The Great Food Truck Race (2010–…): Season 2, Episode 6 - Midnight Truck to Georgia - full transcript

PREVIOUSLY ON
"THE GREAT FOOD TRUCK RACE"...

EIGHT TEAMS OF CHEFS

AND THEIR TRUCKS...

- HAVE TREKKED FROM MALIBU TO MEMPHIS...
- OH, MY GOD.

- HAVE TREKKED FROM MALIBU TO MEMPHIS...
- OH, MY GOD.

DUKING IT OUT FOR GLORY...
I'D LOVE TO SERVE
YOU FOOD!

- AND $100,000.
- GO! GO!

SLIMEBALLS.

ROXY'S GRILLED CHEESE ARE
CLEARLY THE COMEBACK KINGS.

LET ME GET
TEN OF 'EM.
TEN OF 'EM.

- TWICE THEY WERE ALMOST ELIMINATED...
- WE WANT GRILLED CHEESE!



WE'LL OPEN AS FAST
AS POSSIBLE.
BEFORE FINDING THEIR GROOVE

AND CRUSHING
THE COMPETITION.

THIS IS THE BEST WEEK
IN ROXY'S HISTORY.

THEIR ARCHRIVALS,
THE GOURMET LIME TRUCK...

MUSSELS RIGHT THERE, BABY.
THOUGHT THEY HAD THIS RACE
IN THE BAG,

UNTIL THEY ACTUALLY HAD
TO RUN IT.
THIS IS THE WORST DAY
OF COOKING I'VE EVER HAD.

THEY'RE NOT SO COCKY ANYMORE.
IF WE DON'T WANT
TO GO HOME,

WE'RE GONNA HAVE TO JUST
SELL, SELL, SELL TODAY.

AND THEN THERE'S CLEVELAND'S
HODGE PODGE TRUCK...

MEMPHIS,
ARE YOU GUYS HUNGRY?

JUST PLAIN LUCKY
TO STILL BE HERE.
THIS SUCKS.

THEY SHOULD HAVE BEEN
ELIMINATED IN MEMPHIS...
THIS IS HELL.

BUT THEY SNUCK BY
WHEN THE KORILLA TRUCK CHEATED

AND GOT BOOTED
FROM THE RACE.



NOW THE RACE COMES HERE
TO ATLANTA, GEORGIA.

JUST THREE TRUCKS REMAIN.
WHO WILL GO HOME NEXT?

I'M TYLER FLORENCE, AND THIS IS
"THE GREAT FOOD TRUCK RACE."

LET'S GET ROLLIN'.

FOOD TRUCK ROAD TRIP!

SO, ATLANTA, MAN‐‐WHAT DO YOU
WANT TO DO FOR THE MENU?

HOWEVER MUCH I DO WANT
TO CHANGE THE MENU UP,

I'M THINKING THAT WE KIND OF
HAVE THIS BASIC SKELETON

OF A MENU
THAT WE HAVE NAILED DOWN

AND THAT IS REALLY EASY
TO EXECUTE.

SO I'M THINKING WE JUST KIND OF
DO SOME OF THE HITS

THAT HAVE GOT US HERE.
WE'VE HAD A REVELATION.

WE HAVE THIS AMAZING MENU
THAT WE'VE BEEN COOKING,

AND WE WANT TO CONTINUE TO SHOW
THESE PEOPLE THE FOOD

THAT WE ARE PROUD OF.
WE DO NEED TO THROW SOME KIND
OF SOUTHERN TWISTS INTO IT.

I THINK WE SHOULD DO, LIKE,
A PORK TENDERLOIN AND GRITS.

I THINK WE SHOULD DO
AWESOME STUFF

WITH OUR ASPARAGUS
THAT WE'RE GONNA HAVE.
I THINK THAT'S
A GREAT WAY TO GO.

WE'RE GONNA BUST OUT

SOME SERIOUS DISHES
IN THIS TOWN.

WE GET SOME FOIE GRAS BACK.
YOU'RE DOING YOUR PEACH

AND MASCARPONE CHEESECAKE‐STYLE
CRèME BRûLéE.

WHAT I REALLY LIKE
ABOUT THIS CITY‐‐

IT'S GOT
VERY DIFFERENT NEIGHBORHOODS

SCATTERED ALL OVER THE PLACE,
AND ALL THOSE NEIGHBORHOODS

ARE DIFFERENT TASTES
AND DIFFERENT TYPES OF PEOPLE,

SO WE'LL SEE WHAT FOODS
THEY'RE GONNA REACT TO

AND WHAT THEY'RE NOT
GONNA REACT TO.

THE THING IS, YOU DON'T HAVE TO
BE OVERLY COMPLEX.

YOU JUST NEED TO DO STUFF
THAT'S REALLY TASTY

IN THIS TOWN,
YOU KNOW?
IT'S NOT GONNA BE EASY.

WE'RE JUST
KINDA WONDERING

WHAT YOU'RE THINKING
FOR A MENU THIS WEEKEND.

ATLANTA'S GOT A LITTLE BIT
MORE MONEY THAN MEMPHIS HAS,

SO WE'RE GONNA BRING THE PRICES
UP JUST A COUPLE DOLLARS

AND CHANGE OUR MENU TO BE
A LITTLE MORE UPSCALE.

WHAT UP, BOYS?!

YEAH.
WHAT'S UP, LIME TRUCK?
HOW YOU DOING, MAN?

HOW ARE YOU? CRAZY, HUH?
WHAT'S UP, GUYS?

WHAT'S UP, TEAMS?
WELCOME TO HOT‐LANTA!

YOU THREE TEAMS ARE JUST ONE
CITY AWAY FROM OUR GRAND FINALE

AND A CHANCE TO COMPETE
HEAD‐TO‐HEAD

FOR $100,000.
WHOO, BABY!

BUT TO GET THERE,

YOU GUYS ARE GONNA HAVE
TO SURVIVE ATLANTA FIRST.

I GOTTA SAY,

I'D HATE TO BE THE TEAM
THAT'S MADE IT THIS FAR

JUST TO MAKE THE LONG,
LONELY DRIVE HOME.

DON'T LET IT BE YOU.

ME AND MY TEAM SNUCK BY,
GETTING HERE.

WE ARE BLESSED TO BE HERE.

WE'RE NOT GONNA
MESS IT UP AGAIN.

I'D LIKE TO SAY THAT ATLANTA IS
GONNA BE A NICE, RESTFUL STOP,

THAT YOU CAN RELAX, LET YOUR
HAIR DOWN, AND HAVE A GOOD TIME.

BUT COME ON, GUYS, THAT'S NOT
WHAT THE RACE IS ALL ABOUT.

THIS IS A BIG‐TIME CITY.

EVERY TEAM HERE
IS GONNA HAVE TO PRODUCE.

KORILLA MIGHT HAVE STOLEN
OUR THUNDER IN MEMPHIS,

BUT WE'RE IN A NEW CITY NOW.
WE'RE IN ATLANTA,

AND IT'S TIME TO BRING IT.
AND WE'RE GONNA PROVE

TO EVERY OTHER TEAM
THAT WE'RE HERE TO STAY.
ALL RIGHT, GUYS,

IT'S THE USUAL DRILL‐‐
EMPTY TRUCKS, EMPTY CASHBOXES,

AND SOME SEED MONEY
TO GET YOU STARTED THIS WEEK.

- GUYS, IN THE ENVELOPES THIS WEEK WE HAVE $500.
- WHOO!

YEAH!
MORE THAN FAIR.

MORE THAN FAIR! YOU GUYS HAVE
DONE A LOT MORE WITH A LOT LESS.

WHY ARE YOU BEING
SO NICE TO US, MAN?

$500 IS
A NICE AMOUNT OF MONEY.

WITH CHRIS' CHEF CONNECTIONS,

$500 CAN GO A LONG WAY.

NOW IT IS TIME FOR
MY FAVORITE PART OF THE WEEKEND.

IT IS TRUCK STOP TIME.

GUYS,
WHEN IT COMES TO FOOD,

GEORGIA IS KNOWN
FOR TWO THINGS...
PEANUTS AND PEACHES.

PEACHES AND PEANUTS.

SO YOUR CHALLENGE TODAY
IS TO CREATE A DISH USING BOTH.

ON THE TABLE BESIDE ME

ARE THREE PICNIC BASKETS
FILLED WITH INGREDIENTS

THAT YOU MAY
OR MAY NOT WANT TO USE

TO CREATE YOUR DISH.

EACH BASKET IS STUFFED
WITH DIFFERENT ITEMS.

BUT WHAT THEY DO HAVE
IN COMMON IS THIS‐‐

NONE OF THEM CONTAIN
PEACHES OR PEANUTS.

OH, MAN.

THOSE YOU'LL HAVE TO FIND
THE OLD‐FASHIONED WAY,

BY USING YOUR FEET.

TRICKY TYLER.

YOU'LL HAVE ONE HOUR
TO GO SCAVENGE

FOR YOUR INGREDIENTS,
COME BACK HERE, AND COOK.

THEN YOUR DISHES WILL BE JUDGED
BY A SUPERB LOCAL CHEF

THAT KNOWS THIS CITY
INSIDE AND OUT.

AND HE WILL BE HANDING OUT
AN ADVANTAGE

THAT WILL ALL BUT ASSURE
A SPOT IN THE FINAL TWO.

ONE HOUR TO FIND BOTH PEACHES,
PEANUTS, AND CREATE A DISH?

I MEAN, THAT'S NOT ENOUGH TIME
AT ALL, REALLY.

BUT THIS IS
THE CHALLENGE AT HAND,

AND WE'RE GONNA HAVE TO DO
WHATEVER IT TAKES.
REMEMBER, GUYS,

YOU MAKE IT THROUGH THIS CITY,
AND YOU ARE IN

FOR OUR BIG FINALE
AND CHANCE TO WIN $100,000.

YEAH!
WHOO!

ALL RIGHT, TEAMS, THIS IS
A BIG ONE. ARE YOU READY?

YEAH.
LET'S DO IT. GO.

COME BACK IN AN HOUR.
YOU'VE GOT ONE HOUR.

LET'S DO IT.

LET'S GO THIS WAY.

CLOSEST RESTAURANT
RIGHT HERE.

DANTANNA'S DOWNTOWN,
BABY.

- THAT'S ALL RIGHT.
- WE'RE JUST GONNA PUT IT IN OUR SHIRT

- AND GET OUT OF HERE.
- WE'RE GONNA LOOK LIKE KANGAROOS RIGHT NOW.

YOU GOT ALL THOSE
PEANUTS, RIGHT?

THE GLENN HOTEL
IS RIGHT UP HERE TO THE LEFT.

WHAT'S GOING ON, MAN?

DO YOU GUYS HAVE ANY PEACHES
OR PEANUTS HERE?

COME ON!
THERE'S A RESTAURANT UP HERE,

PITTYPAT'S.
IT'S A COMFORT FOOD PLACE.

THEY'VE GOT
A PEACH FRIED CHICKEN,

SO I KNOW THAT THEY GOTTA
HAVE PEACHES.

WHAT ABOUT PEANUTS?
LET'S HOPE FOR THE BEST.

YOU DON'T HAVE ANY PEACHES
OR PEANUTS, DO YOU?

YOU ALL FOUND PEANUTS, TOO?
WHOLE PEANUTS?
COME ON. COME ON.

YOU WANT THAT ONE?
LET'S TAKE THIS.
COME ON.

LET'S NOT WASTE TIME.
NICE JOB. EARLY BIRD GETS
THE WORM. LET'S GO, GUYS.

DRIED PEACHES.
THOSE ARE DRIED.
AWESOME, MAN.

CAN WE TAKE THOSE? SURE.

THANK YOU SO MUCH.
NO PROBLEM.

WE REALLY APPRECIATE IT.
I THINK DRIED PEACHES
IS KINDA COOL.

IT'S NOT REALLY PEACH SEASON
RIGHT NOW,

BUT THE DRIED PEACHES
WILL GIVE US A UNIQUENESS,

AND MAYBE IT WILL GIVE US
AN EDGE OVER THE COMPETITION.

YOU COULDN'T FIND
FRESH PEACHES?
WE HAVE A PLAN
FOR THE DRIED PEACHES.

OKAY. ALL RIGHT.
OKAY, FINE.
YOU JUDGING US ALREADY?

NO, IT'S COOL, MAN. IT'S GOOD.
ALL RIGHT, YOU GOT, UH‐‐

THERE YOU GO.
YOU GOT A CHOICE OF TWO.

HERE'S ONE PEACH COBBLER
FOR YOU... SWEET.

AND SOME GEORGIA PEANUTS.

HE BRINGS OUT A PEACH COBBLER.

WELL, I GOT NO MORE TIME
TO WASTE.

I GOTTA GET BACK
AND START COOKING WITH IT.

I DON'T KNOW WHAT I'M GONNA DO
WITH THIS PEACH COBBLER.

WHAT DO WE OWE YOU?

YOU SURE?
IN THE SPIRIT
OF SOUTHERN HOSPITALITY...

OH, MY GOSH, THANK YOU.
THANK YOU VERY MUCH.

THANK YOU, MAN. WE CAN'T TELL
YOU HOW MUCH WE APPRECIATE IT.

THIS SUCKS.

LAST BASKET‐‐

A GOOD BASKET,
BUT THE LAST BASKET.

PHYLLO DOUGH.
THEY'RE HOOKING US UP TODAY.

A LOT OF STUFF IN THE BASKET‐‐
LEMONS, LAMB CHOP,

COUSCOUS, MUSHROOM.
DON'T LET THE STUFF
THAT WE'RE NOT GONNA USE

GET IN THE WAY.
YOU KNOW WHAT I MEAN?
WE'RE GONNA KEEP IT CLEAN‐‐
FOUR, FIVE INGREDIENTS‐‐

- KEEP IT SIMPLE.
- JUST TOASTING UP THESE PEANUTS.

WE'RE GONNA CRUST
OUR MEAT WITH IT.
JUST DON'T BURN 'EM.
THOSE ARE PERFECT.

THE DISH I DECIDE TO DO IS
A PEANUT‐ENCRUSTED LAMB CHOP.

I'M GONNA DO IT
WITH COUSCOUS...
BRING IT OVER, MIKE,
WHEN YOU'RE DONE, RIGHT?

WITH PORTOBELLO MUSHROOM,
CARAMELIZED PEACHES.

AND I GOTTA MAKE
A FRESH PEACH GASTRIQUE.

I FEEL LIKE THINGS ARE GOING
PRETTY WELL RIGHT NOW.

I THINK WE'RE GONNA HAVE
A GOOD SHOT AT THIS ONE.

WE'VE GOT SHRIMP
RIGHT THERE, BABY.
NICE. WE'VE GOT, UH...

THOSE ARE SOME BIG PRAWNS.
OOH.
RIB EYE. OOH.

WE ARE THE ONLY TRUCK
THAT HAS TWO REAL CHEFS.

SO, OF COURSE,
WE'RE GONNA DO MORE.

PEANUT‐STYLE SHRIMP
WITH PEACH RIB EYE.

THIS IS THE DISH
RIGHT HERE.
YEAH, THAT'S AWESOME.

WE WON WITH THE SURF AND TURF
IN DENVER.

WHY NOT GO FOR IT AGAIN?
WE'RE HYDRATING
THE PEACHES IN BOURBON.

SO WE‐‐WE KIND OF FLAMBéED IT
A LITTLE BIT

SO THAT WE CAN BURN OFF
ALL THAT ALCOHOL.

WE DECIDED TO PAIR THE PEANUTS
WITH THE SHRIMP

AND THE PEACHES
WITH THE RIB EYE.

I TASTE IT, AND I JUST WANT
LIME JUICE AND LIME ZEST.

SOME SCALLOPS,

DUCK BREAST, BROWN SUGAR.

IF YOU GIVE ME
30 MINUTES TO COOK,

I'D RATHER MAKE
A LOT OF DIFFERENT ITEMS.

WHAT TO DO?!

SCALLOPS OR DUCK?

WE'VE GOTTEN SCREWED IN THE PAST
FOR MAKING TOO MUCH,

SO I GOTTA PICK.

I THINK THE SCALLOPS WILL GO
REALLY NICE WITH THE PEACH.

WE DECIDE TO GO SUPER SIMPLE.

WE'RE GONNA DO SEARED SCALLOPS
WITH A PEANUT CRUST,

BEET CARPACCIO, AND A LITTLE BIT
OF ORANGE SUPREMES.

AND WE'RE GONNA TURN THIS
PEACH COBBLER INTO SOMETHING.

WE'RE GONNA MAKE A PEACH PURéE
AS A SAUCE.

JUST TOAST THE PEANUTS.
I AM.

LISTEN, BABY,
THERE HAS TO BE FLAME

FOR IT TO BE TOASTING.

I WAS TOASTING IT
WITH THE HEAT.

TEN...
IS IT GOOD?

- NINE...
- OH, I LIKE THAT.

- EIGHT...
- LET'S GO, LET'S GO, LET'S GO.

- SEVEN...
- WE'RE JUST PLAYING WITH PRESENTATION.

SIX...
THERE YOU GO.
THAT'S IT, THAT'S IT, THAT'S IT.

- FIVE...
- COME ON, LET'S GO.

FOUR...
FOUR SECONDS.

THREE...
BE CAREFUL WITH
THAT BAD BOY, ALL RIGHT?

TWO, ONE.
WRAP IT UP, GUYS!

THE PEACH AND PEANUT TRUCK STOP
IS NOW OVER.

GUYS, PLEASE SAY HI TO OUR
REALLY GOOD FRIEND, CHEF...

HE IS THE PROPRIETOR OF THREE
VERY SUCCESSFUL RESTAURANTS

HERE IN ATLANTA.

WELCOME TO ATLANTA, GUYS.
TODAY, YOU ARE
GONNA FEED HIM.

KEVIN RATHBUN
IS AN ABSOLUTE BEAST.

THE GUY KNOWS HIS FOOD,

AND I JUST HOPE
THAT WE NAILED THE CHALLENGE.

THAT'S REALLY WHERE
OUR STRUGGLES HAVE BEEN SO FAR.

KEVIN WILL TASTE YOUR DISHES,
AND THEN HE'LL PICK A WINNER.

UNLESS YOU REALLY STUMBLE
THIS WEEKEND,

THE ADVANTAGE
THAT HE HANDS YOU

WILL DEFINITELY PUT YOU
IN THE FINAL TWO.

AND THAT MEANS YOU'LL BE
IN PRIME POSITION

TO WIN $100,000.

YEAH, BABY! THIS COULD BE THE
MOST IMPORTANT PLATE OF FOOD

YOU'VE MADE
THE ENTIRE RACE.

ALL RIGHT, MARC FROM ROXY'S,
COME ON UP.

WE HAVE A PEANUT‐ENCRUSTED
LAMB CHOP

ON A PORTOBELLO MUSHROOM
COUSCOUS

AND CARAMELIZED PEACHES.

AND I GOT A LITTLE SAUCE

WITH SHERRY VINEGAR
AND FRESH PEACHES.

YOU KNOW, I LIKE THE‐‐
I LIKE THE LAMB CHOP.

YOU DEFINITELY GET THE PEACH.
YOU DEFINITELY GET THE PEANUT.

I THINK
IT'S A GOOD COMBINATION.

BUT I THINK IT'S MISSING
SOME RICHNESS, YOU KNOW?

I LIKE RICHNESS
AND ACIDIC‐NESS TO GO TOGETHER.

UH, I THINK IT'S MISSING
A LITTLE BIT OF FAT.

GUYS, THANK YOU.
THANK YOU, CHEF.
REALLY DELICIOUS.
WAY TO GO.

IMPRESSIVE.

ALL RIGHT, JASON FROM
THE LIME TRUCK, COME ON UP.

SO BASICALLY, WHAT WE HAVE HERE
IS A TIPSY SURF AND TURF.

IT'S A RIB EYE
IN PEACH SAUCE

AND A RED CURRY SHRIMP
WITH PEANUT IN THERE, AS WELL.

WHEN YOU'RE GIVEN
BEAUTIFUL SHRIMP LIKE THAT,

IT SCREAMED THAT KIND OF
THAI FLAVOR TO US.

SO THERE'S NO PEACH
IN THIS AT ALL?

NO, THERE'S NOT.

IT'S A LOT ON THE PLATE,
A LOT GOING ON,

A LOT OF FLAVORS,
ALMOST A LITTLE TOO MANY.

IF YOU WOULD'VE PUT PEACHES
WITH THE SHRIMP AND LEFT THAT

THE ONLY PLATE, I THINK
IT WOULD HAVE BEEN A SOLID DISH.

THANKS, CHEFS.
THANK YOU.

THANKS.
IT'S PRETTY CLEAR TO US
THAT WE GET KNOCKED OUT

BECAUSE WE DID NOT HAVE
PEACHES AND PEANUTS

IN THE SAME INDIVIDUAL BITE.

IT'S REALLY A BIG BUMMER,
BECAUSE I THINK WE PUT TOGETHER

AN INCREDIBLY
WELL THOUGHT‐OUT PLATE.

ALL RIGHT, HODGE PODGE,
COME ON UP.
WHAT'S
GOING ON, GUYS?

WE'VE GOT A PEACH PURéE
AND A SEARED SCALLOP

WITH A LITTLE BIT
OF FIVE‐SPICE ON IT

AND SOME CRUSHED PEANUTS.

YOU KNOW,
I'VE GOTTA TELL YOU,

I THINK IT'S A LITTLE
OVERLY SWEET.
RIGHT.

I THINK YOU NEED A PINCH
OF SALT. I DID GET PEACH.

I GOT A LOT OF PEACH.
I GOT PEANUT.

SO THE INGREDIENTS WERE THERE.
I LIKE THE SIMPLICITY.

HEY, I MADE PEACH PURéE
FROM A COBBLER,

AND MADE IT TASTE EDIBLE.
I THINK I DID A PRETTY GOOD JOB.

THANK YOU AGAIN,
CHEF.
YEAH, THANK YOU.

THIS ADVANTAGE IS GONNA BE
THE BIGGEST ONE YET,

AND I WANT IT SO BAD.

IF WE DON'T GET IT,
WE MIGHT BE GOING HOME.

ALL RIGHT, KEVIN,
YOU TASTED ALL THE DISHES.

WHO WON THE PEACH AND PEANUT
TRUCK STOP?

COMING UP ON
"THE GREAT FOOD TRUCK RACE"...

JASON, CHRIS, AND MARC,

you guys are the head chefs
on all of your trucks.

I'M SHUTTING YOU THREE DOWN.
OH, MY GOD.
YOU GUYS...

WHAT?
I'M OFF THE TRUCK.

WHAT?

ALL RIGHT, KEVIN,
YOU TASTED ALL THE DISHES.

WHO WON THE PEACH AND PEANUT
TRUCK STOP?

I THINK
IT
I THINK
IT'S GOTTA BE ROXY.

YEAH!
YEAH!

YEAH! WHOO!
TWO IN A ROW.

ROXY WON‐‐SECOND WEEK IN A ROW.
THESE GUYS ARE GONNA

HAVE TO RESPECT WHAT'S GOING ON
OVER IN THE ROXY CORNER.

IT DIDN'T HAVE THAT COLOR BUMP,
BUT I GOTTA TELL YOU,

THE FLAVOR AND THE TEXTURE
BROUGHT ME BACK TO‐‐

IF I WAS AT A FOOD TRUCK,
THAT'S WHAT I'D WANT TO HAVE.AWESOME.

I'M GETTING REALLY ANNOYED

LOSING TO
A GRILLED CHEESE TRUCK.

THEY PUT CHEESE ON BREAD.

I REALLY WANT TO BEAT 'EM
IN THIS CITY.

ROXY'S,
CONGRATULATIONS, MAN,

YOU GUYS HAVE WON
AN ENORMOUS ADVANTAGE.

YOU WANT TO KNOW WHAT IT IS?
ARE YOU READY?
OH, YEAH.

YOU WIN THIS‐‐
THE GOLDEN PEACH.

IS IT A PIÑATA?
WHAT THE HELL
IS THAT THING?

YOU DON'T LIKE
MY PEACH?

JAMES, I CAN'T IMAGINE WHY YOU
WOULDN'T WANT A GIANT PEACH.

"JAMES AND THE GIANT PEACH,"
GOOD TO GO.

THIS IS ALL I'M GONNA GET
FOR THIS DELICIOUS DISH?

I DON'T KNOW.

I JUST DON'T KNOW
WHAT TO DO WITH IT.

WELL, GUYS, MAYBE THIS WILL
CHEER YOU UP A LITTLE BIT.

THAT PEACH IS NOT JUST A TRINKET
TO KEEP ON OUR TRUCK.

IT'S WORTH $1,000
IN YOUR TILL.

OH, WOW.
I'LL TAKE THAT.
ALL RIGHT, DUDE.
THAT'S AWESOME.

OH, YEAH.
I'LL TAKE THAT.

$1,000 IS SUCH
A HUGE ADVANTAGE.

THERE'S NO ROOM FOR ERROR.

I DON'T EVEN THINK ROXY'S HAS IT
IN THEM TO BLOW THIS.

OH, MAN.
THERE YOU GO.

ALL RIGHT, GET READY
TO HUSTLE, GUYS.

AND AS ALWAYS,
KEEP YOUR PHONES HANDY.

I KNOW YOU'VE COME TO LOOK
FORWARD TO MY SPEED BUMPS,

BUT WE'VE GOT
A BIG ONE COMING.

- YOU GUYS ARE HAVING A GOOD TIME IN ATLANTA?
- YEAH!

LET'S HAVE A GOOD WEEKEND.
LET'S GO! LET'S GET ROLLING!

MY NAME IS JACQUELYN.

I'M CALLING WITH A FOOD TRUCK
CALLED HODGE PODGE.

ATLANTIC STATION IS ONE
OF THE BIGGEST SHOPPING CENTERS

IN ATLANTA. THAT MEANS
LOTS OF PEOPLE ON A NICE DAY.

THIS COULD BE HUGE FOR US.

I WAS JUST WONDERING
IF THERE WAS ANY WAY

WE WOULD BE ABLE TO COME
AND PARK THERE FOR THE DAY.

UM, WELL, WE WERE
ACTUALLY KIND OF HOPING

WE COULD COME... NOW.

SOUNDS GREAT. WELL, I WILL SEE
YOU SOON THEN, ALL RIGHT?

THAT'S AWESOME.

HEY, BUD. OH, HERE WE GO.
EVERYTHING'S LOADED UP?

WE FOUND A NICE LOCAL PLACE
THAT HAS GREAT PRODUCTS.

FOIE GRAS, PROSCIUTTO.

IT'S GONNA HAVE
TO BE ENOUGH FOR NOW.

WE GOT SOME BEAUTIFUL CHEESES,
SOME NICE, FRESH OYSTERS.

SURE THING, SIR.
AND THE GREAT THING IS
WE'RE UNDER BUDGET,

SO WE'RE AHEAD OF THE GAME.
BRING IT ALL IN TOWARDS
ME. LET'S LOAD IT RIGHT IN.

WE'RE GONNA HEAD DOWN
TO THE STAR COMMUNITY BAR

IN LITTLE FIVE POINTS.

THEY HAVE AN EVENT
GOING ON LATER ON,

SO WE'RE JUST GONNA USE
THIS TIME TO PREP LIKE MAD MEN

- FOR THE WHOLE WEEKEND.
- SHARP CHEDDAR.

LET'S GET
OUT OF HERE.

- HOW'S IT GOING, GUYS?
- GOOD.

RAPHAEL IS SOMEONE I'VE KNOWN,
WHO IS OPENING

A FOOD TRUCK CALLED IBIZA.

THIS IS NICE, DUDE.
HOLY MOLY.

IT LOOKS AWESOME.

AND HE OFFERED US WHATEVER
HE HAD IN HIS KITCHEN.

YEAH, PLEASE.

ASPARAGUS,
FRESH MINT, YUZU.

HE'S GOT UNBELIEVABLE PRODUCTS.
I'M SO EXCITED TO START SELLING.

SO $375 TOTAL?
ALL RIGHT,
THAT SOUNDS GOOD.

IS THAT COOL?
AWESOME.
THAT SOUNDS GREAT.

THANK YOU SO MUCH.
I REALLY APPRECIATE IT.
YES, YOU GUYS
ARE INCREDIBLE.

THERE'S OUR PRODUCE DUDE.
THEY'RE ALREADY HERE?

YEAH.

CERTIFIED ANGUS BEEF, BABY.

THIS IS THE FIRST DAY THAT WE'RE
REALLY GONNA PREP UP, LADIES.

I WANT TO BE FULLY PREPPED.
I WANT IT TO BE SCOOP AND SERVE.

USUALLY WE OPEN UP,
AND WE'RE ALWAYS BEHIND.

THIS WEEK, WE'RE GONNA PREP
EVERYTHING AHEAD OF TIME

AND JUST RUN SMOOTHLY
THROUGH SERVICE.

I JUST WANT TO LET YOU KNOW THAT
I'M GONNA START TAKING ORDERS.

WE ARE SO NERVOUS
ABOUT THIS SPEED BUMP.

I JUST WANT TO TAKE
AS MANY ORDERS AS I CAN.

ALL RIGHT,
HOW ARE YOU GUYS?
HI. GOOD.

I DON'T CARE IF CHRIS
ISN'T DONE PREPPING YET.

ONCE WE HAVE THOSE ORDERS IN,
WE HAVE TO SERVICE THOSE PEOPLE.

WHAT CAN I GET
FOR YOU, BRIAN?
UH, CAN WE GET

THE KING CRAB DIP,
PLEASE?

JACQUELYN,
I'LL TAKE THOSE TICKETS.

IS THIS
OUR LOT RIGHT HERE?
DEFINITELY
PULLING IN.

YOU GUYS WANT TO START
CHOPPING STUFF UP?

PORTOBELLOS
ARE BEAUTIFUL.
THEY LOOK NICE.

TODAY, WE'RE DOING
A GRILLED CHEESE

WITH 18‐MONTH AGED CHEDDAR,
FOIE GRAS, BACON,

AND CARAMELIZED PEACHES.

WE'LL DO ANOTHER ONE WITH
PROSCIUTTO AND CREMONT CHEESE.

WE'RE DOING A MASCARPONE
CRèME BRûLéE FOR DESSERT.

WE'RE ALSO DOING
SOME PANKO‐FRIED OYSTERS,

SO DOING A LITTLE PLAY
ON OYSTERS ROCKEFELLER.

WE'RE DOING
AN OYSTERS "ROXY‐FELLER."

TWO OYSTERS,
ONE FOIE UP FOR YOU, MIKE.

SO I'VE GOT ONE OF EVERYTHING.
I'VE GOT TWO FOIE.

TWO FOIE.
ONE CREMONT.

THANKS FOR WAITING, MAN.
I APPRECIATE IT.

- OH, THERE YOU GO.
- TODAY, WE'RE GOING TO THIS LOCATION

CALLED COLONY SQUARE.
IT'S GOT CROSS TRAFFIC,

AND WE'LL BE RIGHT
ON THE MAIN STREET

FACING TWO HUGE INTERSECTIONS.
IT'S GONNA GET BUSY.
ARE YOU READY?

ALL RIGHT, MAN.
I THINK THIS IS GONNA
BE A GREAT SPOT.

ALL RIGHT, BOYS,
WE GOTTA GET THIS GOING, MAN.

HOW MUCH LONGER DO YOU GUYS
GOT GOING ON OVER THERE?
WE CAN START SERVING
SOME DISHES NOW,

BUT THE WHOLE MENU'S GONNA BE
ABOUT 20, 30 MINUTES.

WE WILL HAVE SOME STUFF
ON THE MENU READY.

WE DON'T HAVE
A FULL MENU
YET,

JUST 'CAUSE WE'RE STILL
PREPPING EVERYTHING.

WE REALLY WANT TO SHOWCASE

THE SAME FLAVORS
THAT HAVE GOT US TO THIS POINT,

SO WE ARE GONNA DO OUR CRAB
AND BAY SCALLOP CEVICHE.

WE'RE GONNA DO
THE AHI TUNA NACHOS.

OH, MY GOD.
IT'S AMAZING.

WE FOUND SOME INCREDIBLE,
FRESH, REAL WASABI

THAT WE'RE GONNA BE ABLE
TO ADD TO OUR NACHOS,

AND I THINK IT'S GONNA REALLY
ROUND OUT THE DISH

AND MAKE IT PERFECT.
HEY, THE FOOD'S
COMING OUT AMAZING.

YOU GUYS ARE GONNA BE
REALLY HAPPY.
KATIE!

THOSE ARE YOUR STEAK TACOS
RIGHT THERE, KATIE.

QUESADILLA FOR JAY!

LISA, RANDY,

COME GET YOUR FOOD!

THANK YOU SO VERY,
VERY MUCH.
YOU'RE WELCOME.

PEOPLE ARE BUYING EVERYTHING.
OUR TICKETS ARE HUGE.

WE HAVE CRAB DIP
FLYING OUT THE WINDOW.

OUR SHRIMP AND GRITS,
TRUFFLE TATER TOTS,

RIB EYE TACOS‐‐
NOTHING'S NOT SELLING.

JENNIFER! AINSLEY!

IN THE PAST, THEY'VE ASKED ME
TO SLOW DOWN WITH TAKING ORDERS,

AND TODAY, I DON'T THINK
I'M TAKING ORDERS FAST ENOUGH.

SHRIMP FOR YOU.

I KNOW ROXY HAD
A $1,000 HEAD START,

BUT WE'VE BEEN OPEN 30 MINUTES,

AND I BET YOU
WE ALREADY CAUGHT UP.

NOW WE JUST GOTTA KEEP
GOING STRONG ALL WEEKEND LONG.

WE DON'T HAVE
ANY CUSTOMERS HERE RIGHT NOW.

WE'RE DRAGGING.
WE GOTTA MOVE, I THINK.

WE DON'T KNOW WHAT
THE OTHER TRUCKS ARE UP TO.

WE HEARD, UH,
THROUGH THE GRAPEVINE

THAT HODGE IS KILLING IT
RIGHT NOW,

SO THAT'S DEFINITELY WEIGHING
A LITTLE BIT ON OUR MIND.

WE'RE DOWN BEHIND
SOME BUILDINGS.

THE PEOPLE ARE
ALL UP ON THE STREET,

AND WE'RE JUST MISSING OUT
RIGHT NOW.

WE GOT A LOT OF FOOD
ON BOARD,

AND, UH, WE'RE NOT MOVING IT OUT
RIGHT NOW,

SO TIMES ARE LOOKING TOUGH.

WE CAN'T SIT HERE AND DIE.
WE GOTTA DO SOMETHING, YOU KNOW?

WE GOTTA MOVE FAST. WE'RE DEAD
IN THE WATER RIGHT NOW.

IT'S NOT GONNA
IT'S NOT GONNA WORK OUT
IF WE STAY DOWN HERE.

WE JUST GOTTA HEAD TO MIDTOWN
AND FIND A SPOT,

'CAUSE RIGHT AROUND HERE,
WE'RE NOT DOING ANYTHING

JUST SITTING HERE.
THE ADVANTAGE IS LONG GONE,
MY FRIENDS.

IT'S DAY ONE IN ATLANTA,

AND THE OLD ADAGE
"LOCATION, LOCATION, LOCATION"

HAS NEVER BEEN MORE APROPOS.
RIGHT NOW,
WE'RE BACK TO ZERO,

SO IF WE CAN SELL THE TICKETS
AND GET OUT OF HERE,

SO IF WE CAN SELL THE TICKETS
AND GET OUT OF HERE,

THAT'S NOT A BAD IDEA.
HODGE PODGE IS KILLING IT

AT AN OUTDOOR MALL
CALLED ATLANTIC STATION.
WE'RE PUTTING
TEN PLATES OUT AT A TIME.

AND THEY'RE ATTRACTING
A HIGH‐END CLIENTELE.

THAT'S AWESOME!
THE LIME TRUCK
IS ON THE MOVE

AFTER A SO‐SO LUNCH RUSH

AT AN OFFICE COMPLEX
IN MIDTOWN.
WE DON'T HAVE
ANY OTHER OPTIONS.

AND ROXY'S GRILLED CHEESE
IS CIRCLING THE CITY

IN SEARCH OF A SPOT,

AND THEIR $1,000 ADVANTAGE
IS CIRCLING THE DRAIN.

WE ARE IN A PINCH
RIGHT NOW.
YOU CAN SAY THAT.

WE'RE JUST DRIVING
AROUND IN CIRCLES RIGHT NOW,

SO WE'VE GOTTA FIND
ANY SPOT WE CAN

AND JUST START SELLING
TO SOMEBODY.
WE CAME OUT ON TOP

THE LAST TWO TRUCK STOPS,
WON THE LAST CITY,

AND NOW WE'RE
ON PEACHTREE STREET NORTHEAST,

JUST SITTING HERE.
WHERE'S ALL THE ACTION, MAN?

IT'S TOUGH TO PUMP UP
ONE OR TWO PEOPLE AT A TIME.

IT'S EASIER TO PUMP UP
A CROWD.

THIS IS ALWAYS
WHAT I NEVER WANTED TO DO.

I NEVER WANTED TO BE THAT GUY

THAT JUST WENT UP TO PEOPLE
AND BEGGED THEM TO EAT MY FOOD.

YEAH, I'M NOT‐‐I'M NOT‐‐
I'M NOT DOING THIS.

I'M NOT DOING THIS. MAYBE I'LL
WALK BACK DOWN THE STREET,

BUT I CAN'T JUST STAY UP HERE
AND TRY TO SELL THINGS

TO PEOPLE
WHO AREN'T INTERESTED.

WE'RE GONNA RELY ON PEOPLE
TELLING OTHER PEOPLE

THAT WE'RE HERE,
AND HOPEFULLY WE GET THAT.

ALL RIGHT, JIRA.

I'VE GOT THE CRAB DIP
FOR JIRA.

WE'VE DONE A LOT MORE VOLUME
THAN WE EVER EXPECTED.

I MEAN, WE JUST DID
IN ONE DAY

WHAT WE DID ALL WEEK
IN MEMPHIS.

IN THE PAST, WE'D BE SO HAPPY
WITH HOW MUCH MONEY WE'VE MADE,

BUT NOT IN ATLANTA.

WE'RE GONNA KEEP SELLING,
KEEP SELLING,

AND KEEP SELLING
UNTIL WE HAVE NOTHING LEFT.

IF YOU GUYS ARE HUNGRY,

HODGE PODGE FOOD TRUCK

IS SERVING FOOD RIGHT DOWN
THE WEST DISTRICT AVE.

GO, GO, GO,
GO, GO, GO.
DID YOU GET
YOUR BISQUE?

ALL RIGHT, SO YOU'RE ALL SET?
THANK YOU SO MUCH.

WE'RE KORILLA TODAY, BABY,

BESIDES THE FACT
THAT WE WON'T STUFF OUR BOX.

I THINK THIS
IS NOT A BAD SPOT.
THIS IS
A TERRIBLE SPOT.

YOU THINK THIS IS TERRIBLE?
I'M SEEING PEOPLE WALKING.
TERRIBLE SPOT.

I'M SEEING CARS.
THERE'S, LIKE, 18 PEOPLE
WALKING OUT RIGHT NOW.

IT'S A GHOST TOWN. THERE'S A FEW
PEOPLE WALKING BACK AND FORTH,

BUT WE HAD THAT
ON OUR FIRST LOCATION.

WE NEED TO FIND A LOCATION,
GET SET UP NOW,

AND START SELLING,
OR WE'RE GONNA BE GOING HOME.

HELLO, THIS IS DANIEL.

I HAVE A QUESTION/FAVOR
TO ASK YOU.

IS THERE ANY POSSIBILITY
THAT WE COULD PARK ANYWHERE

IN ATLANTIC STATION TODAY?

IT DOESN'T NECESSARILY NEED
TO BE BY THE OTHER FOOD TRUCKS.

IT CAN BE
BY THE OTHER FOOD TRUCKS.

SO HE HAS
THE EXCLUSIVITY TODAY,

AND WE HAVE THE EXCLUSIVITY
FOR TOMORROW?

WE NEED TO, LIKE,
THINK ABOUT THESE THINGS
BEFORE WE LEAVE PLACES.

I'M GONNA LOOK RIGHT NOW, MAN‐‐
I CAN'T DO ALL OF IT AT ONCE.

WE ARE DRIVING AROUND
AIMLESSLY.

THERE'S NO PARKING.
THERE'S NO PEOPLE.

LISTEN, IF I'M TRYING
TO GET DIRECTIONS

OR SOMETHING LIKE THAT,
THEN YOU NEED TO CALM DOWN.

THIS IS JUST LITERALLY
GONNA KILL US RIGHT NOW.

WE'RE DRIVING AROUND
FOR AN HOUR.

WE HAVEN'T FOUND A NEW LOCATION.
I'M LOSING MONEY

WITH EVERY MINUTE
THAT PASSES BY.

WE'RE JUST GONNA GO BACK
TO THE FIRST PLACE.

STEP RIGHT UP,
STEP RIGHT UP.
CREMONT
FOR HOLLY, PLEASE.

HEY, WE GOT
SWEET BABY PEACH.
YEP.

SOMEBODY'S WAITING
ON FRIES? CREMONT.

ONE CREMONT, FIRED.
ONE AND ONE.

I THINK WE'VE STILL GOT
A GOOD SHOT AT THIS, YOU KNOW?

WE GOT OFF ON A BAD FOOT,

BUT, UH, WE'VE BEEN
ON A GOOD STREAK LATELY.

SO I'M STILL POSITIVE
ABOUT TODAY.
YOU WANT TO BUY
20 GRILLED CHEESES?

IS THAT WHAT YOU SAID,
BUY 20?
THE DAY STARTED OUT GREAT.
THE MIDDLE WAS NOT SO GOOD.

BUT IT'S ENDING
ON AN UPSWING AGAIN.

WE'RE MAKING STEADY SALES.

HOPEFULLY, IT'S GONNA CARRY US
INTO TOMORROW PRETTY WELL.

SO IT'S ALMOST THE END
OF THE NIGHT,

AND WE NEED
TO FIGURE OUT TOMORROW

IF WE WANT TO HAVE
A SUCCESSFUL WEEKEND.

WE HAVE A REALLY
GREAT SPOT LOCKED UP.
HODGE HAS A GREAT LOCATION.

WE'RE GONNA BE EXCLUSIVE
TO THAT LOCATION TOMORROW.

WE'RE ONLY HANGING ON
BY A THREAD RIGHT NOW,

BUT IF WE HAVE
A GREAT DAY TOMORROW,

HOPEFULLY WE'LL MAKE IT
THROUGH ATLANTA.

THIS WAS THE MOST BRUTAL
DAY SO FAR, MAN.

WE CANNOT HAVE A DAY
LIKE TODAY AGAIN.

LOCATION, LOCATION,
LOCATION.

YEAH, THAT'S
ALL IT WAS.
TODAY COULD HAVE GONE
A LOT WORSE,

IF IT DIDN'T END
THE WAY IT DID.

TOMORROW, WE'RE GONNA
HAVE TO WORK HARDER

THAN WE'VE EVER WORKED, 'CAUSE
WE REALLY WANT TO STAY IN THIS.

WE KILLED IT TODAY.

LIKE, I MEAN‐‐
KILLED IT.

THAT'S THE BEST
WE'VE EVER WORKED.
NOTHING LIKE
A LITTLE "KILL IT."

I AM‐‐
LIKE, THAT'S BETTER THAN
WE'VE EVER DONE...

OH, MY GOD.
IN A WHOLE WEEKEND.

THIS HAS BEEN
AN UNBELIEVABLE LOCATION

AND AN UNBELIEVABLE DAY.

- THANK YOU, ATLANTIC STATION!
- WHOO‐HOO!

COMING UP...
HOW YOU DOING, TYLER?
WHAT'S GOING ON?

COMING UP...
HOW YOU DOING, TYLER?
WHAT'S GOING ON?

JASON, CHRIS, AND MARC,

you guys are the head chefs
on all of your trucks.

I'M SHUTTING
YOU THREE DOWN.
OH, MY GOD.

GUYS,
I'M OFF THE TRUCK.
WHAT?

THERE ARE 11 HOURS TO GO
IN ATLANTA,

AND ALL THREE TEAMS
ARE ON THE MOVE.
WE'VE GOTTA GO INTO
OVERDRIVE TODAY.

THE $1,000 ADVANTAGE IS NOT
GONNA STAND STRONG TODAY.

THE LI
THE LIME TRUCK IS READY
FOR THEIR EXCLUSIVE DAY

AT ATLANTIC STATION...
THEY KNEW
WE WERE COMING.

THAT'S AWESOME. HOPING THEY DO HALF
AS WELL AS HODGE PODGE DID YESTERDAY.

PRETTY GOOD SPOT. LOTS OF PEOPLE
ARE WALKING THROUGH.

UH, I WOULD LIKE TO SEE
A LINE, THOUGH.
HODGE PODGE IS HEADED...

TO VIRGINIA HIGHLANDS
FOR A MEET‐UP

WITH A COUPLE
OF LOCAL FOOD TRUCKS.
I MADE IT, YO!

AND AFTER A MISERABLE
FIRST DAY,

ROXY'S GRILLED CHEESE
IS ALSO BETTING ON A SPOT

- IN VIRGINIA HIGHLANDS...
- THE IMMEDIATE PLAN TODAY IS GET PREPPED UP.

IN CASE WE GET A CROWD,
WE CAN GET IT OUT AS FAST

AS WE POSSIBLY CAN.
KNOWING FULL WELL
THAT A REBOUND WILL PUT THEM

BACK ON THE ROAD
TO THE BIG FINALE.
ALL I CAN DO IS WORRY
ABOUT THE FOOD.

OF COURSE,
WHERE THERE ARE ROADS,

THERE ARE SPEED BUMPS.
STICK IT RIGHT HERE
FOR NOW.

SO THE TEAMS HAVE REALLY BEEN
TWISTING THEMSELVES UP

INTO KNOTS, TRYING TO PREDICT
WHEN I'M GONNA CALL THEM

WITH THEIR NEXT SPEED BUMP.

THE FUNNY THING ABOUT IT IS
THEY'RE ALWAYS WRONG.

AND IT DOESN'T REALLY MATTER
WHEN I CALL,

BECAUSE THE RESULTS
ARE ALWAYS THE SAME‐‐CHAOS.

HELLO?
HEY, GUYS, IT'S TYLER.

HOW YOU DOING, TYLER?
WHAT'S GOING ON?
WHAT'S UP, BUDDY?
TALK TO ME.

SO I TOLD YOU ATLANTA'S
ONE OF MY FAVORITE CITIES

in America, and there is
so much to do here,

from food, history, culture,
sports, the arts‐‐you name it.

They've got everything here.
YEP.

AS A MATTER OF FACT,
I'M STANDING IN FRONT

OF THE HIGH MUSEUM OF ART
RIGHT NOW.

HE'S IN FRONT
OF THE HIGH MUSEUM OF ART.

It's the finest art museum in
the South,

AND DEFINITELY ON PAR
WITH SOME OF THE BEST MUSEUMS IN
THE COUNTRY.

I JUST THINK IT'S A SHAME
YOU'RE ALL WORKING SO HARD

THAT YOU'RE NOT GONNA
GET A CHANCE

to soak in
all this culture.
JACQUELYN, HURRY UP
AND TAKE ORDERS.

SO FOR THAT REASON, I'VE DECIDED
TO JUST MAKE IT HAPPEN.

IF WE HAVE TO MOVE,
I MIGHT CRY.
Jason, Chris, and Marc,

you guys are the head chefs
on each of your trucks.

YOU GUYS ARE THE ONES THAT PUSH
YOURSELVES TO THE BREAKING POINT

OVER A HOT STOVE
EVERY SINGLE DAY.

WHAT'S OUR SPEED BUMP?
SO YOUR SPEED BUMP IS...

I'M SHUTTING
YOU THREE DOWN....

GUYS,
THIS ISN'T GOOD.
and sending you

ON A FULL DAY OF CULTURE,

relaxation, and maybe
even a couple cocktails.

OH, MY GOD.
GUYS... WHAT?

I'M OFF THE TRUCK.

YOUR TEAM WILL HAVE TO DO IT
WITHOUT YOU.

I have three day passes
for you here at the High.

AND YOU THREE ARE GONNA
TAKE ADVANTAGE OF THAT.

ARE YOU KIDDING ME?
SO, GUYS, TAKE FIVE MINUTES

AND TELL YOUR TEAMS
ANYTHING THEY NEED TO KNOW.

MAKE SURE YOU LEAVE YOUR PHONE
BEHIND, AND HOP INTO A CAB.

THIS SIDE OF THE TRUCK'S YOURS.
THIS SIDE OF THE TRUCK'S MINE.

I DON'T WANT ANY PHONE CALLS
OR TEXT MESSAGES

DISTURBING YOU GUYS
FROM ABSORBING

ALL THIS AMAZING CULTURE
AND ART IN ATLANTA.
OH, MY GOD, DUDE.

WE'RE GOING FOR A TOUR,
LIKE, OF‐‐
NO, DON'T, DUDE.

SHUT UP. SHUT UP‐‐
I DON'T WANT TO HEAR IT.

I DON'T WANT TO HEAR ABOUT
WHAT YOU'RE DOING.
ALL RIGHT, HAVE FUN.
ALL RIGHT, BYE.

YOU AND JACQUELYN
ARE ON YOUR OWN.
WHAT?!

WE'RE GONNA KEEP
THE MENU SIMPLE, OKAY?

IT'S REAL EASY.
LISTEN TO ME. LISTEN TO ME.

I AM IN SUCH SHOCK.
I LITERALLY CANNOT MOVE.

I CAN'T TALK.
MY MIND IS JUST BLANK.

I DON'T KNOW HOW THIS TRUCK
IS GONNA FUNCTION WITHOUT CHRIS.

WHAT'S GOING ON?
UH, I'M TAKING OFF.

WHERE ARE YOU GOING?
ME AND‐‐
I'M DONE FOR THE DAY.

JACQUELYN...
IT'S NOW YOU TWO.

YOU'RE JOKING.
NO, IT'S NOW YOU TWO.

WHAT ARE WE GONNA DO?
HOW ARE WE GONNA DO IT?

WE DON'T EVEN KNOW WHAT TO DO.

WE'VE NEVER RUN THE TRUCK
BY OURSELVES BEFORE.

WE'RE GONNA KEEP
THE MENU SIMPLE, OKAY?

CATIE, ALL YOU GOTTA DO‐‐
FRIED CHICKEN.

YOU DID IT ALL DAY
YESTERDAY, OKAY?

FOR THE FISH TACOS,
CATIE‐‐

IT'S THAT, SLAW, PLUS A LITTLE
BIT OF PEACH, OKAY?

TATER TOTS,
PULLED PORK, PEA.

YOUR STEAK'S COOKED.
YOUR PORK'S COOKED.

TAKE SHRIMP AND GRITS
OFF THE MENU.

YOU DON'T GOTTA WORRY
ABOUT SHRIMP AND GRITS, OKAY?

WE'LL MAKE THIS MENU
A LITTLE EASIER FOR YOU.

THIS IS LIKE MY WORST NIGHTMARE.

I CAN'T EVEN BELIEVE
THIS IS HAPPENING.

I HAVE TO PINCH MYSELF.

I BELIEVE IN YOU.
I BELIEVE IN YOU.

HIGH MUSEUM, PLEASE.

YOU KNOW WHAT?
THIS MIGHT BE GOOD FOR US.

I DON'T KNOW
IF THE OTHER TEAMS CAN HACK IT.
YEAH, THEY'RE IN TROUBLE.

WHAT ABOUT HODGE‐‐
THE TWO GIRLS?
HUH? OH, HE'S SCREWED.

THEY'RE GOING DOWN.
I THINK WE CAN HACK IT, DUDE.
KEEP YOUR HEAD DOWN

AND WORK HARD ALL DAY.
I'M FEELING PRETTY GOOD ABOUT
THIS SPEED BUMP RIGHT NOW.

AS LONG AS ME AND MIKEY
COMMUNICATE WELL

AND JUST KEEP FOCUS
AND NOT FIGHT,

I THINK WE'RE GONNA
BE ALL RIGHT.
MIKE, WHEN YOU RUN
OUT OF THAT ROCKEFELLER SAUCE,

SWITCH IT TO THAT
SPICY, UH...
OKAY, YEAH, YEAH.

SPICY AIOLI, RIGHT?
YEAH. YEAH. GOTCHA.
NO PROBLEM.

YOU KNOW HOW TO MAKE
THAT, RIGHT?
HEY, HAVE FUN TODAY.

LEMON JUICE, GARLIC,
LITTLE BIT OF HERBS.
OH, I KNOW.

WE CAN DO THIS.
WE CAN DO THIS, MARC.
SOUTHERN HOSPITALITY.

YOU GUYS CAN DO THIS.
LATER, MAN. GOOD LUCK.

WHAT ARE
THE ONLY THINGS

THAT ARE GONNA CAUSE US
TO HAVE HEADACHES?

IT DOESN'T SEEM
LIKE ANYTHING.
NOTHING.

WE ARE ECSTATIC.

WE'RE THE ONLY TRUCK
THAT HAS TWO TRAINED CHEFS.

I WOULD HATE TO BE
ANY OTHER TRUCK RIGHT NOW.

I THINK THIS MIGHT BE

THE MIRACLE WE NEEDED
TO STAY IN THIS GAME.
ALL RIGHT, GUYS.

I'M LEAVING THE PHONE.
PLEASE TAKE GOOD CARE OF IT.

AND, UH, MAKE ME
PROUD, GUYS.

YOU HAVE INSURANCE,
RIGHT?
NO, I DON'T.

HIGH ART MUSEUM.

I WILL BE
RIGHT WITH YOU GUYS.

THANK YOU SO MUCH
FOR BEING SO PATIENT.

THIS IS ACTUALLY MY FIRST TIME
IN THE KITCHEN, REALLY.

SO IT SHOULD BE‐‐IT SHOULD BE
REALLY INTERESTING.
I'M NERVOUS.

CHRIS IS GONE. ALL I SEE
IS A HUGE LINE OF PEOPLE

AND ME AND JACQUELYN
LEFT ALONE.

AND I'M JUST WONDERING, HOW ARE
AND I'M JUST WONDERING, HOW ARE
WE GONNA GET THROUGH TODAY?

I CANNOT BELIEVE TYLER
JUST DID THIS TO US.

IT'S GAME OVER.
WE'RE GOING HOME.

THERE ARE SEVEN HOURS
LEFT IN ATLANTA,

AND OUR THREE LEAD CHEFS
ARE GROUNDED FOR THE DAY.

I'M EXCITED
TO SEE THE PICASSOS.

THE LIME TRUCK
HAS THE CLEAR ADVANTAGE.

THEY'RE THE ONLY TRUCK
WITH A TRAINED C
THEY'RE THE ONLY TRUCK
WITH A TRAINED CHEF TO SPARE.

I KINDA LIKE HAVING THIS SIDE
OF THE TRUCK TO MYSELF.

HODGE PODGE IS NOW BEING RUN

BY THE CHEF'S GIRLFRIEND
AND SISTER,

WHO NORMALLY ONLY WATCH
THE FOOD BEING PREPARED.
I'M VERY SLOW,

'CAUSE I'M ONLY ONE PERSON,
AND I'M NOT CHRIS HODGSON.

AND ROXY'S IS LEFT
WITH TWO GUYS

WHO USUALLY FIGHT AND ARGUE
LIKE, WELL, BROTHERS.

IT'S DONE. WHAT ELSE
DO THEY WANT?
DONE? THAT'S IT.

HERE YOU GO. SANDWICH.
FRIES ARE OUT.

YEAH, IT'S GREAT.
HERE YOU GO. SEE YOU.

I THINK WE'RE DOING
GOOD SO FAR.
I KNOW WE ARE.

GO.
NOW ALL WE GOTTA DO
IS DO THIS

FOR ANOTHER EIGHT
OR TEN HOURS.
THAT'S FINE.

I DON'T CARE, DUDE.
I'LL DO IT AS LONG AS IT TAKES.

TODAY'S GONNA BE
A STRUGGLE.

TODAY'S GONNA BE A LONG DAY.
THERE'S NO TIME TO ARGUE.

THERE'S NO TIME
TO FIGHT WITH ANYBODY.

I GOTTA KEEP JAMES FOCUSED.
YOU GET THE DRINK.
I'LL GET ALL THE SANDWICHES.

YEAH, GET THE DRINK.
GET THE DRINK, PLEASE. YES.

SEE? THAT'S WHAT I WAS
TALKING ABOUT.

I'M JUST TRYING MY BEST
TO JUST KINDA RUN ALL THE FOOD.

KEEP YOUR HEAD DOWN.
WORK HARD ALL DAY,

AND WE'LL LAUGH ABOUT IT
TONIGHT, ALL RIGHT?
ABSOLUTELY.

I'LL SHOW YOU
HOW TO DO IT, OKAY?
CHRIS IS GONE,

AND I JUST HAVE TO DEAL
WITH THAT AND STEP UP.

GABBY!
$17, PLEASE.

GABBY? MARTIN!

CATIE IS ACTUALLY, LIKE,
THROWING FOOD OUT THE WINDOW.

SHE'S DOING GREAT RIGHT NOW.

IT'S A NEW CHEF HODGE
NOW, BABY.

SHE'S A ROCK STAR
IN THE KITCHEN.

CHRIS REALLY‐‐
HE'S A GOOD TEACHER.

HE TAUGHT ME EVERYTHING
HE KNOWS ABOUT THIS MENU

AND MADE SURE I WAS REALLY
PREPARED GOING INTO IT.

IT'S REALLY EASY FOR ME
TO PUMP OUT FOOD

ONCE I GET
EVERYTHING PREPPED.

WE JUST GOT
AN ASSEMBLY LINE GOING,

SO HOPEFULLY, IT'LL JUST BE
AS EASY AS PIE.

IN DENVER, JASON DID $3,300
BY HIMSELF.

I CAN'T LET JASON
HAVE THE BRAGGING RIGHTS.

- AND I WOULD LOVE TO HAVE A BETTER DAY...
- I KNOW.

AND A SOLID FINISH
TO THIS WEEKEND. YOU DOWN?
DOWN.

ALL RIGHT, BABY,
LET'S GET IT.

I WANT TO SELL $5,000
OF FOOD TODAY.

I BELIEVE THAT'S ENOUGH
TO GET ME TO THE FINALE.

WALKING IN, I HAVE A RIB EYE,
ASPARAGUS, AND CORN.

I MEAN, THIS IS
OUR ADVANTAGE TODAY.

IT'S ONLY 1:00 RIGHT NOW?
THAT'S AWESOME.
I LOVE JASON TO DEATH,

BUT I LOVE WORKING THIS SHIFT
JUST ME AND JESSE.

IT'S A LOT SMOOTHER
AND CALMER.

DUDE, I'M EXCITED.

- THIS IS, LIKE, RIGHT UP MY ALLEY RIGHT HERE, MAN.
- OH, I'M HUNGRY.

IF YOU LOOK AT THE JOINT
WHERE EVERYTHING MEETS,

IT STILL LOOKS LIKE
A THREE‐DIMENSIONAL HOUSE.
IT DOES.
YOU'RE RIGHT.

THAT'S THE SMARTEST THING
YOU'VE SAID ALL DAY.
A GREEK GODDESS.

CORRECT. CORRECT.
AND SHE'S WEARING
THE LIME HEADBAND.

A LITTLE BIT.
LOOKS A LITTLE LIKE DAN,
DOESN'T IT?

IT'S LIKE A FRAGMENT
OF THE MATERIAL WORLD,

AND EVERYTHING ELSE
HAS BEEN REMOVED

TO, LIKE, SHOW THE IMPORTANCE
OF BEING.

KINDA LOOKS LIKE
A GRILLED CHEESE TO ME.

- FRIES AND A PROSCIUTTO, PLEASE.
- YEP, YOU GOT IT.

FRIES‐‐HERE YOU GO.
SANDWICH IS RIGHT THERE.

RIGHT NOW, MIKE'S
JUST A GRILLED CHEESE MACHINE.

WE ARE JUST BUSTING
THROUGH THIS LINE LIKE CRAZY.
FOIE AND A CREMONT?

CREMONT AND A FOIE,
PLEASE.
CREMONT'S ON THERE.
FOIE'S ON THE GRILL.

AND TO BOOT, WE'RE STARTING
TO RUN OUT OF A FEW THINGS,

WHICH IS ALWAYS KIND OF
A GOOD PROBLEM TO HAVE.
WE RAN OUT OF FOIE GRAS.

THAT'S GOOD,
BUT IT'S OUR MONEYMAKER.

BUT WE'LL WORK WITH IT.
IT'S FINE.
MIKE'LL HAVE YOUR OYSTERS
READY FOR YOU IN A MINUTE.

YOUR OYSTERS.
YESTERDAY, MIGHT HAVE BEEN
A BAD DAY, BUT I THINK

TODAY'S ERASING THAT.
WE ARE BACK IN THIS GAME.

I AM ON THE BALL TODAY.

WE DON'T HAVE
A LINE RIGHT NOW,

BUT WE'VE BEEN STILL
CONSISTENTLY BUSY.

IT'S GETTING CLOSE TO DINNER,
SO IT IS GONNA BE CONCERNING

IF WE DON'T GET
THAT LINE PRETTY SOON.

- HERE'S THAT POKEY FOR YOU, AS WELL.
- JESSE'S KILLING IT,

BUT THE LAST HOUR'S
BEEN DEAD SLOW.

I'M NOT GONNA GO HOME
'CAUSE I DIDN'T GIVE IT MY ALL.

LET'S SEE WHAT KIND
OF BUSINESS I CAN DRUM UP.

WE HAVE A CRAB AND SCALLOP
CEVICHE THAT'S AWESOME,

KILLER ASPARAGUS. WE'RE
A FOOD TRUCK FROM ORANGE COUNTY.

ANYTHING‐‐LITERALLY ANYTHING
YOU ORDER WILL CHANGE OUR LIVES.

YOU WANT US TO WIN.
I GOT A LINE OF ABOUT
10, 15 PEOPLE GOING.

YOU GOT US A LINE
RIGHT NOW. THAT'S AWESOME.
LIME TRUCK DRIVE ALL THE WAY
BACK TO ORANGE COUNTY?

NOT YET.
HODGE PODGE MAY HAVE
A CUTE GIRL,

BUT HAVING A GOOD‐LOOKING GUY
WHO KNOWS HOW TO TALK

IS WORTH A LOT
IN ITSELF.

NICKY!

CAITLIN.
AND THEN CAITLIN.

WE'RE ONTO OUR SECOND BOOK,
CATIE. THAT'S AWESOME.

I'M GONNA TAKE
SOME MORE ORDERS.
YEP, TAKE SOME MORE.

JUST KEEP UP
THE GOOD WORK, GIRL.
I'M EXHAUSTED.
WE MADE IT THROUGH OUR LINE,

BUT THAT MEANS WE'RE NOT MAKING
ANY MONEY RIGHT NOW.

JACQUELYN, WHAT DO YOU THINK,
SHOULD WE MOVE OR...

I MEAN,
IT KINDA SLOWED DOWN.
I KNOW.

I FEEL LIKE WE SHOULD GO, TRY
AND STEAL SOMEONE ELSE'S SPOT.

YEAH, I JUST WALKED DOWN THE‐‐
WALKED PAST THE ROXY'S TRUCK

- DOWN THE STREET...
- OKAY.

AND THEY'VE GOT QUITE A FEW
PEOPLE RIGHT NOW.
OKAY. WHICH WAY ARE THEY,
THAT WAY?

THEY'RE DOWN TOWARDS‐‐MORE LIKE
THE VIRGINIA HIGHLAND AREA.

THE ROXY'S TRUCK IS SET UP
A COUPLE BLOCKS DOWN THE STREET,

AND THEY ACTUALLY HAVE A LOT
OF CUSTOMERS RIGHT NOW.

SO WE DECIDED TO GO
AND SET UP BY THEM.

BE CAREFUL.
OKAY. STOP.

$2 OFF‐‐
ANYONE FROM THIS LINE

- THAT COMES OVER TO HODGE PODGE.
- HEY, GET LOST!

YOU GUYS SHOULDN'T EAT
THEIR GRILLED CHEESE.

YOU SHOULD EAT
AT HODGE PODGE.
WE KNOW YOU'RE DESPERATE.
GET OUTTA HERE.

I HAVE A SERIOUS QUESTION
FOR EVERYONE IN LINE.

WHICH EAR IS IT GOING IN,
AND WHICH EAR IS IT GOING OUT?

JAMES IS KINDA
TALKING TRASH TO ME.

I NEED TO STOP WORRYING
ABOUT HIM

AND JUST FOCUS
ON STEALING HIS CUSTOMERS.

DOES ANYONE
WANT TO COME WITH ME?

WE'VE GOT RIB EYE TACOS.
WE HAVE FRIED CHICKEN TACOS.

WE HAVE‐‐

WE DON'T HAVE A LINE.
ALL RIGHT.

- TA‐TA, BOYS!
- WHOO!

JACQUELYN COMES BACK
WITH ONLY ONE CUSTOMER,

BUT SHE STOLE HIM
FROM ROXY'S.
WE'RE LOSING
TIME HERE.

SO THAT'S ONE MORE CUSTOMER
FOR US,

AND ONE LESS CUSTOMER
FOR THEM.
I WANT
THE RIB EYE TACO.

YOU WANT
THE RIB EYE TACOS?

ONE HOUR LEFT. I'M FEELING GOOD.
LET'S KEEP PUSHING.

HEY, GUYS.
HOW WE DOING?
DUDE.

KILLING IT?
NICE. GOOD.
YEAH.

HI, LADIES.

OH, MY GOD,
THANK GOD YOU'RE BACK!
OH, MY GOD.

- WHAT'S UP, BOYS?
- WHOA!

I'M BACK. IT LOOKS LIKE
WE MADE A BUNCH OF MONEY.
YOU GUYS KEEP ON DOING
WHAT YOU'RE DOING.

OBVIOUSLY, YOU WERE
SUCCESSFUL ALL DAY.
I'M GONNA GIVE 'EM
A QUICK HELP AT THE END HERE,

'- CAUSE ANYONE COULD GO HOME.
- WHO'S HUNGRY?

STEP UP. HALF PRICE.
EVERYTHING'S HALF OFF.
EVERY ORDER COUNTS.
EVERY DOLLAR COUNTS.

- WHAT'S GOING ON, BUDDY?
- YESTERDAY WAS PRETTY BAD.

TODAY WAS EPIC.

WE GAVE 100%,
AND WE HAVE NO REGRETS.

109! 2 CURRY QUESADILLAS
WALKING IN.

LET'S GO.
LET'S GO.
WE CAN HELP WHOEVER'S NEXT,
WHOEVER'S READY.

WE GOT 20 MORE MINUTES!
WE'RE IN A COMPETITION, MAN.
PLEASE, ANYTHING YOU GUYS

CAN DO TO SUPPORT US‐‐
BUY A FRUIT CUP. I DON'T CARE.

I MADE THAT BY HAND.
3 BUCKS APIECE.

POKEY NACHOS
WALKING IN.
GEORGE! GEORGE!

WE ACTUALLY JUST ATE,
SERIOUSLY, SO...
DOESN'T MATTER.
YOU CAN EAT AGAIN.

FRESH OYSTERS
RIGHT HERE.
WE GOT OYSTERS.
THEY'RE BACK.

BOSTON, BABY!
FINISH STRONG.
WE'RE NOT GOING HOME YET.

WE GOT IT. IT'S NICE TO HAVE
YOU BACK. LET'S DO IT!
LET'S DO IT.

WHAT'S UP, YOU GUYS?
ARE YOU HUNGRY?
I'VE GOT FRESH FRUIT
RIGHT HERE.

OKAY, I'LL BUY
SOME FRESH FRUIT.
ALL RIGHT!

$15?
I'LL DO $15.
$15.

WE HAVE ABOUT NINE MINUTES
LEFT IN OUR SELLING DAY.

IF ANYBODY WANTS TO ORDER SOME
FOOD, THIS IS THE TIME TO DO IT.

WE CAME TOGETHER
AS A TEAM.

THIS IS A TRUE ROXY DAY.

THESE GUYS STEPPED UP
LIKE CHAMPIONS.

WE MIGHT BE IN THIS STILL.
LET'S CLOSE IT UP.
LET'S GET OUT OF HERE.

LET'S
LET'S GET OUT OF HERE.
I THINK
WE PAID OFF

THE BRUISE
ON THE SIDE OF MY TRUCK.
THREE, TWO, ONE,
DONE. SEE YOU.

WELL, MAYBE WE'LL
SEE YOU, MAYBE WE WON'T.

GUYS, HERE WE ARE‐‐
OUR SIXTH

"GREAT FOOD TRUCK RACE"
ELIMINATION,

AND WITHOUT A DOUBT,
THE MOST IMPORTANT ONE YET.

YOU'VE BEEN ON THE ROAD
FOR SIX WEEKS.

YOU'VE COVERED 2,700 MILES

AND MADE TENS OF THOUSANDS
OF DOLLARS.

BUT IT ALL COMES DOWN
TO THIS.
I'M GOING INTO THIS

WITH A BAD FEELING
IN THE PIT OF MY STOMACH.

HOPEFULLY WE MADE IT,
BUT I HAVE NO IDEA.

ALL TOLD, THE THREE OF YOU
THIS WEEKEND

MADE OVER $24,000.

HOLY COW.
UNBELIEVABLE.

EVERYONE MADE
A LOT OF MONEY.

I'M GETTING A LITTLE NERVOUS,
BECAUSE I KNOW THE NUMBERS

THAT ROXY AND LIME TRUCK
CAN PUT UP.

AND I GOTTA SAY, YOU'RE ALL
TRULY, TRULY TALENTED TEAMS.

YOU ALL DESERVE TO BE HERE.
I CAN SEE EACH OF YOU MOVING ON

TO OUR FINAL CITY,

BUT UNFORTUNATELY,
THERE'S ONLY ROOM FOR TWO.

ONE OF YOU IS ABOUT TO MAKE
THE LONG, LONELY DRIVE HOME.

WILL IT BE TO CLEVELAND,

BOSTON,

OR ALL THE WAY BACK
TO ORANGE COUNTY, CALIFORNIA?

ALL RIGHT, GUYS,
THIS IS IT.

IN FIRST PLACE,

WITH AN UNBELIEVABLE,
AMAZING TOTAL OF...

$8,937...

HODGE PODGE.

HODGE PODGE, BABY!
WE DID IT.

NO MORE THIRD PLACE FOR US.
WE WON ATLANTA.

I THINK THIS SPEAKS VOLUMES
ABOUT YOUR TEAM,

AND I DO MEAN TEAM. WAY TO GO.
WAY TO PULL IT TOGETHER.

WAY TO WIN ATLANTA.
WOW.

IT ALL COMES DOWN TO THIS‐‐

ROXY'S AND LIME TRUCK.

ROXY'S, YOU GUYS
HAD A $1,000 HEAD START.

YOU SHOULD HAVE CRUISED
INTO THE FINALE.

BUT YOU DIDN'T. AND NOW YOU HAVE
TO STAND HERE AND SWEAT.

WE HAD SOME TROUBLE
THIS WEEKEND.

WE KNOW THAT LIME TRUCK
HAD SOME TROUBLE, TOO,

SO RIGHT NOW, I KNOW
IT COULD BE ANYONE'S GAME.

ONE OF YOU WILL BE
BATTLING HODGE PODGE

IN THE FINALE
FOR $100,000,

AND THE OTHER TEAM
WILL BE GOING HOME RIGHT NOW.

JUST GET IT OVER WITH.

ONE OF US
IS GOING TO THE FINALE.

THE OTHER ONE'S GOING HOME.

THEY'VE GOT $1,000 ON US.

I CANNOT LOSE TO THESE GUYS.

IN SECOND PLACE AND MOVING ON
TO OUR FINAL CITY

AND A KNOCK‐DOWN, DRAG‐OUT,
HEAD‐TO‐HEAD COMPETITION

WITH HODGE PODGE
FOR $100,000,

WITH $8,447...

- LIME TRUCK.
- WHOO!

GOOD JOB, GUYS...

GOOD JOB, GUYS.

GOOD JOB, DUDE.
GOOD JOB.

WE DID IT.
WE'RE IN THE FINALE.

WE REALLY, REALLY
CAME TOGETHER AS A TEAM,

AND I'M SO PROUD OF US

TO STILL BE IN IT
RIGHT NOW.
LIME TRUCK,
YOU PULLED IT OFF.

YOU STARTED THIS RACE
COCKY AS ALL GET‐OUT

AND PRACTICALLY DARED THE OTHER
TEAMS TO KNOCK YOU OFF.

YOU DID IT. YOU'RE MOVING ON
TO THE FINALE. CONGRATULATIONS.

WE'RE GOING UP AGAINST
HODGE PODGE FOR $100,000.

THIS IS UNBELIEVABLE.

ROXY'S, I'M REALLY BUMMED OUT,
BECAUSE YOU GUYS WERE

THE CINDERELLA STORY
THIS WHOLE COMPETITION.

YOU WORKED HARD, AND YOU'VE
IMPROVED IN EVERY SINGLE CITY.

BUT IN THE END,
THE BOYS FROM BOSTON

JUST COULDN'T GET OVER
THE HUMP.

YOU MADE $7,121, AND THAT'S
WITH THE $1,000 THAT YOU WON.

WE THOUGHT WE MIGHT'VE
EDGED 'EM OUT, BUT THEY WON.

SO CONGRATULATIONS, LIME,
AND GOOD LUCK IN THE NEXT CITY.

IT REALLY PAINS ME TO SAY THIS,
BUT MIKE, MARC, AND JAMES,

IT'S TIME FOR YOU GUYS
TO PACK UP YOUR TRUCK

AND HEAD BACK TO BEANTOWN.
NICE JOB.

- GOOD LUCK BACK IN BOSTON.
- GOOD LUCK, GUYS.

- SAFE DRIVE BACK.
- ALL RIGHT, WE'LL CATCH YOU GUYS LATER.

BOSTON BECKONS.
LET'S GO. LET'S GO.
LET'S GO.
GOOD LUCK.

I MISS THAT TOWN.

WE'RE GOING HOME
BACK TO BOSTON.

I HAVE
ABSOLUTELY NO REGRETS

ABOUT HOW WE DID
IN THIS RACE.

AT THE BEGINNING
OF THIS RACE,

I HAD A LITTLE BIT OF ILL WILL
TOWARDS HODGE PODGE

AND TOWARDS LIME TRUCK,
BUT YOU KNOW WHAT?

IN THE END, LIKE,
LOOKING AT THEM,
THEY DESERVE WHERE THEY'RE AT.

EXACTLY.
SO YOU KNOW, I LIKE THOSE GUYS.
GOOD PEOPLE.

I AGREE, JAMES.
I SAY THE SAME THING.
ABSOLUTELY GOOD PEOPLE.

ALL THE RIVALRY WITH LIME TRUCK

AND EVERYTHING ALL SAID
AND DONE, IT'S, LIKE,

THEY'RE GOOD KIDS, MAN,
FROM ORANGE COUNTY. YEAH.

THEY COOK WELL. THEY DESERVE
TO BE WHERE THEY'RE AT.
TALENTED GUYS...

YEP.
DOING WHAT THEY DO.

HODGE PODGE‐‐
YOU KNOW, HE CAN COOK. YEAH.

IT'S A GOOD TRUCK.
WHEN PUSH COMES TO SHOVE,
I'LL BACK THOSE TRUCKS ANY DAY.

SO HERE WE ARE‐‐LIME TRUCK
VERSUS HODGE PODGE.

ONE TEAM SERVES CEVICHE,

AND THE OTHER TEAM
SERVES TATER TOTS.

BUT ONE THING YOU DO HAVE
IN COMMON IS MOXIE

AND COOKING SKILLS,
AND YOU'RE GONNA NEED BOTH,

BECAUSE YOU'RE ABOUT TO FIND
YOURSELVES IN AN EPIC BATTLE

TO WIN THIS RACE.
WE'RE ABOUT TO GO
HEAD‐TO‐HEAD,

AND, BOYS, BOXING GLOVES
COMING OFF.

LET'S GET READY.
NOTHING YOU'VE DONE
SO FAR

HAS EVEN REMOTELY PREPARED YOU
FOR WHAT'S GONNA HAPPEN

IN THE NEXT CITY.

AND I'M SURE YOU GUYS
HAVE A PRETTY GOOD IDEA

WHERE THIS EPIC BATTLE
IS GONNA TAKE PLACE.

GUYS, WE'RE HEADED
660 MILES SOUTHEAST

TO MIAMI, FLORIDA!

FOR A FINALE
BEFITTING OF A CITY

THAT IS WILD, UNPREDICTABLE,
AND JUST A LITTLE BIT SPICY.

I'M FROM CLEVELAND.
I'M HEADING TO MIAMI.

I WANT TO BRING HOME
A CHAMPIONSHIP FOR CLEVELAND.

ARE YOU GUYS READY
FOR MADNESS IN MIAMI

- WITH 100 GRAND UP FOR GRABS?
- YEAH!

LET'S GET IN THE TRUCKS,
AND LET'S GET ROLLING!

- MIAMI, HERE WE COME!
- HODGE, ALL ALLIANCES OFF,

THIS IS OUR COMPETITION
TO WIN.

WE'RE BRINGING OUR "A" GAME
TO WIN THE $100,000.

AND YOU BETTER BRING IT, TOO,
BECAUSE I DON'T THINK

YOU HAVE WHAT IT TAKES
TO BEAT US.

I LOVE THE LIME TRUCK‐‐

GREAT GUYS, GREAT CHEFS‐‐

BUT THIS IS A COMPETITION.
YOU'RE GOING DOWN.

NEXT TIME ON
"THE GREAT FOOD TRUCK RACE"...

YOU HAVE TO MAKE
$15,000.
WHOO!

HERE'S YOUR FIRST SPEED BUMP.

YOUR TRUCK
IS ABOUT TO BE TOWED.

WHAT? NO!

HOLY.
PEOPLE HATE US.

I'M FREAKING OUT.

WHAT?
I'M FREAKING
WHAT?
I'M FREAKING OUT
SO HARD

THAT I'M NOT
FREAKING OUT.

THIS RACE IS A LOT CLOSER
THAN YOU THINK. OH, MY GOD.

SOUTH BEACH.