Browsing articles in "food trucks"
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RAPID CITY — A Black Hills-based buffalo meat retailer will appear on a Food Network show on Sunday.
Wild Idea Buffalo, which sells grass-fed meat, will compete in “The Great Food Truck Race” show when the show rolls into the ranch outside of Rapid City.
Food truck teams will compete to see which can create buffalo meals and then sell the most items in town from their trucks. Results from the competition, along with other stops during the show, will determine the wining food truck.
The prize is $50,000.
Happy Tuesday, food truck followers! Ease yourself into a short work week with dishes such as fish tacos at Surfside, a pretzel burger at BurGorilla, and a pulled-pork sandwich at Porc Mobile.
Chinatown (Seventh and G sts., NW), where you’ll find Captain Cookie, and Cheesequake.
Farragut Square (17th and I sts., NW), where you’ll find DC Ballers, DC Greek Food, Far East Taco Grill, Tokyo in the City, Kimchi BBQ Taco, Surfside, and Fasika.
Franklin Square (13th and K sts., NW), where you’ll find Captain Cookie, Cathy’s Bistro, Far East Taco Grill, Rito Loco, Rolling Ficelle, Yumpling, Fresh Green Food, and Porc Mobile.
L’Enfant (Sixth St. and Maryland Ave., SW), where you’ll find Cajunators, DC Ballers, Sweetbites Truck, Tokyo in the City, Mayur Kabob House, What the Pho?, and BurGorilla.
Metro Center (12th and G sts., NW), where you’ll find Dangerously Delicious Pies, Stella’s PopKern, Caribbean Cafe, Jerk Chicken Festival, Peruvian Brothers, Pho Junkies, and Yellow Vendor.
Navy Yard (First and M sts., SE), where you’ll find Brown Bag, and 70′s Frankfurter.
Northern Virginia, where you’ll find Amorini Panini, Big Cheese, Willie’s Po Boy (Rosslyn), District Taco (Crystal City), Latin American Flavors (Ballston), and Top Dog (Reston).
State Department (around 21st St. and Virginia Ave., NW), where you’ll find Basil Thyme, and DC Ballers.
Union Station (North Capitol St. and Massachusetts Ave., NE), where you’ll find Crepes Parfait, Best Burritos, Dorothy Moon Burgers, Fire Rice, and Cap Mac.
West End (24th and M sts., NW), where you’ll find Amorini Panini, and Far East Taco Grill.
Clinton School of Public Service hosts a panel discussion about the Arkansas Repertory Theatre’s season opener “Pal Joey” with Producing Artistic Director Robert Hupp and members of the cast, noon, free. Author and University of Arkansas professor Hoyt Purvis will speak and sign copies of his new book, “Voices of the Razorbacks,” at CALS Main Library, 5:30 p.m. The END MASS Incarceration Movement Arkansas Chapter and the Social Justice Initiative at Philander Smith College will screen “The House I Live In,” followed by a panel discussion, Philander Smith, 6-9 p.m. Cindy Woolf plays an album release show at Stickyz, with Amy Garland, 9 p.m., $5.
Little Rock food eaters take note: Food Truck Fridays returns to downtown at the corner of Capitol and Main. This week, the lineup is Clyde-n-Kiddos, Kona Ice, Philly’s Steak and Cheese and kBird, 11 a.m.-1 p.m. The Weekend Theater begins its production of “100 Saints You Should Know,” about a priest who must reconcile his desires with his role in the church, a teenage boy confused about his sexuality and a young woman desperate for spiritual validation, 7:30 p.m. Fridays and Saturdays through Sept. 21, $12-$16. Mississippi bluesman Lightnin’ Malcolm brings his swirling, hypnotic guitar playing to White Water Tavern, 10 p.m., $7. Fayetteville party instigators Boom Kinetic bring the ruckus to Revolution, 9:30 p.m., $10. Fayetteville-based Southern rockers Backroad Anthem play at Stickyz, 9:30 p.m., $8.
“The Affordable Care Act Made Simple” is an information session about obtaining health insurance through the ACA, Faulkner County Library, 2 p.m., free. The Urban Raw Festival includes food, music, theater and a variety of arts-related workshops and presentations, Wildwood Park for the Performing Arts, 9 a.m.-10 p.m., $5 adv., $7 day of. Rodney Block and the Real Music Lovers bring their mix of hip-hop, RB and neo-soul to the cozy environs of the White Water Tavern, 9 p.m., $10. Faith-driven emo-rockers Red Jumpsuit Apparatus play at Juanita’s, 9 p.m., $10 adv., $12 day of. Turnpike Troubadours offer up an evening of Americana and Red Dirt rocking at Revolution, 9 p.m., $12 adv., $15 day of.
Food trucks are popping across the nation, and Macon is the latest city to jump on the bandwagon.
The Moonhanger Group will roll out its breakfast and lunch treats the first week in October.
The group also announced this week that it took over management of downtown Macon’s Cox Capitol Theatre last week.
Moonhanger Group currently oversees, the Rookery, Dovetail and the Armory Ballroom.
Roger Riddle, the group’s marketing manager, says their customer fan base was largely responsible for the food truck.
“Individuals on our social media site were really responsible for this addition,” said Riddle.
“They were telling us this is what they wanted and we wanted give Central Georgia a little taste of the Rookery, particularly those who were unable to come downtown,” Riddle said.
Riddle says the Cox Capitol Theatre will serve as the home base for the truck, but it will rotate throughout Central Georgia during breakfast and lunch hours.
The Rookery and Cox Capitol Theatre Facebook Pages will update the times and location of the truck.
The theater was previously run by the Hummingbird Group. Riddle said the Hummingbird wanted to move on to “bigger and better things.”
Under new management, Riddle says he hopes to bring more live entertainment acts to the Cox.
Restauraeur Paul Qui has opened Qui, which highlights his Japanese cooking training and his Filipino roots.
AUSTIN, Texas — Nestled between taquerias and rundown hipster bars is a stark white cube with a line of young professionals curling around it. The restaurant Qui doesn’t accept reservations so out-of-towners and Austinites brave 100-degree weather and wait times of up to two hours.
Onto the parched landscape of central Texas, restaurateur Paul Qui has introduced the vernacular of Asian street food to everyday menus. Now dishes like chicken karaage and pork belly ramen seem to be as common as barbacoa and burnt ends. But with the opening of Qui (pronounced “key”), the chef’s signature restaurant, he combines the skill of his Japanese training with the homeyness of his two grandmothers’ Filipino kitchens. The “Top Chef: Texas” winner has made modern Asian fare the new flavor of Austin.
Along with his work at Uchiko, for which he won a James Beard Award, Qui became known for his East Side King trucks (he has two now, along with one brick and mortar and another on the way), painted with the artwork of Queens-based Japanese punk artist Peelander Yellow, typically in garish hues of purple or pink. But inside his new restaurant everything is more subdued, including white-on-white artwork and Kreeger Pottery plates (former Cape Cod craft gallery owner Keith Kreeger now lives in Austin). Indie standards bellow from the sound system and patrons mill about the bar, which was fashioned from a dying pecan tree previously growing through the center of the building. The chef worked closely with local artists to create plates, aprons, and fixtures.
Qui studied design at the University of Houston and abandoned that just shy of graduating. “One of the reasons I left Houston was for culinary school,” says Qui, who had fallen in love with Japanese cuisine while serving at a sushi restaurant. “But the other part of it was that I was getting into way too much trouble.” In a “Top Chef” episode, there was a cutaway to Qui casually mentioning his years of dealing hard drugs.
It might be obvious to compare Paul Qui to Los Angeles’s Roy Choi, who had a similar background of hard living and went on to open Kogi BBQ truck in 2008, at the forefront of the food truck scene. Qui wasn’t far behind, with East Side King in 2009 in the back of Liberty Bar, just a block away from his new flagship restaurant. You might also look to Momofuku’s David Chang for comparison, the influential New York restaurateur who instigated America’s craving for late-night, Asian-inspired food laden with fish sauce and chilies.
Fews chefs can match Qui’s brisk ascendency into the culinary spotlight. After signing up for Le Cordon Bleu in Austin, Qui was invited to apprentice under owner and respected sushi master Tyson Cole at Uchi, even though the student had no kitchen experience. Within a year, Qui started to rise. By 2008, Cole was looking to open a second restaurant — eventually named Uchiko — just to keep Qui motivated with a menu of his own. Philip Speer, culinary director of Uchi Restaurants in Texas, worked alongside Qui. “Paul is sort of an anomaly,” says Speer. “It was amazing how natural he was.” Speer also describes Qui as “hyper” and “scatterbrained at times.”
It was through Cole that Qui appeared on “Top Chef: Texas.” The restaurateur turned down a spot on the show and instead encouraged Qui to compete in his place. He was so confident in his protege that even before filming ended, Cole was mentally preparing for Qui’s departure from the Uchi group. Qui spent less than a month at Uchiko after he won on “Top Chef,” and when he was between restaurants, he won a James Beard Award for best chef in the Southwest.
With the “Top Chef” prize money, Qui traveled with his fiancee, Deana Saukam, stopping in Central Mexico (he fell in love with spit-grilled al pastor pork) and in Vietnam, where he went fishing on anchovy boats and discovered the crystalline by-product of fish sauce, which he uses as a condiment at Qui.
Earlier in the summer, the Qui menu included chawanmushi, a Japanese steamed egg custard with Texas corn and poached Gulf shrimp; it’s a specialty he made on “Top Chef.” There was also a thinly sliced smoked pork loin with a fat cap that melted like good pastrami. And something called “salmon butter,” olive oil-poached King salmon with a consistency delicate enough to spread on wafers along with salmon roe and caviar. But the standout was dry-aged Wagyu beef tartare, prepared in a traditional Filipino method with dense layers of spice and egg yolk creaminess.
Thomas Bailey for The Boston Globe
The interior of Qui.
As Qui expands and keeps adding new items to the menu, he doesn’t have the nurturing support system that he had earlier in his career at Uchi. Cole says, “Paul was like a son to me; it’s like a child leaving the nest. He has to make his own mistakes, but I know he’ll do well. He’s the best chef I’ve ever worked with.”
Qui, 1600 East 6th St., Austin, Texas., 512-436-9626,www.quiaustin.com
East Side King Hole in the Wall (restaurant), 2538 Guadalupe, Austin, 512-302-1470, www.eskaustin.com
East Side King at the Liberty (truck), 1618½ East 6th St., Austin, 512-422-5884, www.eskaustin.com
East Side King at the Grackle (truck), 1700 East 6th St.,
Austin, 512-422-5884, www.eskaustin.com
When one would normally be rehearsing, Action Bronson could be found feeding fans at a food truck sponsored by Ray Ban’s Envision Series. Chatting with Vice Eats prior to his performance, Bronson spoke about the experience telling of his past, present, and future passion for food with hopes to one day even open a food truck of his own.
“The dishes that I made today, the Chicken From France with the aioli is something special. I learned that from a French chef that I worked with,” told Bronson of the dishes he prepared for that day. “The lamb burger is something that I came up with. I mean, I’m sure a lot of people do variations of it, but this is my version…I want my own food truck. I’m about to change the game.”
Once a worker in his father’s restaurant and also naming his premiere mixtape “Bon Appetite”, it’s only right for the rapper to divulge back into the world of grub!
TAMPA — For weeks, organizer Jeremy Gomez told people he expected 10,000 people to attend the World’s Largest Food Truck Rally at the Florida State Fairgrounds.
“In my head, I was thinking probably only 6,000 would show up,” Gomez said.
Instead, an estimated 20,000 people overwhelmed 99 trucks that came from across Florida and as far away as Texas and South Carolina to serve food and attempt a new Guinness World Record on Saturday for the most trucks gathered at one event.
Despite long lines for food and parking and beer and everything else, organizers already are planning a 200-truck rally next year.
Fairgrounds officials said today the parking lot refilled three times during the nine-hour event. That usually only happens on busy weekends during state fair season.
The unexpected crush of fans caused a food shortage, with several vendors running out of menu items as early as 1:30 p.m. for an event scheduled to last until 8 p.m.
Without knowing how many customers they would have, Gomez told truck operators during the weeks leading up to the rally to limit their menus or bring less food than normal so as not to waste food and lose money.
That forced vendors Danny and Kim Flores of Holy Crepe! and several other truck operators to run to nearby groceries to restock their refrigerators. Some did so as many as three times.
Gomez said he ran through two 100-pound propane tanks and an 80-pound supply of the kangaroo meat he grilled and served on a stick. One vendor who served tropical drinks in pineapples with the tops lopped off reported customers were scalping them to others who wanted to avoid the long line.
Others persevered through more challenging problems. The Mayan Grill Food Truck broke down on Interstate 4 on the way to the rally. The vehicle was towed to the fairgrounds, where it served Central American pupusas to hundreds of customers. The owners made enough money to be towed home to Orlando.
Margaret Aiken Loflin, operator of Maggie on the Move, posted on Facebook that trucks weren’t expecting those numbers.
“We won’t be caught off guard again!” Loflin wrote.
Cars trying to reach the fairgrounds entrance on U.S. 301 were backed up for miles, Some were at a standstill while exiting I-4.
“During the fair, if you can peek toward the amphitheater from the midway and see cars backed up on I-4, you know it is a good day,” fairgrounds marketing manager Scott Merselis said. It was that way Saturday.
Fairgrounds staff struggled to keep ahead of overflowing trash cans and thirsty beer drinkers, who depleted the supply of craft beer left over from the Funshine Festival in April. The use of one main entrance also strained the parking facilities.
“We did the best with the staff we had, but obviously we need to do more and step up our game,” Merselis said.
The success of Saturday’s rally prompted Gomez to announce Monday that there will be an attempt to draw 200 trucks to the fairgrounds on March 22.
Having the rally in the spring would make for more tolerable weather compared to Saturday’s event, when temperatures reached into the low 90s. Using more than one fairground entrance already has been decided. There also will be more staff to maintain garbage and rest rooms.
Inviting more trucks in theory also would shorten lines for customers. Unless more people come. Gomez said he already has 100 trucks pledged to the March rally. Inquiries have come from as far as Ontario, Canada.
“People are so excited and Tampa is such a foodie town,” Merselis said. “It was something overdue that we need to do here, We did it once and we’ll keep doing it.”
Mrs. Yoder’s Logo
Mrs. Yoder’s Donuts
The roving Boka Truck brings takos…to your mouf! All over town. Often found downtown at lunch time at 9th and Cary Streets.
Thai Cabin’s coconut curry chicken lettuce bowl and a spring roll.
south of the james
Bagel with the works at Crossroads.
Posted: Monday, September 2, 2013 2:26 am
Updated: 11:39 pm, Mon Sep 2, 2013.
Food Truck Fight Quarter Finals
It’s down to eight food trucks in the Food Truck Fight. Vote now for your favorite!
Here are the match-ups in the First Quadrant:
Boka Truck vs. Pizza Tonight
Olio vs. Gelati Celesti
In the last match-up, Gelati Celesti narrowly beat out King of Pops by one vote. They were neck and neck, but now King of Pops has been knocked out of the bracket.
Boka Truck and Pizza Tonight got the most votes in the last bracket and are now going head to head in the quarter finals.
In the Second Bracket:
Goatocado vs. Thai Cabin
Mrs. Yoder’s Donuts vs. Crossroads Coffee Truck
The healthy and tasty quinoa bowls from the Goatocado guys are going up against the downtown stand-by Thai Cabin.
And the wait-worthy Mrs. Yoder’s Donuts continue to be popular and will face off against the Crossroads Coffee Trucks.
Each bracket will go down to two votes in the semi-finals. The winner from each bracket will face off in the finals.
Voting will be open through this week. Vote now!
If you’re viewing on the mobile site, go here to vote: http://richmond.upickem.net/upickem/registration/login.asp?contestid=95669
Check out all the trucks on the Food Truck Fight.
Monday, September 2, 2013 2:26 am.
Updated: 11:39 pm.
Taco trucks — which also serve burritos and tortas — have been a common sight in the Tri-Cities for decades.
But Mexican cuisine isn’t the only food available from these restaurants on wheels. Trucks offering everything from po’boy sandwiches to catfish and hushpuppies to Asian fusion have joined them on the streets.
It’s a trend that Victoria Silvernail, executive director of the Pasco Specialty Kitchen, sees spilling over the Cascades from Seattle and Portland. And one she believes will continue to grow.
“Tri-City residents visiting those cities see what a variety of foods the trucks there offer and how successful they are, and now that we have a few offering something other than tacos, we want more,” Silvernail said.
In her position at the Specialty Kitchen, a commercial kitchen available for rent, Silvernail has come to know several owners of the trucks because Benton Franklin Health District regulations require they do some of their food prep work in a commercial kitchen.
Silvernail said she’d like to see an area in all three cities where several food vendors could gather and park on a rotating basis.
“Perhaps spending one day in Richland, another in Pasco, another in Kennewick. That’s what they do in Portland and Seattle,” she said.
Many of the food truck owners use social media to let their customers know where they’re parking and what they’re cooking.
“We couldn’t do it any other way. Buying ads is expensive and this way we’re in instant communication with our customers. If we have to close early for any reason, if my husband, Felix, has a new menu item, we can get the word out fast,” said Jenny Sanchez of El Fat Cat Grill in Kennewick.
Kai Phengsavanh, owner of Kindra’s Wok ‘n Roll, said Facebook is invaluable for bringing in new customers.
“People unfamiliar with our menu can see photos of our actual food and — even if they’ve never tried it — can see how good it looks. Several people have told me that seeing the photos on Facebook made them seek me out,” Phengsavanh said.
On Aug. 27, when Phengsavanh sold out early in the day — to prevent disappointed customers — she used Facebook to send out a message she’d see them the next day.
Tri-City food trucks offering cuisines other than strictly Mexican include:
Kindra’s Wok ‘n Roll
Kai Phengsavanh of Pasco began serving Asian fusion foods from Kindra’s Wok ‘n Roll at John Dam Plaza in Richland earlier this summer. You can’t miss her, just look for the bright orange truck.
It’s named after her daughter, Kindra, who was 5 years old when she died of pneumonia in April 2012.
“Since I was 14 I’ve always wanted to open a food business. It’s my dream,” Phengsavanh said.
Phengsavanh has lived in the Tri-Cities since she was 5 years old and learned to cook from her mom.
“All my aunts and uncles in North Carolina own restaurants,” Phengsavanh said.
Phengsavanh — whose family is originally from Laos — naturally went with Asian cuisine.
“I decided there’s lots of Mexican taco trucks in the Tri-Cities. What we lacked was a mobile Asian truck,” she said.
Don’t call Kindra’s Wok ‘n Roll “that Thai truck,” though.
“It’s Asian fusion. It’s not Thai, not Chinese, we’re Laotian,” she said.
All her food is cooked fresh to order.
“We’re not like a buffet where you make a lot of food and keep it in a steam pan. It takes a little longer, but the quality is worth it,” Phengsavanh said.
Some of her best selling items are her veggie fresh spring rolls, chicken phad thai and teriyaki chicken comb with potsticker, jasmine rice and veggie.
She plans to be at John Dam Plaza through September but can also be found at various concerts and events throughout the Tri-Cities. She also does catering.
Kindra’s Wok ‘n Roll offers delivery service for a $10 minimum order — but only in north Richland.
Hours are generally 11 a.m. to 7 p.m., Monday-Friday at John Dam Plaza but are subject to change. Find her weekly schedule at Facebook.com/KindrasWoknRoll.
On Oct. 1 Phengsavanh’s truck will move to a parking lot at the Port of Benton in north Richland.
Ann’s Best Creole and Soul Food
Angela, aka Angie or Ann, Brown, a native of Baton Rouge, La., opened Ann’s Best Creole and Soul Food in May in a parking lot off Court Street in Pasco.
She serves up crawfish touffe over rice, dirty rice with chicken wings, po’boy sandwiches and jambalaya.
She too had always wanted a restaurant — though not necessarily one on wheels. As a child she learned to cook from her grandmother who did catering.
“When I came home from school she’d be in the kitchen, cooking, and I’d help,” Brown said.
“I love cooking, feeding people. To me it’s not work, it’s my passion,” she said.
Hers is the face you see at the order/pick up counter Wednesdays and Thursdays. Other days family members help out with the cooking and serving while she works her full-time job as an operating room assistant/secretary/scheduler at Kadlec Regional Medical Center in Richland.
Brown’s food truck is usually parked at 3315 W. Court St., Pasco, Wednesday-Saturday. Her hours vary but she generally opens at 11 a.m. each day and closes at 8 p.m. on Wednesday and Thursday, at 4 p.m. on Friday and 5 p.m. on Saturday.
Some days — instead of parking in Pasco — Brown drives her truck to special events.
The best way to find out where she is, and when, is to go to Facebook.com/AnnsBestcsf.
“I like to stay mobile,” she said.
El Fat Cat Grill
Unlike many of the food truck vendors in the Tri-Cities, Felix and Jenny Sanchez of Pasco originally had a stationary restaurant.
When they lost their lease and closed the restaurant, the couple decided to go mobile with their menu, which includes options like curry marinated chicken topped with mango and jicama on a bun, cheeseburgers, burritos and tacos.
“A lot of people asked if we really wanted to go this route. But we were determined to succeed,” said Jenny Sanchez.
They first contracted for space at John Dam Plaza in Richland and were there for five months before Larry Hutchison offered them a permanent spot in the parking lot of his Edison Street Car Wash in Kennewick.
“Larry heard we were looking for a place to move and told Felix, ‘Your food is amazing, you need a new situation, come here.’ We’ve been here a year this month,” said Jenny Sanchez.
“We still have the wheels, we just don’t go anywhere,” said Felix Sanchez.
After having a restaurant, the couple say there are pros and cons to cooking in a food truck.
“Storage is always an issue and a restaurant has more of a dining area for customers,” said Felix Sanchez, gesturing at the two brightly painted picnic tables next to the truck.
But they have no regrets.
Situated as they are across from Kamiakin High School, El Fat Cat Grill attracts a lot of students for lunch.
“But I’ll look out and see them sitting next to men in business suits and ties, 80-year-old grandmoms in their dresses, families … we get such a diversity of people, it’s great,” said Jenny Sanchez.
Felix Sanchez said some people think the food trucks have different health standards than a restaurant, but it’s not true.
“We have to comply too. And where else can you look in the window and watch the chef make your food?” he asked.
El Fat Cat Grill is open yearround, 11 a.m. to 7 p.m., Monday-Friday. It doesn’t do catering but customers can always place a special order for pick up.
Friend them on Facebook.com/ElFatCat Grill.
Phone: 546-1413. Address: 539 Edison St., Kennewick.
Uncle Brother’s Fish Fry
Vanis and Barbara Daniels of Pasco decided to invest in a food truck more than 15 years ago. Their first outing was at the Fiery Food Festival in Pasco in 1997.
“It went over so well we decided it was something we could do once we retired from our jobs at Hanford,” Vanis Daniels said.
They specialize in deep-fried catfish, red snapper and hushpuppies.
Vanis Daniels said he’s dabbled in cooking all his life. Years ago he was an Army cook, then ran a restaurant in Spokane for a while and later worked in a Seattle restaurant.
In 2004 they bought their present food truck and began going to special events and to the Pasco Farmers Market on Saturdays.
“It keeps us busy though we don’t make a lot of money. The part I like is talking to people. Barbara, she enjoys frying the fish and is really good at it,” said Vanis Daniels.
Barbara Daniels said their decision to run a food truck was a “a liberating opportunity.”
“Every American at some point in time wants their own business. We’ve had the opportunity to experience that and learned a lot about what it takes to grow your business. It’s not done overnight,” said Barbara Daniels
The Daniels too, wish there was a place in the Tri-Cities where all the food trucks could gather.
“It’s what they do in Portland and is more accepted there. I don’t feel it’s really accepted here,” said Barbara Daniels.
– Loretto J. Hulse: 582-1513; firstname.lastname@example.org
Last night’s Food Network episode of “The Great Food Truck Race” starring Tyler Florence was titled “Pocatello Is All About Potatoes, You Dig?”
With six teams left to battle it out, they are vying for their ultimate food truck plus $50,000 in seed money. The teams now consist of:
- Bowled and Beautiful are California girls and single mothers, Heather, Liza and Jess. They are three friends who met in culinary school and want to prove that 40 is the new 20 as they serve up food in bowls.
- The Frankfoota Truck houses Dana, Victoria and Mirlinda from Brooklyn, N.Y. wants to show America how to enjoy their favorite food, the All-American hotdog.
- Aloha Plate represented by brothers Lanai and Adam and their close buddy Shawn are three guys from a remote island in Hawaii who grew up poor. When Adam saw a man drowning in the ocean, he swam out and saved him. For his gratitude, the man sent Adam to culinary school. He then went on to work in some of the most famous restaurants in Hawaii.
- Philly’s Finest Sambonis are Erik, Joe and Chris, childhood friends who profess the love of cheese, meat and greatness. Erik was earning a good living as an electrician, but a devastating car accident ended his career and left him with herniated disks and nerve damage in his entire body. Now these guys want to make Philadelphia proud with their Sambonis, which are sandwiches too good to call just sandwiches.
- The Slide Show are trained chefs, Das, Erin and Moe. After appearing on Food Network Star, Daz opened his own restaurant in West Hollywood, Calif. Unfortunately, his business partners took him for a ride, so now he is ready to redeem himself with the help from his friends.
- Tikka Tikka Taco from St. Louis, Mo. are brothers Mike and Shawn and their Uncle Sam want to bring Indian food to the masses.
The team eliminated last week, was Boardwalk Breakfast Empire, the Jersey shore survivors of Hurricane Sandy, but they received a huge send-off and all the weekend profits as a donation to Sea Bright Rising to help restore the town that was nearly wiped off the map.
On the way to Pocatello, the teams discuss their strategy. They know they cannot charge $25 for a dish and mull over their options. They arrive at Wada Potato Farm where Tyler gave them each $300 seed money. However, before they leave to restock their trucks; they must remember where they were. Aloha Plate knew that there is a large Hawaiian/Polynesian community there and hope to have an advantage. They find a farmers’ market and most head for there, the Frankfoota truck finds a BMX event and head there.
As they scramble to find the best items, Philly’s Finest scrambles to find the best bread for their cheese steaks, Tyler calls the teams to tell them that they cannot use anything high in starch for their food. No bread, no potatoes, no corn, no pasta, no rice! Now they will show exactly what they are made of. They had five minutes to round up all the stuff and deliver it to a local food bank. Back at the trucks, they improvised their menus and the lines of people were amazing. As lunch time came to an end, the trucks found other places to park; car dealerships, parking lots and interesting locales. The Frankfoota truck hooked up with the Aloha truck, but a call from Tyler to just the two of them was cause for alarm. Both trucks were outside the Pocatello city limits and not allowed to sell there. They must pack up and leave and were fined $50 for each hour they spent there. Aloha Plate was charged $150 and Frankfoota received a $50 fine. Now to make back their penalties, is top priority.
Frankfoota stayed at the lot where they restocked their truck because they had no choice, and little time left to recoup their losses. The Bowled and Beautiful truck felt that they beat out the other trucks.
Tyler placed a truck stop cooking challenge good news/bad news call to the trucks. Good news; they were all now a potato truck. Bad news; they must procure the potatoes themselves. So they headed back to Wada Potato Farm to pick all the potatoes they think they will need to make $750. The Aloha Plate guys knew how to dig for potatoes; the rest had little to go on, but just dig and pray. With a large reward awaiting the first three teams to make the $750 and rush to a destination to claim their prize, much was at stake.
As the teams jockeyed for the best places, the Philly truck hit a sign that will most likely cost them their entire till to replace. Luckily, the Tikka truck let them hook up behind them. As time was drawing near, they spotted the Bowled and Beautiful truck leaving first to the destination to claim the first prize and the $500 grand prize. Aloha Plate was second with the $250 prize, and Philly came in third with the $50 prize.
As the trucks gathered to meet with Tyler for the elimination, he announced that all trucks as a whole earned over $14,000. Tyler mentioned the $150 fine to Aloha Plate and $50 to Frankfoota, then told the Philly truck that the owner of the sign will go through his insurance, and they are only responsible for the $500 deductible.
First place went to Bowled and Beautiful with $3,643. Second place and safe was Aloha Plate with $2,744. Third place went to Tikka Tikka Taco with $2,339, even though Philly had a higher sales total than them. Fourth place was Slide Show with $2,004. Fifth place and safe for this week, was Philly’s Finest who netted $1,912. The team eliminated was Frankfoota, who only made $1,668 and Tyler gave them kudos for their determination. When they get home, they will do everything in their power to get another truck and bring it to the New York area. Best of luck, ladies!
Tyler then announced to the rest of the field that their next drive is over 700 miles away; next stop Rapid City, S.D. in the shadow of awesome Mt. Rushmore.
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