The Great Food Truck Race (2010–…): Season 2, Episode 3 - Rocky Mountain Highs and Lows - full transcript
PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE,"
EIGHT TEAMS OF CHEFS
AND THEIR FOOD TRUCKS...
(horns honk)
SET OFF FOR SIN CITY...
I'D LOVE TO SERVE YOU FOOD!
SET OFF FOR SIN CITY...
I'D LOVE TO SERVE YOU FOOD!
THEN SALT LAKE CITY...
I LOVE SALT LAKE CITY!
WITH 100 GRAND ON THE LINE.
YEAH, BABY!
IN SALT LAKE,
FOR BETTER AND WORSE...
YOU HUNGRY?
THE TEAMS SHOWED
THEIR TRUE COLORS.
LIME TRUCK SIGNED
A CONTRACT SAYING
THAT THEY CAN BE THE ONLY TRUCK
AT THE PET ADOPTION EVENT.
YEAH!
SOME TRUCKS OWNED THE TOWN,
LIKE KORILLA,
WHO PROVED DEFINITIVELY THEY
CAN SERVE THEIR KOREAN BARBECUE
FAST AND FURIOUS...
AND HERE YOU GO, MISS.
THANKS A LOT. ENJOY, ALL RIGHT?
AND THERE WAS CAFE CON LECHE
WHO STRUCK GOLD
BY PARTNERING WITH
A LOCAL LATIN RESTAURANT.
(trilling)
MEANWHILE, ROXY'S GRILLED CHEESE
STRUGGLED TO JUST SERVE
THEIR CUSTOMERS...
SO WE'LL BE UP AND RUNNING
IN ABOUT 20 MINUTES.
(crowd chanting)
WE WANT GRILLED CHEESE!
(James) UH‐OH. UH‐OH.
COME ON. GET THE DOORS OPEN.
AND THE SEABIRDS STUMBLED
OVER LOCATION AFTER LOCATION.
(Raya gasps)
KORILLA'S THERE.
GUERILLA TRUCK.
IN THE END,
SAN DIEGO'S DEVILICIOUS TRUCK
FELL JUST $159 SHORT
AND MADE
THE LONG, LONELY DRIVE HOME.
♪♪♪
NOW THE RACE COMES
TO DENVER, COLORADO.
SIX 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.
(men and women)
FOOD TRUCK ROAD TRIP!
♪♪♪
(Daniel) DO YOU THINK
WE'RE GONNA KEEP
THE SAME STRATEGY HERE IN DENVER
AS WE DID IN SALT LAKE CITY?
THE GAME HAS CHANGED, MAN.
I WAS KIND OF BLOWN AWAY
BY THOSE‐‐THOSE NUMBERS
IN SALT LAKE.
DENVER'S MORE OF A LARGER CITY,
BUT THE FOODIE POPULATION
MIGHT BE SO BIG THAT
IT WON'T MAKE A DIFFERENCE.
WE'RE KIND OF BANKING
ON THE IDEA THAT
IT'S GONNA BE BUSIER. THAT'S
KIND OF WHAT I WAS THINKING.
I HOPE SO, TOO,
'CAUSE IF NOT, THEN, YOU KNOW,
OUR GAME PLAN'S
GOTTA CHANGE A LITTLE.
(horn honks)
CUBA CUBA IS
THE MOST PRESTIGIOUS
CUBAN RESTAURANT IN DENVER.
WHAT BETTER WAY THAN
FOR CAFE CON LECHE
AND CUBA CUBA TO TEAM UP
TO DO A CUBAN CARNIVAL?
I'M SO PUMPED TO BE IN COLORADO.
WE CAME IN SECOND
IN SALT LAKE CITY,
AND WE'RE FEELING
REALLY CONFIDENT RIGHT NOW,
AND HOPEFULLY, INSTEAD OF BEING
SECOND, WE COULD BE FIRST.
WE'RE GONNA SELL
THOUSANDS OF DOLLARS,
AND WE'RE GONNA WIN DENVER.
WE HAD A TOUGH TIME
IN SALT LAKE CITY.
BARELY SQUEEZED BY.
IT'S ALL ABOUT BEING ABLE TO PUT
THOSE SANDWICHES OUT FASTER.
THE DEMAND'S THERE. WE JUST HAVE
TO MEET IT WITH THE SUPPLY.
WELL, DUDE, I GOT A SYSTEM.
WE'RE GONNA HAVE
A LITTLE ASSEMBLY LINE.
WHEN WE PULL UP SOMEWHERE,
WE'RE GONNA PRE‐MAKE
AS MANY SANDWICHES AS WE CAN.
ACCORDING TO THE INTERNET,
THE MOST POPULAR RESTAURANT
IN ALL OF DENVER
IS CALLED STEUBEN'S.
THEY ALSO HAVE A FOOD TRUCK
ON THE ROAD, TOO.
I'M GONNA TRY
TO REACH OUT TO THEM
AND SEE IF THERE'S ANYTHING
WE CAN DO TOGETHER.
HI. UH, IS THIS STEUBEN'S?
SO IT TURNS OUT, THE GUY
THAT OPERATES STEUBEN'S
IS A FELLOW NEW YORKER
AND A FELLOW SECOND‐GENERATION
KOREAN‐AMERICAN.
SO IT'S OBVIOUS THAT WE'RE GONNA
WORK THINGS OUT TOGETHER.
GREAT, DOC. THANKS SO MUCH.
WE'LL SEE YOU IN A LITTLE BIT.
BABE, THE SAME KIND OF THING
AS WHAT WE DID
IN, UH, PAST CITIES.
WE'RE JUST GONNA GIVE
OUR PURVEYORS A CALL,
GIVE 'EM OUR LISTS,
SEE WHAT WE CAN GET FROM 'EM.
COLORADO'S DEFINITELY GOT
GREAT BEEF AND MEAT,
SO WE'LL TRY
AND LOAD UP ON THAT.
HOPEFULLY, IT'S FRESH, DUDE.
(Raya) WHAT ARE WE DOING
IN THE MOUNTAINS?
I DON'T KNOW. I THOUGHT
WE WERE GOING TO DENVER.
WE KNOW THAT DENVER DOES NOT
HAVE A LOT OF VEGAN FOOD,
SO I'M A LITTLE BIT NERVOUS.
TYLER,
WHERE ARE YOU TAKING US?!
HOPEFULLY HE DOESN'T MAKE US
HUNT SOMETHING.
♪♪♪
(horn honks)
(horns honk)
YEAH!
(laughs)
(James) HEY!
(woman laughs)
(man) OH, YEAH!
(Tyler) WELCOME TO COLORADO!
(all cheering)
YEAH!
YEAH!
ALL RIGHT, GUYS,
WE'RE GONNA DO THINGS
A LITTLE DIFFERENTLY TODAY.
WE'RE GONNA TALK ABOUT DENVER
AND YOUR SEED MONEY
IN A LITTLE WHILE.
NOW LAST YEAR, FOOD TRUCKS WERE
A COOL, NEW PHENOMENON,
SORT OF A HOT TREND.
THIS YEAR, FOOD TRUCKS HAVE GONE
TO A WHOLE NEW LEVEL,
ATTRACTING NATIONAL ATTENTION.
THAT'S WHERE MY GOOD FRIEND
ROBIN ROBERTS COMES IN.
GIVE HER A ROUND OF APPLAUSE.
HI!
SHE HOSTS A LITTLE SHOW
THAT'S SEEN BY ABOUT
5 MILLION PEOPLE EACH WEEK
CALLED "GOOD MORNING AMERICA."
MAYBE YOU'VE HEARD OF IT.
YEAH! WHOO!
GUYS, ROBIN HAS
INTERVIEWED PRESIDENTS
AND COVERED BREAKING STORIES
AROUND THE WORLD,
AND TODAY, SHE IS HERE
TO DO A STORY ON YOU.
THAT IS AWESOME!
I GREW UP WATCHING HER.
LIKE, SHE'S FAMOUS, YO!
I'M EXCITED.
ROBIN AND HER CREW
WILL BE TAPING A SEGMENT
FOR "GOOD MORNING AMERICA."
SO I HOPE YOU'RE READY
FOR THE NATIONAL STAGE.
I'M A FOODIE.
I LOVE A GOOD COMPETITION.
SO BRING IT ON, MY FRIENDS.
BRING IT ON.
ALL RIGHT, GUYS,
YOU ALL KNOW BY NOW
THAT WE'RE GONNA HAVE
A TRUCK STOP FIRST,
SO LET'S GET COOKING.
THERE'S AN INTERESTING NEW TREND
IN THE DENVER FOOD SCENE,
WHICH I THINK IS PRETTY COOL.
RATHER THAN BUYING
FRESH MUSHROOMS,
THE BEST CHEFS IN TOWN ARE DOING
IT THE OLD‐FASHIONED WAY.
THEY'RE FORAGING,
WHICH MEANS THEY'RE HIKING OUT
TO REMOTE LOCATIONS...
OH!
AND THEY'RE PICKING
THE MUSHROOMS THEMSELVES.
TODAY, EACH TEAM WILL CREATE
AN ORIGINAL DISH USING MUSHROOMS
THAT YOU DIG OUT OF THE EARTH.
YES!
HOW ABOUT THAT, SEABIRDS?
BIG DIFFERENCE FROM
THE SAUSAGE FACTORY, YEAH?
YES! WE LOVE IT.
WE LOVE MUSHROOMS.
FORAGING FOR MUSHROOMS‐‐
I DON'T REALLY LIKE THAT IDEA.
I USUALLY GO TO THE CORNER STORE
AND GET 'EM.
I JUST HOPE
THEY'RE NOT POISONOUS.
LIKE ALWAYS, YOUR DISH
SHOULD REFLECT
YOUR STYLE
AND YOUR TRUCK,
USING THE STAPLES
THAT YOU HAVE ON HAND.
BUT SINCE YOUR CUPBOARDS
ARE BARE...
(woman) OOH!
OH.
WHOO!
IN THE TRUNK OF MY CAR,
I HAVE SIX BOXES
OF FRESH INGREDIENTS
FOR YOU GUYS TO USE‐‐
BISON, SCALLOPS,
AND PLENTY OF VEGETABLES.
YOU WILL HAVE EXACTLY
50 MINUTES‐‐5‐0‐‐
TO FORAGE, PLAN, YOUR MENU,
AND COOK YOUR DISH,
SO BUDGET YOUR TIME WISELY.
THEN A GREAT LOCAL CHEF WHO
KNOWS EVERY INCH OF THIS TERRAIN
WILL JUDGE YOUR DISHES.
OOH.
ONE OF YOU WILL WIN
A HUGE ADVANTAGE
THAT I'M NOT GONNA DIVULGE.
THAT'S BECAUSE ROBIN IS
GONNA DO IT LATER.
LET'S GO! LET'S DO IT!
(Robin laughs)
GO GET 'EM.
TIME IS OF THE ESSENCE.
I DON'T SEE ANY MUSHROOMS.
I DON'T EVEN KNOW
WHAT IT LOOKS LIKE.
TEAMS HAVE TO STAY TOGETHER.
TEAMS OF THREE.
THEY CAN'T GET SPREAD OUT.
WHERE DO YOU FIND MUSHROOMS,
YO?
I'M ASSUMING AROUND TREES
AND STUFF.
LET'S GO UP HERE MAYBE.
FORAGING IS A LOT HARDER
THAN I THOUGHT IT'D BE.
I THOUGHT IT'D BE SOMETHING
THAT WE DO NATURALLY
BECAUSE WE'RE VEGANS,
BUT APPARENTLY NOT.
WHERE YOU AT, MUSHROOMS?
(Chris) HERE WE GO.
ALL RIGHT, WE'RE DONE.
YEAH, WE'RE DONE. LET'S GO.
WE'RE DONE.
OH, MY.
ALL RIGHT, LET'S GO.
(James) OVER HERE, MARC.
IT'S COMING RIGHT OVER.
(Mike) HERE YOU GO.
HERE YOU GO. HERE YOU GO.
GET OUT OF HERE RIGHT NOW.
YEAH, BUDDY!
OH, I FOUND SOME, JESS.
PORCINIS.
(Jesse) THAT'S WHAT WE WANT.
I'VE NEVER SEEN SOMEONE
SO EXCITED TO GET A MUSHROOM.
(Maria) GO GET THE BOX, GABRIEL.
WAIT. NO. OH, OKAY.
TAKE 'EM OUT.
ONLY ONE BOX, CATIE.
OH, LOOK!
YES! MUSHROOMS!
MUSHROOMS.
YAY! (speaks indistinctly)
LET'S MAKE TOSTADAS.
IT'S STILL STREET FOOD.
WE CAN DO IT
WITH GROUND BISON ON IT.
(Jacquelyn) YEAH.
(Catie) STEAK? WE COULD DO
TWO DIFFERENT TOSTADAS.
I COULD DO TWO TOSTADAS.
WE'LL DO A FISH TOSTADA.
OOH.
GIVE 'EM A LITTLE FLAKE.
YEAH, DO‐‐DO SCALLOPS.
WE'LL DO‐‐DO‐‐
OH, YEAH, GIVE ME THE SCALLOPS.
(Frankie) I'M MAKING A PORK
SANDWICH WITH MUSHROOM SAUCE.
IT'S VERY TRADITIONAL TO HAVE
PAN CON LECHON IN THE PAN.
I'M DOING A MUSHROOM SAUCE WITH
A LITTLE MOJO, A LITTLE WINE.
I'M REDUCING IT RIGHT NOW.
WE'RE KEEPING IT LOCAL.
LOCAL STUFFED, UH,
BISON BURGER WE'VE STUFFED
WITH THESE LOCAL MUSHROOMS.
LEEK, AND BABY SPINACH‐‐WE'RE
GONNA STUFF OUR BURGER WITH IT.
AND THEN WE'RE GONNA PUT
A LITTLE PARMESAN‐CRUSTED BREAD.
WE'RE THINKING ABOUT
DOING A JUNGOL,
WHICH IS A TYPE
OF, UH, SOUP/PORRIDGE.
OOH, TOFU.
(Eddie) SO FAR WE HAVE
ONIONS AND MUSHROOMS.
ADD SOME SUGAR.
WE WANT TO GET IT TO A BROIL.
(Raya) OKAY, LET'S LOOK
AT EVERYTHING AND JUST TRY
TO THINK OF, LIKE, WHAT WE WOULD
WANT TO EAT FOR LUNCH.
WE HAVE COUSCOUS.
LET'S USE COUSCOUS, 'CAUSE WE
KNOW WE CAN DO THAT REALLY FAST.
WE CAN DO
A COUSCOUS STUFFED MUSHROOMS.
YEAH.
MY HEART IS POUNDING SO FAST.
I DON'T KNOW IF IT'S BECAUSE
OF THE HIGH ALTITUDE
HERE IN COLORADO OR IT'S BECAUSE
I'M NERVOUS FOR EVERYONE.
(Jason) WE'RE DOING
SURF AND SURF AND TURF AND TURF.
JESSE IS GONNA TAKE
THE TOP ROUNDS AND SEAR IT.
HE'S GONNA MAKE A MUSHROOM
DUXELLE WITH THE PORCINIS,
AND HE'S GONNA ROLL THAT
AROUND IT.
I AM GONNA TAKE
THE OYSTERS MUSHROOMS,
GET 'EM NICE AND CRISPY, AND PUT
A SCALLOP ON TOP OF THAT.
TEN, NINE,
EIGHT,
SEVEN,
SIX,
FIVE,
FOUR,
THREE, TWO,
THAT'S INCREDIBLE.
ONE. WRAP IT UP, GUYS.
THE MUSHROOM COMPETITION
IS OVER.
GUYS, THIS IS FRANK BONANNO.
HE IS ONE OF DENVER'S BUSIEST
AND MOST RESPECTED CHEFS,
WITH SIX RESTAURANTS
IN OPERATION THIS YEAR.
FRANK WILL TASTE YOUR DISHES
AND PICK A WINNER,
AND THAT TEAM WILL GET
A HUGE ADVANTAGE
THAT ALL OF YOU ARE GONNA NEED
HERE IN DENVER.
BUT BEFORE WE GET TO THAT,
ROBIN HAS TO GET
TO HER NEXT ASSIGNMENT.
NO.
(man) AW.
ROBIN, BEFORE YOU LEAVE,
WILL YOU PLEASE TELL THE TEAMS
WHAT THE WINNER WILL RECEIVE
FOR THE MUSHROOM
TRUCK STOP CHALLENGE?
ALL RIGHT, I'M GONNA LEAVE YOU
WITH A LITTLE SOMETHING.
CALL THIS PERSON.
YOU WILL GET AN EXCLUSIVE
INTERVIEW AT KMGH....
YEAH!
BE ABLE TO GET THE WORD OUT
ABOUT YOUR FABULOUS FOOD TRUCK!
(Chris) YEAH!
BEING ABLE TO DO AN INTERVIEW
SOLELY WITH THE LIME TRUCK‐‐
IT WOULD BE
SUCH A HUGE ADVANTAGE
OVER THOSE OTHER TEAMS.
SEE YOU GUYS.
SEE YOU BACK IN NEW YORK,
ALL RIGHT? ROBIN ROBERTS.
GOOD LUCK! GOOD LUCK!
WHOO!
ARE YOU GUYS READY
TO GET DOWN TO BUSINESS?
(men) YEAH.
LET'S TASTE SOME FOOD.
ALL RIGHT, JAMES FROM ROXY,
COME ON UP.
SO WE DID A WILD MUSHROOM‐
STUFFED BISON BURGER.
ON THE SIDE, WE HAVE
SOME POLENTA FRITTERS
WITH A LITTLE CHIPOTLE‐
CRANBERRY SIPPING SAUCE.
I REALLY LIKE THE USE
OF THE BISON.
I THOUGHT
THAT THE BACON WAS PERFECT.
I LOVE YOUR DIPPING SAUCE.
THE ONLY THING I DIDN'T REALLY
GET WAS A LOT OF MUSHROOM IN IT.
THANKS.
ALL RIGHT, BEYOND BORED
FROM THE LIME TRUCK, COME ON UP.
BEYOND BORED.(laughs)
HOW'S IT GOING, GENTLEMEN?
GOOD.
SO WE DID A, UH, SURF AND SURF
AND TURF AND TURF.
SO WE ACTUALLY FOUND
SOME OYSTER MUSHROOMS.
THOSE ARE DIRECTLY UNDER
THE SCALLOPS.
INSIDE THE BEEF,
WE HAVE A PORCINI DUXELLE.
IN THE MIDDLE IS A LITTLE
TRUFFLE SPINACH AS WELL.
I THOUGHT YOUR DISH
WAS REALLY GOOD.
I THOUGHT YOU REALLY HAD A TON
OF MUSHROOM FLAVOR GOING ON.
I THOUGHT IT WAS
REALLY WELL‐EXECUTED.
THE ONLY THING THAT REALLY
BUMMED ME OUT
WAS THE TRUFFLE OIL. I JUST
DIDN'T THINK IT WAS NECESSARY.
CHRIS FROM HODGE PODGE,
COME ON UP.
WHAT'S UP, CHEF?
WE FOUND TWO DIFFERENT
MUSHROOMS, SO WE DID TWO DISHES.
THE FIRST ONE WE FOUND WAS
THE CINNAMON CAP MUSHROOMS.
AND WE ACTUALLY TOOK LAMB,
BEEF, BACON, AND OUR BUFFALO
AND JUST KINDA MADE
LIKE A TACO MEAT.
ON THE OTHER SIDE, WE HAVE
TEMPURA‐FRIED SCALLOPS
DONE WITH
CRISPY SHIITAKE MUSHROOMS.
THE MUSHROOMS ARE REALLY GOOD.
THEY'RE COOKED REALLY WELL.
YEAH, THEY ARE.
THE MEAT IS REALLY GOOD. IT'S
NOT OVERPOWERING THE MUSHROOMS.
THE APPLE CIDER GASTRIQUE IS
A LITTLE SWEET FOR ME.
THANK YOU.
THANK YOU.
FRANKIE FROM CAFE CON LECHE,
THE GUY WHO CAN ROCK A FEDORA
LIKE NO ONE.
(laughs)
IT'S A CUBAN.
A PORK, MUSHROOM, SPINACH
PRESSED SANDWICH
WITH MUSHROOM
MOJO MUSTARD SAUCE.
I THINK YOU DID A GREAT JOB.
THE MOJO SAUCE THAT YOU MADE
WAS DELICIOUS.
I THOUGHT THE BREAD WAS
PERFECTLY CRISPY.
THE PORK WAS NICE AND MOIST.
I THINK I WOULD HAVE LIKED
MORE MUSHROOM IN IT.
ALL RIGHT, RAYA FROM SEABIRDS,
STEP ON UP.
YEAH!
WE FOUND SOME BEAUTIFUL
PORCINI MUSHROOMS,
AND WE STUFFED THEM
WITH CRANBERRY‐LEEK COUSCOUS
AND THEN PLACED IT
OVER A BED OF SPINACH
WITH A TOASTED WALNUT
AND AGAVE VINAIGRETTE.
I LIKE IT. IT'S SWEET.
IT DOES NEED SALT.
THAT WAS REALLY HEALTHY, LIGHT.
I LOVED THE MUSHROOM IN IT,
AND THE COUSCOUS HAD
A LITTLE BIT OF SWEETNESS
THAT I THOUGHT COMPLEMENTED IT
REALLY WELL.
I THINK I COULD HAVE HAD
A LITTLE MORE MUSHROOM,
BUT I THOUGHT THE FLAVOR
COMBINATIONS WERE REALLY GREAT.
EDDIE FROM KORILLA,
COME ON UP.
IT'S ACTUALLY CALLED
PUSAN JUNGOL.
MUSHROOM SOUP.
AND WE DECIDED TO ADD
SOME SCALLOPS.
WOW. I LIKE THE TOFU IN IT.
I ALMOST DON'T KNOW
IF IT NEEDED SCALLOP.
IT'S GOT GREAT MUSHROOM FLAVOR.
IT'S GOT REAL DEPTH TO IT.
REALLY GOOD.
THANK YOU.
I FEEL LIKE THIS CHALLENGE WAS
KIND OF PUT FORTH
FOR US TO SHOWCASE OUR TALENT.
WE'RE A VEGAN TRUCK
AND WE'RE GONNA WIN.
ALL RIGHT, GUYS, CHEF FRANK
HAS TASTED ALL OF YOUR DISHES.
CHEF, WHO HAD THE BEST DISH?
♪♪♪
COMING UP ON "THE GREAT
FOOD TRUCK RACE"...
WE HAVE ZERO MONEY TO BUY
INGREDIENTS, AND WE'RE LOOKING
FOR SOMEONE WHO COULD POSSIBLY
LOAN US SOME MONEY.
GIVE ME A CHALLENGE, BABY!
GIVE ME A CHALLENGE, BABY!
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
(laughs) WHAT?
THAT'S NOT HOW IT WORKS
IN FOOTBALL.
YOU TWO NOW HAVE THE DAY OFF.
WHAT?
ALL RIGHT, GUYS, THE CHEF HAS
TASTED ALL OF YOUR DISHES.
WHY DON'T YOU TELL US WHO
HAD THE BEST MUSHROOM DISH?
BEING FROM COLORADO,
AND COOKING HERE AND FORAGING
FOR MUSHROOMS MYSELF,
I THOUGHT THE ONE TEAM
THAT REALLY SHOWED ME
I THOUGHT THE ONE TEAM
THAT REALLY SHOWED ME
WHAT MUSHROOMS AND COLORADO ARE
ALL ABOUT WAS...
LIME.
YES!
BULL'S‐EYE.
WE ARE SO OVERDUE
FOR RECOGNITION
IN OUR TRUCK STOP MEALS.
IT WAS A FANTASTIC DISH. IT WAS
PROBABLY ONE OF THE BEST DISHES
WE'VE COOKED
ON THIS ENTIRE TRIP.
I THINK THIS IS GONNA START
A RAMPAGE.
UGH.
IT WAS DISAPPOINTING
THAT WE DIDN'T WIN, FOR SURE.
I MEAN, IT WAS MUSHROOMS,
AND WE'RE A VEGAN TRUCK
AND EVERYTHING,
BUT I WASN'T REALLY SURPRISED,
BECAUSE WE HAD TO COMPETE
WITH ALL THOSE DIFFERENT MEATS,
AND I MEAN, THAT'S JUST
A DAY‐TO‐DAY THING FOR US.
WELL, LIME, CONGRATULATIONS.
ROBIN LEFT BEHIND
A BUSINESS CARD.
IT'S FOR THE LOCAL ABC AFFILIATE
HERE IN DENVER.
CALL THIS NUMBER. YOU'LL GET
AN EXCLUSIVE INTERVIEW
TO BE ABLE TO TELL YOUR STORY.
THIS IS A GREAT START TO DENVER.
FIRST ROBIN ROBERTS,
AND NOW WE GET
TO HAVE AN INTERVIEW
AND TELL ALL OF DENVER
WE'RE COMING.
ARE YOU GUYS CURIOUS ABOUT
HOW MUCH, UH, SEED MONEY
YOU'RE GONNA GET THIS TIME
AROUND?
(all) YEAH!
THE ANSWER IS NONE.
ZERO?
I MEAN, HOW ARE WE SUPPOSED TO
BUY ANYTHING?
WE DON'T EVEN KNOW
A SINGLE PERSON IN DENVER.
THERE'S NO VEGAN RESTAURANTS.
WE'RE STRESSED.
BUT, LIME TRUCK,
SINCE YOU WON THE CHALLENGE,
YOU GET $200 TO USE
AS SEED MONEY.
HA HA! ALL YOU GUYS HAVE
ZERO SEED MONEY,
AND WE HAVE $200.
WE'RE GONNA BE BUYING GROCERIES
AND BE OPEN FIRST. AWESOME.
THE REST OF YOU WILL
HAVE TO FIGURE OUT
HOW TO GET OPEN WITHOUT A PENNY.
DO WHAT YOU GOTTA DO.
BEG, BORROW, BUT DON'T STEAL.
AND REMEMBER
TO KEEP YOUR PHONES ON,
BECAUSE THERE IS A SPEED BUMP
COMING IN YOUR NEAR FUTURE.
THIS ONE'S REALLY GONNA THROW
YOU FOR A LOOP.
ALL RIGHT, GUYS,
READY TO GO ON TO DENVER?
(all) YEAH!
LET'S GET ROLLING!
(all cheering)
WE NEED TO ACTUALLY CALL
THE LADY AT ABC.
LET'S CALL HER RIGHT NOW
AND LET'S GET THIS THING
ON THE MOVE
SO EVERYONE KNOWS ABOUT US
THIS WEEKEND.
(telephone rings)
HI, AMANDA. THIS IS DANIEL
AND JASON WITH THE LIME TRUCK.
HOW ARE YOU DOING?
WE'RE ON OUR WAY RIGHT NOW.
WE'LL SEE YOU SOON.
(cell phone rings)
HEY, HODGE IS CALLING.
WHAT UP, HODGEY?
LISTEN, DUDE, SO WE THINK
WE SHOULD DO A TEAM‐UP.
WE'VE GOT, UH, WE'VE GOT SPOTS.
YOU CAN GET THE WORD OUT NOW.
LET'S ROCK THIS OUT THIS WEEKEND
AND, UH, TRY TO PULL ALL
THE CROWDS AND FOODIES TO US.
I'M DOWN, MAN.
HODGE HAS IT GOING ON.
HE'S A GOOD TRUCK FOR US
TO PARTNER UP WITH
'CAUSE OUR FOODS DON'T REALLY
COMPETE WITH EACH OTHER.
SO IT'S GONNA BE
A VERY EQUAL PARTNERSHIP.
WE'LL DO THE MARKETING.
HE'LL DO THE LOCATIONS.
LOOKS LIKE I CAN'T CALL THEM
THE SLIME TRUCK ANYMORE.
JUST EXPLAIN TO THEM ABOUT
OUR FOOD TRUCK AND...
IF IT'S A VEGAN SHOP,
THEY SHOULD BE SUPPORTIVE.
SO WE TAKE OUR ZERO SEED MONEY,
AND WE HEAD INTO THIS ICE CREAM
SHOP THAT HAS VEGAN OPTIONS.
(Raya) HI.
(Stephanie) HI.
I'M REALLY HOPING
THAT THE OWNER IS COOL
AND THAT SHE'LL LOAN US
ABOUT $500.
WE'RE FROM THE SEABIRDS TRUCK.
WE'RE A VEGAN FOOD TRUCK
FROM ORANGE COUNTY, CALIFORNIA.
AWESOME. COOL.
WE'RE IN TOWN FOR THIS WEEKEND,
TRYING TO SELL AS MUCH AS WE
POSSIBLY CAN FOR A COMPETITION.
OKAY.
WE JUST FOUND OUT THAT WE HAVE
ZERO MONEY TO BUY INGREDIENTS,
AND WE'RE LOOKING FOR SOMEONE
WHO COULD POSSIBLY LOAN US
SOME MONEY TO GET
OUR INGREDIENTS.
ALL RIGHT.
AWESOME. THANK YOU SO MUCH.
SHE'S WILLING TO LEND US $500.
WE COULDN'T HAVE ASKED
FOR A BETTE SITUATION.
WOW. WE PROMISE
TO PAY YOU BACK.
I HOPE SO. I HOPE SO.
RIGHT ON.
(James) HOW MUCH ROOM?
GOOD.
CHEF MICHEL.
HOW YOU DOING?
HEY, HOW YOU DOING, MAN?
NICE TO SEE YOU, MAN.
NICE TO SEE YOU.
ALL RIGHT, MAN.
WHAT'S GOING ON, BUDDY?
I'M DOING FINE.
GOOD. WE GOT‐‐
WE GOT OUR STUFF, RIGHT?
YES.
MARC'S GOT A GREAT HOOKUP
IN DENVER‐‐
CHEF MICHEL FROM BELGIUM.
WE'RE GONNA PICK UP ALL OUR FOOD
FROM HIS RESTAURANT
AND WE'RE GONNA BE IN AND OUT
OF THERE IN FIVE MINUTES.
YOU GOT OUR BREAD?
RIGHT OVER HERE.
(speaks indistinctly)
IT'S GONNA BE AN I. O. U., RIGHT?
WE CAN PAY YOU SUNDAY NIGHT?
OKAY. (speaks indistinctly)
DON'T WORRY.
IS THAT ALL RIGHT?
MY FRIEND OWNS A RESTAURANT
HERE, EARLS.
THE CHEF THERE IS UNBELIEVABLE.
AWESOME. AND, EDDIE, MAN, UH,
WE DIDN'T GET ANY MONEY
TO START WITH.
OH.
CAN YOU FLOAT US TILL TOMORROW?
SURE. NO WORRIES. JUST GIVE ME
A CALL WHENEVER YOU CAN.
I'M GONNA BE ABLE TO GET MY MENU
PUT TOGETHER REAL QUICK
AND GET ON THE STREETS SELLING.
HAVING CHEF FRIENDS IS
THE GREATEST THING EVER.
HI. I'M AMANDA KOST.
NICE TO MEET YOU GUYS.
CONGRATULATIONS.
(Jason) THANK YOU.
IF YOU GUYS COULD STAND
IN FRONT OF THE CAMERA FOR ME,
LET'S SET UP THIS SHOT HERE.
I WANT TO GET THIS INTERVIEW
UP ON THE AIR.
EVEN THOUGH THIS IS
A HUGE ADVANTAGE,
WE DON'T HAVE A LOT OF TIME
TO GET IT DONE.
SO YOU'RE IN DENVER
FOR A REASON.
WE'RE GONNA BE ON MARCZYK,
WHICH IS ACTUALLY ON 17,
AND WE'RE ACTUALLY THERE
WITH ANOTHER TRUCK
THAT'S, UH, COMPETING WITH US.
THEY'RE CALLED HODGE PODGE.
(Frankie) HOLA, MAMI.
¿COMO ESTAS?
(Maria) HI!
WE ARE REALLY EXCITED ABOUT
THIS IDEA OF TEAMING UP
WITH CUBA CUBA,
BECAUSE THEY'RE NOT OPEN
DURING THE DAYTIME.
THIS IS SO COOL TO FIND CUBANS
HERE IN DENVER. (laughs)
THERE'S A FEW OF US,
BUT WE'RE HERE.
HERE'S THE PORK.
(Maria) OH, MY GOD.
THAT LOOKS AWESOME!
THE BRILLIANT IDEA IS THAT
WE CAN BUY ALL OF OUR FOOD
FROM CUBA CUBA, AND THEN
AT THE END OF THE NIGHT,
WE CAN PAY HIM BACK.
MOJO RIGHT HERE.
OH, LOOK. ALL THE INGREDIENTS
THAT WE NEED HELP WITH.
MOJO RIGHT HERE.
NOW WE HAVE FOOD,
AND WE'RE GONNA BE MAKING MONEY.
(man) NO, TAKE THE PORK.
DO WE WANT TO ROCK
CEVICHE TODAY?
DO YOU WANT TO BUY A BASE
OF, LIKE, A FEW CRABS?
UH, THEY DON'T HAVE
ANY SHREDDED CABBAGE.
OH, PROSCIUTTO.
WE'RE IN THE RESTAURANT
WHOLESALE SHOP.
IT'S GONNA COST US
A LITTLE BIT OF TIME,
BUT WE KNOW THAT WITH 200 BUCKS,
WE CAN GET A LOT OF FOOD,
AND THE ADVANTAGE WE'LL GET IN
THE LONG RUN IS SO MUCH BETTER.
CRAB BURGERS‐‐
THEY'RE EXPENSIVE.
LET'S ONLY GET, LIKE,
SEVEN CANS.
OKAY.
THANK YOU.
(woman) HAVE A GOOD DAY.
YEAH, YOU, TOO.
HEY, WHAT'S GOING ON?
YOU MUST BE DOC.
I'M DOC. HOW YOU DOING?
EDDIE. PLEASURE.
EDDIE, HOW YOU DOING?
WELCOME TO DENVER.
WHAT'S GOING ON, MAN? PAUL.
DOC'S A VERY SMART GUY,
RUNS THE STEUBEN'S TRUCK.
HE UNDERSTANDS THE POTENTIAL
IN CROSS‐PROMOTING OUR BRANDS.
(Paul) ALL RIGHT, GUYS,
WE'RE OPEN.
LINE STARTS RIGHT OVER HERE,
GUYS.
(crowd cheers)
SO THERE'S A LINE OUT THERE.
WE'RE GONNA DO IT
JUST LIKE WE DO AT HOME.
IN NEW YORK, WE TRY
TO KEEP IT UNDER 30 SECONDS.
ALL RIGHT, SO FIRST YOU
ADD THE RICE,
AND THEN YOU PUT A LITTLE MEAT.
BULGOGI IS THE BEEF,
OUR RIB EYE OF THE TIGER.
THEN WE ADD A LITTLE CHEESE,
PUT THE SALSA IN THERE,
KIM CHI,
A LITTLE BIT OF SCALLIONS,
THEN BOOM,
AND THERE IS YOUR BURRITO.
THE LINE DOESN'T SEEM TO STOP.
(Chris) TWO DOGS, A BURGER.
(Catie) CHRIS, THESE ARE GOOD.
GO. SELL 'EM.
THE LIME TRUCK GOT ALL THE P.R.
THEY GOT TO DO AN INTERVIEW.
THEY TOLD EVERYBODY
WHERE WE'RE GONNA BE.
WE SAW ON THE NEWS
THEY WERE GONNA BE HERE,
SO WE PLANNED OUR
WHOLE DAY AROUND THIS.
AN HOUR LATER,
LIME TRUCK'S STILL NOT OPEN.
WE'RE THE ONLY ONES
SELLING FOOD.
(Daniel) HOW FAR, JASON?
WE GOTTA HUSTLE. I CAN'T EVEN
GIVE YOU ADVICE RIGHT NOW.
WE'RE NOT ABLE TO OPEN YET,
AND WE ARE RUSHING TO PREP.
WELL, YOU SAID WE GOTTA
GET OPEN, THAT'S WHY‐‐
WE DO. BUT I'M (bleep)
BUSY AS HELL, MAN.
I CAN'T EVEN T
I CAN'T EVEN THINK.
I CAN'T EVEN THINK.
IT'S TAKING US SO LONG TO OPEN
THAT EVERY SECOND THAT GOES BY,
HODGE IS MAKING MORE MONEY,
AND WE'RE NOT.
HODGE IS DEFINITELY
GETTING THE BETTER END
OF THE DEAL RIGHT NOW.
♪♪♪
IT'S DAY ONE IN DENVER,
AND THOUGH THEY GOT EXACTLY
ZERO DOLLARS IN SEED MONEY,
FIVE TEAMS ARE IN BUSINESS...
EVERYTHING ON THERE, RIGHT?
THANKS TO I.
THANKS TO I.O.U.s
FROM LOCAL ESTABLISHMENTS...
AWESOME.
BUT FOR TEAM NUMBER SIX,
THE LIME TRUCK,
IT'S A VERY DIFFERENT STORY.
HOW FAR, JASON?
WE GOTTA HUSTLE. I CAN'T EVEN
GIVE YOU ADVICE RIGHT NOW.
OKAY.
THEIR COOKING CHOPS WON THEM
200 BUCKS IN SEED MONEY
AND SOME PRICELESS
LOCAL PUBLICITY,
BUT BOTH REWARDS
COST THEM TIME.
WE'LL BE READY IN, LIKE, 40
MINUTES, SO IF YOU CAN HANG OUT.
TO TOP IF OFF, LIME HAS DECIDED
TO TEAM UP
WITH THE HODGE PODGE TRUCK,
SHARING THE FREE P. R.
AND POTENTIAL CUSTOMERS.
JACS, IS THE LIME TRUCK OPEN?
IT ALL SOUNDS A LITTLE LIKE
A RECIPE FOR DISASTER.
♪♪♪
ALL RIGHT,
WHAT CAN I GET YOU?
LET ME GET A SOUTHWEST BURGER.
GOOD CHOICE.
HERE'S FOR BRAD.
WHILE EVERYONE ELSE IS
RUNNING AROUND,
TRYING TO FIGURE OUT
WHAT THEY'RE GONNA DO,
HOW THEY'RE GONNA SET UP,
WE'RE, UH, WE'RE SET UP
AND READY TO GO.
MAC AND CHEESE AND LIMEADE.
CATIE, THERE'S YOUR BURGER,
BABY. (laughs)
OH, MY GOSH, CHRISTOPHER.
THEY'RE GONNA GET BIGGER
AND BIGGER, BABY.
I WAS WAITING IN LINE
FOR THE LIME TRUCK TO OPEN,
SO I DECIDED TO GET SOME
HODGE PODGE IN THE MEANTIME.
AND SO, UM, I WENT AND GOT
THEIR HODGE PODGE DOG.
HODGE PODGE LOVES DENVER!
(crowd cheering)
WHOO!
WE'RE FINALLY OPEN, SO THANK YOU
SO MUCH FOR YOUR PATIENCE.
I KNOW IT'S BEEN A HEADACHE.
FINALLY, WE'RE OPEN, BUT WE'RE
GETTING OUR BUTTS KICKED.
ALL RIGHT, LUCAS. LUCAS.
MUSSELS. RIGHT THERE, BABY.
IN ADDITION TO HAVING
THIS BIG LINE OF PEOPLE OUTSIDE,
OUR MENU IS EXPENSIVE.
EVERY TICKET
THAT'S COMING IN'S, LIKE, $35.
THESE PEOPLE ARE INCREDIBLE.
WE HAVE TWO CORNS, TWO
ASPARAGUS, AND ONE CHEESECAKE.
RIGHT.
(Maria) READY?
HI. I'M GONNA ORDER
A CUBAN SANDWICH.
HI. OKAY. GREAT.
I DECIDE TO CHARGE
$15 A SANDWICH,
BEING THAT WE'RE IN A CITY
THAT DOESN'T HAVE A LOT
OF CUBAN SANDWICHES ANYWHERE.
I THINK IT'S
A REALLY GOOD PRICE POINT.
18. 18.
WHY WOULDN'T YOU PAY $15
FOR A SANDWICH?
(clears throat) YEAH. $15.
(Marc) THERE'S A LOT OF
FOOT TRAFFIC RIGHT HERE, JAMES.
JAMES HAS PICKED A PERFECT SPOT
IN WASHINGTON PARK.
THERE'S A THING GOING ON
CALLED THE FURRY SCURRY.
THERE'S PEOPLE EVERYWHERE
WITH THEIR DOGS,
NO OTHER TRUCKS AROUND.
SO IT'S JUST GONNA BE US
AND, UH, A LOT OF PEOPLE.
(Marc) DIFFERENT SYSTEM.
DIFFERENT GRILLED CHEESES.
RIGHT, JAMES?
TOTALLY DIFFERENT SANDWICHES.
YEAH.
WE LEARNED OUR LESSON
FROM SALT LAKE.
THESE SANDWICHES HERE IN DENVER
ARE DESIGNED
TO GET OUT THE DOOR FASTER
AND GET MONEY IN QUICKER.
CAN WE GET
A NUMBER ONE AND A TWO?
WE USED SOME SOFTER CHEESES.
LOCAL DUCK PROSCIUTTO,
VERMONT GOAT CHEESE,
AND A FIG PRESERVE.
WE GOT MIKE PRE‐MAKING 'EM. WE
CAN GET 'EM ON THE GRILL FASTER,
GET 'EM OVER TO JAMES, AND GET
'EM OUT THE DOOR QUICKER.
(James) GUYS,
WE'RE WORKING GOOD TODAY.
THE THING IS WE'RE OPEN ABOUT
AN HOUR BEFORE
WE WERE OPEN LAST TIME.
I THINK THAT WE FOUND
OUR RHYTHM HERE.
TEAM ROXY HAS COME TOGETHER,
I THINK, IN DENVER.
WE NOT FRYING A PICKLE, RIGHT?
(horn honks)
NICOLE FOUND THIS GREAT
CRAFT FAIR GOING ON,
AND WE FIT IN PRETTY WELL,
AND WE'RE REALLY EXCITED
TO GET OUR DOORS OPEN
AND START SELLING.
IDEALLY, I'D LIKE TO STOP TIME
AND HAVE TWO HOURS TO, LIKE,
PREP EVERYTHING PERFECT,
BUT THERE'S NOTHING
WE CAN REALLY DO.
BACK HOME,
I NEVER OPEN THE DOORS
UNLESS WE'RE COMPLETELY READY.
IT'S REALLY HARD TO ADJUST
AND OPEN THE DOORS WHEN WE'RE
MAYBE, LIKE, 20% PREPPED
AND THEN HAVE TO PREP
ON THE FLY.
RAYA, HOW MANY TICKETS
DO WE HAVE LEFT TO COOK?
ABOUT A MILLION.
IT'S PROBABLY JUST GONNA BE
A LITTLE BIT LONGER.
THEY DON'T SEEM TO BE TOO BUSY
IN THE TRUCK.
THEY'RE KIND OF JUST
ALL STANDING IN ONE SPOT.
EVERYONE'S JUST STANDING THERE,
STARING AT US.
OKAY. I CAN MAKE IT RIGHT NOW
IF YOU WANT IT.
SORRY ABOUT THAT.
HAVING TO GIVE REFUNDS IS
THE WORST THING EVER.
THIS COULD BE THE REASON
FOR US GOING HOME.
COMING UP...
JOHN ELWAY!
JOHN ELWAY!
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
ONE PERSON?
OH, MY GOD. THIS IS CRAZY.
WHAT?
♪♪♪
IN DENVER,
THERE IS GOOD NEWS AND BAD.
(James) GUYS, THINK ABOUT
GETTING THAT DOOR OPEN SOON.
FIRST, THE GOOD‐‐
FOUR TRUCKS ARE JUST KILLING IT
FIRST, THE GOOD‐‐
FOUR TRUCKS ARE JUST KILLING IT
IN THE MILE HIGH CITY.
HODGE PODGE...
HEY, LADIES.
THANK YOU FOR YOUR SUPPORT.
ROXY'S GRILLED CHEESE...
SO YOUR FOIE GRAS SANDWICH IS
RIGHT THERE WITH THE PICKLES.
AND KORILLA...
WHAT KIND OF SAUCE ON YOUR BOWL?
HAVE GREAT LOCATIONS,
LONG LINES, AND HIGH HOPES...
I THINK WE'RE GONNA KILL IT
TODAY. EVERYBODY'S COMING OUT.
WHILE A HUGE CROWD
AND A HIGH‐PRICED MENU
HAVE HELPED LIME TRUCK ERASE
THEIR SHAKY START.
(Jason) ALL RIGHT, YOU HAVE
ONE CRAB DOWN, YES?
DO YOU HAVE THE CHEESECAKE?
NOW FOR THE BAD NEWS‐‐
THOUGH THEY FOUND CROWDS
AND CUSTOMERS,
THE SEABIRDS CAN'T SEEM
TO FIND THEIR SEA LEGS.
IT'S KINDA LIKE A HAZE
AT THIS POINT.
ALL I KNOW IS I'VE JUST GOT
TO GET ALL THESE ORDERS OUT.
THEY CAN'T GET THEIR FOOD OUT
FAST ENOUGH.
I FEEL LIKE IF WE FAIL,
IT'S MY FAULT,
SO, YEAH,
THERE'S A LOT OF PRESSURE.
AND AS FOR CAFE CON LECHE,
WHO GOT THEIR SUPPLIES
AND LOCATION
FROM A LOCAL CUBAN RESTAURANT,
WELL, THAT DEAL MAY NOT BE
QUITE WHAT THEY BARGAINED FOR.
KRISTY FROM CUBA CUBA
COMES WITH THE INVOICE
OF THE MONEY THAT WE OWED HER
FROM THE PRODUCT
THAT SHE HAD GIVEN US
WHEN WE HAD STARTED THE DAY.
I WAS PLANNING ON SPENDING $300.
SO WE HAVE HAM, PORK‐‐$100.
CUBAN BREAD...
$383.50?
WITH A CUBAN DISCOUNT.
WITH A CUBAN DISCOUNT? OKAY.
I'M LOOKING AT THIS INVOICE,
AND I'M THINKING OH, MY GOD.
THIS INVOICE COULD REALLY,
REALLY HURT US RIGHT NOW.
(Gabriel) MARIA.
ONE, TWO, THREE, FOUR, FIVE.
$300.YEAH.
AND $83, RIGHT?
YEAH.
2, 4, 6, 8. $80.
WE HAD SPENT $300
IN SALT LAKE CITY.
WE WERE, LIKE, $84 ABOVE,
AND WE HAVEN'T HAD
THE SECOND DAY OF SELLING.
IT SUCKS BIG‐TIME.
WELL,
WE'LL FIND OUT TOMORROW.
♪♪♪
ALL I NEED IS CARROTS.
OUR PLAN FOR TODAY IS
TO GO SHOPPING
AND GET EVERYTHING WE NEED,
BECAUSE WE'RE GOING TO DO
A FEW NEW MENU ITEMS TODAY.
RAW SUNFLOWER KERNELS.
AND WE'RE HOPING TO DO A LOT
BETTER THAN WE DID YESTERDAY.
ALL RIGHT, GUYS, WE'RE OPEN.
WE'RE BACK AT STEUBEN'S,
A REPEAT.
BASED ON YESTERDAY,
I'M THINKING WE SHOULD DO
REAL GOOD TODAY.
(Maria) IT'S A NEW DAY.
WE ARE GOING
TO THE GREAT DIVIDE BREWERY.
THE BREWERY ONLY HAS BEER.
IT DOESN'T HAVE FOOD.
AND WE HAVE THIS GREAT LOCATION
RIGHT IN FRONT OF THE BREWERY.
TIME IS MONEY,
AND WE NEED TO START PREPPING
BECAUSE WE ARE EXPECTING
A REALLY BIG CROWD TODAY.
NO, I'M DOING THIS.
YOU DO SOMETHING ELSE.
WASHINGTON PARK WAS
SO AMAZING YESTERDAY.
IT WOULD BE CRAZY NOT
TO GO BACK THERE AGAIN TODAY.
THAT'S WHAT WE'RE GONNA DO.
IT'S A NO‐BRAINER.
GENTLEMEN, THE GAME TODAY IS
ABOUT US.
GAME TIME, DUDE.
WE'RE ARE COMPETING
AGAINST OURSELVES TODAY.
THERE ARE NO OTHER TEAMS
THAT HAVE ANY FACTOR
IN WHAT WE'RE DOING.
I THINK THIS PARK'S
GONNA BE AWESOME TODAY.
THIS IS GONNA BE A GOOD SPOT.
(Chris) WE'RE STILLED TEAMED UP
WITH LIME TRUCK.
WE KNOW ROXY'S TRUCK
DID AWESOME BUSINESS YESTERDAY
AT WASHINGTON PARK.
I'M GONNA ROLL UP
AND TAKE THEIR BUSINESS TODAY.
ALL RIGHT, SO HERE'S ROXY.
LOOK. RIGHT IN FRONT OF 'EM.
HODGE JUST SHOWED UP.
(Mike) WANT ME TO GO KICK
HIS (bleep) OUT?
LISTEN, RIGHT NOW, GUYS,
FOCUS ON GETTING SET UP.
ALL RIGHT? SO WHAT? HE'S HERE.
DON'T WORRY ABOUT IT.
YEAH, BUT HE'S TAKING‐‐
WHAT IF HE'S TAKING
A THOUSAND DOLLARS FROM US?
FOCUS ON US. FOCUS ON US.
DON'T WORRY ABOUT IT.
YEAH.
(brakes squeal)
BETTER.
YEAH, THIS IS REALLY GOOD.
SOMEONE FOUND OUT ABOUT
HOW GOOD WE DID YESTERDAY,
AND THEY'RE JUST TRYING
TO POACH OUT OF US.
LIME TRUCK'S RIGHT BEHIND US,
DUDE.
UNORIGINAL PRIMA DONNAS.
THEY CAN'T FIND THEIR OWN SPOTS.
(James) DON'T WORRY ABOUT IT.
HAVEN'T EVEN GOT THE DOORS OPEN
YET, AND WHAT DO YOU KNOW?
A COUPLE OF THE OTHER LEECHS
SHOW UP. DENVER'S A BIG PLACE,
SO YOU'D THINK THEY'D FIND
THEIR OWN SPOT.
JAMES, MAYBE YOU SHOULD
HOLD OFF ON THE PRICES,
SEE WHAT THESE GUYS ARE
DOING FIRST.
♪♪♪
SO THE TEAMS KNOW BY NOW
THAT I'M GONNA CALL THEM
SOME TIME OVER THE WEEKEND
WITH A SPEED BUMP
THAT'S GONNA CHANGE
THE WAY THEY PLAY THE GAME,
BUT WHAT THEY DON'T KNOW IS
I'M ABOUT TO ROLL OUT
ONE OF THE TOUGHEST SPEED BUMPS
YET,
AND I'VE LINED UP A LEGEND
TO HELP ME DO IT.
MR. ELWAY.
HEY, TYLER.
HOW ARE YOU?
GOOD. HOW YOU DOING?
GOOD TO SEE YOU.
GOOD TO SEE YOU. WELCOME.
THANK YOU SO MUCH
FOR DOING THIS‐‐IT'S GONNA
BE A LOT OF FUN.
MY PLEASURE.
GOD, I LOVE THIS RESTAURANT,
BY THE WAY.
WELL, THANK YOU. WE'RE PRETTY
PROUD OF IT OURSELF.
SO YOU READY TO DO THIS?
LET'S DO IT.
ALL RIGHT, WE ARE GONNA GIVE
THEM A SPEED BUMP CHALLENGE
THAT'S GONNA THROW THESE TEAMS
FOR A LOOP.
(cell phone rings)
OH. IS THAT‐‐OH, MAN.
IS YOUR PHONE RINGING?
IT'S TYLER. HELLO.
HEY, GUYS. IT'S TYLER.
HOW ARE YOU?
IT'S TYLER.
RIGHT NOW?
YEAH.
OH, GOSH.
HOW'S THE MILE HIGH CITY
TREATING YOU?
IT'S FINE. IT'S FINE.
IT'S GOING GOOD.
WELL, YOU GUYS KNOW
WHAT'S ABOUT TO HAPPEN.
ARE YOU READY
FOR YOUR SPEED BUMP?
UM, NO,
but I'll take it.
(chuckles)
WELL, DENVER IS HOME
to one of the greatest
quarterbacks in NFL history,
A HALL OF FAMER.
HE IS LEGENDARY
FOR SINGLE‐HANDEDLY CARRYING
HIS TEAM TO VICTORY,
AND SOMETIMES AGAINST
UNBELIEVABLE ODDS.
HIS NAME IS JOHN ELWAY,
AND I'M SITTING
RIGHT NEXT TO HIM.
JOHN ELWAY? WHAT?!
GUYS, I'M GONNA HAND THE PHONE
TO MR. ELWAY,
AND HE'S GONNA TELL YOU
ABOUT THE SPEED BUMP.
WAIT. HE'S GONNA HAND THE PHONE
TO JOHN ELWAY RIGHT NOW.
HE'S GONNA TELL ME PERSONALLY
WHAT OUR SPEED BUMP IS.
I HOPE HE'S NICE.
MAYBE HE'S A VEGAN.
YEAH.
ALL RIGHT, BRACE.
ALL RIGHT, GUYS,
IT'S TIME FOR YOU
to pick a quarterback.
PICK A QUARTERBACK?
ONE OF YOU HAS
TO RUN THE TRUCK
all by themselves,
and the other two
HAVE TO SIT ON THE BENCH.
OH, MY GOD. THIS IS CRAZY.
WHAT?
WHAT IS IT? WHAT IS IT? WHAT
IS IT? WHAT IS IT? WHAT IS IT?
NOW I KNOW IT'S NOT
AN EASY DECISION.
Do you pick your best chef
or your best salesperson?
BUT TO WIN, YOU HAVE TO MAKE
SOME TOUGH DECISIONS.
THAT'S NOT HOW IT WORKS
IN FOOTBALL.
(John and Tyler laugh)
IT'S GONNA BE YOU. YEAH.
OKAY. YEAH.
DAN LOOKS AT ME. HE CAN'T COOK.
JESSE'S REALLY GOOD, BUT I MEAN,
I HAVE TO STEP UP.
ALL RIGHT, SO, GUYS, WHEN YOU
HANG UP THE PHONE, IT'S GAME ON.
YOU GOTTA PICK A QUARTERBACK,
AND THE OTHER TWO
SIT ON THE BENCH. YOU GOT IT?
NO PROBLEM, CHEF.
WE'LL SEE WHO'S AN M. V. P.
and who fumbles the ball.
I'll see you at elimination.
GOOD LUCK. WE GOTTA ADMIT, HUH,
IT'S GONNA BE GREAT.
THIS SUCKS 'CAUSE IT'S ME.
YOU'RE GONNA DO IT?
IT HAS TO BE ME.
YOU'RE GONNA DO IT?
IT HAS TO BE ME.
IT'S MY TRUCK.
I KNOW EVERYTHING ABOUT IT.
I KNOW ALL THE RECIPES.
IT HAS TO BE ME.
I MEAN, IT'S YOUR BABY,
YOUR TRUCK, SO...YEAH.
JUST WHEN IT LOOKED LIKE
THE WINNERS AND LOSER IN DENVER
WERE ALL BUT DECIDED...
(man) WE GOTTA MAKE THAT MONEY.
WE'VE THROWN IN
A GIANT SPEED BUMP
THAT TURNED EVERYTHING
UPSIDE DOWN.
MAN! THIS
THAT TURNED EVERYTHING
UPSIDE DOWN.
MAN! THIS IS BRUTAL.
ONLY ONE PERSON CAN RUN
THE TRUCK BY THEMSELVES
THE REST OF THE DAY,
AND THE OTHER TWO
HAVE TO SIT DOWN AND WATCH.
ROCK, PAPER.
AAH!
GET OFF MY TRUCK. YEAH.
YOU TWO NOW HAVE THE DAY OFF.
WHAT?
FOR TWO TEAMS IN TROUBLE‐‐
THE SEABIRDS
AND CAFE CON LECHE...
HEY, YOU KNOW, SUPER FRANK.
(laughs)
THIS IS THEIR CHANCE
TO GET BACK IN THE RACE.
ONCE I GET OPEN, I'LL BE QUICK.
FOR EVERYONE ELSE,
IT COULD MEAN BLOWING THEIR
LEAD AND GOING HOME EARLY.
WELL, THIS IS
GONNA BE INTERESTING.
WAIT. YOU HAD THE‐‐
YOU HAD THE JACK.
DID YOU ALREADY ORDER IT?
(women) YES.
OKAY. OKAY.
WE DECIDE THAT I'M PROBABLY
THE ONLY ONE WHO'S GONNA BE ABLE
TO PULL THIS OFF.
I'M USED TO CHEF‐ING FOR
15 HOUR DAYS,
30 DAYS STRAIGHT.
I'M NOT AFRAID TO WORK.
UNFORTUNATELY, IT'S GONNA TAKE
A LITTLE WHILE LONGER.
WE'LL DO THE BEST WE CAN
TO GET EVERYONE SERVED UP,
SO HOLD ON
FOR AS LONG AS YOU CAN,
AND THEN WE'LL SEE IF WE CAN GET
SOME GRILLED CHEESE.
THIS IS GONNA BE A NIGHTMARE.
IT ALREADY IS A NIGHTMARE.
IT JUST STARTED OUT.
I'M NOT IN MY RHYTHM.
IT'S GONNA TAKE A LITTLE WHILE
TO GET THINGS SITUATED.
THE LINE'S GETTING LONGER
AND LONGER.
THIS IS GONNA BE A LONG DAY.
NEXT.
GOOD‐BYE.
YOU DON'T WANT
TO WRITE IT UP THERE?
NO, I'M GONNA DO IT EXACTLY
HOW I WANT TO DO IT.
OKAY.
WHAT CAN I GET FOR YOU?
I RUN THE SHOW,
SO IT'S A PRETTY EASY DECISION.
GIRLS, DON'T WORRY ABOUT ME.
I'LL DO EVERYTHING.
THAT GOES IN HERE.
GO AWAY. GO RELAX.
MAYBE GO FOR A MASSAGE.
I'LL TAKE CARE OF IT.
DONE. PICK‐UP WINDOW'S
RIGHT HERE, BROTHER MAN.
GIVE ME A CHALLENGE, BABY!
THIS AIN'T NO CHALLENGE.
I WANT TO WORK. (chuckles)
I WANT TO WORK, TOO.
THIS MIGHT BE
THE FIRST TIME I CRY.
DON'T CRY.
NOW THAT I, UH, GOT
A BUNCH OF MEAT GRILLED UP,
IT'S JUST THE SAME THING
AS EVERY OTHER DAY.
ROCK, PAPER, SCISSORS
IS ALWAYS FAIR
SO I'M WILLING
TO WORK THE TRUCK.
30‐SECOND COVER TIMES.
I'M A 1‐MAN ASSEMBLY LINE.
ONE, TWO.
(man) THEY'RE LARGE.
HI. WHAT CAN I GET FOR YOU?
HI.
MY MAIN THING IS I JUST DON'T
WANT TO KEEP THESE PEOPLE
WAITING ANY LONGER
THAN THEY HAVE TO.
YOU GUYS NEED SUNBLOCK?
MONEY FIRST.
YOU KNOW, I'M GETTING
THE HANG OF THIS, MAN.
WHEN WE GO BACK HOME, WE SHOULD
HAVE ONE PERSON ON TRUCK,
STOP WASTING MONEY ON LABOR.
(laughs)
UH, HOW MANY PEOPLE
WANT NACHOS?
I REALIZE THAT IF I CAN MAKE
ONE MENU ITEM AT A TIME,
BUT MAKE A LOT OF IT, THEN I CAN
MAKE A LOT MORE MONEY.
HOW MANY PEOPLE WANT ONE?
ONE, TWO, THREE, FOUR,
FIVE, SIX, SEVEN,
EIGHT, NINE, TEN.
I'M GETTING GROUP ORDERS.
I'M GETTING PEOPLE
TO ORDER THE SAME THING.
SPEED IS MY COMPETITIVE WEAPON.
WHOO!
(Frankie) HERE YOU GO, GUYS.
CHICKEN OR BEEF?
(man) UH, CHICKEN.
CHICKEN COMBO. YOU GOT IT.
ONLY ONE PERSON
CAN STAY IN THE TRUCK
AND RUN THE WHOLE SHOW.
WE AGREE THAT IT WAS ME,
'CAUSE I'M THE ONE THAT COOKS.
THANK YOU SO MUCH.
YOU, SAME THING? YOU GOT IT.
YOU WANT AN ICED COFFEE
WITH THAT? IT'S REALLY GOOD.
OKAY.
93.
ALL RIGHT, NACHOS.
(inhales sharply)
(Raya) EVERYONE ELSE IS OPEN,
AND THEY'RE WORKING
THEIR BUTTS OFF ALREADY.
JASON FROM LIME TRUCK IS
JUST, LIKE, IN A FRENZY.
ROXY'S GRILLED CHEESE
HAS THIS HUGE LINE.
CHEF HODGE IS OUT.
AND I'M THINKING, OH, MY GOD.
WE NEED TO OPEN OUR DOORS
AND WE NEED TO DO IT FAST.
(Stephanie) EVERYONE'S GIVING ME
PRESSURE TO OPEN THE DOORS,
BUT I'M JUST NOT GONNA DO IT.
I DO NOT WANT A SITUATION
LIKE YESTERDAY.
I'M GONNA MAKE SURE
THAT I'M PREPPED
BEFORE I START TAKING ORDERS.
(Raya) THIS IS REALLY BAD.
WE NEED TO START SELLING.
I CAUGHT UP ON THE MEAT.
OKAY.
SO I THINK WE SHOULD, UH...
GOOD TIME, RIGHT?
YEAH, GOOD TIME TO MOVE.
WE'VE GOT AN INCREDIBLE TOTAL
RIGHT NOW,
BUT THERE'S NOT A LOT OF PEOPLE
AROUND AT THIS POINT.
SO I DECIDE TO MOVE.
THE GREAT DIVIDE IS ACTUALLY
ONE OF THE LOCAL BREWING
COMPANIES IN DENVER.
KORILLA AND BEER
GO HAND IN HAND.
AND THEY DON'T EVEN KNOW
WE'RE COMING.
DRUNK PEOPLE ARE HUNGRY PEOPLE,
AND HUNGRY PEOPLE BUY KORILLA.
BOO! WHAT THE HELL'S
KORILLA DOING HERE?
I DON'T KNOW WHAT THEY'RE DOING
HERE. WHAT DO YOU THINK?
WHY ARE THEY HERE?
I DON'T KNOW. THEY BETTER
STAY AWAY. THAT'S NOT FAIR.
HONESTLY, I'M A LITTLE BIT
NERVOUS 'CAUSE FRANKIE'S
DOING A REALLY GOOD JOB,
BUT HE'S, LIKE, COOKING,
AND THEN HE DOESN'T REALLY LOOK
AT THE PEOPLE OUTSIDE.
I'LL JUST PUT IT RIGHT HERE.
CAN I HELP YOU?
NO, WE HAVE TO MAKE
THE DECISION RIGHT NOW.
WE'RE EITHER GONNA CUT OFF THE‐‐
OFF THE LINE AT THE END OF THIS
RIGHT NOW AND GO
OR WE'RE GONNA STICK AROUND.
WE'RE GONNA PACK UP.
WE'RE GONNA CLOSE HER UP.
WE'RE GONNA BOUNCE OVER
TO THE GREAT DIVIDE. PACK IT UP!
OUR SALES HAVE DROPPED OFF.
I'M THINKING ABOUT A CHANGE.
WE'RE GOING FOR A LITTLE DRIVE,
AND HOPEFULLY,
WE HIT SOME SALES
IN OUR NEXT SPOT WE SET UP AT.
WHERE ARE YOU GUYS GOING?
YOU SCARED?
I KNOW YOU CAN'T HANDLE US!
GET YOUR CUBAN FOOD.
COME ON, GUYS. CUBAN FOOD.
LET'S GO. I SEE A LOT OF PEOPLE.
NOBODY'S BUYING.
YOU GOT 3 FEET.
KEEP BACKING UP.
ALL RIGHT,
STRAIGHTEN IT OUT NOW.
(Gabriel) FIRST KORILLA,
NOW ROXY SHOWS UP. THEY'RE
TRYING TO GET INTO OUR PARTY.
OBVIOUSLY, IT'S GONNA HURT US.
(Stephan) CAN I HELP
ANYBODY ELSE?
(man) I'LL TAKE A SPICY PORK
BURRITO. THAT'LL WORK.
THANK YOU.
THANK YOU.
THIS IS JUST NOT COOL.
THIS IS NOT FAIR.
A BACON AND MONTEREY?
IS THAT GONNA BE IT FOR YOU?
WE'RE GOOD. NEXT.
I'M IN SHAMBLES RIGHT NOW.
I'M NOT READY TO BE ELIMINATED,
YOU KNOW, THAT'S ALL.
WE'RE NOT‐‐WE'RE NOT
GONNA BE ELIMINATED.
I KNOW, GABRIEL,
BUT STILL, IT'S, LIKE...
BUT THINK‐‐OH, NO. YOU'RE
NOT GONNA CRY, ARE YOU?
ARE YOU GONNA CRY NOW?
MARIA, COME OVER HERE. YOU'RE
NOT GONNA GET ELIMINATED.
DON'T CRY, MAMI.
DON'T WORRY. DON'T WORRY.
(crying) I'M NOT READY
TO GO HOME. THAT'S ALL.
YOU'RE NOT GOING HOME.
GOOD JOB, CHRIS.
I'M BEAT. I'M EXHAUSTED.
(giggles)
I'M DONE FOR TODAY.
(Catie laughs)
WE GOT 2 POUNDS OF COOKED PORK,
WE'RE ALMOST OUT OF KIM CHI,
GOT A LITTLE BIT OF CHEESE,
EMPTIED OUT FIVE SAUCE BOTTLES.
SO ALL IN ALL,
I THINK TODAY WAS A GOOD DAY.
WHOO!
WE'RE OUTTIE. OUTTIE. (grunts)
LAST CHANCE, DENVER.
SEABIRDS IS TAKING OFF FOREVER.
I'M EXHAUSTED. I'M DELIRIOUS.
I'M NERVOUS.
EVERYTHING'S HALF PRICE
RIGHT NOW. SALSA BAR'S $2.
I JUST DON'T FEEL LIKE
WE DID ENOUGH.
(Stephanie, Raya, and Nicole)
YEAH!
UM, I HAVE‐‐I HAVE
WATERMELON IN A CUP FOR $2.
PROBABLY THE HARDEST DAY
IN MY SEABIRDS CAREER.
PROBABLY THE HARDEST DAY
IN MY SEABIRDS CAREER.
THIS COULD VERY WELL BE
THE LAST TIME WE CLOSE THE DOORS
IN "THE GREAT FOOD TRUCK RACE."
WE LOVE YOU, STEPHANIE!
♪♪♪
TEAMS, HERE WE ARE
AT THE THIRD "GREAT FOOD TRUCK
RACE" ELIMINATION.
AT THE THIRD "GREAT FOOD TRUCK
RACE" ELIMINATION.
I CAN FEEL THE CONFIDENCE
BOOMING
OUT OF ALL THE OTHER TEAMS.
KORILLA DOES NOT SEEM NERVOUS.
HODGE PODGE THINKS
THEY'RE GONNA WIN IT.
I'M JUST TRYING TO KEEP IT
TOGETHER, TO BE COMPOSED,
AND NOT LOSE IT.
FOR THE SECOND STRAIGHT WEEK,
YOU ROLLED INTO A NEW TOWN
AND TOOK THE PLACE OVER.
LAST WEEK, 7 TRUCKS MADE OVER
$25,000 IN SALT LAKE CITY.
THIS WEEK, 6 TRUCKS
MADE OVER $30,000.
(mouths word)
DOING THE MATH IN MY HEAD,
THAT MEANS THAT THE AVERAGE IS
5 GRAND EACH.
AND I KNOW WE'RE FAR
FROM 5 GRAND.
BUT AS ALWAYS,
IT'S ALL ABOUT THIS LEDGER‐‐
WHO MADE THE MOST,
WHO MADE THE LEAST,
AND WHO'S OUT OF THE RACE.
IN FIRST PLACE,
WITH A MIND‐BENDING TOTAL
OF $6,919...
THE LIME TRUCK.
CONGRATULATIONS.
YES!
(woman) YEAH!
AWESOME.
YOU WERE AWESOME.
CONGRATULATIONS, NINJA TURTLES.
YOU'RE SAFE. WELL DONE.
JASON, I THINK WE OWE
THE WEEKEND TO YOU.
YOU'RE STILL A PAIN IN MY REAR,
BUT WE'RE PROUD OF YOU.
IN SECOND PLACE,
WITH $6,831‐‐
KORILLA. CONGRATULATIONS.
NICE JOB.
YEAH!
IN THIRD PLACE,
WITH $6,118‐‐
HODGE PODGE. CONGRATULATIONS.
MM.
IN FOURTH PLACE,
SAFE,
WITH $5,316‐‐
ROXY'S GRILLED CHEESE,
YOU'RE SAFE.
NICE JOB.
OKAY.
CAFE CON LECHE,
SEABIRDS,
YOU ARE THE BOTTOM TWO.
I'M JUST GONNA TELL YOU
STRAIGHT UP,
THERE'S $87 BETWEEN THE 2 TEAMS.
CAFE CON LECHE, SEABIRDS,
I HAVE TO SEND ONE OF YOU HOME
RIGHT NOW.
IN FIFTH PLACE
AND SAFE, BUT BARELY...
$87 IS NOTHING.
$87 COULD HAVE BEEN
THOSE FEW PEOPLE WHO ASKED
FOR THEIR MONEY BACK.
I DON'T WANT TO GO HOME
BECAUSE WE LAGGED
FOR FIVE EXTRA MINUTES
TO OPEN OUR DOORS.
I'D HATE TO GO HOME
'CAUSE WE SPENT TOO MUCH
ON PRODUCT. THAT WOULD KILL ME.
SEABIRDS.
(whispers) WHAT?
OH, MY GOD.
YOU MADE $3,322.
IT'S ALL RIGHT. SEE YOU LATER.
(speaks indistinctly)
(indistinct conversations)
EVERYBODY'S BEEN SELLING
MORE AND MORE AND MORE
IN EACH CITY, AND, I MEAN,
WE'RE DOWN TO $87 WE LOST.
I CAN'T BELIEVE IT, BUT IT'S‐‐
THE TRUTH IS,
EVERY DOLLAR COUNTS.
YOU GUYS JUST MISSED.
YOU MADE $3,235.
AND I'M SORRY TO SAY,
THAT YOU'VE BEEN ELIMINATED.
GUYS, GIVE THEM
A ROUND OF APPLAUSE. NICE JOB.
CAFE CON LECHE, EVERYBODY.
WE MADE A LOT OF MISTAKES
IN THIS CITY
THAT WE‐‐WE COULD HAVE AVOIDED.
$87. YOU KNOW, I CAN'T‐‐
I CAN'T GET OVER THAT.
YEAH.
BUT YOU KNOW WHAT THAT WAS?
THE GROCERY SHOPPING.
WE WOULD HAVE SPENT LESS.
WE WOULD HAVE WON.
NOW FOR THE FUN PART.
I'M SURE YOU ALL THINK YOU KNOW
WHERE WE MIGHT BE GOING NEXT,
BUT I PROMISE YOU,
YOU'RE ALL WRONG.
YOU'RE HEADED TO MANHATTAN.
WHAT?
WHAT?
(woman) WHAT?
WE'RE GOING TO MANHATTAN?
WE'RE JUST GONNA DESTROY
THE COMPETITION THERE.
IT'S ABOUT 1,800 MILES
FROM HERE TO THE BIG APPLE,
BUT FORTUNATELY, I WASN'T
TALKING ABOUT THAT MANHATTAN.
I'M SENDING YOU
TO THE LITTLE APPLE...
MANHATTAN, KANSAS.
(woman) K. C.!
(man) WHOO!
MANHATTAN, KANSAS? (laughs)
WHERE'S THAT, MAN?
IT'S A COOL LITTLE COLLEGE TOWN
OF 52,000 PEOPLE.
(mouths word)
ARE YOU GUYS READY FOR
THE HUNGRY SUNFLOWER STATE?
(all) YEAH!
LET'S GET ROLLING!
(all cheering)
(Stephanie) A SMALL TOWN
IN KANSAS‐‐
ODDS ARE THERE'S NO VEGANS.
I'M JUST HOPING
WE CAN PLAY OFF THE FACT
THAT WE'RE A TRUCK
FULL OF CUTE GIRLS.
♪♪♪
(horn honks)
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
ALL YOU'LL HAVE
TO WORK WITH IS $5.
GO, GO, GO!
(man) NO.
(man) THEY'RE HUNGRY, MAN.
FROM NOW ON, EVERYTHING
COSTS LESS THAN A BUCK. WHAT?
EVERYTHING IS 99 CENTS!
(cheering)
EVERYTHING IS 99 CENTS!
(cheering)
THE LIME TRUCK SAID THEY WERE
GONNA DUMB DOWN THEIR MENU
'CAUSE THIS TOWN'S
TOO SIMPLE FOR THEM.
"THE GREAT FOOD TRUCK RACE,"
EIGHT TEAMS OF CHEFS
AND THEIR FOOD TRUCKS...
(horns honk)
SET OFF FOR SIN CITY...
I'D LOVE TO SERVE YOU FOOD!
SET OFF FOR SIN CITY...
I'D LOVE TO SERVE YOU FOOD!
THEN SALT LAKE CITY...
I LOVE SALT LAKE CITY!
WITH 100 GRAND ON THE LINE.
YEAH, BABY!
IN SALT LAKE,
FOR BETTER AND WORSE...
YOU HUNGRY?
THE TEAMS SHOWED
THEIR TRUE COLORS.
LIME TRUCK SIGNED
A CONTRACT SAYING
THAT THEY CAN BE THE ONLY TRUCK
AT THE PET ADOPTION EVENT.
YEAH!
SOME TRUCKS OWNED THE TOWN,
LIKE KORILLA,
WHO PROVED DEFINITIVELY THEY
CAN SERVE THEIR KOREAN BARBECUE
FAST AND FURIOUS...
AND HERE YOU GO, MISS.
THANKS A LOT. ENJOY, ALL RIGHT?
AND THERE WAS CAFE CON LECHE
WHO STRUCK GOLD
BY PARTNERING WITH
A LOCAL LATIN RESTAURANT.
(trilling)
MEANWHILE, ROXY'S GRILLED CHEESE
STRUGGLED TO JUST SERVE
THEIR CUSTOMERS...
SO WE'LL BE UP AND RUNNING
IN ABOUT 20 MINUTES.
(crowd chanting)
WE WANT GRILLED CHEESE!
(James) UH‐OH. UH‐OH.
COME ON. GET THE DOORS OPEN.
AND THE SEABIRDS STUMBLED
OVER LOCATION AFTER LOCATION.
(Raya gasps)
KORILLA'S THERE.
GUERILLA TRUCK.
IN THE END,
SAN DIEGO'S DEVILICIOUS TRUCK
FELL JUST $159 SHORT
AND MADE
THE LONG, LONELY DRIVE HOME.
♪♪♪
NOW THE RACE COMES
TO DENVER, COLORADO.
SIX 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.
(men and women)
FOOD TRUCK ROAD TRIP!
♪♪♪
(Daniel) DO YOU THINK
WE'RE GONNA KEEP
THE SAME STRATEGY HERE IN DENVER
AS WE DID IN SALT LAKE CITY?
THE GAME HAS CHANGED, MAN.
I WAS KIND OF BLOWN AWAY
BY THOSE‐‐THOSE NUMBERS
IN SALT LAKE.
DENVER'S MORE OF A LARGER CITY,
BUT THE FOODIE POPULATION
MIGHT BE SO BIG THAT
IT WON'T MAKE A DIFFERENCE.
WE'RE KIND OF BANKING
ON THE IDEA THAT
IT'S GONNA BE BUSIER. THAT'S
KIND OF WHAT I WAS THINKING.
I HOPE SO, TOO,
'CAUSE IF NOT, THEN, YOU KNOW,
OUR GAME PLAN'S
GOTTA CHANGE A LITTLE.
(horn honks)
CUBA CUBA IS
THE MOST PRESTIGIOUS
CUBAN RESTAURANT IN DENVER.
WHAT BETTER WAY THAN
FOR CAFE CON LECHE
AND CUBA CUBA TO TEAM UP
TO DO A CUBAN CARNIVAL?
I'M SO PUMPED TO BE IN COLORADO.
WE CAME IN SECOND
IN SALT LAKE CITY,
AND WE'RE FEELING
REALLY CONFIDENT RIGHT NOW,
AND HOPEFULLY, INSTEAD OF BEING
SECOND, WE COULD BE FIRST.
WE'RE GONNA SELL
THOUSANDS OF DOLLARS,
AND WE'RE GONNA WIN DENVER.
WE HAD A TOUGH TIME
IN SALT LAKE CITY.
BARELY SQUEEZED BY.
IT'S ALL ABOUT BEING ABLE TO PUT
THOSE SANDWICHES OUT FASTER.
THE DEMAND'S THERE. WE JUST HAVE
TO MEET IT WITH THE SUPPLY.
WELL, DUDE, I GOT A SYSTEM.
WE'RE GONNA HAVE
A LITTLE ASSEMBLY LINE.
WHEN WE PULL UP SOMEWHERE,
WE'RE GONNA PRE‐MAKE
AS MANY SANDWICHES AS WE CAN.
ACCORDING TO THE INTERNET,
THE MOST POPULAR RESTAURANT
IN ALL OF DENVER
IS CALLED STEUBEN'S.
THEY ALSO HAVE A FOOD TRUCK
ON THE ROAD, TOO.
I'M GONNA TRY
TO REACH OUT TO THEM
AND SEE IF THERE'S ANYTHING
WE CAN DO TOGETHER.
HI. UH, IS THIS STEUBEN'S?
SO IT TURNS OUT, THE GUY
THAT OPERATES STEUBEN'S
IS A FELLOW NEW YORKER
AND A FELLOW SECOND‐GENERATION
KOREAN‐AMERICAN.
SO IT'S OBVIOUS THAT WE'RE GONNA
WORK THINGS OUT TOGETHER.
GREAT, DOC. THANKS SO MUCH.
WE'LL SEE YOU IN A LITTLE BIT.
BABE, THE SAME KIND OF THING
AS WHAT WE DID
IN, UH, PAST CITIES.
WE'RE JUST GONNA GIVE
OUR PURVEYORS A CALL,
GIVE 'EM OUR LISTS,
SEE WHAT WE CAN GET FROM 'EM.
COLORADO'S DEFINITELY GOT
GREAT BEEF AND MEAT,
SO WE'LL TRY
AND LOAD UP ON THAT.
HOPEFULLY, IT'S FRESH, DUDE.
(Raya) WHAT ARE WE DOING
IN THE MOUNTAINS?
I DON'T KNOW. I THOUGHT
WE WERE GOING TO DENVER.
WE KNOW THAT DENVER DOES NOT
HAVE A LOT OF VEGAN FOOD,
SO I'M A LITTLE BIT NERVOUS.
TYLER,
WHERE ARE YOU TAKING US?!
HOPEFULLY HE DOESN'T MAKE US
HUNT SOMETHING.
♪♪♪
(horn honks)
(horns honk)
YEAH!
(laughs)
(James) HEY!
(woman laughs)
(man) OH, YEAH!
(Tyler) WELCOME TO COLORADO!
(all cheering)
YEAH!
YEAH!
ALL RIGHT, GUYS,
WE'RE GONNA DO THINGS
A LITTLE DIFFERENTLY TODAY.
WE'RE GONNA TALK ABOUT DENVER
AND YOUR SEED MONEY
IN A LITTLE WHILE.
NOW LAST YEAR, FOOD TRUCKS WERE
A COOL, NEW PHENOMENON,
SORT OF A HOT TREND.
THIS YEAR, FOOD TRUCKS HAVE GONE
TO A WHOLE NEW LEVEL,
ATTRACTING NATIONAL ATTENTION.
THAT'S WHERE MY GOOD FRIEND
ROBIN ROBERTS COMES IN.
GIVE HER A ROUND OF APPLAUSE.
HI!
SHE HOSTS A LITTLE SHOW
THAT'S SEEN BY ABOUT
5 MILLION PEOPLE EACH WEEK
CALLED "GOOD MORNING AMERICA."
MAYBE YOU'VE HEARD OF IT.
YEAH! WHOO!
GUYS, ROBIN HAS
INTERVIEWED PRESIDENTS
AND COVERED BREAKING STORIES
AROUND THE WORLD,
AND TODAY, SHE IS HERE
TO DO A STORY ON YOU.
THAT IS AWESOME!
I GREW UP WATCHING HER.
LIKE, SHE'S FAMOUS, YO!
I'M EXCITED.
ROBIN AND HER CREW
WILL BE TAPING A SEGMENT
FOR "GOOD MORNING AMERICA."
SO I HOPE YOU'RE READY
FOR THE NATIONAL STAGE.
I'M A FOODIE.
I LOVE A GOOD COMPETITION.
SO BRING IT ON, MY FRIENDS.
BRING IT ON.
ALL RIGHT, GUYS,
YOU ALL KNOW BY NOW
THAT WE'RE GONNA HAVE
A TRUCK STOP FIRST,
SO LET'S GET COOKING.
THERE'S AN INTERESTING NEW TREND
IN THE DENVER FOOD SCENE,
WHICH I THINK IS PRETTY COOL.
RATHER THAN BUYING
FRESH MUSHROOMS,
THE BEST CHEFS IN TOWN ARE DOING
IT THE OLD‐FASHIONED WAY.
THEY'RE FORAGING,
WHICH MEANS THEY'RE HIKING OUT
TO REMOTE LOCATIONS...
OH!
AND THEY'RE PICKING
THE MUSHROOMS THEMSELVES.
TODAY, EACH TEAM WILL CREATE
AN ORIGINAL DISH USING MUSHROOMS
THAT YOU DIG OUT OF THE EARTH.
YES!
HOW ABOUT THAT, SEABIRDS?
BIG DIFFERENCE FROM
THE SAUSAGE FACTORY, YEAH?
YES! WE LOVE IT.
WE LOVE MUSHROOMS.
FORAGING FOR MUSHROOMS‐‐
I DON'T REALLY LIKE THAT IDEA.
I USUALLY GO TO THE CORNER STORE
AND GET 'EM.
I JUST HOPE
THEY'RE NOT POISONOUS.
LIKE ALWAYS, YOUR DISH
SHOULD REFLECT
YOUR STYLE
AND YOUR TRUCK,
USING THE STAPLES
THAT YOU HAVE ON HAND.
BUT SINCE YOUR CUPBOARDS
ARE BARE...
(woman) OOH!
OH.
WHOO!
IN THE TRUNK OF MY CAR,
I HAVE SIX BOXES
OF FRESH INGREDIENTS
FOR YOU GUYS TO USE‐‐
BISON, SCALLOPS,
AND PLENTY OF VEGETABLES.
YOU WILL HAVE EXACTLY
50 MINUTES‐‐5‐0‐‐
TO FORAGE, PLAN, YOUR MENU,
AND COOK YOUR DISH,
SO BUDGET YOUR TIME WISELY.
THEN A GREAT LOCAL CHEF WHO
KNOWS EVERY INCH OF THIS TERRAIN
WILL JUDGE YOUR DISHES.
OOH.
ONE OF YOU WILL WIN
A HUGE ADVANTAGE
THAT I'M NOT GONNA DIVULGE.
THAT'S BECAUSE ROBIN IS
GONNA DO IT LATER.
LET'S GO! LET'S DO IT!
(Robin laughs)
GO GET 'EM.
TIME IS OF THE ESSENCE.
I DON'T SEE ANY MUSHROOMS.
I DON'T EVEN KNOW
WHAT IT LOOKS LIKE.
TEAMS HAVE TO STAY TOGETHER.
TEAMS OF THREE.
THEY CAN'T GET SPREAD OUT.
WHERE DO YOU FIND MUSHROOMS,
YO?
I'M ASSUMING AROUND TREES
AND STUFF.
LET'S GO UP HERE MAYBE.
FORAGING IS A LOT HARDER
THAN I THOUGHT IT'D BE.
I THOUGHT IT'D BE SOMETHING
THAT WE DO NATURALLY
BECAUSE WE'RE VEGANS,
BUT APPARENTLY NOT.
WHERE YOU AT, MUSHROOMS?
(Chris) HERE WE GO.
ALL RIGHT, WE'RE DONE.
YEAH, WE'RE DONE. LET'S GO.
WE'RE DONE.
OH, MY.
ALL RIGHT, LET'S GO.
(James) OVER HERE, MARC.
IT'S COMING RIGHT OVER.
(Mike) HERE YOU GO.
HERE YOU GO. HERE YOU GO.
GET OUT OF HERE RIGHT NOW.
YEAH, BUDDY!
OH, I FOUND SOME, JESS.
PORCINIS.
(Jesse) THAT'S WHAT WE WANT.
I'VE NEVER SEEN SOMEONE
SO EXCITED TO GET A MUSHROOM.
(Maria) GO GET THE BOX, GABRIEL.
WAIT. NO. OH, OKAY.
TAKE 'EM OUT.
ONLY ONE BOX, CATIE.
OH, LOOK!
YES! MUSHROOMS!
MUSHROOMS.
YAY! (speaks indistinctly)
LET'S MAKE TOSTADAS.
IT'S STILL STREET FOOD.
WE CAN DO IT
WITH GROUND BISON ON IT.
(Jacquelyn) YEAH.
(Catie) STEAK? WE COULD DO
TWO DIFFERENT TOSTADAS.
I COULD DO TWO TOSTADAS.
WE'LL DO A FISH TOSTADA.
OOH.
GIVE 'EM A LITTLE FLAKE.
YEAH, DO‐‐DO SCALLOPS.
WE'LL DO‐‐DO‐‐
OH, YEAH, GIVE ME THE SCALLOPS.
(Frankie) I'M MAKING A PORK
SANDWICH WITH MUSHROOM SAUCE.
IT'S VERY TRADITIONAL TO HAVE
PAN CON LECHON IN THE PAN.
I'M DOING A MUSHROOM SAUCE WITH
A LITTLE MOJO, A LITTLE WINE.
I'M REDUCING IT RIGHT NOW.
WE'RE KEEPING IT LOCAL.
LOCAL STUFFED, UH,
BISON BURGER WE'VE STUFFED
WITH THESE LOCAL MUSHROOMS.
LEEK, AND BABY SPINACH‐‐WE'RE
GONNA STUFF OUR BURGER WITH IT.
AND THEN WE'RE GONNA PUT
A LITTLE PARMESAN‐CRUSTED BREAD.
WE'RE THINKING ABOUT
DOING A JUNGOL,
WHICH IS A TYPE
OF, UH, SOUP/PORRIDGE.
OOH, TOFU.
(Eddie) SO FAR WE HAVE
ONIONS AND MUSHROOMS.
ADD SOME SUGAR.
WE WANT TO GET IT TO A BROIL.
(Raya) OKAY, LET'S LOOK
AT EVERYTHING AND JUST TRY
TO THINK OF, LIKE, WHAT WE WOULD
WANT TO EAT FOR LUNCH.
WE HAVE COUSCOUS.
LET'S USE COUSCOUS, 'CAUSE WE
KNOW WE CAN DO THAT REALLY FAST.
WE CAN DO
A COUSCOUS STUFFED MUSHROOMS.
YEAH.
MY HEART IS POUNDING SO FAST.
I DON'T KNOW IF IT'S BECAUSE
OF THE HIGH ALTITUDE
HERE IN COLORADO OR IT'S BECAUSE
I'M NERVOUS FOR EVERYONE.
(Jason) WE'RE DOING
SURF AND SURF AND TURF AND TURF.
JESSE IS GONNA TAKE
THE TOP ROUNDS AND SEAR IT.
HE'S GONNA MAKE A MUSHROOM
DUXELLE WITH THE PORCINIS,
AND HE'S GONNA ROLL THAT
AROUND IT.
I AM GONNA TAKE
THE OYSTERS MUSHROOMS,
GET 'EM NICE AND CRISPY, AND PUT
A SCALLOP ON TOP OF THAT.
TEN, NINE,
EIGHT,
SEVEN,
SIX,
FIVE,
FOUR,
THREE, TWO,
THAT'S INCREDIBLE.
ONE. WRAP IT UP, GUYS.
THE MUSHROOM COMPETITION
IS OVER.
GUYS, THIS IS FRANK BONANNO.
HE IS ONE OF DENVER'S BUSIEST
AND MOST RESPECTED CHEFS,
WITH SIX RESTAURANTS
IN OPERATION THIS YEAR.
FRANK WILL TASTE YOUR DISHES
AND PICK A WINNER,
AND THAT TEAM WILL GET
A HUGE ADVANTAGE
THAT ALL OF YOU ARE GONNA NEED
HERE IN DENVER.
BUT BEFORE WE GET TO THAT,
ROBIN HAS TO GET
TO HER NEXT ASSIGNMENT.
NO.
(man) AW.
ROBIN, BEFORE YOU LEAVE,
WILL YOU PLEASE TELL THE TEAMS
WHAT THE WINNER WILL RECEIVE
FOR THE MUSHROOM
TRUCK STOP CHALLENGE?
ALL RIGHT, I'M GONNA LEAVE YOU
WITH A LITTLE SOMETHING.
CALL THIS PERSON.
YOU WILL GET AN EXCLUSIVE
INTERVIEW AT KMGH....
YEAH!
BE ABLE TO GET THE WORD OUT
ABOUT YOUR FABULOUS FOOD TRUCK!
(Chris) YEAH!
BEING ABLE TO DO AN INTERVIEW
SOLELY WITH THE LIME TRUCK‐‐
IT WOULD BE
SUCH A HUGE ADVANTAGE
OVER THOSE OTHER TEAMS.
SEE YOU GUYS.
SEE YOU BACK IN NEW YORK,
ALL RIGHT? ROBIN ROBERTS.
GOOD LUCK! GOOD LUCK!
WHOO!
ARE YOU GUYS READY
TO GET DOWN TO BUSINESS?
(men) YEAH.
LET'S TASTE SOME FOOD.
ALL RIGHT, JAMES FROM ROXY,
COME ON UP.
SO WE DID A WILD MUSHROOM‐
STUFFED BISON BURGER.
ON THE SIDE, WE HAVE
SOME POLENTA FRITTERS
WITH A LITTLE CHIPOTLE‐
CRANBERRY SIPPING SAUCE.
I REALLY LIKE THE USE
OF THE BISON.
I THOUGHT
THAT THE BACON WAS PERFECT.
I LOVE YOUR DIPPING SAUCE.
THE ONLY THING I DIDN'T REALLY
GET WAS A LOT OF MUSHROOM IN IT.
THANKS.
ALL RIGHT, BEYOND BORED
FROM THE LIME TRUCK, COME ON UP.
BEYOND BORED.(laughs)
HOW'S IT GOING, GENTLEMEN?
GOOD.
SO WE DID A, UH, SURF AND SURF
AND TURF AND TURF.
SO WE ACTUALLY FOUND
SOME OYSTER MUSHROOMS.
THOSE ARE DIRECTLY UNDER
THE SCALLOPS.
INSIDE THE BEEF,
WE HAVE A PORCINI DUXELLE.
IN THE MIDDLE IS A LITTLE
TRUFFLE SPINACH AS WELL.
I THOUGHT YOUR DISH
WAS REALLY GOOD.
I THOUGHT YOU REALLY HAD A TON
OF MUSHROOM FLAVOR GOING ON.
I THOUGHT IT WAS
REALLY WELL‐EXECUTED.
THE ONLY THING THAT REALLY
BUMMED ME OUT
WAS THE TRUFFLE OIL. I JUST
DIDN'T THINK IT WAS NECESSARY.
CHRIS FROM HODGE PODGE,
COME ON UP.
WHAT'S UP, CHEF?
WE FOUND TWO DIFFERENT
MUSHROOMS, SO WE DID TWO DISHES.
THE FIRST ONE WE FOUND WAS
THE CINNAMON CAP MUSHROOMS.
AND WE ACTUALLY TOOK LAMB,
BEEF, BACON, AND OUR BUFFALO
AND JUST KINDA MADE
LIKE A TACO MEAT.
ON THE OTHER SIDE, WE HAVE
TEMPURA‐FRIED SCALLOPS
DONE WITH
CRISPY SHIITAKE MUSHROOMS.
THE MUSHROOMS ARE REALLY GOOD.
THEY'RE COOKED REALLY WELL.
YEAH, THEY ARE.
THE MEAT IS REALLY GOOD. IT'S
NOT OVERPOWERING THE MUSHROOMS.
THE APPLE CIDER GASTRIQUE IS
A LITTLE SWEET FOR ME.
THANK YOU.
THANK YOU.
FRANKIE FROM CAFE CON LECHE,
THE GUY WHO CAN ROCK A FEDORA
LIKE NO ONE.
(laughs)
IT'S A CUBAN.
A PORK, MUSHROOM, SPINACH
PRESSED SANDWICH
WITH MUSHROOM
MOJO MUSTARD SAUCE.
I THINK YOU DID A GREAT JOB.
THE MOJO SAUCE THAT YOU MADE
WAS DELICIOUS.
I THOUGHT THE BREAD WAS
PERFECTLY CRISPY.
THE PORK WAS NICE AND MOIST.
I THINK I WOULD HAVE LIKED
MORE MUSHROOM IN IT.
ALL RIGHT, RAYA FROM SEABIRDS,
STEP ON UP.
YEAH!
WE FOUND SOME BEAUTIFUL
PORCINI MUSHROOMS,
AND WE STUFFED THEM
WITH CRANBERRY‐LEEK COUSCOUS
AND THEN PLACED IT
OVER A BED OF SPINACH
WITH A TOASTED WALNUT
AND AGAVE VINAIGRETTE.
I LIKE IT. IT'S SWEET.
IT DOES NEED SALT.
THAT WAS REALLY HEALTHY, LIGHT.
I LOVED THE MUSHROOM IN IT,
AND THE COUSCOUS HAD
A LITTLE BIT OF SWEETNESS
THAT I THOUGHT COMPLEMENTED IT
REALLY WELL.
I THINK I COULD HAVE HAD
A LITTLE MORE MUSHROOM,
BUT I THOUGHT THE FLAVOR
COMBINATIONS WERE REALLY GREAT.
EDDIE FROM KORILLA,
COME ON UP.
IT'S ACTUALLY CALLED
PUSAN JUNGOL.
MUSHROOM SOUP.
AND WE DECIDED TO ADD
SOME SCALLOPS.
WOW. I LIKE THE TOFU IN IT.
I ALMOST DON'T KNOW
IF IT NEEDED SCALLOP.
IT'S GOT GREAT MUSHROOM FLAVOR.
IT'S GOT REAL DEPTH TO IT.
REALLY GOOD.
THANK YOU.
I FEEL LIKE THIS CHALLENGE WAS
KIND OF PUT FORTH
FOR US TO SHOWCASE OUR TALENT.
WE'RE A VEGAN TRUCK
AND WE'RE GONNA WIN.
ALL RIGHT, GUYS, CHEF FRANK
HAS TASTED ALL OF YOUR DISHES.
CHEF, WHO HAD THE BEST DISH?
♪♪♪
COMING UP ON "THE GREAT
FOOD TRUCK RACE"...
WE HAVE ZERO MONEY TO BUY
INGREDIENTS, AND WE'RE LOOKING
FOR SOMEONE WHO COULD POSSIBLY
LOAN US SOME MONEY.
GIVE ME A CHALLENGE, BABY!
GIVE ME A CHALLENGE, BABY!
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
(laughs) WHAT?
THAT'S NOT HOW IT WORKS
IN FOOTBALL.
YOU TWO NOW HAVE THE DAY OFF.
WHAT?
ALL RIGHT, GUYS, THE CHEF HAS
TASTED ALL OF YOUR DISHES.
WHY DON'T YOU TELL US WHO
HAD THE BEST MUSHROOM DISH?
BEING FROM COLORADO,
AND COOKING HERE AND FORAGING
FOR MUSHROOMS MYSELF,
I THOUGHT THE ONE TEAM
THAT REALLY SHOWED ME
I THOUGHT THE ONE TEAM
THAT REALLY SHOWED ME
WHAT MUSHROOMS AND COLORADO ARE
ALL ABOUT WAS...
LIME.
YES!
BULL'S‐EYE.
WE ARE SO OVERDUE
FOR RECOGNITION
IN OUR TRUCK STOP MEALS.
IT WAS A FANTASTIC DISH. IT WAS
PROBABLY ONE OF THE BEST DISHES
WE'VE COOKED
ON THIS ENTIRE TRIP.
I THINK THIS IS GONNA START
A RAMPAGE.
UGH.
IT WAS DISAPPOINTING
THAT WE DIDN'T WIN, FOR SURE.
I MEAN, IT WAS MUSHROOMS,
AND WE'RE A VEGAN TRUCK
AND EVERYTHING,
BUT I WASN'T REALLY SURPRISED,
BECAUSE WE HAD TO COMPETE
WITH ALL THOSE DIFFERENT MEATS,
AND I MEAN, THAT'S JUST
A DAY‐TO‐DAY THING FOR US.
WELL, LIME, CONGRATULATIONS.
ROBIN LEFT BEHIND
A BUSINESS CARD.
IT'S FOR THE LOCAL ABC AFFILIATE
HERE IN DENVER.
CALL THIS NUMBER. YOU'LL GET
AN EXCLUSIVE INTERVIEW
TO BE ABLE TO TELL YOUR STORY.
THIS IS A GREAT START TO DENVER.
FIRST ROBIN ROBERTS,
AND NOW WE GET
TO HAVE AN INTERVIEW
AND TELL ALL OF DENVER
WE'RE COMING.
ARE YOU GUYS CURIOUS ABOUT
HOW MUCH, UH, SEED MONEY
YOU'RE GONNA GET THIS TIME
AROUND?
(all) YEAH!
THE ANSWER IS NONE.
ZERO?
I MEAN, HOW ARE WE SUPPOSED TO
BUY ANYTHING?
WE DON'T EVEN KNOW
A SINGLE PERSON IN DENVER.
THERE'S NO VEGAN RESTAURANTS.
WE'RE STRESSED.
BUT, LIME TRUCK,
SINCE YOU WON THE CHALLENGE,
YOU GET $200 TO USE
AS SEED MONEY.
HA HA! ALL YOU GUYS HAVE
ZERO SEED MONEY,
AND WE HAVE $200.
WE'RE GONNA BE BUYING GROCERIES
AND BE OPEN FIRST. AWESOME.
THE REST OF YOU WILL
HAVE TO FIGURE OUT
HOW TO GET OPEN WITHOUT A PENNY.
DO WHAT YOU GOTTA DO.
BEG, BORROW, BUT DON'T STEAL.
AND REMEMBER
TO KEEP YOUR PHONES ON,
BECAUSE THERE IS A SPEED BUMP
COMING IN YOUR NEAR FUTURE.
THIS ONE'S REALLY GONNA THROW
YOU FOR A LOOP.
ALL RIGHT, GUYS,
READY TO GO ON TO DENVER?
(all) YEAH!
LET'S GET ROLLING!
(all cheering)
WE NEED TO ACTUALLY CALL
THE LADY AT ABC.
LET'S CALL HER RIGHT NOW
AND LET'S GET THIS THING
ON THE MOVE
SO EVERYONE KNOWS ABOUT US
THIS WEEKEND.
(telephone rings)
HI, AMANDA. THIS IS DANIEL
AND JASON WITH THE LIME TRUCK.
HOW ARE YOU DOING?
WE'RE ON OUR WAY RIGHT NOW.
WE'LL SEE YOU SOON.
(cell phone rings)
HEY, HODGE IS CALLING.
WHAT UP, HODGEY?
LISTEN, DUDE, SO WE THINK
WE SHOULD DO A TEAM‐UP.
WE'VE GOT, UH, WE'VE GOT SPOTS.
YOU CAN GET THE WORD OUT NOW.
LET'S ROCK THIS OUT THIS WEEKEND
AND, UH, TRY TO PULL ALL
THE CROWDS AND FOODIES TO US.
I'M DOWN, MAN.
HODGE HAS IT GOING ON.
HE'S A GOOD TRUCK FOR US
TO PARTNER UP WITH
'CAUSE OUR FOODS DON'T REALLY
COMPETE WITH EACH OTHER.
SO IT'S GONNA BE
A VERY EQUAL PARTNERSHIP.
WE'LL DO THE MARKETING.
HE'LL DO THE LOCATIONS.
LOOKS LIKE I CAN'T CALL THEM
THE SLIME TRUCK ANYMORE.
JUST EXPLAIN TO THEM ABOUT
OUR FOOD TRUCK AND...
IF IT'S A VEGAN SHOP,
THEY SHOULD BE SUPPORTIVE.
SO WE TAKE OUR ZERO SEED MONEY,
AND WE HEAD INTO THIS ICE CREAM
SHOP THAT HAS VEGAN OPTIONS.
(Raya) HI.
(Stephanie) HI.
I'M REALLY HOPING
THAT THE OWNER IS COOL
AND THAT SHE'LL LOAN US
ABOUT $500.
WE'RE FROM THE SEABIRDS TRUCK.
WE'RE A VEGAN FOOD TRUCK
FROM ORANGE COUNTY, CALIFORNIA.
AWESOME. COOL.
WE'RE IN TOWN FOR THIS WEEKEND,
TRYING TO SELL AS MUCH AS WE
POSSIBLY CAN FOR A COMPETITION.
OKAY.
WE JUST FOUND OUT THAT WE HAVE
ZERO MONEY TO BUY INGREDIENTS,
AND WE'RE LOOKING FOR SOMEONE
WHO COULD POSSIBLY LOAN US
SOME MONEY TO GET
OUR INGREDIENTS.
ALL RIGHT.
AWESOME. THANK YOU SO MUCH.
SHE'S WILLING TO LEND US $500.
WE COULDN'T HAVE ASKED
FOR A BETTE SITUATION.
WOW. WE PROMISE
TO PAY YOU BACK.
I HOPE SO. I HOPE SO.
RIGHT ON.
(James) HOW MUCH ROOM?
GOOD.
CHEF MICHEL.
HOW YOU DOING?
HEY, HOW YOU DOING, MAN?
NICE TO SEE YOU, MAN.
NICE TO SEE YOU.
ALL RIGHT, MAN.
WHAT'S GOING ON, BUDDY?
I'M DOING FINE.
GOOD. WE GOT‐‐
WE GOT OUR STUFF, RIGHT?
YES.
MARC'S GOT A GREAT HOOKUP
IN DENVER‐‐
CHEF MICHEL FROM BELGIUM.
WE'RE GONNA PICK UP ALL OUR FOOD
FROM HIS RESTAURANT
AND WE'RE GONNA BE IN AND OUT
OF THERE IN FIVE MINUTES.
YOU GOT OUR BREAD?
RIGHT OVER HERE.
(speaks indistinctly)
IT'S GONNA BE AN I. O. U., RIGHT?
WE CAN PAY YOU SUNDAY NIGHT?
OKAY. (speaks indistinctly)
DON'T WORRY.
IS THAT ALL RIGHT?
MY FRIEND OWNS A RESTAURANT
HERE, EARLS.
THE CHEF THERE IS UNBELIEVABLE.
AWESOME. AND, EDDIE, MAN, UH,
WE DIDN'T GET ANY MONEY
TO START WITH.
OH.
CAN YOU FLOAT US TILL TOMORROW?
SURE. NO WORRIES. JUST GIVE ME
A CALL WHENEVER YOU CAN.
I'M GONNA BE ABLE TO GET MY MENU
PUT TOGETHER REAL QUICK
AND GET ON THE STREETS SELLING.
HAVING CHEF FRIENDS IS
THE GREATEST THING EVER.
HI. I'M AMANDA KOST.
NICE TO MEET YOU GUYS.
CONGRATULATIONS.
(Jason) THANK YOU.
IF YOU GUYS COULD STAND
IN FRONT OF THE CAMERA FOR ME,
LET'S SET UP THIS SHOT HERE.
I WANT TO GET THIS INTERVIEW
UP ON THE AIR.
EVEN THOUGH THIS IS
A HUGE ADVANTAGE,
WE DON'T HAVE A LOT OF TIME
TO GET IT DONE.
SO YOU'RE IN DENVER
FOR A REASON.
WE'RE GONNA BE ON MARCZYK,
WHICH IS ACTUALLY ON 17,
AND WE'RE ACTUALLY THERE
WITH ANOTHER TRUCK
THAT'S, UH, COMPETING WITH US.
THEY'RE CALLED HODGE PODGE.
(Frankie) HOLA, MAMI.
¿COMO ESTAS?
(Maria) HI!
WE ARE REALLY EXCITED ABOUT
THIS IDEA OF TEAMING UP
WITH CUBA CUBA,
BECAUSE THEY'RE NOT OPEN
DURING THE DAYTIME.
THIS IS SO COOL TO FIND CUBANS
HERE IN DENVER. (laughs)
THERE'S A FEW OF US,
BUT WE'RE HERE.
HERE'S THE PORK.
(Maria) OH, MY GOD.
THAT LOOKS AWESOME!
THE BRILLIANT IDEA IS THAT
WE CAN BUY ALL OF OUR FOOD
FROM CUBA CUBA, AND THEN
AT THE END OF THE NIGHT,
WE CAN PAY HIM BACK.
MOJO RIGHT HERE.
OH, LOOK. ALL THE INGREDIENTS
THAT WE NEED HELP WITH.
MOJO RIGHT HERE.
NOW WE HAVE FOOD,
AND WE'RE GONNA BE MAKING MONEY.
(man) NO, TAKE THE PORK.
DO WE WANT TO ROCK
CEVICHE TODAY?
DO YOU WANT TO BUY A BASE
OF, LIKE, A FEW CRABS?
UH, THEY DON'T HAVE
ANY SHREDDED CABBAGE.
OH, PROSCIUTTO.
WE'RE IN THE RESTAURANT
WHOLESALE SHOP.
IT'S GONNA COST US
A LITTLE BIT OF TIME,
BUT WE KNOW THAT WITH 200 BUCKS,
WE CAN GET A LOT OF FOOD,
AND THE ADVANTAGE WE'LL GET IN
THE LONG RUN IS SO MUCH BETTER.
CRAB BURGERS‐‐
THEY'RE EXPENSIVE.
LET'S ONLY GET, LIKE,
SEVEN CANS.
OKAY.
THANK YOU.
(woman) HAVE A GOOD DAY.
YEAH, YOU, TOO.
HEY, WHAT'S GOING ON?
YOU MUST BE DOC.
I'M DOC. HOW YOU DOING?
EDDIE. PLEASURE.
EDDIE, HOW YOU DOING?
WELCOME TO DENVER.
WHAT'S GOING ON, MAN? PAUL.
DOC'S A VERY SMART GUY,
RUNS THE STEUBEN'S TRUCK.
HE UNDERSTANDS THE POTENTIAL
IN CROSS‐PROMOTING OUR BRANDS.
(Paul) ALL RIGHT, GUYS,
WE'RE OPEN.
LINE STARTS RIGHT OVER HERE,
GUYS.
(crowd cheers)
SO THERE'S A LINE OUT THERE.
WE'RE GONNA DO IT
JUST LIKE WE DO AT HOME.
IN NEW YORK, WE TRY
TO KEEP IT UNDER 30 SECONDS.
ALL RIGHT, SO FIRST YOU
ADD THE RICE,
AND THEN YOU PUT A LITTLE MEAT.
BULGOGI IS THE BEEF,
OUR RIB EYE OF THE TIGER.
THEN WE ADD A LITTLE CHEESE,
PUT THE SALSA IN THERE,
KIM CHI,
A LITTLE BIT OF SCALLIONS,
THEN BOOM,
AND THERE IS YOUR BURRITO.
THE LINE DOESN'T SEEM TO STOP.
(Chris) TWO DOGS, A BURGER.
(Catie) CHRIS, THESE ARE GOOD.
GO. SELL 'EM.
THE LIME TRUCK GOT ALL THE P.R.
THEY GOT TO DO AN INTERVIEW.
THEY TOLD EVERYBODY
WHERE WE'RE GONNA BE.
WE SAW ON THE NEWS
THEY WERE GONNA BE HERE,
SO WE PLANNED OUR
WHOLE DAY AROUND THIS.
AN HOUR LATER,
LIME TRUCK'S STILL NOT OPEN.
WE'RE THE ONLY ONES
SELLING FOOD.
(Daniel) HOW FAR, JASON?
WE GOTTA HUSTLE. I CAN'T EVEN
GIVE YOU ADVICE RIGHT NOW.
WE'RE NOT ABLE TO OPEN YET,
AND WE ARE RUSHING TO PREP.
WELL, YOU SAID WE GOTTA
GET OPEN, THAT'S WHY‐‐
WE DO. BUT I'M (bleep)
BUSY AS HELL, MAN.
I CAN'T EVEN T
I CAN'T EVEN THINK.
I CAN'T EVEN THINK.
IT'S TAKING US SO LONG TO OPEN
THAT EVERY SECOND THAT GOES BY,
HODGE IS MAKING MORE MONEY,
AND WE'RE NOT.
HODGE IS DEFINITELY
GETTING THE BETTER END
OF THE DEAL RIGHT NOW.
♪♪♪
IT'S DAY ONE IN DENVER,
AND THOUGH THEY GOT EXACTLY
ZERO DOLLARS IN SEED MONEY,
FIVE TEAMS ARE IN BUSINESS...
EVERYTHING ON THERE, RIGHT?
THANKS TO I.
THANKS TO I.O.U.s
FROM LOCAL ESTABLISHMENTS...
AWESOME.
BUT FOR TEAM NUMBER SIX,
THE LIME TRUCK,
IT'S A VERY DIFFERENT STORY.
HOW FAR, JASON?
WE GOTTA HUSTLE. I CAN'T EVEN
GIVE YOU ADVICE RIGHT NOW.
OKAY.
THEIR COOKING CHOPS WON THEM
200 BUCKS IN SEED MONEY
AND SOME PRICELESS
LOCAL PUBLICITY,
BUT BOTH REWARDS
COST THEM TIME.
WE'LL BE READY IN, LIKE, 40
MINUTES, SO IF YOU CAN HANG OUT.
TO TOP IF OFF, LIME HAS DECIDED
TO TEAM UP
WITH THE HODGE PODGE TRUCK,
SHARING THE FREE P. R.
AND POTENTIAL CUSTOMERS.
JACS, IS THE LIME TRUCK OPEN?
IT ALL SOUNDS A LITTLE LIKE
A RECIPE FOR DISASTER.
♪♪♪
ALL RIGHT,
WHAT CAN I GET YOU?
LET ME GET A SOUTHWEST BURGER.
GOOD CHOICE.
HERE'S FOR BRAD.
WHILE EVERYONE ELSE IS
RUNNING AROUND,
TRYING TO FIGURE OUT
WHAT THEY'RE GONNA DO,
HOW THEY'RE GONNA SET UP,
WE'RE, UH, WE'RE SET UP
AND READY TO GO.
MAC AND CHEESE AND LIMEADE.
CATIE, THERE'S YOUR BURGER,
BABY. (laughs)
OH, MY GOSH, CHRISTOPHER.
THEY'RE GONNA GET BIGGER
AND BIGGER, BABY.
I WAS WAITING IN LINE
FOR THE LIME TRUCK TO OPEN,
SO I DECIDED TO GET SOME
HODGE PODGE IN THE MEANTIME.
AND SO, UM, I WENT AND GOT
THEIR HODGE PODGE DOG.
HODGE PODGE LOVES DENVER!
(crowd cheering)
WHOO!
WE'RE FINALLY OPEN, SO THANK YOU
SO MUCH FOR YOUR PATIENCE.
I KNOW IT'S BEEN A HEADACHE.
FINALLY, WE'RE OPEN, BUT WE'RE
GETTING OUR BUTTS KICKED.
ALL RIGHT, LUCAS. LUCAS.
MUSSELS. RIGHT THERE, BABY.
IN ADDITION TO HAVING
THIS BIG LINE OF PEOPLE OUTSIDE,
OUR MENU IS EXPENSIVE.
EVERY TICKET
THAT'S COMING IN'S, LIKE, $35.
THESE PEOPLE ARE INCREDIBLE.
WE HAVE TWO CORNS, TWO
ASPARAGUS, AND ONE CHEESECAKE.
RIGHT.
(Maria) READY?
HI. I'M GONNA ORDER
A CUBAN SANDWICH.
HI. OKAY. GREAT.
I DECIDE TO CHARGE
$15 A SANDWICH,
BEING THAT WE'RE IN A CITY
THAT DOESN'T HAVE A LOT
OF CUBAN SANDWICHES ANYWHERE.
I THINK IT'S
A REALLY GOOD PRICE POINT.
18. 18.
WHY WOULDN'T YOU PAY $15
FOR A SANDWICH?
(clears throat) YEAH. $15.
(Marc) THERE'S A LOT OF
FOOT TRAFFIC RIGHT HERE, JAMES.
JAMES HAS PICKED A PERFECT SPOT
IN WASHINGTON PARK.
THERE'S A THING GOING ON
CALLED THE FURRY SCURRY.
THERE'S PEOPLE EVERYWHERE
WITH THEIR DOGS,
NO OTHER TRUCKS AROUND.
SO IT'S JUST GONNA BE US
AND, UH, A LOT OF PEOPLE.
(Marc) DIFFERENT SYSTEM.
DIFFERENT GRILLED CHEESES.
RIGHT, JAMES?
TOTALLY DIFFERENT SANDWICHES.
YEAH.
WE LEARNED OUR LESSON
FROM SALT LAKE.
THESE SANDWICHES HERE IN DENVER
ARE DESIGNED
TO GET OUT THE DOOR FASTER
AND GET MONEY IN QUICKER.
CAN WE GET
A NUMBER ONE AND A TWO?
WE USED SOME SOFTER CHEESES.
LOCAL DUCK PROSCIUTTO,
VERMONT GOAT CHEESE,
AND A FIG PRESERVE.
WE GOT MIKE PRE‐MAKING 'EM. WE
CAN GET 'EM ON THE GRILL FASTER,
GET 'EM OVER TO JAMES, AND GET
'EM OUT THE DOOR QUICKER.
(James) GUYS,
WE'RE WORKING GOOD TODAY.
THE THING IS WE'RE OPEN ABOUT
AN HOUR BEFORE
WE WERE OPEN LAST TIME.
I THINK THAT WE FOUND
OUR RHYTHM HERE.
TEAM ROXY HAS COME TOGETHER,
I THINK, IN DENVER.
WE NOT FRYING A PICKLE, RIGHT?
(horn honks)
NICOLE FOUND THIS GREAT
CRAFT FAIR GOING ON,
AND WE FIT IN PRETTY WELL,
AND WE'RE REALLY EXCITED
TO GET OUR DOORS OPEN
AND START SELLING.
IDEALLY, I'D LIKE TO STOP TIME
AND HAVE TWO HOURS TO, LIKE,
PREP EVERYTHING PERFECT,
BUT THERE'S NOTHING
WE CAN REALLY DO.
BACK HOME,
I NEVER OPEN THE DOORS
UNLESS WE'RE COMPLETELY READY.
IT'S REALLY HARD TO ADJUST
AND OPEN THE DOORS WHEN WE'RE
MAYBE, LIKE, 20% PREPPED
AND THEN HAVE TO PREP
ON THE FLY.
RAYA, HOW MANY TICKETS
DO WE HAVE LEFT TO COOK?
ABOUT A MILLION.
IT'S PROBABLY JUST GONNA BE
A LITTLE BIT LONGER.
THEY DON'T SEEM TO BE TOO BUSY
IN THE TRUCK.
THEY'RE KIND OF JUST
ALL STANDING IN ONE SPOT.
EVERYONE'S JUST STANDING THERE,
STARING AT US.
OKAY. I CAN MAKE IT RIGHT NOW
IF YOU WANT IT.
SORRY ABOUT THAT.
HAVING TO GIVE REFUNDS IS
THE WORST THING EVER.
THIS COULD BE THE REASON
FOR US GOING HOME.
COMING UP...
JOHN ELWAY!
JOHN ELWAY!
ONE OF YOU HAS TO RUN THE TRUCK
ALL BY THEMSELVES.
ONE PERSON?
OH, MY GOD. THIS IS CRAZY.
WHAT?
♪♪♪
IN DENVER,
THERE IS GOOD NEWS AND BAD.
(James) GUYS, THINK ABOUT
GETTING THAT DOOR OPEN SOON.
FIRST, THE GOOD‐‐
FOUR TRUCKS ARE JUST KILLING IT
FIRST, THE GOOD‐‐
FOUR TRUCKS ARE JUST KILLING IT
IN THE MILE HIGH CITY.
HODGE PODGE...
HEY, LADIES.
THANK YOU FOR YOUR SUPPORT.
ROXY'S GRILLED CHEESE...
SO YOUR FOIE GRAS SANDWICH IS
RIGHT THERE WITH THE PICKLES.
AND KORILLA...
WHAT KIND OF SAUCE ON YOUR BOWL?
HAVE GREAT LOCATIONS,
LONG LINES, AND HIGH HOPES...
I THINK WE'RE GONNA KILL IT
TODAY. EVERYBODY'S COMING OUT.
WHILE A HUGE CROWD
AND A HIGH‐PRICED MENU
HAVE HELPED LIME TRUCK ERASE
THEIR SHAKY START.
(Jason) ALL RIGHT, YOU HAVE
ONE CRAB DOWN, YES?
DO YOU HAVE THE CHEESECAKE?
NOW FOR THE BAD NEWS‐‐
THOUGH THEY FOUND CROWDS
AND CUSTOMERS,
THE SEABIRDS CAN'T SEEM
TO FIND THEIR SEA LEGS.
IT'S KINDA LIKE A HAZE
AT THIS POINT.
ALL I KNOW IS I'VE JUST GOT
TO GET ALL THESE ORDERS OUT.
THEY CAN'T GET THEIR FOOD OUT
FAST ENOUGH.
I FEEL LIKE IF WE FAIL,
IT'S MY FAULT,
SO, YEAH,
THERE'S A LOT OF PRESSURE.
AND AS FOR CAFE CON LECHE,
WHO GOT THEIR SUPPLIES
AND LOCATION
FROM A LOCAL CUBAN RESTAURANT,
WELL, THAT DEAL MAY NOT BE
QUITE WHAT THEY BARGAINED FOR.
KRISTY FROM CUBA CUBA
COMES WITH THE INVOICE
OF THE MONEY THAT WE OWED HER
FROM THE PRODUCT
THAT SHE HAD GIVEN US
WHEN WE HAD STARTED THE DAY.
I WAS PLANNING ON SPENDING $300.
SO WE HAVE HAM, PORK‐‐$100.
CUBAN BREAD...
$383.50?
WITH A CUBAN DISCOUNT.
WITH A CUBAN DISCOUNT? OKAY.
I'M LOOKING AT THIS INVOICE,
AND I'M THINKING OH, MY GOD.
THIS INVOICE COULD REALLY,
REALLY HURT US RIGHT NOW.
(Gabriel) MARIA.
ONE, TWO, THREE, FOUR, FIVE.
$300.YEAH.
AND $83, RIGHT?
YEAH.
2, 4, 6, 8. $80.
WE HAD SPENT $300
IN SALT LAKE CITY.
WE WERE, LIKE, $84 ABOVE,
AND WE HAVEN'T HAD
THE SECOND DAY OF SELLING.
IT SUCKS BIG‐TIME.
WELL,
WE'LL FIND OUT TOMORROW.
♪♪♪
ALL I NEED IS CARROTS.
OUR PLAN FOR TODAY IS
TO GO SHOPPING
AND GET EVERYTHING WE NEED,
BECAUSE WE'RE GOING TO DO
A FEW NEW MENU ITEMS TODAY.
RAW SUNFLOWER KERNELS.
AND WE'RE HOPING TO DO A LOT
BETTER THAN WE DID YESTERDAY.
ALL RIGHT, GUYS, WE'RE OPEN.
WE'RE BACK AT STEUBEN'S,
A REPEAT.
BASED ON YESTERDAY,
I'M THINKING WE SHOULD DO
REAL GOOD TODAY.
(Maria) IT'S A NEW DAY.
WE ARE GOING
TO THE GREAT DIVIDE BREWERY.
THE BREWERY ONLY HAS BEER.
IT DOESN'T HAVE FOOD.
AND WE HAVE THIS GREAT LOCATION
RIGHT IN FRONT OF THE BREWERY.
TIME IS MONEY,
AND WE NEED TO START PREPPING
BECAUSE WE ARE EXPECTING
A REALLY BIG CROWD TODAY.
NO, I'M DOING THIS.
YOU DO SOMETHING ELSE.
WASHINGTON PARK WAS
SO AMAZING YESTERDAY.
IT WOULD BE CRAZY NOT
TO GO BACK THERE AGAIN TODAY.
THAT'S WHAT WE'RE GONNA DO.
IT'S A NO‐BRAINER.
GENTLEMEN, THE GAME TODAY IS
ABOUT US.
GAME TIME, DUDE.
WE'RE ARE COMPETING
AGAINST OURSELVES TODAY.
THERE ARE NO OTHER TEAMS
THAT HAVE ANY FACTOR
IN WHAT WE'RE DOING.
I THINK THIS PARK'S
GONNA BE AWESOME TODAY.
THIS IS GONNA BE A GOOD SPOT.
(Chris) WE'RE STILLED TEAMED UP
WITH LIME TRUCK.
WE KNOW ROXY'S TRUCK
DID AWESOME BUSINESS YESTERDAY
AT WASHINGTON PARK.
I'M GONNA ROLL UP
AND TAKE THEIR BUSINESS TODAY.
ALL RIGHT, SO HERE'S ROXY.
LOOK. RIGHT IN FRONT OF 'EM.
HODGE JUST SHOWED UP.
(Mike) WANT ME TO GO KICK
HIS (bleep) OUT?
LISTEN, RIGHT NOW, GUYS,
FOCUS ON GETTING SET UP.
ALL RIGHT? SO WHAT? HE'S HERE.
DON'T WORRY ABOUT IT.
YEAH, BUT HE'S TAKING‐‐
WHAT IF HE'S TAKING
A THOUSAND DOLLARS FROM US?
FOCUS ON US. FOCUS ON US.
DON'T WORRY ABOUT IT.
YEAH.
(brakes squeal)
BETTER.
YEAH, THIS IS REALLY GOOD.
SOMEONE FOUND OUT ABOUT
HOW GOOD WE DID YESTERDAY,
AND THEY'RE JUST TRYING
TO POACH OUT OF US.
LIME TRUCK'S RIGHT BEHIND US,
DUDE.
UNORIGINAL PRIMA DONNAS.
THEY CAN'T FIND THEIR OWN SPOTS.
(James) DON'T WORRY ABOUT IT.
HAVEN'T EVEN GOT THE DOORS OPEN
YET, AND WHAT DO YOU KNOW?
A COUPLE OF THE OTHER LEECHS
SHOW UP. DENVER'S A BIG PLACE,
SO YOU'D THINK THEY'D FIND
THEIR OWN SPOT.
JAMES, MAYBE YOU SHOULD
HOLD OFF ON THE PRICES,
SEE WHAT THESE GUYS ARE
DOING FIRST.
♪♪♪
SO THE TEAMS KNOW BY NOW
THAT I'M GONNA CALL THEM
SOME TIME OVER THE WEEKEND
WITH A SPEED BUMP
THAT'S GONNA CHANGE
THE WAY THEY PLAY THE GAME,
BUT WHAT THEY DON'T KNOW IS
I'M ABOUT TO ROLL OUT
ONE OF THE TOUGHEST SPEED BUMPS
YET,
AND I'VE LINED UP A LEGEND
TO HELP ME DO IT.
MR. ELWAY.
HEY, TYLER.
HOW ARE YOU?
GOOD. HOW YOU DOING?
GOOD TO SEE YOU.
GOOD TO SEE YOU. WELCOME.
THANK YOU SO MUCH
FOR DOING THIS‐‐IT'S GONNA
BE A LOT OF FUN.
MY PLEASURE.
GOD, I LOVE THIS RESTAURANT,
BY THE WAY.
WELL, THANK YOU. WE'RE PRETTY
PROUD OF IT OURSELF.
SO YOU READY TO DO THIS?
LET'S DO IT.
ALL RIGHT, WE ARE GONNA GIVE
THEM A SPEED BUMP CHALLENGE
THAT'S GONNA THROW THESE TEAMS
FOR A LOOP.
(cell phone rings)
OH. IS THAT‐‐OH, MAN.
IS YOUR PHONE RINGING?
IT'S TYLER. HELLO.
HEY, GUYS. IT'S TYLER.
HOW ARE YOU?
IT'S TYLER.
RIGHT NOW?
YEAH.
OH, GOSH.
HOW'S THE MILE HIGH CITY
TREATING YOU?
IT'S FINE. IT'S FINE.
IT'S GOING GOOD.
WELL, YOU GUYS KNOW
WHAT'S ABOUT TO HAPPEN.
ARE YOU READY
FOR YOUR SPEED BUMP?
UM, NO,
but I'll take it.
(chuckles)
WELL, DENVER IS HOME
to one of the greatest
quarterbacks in NFL history,
A HALL OF FAMER.
HE IS LEGENDARY
FOR SINGLE‐HANDEDLY CARRYING
HIS TEAM TO VICTORY,
AND SOMETIMES AGAINST
UNBELIEVABLE ODDS.
HIS NAME IS JOHN ELWAY,
AND I'M SITTING
RIGHT NEXT TO HIM.
JOHN ELWAY? WHAT?!
GUYS, I'M GONNA HAND THE PHONE
TO MR. ELWAY,
AND HE'S GONNA TELL YOU
ABOUT THE SPEED BUMP.
WAIT. HE'S GONNA HAND THE PHONE
TO JOHN ELWAY RIGHT NOW.
HE'S GONNA TELL ME PERSONALLY
WHAT OUR SPEED BUMP IS.
I HOPE HE'S NICE.
MAYBE HE'S A VEGAN.
YEAH.
ALL RIGHT, BRACE.
ALL RIGHT, GUYS,
IT'S TIME FOR YOU
to pick a quarterback.
PICK A QUARTERBACK?
ONE OF YOU HAS
TO RUN THE TRUCK
all by themselves,
and the other two
HAVE TO SIT ON THE BENCH.
OH, MY GOD. THIS IS CRAZY.
WHAT?
WHAT IS IT? WHAT IS IT? WHAT
IS IT? WHAT IS IT? WHAT IS IT?
NOW I KNOW IT'S NOT
AN EASY DECISION.
Do you pick your best chef
or your best salesperson?
BUT TO WIN, YOU HAVE TO MAKE
SOME TOUGH DECISIONS.
THAT'S NOT HOW IT WORKS
IN FOOTBALL.
(John and Tyler laugh)
IT'S GONNA BE YOU. YEAH.
OKAY. YEAH.
DAN LOOKS AT ME. HE CAN'T COOK.
JESSE'S REALLY GOOD, BUT I MEAN,
I HAVE TO STEP UP.
ALL RIGHT, SO, GUYS, WHEN YOU
HANG UP THE PHONE, IT'S GAME ON.
YOU GOTTA PICK A QUARTERBACK,
AND THE OTHER TWO
SIT ON THE BENCH. YOU GOT IT?
NO PROBLEM, CHEF.
WE'LL SEE WHO'S AN M. V. P.
and who fumbles the ball.
I'll see you at elimination.
GOOD LUCK. WE GOTTA ADMIT, HUH,
IT'S GONNA BE GREAT.
THIS SUCKS 'CAUSE IT'S ME.
YOU'RE GONNA DO IT?
IT HAS TO BE ME.
YOU'RE GONNA DO IT?
IT HAS TO BE ME.
IT'S MY TRUCK.
I KNOW EVERYTHING ABOUT IT.
I KNOW ALL THE RECIPES.
IT HAS TO BE ME.
I MEAN, IT'S YOUR BABY,
YOUR TRUCK, SO...YEAH.
JUST WHEN IT LOOKED LIKE
THE WINNERS AND LOSER IN DENVER
WERE ALL BUT DECIDED...
(man) WE GOTTA MAKE THAT MONEY.
WE'VE THROWN IN
A GIANT SPEED BUMP
THAT TURNED EVERYTHING
UPSIDE DOWN.
MAN! THIS
THAT TURNED EVERYTHING
UPSIDE DOWN.
MAN! THIS IS BRUTAL.
ONLY ONE PERSON CAN RUN
THE TRUCK BY THEMSELVES
THE REST OF THE DAY,
AND THE OTHER TWO
HAVE TO SIT DOWN AND WATCH.
ROCK, PAPER.
AAH!
GET OFF MY TRUCK. YEAH.
YOU TWO NOW HAVE THE DAY OFF.
WHAT?
FOR TWO TEAMS IN TROUBLE‐‐
THE SEABIRDS
AND CAFE CON LECHE...
HEY, YOU KNOW, SUPER FRANK.
(laughs)
THIS IS THEIR CHANCE
TO GET BACK IN THE RACE.
ONCE I GET OPEN, I'LL BE QUICK.
FOR EVERYONE ELSE,
IT COULD MEAN BLOWING THEIR
LEAD AND GOING HOME EARLY.
WELL, THIS IS
GONNA BE INTERESTING.
WAIT. YOU HAD THE‐‐
YOU HAD THE JACK.
DID YOU ALREADY ORDER IT?
(women) YES.
OKAY. OKAY.
WE DECIDE THAT I'M PROBABLY
THE ONLY ONE WHO'S GONNA BE ABLE
TO PULL THIS OFF.
I'M USED TO CHEF‐ING FOR
15 HOUR DAYS,
30 DAYS STRAIGHT.
I'M NOT AFRAID TO WORK.
UNFORTUNATELY, IT'S GONNA TAKE
A LITTLE WHILE LONGER.
WE'LL DO THE BEST WE CAN
TO GET EVERYONE SERVED UP,
SO HOLD ON
FOR AS LONG AS YOU CAN,
AND THEN WE'LL SEE IF WE CAN GET
SOME GRILLED CHEESE.
THIS IS GONNA BE A NIGHTMARE.
IT ALREADY IS A NIGHTMARE.
IT JUST STARTED OUT.
I'M NOT IN MY RHYTHM.
IT'S GONNA TAKE A LITTLE WHILE
TO GET THINGS SITUATED.
THE LINE'S GETTING LONGER
AND LONGER.
THIS IS GONNA BE A LONG DAY.
NEXT.
GOOD‐BYE.
YOU DON'T WANT
TO WRITE IT UP THERE?
NO, I'M GONNA DO IT EXACTLY
HOW I WANT TO DO IT.
OKAY.
WHAT CAN I GET FOR YOU?
I RUN THE SHOW,
SO IT'S A PRETTY EASY DECISION.
GIRLS, DON'T WORRY ABOUT ME.
I'LL DO EVERYTHING.
THAT GOES IN HERE.
GO AWAY. GO RELAX.
MAYBE GO FOR A MASSAGE.
I'LL TAKE CARE OF IT.
DONE. PICK‐UP WINDOW'S
RIGHT HERE, BROTHER MAN.
GIVE ME A CHALLENGE, BABY!
THIS AIN'T NO CHALLENGE.
I WANT TO WORK. (chuckles)
I WANT TO WORK, TOO.
THIS MIGHT BE
THE FIRST TIME I CRY.
DON'T CRY.
NOW THAT I, UH, GOT
A BUNCH OF MEAT GRILLED UP,
IT'S JUST THE SAME THING
AS EVERY OTHER DAY.
ROCK, PAPER, SCISSORS
IS ALWAYS FAIR
SO I'M WILLING
TO WORK THE TRUCK.
30‐SECOND COVER TIMES.
I'M A 1‐MAN ASSEMBLY LINE.
ONE, TWO.
(man) THEY'RE LARGE.
HI. WHAT CAN I GET FOR YOU?
HI.
MY MAIN THING IS I JUST DON'T
WANT TO KEEP THESE PEOPLE
WAITING ANY LONGER
THAN THEY HAVE TO.
YOU GUYS NEED SUNBLOCK?
MONEY FIRST.
YOU KNOW, I'M GETTING
THE HANG OF THIS, MAN.
WHEN WE GO BACK HOME, WE SHOULD
HAVE ONE PERSON ON TRUCK,
STOP WASTING MONEY ON LABOR.
(laughs)
UH, HOW MANY PEOPLE
WANT NACHOS?
I REALIZE THAT IF I CAN MAKE
ONE MENU ITEM AT A TIME,
BUT MAKE A LOT OF IT, THEN I CAN
MAKE A LOT MORE MONEY.
HOW MANY PEOPLE WANT ONE?
ONE, TWO, THREE, FOUR,
FIVE, SIX, SEVEN,
EIGHT, NINE, TEN.
I'M GETTING GROUP ORDERS.
I'M GETTING PEOPLE
TO ORDER THE SAME THING.
SPEED IS MY COMPETITIVE WEAPON.
WHOO!
(Frankie) HERE YOU GO, GUYS.
CHICKEN OR BEEF?
(man) UH, CHICKEN.
CHICKEN COMBO. YOU GOT IT.
ONLY ONE PERSON
CAN STAY IN THE TRUCK
AND RUN THE WHOLE SHOW.
WE AGREE THAT IT WAS ME,
'CAUSE I'M THE ONE THAT COOKS.
THANK YOU SO MUCH.
YOU, SAME THING? YOU GOT IT.
YOU WANT AN ICED COFFEE
WITH THAT? IT'S REALLY GOOD.
OKAY.
93.
ALL RIGHT, NACHOS.
(inhales sharply)
(Raya) EVERYONE ELSE IS OPEN,
AND THEY'RE WORKING
THEIR BUTTS OFF ALREADY.
JASON FROM LIME TRUCK IS
JUST, LIKE, IN A FRENZY.
ROXY'S GRILLED CHEESE
HAS THIS HUGE LINE.
CHEF HODGE IS OUT.
AND I'M THINKING, OH, MY GOD.
WE NEED TO OPEN OUR DOORS
AND WE NEED TO DO IT FAST.
(Stephanie) EVERYONE'S GIVING ME
PRESSURE TO OPEN THE DOORS,
BUT I'M JUST NOT GONNA DO IT.
I DO NOT WANT A SITUATION
LIKE YESTERDAY.
I'M GONNA MAKE SURE
THAT I'M PREPPED
BEFORE I START TAKING ORDERS.
(Raya) THIS IS REALLY BAD.
WE NEED TO START SELLING.
I CAUGHT UP ON THE MEAT.
OKAY.
SO I THINK WE SHOULD, UH...
GOOD TIME, RIGHT?
YEAH, GOOD TIME TO MOVE.
WE'VE GOT AN INCREDIBLE TOTAL
RIGHT NOW,
BUT THERE'S NOT A LOT OF PEOPLE
AROUND AT THIS POINT.
SO I DECIDE TO MOVE.
THE GREAT DIVIDE IS ACTUALLY
ONE OF THE LOCAL BREWING
COMPANIES IN DENVER.
KORILLA AND BEER
GO HAND IN HAND.
AND THEY DON'T EVEN KNOW
WE'RE COMING.
DRUNK PEOPLE ARE HUNGRY PEOPLE,
AND HUNGRY PEOPLE BUY KORILLA.
BOO! WHAT THE HELL'S
KORILLA DOING HERE?
I DON'T KNOW WHAT THEY'RE DOING
HERE. WHAT DO YOU THINK?
WHY ARE THEY HERE?
I DON'T KNOW. THEY BETTER
STAY AWAY. THAT'S NOT FAIR.
HONESTLY, I'M A LITTLE BIT
NERVOUS 'CAUSE FRANKIE'S
DOING A REALLY GOOD JOB,
BUT HE'S, LIKE, COOKING,
AND THEN HE DOESN'T REALLY LOOK
AT THE PEOPLE OUTSIDE.
I'LL JUST PUT IT RIGHT HERE.
CAN I HELP YOU?
NO, WE HAVE TO MAKE
THE DECISION RIGHT NOW.
WE'RE EITHER GONNA CUT OFF THE‐‐
OFF THE LINE AT THE END OF THIS
RIGHT NOW AND GO
OR WE'RE GONNA STICK AROUND.
WE'RE GONNA PACK UP.
WE'RE GONNA CLOSE HER UP.
WE'RE GONNA BOUNCE OVER
TO THE GREAT DIVIDE. PACK IT UP!
OUR SALES HAVE DROPPED OFF.
I'M THINKING ABOUT A CHANGE.
WE'RE GOING FOR A LITTLE DRIVE,
AND HOPEFULLY,
WE HIT SOME SALES
IN OUR NEXT SPOT WE SET UP AT.
WHERE ARE YOU GUYS GOING?
YOU SCARED?
I KNOW YOU CAN'T HANDLE US!
GET YOUR CUBAN FOOD.
COME ON, GUYS. CUBAN FOOD.
LET'S GO. I SEE A LOT OF PEOPLE.
NOBODY'S BUYING.
YOU GOT 3 FEET.
KEEP BACKING UP.
ALL RIGHT,
STRAIGHTEN IT OUT NOW.
(Gabriel) FIRST KORILLA,
NOW ROXY SHOWS UP. THEY'RE
TRYING TO GET INTO OUR PARTY.
OBVIOUSLY, IT'S GONNA HURT US.
(Stephan) CAN I HELP
ANYBODY ELSE?
(man) I'LL TAKE A SPICY PORK
BURRITO. THAT'LL WORK.
THANK YOU.
THANK YOU.
THIS IS JUST NOT COOL.
THIS IS NOT FAIR.
A BACON AND MONTEREY?
IS THAT GONNA BE IT FOR YOU?
WE'RE GOOD. NEXT.
I'M IN SHAMBLES RIGHT NOW.
I'M NOT READY TO BE ELIMINATED,
YOU KNOW, THAT'S ALL.
WE'RE NOT‐‐WE'RE NOT
GONNA BE ELIMINATED.
I KNOW, GABRIEL,
BUT STILL, IT'S, LIKE...
BUT THINK‐‐OH, NO. YOU'RE
NOT GONNA CRY, ARE YOU?
ARE YOU GONNA CRY NOW?
MARIA, COME OVER HERE. YOU'RE
NOT GONNA GET ELIMINATED.
DON'T CRY, MAMI.
DON'T WORRY. DON'T WORRY.
(crying) I'M NOT READY
TO GO HOME. THAT'S ALL.
YOU'RE NOT GOING HOME.
GOOD JOB, CHRIS.
I'M BEAT. I'M EXHAUSTED.
(giggles)
I'M DONE FOR TODAY.
(Catie laughs)
WE GOT 2 POUNDS OF COOKED PORK,
WE'RE ALMOST OUT OF KIM CHI,
GOT A LITTLE BIT OF CHEESE,
EMPTIED OUT FIVE SAUCE BOTTLES.
SO ALL IN ALL,
I THINK TODAY WAS A GOOD DAY.
WHOO!
WE'RE OUTTIE. OUTTIE. (grunts)
LAST CHANCE, DENVER.
SEABIRDS IS TAKING OFF FOREVER.
I'M EXHAUSTED. I'M DELIRIOUS.
I'M NERVOUS.
EVERYTHING'S HALF PRICE
RIGHT NOW. SALSA BAR'S $2.
I JUST DON'T FEEL LIKE
WE DID ENOUGH.
(Stephanie, Raya, and Nicole)
YEAH!
UM, I HAVE‐‐I HAVE
WATERMELON IN A CUP FOR $2.
PROBABLY THE HARDEST DAY
IN MY SEABIRDS CAREER.
PROBABLY THE HARDEST DAY
IN MY SEABIRDS CAREER.
THIS COULD VERY WELL BE
THE LAST TIME WE CLOSE THE DOORS
IN "THE GREAT FOOD TRUCK RACE."
WE LOVE YOU, STEPHANIE!
♪♪♪
TEAMS, HERE WE ARE
AT THE THIRD "GREAT FOOD TRUCK
RACE" ELIMINATION.
AT THE THIRD "GREAT FOOD TRUCK
RACE" ELIMINATION.
I CAN FEEL THE CONFIDENCE
BOOMING
OUT OF ALL THE OTHER TEAMS.
KORILLA DOES NOT SEEM NERVOUS.
HODGE PODGE THINKS
THEY'RE GONNA WIN IT.
I'M JUST TRYING TO KEEP IT
TOGETHER, TO BE COMPOSED,
AND NOT LOSE IT.
FOR THE SECOND STRAIGHT WEEK,
YOU ROLLED INTO A NEW TOWN
AND TOOK THE PLACE OVER.
LAST WEEK, 7 TRUCKS MADE OVER
$25,000 IN SALT LAKE CITY.
THIS WEEK, 6 TRUCKS
MADE OVER $30,000.
(mouths word)
DOING THE MATH IN MY HEAD,
THAT MEANS THAT THE AVERAGE IS
5 GRAND EACH.
AND I KNOW WE'RE FAR
FROM 5 GRAND.
BUT AS ALWAYS,
IT'S ALL ABOUT THIS LEDGER‐‐
WHO MADE THE MOST,
WHO MADE THE LEAST,
AND WHO'S OUT OF THE RACE.
IN FIRST PLACE,
WITH A MIND‐BENDING TOTAL
OF $6,919...
THE LIME TRUCK.
CONGRATULATIONS.
YES!
(woman) YEAH!
AWESOME.
YOU WERE AWESOME.
CONGRATULATIONS, NINJA TURTLES.
YOU'RE SAFE. WELL DONE.
JASON, I THINK WE OWE
THE WEEKEND TO YOU.
YOU'RE STILL A PAIN IN MY REAR,
BUT WE'RE PROUD OF YOU.
IN SECOND PLACE,
WITH $6,831‐‐
KORILLA. CONGRATULATIONS.
NICE JOB.
YEAH!
IN THIRD PLACE,
WITH $6,118‐‐
HODGE PODGE. CONGRATULATIONS.
MM.
IN FOURTH PLACE,
SAFE,
WITH $5,316‐‐
ROXY'S GRILLED CHEESE,
YOU'RE SAFE.
NICE JOB.
OKAY.
CAFE CON LECHE,
SEABIRDS,
YOU ARE THE BOTTOM TWO.
I'M JUST GONNA TELL YOU
STRAIGHT UP,
THERE'S $87 BETWEEN THE 2 TEAMS.
CAFE CON LECHE, SEABIRDS,
I HAVE TO SEND ONE OF YOU HOME
RIGHT NOW.
IN FIFTH PLACE
AND SAFE, BUT BARELY...
$87 IS NOTHING.
$87 COULD HAVE BEEN
THOSE FEW PEOPLE WHO ASKED
FOR THEIR MONEY BACK.
I DON'T WANT TO GO HOME
BECAUSE WE LAGGED
FOR FIVE EXTRA MINUTES
TO OPEN OUR DOORS.
I'D HATE TO GO HOME
'CAUSE WE SPENT TOO MUCH
ON PRODUCT. THAT WOULD KILL ME.
SEABIRDS.
(whispers) WHAT?
OH, MY GOD.
YOU MADE $3,322.
IT'S ALL RIGHT. SEE YOU LATER.
(speaks indistinctly)
(indistinct conversations)
EVERYBODY'S BEEN SELLING
MORE AND MORE AND MORE
IN EACH CITY, AND, I MEAN,
WE'RE DOWN TO $87 WE LOST.
I CAN'T BELIEVE IT, BUT IT'S‐‐
THE TRUTH IS,
EVERY DOLLAR COUNTS.
YOU GUYS JUST MISSED.
YOU MADE $3,235.
AND I'M SORRY TO SAY,
THAT YOU'VE BEEN ELIMINATED.
GUYS, GIVE THEM
A ROUND OF APPLAUSE. NICE JOB.
CAFE CON LECHE, EVERYBODY.
WE MADE A LOT OF MISTAKES
IN THIS CITY
THAT WE‐‐WE COULD HAVE AVOIDED.
$87. YOU KNOW, I CAN'T‐‐
I CAN'T GET OVER THAT.
YEAH.
BUT YOU KNOW WHAT THAT WAS?
THE GROCERY SHOPPING.
WE WOULD HAVE SPENT LESS.
WE WOULD HAVE WON.
NOW FOR THE FUN PART.
I'M SURE YOU ALL THINK YOU KNOW
WHERE WE MIGHT BE GOING NEXT,
BUT I PROMISE YOU,
YOU'RE ALL WRONG.
YOU'RE HEADED TO MANHATTAN.
WHAT?
WHAT?
(woman) WHAT?
WE'RE GOING TO MANHATTAN?
WE'RE JUST GONNA DESTROY
THE COMPETITION THERE.
IT'S ABOUT 1,800 MILES
FROM HERE TO THE BIG APPLE,
BUT FORTUNATELY, I WASN'T
TALKING ABOUT THAT MANHATTAN.
I'M SENDING YOU
TO THE LITTLE APPLE...
MANHATTAN, KANSAS.
(woman) K. C.!
(man) WHOO!
MANHATTAN, KANSAS? (laughs)
WHERE'S THAT, MAN?
IT'S A COOL LITTLE COLLEGE TOWN
OF 52,000 PEOPLE.
(mouths word)
ARE YOU GUYS READY FOR
THE HUNGRY SUNFLOWER STATE?
(all) YEAH!
LET'S GET ROLLING!
(all cheering)
(Stephanie) A SMALL TOWN
IN KANSAS‐‐
ODDS ARE THERE'S NO VEGANS.
I'M JUST HOPING
WE CAN PLAY OFF THE FACT
THAT WE'RE A TRUCK
FULL OF CUTE GIRLS.
♪♪♪
(horn honks)
NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...
ALL YOU'LL HAVE
TO WORK WITH IS $5.
GO, GO, GO!
(man) NO.
(man) THEY'RE HUNGRY, MAN.
FROM NOW ON, EVERYTHING
COSTS LESS THAN A BUCK. WHAT?
EVERYTHING IS 99 CENTS!
(cheering)
EVERYTHING IS 99 CENTS!
(cheering)
THE LIME TRUCK SAID THEY WERE
GONNA DUMB DOWN THEIR MENU
'CAUSE THIS TOWN'S
TOO SIMPLE FOR THEM.