.
OKAY, LET'S GO.
GUYS, WELCOME
TO SALT LAKE CITY, UTAH!
WHOO!
GLAD YOU'RE
EXCITED,
BUT REMEMBER, AT THE END
OF THIS WEEKEND,
ONE TRUCK WILL MAKE
THAT LONG,
LONELY DRIVE HOME.
DON'T LET IT BE YOU.
GUYS, JUST LIKE ALWAYS,
YOU'RE GONNA START TOTALLY EVEN.
YOUR TRUCKS HAVE ONLY YOUR
BASIC HERBS AND SPICES,
AND YOUR CASH BOXES
ARE EMPTY.
I'M GONNA GIVE YOU GUYS
A LITTLE CASH TO GET STARTED,
AND I DO MEAN A LITTLE.
IT'S 100 BUCKS.
WHAT?
ALL RIGHT, GUYS,
HERE YOU GO. 100 BUCKS.
THAT IS NOT
A LOT OF MONEY.
WE CAN NO LONGER DO
DRUNKEN DUCK ON A TRUCK.
WE HAVE TO COME UP
WITH SOMETHING BRAND‐NEW,
RIGHT HERE, RIGHT NOW.
NOW WHO THINKS I'M ABOUT
TO SEND YOU OFF TO RACE?
OF COURSE I'M NOT.
GUYS, IT'S TIME
FOR YOUR FIRST
TRUCK STOP.
EVERY CITY, I'M GONNA MAKE
YOU STOP AND SHAKE THINGS UP.
REALLY? COME ON, DUDE.
DON'T DO THIS TO US.
THIS IS NOT FUNNY.
THIS TRUCK STOP
IS A COOKING CHALLENGE.
LET'S GET READY TO COOK
RIGHT HERE, RIGHT NOW.
YEAH!
YOU GUYS MAY NOT KNOW IT,
BUT SALT LAKE CITY IS HOME
TO ONE OF THE TOP
ITALIAN SAUSAGE MAKERS
IN THE COUNTRY.
WHO KNEW, RIGHT?
SALT LAKE CITY.
WE WANT TO SEE HOW WELL
YOU CAN ADAPT TO LOCAL CUISINE.
SO TODAY EACH TEAM WILL CREATE
AN ORIGINAL SAUSAGE DISH.
THE DISH SHOULD
REFLECT YOUR TRUCK
BY USING THE ODDS AND ENDS
THAT YOU'RE CARRYING RIGHT NOW.
AS A VEGAN,
I DON'T KNOW WHAT TO SAY.
UGH. IF I EVEN THINK ABOUT IT,
I WANT TO LIKE‐‐UGH‐‐
LIKE, THROW UP
IN MY MOUTH A LITTLE BIT.
OH, AND ONE MORE THING.
SINCE YOUR TRUCKS ARE EMPTY,
I'M GONNA PROVIDE YOU
WITH THE MOST BASIC PANTRY.
IT HAS EVERYTHING YOU'LL NEED
EXCEPT FOR ONE THING.
THE SAUSAGE.
THE SAUSAGE.
GUYS, TODAY YOU WILL BE
MAKING YOUR OWN SAUSAGE‐‐
FROM SCRATCH, BY HAND.
GAME OVER, BABY!
I KNOW HOW TO MAKE SAUSAGE.
WHEN I SAY GO, YOU GUYS
WILL HOP IN YOUR TRUCKS
AND DRIVE 12 MILES
THAT WAY.
YOU GUYS ARE GONNA HEAD
TO THE HOME
OF CREMINELLI FINE MEATS‐‐
DELICIOUS SAUSAGE,
AN INSTITUTION
HERE IN SALT LAKE CITY.
YOU CAN USE THEIR FACILITY,
MEATS, HERBS, AND SPICES
TO MAKE YOUR SAUSAGE.
THEN YOU'RE GONNA
RACE BACK HERE TO COOK.
EACH TEAM CAN PICK FIVE,
AND I MEAN JUST FIVE INGREDIENTS
OFF OF THIS TABLE.
SO THAT MEANS THE LAST TEAM
THAT GETS BACK HERE
GETS TO COOK WITH WHATEVER'S
LEFT ON THE TABLE.
AND, UH, GOOD LUCK
WITH THAT.
YOU HAVE 90 MINUTES TO DO
ALL OF THIS‐‐THE DRIVING,
THE SAUSAGE MAKING,
AND THE COOKING.
AND THEN, GUYS,
A GREAT LOCAL CHEF
WHO REALLY KNOWS HIS SAUSAGE
WILL JUDGE YOUR DISHES,
AND THE WINNER GETS
A REALLY BIG ADVANTAGE.
YOUR TIME STARTS NOW!
LET'S GO! 90 MINUTES.
IF WE'RE SUPPOSED TO MAKE
A REALLY GOOD SAUSAGE,
WE SHOULD PROBABLY JUST, LIKE,
SEE HOW IT'S, LIKE, REALLY MADE.
EVERYBODY'S ALREADY ASSUMING
WE'RE GONNA LOSE
THIS COMPETITION,
THAT THERE'S NO WAY
THAT YOU CAN MAKE VEGAN SAUSAGE,
BUT THERE IS.
WE'RE GONNA TAKE THE GARBANZO
BEANS AND MASH THEM ALL UP
AND ADD LOTS OF BOLD SPICES
TO MIMIC THAT SAUSAGE FLAVOR.
YOU WANT TO JUST NOT DO
THIS CHALLENGE?
THEY'RE GONNA
GIVE US A LOT OF MEAT. YEAH.
WE'LL TAKE THAT MEAT. WE WON'T
USE IT FOR THIS CHALLENGE.
BUT WE'LL USE IT
FOR THE COMPETITION.
THE CHANCES OF US ACTUALLY
WINNING THE COMPETITION
IS ONE IN SEVEN.
AND WE'D RATHER GO
FOR THE SMART MONEY.
WE CAN DO A SERIOUS UP CHARGE
WITH THIS GREAT PRODUCT.
- VEGANS RUNNING INTO A MEAT FACTORY.
- THAT'S AWESOME.
OH, MY GOD. OH.
I KNOW.
THE SMELL IS AWFUL.
IT'S NOT WORTH IT. THIS IS,
LIKE, A REALLY INTENSE SMELL.
YEAH.
- YOU GUYS WANT TO STAY?
- NO.
OKAY, LET'S GO.
OKAY. IT'S NOT WORTH
THE SPICES.
LET'S GO. LET'S GO.
IS CHRIS IN THERE?
GET OUT OF THE WAY.
IT'S LIKE A PORK SHOWER.
I GOTTA GET THIS MEAT
REAL SMALL, REAL TENDER.
IS THERE ANY WAY
YOU CAN TELL ME HOW TO DO THIS?
NO, I JUST WANT YOU
TO STEP BACK.
NICE PORTIONS BETWEEN PORK BELLY
AND PORK BUTT.
SPICE IT UP WITH SOME PAPRIKA,
SOME GARLIC, SOME THYME,
MAKING A REAL SAVORY
SAUSAGE.
MOVE,
MOVE, MOVE.
I'M READY.
THERE WE GO. ALL RIGHT.
SLOW. SLOW. A LITTLE MORE.
COME ON. A LITTLE MORE.
A LITTLE MORE.
THREE SAUSAGES‐‐
LET'S GO, COME ON.
WE'RE JUST GONNA SEASON ON THE TRUCK.
LET'S GO RIGHT NOW.
THOSE GUYS DIDN'T
MAKE ANY SAUSAGE.
SAUSAGE RIGHT HERE.
COME ON, THEY DIDN'T
EVEN MAKE THEIR SAUSAGE.
DUDE, THEY PARKED SIDEWAYS.
YOU'RE NOT SUPPOSED TO DO THAT.
WE GOT BOXED IN BY ROXY,
AND NOW WE'RE STUCK.
REALLY? THEY HIT ROXY.
CLOSE THE BACK DOOR!
IT DOESN'T MATTER! FORGET IT!
HEY, HEY, CLOSE THE BACK DOOR!
LET'S JUST GO!
WE'RE SUPPOSED TO HAVE
A FOOD CHALLENGE,
AND NOW WE HAVE
A CAR ACCIDENT.
SLIMEBALLS. SLIMEBALLS.
- OKAY, STOP.
- OKAY, STOPPING.
ONE, TWO, THREE,
BREAK IT. LET'S GO.
- LET'S GO. HURRY UP.
- CLOSE IT. LET'S GO.
THANK YOU VERY MUCH.
CAN WE TAKE
ALL OF THIS, TOO?
WE'RE FEELING
VERY, VERY CONFIDENT
THAT WE MADE A VERY SMART MOVE
BY ACTUALLY TAKING THE MEAT
TO SUPPLEMENT OUR $100.
SEABIRDS!
SO WE'RE THE FIRST TEAM
BACK TO THE TABLE,
- AND I GET FIRST CHOICE...
- ARE YOU GUYS HAPPY WITH THIS?
- YEAH.
- PICK FIVE INGREDIENTS.
GARBANZO BEANS
FOR THE MEAT OF THE DISH,
THE BREAD TO SERVE IT ON,
SINCE WE DON'T HAVE A CASING
FOR THE SAUSAGE.
AND THE OTHER INGREDIENTS
JUST FOR LOTS OF FLAVOR.
THINK PASTA. WE'LL DO MOZZ.
WE'LL DO FENNEL.
SO THIS ONION.
THERE'S NO MELTABLE CHEESE.
IT'S JUST REGGIANO.
AND THERE'S ABSOLUTELY NO BREAD.
I'M GETTING A LITTLE NERVOUS,
'CAUSE WE'RE NOT ABLE TO MAKE
OUR GRILLED CHEESE.
TAKE THE PEPPERS.
- SPAGHETTI‐ISH.
- WHAT ELSE DO WE GOT?
- TOMATOES.
- SUN‐DRIED OR TOMATO PASTE?
WHAT IS THIS?
PARSLEY.
WE'RE GONNA DO
A VEGAN SAUSAGE.
WE'RE GONNA JUST DO IT
IN CRUMBLE FORM.
AND THEN WE'RE GONNA PUT IT
ON, LIKE, A CROSTINI
WITH ROASTED RED BELL PEPPER.
IT'S GONNA BE REALLY GOOD.
WE'RE GONNA HAVE SOME
KALAMATA OLIVES THAT WE'RE GONNA
CHOP UP REALLY FINELY,
RED BELL PEPPERS.
I'M GONNA DO A FLATBREAD
KIND OF ON THE SIDE
WITH SAUSAGE WRAPPED IN IT.
LIKE A LITTLE SANDWICH.
WE ARE STEAMING UP
OUR CHICKEN BROTH RIGHT NOW
AND PUTTING THE LENTILS IN IT
TO COOK 'EM
FOR OUR SAUSAGE‐
KALE‐LENTIL SOUP.
WE'RE MAKING A NAPOLEON‐‐
ROASTED EGGPLANT, OUR SAUSAGE,
BASIL, WITH A CLASSIC
TOMATO SAUCE
AND A LITTLE BALSAMIC DRIZZLE.
WE DON'T HAVE BREAD.
WE'LL USE THE POTATO
SO YOU CAN EAT IT BY HAND.
WE'RE GONNA DO A RAGOUT
WITH THE, UH, SIRLOIN.
AND WE'RE GONNA
ACTUALLY USE THE BELLY
TO STUFF SOME PIQUILLO PEPPERS.
AND WE'RE GONNA MAKE
A PASTA DISH.
I'M MAKING THE CHORIZO.
AND I'M MAKING
THE QUINOA.
OKAY, CHORIZO LA QUINOA.
YEAH!
YEAH, BABY!
GREAT IDEA, MAN.
THAT WAS A GENIUS IDEA.
TEAMWORK.
- TEN...
- TEN SECONDS.
NINE...
- EIGHT...
- LET'S TRANSFER THIS TO THE PLATE, GUYS.
SEVEN,
- SIX...
- OH, GOD, WE GOTTA GO.
FIVE, FOUR, THREE...
WE'RE DONE.
TWO, ONE...
GO.
- THAT'S IT!
- LET'S GO, GIRLS.
YOU READY?
YEAH.
LOOKS NICE.
THANK YOU.
ALL RIGHT, GUYS,
LET'S GO!
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
WE WANT GRILLED CHEESE!
COME ON,
GET THE DOORS OPEN.
YOU ARE OFFICIALLY CLOSED
AT YOUR CURRENT LOCATION.
WE HAVE TO MOVE
COMPLETELY.
LIKE I DON'T HAVE
ENOUGH TO DEAL WITH.
GUYS, MEET RYAN LOWDER.
HE IS THE CHEF AND OWNER
OF THE COPPER ONION,
WHICH IS THE HOTTEST RESTAURANT
HERE IN SALT LAKE.
HI, RYAN!
HI, RYAN!
HI, GUYS.
TODAY HE IS GONNA BE
YOUR JUDGE.
RYAN WILL TASTE YOUR DISHES,
AND HE'LL PICK ONE WINNER.
AND THAT TEAM WILL GET
AN ADVANTAGE
THAT I PROMISE WILL BE CRUCIAL
IN THIS CITY.
- IS EVERYBODY READY TO DO THIS?
- YES!
ALL RIGHT, JAMES FROM ROXY,
COME ON UP.
GO, JAMES.
THESE GUYS SPECIALIZE
IN GRILLED CHEESE SANDWICHES
FROM BOSTON. CHEF.
HOW ARE YOU?
PLEASURE TO MEET YOU.
WE HAVE A CRISPY POTATO
NAPOLEON.
IT HAS SOME SAUSAGE ON IT,
SOME ROASTED EGGPLANT,
GRILLED ONIONS, A COUPLE
LAYERS OF REGGIANO CHEESE,
TOPPED WITH A LITTLE BIT
OF A MARINARA SAUCE
AND A BALSAMIC DRIZZLE.
ALL RIGHT.
LET'S TRY THIS OUT.
I'M A LITTLE NERVOUS, 'CAUSE
IT'S NOT A GRILLED CHEESE.
BUT I STILL HOPE
HE LIKES IT.
GOOD FLAVOR. IT'D BE NICE
TO HAVE A LITTLE CRUNCH
OR SOMETHING IN THERE,
BUT EVERYTHING COMES TOGETHER‐‐
GOOD BALANCE, GOOD ACID.
ALL RIGHT,
JASON FROM LIME TRUCK,
COME ON UP.
THESE GUYS ARE
REPRESENTING THE O. C.
CHEF, IT'S A PLEASURE.
VERY NICE.
WE DID A SAUSAGE TWO WAYS‐‐
BOTTOM IS A TOP SIRLOIN OF PORK
IN A RAGOUT WITH TOMATOES
AND FENNEL AND FRESH MOZZARELLA.
OKAY.
ON TOP WE ACTUALLY HAVE
A PIQUILLO PEPPER
STUFFED WITH A SAUSAGE
MADE FROM PORK BELLY
THAT IS FLAVORED
WITH A SPANISH FLAVOR.
AND THEN WE ALSO WRAPPED THAT
IN PANCETTA AND FRIED IT.
GREAT.
BOTH ARE A LITTLE BIT ONE‐NOTE.
THERE'S A LOT OF ACID IN BOTH‐‐
PIQUILLO PEPPERS, ESPECIALLY.
I LIKE THAT YOU DID IT
TWO WAYS.
THANKS, SIR.
CHRIS FROM HODGE PODGE,
COME ON UP.
WHAT'S GOING ON, CHEF?
HOW ARE YOU?
IT WAS A SAUSAGE
CHALLENGE,
SO I WANTED TO DEMONSTRATE
WE MADE A SAUSAGE.
WE DIDN'T HAVE ANY BREAD.
I WANTED TO DO
KIND OF THE HODGE PODGE DOG.
SO I QUICK MADE SOME FLATBREAD
ON THE FLAT TOP.
WE DID SOME OLIVE AND RED PEPPER
KIND OF TAPENADE.
IT'S GOOD.
IT'S A LITTLE DRY. OKAY.
MAYBE YOU COULD'VE GONE
A LITTLE MORE PORK BELLY.
BUT THE FLAVORS ARE NICE.
THE MUSTARD COMES THROUGH.
IT'S GREAT.AWESOME.
THANKS, CHEF.
NICE TO MEET YOU.
DYANN FROM DEVILICIOUS,
COME ON UP.
ALL RIGHT,
WE DID A PORK BELLY SAUSAGE.
THAT WE MADE
INTO LITTLE MEAT BALLS
AND ROLLED IT
INTO A TUSCAN‐STYLE SOUP
WITH A LITTLE SUN‐DRIED TOMATO
AND WILD MUSHROOM.
IT'S GOOD. I THINK SOMETHING
MAY BE A LITTLE FATTY.
MAYBE SOME BEANS
IN THERE OR SOMETHING
WOULD HAVE BEEN GOOD.
ALSO, A CASING
WOULD HAVE BEEN NICE.
FRANKIE AND MARIA
FROM CAFé CON LECHE,
COME ON UP, GUYS.
ALL RIGHT, WHAT DO WE GOT?
IT'S SALCHICHA A LA VERDE,
WHICH IS GREEN SAUSAGE.
AND THEN THIS IS
A TRADITION WE DO.
WE SHARE COFFEE
AFTER YOU EAT. SALUD.
SALUD.
I LIKE IT. THE SAUCE
HAS A NICE, LITTLE KICK TO IT.
EVERYTHING ON THE PLATE‐‐
THE LITTLE DOMINOS
AND ALL THE PARSLEY
AND EVERYTHING‐‐
IT WAS A LITTLE MUCH,
BUT FLAVORS WERE GREAT.
RAYA FROM THE SEABIRDS,
COME ON UP.
YAY.
WE DID A FENNEL SAUSAGE
OVER ROASTED RED PEPPER
AND A GARLIC CROSTINI
GARNISHED WITH TOASTED
WALNUT OIL
AND MORE FRESH FENNEL.
ALL RIGHT, GREAT.
UM, THERE'S NO SAUSAGE.
WHAT? WHAT HAPPENED?
WE'RE A VEGAN FOOD TRUCK,
SO BASICALLY WE'RE TRYING
TO SHOW PEOPLE‐‐
KIND OF A HARD CHALLENGE.
WE'RE TRYING TO SHOW PEOPLE
THAT YOU CAN MAKE DELICIOUS FOOD
WITHOUT USING MEAT.
WELL, IT IS GOOD.
I REALLY LIKE IT.
THIS IS OUR VERSION
OF SAUSAGE.
I LIKE IT,
AND IT'S VERY CREATIVE,
YOU KNOW,
THE LITTLE TOAST.
EDDIE FROM KORILLA, COME ON UP
AND BRING ME YOUR DISH.
WHAT DO YOU GOT,
MAN?
OH.
KORILLA DIDN'T EVEN MAKE A DISH.
LIKE, WHAT? REALLY?
COME ON. I DON'T EVEN THINK
THOSE GUYS CAN COOK.
WHAT HAPPENED, MAN?
WE ONLY HAVE $100
TO START OUT WITH.
WE DECIDED TO KEEP
THAT INVENTORY.
SO YOU'RE OPTING OUT
OF THIS CHALLENGE
TO KEEP WHAT YOU MADE
AT THE SAUSAGE FACTORY TO SELL
TO SUPPLEMENT
YOUR $100 SEED MONEY.EXACTLY.
SUPER CLEVER, MAN.
I DEFINITELY DON'T THINK
THAT WE'RE GONNA WIN
NECESSARILY,
BECAUSE WE'RE COMPETING
AGAINST REAL SAUSAGE,
BUT WE'RE PROUD
OF WHAT WE DID.
AND WE MADE SOMETHING
DELICIOUS.
ALL RIGHT, GUYS,
AND WE MADE SOMETHING
DELICIOUS.
ALL RIGHT, GUYS,
RYAN HAS TASTED ALL SEVEN‐‐
I MEAN, SIX OF YOUR DISHES.
RYAN, WHY DON'T YOU TELL US
WHO DID THE CREMINELLI
FAMILY PROUD?
RYAN, WHY DON'T YOU
TELL US
WHO WON THE SAUSAGE
COMPETITION?
WELL, GUYS,
EVERYONE DID AN AMAZING JOB,
ASIDE FROM THE
ASIDE FROM THE INVISIBLE
SAUSAGE.
BUT IT'S GONNA BE...
HODGE PODGE.
WAY TO GO.
WAY TO GO.
GOOD JOB,
GUYS. WHOO.
YOU MADE THE ACTUAL BREAD.
THAT WAS IMPRESSIVE
IN ITSELF.
THE SAUSAGE WAS PERFECT.
IT'S A GREAT FOOD TRUCK DISH
YOU CAN TAKE AWAY
WITH YOUR HANDS AND EAT.
CHEF RYAN, THANK YOU.
YOU RECOGNIZED
OUR SAUSAGE‐MAKING ABILITIES.
ALL RIGHT, HODGE PODGE,
YOUR ADVANTAGE‐‐
IN MY POCKET IS
SOMETHING SOME PEOPLE
CALL A C‐NOTE,
SOME PEOPLE CALL A BENJY.
I CALL IT
DOUBLE YOUR SEED MONEY
HERE IN SALT LAKE.
IT'S A $100 BILL,
WHICH PUTS YOU AT $200...
AWESOME.
TO BE ABLE TO INVEST
IN YOUR TRUCK THIS WEEKEND.
CONGRATULATIONS, MAN.
NICE JOB.
THANKS A LOT, MAN.
THANKS A LOT, CHEF.
DOUBLE YOUR SEED MONEY
IN A CITY THAT YOU ONLY GOT
100 BUCKS IS HUGE FOR US.
WE CAN PICK UP
EXTRA BEEF PATTIES.
CONGRATULATIONS.
THANKS, MAN.
I WAS DISAPPOINTED, BECAUSE
I THOUGHT I HAD THAT ONE.
I PUT THE SPECIAL SAUCE.
I PUT THE DOMINOS ON THERE.
IT REALLY PISSED ME OFF THAT
I DIDN'T GET THAT CHALLENGE.
THE REST OF YOU GUYS HAVE GOT
YOUR WORK CUT OUT FOR YOU
HERE IN THE S.L.C.
ARE YOU GUYS READY TO GET GOING?
YEAH!
GOOD. AND REMEMBER
TO KEEP YOUR PHONES ON,
BECAUSE I WILL BE CALLING YOU
WITH A NEW SPEED BUMP,
AND IT'S GONNA TRIP YOU UP
WHEN YOU LEAST EXPECT IT.
LET'S DO IT!
LET'S GO!
ALL RIGHT,
LET'S GO, LET'S GO.
$100. THAT'S NOT GONNA
BUY ANYTHING.
LET'S JUST
NOT COOK MEAT.
I DO WANT TO DO THAT
CHARITY EVENT FOR THE PETS,
SO I THINK THAT'S
ACTUALLY A SMART IDEA.
WE ONLY HAVE $100.
THERE'S NO WAY WE'RE GONNA
BE ABLE TO BUY MEAT.
DOING A VEGAN AND VEGETARIAN
MENU IS OUR ANSWER.
I'VE HEARD OF MYUNG GA.
THEY'RE SUPPOSED TO BE
THE BEST KOREAN RESTAURANT
OVER HERE, SO...
PERFECT.
SUPPOSEDLY THEY'RE
ALL ABOUT HELPING OUT
THE KOREAN COMMUNITY.
WE ALREADY KNOW
WHAT WE WANT.
WE GOT OUR MENU SET.
LET'S GO.
WE'VE MANAGED TO FIND
A COMMISSARY IN TOWN.
LET'S GET ABOUT TWO
ON THE HOT DOGS‐‐
MONTEREY JACK
AND YELLOW MILD.
WE'RE GONNA GO WITH FOOD
THAT WILL HAVE
AN INCREDIBLY LOW FOOD COST
WITH A VERY, VERY SIMPLE
COMFORT FOOD MENU‐‐
EGGS, BACON, CHEESE.
OKAY, SO WE'VE GOT THE FRITTER,
THE B. L. T., THE CHORIZO.
WE CAN DO A HOT POCKET
IF WE NEED TO.
WE'VE GOT THREE LOAVES OF BREAD,
WHICH IS 30 SANDWICHES.
WE'VE GOT 24 HOT DOGS,
SO THAT'S 54 PEOPLE
THAT WE CAN SERVE ON THAT.
THIS ISN'T AS GOURMET
AS WE LIKE TO BE,
BUT WE'RE GONNA MAKE IT
WORK ON 100 BUCKS.
HEY, WE'RE ON A BUDGET.
I'M NOT SHOPPING.
I'M A CHEF. I DON'T SHOP.
I COOK, MAN.
I'M GONNA HAVE ALL MY FRIENDS
DELIVER IT TO US.
I GOT A LOT OF CONNECTIONS
ALL OVER THE UNITED STATES,
SO MY STRATEGY
IS TO UTILIZE THE CONNECTIONS
ON A NATIONAL LEVEL.
MARTY, WHAT'S GOING ON?
CHEF CHRIS HODGSON.
HOW YOU DOING? I'M IN YOUR NECK
OF THE WOODS FINALLY.
IS THERE ANY WAY WE CAN PUT
THAT ORDER TOGETHER,
LIKE, ON THE FLY
AND GET IT TO US?
THESE RELATIONSHIPS
GIVE ME A HUGE ADVANTAGE
NO MATTER WHERE I GO
IN THE UNITED STATES.
WE GOT SOME FRESH PATTIES.
BEAUTIFUL.
CERTIFIED ANGUS BEEF.
NATURAL CASING.
OH, BEAUTIFUL.
BIG GUYS, TOO.
THIS IS GOOD STUFF,
AND I'VE ONLY SPENT $100.
I'M STILL SITTING WITH $100
IN MY TILL.
WE'RE READY TO SELL.
ALL OUR FOOD'S READY
TO GET PICKED UP...
JEREMIAH WAS COOL ENOUGH
TO HOOK US UP, YOU KNOW?
LIKE, HE GAVE US
A REALLY GOOD PRICE ON IT.
LIKE, HE GOT EVERYTHING
THROUGH HIS DISTRIBUTORS.
ALL RIGHT, GOOD.
PRICE‐WISE, WE'LL BE ABLE TO FIT
UNDER THAT $100 BUDGET.
I FEEL LIKE WE HAVE A PRETTY
GOOD ADVANTAGE
OVER THE OTHER TEAMS.
100 BUCKS BUYS A LOT OF BREAD
AND CHEESE.
CHEESE‐‐CHEESE IN HERE. DRY
GOODS. ALL RIGHT, WE'RE GOOD.
OH, MAN.
COME ON, GUYS, ORGANIZE...
WOW.
WHEN I SPOKE TO THE HISPANIC
CHAMBER OF COMMERCE,
THEY REFERRED ME TO JORGE FIERRO
WHO OWNS A COMPANY
CALLED FRIDA BISTRO.
I'M JORGE. BIENVENIDOS.
HI, HOW ARE YOU?
GABRIEL MARTINEZ.
HOW ARE YOU?
HI, JORGE. I'M MARIA
OF CAFé CON LECHE.
HI, MARIA.
CAFé CON LECHE.
AND THIS IS FRANK.
THIS IS FRANKIE
THE CHEF.
HOW ARE YOU?
HI, CHEF. WELCOME
TO SALT LAKE CITY.
HE WANTED TO SUPPORT
OUR TRUCK
BECAUSE OF THE FACT
THAT WE ARE LATINO.
$5 A PERSON?
OKAY
WOULD THAT BE OKAY?
$5, YEAH?
THAT WILL HELP
A WHOLE LOT, RIGHT?
THIS IS FREAKIN' AWESOME!
WE HAVE DEFINITELY AN ADVANTAGE
OVER THE OTHER TEAMS,
'CAUSE WE ARE BEING BOOKED
FOR A CATERING EVENT.
CAN WE BUY STUFF
FROM YOU, FROM YOUR MARKET?
FRIJOLES. I HAVE‐‐
HOW ABOUT LECHON?
DO YOU HAVE LECHON?
OH!
YES.
THE BEST PART IS WE'RE GETTING
A $300 DEPOSIT,
WHICH IS GOING TOWARDS
OUR SEED MONEY.
AND THEN THE GUACAMOLE'S
OVER HERE.
THESE ARE JUST PLAIN,
RIGHT?
YEP.
THEY'RE MAKING THE TORTILLAS
RIGHT HERE FRESH FOR YOU.
OH, MY GOODNESS!
WOW, THIS IS SO COOL.
LATIN POWER.
YOU GET THE PRODUCE, AND WE'LL
LOOK FOR THE JACKFRUIT.
OKAY.
ASIAN MARKETS
HAVE REALLY CHEAP PRICES.
WE'RE REALLY HOPING
TO USE OUR MONEY WISELY‐‐
JUST GET WHAT WE NEED
FOR RIGHT NOW
AND THEN SHOP
FOR THE OTHER STUFF LATER.
LET'S JUST GET SPINACH.
WAIT, I'VE GOT CILANTRO,
PEPPERS, AND LEMONGRASS.
CABBAGE.
THEY DON'T HAVE SPINACH.
THEY HAVE KALE, THOUGH.
KALE? YEAH,
LET'S DO KALE.
OR WE COULD DO BOK CHOY.
OH, LOOK, HERE'S A CASE.
OH, IS IT IN WATER?
OH, OKAY,
LET'S GET THIS.
PERFECT. LET'S GET THIS.
WE HAVE TO PUT
SOME TOFU BACK.
WE HAVE $3 LEFT
FOR OUR SEED MONEY,
SO WE'RE FEELING GREAT
THAT WE GOT A LOT OF STUFF.
WE'RE REALLY HOPING
THAT IT'S ENOUGH.
I'M GONNA CALL CHRISTINA, MY
CONTACT AT THE PET ADOPTION,
AND JUST SEE
IF WE CAN PARK THERE.
HI, CHRISTINA, THIS IS RAYA
FROM SEABIRDS TRUCK.
HI, CHRISTINA, THIS IS RAYA
FROM SEABIRDS TRUCK.
OH. REALLY?
WHAT?!
HERE IN SALT LAKE CITY,
EACH OF THE TEAMS HAVE FIGURED
OUT HOW TO GET STARTED,
EVEN WITH ONLY $100
IN SEED MONEY.
WE'RE GONNA ROCK IT TODAY,
SO THANKS.
AND IT'S A GOOD THING
WE'RE GONNA ROCK IT TODAY,
SO THANKS.
AND IT'S A GOOD THING
BECAUSE THIS TOWN IS HUNGRY
FOR FOOD TRUCKS.
THEY'RE WAITING
FOR US!
EACH TEAM HAS A PRIME SPOT.
HODGE PODGE IS AT A FESTIVAL
CALLED EARTH JAM.
THIS IS GONNA BE FUN.
I'M SO EXCITED.
DEVILICIOUS IS HEADED
TO A POPULAR FURNITURE STORE.
IS THAT IT RIGHT THERE?
THERE YOU GO.
HERE WE GO.
ROXY'S GRILLED CHEESE
IS PIGGYBACKING
WITH A LOCAL FOOD TRUCK
IN A RETAIL PARKING LOT.
WE GOTTA GET OPEN
AS FAST AS POSSIBLE.
KORILLA'S ON THEIR WAY
TO THE GATEWAY MALL.
THERE'S 4,000 PEOPLE
SHOWING UP OVER THERE?
YEAH, I BELIEVE SO.
AND THEN
THERE ARE THE SEABIRDS,
WHO ARE ABOUT TO CLEAN UP
AT A HUGE PET ADOPTION EVENT...
OR NOT.
WHAT HAPPENED?
THE LIME TRUCK
SIGNED A CONTRACT SAYING
THAT THEY CAN BE THE ONLY TRUCK
AT THE PET ADOPTION EVENT. WHAT?
THEY'RE GONNA DO
A VEGETARIAN MENU.
WHAT? THEY'RE NOT
A VEGETARIAN TRUCK.
WE PARTNERED UP
WITH THE LIME TRUCK IN VEGAS,
BUT THEN THEY GO BEHIND OUR
BACKS AND TAKE THE PET ADOPTION.
I JUST KIND OF LOST A LITTLE BIT
OF RESPECT FOR THE LIME TRUCK.
WE NEED TO COME UP
WITH ANOTHER PLAN,
AND I REMEMBER YOU MENTIONED
THAT COFFEE SHOP, COFFEE GARDEN.
HOPEFULLY, THEY'LL BE
WANTING US TO PARK OVER THERE
AND BRING A LOT OF BUSINESS
TO THEIR COFFEE SHOP.
THE WHOLE COMMUNITY AROUND THERE
IS A LOT OF VEGANS,
A LOT OF YOUNG PEOPLE.
WE THINK THAT'S GONNA BE
A GREAT BACKUP PLAN.
MY NAME IS STEPHANIE,
AND I HAVE THE SEABIRDS TRUCK.
WE'VE HEARD GREAT THINGS
ABOUT YOUR COFFEE SHOP.
IS THERE ANYWAY YOU THINK WE
COULD PULL UP THERE TODAY?
YES!
HI, EVERYONE,
WE'RE THE LIME TRUCK.
WE'RE A GOURMET FOOD TRUCK
FROM ORANGE COUNTY.
WE'RE RIGHT HERE
ON THE CORNER.
WE KNOW SEABIRDS FROM BACK HOME
IN ORANGE COUNTY,
BUT HAVING TWO VEGAN TRUCKS
COMPETE AGAINST EACH OTHER
FOR EACH CUSTOMER,
IT'S NOT WORTH IT.
TACO RIGHT HERE, BUDDY.
JUST BECAUSE YOU GUYS
ARE THREE GIRLS
DOESN'T MEAN YOU CAN
SMILE YOUR WAY INTO ANYTHING.
THIS IS A COMPETITION,
AND I COULD CARE LESS.
POLENTA FRIES...
AND A POWERBERRY LIMEADE.
I'M LOOKING FOR A PITA.
HOW LONG?
2 RISOTTOS? 30 SECONDS.
I'M FILLING OUT THREE TACOS
BEFORE YOUR PITA.
WE GOT TWO RISOTTOS, A TOFU,
AND TWO CORNS WALKING IN.
OKEYDOKEY.
1,150 BUCKS, GUYS.
YEAH!
ARE YOU KIDDING ME?
WE WERE ABLE TO STRETCH $100
TO OVER $1,100.
WE'RE GOING SHOPPING AGAIN.
YOU GUYS READY TO EAT?
I GO OUTSIDE TO WRITE THE MENU,
AND THERE ARE ALREADY PEOPLE
FLOCKING AROUND THE TRUCK,
SO I DECIDED, AS KIND OF
A MARKETING STRATEGY,
THAT I WOULD GIVE THEM $1 OFF.
HERE'S BACON TO GET STARTED.
WHAT CAN I GET FOR YOU?
TWO CHORIZO
GRILLED CHEESES.
ALL RIGHT,
YOU GET $1 OFF.
WHO KNEW? A FURNITURE STORE?
WHO WOULD HAVE EVER THOUGHT
THAT WAS A PLACE
TO FIND A FLOOD OF PEOPLE?
ONE SANDWICH AND THE FRITTER,
CORRECT? $12, PLEASE.
EGGS, BACON, TOMATO,
ONIONS, LETTUCE.
IT'S MORE THAN DEVILICIOUS.
STICKY RICE,
RIB EYE TACOS.
OUR COVER TIME
IS LESS THAN 30 SECONDS.
WE'RE LIKE A MACHINE.
WE LIKE TO CALL IT
THE KORILLA MACHINE.
- EVERYTHING ON THE BEEF TACOS?
- YEAH.
WE FILL OUR ORDERS FAST.
A LONG LINE MEANS A LOT
OF ORDERS AND A LOT OF MONEY.
ONE OF EACH.
THIS IS YOURS.
THANK YOU.
AND HERE YOU GO, MISS.
THANKS A LOT. ENJOY, ALL RIGHT?
AT THIS POINT,
WE FEEL CONFIDENT
THAT, EVEN IF WE RAISE
OUR PRICES JUST A LITTLE BIT,
WE'LL STILL HAVE
THE SAME DEMAND.
SO WE HAD ABOUT $200 IN DEBT.
NOW WE'RE DEFINITELY
IN THE PROFIT ZONE.
THE SOUP'S GONNA
TAKE A MINUTE, YOU KNOW?
YOU CAN'T JUST BUY SOUP.
RIGHT OFF THE BAT,
WE HAVE A HUGE LINE.
WE GOTTA GET THIS WINDOW OPEN
AS SOON AS POSSIBLE
BEFORE THESE PEOPLE
TAKE OFF.
THERE'S PEOPLE WAITING
FOR SANDWICHES,
BUT, I MEAN, WE CAN
ONLY DO WHAT WE CAN DO.
YOU CAN'T PRE‐MAKE A GRILLED
CHEESE. THEY'RE MADE TO ORDER.
WE WANT GRILLED
CHEESE! WE WANT GRILLED CHEESE!
SO WE'LL BE UP AND RUNNING
IN ABOUT 20 MINUTES.
COME ON.
GET THE DOORS OPEN.
EVERYBODY, MAY I HAVE
YOUR ATTENTION?
WE ARE OFFICIALLY
GOING TO OPEN
RIGHT... NOW!
WE PULLED UP
TO THE COFFEE GARDEN THINKING
THAT PEOPLE WOULD START TO COME
AROUND A LITTLE BIT LATER,
AND THERE'S ALREADY A HUGE LINE
ON THE SIDEWALK WAITING FOR US.
THE SUPPORT HAS BEEN AMAZING
IN SALT LAKE CITY.
RAY, WE HAVE A HUGE LINE.
WE DON'T HAVE THAT MUCH FOOD.
WHAT DO YOU
THINK'S GONNA HAPPEN?
I THINK
WE'RE GONNA SELL OUT,
AND THEN WE'RE GONNA
HAVE TO RESTOCK.
AS SOON AS HE COMES THROUGH,
WE'LL HAVE THE AVOCADOS,
SO WE CAN OPEN UP
THE AVOCADO TACOS
AND THE PULLED JACKFRUIT
SANDWICHES.
ORDER UP FOR JEREMY‐‐
TWO BURRITOS.
THREE TACOS
AND A BURRITO.
MATT, TWO MORE BURRITOS.
AVOCADO TACOS
ARE COMING UP! WHOO!
FOUR AVOCADO TACOS
FOR CRYSTAL.
HEY, SO, UM, WE'RE SLAMMED,
AND WE CAN ORDER
ANYTIME YOU CAN DELIVER IT.
SALES HAVE BEEN PHENOMENAL,
IN JUST LIKE THE HOUR
WE'VE BEEN OPEN.
SO CALI'S NATURAL FOODS STORE
COMES OUT
AND DELIVERS OUR SECOND BATCH
OF PRODUCE.
WE'RE JUST SO GRATEFUL AND HAPPY
TO GET THAT DELIVERY.
OH, MY GOD!
THANK YOU SO MUCH!
OH, MY GOSH!
WE WERE DOWN
TO TWO BURRITOS.
SALT LAKE CITY,
WE LOVE YOU!
I GOT THE PORK
ALREADY SEASONED.
MY BEANS ARE ALREADY DONE.
THE BEST THING ABOUT THIS DEAL
WITH JORGE
IS HE HAS A LOT OF PEOPLE
THAT HE KNOWS IN THE COMMUNITY.
I DIDN'T EXPECT
FOR SO MANY PEOPLE TO SHOW UP.
THANK YOU FOR COMING
TO CUSTOMER APPRECIATION!
NOW YOU GUYS READY
TO ROCK 'N' ROLL?
YAY! LET'S GO! LET'S GO!
LET'S GO! LET'S GO.
GOT PORK,
I GOT RICE.
OKAY, SO YOU WANT
THE... OKAY.
YEAH.
CAN YOU SAY CAFé CON LECHE?
CAFé CON LECHE.
ONE SANDWICH
AND ONE WRAP.
I'M WAITING ON THE PLANTAINS,
AND I GOT THE WRAP DONE.
$15. ALL RIGHT.
I THINK YOU'RE DOING
A GREAT JOB. I LOVE YOU.
I LOVE YOU, TOO! MWAH! MWAH!
THIS IS MY FIRST TIME I'VE EVER
EATEN AT A CUBAN FOOD TRUCK,
AND IT'S DELICIOUS.
CAFé CON LECHE!
HELLO, SALT LAKE CITY!
GRILLED CHEESE!
GRILLED CHEESE! GRILLED CHEESE!
WE FINALLY OPEN UP,
AND THERE'S ABOUT 100 PEOPLE
IN LINE, AND THAT'S REALLY BAD
FOR MARC, BECAUSE WHEN HE'S GOT
SEVEN OR EIGHT SANDWICHES
ON THAT TICKET,
THAT TAKES UP THE WHOLE GRILL.
I COOK 'EM, YOU SUPPOSED
TO SEND THEM OUT, RIGHT?
TWO FRIES.
YOU GOT A FRY
COMING UP SOON?
SUCKS.
WE JUST HAD AN ORDER
WITH, LIKE, 12 THINGS ON IT,
AND OBVIOUSLY,
LIKE, OUR 24‐INCH GRILL
IS NOT EQUIPPED
FOR 12 SANDWICHES.
WE JUST GOT TO SLOW IT DOWN
A LITTLE BIT, YOU KNOW?
HI, THIS IS JAMES.
NO, YOU WON'T HAVE TO CALL
THE POLICE. WE'LL BE FINE.
WE'LL GET OUT OF HERE.
DON'T WORRY ABOUT IT.
THE PROPERTY MANAGER
JUST CALLED US,
AND HE SAID
WE NEED TO LEAVE IMMEDIATELY.
YOU EVER TRY TELLING
AN ANGRY MOB THEY CAN'T EAT?
IT'S NOT VERY FUN.
I DON'T KNOW ANYTHING
ABOUT IT,
BUT IT'S‐‐RIGHT NOW, WE'RE
KIND OF GOING INTO THIS BLIND,
SO WE MIGHT AS WELL
JUST TAKE THEIR WORD FOR IT.
- IT'S GONNA BE ON THE RIGHT‐HAND SIDE.
- THIS IS IT.
WE DID A LITTLE BIT OF RESEARCH,
AND WE FOUND A BAR
THAT DOES NOT SERVE FOOD.
WE THINK THAT CONVINCING PEOPLE
TO COME DOWN AND EAT
OFF OUR TRUCK IS GONNA BE
A GOOD STRATEGY FOR TONIGHT.
YOU FOLKS HUNGRY?
YOU WANT SOME GRUB?
NO, NOT SO MUCH?
HEY, HOW YOU DOING?
YOU HUNGRY?
WANT SOME FOOD?
IT'S DELICIOUS!
WOW.
OBVIOUSLY SLOWING DOWN. THE FOOT
TRAFFIC'S COMING TO A HALT.
IT MAY BE SMART
THAT WE JUST CLOSE OUR DOORS,
GET A GOOD NIGHT'S SLEEP,
TOTALLY REGROUP,
AND HAVE ANOTHER $1,500 LUNCH
TOMORROW.
- I WILL HAVE THE NORTH END MELT.
- YOU GOT IT.
WE'VE MADE IT TO LIBERTY PARK,
FOUND A NICE SPOT IN THE CORNER.
PEOPLE SEEM TO BE
FOLLOWING US AROUND.
A ROOKIE AND A SAUSAGE.
I'M A LITTLE NERVOUS, BECAUSE
THIS LINE'S THE BIGGEST LINE
I'VE EVER SEEN
IN FRONT OF OUR TRUCK.
WE NEED THAT FRY
RIGHT NOW?
- YES.
- TWO MUENSTERS, PLEASE.
HERE YOU GO, BROTHER.
THANKS, MAN.
THE LINE KEEPS GROWING,
AND WE CAN'T PUMP THESE
SANDWICHES OUT FAST ENOUGH.
THE SUPPLY IS NOT MATCHING
THE DEMAND RIGHT NOW.
KEEP ON DROPPING THEM, MIKE.
I AM.
I OWE YOU SOME MONEY BACK,
TOO, 'CAUSE WE RAN OUT OF FRIES.
GREEN, NO BACON?
YEAH.
OH, MAN, I FIRED IT
WITH BACON.
WE WON'T MAKE THAT MONEY.
THE RECEIPTS ON THE COUNTER.
WE'RE ALL TIRED AND BEAT UP,
AND WE'RE RUNNING OUT OF FOOD.
LAST ONE FROM BOSTON.
WE REALLY JUST NEED
TO REGROUP.
SHUT HER DOWN!
IT IS OVER!
COMING U
COMING UP...
IT'S TYLER.
OH, MY GOD.
Close up your window,
shut off sales,
AND MOVE
TO A NEW LOCATION.
ARE YOU SERIOUS?
YEAH.
WE HAVE TO MOVE?
THERE ARE JUST NINE HOURS LEFT
IN SALT LAKE CITY,
AND HERE IS WHERE WE STAND.
STEAK TACO!
SOME TEAMS ARE READY
FOR ANOTHER HUGE DAY...
I'M SO EXCITED!
HODGE PODG
I'M SO EXCITED!
HODGE PODGE BACK
AT THEIR HIPPIE FESTIVAL...
I THINK WE'RE GONNA KILL
THE OTHER TEAMS TODAY.
CAFé CON LECHE
AND THE LIME TRUCK
BOTH DOWNTOWN
AND READY TO KILL IT AGAIN.
TOTAL IS GOING TO BE $20.
BUT SOME TRUCKS
ARE FEELING THE HEAT.
THE SEABIRDS ARE HEADED
BACK TO THEIR SPOT
AT THE COFFEE GARDEN.
LOOK AT ALL THESE PEOPLE
WAITING FOR US.
BUT WHAT THEY DON'T KNOW
IS KORILLA
HAS ALREADY BEATEN THEM THERE.
KORILLA IS THERE.
KORILLA TRUCK
STOLE OUR SPOT.
ARE YOU KIDDING ME?
ACROSS TOWN,
ROXY'S GRILLED CHEESE
IS SET UP
AT THEIR FRIEND'S COFFEE SHOP.
THE PROBLEM IS
THEY STILL CAN'T KEEP UP
WITH DEMAND.
NO, THERE'S TWO MUSHROOMS
I FIRED.
THERE'S NOT.
AND THEN THERE'S DEVILICIOUS.
THEY'VE GOT A PRIME SPOT
BY THE GATEWAY MALL,
AND THEY'RE STILL OFFERING
A $1 OFF EVERY ORDER.
WE'RE OPEN BECAUSE WE KNEW IT
WOULD BE A SLOW DAY TODAY,
THAT
THAT WOULD WORK IN OUR FAVOR.
UNFORTUNATELY, THOSE DOLLARS
ARE ADDING UP,
AND THEY DON'T SEEM
TO REALIZE IT.
PERFECT.
BUT JUST WHEN YOU THINK
THE SALT LAKE CITY
WINNERS AND LOSER
ARE PRETTY MUCH SET IN STONE,
HANG ON‐‐
EVERYTHING IS ABOUT TO CHANGE.
LAST WEEK, I GAVE THE TEAMS
THEIR VERY FIRST SPEED BUMP‐‐
A TWIST THAT COMES
WHEN THEY LEAST EXPECT IT
THAT MAKES EVERYTHING
A LOT HARDER.
WELL, IT'S TIME
FOR SPEED BUMP NUMBER TWO,
AND THIS ONE IS GONNA BE
MORE LIKE A JOLT.
HEY, IT'S TYLER.
IT'S TYLER.
OH, MY GOD.
HOW'S EVERYTHING GOING
IN SALT LAKE SO FAR?
SALT LAKE'S WONDERFUL,
MY MAN!
So I told you guys
TO EXPECT ANOTHER SPEED BUMP,
AND THE QUESTION IS,
are you ready for it?
TELL HIM
TO CALL BACK LATER.
Okay, you guys know better
than anyone,
RUNNING A FOOD TRUCK MEANS
YOU'RE CONSTANTLY ON THE MOVE.
If you wanted to be
in one place,
you should have just opened
a regular restaurant.
GUYS, IT'S TIME TO MOVE
right now.
OH, GOD, GUYS,
WE GOTTA MOVE.
ARE YOU SERIOUS?
WE HAVE TO MOVE?
YEAH. YEAH.
NOT THIS EARLY.
I don't care
what you're doing.
AS SOON
AS YOU HANG UP THE PHONE,
I NEED YOU TO STOP COLD.
YO, GUYS, WE GOTTA MOVE
RIGHT NOW.
RIGHT NOW?
RIGHT NOW.
CLOSE UP YOUR WINDOW,
SHUT OFF SALES,
AND MOVE TO A NEW LOCATION,
and I mean new.
IS A BLOCK
A BRAND‐NEW LOCATION?
No, a block doesn't cut it.
You have to move
at least a mile.
WE HAVE TO MOVE COMPLETELY.
OH, AND HEY, HODGE PODGE? YEAH?
Since you won
the sausage Truck Stop,
GUESS WHAT?
YOU DON'T HAVE TO MOVE.
OH, YEAH, BABY!
CONGRATULATIONS.
YEAH! HA HA!
SO, EVERYONE, GET ROLLING,
AND GOOD LUCK.
YOU ARE OFFICIALLY CLOSED
AT YOUR CURRENT LOCATION.
WE HAVE TO MOVE NOW. OKAY.
THIS IS CRAZY. LIKE I DON'T
HAVE ENOUGH TO DEAL WITH.
YOU GUYS WANT TO HELP US
WIN THIS GAME?
YEAH, WHERE YOU GOING?
WE DON'T KNOW. WE NEED HELP.
WE'RE NOT FROM HERE.
HOW FAR AWAY IS IT?
IT'S 21st SOUTH
AND 400 WEST.
WE ARE JUST FOLLOWING SOME DUDE
IN A BLACK TRUCK
THAT WE DON'T EVEN KNOW.
THIS ISN'T A SPEED BUMP.
THIS IS A SPEED HICCUP.
WERE YOU GUYS AT THE PET
ADOPTION YESTERDAY? YEAH.
WELL‐‐
MAYBE WE SHOULD
GO BACK THERE.
GO BACK THERE. IT'S‐‐
TODAY'S THE FINAL DAY.
HEY, DAN, YOU WANT TO GO
BACK TO PET ADOPTION?
- THAT'S A GREAT IDEA.
- DON'T GO AWAY.
I'M GONNA BE WITH YOU IN
ONE SECOND. AND YOUR NAME?
EVERY SINGLE TRUCK
IS MOVING RIGHT NOW.
THEY'RE NOT SELLING FOOD.
WE GOT THIS CITY.
WHILE THEY'RE SEARCHING
FOR NEW LOCATIONS,
FRUSTRATED WITH EACH OTHER,
WE'RE JUST IN HIGH SPIRITS
RIGHT HERE, COOKING GREAT FOOD
FOR A LOT OF GREAT PEOPLE.
HOW ARE YOU?
YO, WHERE ARE WE GOING? SO WE
CAN TELL THESE PEOPLE SOMETHING.
DO YOU HAVE A SECOND PLAN?
WHAT TYLER DOESN'T REALIZE IS WE
GET SHUT DOWN ALL THE TIME.
AS NEW YORKERS,
WE THRIVE ON CHAOS.
WHERE DO YOU GUYS THINK
WE SHOULD MOVE TO?
LIBERTY PARK?
WHERE'S THAT?
HIGHLAND AND 21st‐‐IS THAT,
LIKE, RIGHT AROUND HERE?
JUST DOWN HERE. OKAY.
WE'RE TAKING SUGGESTIONS
FROM EVERYBODY.
- SHOULD WE GO TO THE FERRARI DEALERSHIP?
- YEAH!
YEAH? WE'RE GOING
TO THE FERRARI DEALERSHIP.
OH, YEAH, LOOK AT THAT.
THEY'RE FOLLOWING US EVERYWHERE,
BABY.
THIS IS GREAT‐‐PEOPLE ARE
LITERALLY RUNNING TO OUR TRUCK.
LOOKS LIKE
SOME KIND OF ZOMBIE MOVIE.
YEAH! OH, HELL, YEAH!
GRILLED CHEESE!
MIKE. MIKE'S FRIES
ARE READY.
PEOPLE ARE ORDERING
A TON OF FOOD,
BUT WE CANNOT MAKE
THESE SANDWICHES FAST ENOUGH,
AND IT'S REALLY AFFECTING
OUR SALES.
- RON, I GOT YOUR ROOKIE READY FOR YOU.
- YEAH.
ALL RIGHT, PERFECT.
WE JUST STOPPED IN FRONT
OF THE FIRST SPOT THAT WE FOUND
THAT LOOKED LIKE A GOOD SPOT,
BECAUSE PEOPLE
WERE FOLLOWING US.
OH, YEAH,
TWO CUBAN SANDWICHES, PLEASE.
AMAZING.
LOOK, THERE IT IS.
THIS IS GREAT.
PEOPLE ARE SAYING HOW THEY'RE
LOOKING FOR US, FOLLOWING US.
IT'S CRAZY.
OKAY, YOU GUYS READY?
ALL RIGHT, GUYS,
LET'S START SELLING.
WHOO!
LET'S SEE
WHAT WE CAN DO HERE.
I'M HAPPY TO ANNOUNCE
THAT SEABIRDS IS OFFICIALLY OPEN
FOR BUSINESS.
COME ON DOWN!
WHOO! LET'S DO THIS.
THERE'S REALLY NOBODY HERE.
THIS WAS A HORRIBLE DECISION
OF A PLACE TO GO.
AAH! SO FRUSTRATING!
OUR HUGE CROWD DIDN'T REALLY
FOLLOW US HERE TO PIONEER PARK,
AND WE'VE BARELY DONE ANY SALES.
HOPEFULLY THE PEOPLE AT THE PARK
WILL COME OUT
AND BUY LOTS OF FOOD.
OH, MY GOD, OUR LINE WENT
FROM 20 PEOPLE TO 4 PEOPLE.
YO, PAUL, WE'RE OUT OF BEEF.
SO, STEVE, WE'RE OUT OF KIMCHI.
STILL GOT THAT MEAT
FROM THE TRUCK STOP.
WE'VE RUN OUT
OF PRACTICALLY EVERYTHING,
SO AT THIS POINT,
WE DECIDE TO BREAK OUT
THE CREMINELLI PORK BELLY.
LIMITED EDITION.
IT PRETTY MUCH
IS SLABS OF PORK BELLY
SEASONED WITH SALT AND PEPPER
AND SESAME OIL.
THIS IS THE SPECIAL CUT THAT WE
GOT DIRECTLY FROM CREMINELLI.
YEAH, I WANT
TO GET ONE. I'LL WAIT.
ONE RIGHT HERE.
I DO. I DO. ALL RIGHT.
WHOO‐HOO!
IT TASTES LIKE BACON,
BUT A LITTLE BIT CREAMIER.
IT'S DELICIOUS.
WE MADE MORE THAN $100
WITH THAT TRUCK STOP MEAT.
THE PRIZE FOR THE TRUCK STOP
WAS $100.
$7, LAURIE.
$7, PLEASE.
WHEN WE'RE WRAPPING DOWN,
AND THERE'S NOTHING GOING ON
IN THE CITY,
IT LEAVES US NOTHING
TO WORRY ABOUT.
IT'S PRETTY
FRICKIN' AMAZING.
I'M FEELING SUPER CONFIDENT.
WE CAME OUT HERE JUST READY
TO TAKE THIS TOWN OVER
ONE PERSON AT A TIME,
AND WE FEEL LIKE WE HAVE MORE
THAN SUCCEEDED IN DOING THAT.
GOOD NIGHT, SALT LAKE CITY.
$60, $80, $300.
$500, $1,000, $1,500.
SOLD OUT OF EVERYTHING! WHOO!
CLOSE THIS PUPPY UP!
LET'S GET OUT OF
HERE, BOYS.
I DON'T EVEN KNOW
HOW MUCH THIS IS.
IT'S SCARY, 'CAUSE WE WORKED
REALLY, REALLY HARD,
AND WE THOUGHT WE DID GREAT,
BUT YOU NEVER KNOW WHAT OTHER
TRUCKS ARE GONNA COME UP WITH.
BUT YOU NEVER KNOW WHAT OTHER
TRUCKS ARE GONNA COME UP WITH.
OH, MY GOSH.
I REALLY DON'T KNOW
WHO'S GONNA GO HOME,
BUT I'M PREPARING
FOR THE WORST.
GUYS, IT'S TIME
FOR OUR SECOND
GUYS, IT'S TIME
FOR OUR SECOND
"GREAT FOOD TRUCK RACE"
ELIMINATION.
UH‐OH.
EVERYBODY LOOKS CONFIDENT.
I THINK EVERYBODY DID
REALLY WELL.
ALL ALONG, I SAID THIS RACE
WAS GONNA BE ABOUT MORE.
I MEANT MORE PRIZE MONEY
AND COMPETITION,
BUT APPARENTLY,
YOU GUYS MEANT MORE SALES.
ALTOGETHER, THE SEVEN TRUCKS
MADE OVER $25,000.
JEEZ.
I'M PRETTY GOOD AT MATH,
AND THIS IS A SHOCKING
AMOUNT OF MONEY.
IT ALL COMES DOWN
TO THIS LEDGER‐‐
WHO MADE THE MOST,
WHO MADE THE LEAST,
AND WHO
IS OUT OF THE RACE.
IN FIRST PLACE,
WITH A TRULY ASTOUNDING
TOTAL
OF $5,665...
KORILLA.
CONGRATULATIONS.
YOU GOTTA GIVE IT UP TO THEM.
THAT WAS A FANTASTIC WEEKEND.
WE'RE HAPPY.
WE'RE EXCITED. BUT AT THE SAME
TIME, I MEAN, WE HUSTLED HARD.
CONGRATULATIONS, GUYS,
YOU'RE SAFE.
TAKE A STEP BACK.
HODGE PODGE, YOU GUYS GOT
AN EXTRA $100 IN SEED MONEY,
AND YOU DIDN'T HAVE TO
PARTICIPATE IN THE SPEED BUMP,
AND YOU'RE NOT
IN FIRST PLACE. WHY?
I HAD HIPPIE FEST, MAN.
I HAD TO LOWER MY PRICES.
DID YOU? MAYBE IN
THE WRONG LOCATION THEN, HUH?
IN SECOND PLACE, SAFE,
WITH $3,709,
CAFé CON LECHE.
CONGRATULATIONS.
NICE REBOUND, GUYS.
IN THIRD PLACE,
WITH $3,646,
HODGE PODGE.
WHOO‐HOO!
IN FOURTH PLACE
WITH $3,281,
LIME TRUCK.
A LITTLE BIT OF FALL OFF
FROM THE PURPLE PEOPLE EATERS,
HUH?
IN FIFTH PLACE
AND SAFE
WITH $3,036,
SEABIRDS.
WE'RE DOWN TO TWO TEAMS‐‐
ROXY'S AND DEVILICIOUS.
HERE IS WHERE THINGS
GET A LITTLE TENSE.
IN A WEEKEND WHERE ALL
THE TRUCKS MADE OVER $25,000,
$159 IS GONNA BE
THE DIFFERENCE
BETWEEN ONE TEAM
STAYING IN THE RACE
AND ONE TEAM GOING HOME.
ALL RIGHT, GUYS,
IN SIXTH PLACE AND SAFE
FOR NOW...
THERE IS NO WAY THAT AFTER
EVERYTHING THAT WE'VE DONE
AND ALL THE SPEED BUMPS
THAT WE HAVE HURDLED
THAT WE CAN GO HOME RIGHT NOW.
COME ON, TYLER, JUST TELL US
WHAT THE DEAL IS.
WE'RE WICKED TENSE RIGHT NOW.
ARE WE GOING HOME OR ARE WE
GOING TO THE NEXT CITY?
ROXY'S GRILLED CHEESE...
WITH A TOTAL OF $3,006.
THE BOSS AND TOUGH GUYS
HANG ON FOR ANOTHER WEEKEND.
CONGRATS.
DEVILICIOUS,
YOU MADE $2,847.
NOT A BAD SHOW.
LOSING BY $160
WAS...
WAS A LITTLE ROUGH.
PRICE POINT
AND THE MARKETING END
IS MY JOB,
AND WE'RE THE ONES GOING HOME.
GIVE DEVILICIOUS
THE HAND THEY DESERVE,
AND LET'S SAY GOOD‐BYE.
GOOD‐BYE, GUYS.
THANK YOU.
SEE YOU, GUYS.
IT'S NOT‐‐IT'S NOT
YOUR FAULT.
IT'S NOT, KRISTINA.
GET THAT OUT OF YOUR HEAD
RIGHT NOW.
WE'RE ALL RESPONSIBLE
FOR GOING HOME.
WE ALL MADE
THESE DECISIONS.
AND NOW FOR THE REST OF YOU,
IT'S ONTO THE NEXT CITY,
WHERE I PROMISE YOU,
THE CHALLENGES
ARE GONNA JUST KEEP COMING.
AND THAT NEXT STOP
IS 535 MILES DUE EAST‐‐
DENVER, COLORADO!
THIS AIN'T A JOKE.
THIS GAME IS ON.
WE ARE JUST GOING TO BE
EVEN MORE POWERFUL
AND MORE EXTRAORDINARY
IN DENVER.
I WILL SEE YOU
IN THE MILE HIGH CITY.
LET'S GET IN YOUR TRUCKS,
AND LET'S GET ROLLIN'!
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
WELCOME TO COLORADO!
YEAH!
TODAY, EACH TEAM
WILL CREATE AN ORIGINAL DISH
USING MUSHROOM THAT YOU DIG
OUT OF THE EARTH.
WHERE DO YOU FIND
MUSHROOMS?
WHERE DO YOU FIND
MUSHROOMS?
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
YOU'VE GOTTA WORK HARDER.
YOU'RE NOT GONNA CRY,
ARE YOU?
"THE GREAT FOOD TRUCK RACE"...
EIGHT OF AMERICA'S
BEST GOURMET FOOD TRUCKS
MET IN MALIBU, CALIFORNIA...
FOR THE SECOND COAST‐TO‐COAST
CULINARY ROAD TRIP.
FOR THE SECOND COAST‐TO‐COAST
CULINARY ROAD TRIP.
WELCOME
TO THE GREAT FOOD TRUCK RACE!
- THE TEAMS SHIPPED OFF TO LAS VEGAS...
- VEGAS!
WHERE THEY COOKED HARD...
COME ON, MARIA,
LET'S GO!
THEY SOLD HARD...
COME AND GET
YOUR GRUB ON!
AND ONE BITTER EAST COAST‐
WEST COAST RIVALRY WAS BORN.
HE'S BLOCKING
US OUT, MAN.
THAT'S OBVIOUSLY
WHAT HE'S DOING.
IN THE END, THE LIME TRUCK
AND THEIR FRESH
ORGANIC CUISINE...
ALL THE WAY
FROM CALIFORNIA, BABY.
SMASHED THE COMPETITION...
THREE GUYS IN PURPLE PANTS
KILLED IT.
AND SKY'S GOURMET TACOS
LEFT SIN CITY BUSTED.
NOW THE RACE COMES HERE
TO SALT LAKE CITY, UTAH.
SEVEN TRUCKS REMAIN,
BUT NOT FOR LONG.
WHO WILL GO HOME NEXT?
I'M TYLER FLORENCE,
AND THIS IS
"THE GREAT FOOD TRUCK RACE."
LET'S GET ROLLING.
FOOD TRUCK ROAD TRIP!
WHAT DO WE KNOW
ABOUT SALT LAKE?
WE KNOW IT'S COLD.
WE SHOULD
TOTALLY DO SOUP.
I THINK SOUP
WOULD BE A HUGE SELLER.
HAVING SEABIRDS
IN THIS COMPETITION IS SO GREAT,
BECAUSE SO MANY PEOPLE THINK
THAT VEGAN FOOD IS BIRD FOOD.
AND I'M JUST SO HAPPY
THAT I CAN JUST LET PEOPLE KNOW
THAT IT'S NOT BIRD FOOD.
IT'S NOT RABBIT FOOD.
IT'S AMAZING FOOD.
WHY DON'T YOU
GET ON THE PHONE, RAYA,
AND JUST START RESEARCHING,
LIKE, VEGAN RESTAURANTS
AND JUST TRY TO GET SOME
CONTACTS WE CAN CALL.
OOH, THERE'S
THE PET ADOPTION.
AND WHO DOESN'T LOVE VEGAN FOOD
WHEN THEY'RE ADOPTING PETS?
THERE'S A PET ADOPTION
THAT HAPPENS ONCE A YEAR.
THEY HAVE, LIKE, TWO DOZEN
PEOPLE THAT SHOW UP.
- IT'S OVER THREE DAYS.
- GOOD, MAN.
- YOU EVER BEEN HERE BEFORE, EDDIE?
- NOPE.
FIRST TIME FOR ME,
TOO, MAN.
FOR SALT LAKE CITY, IT'S GONNA
BE A LITTLE BIT DIFFERENT.
THE FOOD TRUCK MOVEMENT
HAS JUST REALLY ARRIVED.
I'M SUPER EXCITED TO GO
INTO SALT LAKE CITY.
IT'S BEEN ONE OF OUR MISSIONS
FROM DAY ONE
TO INTRODUCE KOREAN BARBECUE
TO PEOPLE WHO
HAVEN'T EVEN TRIED IT.
WHAT DO YOU GUYS THINK
ABOUT EARTH JAM?
7,000 TO 9,000 PEOPLE
A DAY.
EARTH JAM‐‐NOT REALLY
QUITE SURE WHAT IT IS,
BUT IT LOOKS LIKE
A HUGE HIPPIE EVENT.
I THINK THIS COULD BE
A GOOD DEAL.
WEATHER‐‐
WE'VE GOT, LIKE,
50 TO 55
ON THOSE 2 DAYS, TOO.
SO I THINK‐‐
THAT'S HOT IN CLEVELAND.
I'M TRYING TO THINK
ABOUT BIG, HEARTY DISHES
THAT PEOPLE ARE GONNA WANT,
YOU KNOW‐‐
GRILLED CHEESE SANDWICHES,
BURGERS,
STUFF THAT'S NICE, HOT,
CAN WARM YOU UP.
I THINK WE CAN TAKE
THIS TOWN.
WHAT'S OUR PLAN OF ATTACK?
WHAT HAVE YOU GOT LINED UP?
YOU'RE THE P. R. GUY.
I'M ACTUALLY PRETTY PSYCHED
ABOUT COMING HERE,
'CAUSE I'VE GOT A PRETTY GOOD
FRIEND I MET AWHILE BACK.
HE ACTUALLY OWNS
A COFFEE SHOP HERE.
I KNOW HE'S DEFINITELY
GONNA HOOK IT UP FOR US.
I'M A LITTLE BIT WORRIED.
WE ONLY HAVE ONE PLAN
WITH THIS GUY WHO'S LETTING US
VEND IN FRONT OF HIS SPOT.
SO I HOPE IT WORKS OUT.
OKAY.
I THINK THAT'S A GREAT IDEA.
WE'RE ROLLING WITH
AN ENTIRELY BRAND‐NEW MENU,
EXCEPT FOR THE BUTTER‐POACHED
LOBSTER GRILLED CHEESE.
THE STAPLE'S GOTTA STAY.
THAT'S WHAT WE'RE KNOWN FOR.
GOTTA STAY.
WE'VE NEVER EVEN COOKED
THIS MENU BEFORE.
DRUNKEN DUCK ON A TRUCK.
WE DON'T USUALLY GO
WITH A BRAND‐NEW MENU.
WE HAVE PRETTY MUCH STUCK
TO THE BASICS IN SAN DIEGO.
WE'VE ONLY BEEN OPEN
FOR FOUR MONTHS.
BUT WE'RE TWISTED COMFORT FOOD,
WHICH MEANS WE CAN DO
JUST ABOUT ANYTHING.
TAKE SOMETHING THAT MAKES PEOPLE
COMFORTABLE AND HAPPY
AND TWIST IT UP.
IS IT GONNA BE SPICY?
AREN'T WE DEVILICIOUS?
YES, MA'AM.
OKAY, LET'S GO.
GUYS, WELCOME
TO SALT LAKE CITY, UTAH!
WHOO!
GLAD YOU'RE
EXCITED,
BUT REMEMBER, AT THE END
OF THIS WEEKEND,
ONE TRUCK WILL MAKE
THAT LONG,
LONELY DRIVE HOME.
DON'T LET IT BE YOU.
GUYS, JUST LIKE ALWAYS,
YOU'RE GONNA START TOTALLY EVEN.
YOUR TRUCKS HAVE ONLY YOUR
BASIC HERBS AND SPICES,
AND YOUR CASH BOXES
ARE EMPTY.
I'M GONNA GIVE YOU GUYS
A LITTLE CASH TO GET STARTED,
AND I DO MEAN A LITTLE.
IT'S 100 BUCKS.
WHAT?
ALL RIGHT, GUYS,
HERE YOU GO. 100 BUCKS.
THAT IS NOT
A LOT OF MONEY.
WE CAN NO LONGER DO
DRUNKEN DUCK ON A TRUCK.
WE HAVE TO COME UP
WITH SOMETHING BRAND‐NEW,
RIGHT HERE, RIGHT NOW.
NOW WHO THINKS I'M ABOUT
TO SEND YOU OFF TO RACE?
OF COURSE I'M NOT.
GUYS, IT'S TIME
FOR YOUR FIRST
TRUCK STOP.
EVERY CITY, I'M GONNA MAKE
YOU STOP AND SHAKE THINGS UP.
REALLY? COME ON, DUDE.
DON'T DO THIS TO US.
THIS IS NOT FUNNY.
THIS TRUCK STOP
IS A COOKING CHALLENGE.
LET'S GET READY TO COOK
RIGHT HERE, RIGHT NOW.
YEAH!
YOU GUYS MAY NOT KNOW IT,
BUT SALT LAKE CITY IS HOME
TO ONE OF THE TOP
ITALIAN SAUSAGE MAKERS
IN THE COUNTRY.
WHO KNEW, RIGHT?
SALT LAKE CITY.
WE WANT TO SEE HOW WELL
YOU CAN ADAPT TO LOCAL CUISINE.
SO TODAY EACH TEAM WILL CREATE
AN ORIGINAL SAUSAGE DISH.
THE DISH SHOULD
REFLECT YOUR TRUCK
BY USING THE ODDS AND ENDS
THAT YOU'RE CARRYING RIGHT NOW.
AS A VEGAN,
I DON'T KNOW WHAT TO SAY.
UGH. IF I EVEN THINK ABOUT IT,
I WANT TO LIKE‐‐UGH‐‐
LIKE, THROW UP
IN MY MOUTH A LITTLE BIT.
OH, AND ONE MORE THING.
SINCE YOUR TRUCKS ARE EMPTY,
I'M GONNA PROVIDE YOU
WITH THE MOST BASIC PANTRY.
IT HAS EVERYTHING YOU'LL NEED
EXCEPT FOR ONE THING.
THE SAUSAGE.
THE SAUSAGE.
GUYS, TODAY YOU WILL BE
MAKING YOUR OWN SAUSAGE‐‐
FROM SCRATCH, BY HAND.
GAME OVER, BABY!
I KNOW HOW TO MAKE SAUSAGE.
WHEN I SAY GO, YOU GUYS
WILL HOP IN YOUR TRUCKS
AND DRIVE 12 MILES
THAT WAY.
YOU GUYS ARE GONNA HEAD
TO THE HOME
OF CREMINELLI FINE MEATS‐‐
DELICIOUS SAUSAGE,
AN INSTITUTION
HERE IN SALT LAKE CITY.
YOU CAN USE THEIR FACILITY,
MEATS, HERBS, AND SPICES
TO MAKE YOUR SAUSAGE.
THEN YOU'RE GONNA
RACE BACK HERE TO COOK.
EACH TEAM CAN PICK FIVE,
AND I MEAN JUST FIVE INGREDIENTS
OFF OF THIS TABLE.
SO THAT MEANS THE LAST TEAM
THAT GETS BACK HERE
GETS TO COOK WITH WHATEVER'S
LEFT ON THE TABLE.
AND, UH, GOOD LUCK
WITH THAT.
YOU HAVE 90 MINUTES TO DO
ALL OF THIS‐‐THE DRIVING,
THE SAUSAGE MAKING,
AND THE COOKING.
AND THEN, GUYS,
A GREAT LOCAL CHEF
WHO REALLY KNOWS HIS SAUSAGE
WILL JUDGE YOUR DISHES,
AND THE WINNER GETS
A REALLY BIG ADVANTAGE.
YOUR TIME STARTS NOW!
LET'S GO! 90 MINUTES.
IF WE'RE SUPPOSED TO MAKE
A REALLY GOOD SAUSAGE,
WE SHOULD PROBABLY JUST, LIKE,
SEE HOW IT'S, LIKE, REALLY MADE.
EVERYBODY'S ALREADY ASSUMING
WE'RE GONNA LOSE
THIS COMPETITION,
THAT THERE'S NO WAY
THAT YOU CAN MAKE VEGAN SAUSAGE,
BUT THERE IS.
WE'RE GONNA TAKE THE GARBANZO
BEANS AND MASH THEM ALL UP
AND ADD LOTS OF BOLD SPICES
TO MIMIC THAT SAUSAGE FLAVOR.
YOU WANT TO JUST NOT DO
THIS CHALLENGE?
THEY'RE GONNA
GIVE US A LOT OF MEAT. YEAH.
WE'LL TAKE THAT MEAT. WE WON'T
USE IT FOR THIS CHALLENGE.
BUT WE'LL USE IT
FOR THE COMPETITION.
THE CHANCES OF US ACTUALLY
WINNING THE COMPETITION
IS ONE IN SEVEN.
AND WE'D RATHER GO
FOR THE SMART MONEY.
WE CAN DO A SERIOUS UP CHARGE
WITH THIS GREAT PRODUCT.
- VEGANS RUNNING INTO A MEAT FACTORY.
- THAT'S AWESOME.
OH, MY GOD. OH.
I KNOW.
THE SMELL IS AWFUL.
IT'S NOT WORTH IT. THIS IS,
LIKE, A REALLY INTENSE SMELL.
YEAH.
- YOU GUYS WANT TO STAY?
- NO.
OKAY, LET'S GO.
OKAY. IT'S NOT WORTH
THE SPICES.
LET'S GO. LET'S GO.
IS CHRIS IN THERE?
GET OUT OF THE WAY.
IT'S LIKE A PORK SHOWER.
I GOTTA GET THIS MEAT
REAL SMALL, REAL TENDER.
IS THERE ANY WAY
YOU CAN TELL ME HOW TO DO THIS?
NO, I JUST WANT YOU
TO STEP BACK.
NICE PORTIONS BETWEEN PORK BELLY
AND PORK BUTT.
SPICE IT UP WITH SOME PAPRIKA,
SOME GARLIC, SOME THYME,
MAKING A REAL SAVORY
SAUSAGE.
MOVE,
MOVE, MOVE.
I'M READY.
THERE WE GO. ALL RIGHT.
SLOW. SLOW. A LITTLE MORE.
COME ON. A LITTLE MORE.
A LITTLE MORE.
THREE SAUSAGES‐‐
LET'S GO, COME ON.
WE'RE JUST GONNA SEASON ON THE TRUCK.
LET'S GO RIGHT NOW.
THOSE GUYS DIDN'T
MAKE ANY SAUSAGE.
SAUSAGE RIGHT HERE.
COME ON, THEY DIDN'T
EVEN MAKE THEIR SAUSAGE.
DUDE, THEY PARKED SIDEWAYS.
YOU'RE NOT SUPPOSED TO DO THAT.
WE GOT BOXED IN BY ROXY,
AND NOW WE'RE STUCK.
REALLY? THEY HIT ROXY.
CLOSE THE BACK DOOR!
IT DOESN'T MATTER! FORGET IT!
HEY, HEY, CLOSE THE BACK DOOR!
LET'S JUST GO!
WE'RE SUPPOSED TO HAVE
A FOOD CHALLENGE,
AND NOW WE HAVE
A CAR ACCIDENT.
SLIMEBALLS. SLIMEBALLS.
- OKAY, STOP.
- OKAY, STOPPING.
ONE, TWO, THREE,
BREAK IT. LET'S GO.
- LET'S GO. HURRY UP.
- CLOSE IT. LET'S GO.
THANK YOU VERY MUCH.
CAN WE TAKE
ALL OF THIS, TOO?
WE'RE FEELING
VERY, VERY CONFIDENT
THAT WE MADE A VERY SMART MOVE
BY ACTUALLY TAKING THE MEAT
TO SUPPLEMENT OUR $100.
SEABIRDS!
SO WE'RE THE FIRST TEAM
BACK TO THE TABLE,
- AND I GET FIRST CHOICE...
- ARE YOU GUYS HAPPY WITH THIS?
- YEAH.
- PICK FIVE INGREDIENTS.
GARBANZO BEANS
FOR THE MEAT OF THE DISH,
THE BREAD TO SERVE IT ON,
SINCE WE DON'T HAVE A CASING
FOR THE SAUSAGE.
AND THE OTHER INGREDIENTS
JUST FOR LOTS OF FLAVOR.
THINK PASTA. WE'LL DO MOZZ.
WE'LL DO FENNEL.
SO THIS ONION.
THERE'S NO MELTABLE CHEESE.
IT'S JUST REGGIANO.
AND THERE'S ABSOLUTELY NO BREAD.
I'M GETTING A LITTLE NERVOUS,
'CAUSE WE'RE NOT ABLE TO MAKE
OUR GRILLED CHEESE.
TAKE THE PEPPERS.
- SPAGHETTI‐ISH.
- WHAT ELSE DO WE GOT?
- TOMATOES.
- SUN‐DRIED OR TOMATO PASTE?
WHAT IS THIS?
PARSLEY.
WE'RE GONNA DO
A VEGAN SAUSAGE.
WE'RE GONNA JUST DO IT
IN CRUMBLE FORM.
AND THEN WE'RE GONNA PUT IT
ON, LIKE, A CROSTINI
WITH ROASTED RED BELL PEPPER.
IT'S GONNA BE REALLY GOOD.
WE'RE GONNA HAVE SOME
KALAMATA OLIVES THAT WE'RE GONNA
CHOP UP REALLY FINELY,
RED BELL PEPPERS.
I'M GONNA DO A FLATBREAD
KIND OF ON THE SIDE
WITH SAUSAGE WRAPPED IN IT.
LIKE A LITTLE SANDWICH.
WE ARE STEAMING UP
OUR CHICKEN BROTH RIGHT NOW
AND PUTTING THE LENTILS IN IT
TO COOK 'EM
FOR OUR SAUSAGE‐
KALE‐LENTIL SOUP.
WE'RE MAKING A NAPOLEON‐‐
ROASTED EGGPLANT, OUR SAUSAGE,
BASIL, WITH A CLASSIC
TOMATO SAUCE
AND A LITTLE BALSAMIC DRIZZLE.
WE DON'T HAVE BREAD.
WE'LL USE THE POTATO
SO YOU CAN EAT IT BY HAND.
WE'RE GONNA DO A RAGOUT
WITH THE, UH, SIRLOIN.
AND WE'RE GONNA
ACTUALLY USE THE BELLY
TO STUFF SOME PIQUILLO PEPPERS.
AND WE'RE GONNA MAKE
A PASTA DISH.
I'M MAKING THE CHORIZO.
AND I'M MAKING
THE QUINOA.
OKAY, CHORIZO LA QUINOA.
YEAH!
YEAH, BABY!
GREAT IDEA, MAN.
THAT WAS A GENIUS IDEA.
TEAMWORK.
- TEN...
- TEN SECONDS.
NINE...
- EIGHT...
- LET'S TRANSFER THIS TO THE PLATE, GUYS.
SEVEN,
- SIX...
- OH, GOD, WE GOTTA GO.
FIVE, FOUR, THREE...
WE'RE DONE.
TWO, ONE...
GO.
- THAT'S IT!
- LET'S GO, GIRLS.
YOU READY?
YEAH.
LOOKS NICE.
THANK YOU.
ALL RIGHT, GUYS,
LET'S GO!
COMING UP ON
"THE GREAT FOOD TRUCK RACE"...
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
LET'S GO! LET'S GO!
WE WANT GRILLED CHEESE!
COME ON,
GET THE DOORS OPEN.
YOU ARE OFFICIALLY CLOSED
AT YOUR CURRENT LOCATION.
WE HAVE TO MOVE
COMPLETELY.
LIKE I DON'T HAVE
ENOUGH TO DEAL WITH.
GUYS, MEET RYAN LOWDER.
HE IS THE CHEF AND OWNER
OF THE COPPER ONION,
WHICH IS THE HOTTEST RESTAURANT
HERE IN SALT LAKE.
HI, RYAN!
HI, RYAN!
HI, GUYS.
TODAY HE IS GONNA BE
YOUR JUDGE.
RYAN WILL TASTE YOUR DISHES,
AND HE'LL PICK ONE WINNER.
AND THAT TEAM WILL GET
AN ADVANTAGE
THAT I PROMISE WILL BE CRUCIAL
IN THIS CITY.
- IS EVERYBODY READY TO DO THIS?
- YES!
ALL RIGHT, JAMES FROM ROXY,
COME ON UP.
GO, JAMES.
THESE GUYS SPECIALIZE
IN GRILLED CHEESE SANDWICHES
FROM BOSTON. CHEF.
HOW ARE YOU?
PLEASURE TO MEET YOU.
WE HAVE A CRISPY POTATO
NAPOLEON.
IT HAS SOME SAUSAGE ON IT,
SOME ROASTED EGGPLANT,
GRILLED ONIONS, A COUPLE
LAYERS OF REGGIANO CHEESE,
TOPPED WITH A LITTLE BIT
OF A MARINARA SAUCE
AND A BALSAMIC DRIZZLE.
ALL RIGHT.
LET'S TRY THIS OUT.
I'M A LITTLE NERVOUS, 'CAUSE
IT'S NOT A GRILLED CHEESE.
BUT I STILL HOPE
HE LIKES IT.
GOOD FLAVOR. IT'D BE NICE
TO HAVE A LITTLE CRUNCH
OR SOMETHING IN THERE,
BUT EVERYTHING COMES TOGETHER‐‐
GOOD BALANCE, GOOD ACID.
ALL RIGHT,
JASON FROM LIME TRUCK,
COME ON UP.
THESE GUYS ARE
REPRESENTING THE O. C.
CHEF, IT'S A PLEASURE.
VERY NICE.
WE DID A SAUSAGE TWO WAYS‐‐
BOTTOM IS A TOP SIRLOIN OF PORK
IN A RAGOUT WITH TOMATOES
AND FENNEL AND FRESH MOZZARELLA.
OKAY.
ON TOP WE ACTUALLY HAVE
A PIQUILLO PEPPER
STUFFED WITH A SAUSAGE
MADE FROM PORK BELLY
THAT IS FLAVORED
WITH A SPANISH FLAVOR.
AND THEN WE ALSO WRAPPED THAT
IN PANCETTA AND FRIED IT.
GREAT.
BOTH ARE A LITTLE BIT ONE‐NOTE.
THERE'S A LOT OF ACID IN BOTH‐‐
PIQUILLO PEPPERS, ESPECIALLY.
I LIKE THAT YOU DID IT
TWO WAYS.
THANKS, SIR.
CHRIS FROM HODGE PODGE,
COME ON UP.
WHAT'S GOING ON, CHEF?
HOW ARE YOU?
IT WAS A SAUSAGE
CHALLENGE,
SO I WANTED TO DEMONSTRATE
WE MADE A SAUSAGE.
WE DIDN'T HAVE ANY BREAD.
I WANTED TO DO
KIND OF THE HODGE PODGE DOG.
SO I QUICK MADE SOME FLATBREAD
ON THE FLAT TOP.
WE DID SOME OLIVE AND RED PEPPER
KIND OF TAPENADE.
IT'S GOOD.
IT'S A LITTLE DRY. OKAY.
MAYBE YOU COULD'VE GONE
A LITTLE MORE PORK BELLY.
BUT THE FLAVORS ARE NICE.
THE MUSTARD COMES THROUGH.
IT'S GREAT.AWESOME.
THANKS, CHEF.
NICE TO MEET YOU.
DYANN FROM DEVILICIOUS,
COME ON UP.
ALL RIGHT,
WE DID A PORK BELLY SAUSAGE.
THAT WE MADE
INTO LITTLE MEAT BALLS
AND ROLLED IT
INTO A TUSCAN‐STYLE SOUP
WITH A LITTLE SUN‐DRIED TOMATO
AND WILD MUSHROOM.
IT'S GOOD. I THINK SOMETHING
MAY BE A LITTLE FATTY.
MAYBE SOME BEANS
IN THERE OR SOMETHING
WOULD HAVE BEEN GOOD.
ALSO, A CASING
WOULD HAVE BEEN NICE.
FRANKIE AND MARIA
FROM CAFé CON LECHE,
COME ON UP, GUYS.
ALL RIGHT, WHAT DO WE GOT?
IT'S SALCHICHA A LA VERDE,
WHICH IS GREEN SAUSAGE.
AND THEN THIS IS
A TRADITION WE DO.
WE SHARE COFFEE
AFTER YOU EAT. SALUD.
SALUD.
I LIKE IT. THE SAUCE
HAS A NICE, LITTLE KICK TO IT.
EVERYTHING ON THE PLATE‐‐
THE LITTLE DOMINOS
AND ALL THE PARSLEY
AND EVERYTHING‐‐
IT WAS A LITTLE MUCH,
BUT FLAVORS WERE GREAT.
RAYA FROM THE SEABIRDS,
COME ON UP.
YAY.
WE DID A FENNEL SAUSAGE
OVER ROASTED RED PEPPER
AND A GARLIC CROSTINI
GARNISHED WITH TOASTED
WALNUT OIL
AND MORE FRESH FENNEL.
ALL RIGHT, GREAT.
UM, THERE'S NO SAUSAGE.
WHAT? WHAT HAPPENED?
WE'RE A VEGAN FOOD TRUCK,
SO BASICALLY WE'RE TRYING
TO SHOW PEOPLE‐‐
KIND OF A HARD CHALLENGE.
WE'RE TRYING TO SHOW PEOPLE
THAT YOU CAN MAKE DELICIOUS FOOD
WITHOUT USING MEAT.
WELL, IT IS GOOD.
I REALLY LIKE IT.
THIS IS OUR VERSION
OF SAUSAGE.
I LIKE IT,
AND IT'S VERY CREATIVE,
YOU KNOW,
THE LITTLE TOAST.
EDDIE FROM KORILLA, COME ON UP
AND BRING ME YOUR DISH.
WHAT DO YOU GOT,
MAN?
OH.
KORILLA DIDN'T EVEN MAKE A DISH.
LIKE, WHAT? REALLY?
COME ON. I DON'T EVEN THINK
THOSE GUYS CAN COOK.
WHAT HAPPENED, MAN?
WE ONLY HAVE $100
TO START OUT WITH.
WE DECIDED TO KEEP
THAT INVENTORY.
SO YOU'RE OPTING OUT
OF THIS CHALLENGE
TO KEEP WHAT YOU MADE
AT THE SAUSAGE FACTORY TO SELL
TO SUPPLEMENT
YOUR $100 SEED MONEY.EXACTLY.
SUPER CLEVER, MAN.
I DEFINITELY DON'T THINK
THAT WE'RE GONNA WIN
NECESSARILY,
BECAUSE WE'RE COMPETING
AGAINST REAL SAUSAGE,
BUT WE'RE PROUD
OF WHAT WE DID.
AND WE MADE SOMETHING
DELICIOUS.
ALL RIGHT, GUYS,
AND WE MADE SOMETHING
DELICIOUS.
ALL RIGHT, GUYS,
RYAN HAS TASTED ALL SEVEN‐‐
I MEAN, SIX OF YOUR DISHES.
RYAN, WHY DON'T YOU TELL US
WHO DID THE CREMINELLI
FAMILY PROUD?
RYAN, WHY DON'T YOU
TELL US
WHO WON THE SAUSAGE
COMPETITION?
WELL, GUYS,
EVERYONE DID AN AMAZING JOB,
ASIDE FROM THE
ASIDE FROM THE INVISIBLE
SAUSAGE.
BUT IT'S GONNA BE...
HODGE PODGE.
WAY TO GO.
WAY TO GO.
GOOD JOB,
GUYS. WHOO.
YOU MADE THE ACTUAL BREAD.
THAT WAS IMPRESSIVE
IN ITSELF.
THE SAUSAGE WAS PERFECT.
IT'S A GREAT FOOD TRUCK DISH
YOU CAN TAKE AWAY
WITH YOUR HANDS AND EAT.
CHEF RYAN, THANK YOU.
YOU RECOGNIZED
OUR SAUSAGE‐MAKING ABILITIES.
ALL RIGHT, HODGE PODGE,
YOUR ADVANTAGE‐‐
IN MY POCKET IS
SOMETHING SOME PEOPLE
CALL A C‐NOTE,
SOME PEOPLE CALL A BENJY.
I CALL IT
DOUBLE YOUR SEED MONEY
HERE IN SALT LAKE.
IT'S A $100 BILL,
WHICH PUTS YOU AT $200...
AWESOME.
TO BE ABLE TO INVEST
IN YOUR TRUCK THIS WEEKEND.
CONGRATULATIONS, MAN.
NICE JOB.
THANKS A LOT, MAN.
THANKS A LOT, CHEF.
DOUBLE YOUR SEED MONEY
IN A CITY THAT YOU ONLY GOT
100 BUCKS IS HUGE FOR US.
WE CAN PICK UP
EXTRA BEEF PATTIES.
CONGRATULATIONS.
THANKS, MAN.
I WAS DISAPPOINTED, BECAUSE
I THOUGHT I HAD THAT ONE.
I PUT THE SPECIAL SAUCE.
I PUT THE DOMINOS ON THERE.
IT REALLY PISSED ME OFF THAT
I DIDN'T GET THAT CHALLENGE.
THE REST OF YOU GUYS HAVE GOT
YOUR WORK CUT OUT FOR YOU
HERE IN THE S.L.C.
ARE YOU GUYS READY TO GET GOING?
YEAH!
GOOD. AND REMEMBER
TO KEEP YOUR PHONES ON,
BECAUSE I WILL BE CALLING YOU
WITH A NEW SPEED BUMP,
AND IT'S GONNA TRIP YOU UP
WHEN YOU LEAST EXPECT IT.
LET'S DO IT!
LET'S GO!
ALL RIGHT,
LET'S GO, LET'S GO.
$100. THAT'S NOT GONNA
BUY ANYTHING.
LET'S JUST
NOT COOK MEAT.
I DO WANT TO DO THAT
CHARITY EVENT FOR THE PETS,
SO I THINK THAT'S
ACTUALLY A SMART IDEA.
WE ONLY HAVE $100.
THERE'S NO WAY WE'RE GONNA
BE ABLE TO BUY MEAT.
DOING A VEGAN AND VEGETARIAN
MENU IS OUR ANSWER.
I'VE HEARD OF MYUNG GA.
THEY'RE SUPPOSED TO BE
THE BEST KOREAN RESTAURANT
OVER HERE, SO...
PERFECT.
SUPPOSEDLY THEY'RE
ALL ABOUT HELPING OUT
THE KOREAN COMMUNITY.
WE ALREADY KNOW
WHAT WE WANT.
WE GOT OUR MENU SET.
LET'S GO.
WE'VE MANAGED TO FIND
A COMMISSARY IN TOWN.
LET'S GET ABOUT TWO
ON THE HOT DOGS‐‐
MONTEREY JACK
AND YELLOW MILD.
WE'RE GONNA GO WITH FOOD
THAT WILL HAVE
AN INCREDIBLY LOW FOOD COST
WITH A VERY, VERY SIMPLE
COMFORT FOOD MENU‐‐
EGGS, BACON, CHEESE.
OKAY, SO WE'VE GOT THE FRITTER,
THE B. L. T., THE CHORIZO.
WE CAN DO A HOT POCKET
IF WE NEED TO.
WE'VE GOT THREE LOAVES OF BREAD,
WHICH IS 30 SANDWICHES.
WE'VE GOT 24 HOT DOGS,
SO THAT'S 54 PEOPLE
THAT WE CAN SERVE ON THAT.
THIS ISN'T AS GOURMET
AS WE LIKE TO BE,
BUT WE'RE GONNA MAKE IT
WORK ON 100 BUCKS.
HEY, WE'RE ON A BUDGET.
I'M NOT SHOPPING.
I'M A CHEF. I DON'T SHOP.
I COOK, MAN.
I'M GONNA HAVE ALL MY FRIENDS
DELIVER IT TO US.
I GOT A LOT OF CONNECTIONS
ALL OVER THE UNITED STATES,
SO MY STRATEGY
IS TO UTILIZE THE CONNECTIONS
ON A NATIONAL LEVEL.
MARTY, WHAT'S GOING ON?
CHEF CHRIS HODGSON.
HOW YOU DOING? I'M IN YOUR NECK
OF THE WOODS FINALLY.
IS THERE ANY WAY WE CAN PUT
THAT ORDER TOGETHER,
LIKE, ON THE FLY
AND GET IT TO US?
THESE RELATIONSHIPS
GIVE ME A HUGE ADVANTAGE
NO MATTER WHERE I GO
IN THE UNITED STATES.
WE GOT SOME FRESH PATTIES.
BEAUTIFUL.
CERTIFIED ANGUS BEEF.
NATURAL CASING.
OH, BEAUTIFUL.
BIG GUYS, TOO.
THIS IS GOOD STUFF,
AND I'VE ONLY SPENT $100.
I'M STILL SITTING WITH $100
IN MY TILL.
WE'RE READY TO SELL.
ALL OUR FOOD'S READY
TO GET PICKED UP...
JEREMIAH WAS COOL ENOUGH
TO HOOK US UP, YOU KNOW?
LIKE, HE GAVE US
A REALLY GOOD PRICE ON IT.
LIKE, HE GOT EVERYTHING
THROUGH HIS DISTRIBUTORS.
ALL RIGHT, GOOD.
PRICE‐WISE, WE'LL BE ABLE TO FIT
UNDER THAT $100 BUDGET.
I FEEL LIKE WE HAVE A PRETTY
GOOD ADVANTAGE
OVER THE OTHER TEAMS.
100 BUCKS BUYS A LOT OF BREAD
AND CHEESE.
CHEESE‐‐CHEESE IN HERE. DRY
GOODS. ALL RIGHT, WE'RE GOOD.
OH, MAN.
COME ON, GUYS, ORGANIZE...
WOW.
WHEN I SPOKE TO THE HISPANIC
CHAMBER OF COMMERCE,
THEY REFERRED ME TO JORGE FIERRO
WHO OWNS A COMPANY
CALLED FRIDA BISTRO.
I'M JORGE. BIENVENIDOS.
HI, HOW ARE YOU?
GABRIEL MARTINEZ.
HOW ARE YOU?
HI, JORGE. I'M MARIA
OF CAFé CON LECHE.
HI, MARIA.
CAFé CON LECHE.
AND THIS IS FRANK.
THIS IS FRANKIE
THE CHEF.
HOW ARE YOU?
HI, CHEF. WELCOME
TO SALT LAKE CITY.
HE WANTED TO SUPPORT
OUR TRUCK
BECAUSE OF THE FACT
THAT WE ARE LATINO.
$5 A PERSON?
OKAY
WOULD THAT BE OKAY?
$5, YEAH?
THAT WILL HELP
A WHOLE LOT, RIGHT?
THIS IS FREAKIN' AWESOME!
WE HAVE DEFINITELY AN ADVANTAGE
OVER THE OTHER TEAMS,
'CAUSE WE ARE BEING BOOKED
FOR A CATERING EVENT.
CAN WE BUY STUFF
FROM YOU, FROM YOUR MARKET?
FRIJOLES. I HAVE‐‐
HOW ABOUT LECHON?
DO YOU HAVE LECHON?
OH!
YES.
THE BEST PART IS WE'RE GETTING
A $300 DEPOSIT,
WHICH IS GOING TOWARDS
OUR SEED MONEY.
AND THEN THE GUACAMOLE'S
OVER HERE.
THESE ARE JUST PLAIN,
RIGHT?
YEP.
THEY'RE MAKING THE TORTILLAS
RIGHT HERE FRESH FOR YOU.
OH, MY GOODNESS!
WOW, THIS IS SO COOL.
LATIN POWER.
YOU GET THE PRODUCE, AND WE'LL
LOOK FOR THE JACKFRUIT.
OKAY.
ASIAN MARKETS
HAVE REALLY CHEAP PRICES.
WE'RE REALLY HOPING
TO USE OUR MONEY WISELY‐‐
JUST GET WHAT WE NEED
FOR RIGHT NOW
AND THEN SHOP
FOR THE OTHER STUFF LATER.
LET'S JUST GET SPINACH.
WAIT, I'VE GOT CILANTRO,
PEPPERS, AND LEMONGRASS.
CABBAGE.
THEY DON'T HAVE SPINACH.
THEY HAVE KALE, THOUGH.
KALE? YEAH,
LET'S DO KALE.
OR WE COULD DO BOK CHOY.
OH, LOOK, HERE'S A CASE.
OH, IS IT IN WATER?
OH, OKAY,
LET'S GET THIS.
PERFECT. LET'S GET THIS.
WE HAVE TO PUT
SOME TOFU BACK.
WE HAVE $3 LEFT
FOR OUR SEED MONEY,
SO WE'RE FEELING GREAT
THAT WE GOT A LOT OF STUFF.
WE'RE REALLY HOPING
THAT IT'S ENOUGH.
I'M GONNA CALL CHRISTINA, MY
CONTACT AT THE PET ADOPTION,
AND JUST SEE
IF WE CAN PARK THERE.
HI, CHRISTINA, THIS IS RAYA
FROM SEABIRDS TRUCK.
HI, CHRISTINA, THIS IS RAYA
FROM SEABIRDS TRUCK.
OH. REALLY?
WHAT?!
HERE IN SALT LAKE CITY,
EACH OF THE TEAMS HAVE FIGURED
OUT HOW TO GET STARTED,
EVEN WITH ONLY $100
IN SEED MONEY.
WE'RE GONNA ROCK IT TODAY,
SO THANKS.
AND IT'S A GOOD THING
WE'RE GONNA ROCK IT TODAY,
SO THANKS.
AND IT'S A GOOD THING
BECAUSE THIS TOWN IS HUNGRY
FOR FOOD TRUCKS.
THEY'RE WAITING
FOR US!
EACH TEAM HAS A PRIME SPOT.
HODGE PODGE IS AT A FESTIVAL
CALLED EARTH JAM.
THIS IS GONNA BE FUN.
I'M SO EXCITED.
DEVILICIOUS IS HEADED
TO A POPULAR FURNITURE STORE.
IS THAT IT RIGHT THERE?
THERE YOU GO.
HERE WE GO.
ROXY'S GRILLED CHEESE
IS PIGGYBACKING
WITH A LOCAL FOOD TRUCK
IN A RETAIL PARKING LOT.
WE GOTTA GET OPEN
AS FAST AS POSSIBLE.
KORILLA'S ON THEIR WAY
TO THE GATEWAY MALL.
THERE'S 4,000 PEOPLE
SHOWING UP OVER THERE?
YEAH, I BELIEVE SO.
AND THEN
THERE ARE THE SEABIRDS,
WHO ARE ABOUT TO CLEAN UP
AT A HUGE PET ADOPTION EVENT...
OR NOT.
WHAT HAPPENED?
THE LIME TRUCK
SIGNED A CONTRACT SAYING
THAT THEY CAN BE THE ONLY TRUCK
AT THE PET ADOPTION EVENT. WHAT?
THEY'RE GONNA DO
A VEGETARIAN MENU.
WHAT? THEY'RE NOT
A VEGETARIAN TRUCK.
WE PARTNERED UP
WITH THE LIME TRUCK IN VEGAS,
BUT THEN THEY GO BEHIND OUR
BACKS AND TAKE THE PET ADOPTION.
I JUST KIND OF LOST A LITTLE BIT
OF RESPECT FOR THE LIME TRUCK.
WE NEED TO COME UP
WITH ANOTHER PLAN,
AND I REMEMBER YOU MENTIONED
THAT COFFEE SHOP, COFFEE GARDEN.
HOPEFULLY, THEY'LL BE
WANTING US TO PARK OVER THERE
AND BRING A LOT OF BUSINESS
TO THEIR COFFEE SHOP.
THE WHOLE COMMUNITY AROUND THERE
IS A LOT OF VEGANS,
A LOT OF YOUNG PEOPLE.
WE THINK THAT'S GONNA BE
A GREAT BACKUP PLAN.
MY NAME IS STEPHANIE,
AND I HAVE THE SEABIRDS TRUCK.
WE'VE HEARD GREAT THINGS
ABOUT YOUR COFFEE SHOP.
IS THERE ANYWAY YOU THINK WE
COULD PULL UP THERE TODAY?
YES!
HI, EVERYONE,
WE'RE THE LIME TRUCK.
WE'RE A GOURMET FOOD TRUCK
FROM ORANGE COUNTY.
WE'RE RIGHT HERE
ON THE CORNER.
WE KNOW SEABIRDS FROM BACK HOME
IN ORANGE COUNTY,
BUT HAVING TWO VEGAN TRUCKS
COMPETE AGAINST EACH OTHER
FOR EACH CUSTOMER,
IT'S NOT WORTH IT.
TACO RIGHT HERE, BUDDY.
JUST BECAUSE YOU GUYS
ARE THREE GIRLS
DOESN'T MEAN YOU CAN
SMILE YOUR WAY INTO ANYTHING.
THIS IS A COMPETITION,
AND I COULD CARE LESS.
POLENTA FRIES...
AND A POWERBERRY LIMEADE.
I'M LOOKING FOR A PITA.
HOW LONG?
2 RISOTTOS? 30 SECONDS.
I'M FILLING OUT THREE TACOS
BEFORE YOUR PITA.
WE GOT TWO RISOTTOS, A TOFU,
AND TWO CORNS WALKING IN.
OKEYDOKEY.
1,150 BUCKS, GUYS.
YEAH!
ARE YOU KIDDING ME?
WE WERE ABLE TO STRETCH $100
TO OVER $1,100.
WE'RE GOING SHOPPING AGAIN.
YOU GUYS READY TO EAT?
I GO OUTSIDE TO WRITE THE MENU,
AND THERE ARE ALREADY PEOPLE
FLOCKING AROUND THE TRUCK,
SO I DECIDED, AS KIND OF
A MARKETING STRATEGY,
THAT I WOULD GIVE THEM $1 OFF.
HERE'S BACON TO GET STARTED.
WHAT CAN I GET FOR YOU?
TWO CHORIZO
GRILLED CHEESES.
ALL RIGHT,
YOU GET $1 OFF.
WHO KNEW? A FURNITURE STORE?
WHO WOULD HAVE EVER THOUGHT
THAT WAS A PLACE
TO FIND A FLOOD OF PEOPLE?
ONE SANDWICH AND THE FRITTER,
CORRECT? $12, PLEASE.
EGGS, BACON, TOMATO,
ONIONS, LETTUCE.
IT'S MORE THAN DEVILICIOUS.
STICKY RICE,
RIB EYE TACOS.
OUR COVER TIME
IS LESS THAN 30 SECONDS.
WE'RE LIKE A MACHINE.
WE LIKE TO CALL IT
THE KORILLA MACHINE.
- EVERYTHING ON THE BEEF TACOS?
- YEAH.
WE FILL OUR ORDERS FAST.
A LONG LINE MEANS A LOT
OF ORDERS AND A LOT OF MONEY.
ONE OF EACH.
THIS IS YOURS.
THANK YOU.
AND HERE YOU GO, MISS.
THANKS A LOT. ENJOY, ALL RIGHT?
AT THIS POINT,
WE FEEL CONFIDENT
THAT, EVEN IF WE RAISE
OUR PRICES JUST A LITTLE BIT,
WE'LL STILL HAVE
THE SAME DEMAND.
SO WE HAD ABOUT $200 IN DEBT.
NOW WE'RE DEFINITELY
IN THE PROFIT ZONE.
THE SOUP'S GONNA
TAKE A MINUTE, YOU KNOW?
YOU CAN'T JUST BUY SOUP.
RIGHT OFF THE BAT,
WE HAVE A HUGE LINE.
WE GOTTA GET THIS WINDOW OPEN
AS SOON AS POSSIBLE
BEFORE THESE PEOPLE
TAKE OFF.
THERE'S PEOPLE WAITING
FOR SANDWICHES,
BUT, I MEAN, WE CAN
ONLY DO WHAT WE CAN DO.
YOU CAN'T PRE‐MAKE A GRILLED
CHEESE. THEY'RE MADE TO ORDER.
WE WANT GRILLED
CHEESE! WE WANT GRILLED CHEESE!
SO WE'LL BE UP AND RUNNING
IN ABOUT 20 MINUTES.
COME ON.
GET THE DOORS OPEN.
EVERYBODY, MAY I HAVE
YOUR ATTENTION?
WE ARE OFFICIALLY
GOING TO OPEN
RIGHT... NOW!
WE PULLED UP
TO THE COFFEE GARDEN THINKING
THAT PEOPLE WOULD START TO COME
AROUND A LITTLE BIT LATER,
AND THERE'S ALREADY A HUGE LINE
ON THE SIDEWALK WAITING FOR US.
THE SUPPORT HAS BEEN AMAZING
IN SALT LAKE CITY.
RAY, WE HAVE A HUGE LINE.
WE DON'T HAVE THAT MUCH FOOD.
WHAT DO YOU
THINK'S GONNA HAPPEN?
I THINK
WE'RE GONNA SELL OUT,
AND THEN WE'RE GONNA
HAVE TO RESTOCK.
AS SOON AS HE COMES THROUGH,
WE'LL HAVE THE AVOCADOS,
SO WE CAN OPEN UP
THE AVOCADO TACOS
AND THE PULLED JACKFRUIT
SANDWICHES.
ORDER UP FOR JEREMY‐‐
TWO BURRITOS.
THREE TACOS
AND A BURRITO.
MATT, TWO MORE BURRITOS.
AVOCADO TACOS
ARE COMING UP! WHOO!
FOUR AVOCADO TACOS
FOR CRYSTAL.
HEY, SO, UM, WE'RE SLAMMED,
AND WE CAN ORDER
ANYTIME YOU CAN DELIVER IT.
SALES HAVE BEEN PHENOMENAL,
IN JUST LIKE THE HOUR
WE'VE BEEN OPEN.
SO CALI'S NATURAL FOODS STORE
COMES OUT
AND DELIVERS OUR SECOND BATCH
OF PRODUCE.
WE'RE JUST SO GRATEFUL AND HAPPY
TO GET THAT DELIVERY.
OH, MY GOD!
THANK YOU SO MUCH!
OH, MY GOSH!
WE WERE DOWN
TO TWO BURRITOS.
SALT LAKE CITY,
WE LOVE YOU!
I GOT THE PORK
ALREADY SEASONED.
MY BEANS ARE ALREADY DONE.
THE BEST THING ABOUT THIS DEAL
WITH JORGE
IS HE HAS A LOT OF PEOPLE
THAT HE KNOWS IN THE COMMUNITY.
I DIDN'T EXPECT
FOR SO MANY PEOPLE TO SHOW UP.
THANK YOU FOR COMING
TO CUSTOMER APPRECIATION!
NOW YOU GUYS READY
TO ROCK 'N' ROLL?
YAY! LET'S GO! LET'S GO!
LET'S GO! LET'S GO.
GOT PORK,
I GOT RICE.
OKAY, SO YOU WANT
THE... OKAY.
YEAH.
CAN YOU SAY CAFé CON LECHE?
CAFé CON LECHE.
ONE SANDWICH
AND ONE WRAP.
I'M WAITING ON THE PLANTAINS,
AND I GOT THE WRAP DONE.
$15. ALL RIGHT.
I THINK YOU'RE DOING
A GREAT JOB. I LOVE YOU.
I LOVE YOU, TOO! MWAH! MWAH!
THIS IS MY FIRST TIME I'VE EVER
EATEN AT A CUBAN FOOD TRUCK,
AND IT'S DELICIOUS.
CAFé CON LECHE!
HELLO, SALT LAKE CITY!
GRILLED CHEESE!
GRILLED CHEESE! GRILLED CHEESE!
WE FINALLY OPEN UP,
AND THERE'S ABOUT 100 PEOPLE
IN LINE, AND THAT'S REALLY BAD
FOR MARC, BECAUSE WHEN HE'S GOT
SEVEN OR EIGHT SANDWICHES
ON THAT TICKET,
THAT TAKES UP THE WHOLE GRILL.
I COOK 'EM, YOU SUPPOSED
TO SEND THEM OUT, RIGHT?
TWO FRIES.
YOU GOT A FRY
COMING UP SOON?
SUCKS.
WE JUST HAD AN ORDER
WITH, LIKE, 12 THINGS ON IT,
AND OBVIOUSLY,
LIKE, OUR 24‐INCH GRILL
IS NOT EQUIPPED
FOR 12 SANDWICHES.
WE JUST GOT TO SLOW IT DOWN
A LITTLE BIT, YOU KNOW?
HI, THIS IS JAMES.
NO, YOU WON'T HAVE TO CALL
THE POLICE. WE'LL BE FINE.
WE'LL GET OUT OF HERE.
DON'T WORRY ABOUT IT.
THE PROPERTY MANAGER
JUST CALLED US,
AND HE SAID
WE NEED TO LEAVE IMMEDIATELY.
YOU EVER TRY TELLING
AN ANGRY MOB THEY CAN'T EAT?
IT'S NOT VERY FUN.
I DON'T KNOW ANYTHING
ABOUT IT,
BUT IT'S‐‐RIGHT NOW, WE'RE
KIND OF GOING INTO THIS BLIND,
SO WE MIGHT AS WELL
JUST TAKE THEIR WORD FOR IT.
- IT'S GONNA BE ON THE RIGHT‐HAND SIDE.
- THIS IS IT.
WE DID A LITTLE BIT OF RESEARCH,
AND WE FOUND A BAR
THAT DOES NOT SERVE FOOD.
WE THINK THAT CONVINCING PEOPLE
TO COME DOWN AND EAT
OFF OUR TRUCK IS GONNA BE
A GOOD STRATEGY FOR TONIGHT.
YOU FOLKS HUNGRY?
YOU WANT SOME GRUB?
NO, NOT SO MUCH?
HEY, HOW YOU DOING?
YOU HUNGRY?
WANT SOME FOOD?
IT'S DELICIOUS!
WOW.
OBVIOUSLY SLOWING DOWN. THE FOOT
TRAFFIC'S COMING TO A HALT.
IT MAY BE SMART
THAT WE JUST CLOSE OUR DOORS,
GET A GOOD NIGHT'S SLEEP,
TOTALLY REGROUP,
AND HAVE ANOTHER $1,500 LUNCH
TOMORROW.
- I WILL HAVE THE NORTH END MELT.
- YOU GOT IT.
WE'VE MADE IT TO LIBERTY PARK,
FOUND A NICE SPOT IN THE CORNER.
PEOPLE SEEM TO BE
FOLLOWING US AROUND.
A ROOKIE AND A SAUSAGE.
I'M A LITTLE NERVOUS, BECAUSE
THIS LINE'S THE BIGGEST LINE
I'VE EVER SEEN
IN FRONT OF OUR TRUCK.
WE NEED THAT FRY
RIGHT NOW?
- YES.
- TWO MUENSTERS, PLEASE.
HERE YOU GO, BROTHER.
THANKS, MAN.
THE LINE KEEPS GROWING,
AND WE CAN'T PUMP THESE
SANDWICHES OUT FAST ENOUGH.
THE SUPPLY IS NOT MATCHING
THE DEMAND RIGHT NOW.
KEEP ON DROPPING THEM, MIKE.
I AM.
I OWE YOU SOME MONEY BACK,
TOO, 'CAUSE WE RAN OUT OF FRIES.
GREEN, NO BACON?
YEAH.
OH, MAN, I FIRED IT
WITH BACON.
WE WON'T MAKE THAT MONEY.
THE RECEIPTS ON THE COUNTER.
WE'RE ALL TIRED AND BEAT UP,
AND WE'RE RUNNING OUT OF FOOD.
LAST ONE FROM BOSTON.
WE REALLY JUST NEED
TO REGROUP.
SHUT HER DOWN!
IT IS OVER!
COMING U
COMING UP...
IT'S TYLER.
OH, MY GOD.
Close up your window,
shut off sales,
AND MOVE
TO A NEW LOCATION.
ARE YOU SERIOUS?
YEAH.
WE HAVE TO MOVE?
THERE ARE JUST NINE HOURS LEFT
IN SALT LAKE CITY,
AND HERE IS WHERE WE STAND.
STEAK TACO!
SOME TEAMS ARE READY
FOR ANOTHER HUGE DAY...
I'M SO EXCITED!
HODGE PODG
I'M SO EXCITED!
HODGE PODGE BACK
AT THEIR HIPPIE FESTIVAL...
I THINK WE'RE GONNA KILL
THE OTHER TEAMS TODAY.
CAFé CON LECHE
AND THE LIME TRUCK
BOTH DOWNTOWN
AND READY TO KILL IT AGAIN.
TOTAL IS GOING TO BE $20.
BUT SOME TRUCKS
ARE FEELING THE HEAT.
THE SEABIRDS ARE HEADED
BACK TO THEIR SPOT
AT THE COFFEE GARDEN.
LOOK AT ALL THESE PEOPLE
WAITING FOR US.
BUT WHAT THEY DON'T KNOW
IS KORILLA
HAS ALREADY BEATEN THEM THERE.
KORILLA IS THERE.
KORILLA TRUCK
STOLE OUR SPOT.
ARE YOU KIDDING ME?
ACROSS TOWN,
ROXY'S GRILLED CHEESE
IS SET UP
AT THEIR FRIEND'S COFFEE SHOP.
THE PROBLEM IS
THEY STILL CAN'T KEEP UP
WITH DEMAND.
NO, THERE'S TWO MUSHROOMS
I FIRED.
THERE'S NOT.
AND THEN THERE'S DEVILICIOUS.
THEY'VE GOT A PRIME SPOT
BY THE GATEWAY MALL,
AND THEY'RE STILL OFFERING
A $1 OFF EVERY ORDER.
WE'RE OPEN BECAUSE WE KNEW IT
WOULD BE A SLOW DAY TODAY,
THAT
THAT WOULD WORK IN OUR FAVOR.
UNFORTUNATELY, THOSE DOLLARS
ARE ADDING UP,
AND THEY DON'T SEEM
TO REALIZE IT.
PERFECT.
BUT JUST WHEN YOU THINK
THE SALT LAKE CITY
WINNERS AND LOSER
ARE PRETTY MUCH SET IN STONE,
HANG ON‐‐
EVERYTHING IS ABOUT TO CHANGE.
LAST WEEK, I GAVE THE TEAMS
THEIR VERY FIRST SPEED BUMP‐‐
A TWIST THAT COMES
WHEN THEY LEAST EXPECT IT
THAT MAKES EVERYTHING
A LOT HARDER.
WELL, IT'S TIME
FOR SPEED BUMP NUMBER TWO,
AND THIS ONE IS GONNA BE
MORE LIKE A JOLT.
HEY, IT'S TYLER.
IT'S TYLER.
OH, MY GOD.
HOW'S EVERYTHING GOING
IN SALT LAKE SO FAR?
SALT LAKE'S WONDERFUL,
MY MAN!
So I told you guys
TO EXPECT ANOTHER SPEED BUMP,
AND THE QUESTION IS,
are you ready for it?
TELL HIM
TO CALL BACK LATER.
Okay, you guys know better
than anyone,
RUNNING A FOOD TRUCK MEANS
YOU'RE CONSTANTLY ON THE MOVE.
If you wanted to be
in one place,
you should have just opened
a regular restaurant.
GUYS, IT'S TIME TO MOVE
right now.
OH, GOD, GUYS,
WE GOTTA MOVE.
ARE YOU SERIOUS?
WE HAVE TO MOVE?
YEAH. YEAH.
NOT THIS EARLY.
I don't care
what you're doing.
AS SOON
AS YOU HANG UP THE PHONE,
I NEED YOU TO STOP COLD.
YO, GUYS, WE GOTTA MOVE
RIGHT NOW.
RIGHT NOW?
RIGHT NOW.
CLOSE UP YOUR WINDOW,
SHUT OFF SALES,
AND MOVE TO A NEW LOCATION,
and I mean new.
IS A BLOCK
A BRAND‐NEW LOCATION?
No, a block doesn't cut it.
You have to move
at least a mile.
WE HAVE TO MOVE COMPLETELY.
OH, AND HEY, HODGE PODGE? YEAH?
Since you won
the sausage Truck Stop,
GUESS WHAT?
YOU DON'T HAVE TO MOVE.
OH, YEAH, BABY!
CONGRATULATIONS.
YEAH! HA HA!
SO, EVERYONE, GET ROLLING,
AND GOOD LUCK.
YOU ARE OFFICIALLY CLOSED
AT YOUR CURRENT LOCATION.
WE HAVE TO MOVE NOW. OKAY.
THIS IS CRAZY. LIKE I DON'T
HAVE ENOUGH TO DEAL WITH.
YOU GUYS WANT TO HELP US
WIN THIS GAME?
YEAH, WHERE YOU GOING?
WE DON'T KNOW. WE NEED HELP.
WE'RE NOT FROM HERE.
HOW FAR AWAY IS IT?
IT'S 21st SOUTH
AND 400 WEST.
WE ARE JUST FOLLOWING SOME DUDE
IN A BLACK TRUCK
THAT WE DON'T EVEN KNOW.
THIS ISN'T A SPEED BUMP.
THIS IS A SPEED HICCUP.
WERE YOU GUYS AT THE PET
ADOPTION YESTERDAY? YEAH.
WELL‐‐
MAYBE WE SHOULD
GO BACK THERE.
GO BACK THERE. IT'S‐‐
TODAY'S THE FINAL DAY.
HEY, DAN, YOU WANT TO GO
BACK TO PET ADOPTION?
- THAT'S A GREAT IDEA.
- DON'T GO AWAY.
I'M GONNA BE WITH YOU IN
ONE SECOND. AND YOUR NAME?
EVERY SINGLE TRUCK
IS MOVING RIGHT NOW.
THEY'RE NOT SELLING FOOD.
WE GOT THIS CITY.
WHILE THEY'RE SEARCHING
FOR NEW LOCATIONS,
FRUSTRATED WITH EACH OTHER,
WE'RE JUST IN HIGH SPIRITS
RIGHT HERE, COOKING GREAT FOOD
FOR A LOT OF GREAT PEOPLE.
HOW ARE YOU?
YO, WHERE ARE WE GOING? SO WE
CAN TELL THESE PEOPLE SOMETHING.
DO YOU HAVE A SECOND PLAN?
WHAT TYLER DOESN'T REALIZE IS WE
GET SHUT DOWN ALL THE TIME.
AS NEW YORKERS,
WE THRIVE ON CHAOS.
WHERE DO YOU GUYS THINK
WE SHOULD MOVE TO?
LIBERTY PARK?
WHERE'S THAT?
HIGHLAND AND 21st‐‐IS THAT,
LIKE, RIGHT AROUND HERE?
JUST DOWN HERE. OKAY.
WE'RE TAKING SUGGESTIONS
FROM EVERYBODY.
- SHOULD WE GO TO THE FERRARI DEALERSHIP?
- YEAH!
YEAH? WE'RE GOING
TO THE FERRARI DEALERSHIP.
OH, YEAH, LOOK AT THAT.
THEY'RE FOLLOWING US EVERYWHERE,
BABY.
THIS IS GREAT‐‐PEOPLE ARE
LITERALLY RUNNING TO OUR TRUCK.
LOOKS LIKE
SOME KIND OF ZOMBIE MOVIE.
YEAH! OH, HELL, YEAH!
GRILLED CHEESE!
MIKE. MIKE'S FRIES
ARE READY.
PEOPLE ARE ORDERING
A TON OF FOOD,
BUT WE CANNOT MAKE
THESE SANDWICHES FAST ENOUGH,
AND IT'S REALLY AFFECTING
OUR SALES.
- RON, I GOT YOUR ROOKIE READY FOR YOU.
- YEAH.
ALL RIGHT, PERFECT.
WE JUST STOPPED IN FRONT
OF THE FIRST SPOT THAT WE FOUND
THAT LOOKED LIKE A GOOD SPOT,
BECAUSE PEOPLE
WERE FOLLOWING US.
OH, YEAH,
TWO CUBAN SANDWICHES, PLEASE.
AMAZING.
LOOK, THERE IT IS.
THIS IS GREAT.
PEOPLE ARE SAYING HOW THEY'RE
LOOKING FOR US, FOLLOWING US.
IT'S CRAZY.
OKAY, YOU GUYS READY?
ALL RIGHT, GUYS,
LET'S START SELLING.
WHOO!
LET'S SEE
WHAT WE CAN DO HERE.
I'M HAPPY TO ANNOUNCE
THAT SEABIRDS IS OFFICIALLY OPEN
FOR BUSINESS.
COME ON DOWN!
WHOO! LET'S DO THIS.
THERE'S REALLY NOBODY HERE.
THIS WAS A HORRIBLE DECISION
OF A PLACE TO GO.
AAH! SO FRUSTRATING!
OUR HUGE CROWD DIDN'T REALLY
FOLLOW US HERE TO PIONEER PARK,
AND WE'VE BARELY DONE ANY SALES.
HOPEFULLY THE PEOPLE AT THE PARK
WILL COME OUT
AND BUY LOTS OF FOOD.
OH, MY GOD, OUR LINE WENT
FROM 20 PEOPLE TO 4 PEOPLE.
YO, PAUL, WE'RE OUT OF BEEF.
SO, STEVE, WE'RE OUT OF KIMCHI.
STILL GOT THAT MEAT
FROM THE TRUCK STOP.
WE'VE RUN OUT
OF PRACTICALLY EVERYTHING,
SO AT THIS POINT,
WE DECIDE TO BREAK OUT
THE CREMINELLI PORK BELLY.
LIMITED EDITION.
IT PRETTY MUCH
IS SLABS OF PORK BELLY
SEASONED WITH SALT AND PEPPER
AND SESAME OIL.
THIS IS THE SPECIAL CUT THAT WE
GOT DIRECTLY FROM CREMINELLI.
YEAH, I WANT
TO GET ONE. I'LL WAIT.
ONE RIGHT HERE.
I DO. I DO. ALL RIGHT.
WHOO‐HOO!
IT TASTES LIKE BACON,
BUT A LITTLE BIT CREAMIER.
IT'S DELICIOUS.
WE MADE MORE THAN $100
WITH THAT TRUCK STOP MEAT.
THE PRIZE FOR THE TRUCK STOP
WAS $100.
$7, LAURIE.
$7, PLEASE.
WHEN WE'RE WRAPPING DOWN,
AND THERE'S NOTHING GOING ON
IN THE CITY,
IT LEAVES US NOTHING
TO WORRY ABOUT.
IT'S PRETTY
FRICKIN' AMAZING.
I'M FEELING SUPER CONFIDENT.
WE CAME OUT HERE JUST READY
TO TAKE THIS TOWN OVER
ONE PERSON AT A TIME,
AND WE FEEL LIKE WE HAVE MORE
THAN SUCCEEDED IN DOING THAT.
GOOD NIGHT, SALT LAKE CITY.
$60, $80, $300.
$500, $1,000, $1,500.
SOLD OUT OF EVERYTHING! WHOO!
CLOSE THIS PUPPY UP!
LET'S GET OUT OF
HERE, BOYS.
I DON'T EVEN KNOW
HOW MUCH THIS IS.
IT'S SCARY, 'CAUSE WE WORKED
REALLY, REALLY HARD,
AND WE THOUGHT WE DID GREAT,
BUT YOU NEVER KNOW WHAT OTHER
TRUCKS ARE GONNA COME UP WITH.
BUT YOU NEVER KNOW WHAT OTHER
TRUCKS ARE GONNA COME UP WITH.
OH, MY GOSH.
I REALLY DON'T KNOW
WHO'S GONNA GO HOME,
BUT I'M PREPARING
FOR THE WORST.
GUYS, IT'S TIME
FOR OUR SECOND
GUYS, IT'S TIME
FOR OUR SECOND
"GREAT FOOD TRUCK RACE"
ELIMINATION.
UH‐OH.
EVERYBODY LOOKS CONFIDENT.
I THINK EVERYBODY DID
REALLY WELL.
ALL ALONG, I SAID THIS RACE
WAS GONNA BE ABOUT MORE.
I MEANT MORE PRIZE MONEY
AND COMPETITION,
BUT APPARENTLY,
YOU GUYS MEANT MORE SALES.
ALTOGETHER, THE SEVEN TRUCKS
MADE OVER $25,000.
JEEZ.
I'M PRETTY GOOD AT MATH,
AND THIS IS A SHOCKING
AMOUNT OF MONEY.
IT ALL COMES DOWN
TO THIS LEDGER‐‐
WHO MADE THE MOST,
WHO MADE THE LEAST,
AND WHO
IS OUT OF THE RACE.
IN FIRST PLACE,
WITH A TRULY ASTOUNDING
TOTAL
OF $5,665...
KORILLA.
CONGRATULATIONS.
YOU GOTTA GIVE IT UP TO THEM.
THAT WAS A FANTASTIC WEEKEND.
WE'RE HAPPY.
WE'RE EXCITED. BUT AT THE SAME
TIME, I MEAN, WE HUSTLED HARD.
CONGRATULATIONS, GUYS,
YOU'RE SAFE.
TAKE A STEP BACK.
HODGE PODGE, YOU GUYS GOT
AN EXTRA $100 IN SEED MONEY,
AND YOU DIDN'T HAVE TO
PARTICIPATE IN THE SPEED BUMP,
AND YOU'RE NOT
IN FIRST PLACE. WHY?
I HAD HIPPIE FEST, MAN.
I HAD TO LOWER MY PRICES.
DID YOU? MAYBE IN
THE WRONG LOCATION THEN, HUH?
IN SECOND PLACE, SAFE,
WITH $3,709,
CAFé CON LECHE.
CONGRATULATIONS.
NICE REBOUND, GUYS.
IN THIRD PLACE,
WITH $3,646,
HODGE PODGE.
WHOO‐HOO!
IN FOURTH PLACE
WITH $3,281,
LIME TRUCK.
A LITTLE BIT OF FALL OFF
FROM THE PURPLE PEOPLE EATERS,
HUH?
IN FIFTH PLACE
AND SAFE
WITH $3,036,
SEABIRDS.
WE'RE DOWN TO TWO TEAMS‐‐
ROXY'S AND DEVILICIOUS.
HERE IS WHERE THINGS
GET A LITTLE TENSE.
IN A WEEKEND WHERE ALL
THE TRUCKS MADE OVER $25,000,
$159 IS GONNA BE
THE DIFFERENCE
BETWEEN ONE TEAM
STAYING IN THE RACE
AND ONE TEAM GOING HOME.
ALL RIGHT, GUYS,
IN SIXTH PLACE AND SAFE
FOR NOW...
THERE IS NO WAY THAT AFTER
EVERYTHING THAT WE'VE DONE
AND ALL THE SPEED BUMPS
THAT WE HAVE HURDLED
THAT WE CAN GO HOME RIGHT NOW.
COME ON, TYLER, JUST TELL US
WHAT THE DEAL IS.
WE'RE WICKED TENSE RIGHT NOW.
ARE WE GOING HOME OR ARE WE
GOING TO THE NEXT CITY?
ROXY'S GRILLED CHEESE...
WITH A TOTAL OF $3,006.
THE BOSS AND TOUGH GUYS
HANG ON FOR ANOTHER WEEKEND.
CONGRATS.
DEVILICIOUS,
YOU MADE $2,847.
NOT A BAD SHOW.
LOSING BY $160
WAS...
WAS A LITTLE ROUGH.
PRICE POINT
AND THE MARKETING END
IS MY JOB,
AND WE'RE THE ONES GOING HOME.
GIVE DEVILICIOUS
THE HAND THEY DESERVE,
AND LET'S SAY GOOD‐BYE.
GOOD‐BYE, GUYS.
THANK YOU.
SEE YOU, GUYS.
IT'S NOT‐‐IT'S NOT
YOUR FAULT.
IT'S NOT, KRISTINA.
GET THAT OUT OF YOUR HEAD
RIGHT NOW.
WE'RE ALL RESPONSIBLE
FOR GOING HOME.
WE ALL MADE
THESE DECISIONS.
AND NOW FOR THE REST OF YOU,
IT'S ONTO THE NEXT CITY,
WHERE I PROMISE YOU,
THE CHALLENGES
ARE GONNA JUST KEEP COMING.
AND THAT NEXT STOP
IS 535 MILES DUE EAST‐‐
DENVER, COLORADO!
THIS AIN'T A JOKE.
THIS GAME IS ON.
WE ARE JUST GOING TO BE
EVEN MORE POWERFUL
AND MORE EXTRAORDINARY
IN DENVER.
I WILL SEE YOU
IN THE MILE HIGH CITY.
LET'S GET IN YOUR TRUCKS,
AND LET'S GET ROLLIN'!
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
WELCOME TO COLORADO!
YEAH!
TODAY, EACH TEAM
WILL CREATE AN ORIGINAL DISH
USING MUSHROOM THAT YOU DIG
OUT OF THE EARTH.
WHERE DO YOU FIND
MUSHROOMS?
WHERE DO YOU FIND
MUSHROOMS?
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
YOU'VE GOTTA WORK HARDER.
YOU'RE NOT GONNA CRY,
ARE YOU?