The Great Food Truck Race (2010–…): Season 4, Episode 1 - I Left My Food Cart in San Francisco - full transcript
Hey, there.
I'm Tyler Florence.
Here we go...
Tyler!
...again.
Is everybody ready?!
That's right.
"The Great Food Truck Race"
is back...
Ah!
...for round four...
It's adrenaline.
It's chaos.
...and it's
our longest route ever.
4,000 miles of breakdowns...
and breakdowns.
Did you say anything
about the money?!
Oh, God.
We've got eight
brand‐new teams of dreamers,
people who have never even
touched a food truck.
Mother!
They all have heart.
Are you hungry?
They all have skills.
That looks amazing.
Now all they need
is a food truck.
We're lending each team
a state‐of‐the‐art food truck...
Whoo!
...just enough
to get them on the road.
Thank you so much.
What happens next...
Oh!
- ...is up to them.
- Whoo!
This is so suspenseful.
Each week, the teams
will roll into a new city...
Here we go.
...large, small,
or in between...
...and then spend a frantic
weekend cooking and selling...
$2 hot dogs
at The Frankfoota Truck.
...scheming and strategizing.
Hey, your food stinks.
People don't want it.
But teams
will have to learn fast...
Whoa!
...and earn even faster...
You guys stink.
...because you know the drill.
60 bucks.
Each week, the team that
makes the least will go home.
I want that
truck, and I want it so bad.
Last team standing
wins their food truck
plus $50,000.
I don't want to go back
to Brooklyn.
It all starts here
at the iconic Hollywood sign
in Los Angeles, California...
...and it all ends
in another national landmark
in our nation's capital,
Washington, D. C.
Who will win
The Great Food Truck Race?
Tyler!
There's only one way
to find out.
Let's get rolling.
Food truck road trip!
‐‐Captions by VITAC‐‐
Closed Captions provided by
Scripps Networks, LLC.
Right now eight
new teams of food‐truck dreamers
are making their way
to Hollywood, California.
This is the starting line
for the fourth coast‐to‐coast
Great Food Truck Race.
We had more applicants
than ever before...
...and some
pretty creative ones.
Pirate chicken wings!
But there's only room
for eight teams of dreamers
in this race,
and those teams are...
Boardwalk Breakfast Empire
from Sea Bright, New Jersey.
Joanne has been
dishing out comfort food
in this tiny seaside town
for decades.
Steve's Breakfast & Lunch
was a little coffee shop.
My husband started
the restaurant 37 years ago,
and we've acquired many friends
along the way
that we now consider family.
But in 2012,
Hurricane Sandy destroyed
much of the Jersey Shore,
and Joanne's family restaurant
was swept out to sea.
I loved being a part
of the restaurant business.
I loved my customers, and I love
the community of Sea Bright.
I personally wanted to get
the restaurant up and running,
but funding
was just not available.
Now Joanne's friends
Tim and Ileen
will do anything it takes to
help her get back on her feet.
Think about what a booster
for the town it would be.
Everybody's gonna love it.
Number one!
Meet L. A.'s
Bowled and Beautiful ‐‐
Heather, Liza, and Jes.
These three single moms
met in culinary school
and are now on a mission
to prove that 40 is the new 20.
We want to show our children
it's never too late
to follow your dreams.
It's never too late.
And just how
do they plan on doing that?
By serving classic
California dishes in a bowl.
It's our children
who are pushing us.
Whoo!
This is The Frankfoota Truck ‐‐
Dana, Victoria, and Mirlinda.
These best friends from Brooklyn
want a food truck
so they can serve their favorite
childhood meal to the masses.
Oh, yeah.
Oh, yeah.
I absolutely love hot dogs,
and I don't think
there's anybody on the planet
that loves them
more than I do.
Definitely not.
Now, these Brooklyn girls
may be fun and silly,
but make no mistake ‐‐
They're here to win.
We're gonna do
whatever it takes ‐‐
rip somebody's head off
if we have to.
Oh, my God.
I'm so excited,
I can't even drive.
Here we go!
Whoo!
Next up, Aloha Plate ‐‐
brothers Adam and Lanai
and their close buddy, Shawn.
They grew up in one of the most
remote Hawaiian islands,
but it was not always paradise.
We know what it is
to grow up poor.
We add water in our milk
'cause there's not enough milk
for our cereal.
When Adam was 17,
he saw a man drowning
in the ocean near his home.
My instincts kicked in.
I swam out there
and merely helped him out.
Out of gratitude,
that man sent Adam
to culinary school,
and he went on to work
in some of the finest kitchens
in Hawaii.
But now Adam wants
to feed Hawaii on his own terms.
We're the first team
from Hawaii.
We're gonna do our best
to represent us.
We're gonna teach people
what "aloha" really means.
Spud Truck!
Spud Truck!
You've got
Murphy's Spud Truck ‐‐
culinary student Nicole;
her mom, Suellen;
and her brother, James.
Nicole was on her way
to a career as a chef
when a sudden illness
left her depressed and in debt.
I had a tumor the size
of a very large grapefruit.
For me, it was just, "I have to
make something of myself."
Are you guys ready?
Bring it in!
Now the whole family
has teamed up
to help Nicole
reach for her dream
to bring
gourmet stuffed potatoes
with a little Irish kick to the
people of Southern California.
It just feels right, you guys.
It just feels right.
This is it!
This is it!
Up next,
Philly's Finest Sambonis.
Erik, Joe, and Chris
are childhood best friends
who love their hometown
and what else?
Cheese, meat,
and greatness.
Erik was earning a solid living
as an electrician,
but a devastating car accident
ended his career.
10 herniated disks in my back,
nerve damage
throughout my entire body,
so I can no longer
be an electrician.
Now Erik and his buddies
are on a mission to spread
a little brotherly love
one samboni at a time.
A samboni
is just a great sandwich.
It's a sandwich that's too good
to be called a good sandwich.
You cook the meat, cheese, roll,
wrap it, out the window.
See ya. Done.
All righty, all righty,
all righty!
This is The Slide Show ‐‐
trained chefs
Das, Ahren, and Mo.
We're the ones
with the chef jackets.
After appearing
on "Food Network Star,"
Das opened his dream restaurant
in West Hollywood, California,
but his business partners
took him for a ride.
Losing the restaurant was
a devastating time in my life.
I was really depressed
for quite some time.
Now Das is ready
to get back in the game
with his own brand
of gourmet sliders and fries.
Watch out for us.
Here we go!
Yeah!
And then there's Tikka Tikka
Taco from Saint Louis, Missouri.
Brothers Mike and Shaun
and their uncle Sam
are determined to bring
modern Indian street food
to the masses.
A Tikka Tikka Taco is chicken
we marinate in a tikka spice,
sautéed spinach,
raita over the top of it,
a soft‐shell tortilla.
That's our taco.
But the man
the brothers call Amoo
is not the only Uncle Sam
in Shaun's life.
When I was younger,
I wanted to do two things.
I wanted to be a chef,
and I wanted to be a soldier.
I've been a soldier,
and here I am
with the opportunity
to do the second one.
To be able
to take it to different places
and different people
and have them tell us
they like our food ‐‐
You know,
that's enough of a reward to me.
Whoo‐hoo!
Let's go,
baby!
I want to win this food truck.
I want to show
the town of Sea Bright
there is light
at the end of the tunnel.
Let's go! Yeah!
Whoo!
This is my family's livelihood
on the line.
We left our jobs to pursue this,
and there is no plan "B."
How are you?
How you doing?
What's up, guys?
How you doing?
Let's go!
All right,
everybody, line up.
Welcome to
The Great Food Truck Race!
All right, guys, we've done
this race three times before,
and there is only one thing
that we know for sure ‐‐
This race will be the hardest
thing that you've ever done.
We have zero experience
running a food truck.
And while I know in my head that
the other teams don't, either,
they look pretty intimidating.
Guys, you know the drill.
Each week, we're gonna roll
into a new city,
and you're gonna shop and prep
and make as much money
as you possibly can.
The lowest earner makes
the long, lonely trip home.
Winning this food truck
would change everything.
I lost a lot of money
and a lot of time.
This is an opportunity
right in front of me,
and I'm gonna grab hold of it.
Everyone else moves on
to the next city
and takes one giant step closer
to the grand prize ‐‐
your very own
state‐of‐the‐art food truck.
Oh, and, yes,
$50,000 of operating capital
go along with it.
Yes!
Okay, now, this is the fun part.
You can't win this race
without a food truck,
and as you probably noticed
by now,
I have eight of them to lend.
And let me tell you,
they look pretty amazing.
We took your basic design
and concepts,
and we cranked it up to 11.
Nice.
Yeah.
When I give the word,
you can run over
and take a look
at your brand‐new food truck.
Don't forget ‐‐ Only one team
gets to drive away with a truck.
The rest of you will be
handing your keys back to me.
Let's do it!
Aah!
Whoo!
Ahhh!
Ahh!
Oh, my God, dude.
Oh, wow.
Oh, my God.
They're amazing!
I love it!
Oh, my God!
How awesome is that?
Yeah.
Thank you so much.
This truck represents my dream.
It's hard to imagine
that four tires,
a steering wheel, and a bunch
of black and red paint
could make me so happy.
What's in my toolbox?
Oh, wow!
Yeah!
Tools!
Okay.
Oh, my goodness.
Culinary fineness right here.
This is amazing.
Mwah!
This is the nicest truck
I've ever seen.
I am looking at my dream
right now.
This truck is made
to make sandwiches.
Ha‐haa!
Wah!
All right, guys,
Bowled and Beautiful,
Slide Show, Tikka Tikka,
let's go, everybody.
Whoo!
Yeah!
Whoo!
Whoo!
What do you guys think?
Awesome!
Awesome,
man!
Well, as you all clearly saw,
you got another gift
from Uncle Tyler.
You got some kitchen equipment
to help you stock your truck up.
Thank you, Tyler.
But you still
have a lot of work to do
before you can sell a thing.
You need health supplies,
paper goods, a pantry,
and of course, you need food.
Here's the seed money
to cover all that.
It's 250 bucks.
We have $250 to shop with.
That's almost, like,
unbelievable.
We have to be smart
with what we buy.
Oh, I see some of you
aren't that impressed,
but maybe this will help you out
a little bit.
I'm a big believer in branding.
It's kind of my thing,
and I believe that each truck
should have a signature,
something that clearly states
who you are
and what you do best.
For that reason,
and until I tell you otherwise,
you're gonna create
and sell one meal.
This is a huge game changer.
I have a million
different dishes
I want to do on this truck,
and now I have to pick one?
It's killing me.
So, next order of business,
I'm sure you'd all like to know
what city you're gonna be
selling in first.
Well, I can tell you this ‐‐
It's not gonna be L. A.
I'm gonna send you
to one of the smallest cities
we've ever visited ‐‐
less than six square miles.
You're gonna be cooking
and selling in Beverly Hills.
The island of Lanai
is bigger than Beverly Hills.
It's gonna be a tough one.
Now, the good news is,
some people in Beverly Hills
are willing to pay $20 or more
for a hamburger.
But the bad news is,
they expect their money's worth
out of that burger.
So to prove your signature meal
is really special,
they can be priced
at no less than $20,
and it's got to be
worth every penny.
I'm ready to drop dead
right now.
I wouldn't pay $20
for a hot dog,
so I don't know how I'm
gonna get other people to do it,
let alone bougie
Beverly Hill types.
All right, I know
I've piled a lot on you,
and it looks like some of you
could use a break.
Please.
Well,
you're not gonna get one now.
Oh, my gosh.
The Great Food Truck Race
starts now.
Let's get rolling!
Keep your phones on.
Whoo!
I'm feeling really chatty
this year.
Tikka Tikka Taco!
Coming up on
"The Great Food Truck Race"...
I'm sending you
to a new city.
It's so suspenseful.
Do you have
our seed money?
Try it again.
We should've checked
all this before we left.
Tyler said we can only do
one thing, right?
Cheesesteaks is the thing,
right?
It's a cheesesteak.
It's got to be a cheesesteak.
This truck is made
to cook cheesesteaks.
I'm looking
for a quality steak.
A lot of people in Hawaii
eat a lot of shrimp and steak,
so I figured we have to share it
and keep it real.
Five pounds.
We came up with surf and turf
over some coconut rice,
but with our budget so small,
the rice cooker
could be 50 to 60 bucks.
For now
we're gonna use orzo.
It's the closest thing
to rice.
We're gonna sell
this favorite dog of ours.
It's called the cherry pepper,
feta cheese dog.
We're also doing homemade
russet potato chips,
and we're gonna truffle them
with sea salt.
Potato buns,
right?
These are cheap.
Three for $3.
I would spend $20 for that.
12 bags times 8.
Oh, what is that,
you guys?
Whatever.
Let's go.
How much yogurt, guys?
We're not familiar
with Beverly Hills at all,
so we know that
wrapping up our shopping quickly
is going to be
a very, very important thing.
I don't want
to fall behind on day one.
All right, let's go.
All right.
Is this the way
to Beverly Hills?
Are we supposed to be
going down canyons and stuff?
I don't know.
Where are we going?
Nicole,
you're in charge.
Give me some direction.
We're from L. A.
We should know this area
like the back of our hands.
Here we are,
getting totally lost.
Complete bottleneck
up ahead there.
Oh, God.
These other teams are probably
already parked on the street,
prepped, and knocking it out.
This is really,
really bad.
Joanne,
do you have our seed money?
Oh, dear God.
If somebody gave you something,
then you have it.
I understand that.
I wouldn't have
put it down.
It's the money Tyler gave me ‐‐
we have to shop with.
It's nowhere to be found.
Go!
Come on, pick it up.
We got to try to think
what we did with it.
Why would it be
in here?
'Cause it is.
An angel has her hand
on my shoulder.
Come on, let's go,
let's go, let's go.
The streets in Beverly Hills,
I'll tell you right now,
are definitely tight.
You got two little lanes
that I don't think
our trucks are made for.
I feel like they're only made
for little Porsches
and Ferraris.
Please have parking,
please have parking,
please have parking,
please have parking.
This is a perfect location.
I see a lot of foot traffic.
She's moving.
She's moving out.
Oh, my God.
We can fit in there.
I feel like there's someone
looking down, helping us.
You're good.
We're gonna get the cash
and make sales all day.
Let's get quarters.
We opened up.
Yay!
Let's go!
For our signature plate today,
we have two sliders ‐‐
a beef tenderloin
with blue cheese,
grilled onions,
and mushrooms.
For the second, we have
our grilled chicken slider.
So, all that comes together
with the truffle fries
and the cucumber‐mint lemonade.
The name of our truck
is Slide Show,
and that's exactly what we're
gonna do ‐‐ gourmet sliders.
Here you are,
Asher.
Hey, everybody!
We're opened up!
$20 a bowl ‐‐ That's gonna be
a hard order to fill,
but I feel like our cuisine
fits the Beverly Hills market.
Our signature dish
is called the Barbie Bowl.
It's something
that I personally love to eat.
It's got fresh romaine,
it's got some white rice,
it's got some corn salsa,
grilled chicken,
a barbecue chipotle sauce,
some fresh avocado,
a little bit of garnish,
just like that.
Ready to go.
Order up.
That'll be $40.
The Barbie Bowl is just magic.
The sauce is off the hook.
Two bowls.
Ladies and gentlemen, we are now
open for business, as well.
$20 ‐‐ three tacos
and a side salad.
Indian fusion.
Step right up.
We know
what our signature dish is.
It's on the side of the truck.
If we have to make one thing,
it's going to be
a Tikka Tikka Taco.
Let's get spinach going.
Let's get chicken
on the grill.
Let's get cooking.
It's chicken breast
marinated in our special spices
served on a tortilla
and a bed of garlic spinach.
When you take a bite,
you get the flavor of the spice
and the coolness of the yogurt.
That is really good.
Where's the door?
How much
is your sliced corn beef?
$10.99 a pound?
Can we get two pounds?
We have come in
well under our seed money.
That's gonna help a lot,
but we're gonna be pulling in
an hour and a half
behind every other truck.
It's a pretty sinking feeling.
All right, Nicole,
give me some direction.
I don't know direction.
You said
you knew where Wilshire was.
The Great Food Truck
Race is underway,
and our eight rookie teams
are all learning on the fly
in one of the toughest towns
we've ever visited ‐‐
Beverly Hills.
Yeah,
is that good?
The Hawaiians of Aloha Plate
settled for
the first spot they saw,
and now
they just might regret that.
Everyone's at that cupcake
and ice‐cream shop.
The Frankfootas lucked into
prime location on Beverly Drive,
but since then,
that luck has run out.
Hey, come get your hot dogs.
Bowled and Beautiful is finding
that their
California‐style Barbie Bowl
is an easy sell
in Beverly Hills.
I'll take two bowls,
please.
And after getting lost
and losing precious time
in their own hometown,
Murphy's Spud Truck
is just happy
to be opening their window.
Whoo.
Let's get some coleslaw going.
All right.
Mommy's gonna have
a heart attack.
Okay, we got to
just crank this out.
A $20 potato dish
is quite a stretch,
so I'm making
an Irish grilled cheese ‐‐
garlic aioli to fry it in,
whole‐grain mustard
on the inside,
Irish cheddar, corn beef ‐‐
with a cabbage coleslaw
with onion juice.
It's really good.
If it tastes as pretty
as it looks, we're golden.
Thank you,
sir.
Think you guys
would like some?
Things are turning around,
folks.
Oh, my God.
I'm feeling so much better now.
We actually have sales
coming in.
It was fabulous.
I would pay $20 twice.
It was that good.
Yeah,
we're back in it.
We're not going down
so easy.
There you go,
sir.
This is the hardest thing
I've ever done.
It's insane.
It's adrenaline.
It's chaos.
It's an emotional
roller coaster.
Yay!
Hot dogs?
No,
thank you.
What?
We're vegetarian.
Vegetarians?
It's not working.
Where is everybody?
Girls, wrap this up
and move the truck, like, now.
Now damage control.
I see something ahead.
Look at that.
The Philly guys.
If there's a line,
I'll start crying.
Philly's got a fantastic spot,
and right behind them,
there's room for us to pull up.
There's a fly
in the ointment!
Are you hungry?
We're interested.
That looks amazing.
A special olive oil, lemon,
truffle oil concoction.
Thank you so much.
Whoo!
With or without fried onions?
That's how you order a Philly.
You got to know all about that.
There's options of cheeses
and variations of the sandwich.
I like mine
with American cheese,
Swiss cheese, and fried onions.
I call it "both cheeses with."
With fried onions.
Two with.
We're in Beverly Hills,
and people are willing to pay
the $20 for the cheesesteak.
I was a little surprised
at first,
but we do have the ability
to say the word "filet mignon."
Serve it up fresh
with love.
Here you go,
my man.
Tell me
that don't look amazing, now.
Hey, guys, you hungry?
Come over
and talk to a Jersey girl.
Let me tell you
what we're serving.
We're having scrambled eggs
with gruyere,
jumbo lump crab meat,
creme fraiche,
and a little caviar
on toasted challah.
The product that we are
putting out in Beverly Hills
is top‐notch.
It's something you'd find
in a country club
or a high‐end restaurant.
I love the eggs.
The kids are raving.
They're raving.
I'm feeling pumped and confident
like I did pre‐Sandy.
I can do this.
$20.
I'll do it.
You'll do it?
Yeah. Let's do it.
Well, it's been a whirlwind day
so far.
Our teams just laid eyes
on the very first food truck
a few hours ago
and now they're on the streets
in a very sophisticated city,
trying to sell food
and make money,
and I think it's fair to say
that the teams are having
varying degrees of success.
But I'm telling you,
even the most successful teams
shouldn't get
too comfortable right now
because I told them
to leave their phones on,
and The Great Food Truck Race
is about to hit the road.
Hey, guys. It's Tyler.
- It's Tyler.
- Oh, my God.
What's going on, bro?
So, what do you think?
Running a food truck is a little
harder than it looks, huh?
We had a rough start, but
I think we're doing all right.
Listen,
the first is always the hardest.
You're gonna get better
and better at this.
I promise.
I hope.
So, how's the signature meal?
We had a lot of people
saying our dishes were great.
Well, that's interesting because
you just sold your last one.
We just sold
our last meal.
No.
No!
That's right.
I'm shutting you down.
No more sales in Beverly Hills.
You're done.
No. Are you serious,
dude?
In the morning,
I'm sending you to a new city,
one that's near and dear
to my heart.
Okay.
San Francisco.
San Francisco!
That's right,
San Francisco.
Nobody digs this place
more than me.
You're gonna have a great time.
All right.
So, listen, hey,
one more thing.
This is important.
I'm having your cash
counted tonight.
I'm not gonna tell you why
just yet,
but you're gonna want to have
as much cash in that box
as possible.
All right,
sounds good.
Say goodbye to Beverly Hills.
Shut her down.
Do it quick.
Hopefully, we have more cash
than somebody else.
Yay.
We sold 12 grilled cheeses.
That's awesome, but we only sold
12 grilled cheeses.
We're gonna shut her down
and keep our fingers crossed.
I think
we just squeaked by.
I don't want to go home.
I am so excited
we're going to San Francisco ‐‐
for realsies.
I can't leave Beverly Hills
fast enough.
We failed today.
Bye‐bye, Beverly Hills.
Do you think
he's gonna eliminate us
before we get to
even go to San Fran?
Triple check and make sure
we're full on everything.
It's day two
of The Great Food Truck Race,
and our teams
are at an L. A. Commissary,
trying to master
the finer points
of operating a food truck.
We got to wipe the frosting
off our battery.
They all know they'll be heading
north to San Francisco today.
It's gonna be
so much fun.
The only question now
is when.
You guys curious
about Tyler?
I don't know
what he's gonna pull out.
You know Tyler, man, always got
some crazy tricks up his sleeve.
So, the teams are really ready
to roll up here
to San Francisco,
and hey, I don't blame them.
It's beautiful up here.
But I sure hope they don't think
they're just gonna hop
in their truck
and drive up here
without a twist
'cause that ain't gonna happen.
Aloha.
Hey, guys. It's Tyler.
Hey, Tyler!
Are you ready to take on
San Francisco?
Oh, we're so ready
for San Francisco.
So ready.
Good,
but here's the thing.
You're not leaving...
We're not leaving?
...yet.
We're not
leaving yet.
What do you think that means?
At least not all of you.
What?
We're not
going anywhere?
I'm gonna send you off
in the order
that you finished yesterday
in 15‐minute increments.
This is so suspenseful.
The team that made
the most money leaves first.
The team that made the least
will leave an hour
and 45 minutes later.
That's a huge difference.
Please ‐‐ Please tell me
we have enough cash.
Oh, my God.
This could be the greatest ride
or the worst ride ever.
So, you want to know
who made the most yesterday
and who's leaving right now?
Yes.
It's...
Tell us.
Please tell me. Please.
Bowled and Beautiful.
Congratulations, girls.
Yes! Yes! Yes!
Hit the road, drive safe,
and no speeding.
Single moms rock!
Whoo!
And as for the rest of you,
leave your phones on.
I'll be calling you
every 15 minutes
to release the next truck.
I hope
we're not last.
I'll be outside crying.
I'll call you later.
Oh, my God, you guys.
I hope we don't wait
an hour and a half here.
It just got real,
man.
Like,
wait a minute.
It got really real.
We're just waiting.
Here comes the waiting game.
Come on,
tell me something good.
Hey, guys, it's Tyler.
Are you ready to find out
who's next to leave?
Yeah, we were waiting
for the news, man.
Well, it's...
Please tell us
we're leaving right now.
...Philly's Finest.
Yes!
Oh, yeah!
Yes!
Yeah!
Yes!
I'll take that.
All right,
the rest of you, hang tight.
I'll call you back
in 15 minutes.
15 minutes
feels like an hour.
T‐Money, I don't think you're
gonna have good news for me,
but let me hear it.
Slide Show.
Oh, thank God.
Slide Show, baby.
We're number three.
All right,
the rest of you, hang tight.
We're at
a slight disadvantage.
We are indeed.
Watching
every single truck leave
as we're waiting
at the commissary is miserable.
They're just pulling out,
and we're sitting there.
Boardwalk Breakfast Empire.
We're going!
Yeah!
Whoo‐hoo!
Again?
Tyler.
Okay,
let's move this along.
Next to leave ‐‐ Aloha Plate.
Ya‐hoo!
Yeah!
All right, guys, hit the road.
We're out of here.
We're out of here.
We're down to us
and Tikki Taco.
15 more minutes and then
another 15 more minutes.
Oh, ready?
Hello, Tyler.
Hey, guys, it's me.
Listen,
I'm not gonna belabor this.
Tikka Tikka Taco, you're next.
We're next.
You've got work to do, but
you're still very much in this.
Let's go! Let's go!
Let's go!
Frankfootas, what can I say?
You're still alive, too,
but you are nearly two hours
behind Bowled and Beautiful
at this point,
and you made the least amount
in Beverly Hills.
You're gonna have to hustle.
We have a lot of ground
to make up.
Girls, listen,
I'm not gonna call you again.
I'll shoot you a text
when it's time to leave.
We are so far
behind everybody ‐‐
not even just time‐wise
but money‐wise.
We need to kill it in San
Francisco, or we're screwed.
Go, go, go.
See ya.
Finally!
Hello?
Hey, guys, it's Tyler.
I know you just heard from me.
I love
hearing from you.
Just gave us bad news all day
until the last call.
There's a couple more things
I want to talk to you about
before you get to San Francisco.
Okay.
The good news is, now you can
sell your signature meal
for whatever price you want.
Oh, thank God.
The bad news is, I want you
to come up with an all‐new one.
Wow.
We can't make
the same thing.
Now the last thing ‐‐
There's a hot new trend
in the food‐truck world,
and that's permanent
street‐food parks.
These facilities have all
the amenities built right in,
and the best thing about this ‐‐
You don't have to drive around
in circles
looking for a place to park.
That sounds good.
Guys, I'm sending you all
to the Soma StrEat Food Park
on 11th Street, where you'll
sell for the rest of the day.
Oh, my gosh, we're all
going to the same place.
We're all selling together.
Not only will you be
competing for customers
against each other,
you'll also be competing
against some of the most
prestigious food trucks
in San Francisco.
Bowled, you got a head start.
You get to pick the best spot.
Frankfootas,
you get what you get.
Okay.
I understand.
Good luck, everybody.
Remember, this leg of the race
ends tonight.
Oh, my God!
We're here!
I'm so excited!
I'm so ready to be
their San Franciscan treat.
This is it.
Whoo!
We're here!
We made it!
We're here!
Number four.
Exit 433C.
This place is off the hook.
It is perfect.
There's places to sit.
There's benches.
We are gonna kill it today.
I know it already.
All right,
we got to get to it.
Our signature dish ‐‐
We're gonna have two sliders.
Chicken breast,
applewood smoked bacon,
provolone cheese, and basil.
Our second slider
is gonna be a filet mignon
with a sun‐dried‐tomato aioli
and goat cheese.
We're offering
two gourmet sliders,
french fries,
and a drink for $10.
You don't have to
think about it.
Let's do this.
Where are we going to
first, Nicole?
We're now going back
to our roots,
and we're going to do
Irish loaded nachos at $15.
We're gonna buy
as many potatoes as we can,
load them with Irish cheddar
cheese, garlic, baked corn beef,
tomatoes, onions.
These things are gonna sell out.
How many bags
do you want to get?
We can make a lot.
Let's go! Let's go!
Our signature dish
is a teriyaki burger
with fresh pineapple
for $10 a plate.
Grab the whole case.
You know what?
Let's just pretend
we're in our living room,
it's football Sunday,
all the guys are sitting there,
waiting for the nachos
to be served up,
and that's all the pressure
we got on us right now, okay?
That's my girl,
Tor.
Ahh!
All right, come on.
Get the keys.
Hurry up. Let's roll.
I just parallel parked
the truck. Whoo!
This is it, boys.
San Fran.
Do not take your time
on anything right now.
We got hungry people.
We can't keep them waiting.
We're serving up a white‐meat,
chicken cheesesteak
with a side of bay fries.
The way you order it
is with or without ‐‐
with or without the peppers
and onions.
We're off
to a really good start.
We got a huge line.
One jack without.
We're feeling good.
Hey, guy, this is
with peppers and onions.
And it only cost you 15 bucks,
man.
Got to love it,
right?
That sounds great.
Only making one dish ‐‐
Irish nachos.
We have James slicing potatoes.
My mom's chopping vegetables.
I'm trying to light the griddle.
Nothing's working for me.
Will you turn this on?
I don't know how to turn it on.
I feel like
I'm gonna have a heart attack.
We should've checked all this
before we left.
Try it again.
- No.
- My life.
We might have to
go back to the store.
If that's our worst problem,
I'm cool with that.
Our eight
rookie food‐truck teams
are now in San Francisco,
battling head‐to‐head at
the Soma StrEat Food Truck Park.
Today we're serving
the chef's special, Teri Burger.
Philly's Finest Sambonis
and Tikka Tikka Taco
each have huge lines...
One nachos ‐‐
15 bucks.
...while Bowled and Beautiful
is struggling just to get open.
This is pathetic.
The Frankfootas
are trying desperately
to claw their way out of last
place one hot dog at a time...
Hot‐dog parade!
Hot‐dog parade!
...and Murphy's Spud
Truck is just plain desperate.
This thing won't light.
This is not good, you guys.
This is not good
at all.
Should we get our windows up
at all, you guys, yet?
No, we don't have
anything to serve.
We can't get
our pilot light lit.
Every other truck is already
open for business and selling.
We have to start
getting something out there
and start getting some money in.
Is there any other plate
you guys can think of making?
A salad.
A corn beef salad
if this doesn't work.
That's, like,
all we can do.
At this point,
I don't know what else to do.
We need to sell something.
All right, guys, so, even though
we're super behind...
Super behind.
We've gone from Irish nachos ‐‐
delicious, fried, greasy,
cheesy food ‐‐
to salad and limeade.
It's San Francisco.
Maybe they'll love it.
I know everybody out here's
had nachos before,
but you probably never heard
of naan‐chos ‐‐
basically nachos
in the Indian style.
We're gonna have naan
cut up like chips.
We're gonna have raita
instead of salsa,
some fresh spinach,
feta cheese instead of cheddar,
topped with a little bit
of cilantro,
and our own special version
of chicken tikka over the top.
But this is a very interesting
twist on a classic Indian dish.
I'm feeling like
we're in an absolute groove.
This is amazing.
Amoo, I need a couple pieces
of bread on the fly.
Coming, coming.
All right, you guys,
Jersey's in California!
What would you like?
I'll just get
a Monte Cristo.
We're gonna do
a ham and turkey Monte Cristo.
We got four cheeses going,
gruyere, Swiss,
American, Monterey jack.
It's gonna go
on a toasted brioche ‐‐
egg‐dipped and battered,
seared on the grill.
Really, really good.
$10.
There you go.
Thank you so much.
This looks awesome.
Thank you!
All right.
Here's number two.
Thank you.
I'm feeling more comfortable.
I haven't done this
in six months
because my restaurant was
destroyed by Hurricane Sandy,
and I'm back where I belong ‐‐
in the kitchen.
Hey.
Hi!
What can I get
for you guys?
Two Underdogs and I want to
try your sweet tea.
Our signature San Francisco dish
is gonna be the Underdog,
which is what we are right now.
It's a BLT dog with a pesto
aioli and the best part is,
we get to sell it
for what it's worth, $7,
and I know we're gonna get
rid of them like hot cakes.
Are you interested
in an Underdog?
Yes.
Can I get you one
or two?
Two.
Two. Awesome.
Catty daddy,
two bowls, two teas.
The name of our dish
is The Three Babes,
Three Bean,
Beef and Bacon Chili Bowl.
Say that three times fast.
Right now
we're doing $9 per bowl.
With a drink,
it brings it to $11.
We might drop it down later
if we need to.
Thank you.
Business is slow.
Everyone else has big lines,
and we've only had
a couple customers.
This is not looking good
right now.
In our famous salad that we came
up with about half an hour ago,
we're gonna do some lettuce,
do some chopped tomatoes, onion.
We got some Irish cheddar
in here, guacamole on there.
I've made a spicy dressing
to go on top,
chopped corn beef that we're
gonna put right on top of there,
and then a coleslaw salsa.
I don't think there's any
such thing as Irish salad,
but there is now.
You can find it
at the Murphy's Spud Truck.
Irish salad.
I was pretty skeptical,
but it really worked out.
It's probably the best thing
I've had here today food‐wise.
We have sold over 60 salads,
but I don't have a $12 salad.
I can't justify to myself
selling a salad
for more than 5 or 6 bucks.
Three of everything?
Yes.
Okay, awesome.
Three salads,
three limeades.
All right, so,
what are we doing? $10?
It's starting to get late.
We're gonna drop the prices,
try to sell every single
sandwich that we have.
We don't want one left.
Fries on the side with.
That's how
you order a Philly.
We got seven more burgers left!
Has ham and turkey in it
for $5.
This could make or break me
in this food competition.
Okay.
We're not gonna wait for people
to come to us at this point.
We're running through the park
frantically.
I don't want to go home
over a $5 difference.
One thing I can say about us ‐‐
We are not quitters.
We got filet mignon and chicken,
and they come together.
It's a combo.
$2 hot dogs
at The Frankfoota Truck.
The guy from the food truck park
comes over and informs us
that there is a little valve
right above the propane tank.
Okay.
You just got to turn,
and ta‐da, you have propane.
It's working?
How did you do it?
Our propane
was on closed.
It was closed.
It needed to be open.
We now have power.
The only problem ‐‐
I can't change the dish.
All right, well,
we already sold,
so we got to keep selling
our salads.
Come on in
and start placing some orders.
Our last sale was one sweet tea
for a dollar.
We had such a great day
in San Francisco,
but looking back
at Beverly Hills,
that set us so far behind
everybody else.
I don't know if that's enough
to get us to the next level.
I'm really holding my breath
for this.
Teams, I don't think
what's about to happen
requires much explanation.
One of you is gonna leave The
Great Food Truck Race right now,
and for the record,
this is easily
the hardest part of my job.
This group of teams
took on our most demanding
opening weekend yet
and exceeded expectations.
Altogether, the 8 teams
made a tick over 7 grand,
and you all made a profit.
Now, brace yourselves
'cause in this ledger
are your sales totals ‐‐
who made the most,
who made the least,
and of course, who's going home.
I am freaking out
because, really,
nobody knows how each team did.
There is a huge chance
that we could be going home.
In first place
with a total of $1,321,
Philly's Finest Sambonis.
Guys, nice work.
We came to win this thing.
It's not an option for me
to not take this truck home.
This is really all I can do.
I can't work full time anymore,
so I really need this truck.
You were consistent ‐‐
a solid performance in Beverly
Hills and in San Francisco.
Way to go.
Go and step back, Philly.
You are safe.
Okay, next,
in second place with $1,284,
Bowled and Beautiful.
Congratulations, ladies.
Now in third place with $1,160,
Tikka Tikka Taco.
Congratulations.
In fourth place with $860...
The Slide Show.
Congratulations.
You can step back.
You're safe.
In fifth place with $812,
Aloha Plate.
You're moving on
to the next city.
Okay, Frankfootas,
Boardwalk Breakfast Empire,
and Murphy's Spud Truck,
you are the bottom three.
This is my dream
to have this food truck
and have the 50 grand.
I'm not ready to give that up.
I might bolt with the keys,
that's how much I want it.
Okay, let's just do this.
In sixth place with $723,
Boardwalk Breakfast Empire.
In seventh place...
If Murphy's Spud Truck beats us,
my dream is shot.
I want to stay positive, but at
this point, I don't think I can.
I'm terrified.
I don't even know
what to think at this point,
and all I know is that
Frankfootas
wasn't doing so good.
Maybe that put them under us.
...with $486...
...Frankfootas.
Ahh!
Girls, you are safe, but that
was a ridiculously close call.
We survived.
This is the last time we're
gonna be in the bottom two ‐‐
the last time.
Mark my words.
Murphy's Spud Truck,
I'm really, really sorry.
You were $66 behind Frankfootas.
If you were able to sell
that original nacho dish,
you would not be going home
right now, but you know that.
Let that be a valuable lesson
for everybody.
I know how it happened.
I just can't believe that I
would make a mistake that dumb.
I didn't even get to show the
world the food that I can make,
and it's just so disappointing.
You've got all the skill
in the world.
You guys
just didn't try hard enough
to get your propane flowing.
It was one simple valve.
Nicole, James, Suellen,
I hate this as much as you do,
but please hand me your keys
and head back to Los Angeles.
I'm really sorry.
Okay?
Yeah.
Don't give up.
Okay.
Guys, give her
a round of applause.
I should've just focused on the
ins and outs of this business
and I should've just focused
on getting the right things
to work for me,
and I didn't do that.
This is gonna be
a long drive home.
At least we know now
if we want to get a food truck
or open our Irish pub,
we kind of know what
we're getting ourselves into.
We just lost our cool.
You guys, congratulations.
You all just took
one giant step closer
to winning our grand prize
of $50,000
and your very own food truck!
Good work.
But remember,
it gets harder, not easier,
so you better be thinking about
how to work out those kinks
because I'm not gonna give
this prize away to just anyone.
You're gonna have to earn it.
So, I guess you want to find out
where we're heading next, huh?
Yes.
Our next city
is 636 miles north.
That's right, I said north.
You're going
to Portland, Oregon.
Well, let's get in your food
trucks, and let's get rolling!
Yes!
Go! Go! Go!
We're going to Portland.
We're gonna crush it
when we get out there.
No sleep till Brooklyn.
We got this in the bag.
Next time on
"The Great Food Truck Race"...
Come on, Portland!
I am sending you all delicious
local seafood called geoduck.
Geoduck.
Eh?
Ah!
Waah!
You're all a geoduck truck.
I ‐‐ I thought
you said go left?
Come on, guys!
Let's go!
There's no point
in getting mad at each other.
Where are we going?
Home.
I'm Tyler Florence.
Here we go...
Tyler!
...again.
Is everybody ready?!
That's right.
"The Great Food Truck Race"
is back...
Ah!
...for round four...
It's adrenaline.
It's chaos.
...and it's
our longest route ever.
4,000 miles of breakdowns...
and breakdowns.
Did you say anything
about the money?!
Oh, God.
We've got eight
brand‐new teams of dreamers,
people who have never even
touched a food truck.
Mother!
They all have heart.
Are you hungry?
They all have skills.
That looks amazing.
Now all they need
is a food truck.
We're lending each team
a state‐of‐the‐art food truck...
Whoo!
...just enough
to get them on the road.
Thank you so much.
What happens next...
Oh!
- ...is up to them.
- Whoo!
This is so suspenseful.
Each week, the teams
will roll into a new city...
Here we go.
...large, small,
or in between...
...and then spend a frantic
weekend cooking and selling...
$2 hot dogs
at The Frankfoota Truck.
...scheming and strategizing.
Hey, your food stinks.
People don't want it.
But teams
will have to learn fast...
Whoa!
...and earn even faster...
You guys stink.
...because you know the drill.
60 bucks.
Each week, the team that
makes the least will go home.
I want that
truck, and I want it so bad.
Last team standing
wins their food truck
plus $50,000.
I don't want to go back
to Brooklyn.
It all starts here
at the iconic Hollywood sign
in Los Angeles, California...
...and it all ends
in another national landmark
in our nation's capital,
Washington, D. C.
Who will win
The Great Food Truck Race?
Tyler!
There's only one way
to find out.
Let's get rolling.
Food truck road trip!
‐‐Captions by VITAC‐‐
Closed Captions provided by
Scripps Networks, LLC.
Right now eight
new teams of food‐truck dreamers
are making their way
to Hollywood, California.
This is the starting line
for the fourth coast‐to‐coast
Great Food Truck Race.
We had more applicants
than ever before...
...and some
pretty creative ones.
Pirate chicken wings!
But there's only room
for eight teams of dreamers
in this race,
and those teams are...
Boardwalk Breakfast Empire
from Sea Bright, New Jersey.
Joanne has been
dishing out comfort food
in this tiny seaside town
for decades.
Steve's Breakfast & Lunch
was a little coffee shop.
My husband started
the restaurant 37 years ago,
and we've acquired many friends
along the way
that we now consider family.
But in 2012,
Hurricane Sandy destroyed
much of the Jersey Shore,
and Joanne's family restaurant
was swept out to sea.
I loved being a part
of the restaurant business.
I loved my customers, and I love
the community of Sea Bright.
I personally wanted to get
the restaurant up and running,
but funding
was just not available.
Now Joanne's friends
Tim and Ileen
will do anything it takes to
help her get back on her feet.
Think about what a booster
for the town it would be.
Everybody's gonna love it.
Number one!
Meet L. A.'s
Bowled and Beautiful ‐‐
Heather, Liza, and Jes.
These three single moms
met in culinary school
and are now on a mission
to prove that 40 is the new 20.
We want to show our children
it's never too late
to follow your dreams.
It's never too late.
And just how
do they plan on doing that?
By serving classic
California dishes in a bowl.
It's our children
who are pushing us.
Whoo!
This is The Frankfoota Truck ‐‐
Dana, Victoria, and Mirlinda.
These best friends from Brooklyn
want a food truck
so they can serve their favorite
childhood meal to the masses.
Oh, yeah.
Oh, yeah.
I absolutely love hot dogs,
and I don't think
there's anybody on the planet
that loves them
more than I do.
Definitely not.
Now, these Brooklyn girls
may be fun and silly,
but make no mistake ‐‐
They're here to win.
We're gonna do
whatever it takes ‐‐
rip somebody's head off
if we have to.
Oh, my God.
I'm so excited,
I can't even drive.
Here we go!
Whoo!
Next up, Aloha Plate ‐‐
brothers Adam and Lanai
and their close buddy, Shawn.
They grew up in one of the most
remote Hawaiian islands,
but it was not always paradise.
We know what it is
to grow up poor.
We add water in our milk
'cause there's not enough milk
for our cereal.
When Adam was 17,
he saw a man drowning
in the ocean near his home.
My instincts kicked in.
I swam out there
and merely helped him out.
Out of gratitude,
that man sent Adam
to culinary school,
and he went on to work
in some of the finest kitchens
in Hawaii.
But now Adam wants
to feed Hawaii on his own terms.
We're the first team
from Hawaii.
We're gonna do our best
to represent us.
We're gonna teach people
what "aloha" really means.
Spud Truck!
Spud Truck!
You've got
Murphy's Spud Truck ‐‐
culinary student Nicole;
her mom, Suellen;
and her brother, James.
Nicole was on her way
to a career as a chef
when a sudden illness
left her depressed and in debt.
I had a tumor the size
of a very large grapefruit.
For me, it was just, "I have to
make something of myself."
Are you guys ready?
Bring it in!
Now the whole family
has teamed up
to help Nicole
reach for her dream
to bring
gourmet stuffed potatoes
with a little Irish kick to the
people of Southern California.
It just feels right, you guys.
It just feels right.
This is it!
This is it!
Up next,
Philly's Finest Sambonis.
Erik, Joe, and Chris
are childhood best friends
who love their hometown
and what else?
Cheese, meat,
and greatness.
Erik was earning a solid living
as an electrician,
but a devastating car accident
ended his career.
10 herniated disks in my back,
nerve damage
throughout my entire body,
so I can no longer
be an electrician.
Now Erik and his buddies
are on a mission to spread
a little brotherly love
one samboni at a time.
A samboni
is just a great sandwich.
It's a sandwich that's too good
to be called a good sandwich.
You cook the meat, cheese, roll,
wrap it, out the window.
See ya. Done.
All righty, all righty,
all righty!
This is The Slide Show ‐‐
trained chefs
Das, Ahren, and Mo.
We're the ones
with the chef jackets.
After appearing
on "Food Network Star,"
Das opened his dream restaurant
in West Hollywood, California,
but his business partners
took him for a ride.
Losing the restaurant was
a devastating time in my life.
I was really depressed
for quite some time.
Now Das is ready
to get back in the game
with his own brand
of gourmet sliders and fries.
Watch out for us.
Here we go!
Yeah!
And then there's Tikka Tikka
Taco from Saint Louis, Missouri.
Brothers Mike and Shaun
and their uncle Sam
are determined to bring
modern Indian street food
to the masses.
A Tikka Tikka Taco is chicken
we marinate in a tikka spice,
sautéed spinach,
raita over the top of it,
a soft‐shell tortilla.
That's our taco.
But the man
the brothers call Amoo
is not the only Uncle Sam
in Shaun's life.
When I was younger,
I wanted to do two things.
I wanted to be a chef,
and I wanted to be a soldier.
I've been a soldier,
and here I am
with the opportunity
to do the second one.
To be able
to take it to different places
and different people
and have them tell us
they like our food ‐‐
You know,
that's enough of a reward to me.
Whoo‐hoo!
Let's go,
baby!
I want to win this food truck.
I want to show
the town of Sea Bright
there is light
at the end of the tunnel.
Let's go! Yeah!
Whoo!
This is my family's livelihood
on the line.
We left our jobs to pursue this,
and there is no plan "B."
How are you?
How you doing?
What's up, guys?
How you doing?
Let's go!
All right,
everybody, line up.
Welcome to
The Great Food Truck Race!
All right, guys, we've done
this race three times before,
and there is only one thing
that we know for sure ‐‐
This race will be the hardest
thing that you've ever done.
We have zero experience
running a food truck.
And while I know in my head that
the other teams don't, either,
they look pretty intimidating.
Guys, you know the drill.
Each week, we're gonna roll
into a new city,
and you're gonna shop and prep
and make as much money
as you possibly can.
The lowest earner makes
the long, lonely trip home.
Winning this food truck
would change everything.
I lost a lot of money
and a lot of time.
This is an opportunity
right in front of me,
and I'm gonna grab hold of it.
Everyone else moves on
to the next city
and takes one giant step closer
to the grand prize ‐‐
your very own
state‐of‐the‐art food truck.
Oh, and, yes,
$50,000 of operating capital
go along with it.
Yes!
Okay, now, this is the fun part.
You can't win this race
without a food truck,
and as you probably noticed
by now,
I have eight of them to lend.
And let me tell you,
they look pretty amazing.
We took your basic design
and concepts,
and we cranked it up to 11.
Nice.
Yeah.
When I give the word,
you can run over
and take a look
at your brand‐new food truck.
Don't forget ‐‐ Only one team
gets to drive away with a truck.
The rest of you will be
handing your keys back to me.
Let's do it!
Aah!
Whoo!
Ahhh!
Ahh!
Oh, my God, dude.
Oh, wow.
Oh, my God.
They're amazing!
I love it!
Oh, my God!
How awesome is that?
Yeah.
Thank you so much.
This truck represents my dream.
It's hard to imagine
that four tires,
a steering wheel, and a bunch
of black and red paint
could make me so happy.
What's in my toolbox?
Oh, wow!
Yeah!
Tools!
Okay.
Oh, my goodness.
Culinary fineness right here.
This is amazing.
Mwah!
This is the nicest truck
I've ever seen.
I am looking at my dream
right now.
This truck is made
to make sandwiches.
Ha‐haa!
Wah!
All right, guys,
Bowled and Beautiful,
Slide Show, Tikka Tikka,
let's go, everybody.
Whoo!
Yeah!
Whoo!
Whoo!
What do you guys think?
Awesome!
Awesome,
man!
Well, as you all clearly saw,
you got another gift
from Uncle Tyler.
You got some kitchen equipment
to help you stock your truck up.
Thank you, Tyler.
But you still
have a lot of work to do
before you can sell a thing.
You need health supplies,
paper goods, a pantry,
and of course, you need food.
Here's the seed money
to cover all that.
It's 250 bucks.
We have $250 to shop with.
That's almost, like,
unbelievable.
We have to be smart
with what we buy.
Oh, I see some of you
aren't that impressed,
but maybe this will help you out
a little bit.
I'm a big believer in branding.
It's kind of my thing,
and I believe that each truck
should have a signature,
something that clearly states
who you are
and what you do best.
For that reason,
and until I tell you otherwise,
you're gonna create
and sell one meal.
This is a huge game changer.
I have a million
different dishes
I want to do on this truck,
and now I have to pick one?
It's killing me.
So, next order of business,
I'm sure you'd all like to know
what city you're gonna be
selling in first.
Well, I can tell you this ‐‐
It's not gonna be L. A.
I'm gonna send you
to one of the smallest cities
we've ever visited ‐‐
less than six square miles.
You're gonna be cooking
and selling in Beverly Hills.
The island of Lanai
is bigger than Beverly Hills.
It's gonna be a tough one.
Now, the good news is,
some people in Beverly Hills
are willing to pay $20 or more
for a hamburger.
But the bad news is,
they expect their money's worth
out of that burger.
So to prove your signature meal
is really special,
they can be priced
at no less than $20,
and it's got to be
worth every penny.
I'm ready to drop dead
right now.
I wouldn't pay $20
for a hot dog,
so I don't know how I'm
gonna get other people to do it,
let alone bougie
Beverly Hill types.
All right, I know
I've piled a lot on you,
and it looks like some of you
could use a break.
Please.
Well,
you're not gonna get one now.
Oh, my gosh.
The Great Food Truck Race
starts now.
Let's get rolling!
Keep your phones on.
Whoo!
I'm feeling really chatty
this year.
Tikka Tikka Taco!
Coming up on
"The Great Food Truck Race"...
I'm sending you
to a new city.
It's so suspenseful.
Do you have
our seed money?
Try it again.
We should've checked
all this before we left.
Tyler said we can only do
one thing, right?
Cheesesteaks is the thing,
right?
It's a cheesesteak.
It's got to be a cheesesteak.
This truck is made
to cook cheesesteaks.
I'm looking
for a quality steak.
A lot of people in Hawaii
eat a lot of shrimp and steak,
so I figured we have to share it
and keep it real.
Five pounds.
We came up with surf and turf
over some coconut rice,
but with our budget so small,
the rice cooker
could be 50 to 60 bucks.
For now
we're gonna use orzo.
It's the closest thing
to rice.
We're gonna sell
this favorite dog of ours.
It's called the cherry pepper,
feta cheese dog.
We're also doing homemade
russet potato chips,
and we're gonna truffle them
with sea salt.
Potato buns,
right?
These are cheap.
Three for $3.
I would spend $20 for that.
12 bags times 8.
Oh, what is that,
you guys?
Whatever.
Let's go.
How much yogurt, guys?
We're not familiar
with Beverly Hills at all,
so we know that
wrapping up our shopping quickly
is going to be
a very, very important thing.
I don't want
to fall behind on day one.
All right, let's go.
All right.
Is this the way
to Beverly Hills?
Are we supposed to be
going down canyons and stuff?
I don't know.
Where are we going?
Nicole,
you're in charge.
Give me some direction.
We're from L. A.
We should know this area
like the back of our hands.
Here we are,
getting totally lost.
Complete bottleneck
up ahead there.
Oh, God.
These other teams are probably
already parked on the street,
prepped, and knocking it out.
This is really,
really bad.
Joanne,
do you have our seed money?
Oh, dear God.
If somebody gave you something,
then you have it.
I understand that.
I wouldn't have
put it down.
It's the money Tyler gave me ‐‐
we have to shop with.
It's nowhere to be found.
Go!
Come on, pick it up.
We got to try to think
what we did with it.
Why would it be
in here?
'Cause it is.
An angel has her hand
on my shoulder.
Come on, let's go,
let's go, let's go.
The streets in Beverly Hills,
I'll tell you right now,
are definitely tight.
You got two little lanes
that I don't think
our trucks are made for.
I feel like they're only made
for little Porsches
and Ferraris.
Please have parking,
please have parking,
please have parking,
please have parking.
This is a perfect location.
I see a lot of foot traffic.
She's moving.
She's moving out.
Oh, my God.
We can fit in there.
I feel like there's someone
looking down, helping us.
You're good.
We're gonna get the cash
and make sales all day.
Let's get quarters.
We opened up.
Yay!
Let's go!
For our signature plate today,
we have two sliders ‐‐
a beef tenderloin
with blue cheese,
grilled onions,
and mushrooms.
For the second, we have
our grilled chicken slider.
So, all that comes together
with the truffle fries
and the cucumber‐mint lemonade.
The name of our truck
is Slide Show,
and that's exactly what we're
gonna do ‐‐ gourmet sliders.
Here you are,
Asher.
Hey, everybody!
We're opened up!
$20 a bowl ‐‐ That's gonna be
a hard order to fill,
but I feel like our cuisine
fits the Beverly Hills market.
Our signature dish
is called the Barbie Bowl.
It's something
that I personally love to eat.
It's got fresh romaine,
it's got some white rice,
it's got some corn salsa,
grilled chicken,
a barbecue chipotle sauce,
some fresh avocado,
a little bit of garnish,
just like that.
Ready to go.
Order up.
That'll be $40.
The Barbie Bowl is just magic.
The sauce is off the hook.
Two bowls.
Ladies and gentlemen, we are now
open for business, as well.
$20 ‐‐ three tacos
and a side salad.
Indian fusion.
Step right up.
We know
what our signature dish is.
It's on the side of the truck.
If we have to make one thing,
it's going to be
a Tikka Tikka Taco.
Let's get spinach going.
Let's get chicken
on the grill.
Let's get cooking.
It's chicken breast
marinated in our special spices
served on a tortilla
and a bed of garlic spinach.
When you take a bite,
you get the flavor of the spice
and the coolness of the yogurt.
That is really good.
Where's the door?
How much
is your sliced corn beef?
$10.99 a pound?
Can we get two pounds?
We have come in
well under our seed money.
That's gonna help a lot,
but we're gonna be pulling in
an hour and a half
behind every other truck.
It's a pretty sinking feeling.
All right, Nicole,
give me some direction.
I don't know direction.
You said
you knew where Wilshire was.
The Great Food Truck
Race is underway,
and our eight rookie teams
are all learning on the fly
in one of the toughest towns
we've ever visited ‐‐
Beverly Hills.
Yeah,
is that good?
The Hawaiians of Aloha Plate
settled for
the first spot they saw,
and now
they just might regret that.
Everyone's at that cupcake
and ice‐cream shop.
The Frankfootas lucked into
prime location on Beverly Drive,
but since then,
that luck has run out.
Hey, come get your hot dogs.
Bowled and Beautiful is finding
that their
California‐style Barbie Bowl
is an easy sell
in Beverly Hills.
I'll take two bowls,
please.
And after getting lost
and losing precious time
in their own hometown,
Murphy's Spud Truck
is just happy
to be opening their window.
Whoo.
Let's get some coleslaw going.
All right.
Mommy's gonna have
a heart attack.
Okay, we got to
just crank this out.
A $20 potato dish
is quite a stretch,
so I'm making
an Irish grilled cheese ‐‐
garlic aioli to fry it in,
whole‐grain mustard
on the inside,
Irish cheddar, corn beef ‐‐
with a cabbage coleslaw
with onion juice.
It's really good.
If it tastes as pretty
as it looks, we're golden.
Thank you,
sir.
Think you guys
would like some?
Things are turning around,
folks.
Oh, my God.
I'm feeling so much better now.
We actually have sales
coming in.
It was fabulous.
I would pay $20 twice.
It was that good.
Yeah,
we're back in it.
We're not going down
so easy.
There you go,
sir.
This is the hardest thing
I've ever done.
It's insane.
It's adrenaline.
It's chaos.
It's an emotional
roller coaster.
Yay!
Hot dogs?
No,
thank you.
What?
We're vegetarian.
Vegetarians?
It's not working.
Where is everybody?
Girls, wrap this up
and move the truck, like, now.
Now damage control.
I see something ahead.
Look at that.
The Philly guys.
If there's a line,
I'll start crying.
Philly's got a fantastic spot,
and right behind them,
there's room for us to pull up.
There's a fly
in the ointment!
Are you hungry?
We're interested.
That looks amazing.
A special olive oil, lemon,
truffle oil concoction.
Thank you so much.
Whoo!
With or without fried onions?
That's how you order a Philly.
You got to know all about that.
There's options of cheeses
and variations of the sandwich.
I like mine
with American cheese,
Swiss cheese, and fried onions.
I call it "both cheeses with."
With fried onions.
Two with.
We're in Beverly Hills,
and people are willing to pay
the $20 for the cheesesteak.
I was a little surprised
at first,
but we do have the ability
to say the word "filet mignon."
Serve it up fresh
with love.
Here you go,
my man.
Tell me
that don't look amazing, now.
Hey, guys, you hungry?
Come over
and talk to a Jersey girl.
Let me tell you
what we're serving.
We're having scrambled eggs
with gruyere,
jumbo lump crab meat,
creme fraiche,
and a little caviar
on toasted challah.
The product that we are
putting out in Beverly Hills
is top‐notch.
It's something you'd find
in a country club
or a high‐end restaurant.
I love the eggs.
The kids are raving.
They're raving.
I'm feeling pumped and confident
like I did pre‐Sandy.
I can do this.
$20.
I'll do it.
You'll do it?
Yeah. Let's do it.
Well, it's been a whirlwind day
so far.
Our teams just laid eyes
on the very first food truck
a few hours ago
and now they're on the streets
in a very sophisticated city,
trying to sell food
and make money,
and I think it's fair to say
that the teams are having
varying degrees of success.
But I'm telling you,
even the most successful teams
shouldn't get
too comfortable right now
because I told them
to leave their phones on,
and The Great Food Truck Race
is about to hit the road.
Hey, guys. It's Tyler.
- It's Tyler.
- Oh, my God.
What's going on, bro?
So, what do you think?
Running a food truck is a little
harder than it looks, huh?
We had a rough start, but
I think we're doing all right.
Listen,
the first is always the hardest.
You're gonna get better
and better at this.
I promise.
I hope.
So, how's the signature meal?
We had a lot of people
saying our dishes were great.
Well, that's interesting because
you just sold your last one.
We just sold
our last meal.
No.
No!
That's right.
I'm shutting you down.
No more sales in Beverly Hills.
You're done.
No. Are you serious,
dude?
In the morning,
I'm sending you to a new city,
one that's near and dear
to my heart.
Okay.
San Francisco.
San Francisco!
That's right,
San Francisco.
Nobody digs this place
more than me.
You're gonna have a great time.
All right.
So, listen, hey,
one more thing.
This is important.
I'm having your cash
counted tonight.
I'm not gonna tell you why
just yet,
but you're gonna want to have
as much cash in that box
as possible.
All right,
sounds good.
Say goodbye to Beverly Hills.
Shut her down.
Do it quick.
Hopefully, we have more cash
than somebody else.
Yay.
We sold 12 grilled cheeses.
That's awesome, but we only sold
12 grilled cheeses.
We're gonna shut her down
and keep our fingers crossed.
I think
we just squeaked by.
I don't want to go home.
I am so excited
we're going to San Francisco ‐‐
for realsies.
I can't leave Beverly Hills
fast enough.
We failed today.
Bye‐bye, Beverly Hills.
Do you think
he's gonna eliminate us
before we get to
even go to San Fran?
Triple check and make sure
we're full on everything.
It's day two
of The Great Food Truck Race,
and our teams
are at an L. A. Commissary,
trying to master
the finer points
of operating a food truck.
We got to wipe the frosting
off our battery.
They all know they'll be heading
north to San Francisco today.
It's gonna be
so much fun.
The only question now
is when.
You guys curious
about Tyler?
I don't know
what he's gonna pull out.
You know Tyler, man, always got
some crazy tricks up his sleeve.
So, the teams are really ready
to roll up here
to San Francisco,
and hey, I don't blame them.
It's beautiful up here.
But I sure hope they don't think
they're just gonna hop
in their truck
and drive up here
without a twist
'cause that ain't gonna happen.
Aloha.
Hey, guys. It's Tyler.
Hey, Tyler!
Are you ready to take on
San Francisco?
Oh, we're so ready
for San Francisco.
So ready.
Good,
but here's the thing.
You're not leaving...
We're not leaving?
...yet.
We're not
leaving yet.
What do you think that means?
At least not all of you.
What?
We're not
going anywhere?
I'm gonna send you off
in the order
that you finished yesterday
in 15‐minute increments.
This is so suspenseful.
The team that made
the most money leaves first.
The team that made the least
will leave an hour
and 45 minutes later.
That's a huge difference.
Please ‐‐ Please tell me
we have enough cash.
Oh, my God.
This could be the greatest ride
or the worst ride ever.
So, you want to know
who made the most yesterday
and who's leaving right now?
Yes.
It's...
Tell us.
Please tell me. Please.
Bowled and Beautiful.
Congratulations, girls.
Yes! Yes! Yes!
Hit the road, drive safe,
and no speeding.
Single moms rock!
Whoo!
And as for the rest of you,
leave your phones on.
I'll be calling you
every 15 minutes
to release the next truck.
I hope
we're not last.
I'll be outside crying.
I'll call you later.
Oh, my God, you guys.
I hope we don't wait
an hour and a half here.
It just got real,
man.
Like,
wait a minute.
It got really real.
We're just waiting.
Here comes the waiting game.
Come on,
tell me something good.
Hey, guys, it's Tyler.
Are you ready to find out
who's next to leave?
Yeah, we were waiting
for the news, man.
Well, it's...
Please tell us
we're leaving right now.
...Philly's Finest.
Yes!
Oh, yeah!
Yes!
Yeah!
Yes!
I'll take that.
All right,
the rest of you, hang tight.
I'll call you back
in 15 minutes.
15 minutes
feels like an hour.
T‐Money, I don't think you're
gonna have good news for me,
but let me hear it.
Slide Show.
Oh, thank God.
Slide Show, baby.
We're number three.
All right,
the rest of you, hang tight.
We're at
a slight disadvantage.
We are indeed.
Watching
every single truck leave
as we're waiting
at the commissary is miserable.
They're just pulling out,
and we're sitting there.
Boardwalk Breakfast Empire.
We're going!
Yeah!
Whoo‐hoo!
Again?
Tyler.
Okay,
let's move this along.
Next to leave ‐‐ Aloha Plate.
Ya‐hoo!
Yeah!
All right, guys, hit the road.
We're out of here.
We're out of here.
We're down to us
and Tikki Taco.
15 more minutes and then
another 15 more minutes.
Oh, ready?
Hello, Tyler.
Hey, guys, it's me.
Listen,
I'm not gonna belabor this.
Tikka Tikka Taco, you're next.
We're next.
You've got work to do, but
you're still very much in this.
Let's go! Let's go!
Let's go!
Frankfootas, what can I say?
You're still alive, too,
but you are nearly two hours
behind Bowled and Beautiful
at this point,
and you made the least amount
in Beverly Hills.
You're gonna have to hustle.
We have a lot of ground
to make up.
Girls, listen,
I'm not gonna call you again.
I'll shoot you a text
when it's time to leave.
We are so far
behind everybody ‐‐
not even just time‐wise
but money‐wise.
We need to kill it in San
Francisco, or we're screwed.
Go, go, go.
See ya.
Finally!
Hello?
Hey, guys, it's Tyler.
I know you just heard from me.
I love
hearing from you.
Just gave us bad news all day
until the last call.
There's a couple more things
I want to talk to you about
before you get to San Francisco.
Okay.
The good news is, now you can
sell your signature meal
for whatever price you want.
Oh, thank God.
The bad news is, I want you
to come up with an all‐new one.
Wow.
We can't make
the same thing.
Now the last thing ‐‐
There's a hot new trend
in the food‐truck world,
and that's permanent
street‐food parks.
These facilities have all
the amenities built right in,
and the best thing about this ‐‐
You don't have to drive around
in circles
looking for a place to park.
That sounds good.
Guys, I'm sending you all
to the Soma StrEat Food Park
on 11th Street, where you'll
sell for the rest of the day.
Oh, my gosh, we're all
going to the same place.
We're all selling together.
Not only will you be
competing for customers
against each other,
you'll also be competing
against some of the most
prestigious food trucks
in San Francisco.
Bowled, you got a head start.
You get to pick the best spot.
Frankfootas,
you get what you get.
Okay.
I understand.
Good luck, everybody.
Remember, this leg of the race
ends tonight.
Oh, my God!
We're here!
I'm so excited!
I'm so ready to be
their San Franciscan treat.
This is it.
Whoo!
We're here!
We made it!
We're here!
Number four.
Exit 433C.
This place is off the hook.
It is perfect.
There's places to sit.
There's benches.
We are gonna kill it today.
I know it already.
All right,
we got to get to it.
Our signature dish ‐‐
We're gonna have two sliders.
Chicken breast,
applewood smoked bacon,
provolone cheese, and basil.
Our second slider
is gonna be a filet mignon
with a sun‐dried‐tomato aioli
and goat cheese.
We're offering
two gourmet sliders,
french fries,
and a drink for $10.
You don't have to
think about it.
Let's do this.
Where are we going to
first, Nicole?
We're now going back
to our roots,
and we're going to do
Irish loaded nachos at $15.
We're gonna buy
as many potatoes as we can,
load them with Irish cheddar
cheese, garlic, baked corn beef,
tomatoes, onions.
These things are gonna sell out.
How many bags
do you want to get?
We can make a lot.
Let's go! Let's go!
Our signature dish
is a teriyaki burger
with fresh pineapple
for $10 a plate.
Grab the whole case.
You know what?
Let's just pretend
we're in our living room,
it's football Sunday,
all the guys are sitting there,
waiting for the nachos
to be served up,
and that's all the pressure
we got on us right now, okay?
That's my girl,
Tor.
Ahh!
All right, come on.
Get the keys.
Hurry up. Let's roll.
I just parallel parked
the truck. Whoo!
This is it, boys.
San Fran.
Do not take your time
on anything right now.
We got hungry people.
We can't keep them waiting.
We're serving up a white‐meat,
chicken cheesesteak
with a side of bay fries.
The way you order it
is with or without ‐‐
with or without the peppers
and onions.
We're off
to a really good start.
We got a huge line.
One jack without.
We're feeling good.
Hey, guy, this is
with peppers and onions.
And it only cost you 15 bucks,
man.
Got to love it,
right?
That sounds great.
Only making one dish ‐‐
Irish nachos.
We have James slicing potatoes.
My mom's chopping vegetables.
I'm trying to light the griddle.
Nothing's working for me.
Will you turn this on?
I don't know how to turn it on.
I feel like
I'm gonna have a heart attack.
We should've checked all this
before we left.
Try it again.
- No.
- My life.
We might have to
go back to the store.
If that's our worst problem,
I'm cool with that.
Our eight
rookie food‐truck teams
are now in San Francisco,
battling head‐to‐head at
the Soma StrEat Food Truck Park.
Today we're serving
the chef's special, Teri Burger.
Philly's Finest Sambonis
and Tikka Tikka Taco
each have huge lines...
One nachos ‐‐
15 bucks.
...while Bowled and Beautiful
is struggling just to get open.
This is pathetic.
The Frankfootas
are trying desperately
to claw their way out of last
place one hot dog at a time...
Hot‐dog parade!
Hot‐dog parade!
...and Murphy's Spud
Truck is just plain desperate.
This thing won't light.
This is not good, you guys.
This is not good
at all.
Should we get our windows up
at all, you guys, yet?
No, we don't have
anything to serve.
We can't get
our pilot light lit.
Every other truck is already
open for business and selling.
We have to start
getting something out there
and start getting some money in.
Is there any other plate
you guys can think of making?
A salad.
A corn beef salad
if this doesn't work.
That's, like,
all we can do.
At this point,
I don't know what else to do.
We need to sell something.
All right, guys, so, even though
we're super behind...
Super behind.
We've gone from Irish nachos ‐‐
delicious, fried, greasy,
cheesy food ‐‐
to salad and limeade.
It's San Francisco.
Maybe they'll love it.
I know everybody out here's
had nachos before,
but you probably never heard
of naan‐chos ‐‐
basically nachos
in the Indian style.
We're gonna have naan
cut up like chips.
We're gonna have raita
instead of salsa,
some fresh spinach,
feta cheese instead of cheddar,
topped with a little bit
of cilantro,
and our own special version
of chicken tikka over the top.
But this is a very interesting
twist on a classic Indian dish.
I'm feeling like
we're in an absolute groove.
This is amazing.
Amoo, I need a couple pieces
of bread on the fly.
Coming, coming.
All right, you guys,
Jersey's in California!
What would you like?
I'll just get
a Monte Cristo.
We're gonna do
a ham and turkey Monte Cristo.
We got four cheeses going,
gruyere, Swiss,
American, Monterey jack.
It's gonna go
on a toasted brioche ‐‐
egg‐dipped and battered,
seared on the grill.
Really, really good.
$10.
There you go.
Thank you so much.
This looks awesome.
Thank you!
All right.
Here's number two.
Thank you.
I'm feeling more comfortable.
I haven't done this
in six months
because my restaurant was
destroyed by Hurricane Sandy,
and I'm back where I belong ‐‐
in the kitchen.
Hey.
Hi!
What can I get
for you guys?
Two Underdogs and I want to
try your sweet tea.
Our signature San Francisco dish
is gonna be the Underdog,
which is what we are right now.
It's a BLT dog with a pesto
aioli and the best part is,
we get to sell it
for what it's worth, $7,
and I know we're gonna get
rid of them like hot cakes.
Are you interested
in an Underdog?
Yes.
Can I get you one
or two?
Two.
Two. Awesome.
Catty daddy,
two bowls, two teas.
The name of our dish
is The Three Babes,
Three Bean,
Beef and Bacon Chili Bowl.
Say that three times fast.
Right now
we're doing $9 per bowl.
With a drink,
it brings it to $11.
We might drop it down later
if we need to.
Thank you.
Business is slow.
Everyone else has big lines,
and we've only had
a couple customers.
This is not looking good
right now.
In our famous salad that we came
up with about half an hour ago,
we're gonna do some lettuce,
do some chopped tomatoes, onion.
We got some Irish cheddar
in here, guacamole on there.
I've made a spicy dressing
to go on top,
chopped corn beef that we're
gonna put right on top of there,
and then a coleslaw salsa.
I don't think there's any
such thing as Irish salad,
but there is now.
You can find it
at the Murphy's Spud Truck.
Irish salad.
I was pretty skeptical,
but it really worked out.
It's probably the best thing
I've had here today food‐wise.
We have sold over 60 salads,
but I don't have a $12 salad.
I can't justify to myself
selling a salad
for more than 5 or 6 bucks.
Three of everything?
Yes.
Okay, awesome.
Three salads,
three limeades.
All right, so,
what are we doing? $10?
It's starting to get late.
We're gonna drop the prices,
try to sell every single
sandwich that we have.
We don't want one left.
Fries on the side with.
That's how
you order a Philly.
We got seven more burgers left!
Has ham and turkey in it
for $5.
This could make or break me
in this food competition.
Okay.
We're not gonna wait for people
to come to us at this point.
We're running through the park
frantically.
I don't want to go home
over a $5 difference.
One thing I can say about us ‐‐
We are not quitters.
We got filet mignon and chicken,
and they come together.
It's a combo.
$2 hot dogs
at The Frankfoota Truck.
The guy from the food truck park
comes over and informs us
that there is a little valve
right above the propane tank.
Okay.
You just got to turn,
and ta‐da, you have propane.
It's working?
How did you do it?
Our propane
was on closed.
It was closed.
It needed to be open.
We now have power.
The only problem ‐‐
I can't change the dish.
All right, well,
we already sold,
so we got to keep selling
our salads.
Come on in
and start placing some orders.
Our last sale was one sweet tea
for a dollar.
We had such a great day
in San Francisco,
but looking back
at Beverly Hills,
that set us so far behind
everybody else.
I don't know if that's enough
to get us to the next level.
I'm really holding my breath
for this.
Teams, I don't think
what's about to happen
requires much explanation.
One of you is gonna leave The
Great Food Truck Race right now,
and for the record,
this is easily
the hardest part of my job.
This group of teams
took on our most demanding
opening weekend yet
and exceeded expectations.
Altogether, the 8 teams
made a tick over 7 grand,
and you all made a profit.
Now, brace yourselves
'cause in this ledger
are your sales totals ‐‐
who made the most,
who made the least,
and of course, who's going home.
I am freaking out
because, really,
nobody knows how each team did.
There is a huge chance
that we could be going home.
In first place
with a total of $1,321,
Philly's Finest Sambonis.
Guys, nice work.
We came to win this thing.
It's not an option for me
to not take this truck home.
This is really all I can do.
I can't work full time anymore,
so I really need this truck.
You were consistent ‐‐
a solid performance in Beverly
Hills and in San Francisco.
Way to go.
Go and step back, Philly.
You are safe.
Okay, next,
in second place with $1,284,
Bowled and Beautiful.
Congratulations, ladies.
Now in third place with $1,160,
Tikka Tikka Taco.
Congratulations.
In fourth place with $860...
The Slide Show.
Congratulations.
You can step back.
You're safe.
In fifth place with $812,
Aloha Plate.
You're moving on
to the next city.
Okay, Frankfootas,
Boardwalk Breakfast Empire,
and Murphy's Spud Truck,
you are the bottom three.
This is my dream
to have this food truck
and have the 50 grand.
I'm not ready to give that up.
I might bolt with the keys,
that's how much I want it.
Okay, let's just do this.
In sixth place with $723,
Boardwalk Breakfast Empire.
In seventh place...
If Murphy's Spud Truck beats us,
my dream is shot.
I want to stay positive, but at
this point, I don't think I can.
I'm terrified.
I don't even know
what to think at this point,
and all I know is that
Frankfootas
wasn't doing so good.
Maybe that put them under us.
...with $486...
...Frankfootas.
Ahh!
Girls, you are safe, but that
was a ridiculously close call.
We survived.
This is the last time we're
gonna be in the bottom two ‐‐
the last time.
Mark my words.
Murphy's Spud Truck,
I'm really, really sorry.
You were $66 behind Frankfootas.
If you were able to sell
that original nacho dish,
you would not be going home
right now, but you know that.
Let that be a valuable lesson
for everybody.
I know how it happened.
I just can't believe that I
would make a mistake that dumb.
I didn't even get to show the
world the food that I can make,
and it's just so disappointing.
You've got all the skill
in the world.
You guys
just didn't try hard enough
to get your propane flowing.
It was one simple valve.
Nicole, James, Suellen,
I hate this as much as you do,
but please hand me your keys
and head back to Los Angeles.
I'm really sorry.
Okay?
Yeah.
Don't give up.
Okay.
Guys, give her
a round of applause.
I should've just focused on the
ins and outs of this business
and I should've just focused
on getting the right things
to work for me,
and I didn't do that.
This is gonna be
a long drive home.
At least we know now
if we want to get a food truck
or open our Irish pub,
we kind of know what
we're getting ourselves into.
We just lost our cool.
You guys, congratulations.
You all just took
one giant step closer
to winning our grand prize
of $50,000
and your very own food truck!
Good work.
But remember,
it gets harder, not easier,
so you better be thinking about
how to work out those kinks
because I'm not gonna give
this prize away to just anyone.
You're gonna have to earn it.
So, I guess you want to find out
where we're heading next, huh?
Yes.
Our next city
is 636 miles north.
That's right, I said north.
You're going
to Portland, Oregon.
Well, let's get in your food
trucks, and let's get rolling!
Yes!
Go! Go! Go!
We're going to Portland.
We're gonna crush it
when we get out there.
No sleep till Brooklyn.
We got this in the bag.
Next time on
"The Great Food Truck Race"...
Come on, Portland!
I am sending you all delicious
local seafood called geoduck.
Geoduck.
Eh?
Ah!
Waah!
You're all a geoduck truck.
I ‐‐ I thought
you said go left?
Come on, guys!
Let's go!
There's no point
in getting mad at each other.
Where are we going?
Home.