0 comments on “The Great Food Truck Race Returns”

The Great Food Truck Race Returns

Food Network’s reality show “The Great Food Truck Race” is returning for its third season on Sunday, August 19. Past seasons of the show have featured food trucks that are established and experienced in the business already, but this season is taking a very different approach. Every competitor this year has never worked or cooked on a food truck. This lack of experience and knowledge on how the food truck business is run will surely test each team’s patience and motivation. 

Because all of the contestants are just starting out in the business, there is much more at stake. Each one is trying to edge out the competition to win the grand prize of $50,000 and a food truck of their own. This will give the winning team the opportunity to establish and operate their very own food truck. 

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The eight teams competing this season are from all over the country and are cooking up distinct types and styles of food. The Barbie Babes serve burgers, Pop-a-Waffle serve both savory and sweet waffles, Momma’s Grizzly Grub serves unique pasta dishes, Coast of Atlanta serves elaborate seafood dishes, Nonna’s Kitchenette serves traditional Italian dishes inspired by their grandmother, Under the Crust serves sweet and savory pies paired with dipping sauces, Pizza Mike’s serves Italian favorites, and Seoul Sausage serves sausages dressed with Korean flavors and spices. 

Season 3 of The Great Food Truck Race is sure to be a food-filled frenzy. Be sure to watch it on Sundays at 10pm EST starting August 19. Maybe you’ll be lucky enough to have the winning team serving on the streets of your neighborhood!

0 comments on “The Great Food Truck Race Finale”

The Great Food Truck Race Finale

In the final lap of the Great Food Truck Race, the last two trucks remaining, California’s Lime Truck and Ohio’s Hodge Podge Truck head to Miami for the ultimate showdown and a chance at $100,000. The episode kicked off with Tyler Florence giving each team $500 to buy ingredients, with the ultimate goal of making $15,000. The first team to reach this mark would then race to South Point Park to claim a briefcase with their cash, and win the Great Food Truck Race.

Hodge Podge immediately began to use their Miami connections to find a food truck meet up spot, while Lime Truck was expecting a Truck Stop challenge first to give them time to prepare their plan of attack in Miami, but was instead thrown for a loop when the elimination challenge immediately kicked off. Just as the trucks begin to get settled, Tyler calls them for a Speed Bump. The trucks are towed and the teams can only get them back with $200, which they must earn somehow without the truck. The teams kept their ingredients however, and Hodge Podge was able to sell some high end plates while Lime Truck attempted to offer lessons in cooking mussels, taking much longer to earn their truck back.

The next morning the Truck Stop challenge was presented, with both teams having to catch a fish in thirty minutes and then cook a dish with it in thirty minutes. Though challenging, both teams managed to catch their fish, and though Hodge Podge’s was cooked perfectly, Chef Chris used too many ingredients, while Lime Truck’s was just right. Lime Truck won $1500, helping them out of the hole they found themselves in after the first day of competition. At the end of the day the teams were notified of a second Speed Bump, both teams would have to reopen as a dessert truck for two hours in the morning. Both teams were extremely close to the $15000 mark by now, and Lime truck headed downtown to sell their desserts, while Hodge Podge stayed in the parking lot of the wholesale store they bought their ingredients from. Both teams sold well in these spots, though editing made it to difficult to tell how close the trucks actually were to each other in sales. In the end both trucks raced to see Tyler for their briefcase, but Lime truck arrived first winning the $100,000 prize. Though Hodge Podge only lost by a few minutes, they admitted to feeling like winners anyway.

Congratulations to Lime Truck for dominating this season of the Great Food Truck Race, and to all the other trucks as well for providing excitement and competition throughout the season.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

0 comments on “The Great Food Truck Race Week 6: Nothing’s too ‘Peachy’ in Atlanta”

The Great Food Truck Race Week 6: Nothing’s too ‘Peachy’ in Atlanta

After last week’s controversial elimination of Korilla BBQ, the three remaining trucks (Roxy’s Grilled Cheese, Hodge Podge and Lime Truck) headed to Atlanta, Georgia, where the pressure was greater than ever before. Host Tyler Florence immediately amped up the tension, introducing each remaining truck and then referring to Hodge Podge as “just plain lucky to be there” after making the least sales last week.

At the Truck Stop challenge the teams were tasked with creating a signature dish with peanuts and peaches, traditional favorite from Georgia. The dishes were judged by Atlanta restaurateur Kevin Rathbun and Roxy’s was chosen as the winner of the challenge, presented with a ‘golden peach’ worth $1,000 at the end of the challenge. As the elimination challenge kicked off, Hodge Podge immediately secured a great spot at Atlantic Station, experiencing their best day yet. Roxy’s first location was too quiet, so they relocated to midtown. Lime set up outside an office building facing two crowded intersections, but decided to find a new location are slow sales. They finally got in touch with Atlantic Station and were offered Hodge Podge’s spot for the next day. They eventually returned to their previous location, and Roxy’s experienced a surge in sales later in the day.

The next day’s Speed Bump called for the head chefs to be sent off the trucks for a full day of pampering and relaxation. Lime Truck considered this a huge advantage, being the only team with two chefs, and Roxy’s Grilled Cheese felt confident. The two ladies of Hodge Podge however were shaken up by the change but decided to keep their menu simple with fried chicken, pulled pork and fish tacos. Roxy’s had solid sales all day, and Hodge Podge decided to do what Lime Truck does best, and poached some customer’s off them, though their sales weren’t great anyway. Finally the head chefs returned to their trucks to finish out their day.

At the end of the day Hodge Podge won their first ever challenge, pulling in nearly $9,000. Even with Roxy’s $1,000 head start they still could not beat Lime Truck’s sales, and were sent back to Boston. Next week the two final trucks face off in the finale, and from what we’ve seen in the preview, it looks to be epic.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

1 comment on “The Great Food Truck Race Week 5: It All Goes South in Memphis”

The Great Food Truck Race Week 5: It All Goes South in Memphis

This week on The Great Food Truck Race the four remaining teams headed to Memphis, where a series of twists and turns led to a shocking elimination. After Seabird’s exit last week, Lime Truck was somewhat shaken by nearly being sent home, but came back with a renewed energy and killer menu. Once the teams arrived they were given ingredients to create their own barbecue sauce, as well as butcher a 100 pound hog, smoke it and serve it with their newly-made barbecue sauce. Memphis BBQ veteran Jim Neely judged teams’ work and proclaimed Roxy’s the winner of the challenge. For winning, Roxy got $500 additional seed money and a head start in the elimination challenge while the other three teams had to clean up the rest of the hog to donate to a local food bank.

Each team was given $500 to start, more than in previous weeks, and Roxy’s immediately parked downtown to set up their truck. Hodge Podge parked by a restaurant they had a connection with, Lime parked outside Bluefin Restaurant where they purchased seafood for their menu, and Korilla headed to Beale Street, where for the first time in the competition they found they weren’t in a great location, with only a small line. Hodge Podge managed to open first; even beating Roxy’s which had a significant head start.

In the Speed Bump, Tyler Florence told the teams they would have to switch to an entirely vegetarian menu. Roxy’s and Lime transitioned immediately, even though Lime Truck spent a good amount of their seed money on seafood. Hodge Podge closed to visit a grocery store and rethink their menu, while Korilla got tofu delivered to them for tofu tacos. The next day a local blogger called the Chubby Vegetarian was sent to try food from each truck and lend them some publicity, and the truck he declared the winner would be safe from elimination. As the day winded down, Roxy’s had the longest consistent line so the other three trucks went to a park where a concert was being held for more business, but the crowd was not as large as expected. Hodge Podge lost electricity, and all three trucks felt they had under-performed this week.

As the elimination finally approached, Tyler Florence warned the trucks that today would not be a good day for them. First he announced that the Chubby Vegetarian announced the Lime Truck as the winner, saving them from elimination. The blogger remarked that the Lime Truck’s food was some of the best food he’d ever had. Tyler ten announced that one of the teams tried to cheat; New York’s own Korilla BBQ put some of their own money in the cash box to increase profits, violating the rules. Even though Hodge Podge had the lowest sales for the week, Korilla was eliminated for cheating.

Next week the three remaining teams head to Atlanta, Georgia. For full coverage of The Great Food Truck Race click here.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

1 comment on “The Great Food Truck Race Week 4: The Truck’s Get Schooled in Kansas College Town”

The Great Food Truck Race Week 4: The Truck’s Get Schooled in Kansas College Town

This week the five remaining teams drove out to the college town of Manhattan, Kansas, where they faced a series of challenges ultimately resulting in one team being eliminated. After dominating performances last week and weeks before that, Lime Truck was bested in the first Truck Stop challenge by Seabirds Truck. The teams were all granted a $5 debit card to come up with an original recipe and impress a Kansas City food critic. The Seabirds created a raw food cupcake with barbecue sauce, and they were awarded exclusive access to a huge restaurant/bar area, while the rest of the trucks duked it out for space on campus.

The teams were each given $400 to plan their menus for the elimination phase of the challenge. Seabirds had a huge crowd waiting for them after shopping, Roxy’s pulled away from the rest and the other three teams set up at City Park, where college students had already anticipated their arrival. Tyler Florence introduced the speed bump early this time, immediately requiring the teams to price everything on their menu under $1. Some trucks with planned expensive menus had more trouble with this than others, but many made do. Korilla introduced $1 tacos, and Roxy’s made grilled cheese sliders. The Lime Truck based its menu off $8-$10 dollar items, and the Seabirds made $1 half sandwiches but worried that they were charging too little for their premium products, and began falling behind on their orders again. Several teams headed back to reconfigure their menus, while others targeted bar crowds and prepared for the next day.

The next day the teams faced similar large crowds, but the difficulty was in filling orders quickly and dealing with low the menu prices. Hodge Podge Truck began pulling customers off Korilla’s long lines to take orders. I thought a fight was about to break out when the Korilla guys confronted them about having no food truck etiquette in front of many customers, but Hodge Podge just kept taking the customers they could get.

In the end, Korilla BBQ came out on top again, with $5,245, and Roxy’s in a close second with $5,132. The Lime Truck and Seabirds were in the bottom 2, and in the end Seabirds got eliminated selling less than Hodge Podge and Lime truck. Next week the teams head to Memphis, Tennessee to create all vegetarian menus, as the Seabirds lament that they won’t be there for what could have been a triumphant week for them.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

1 comment on “The Great Food Truck Race Week 3: Trucks Get Swept Away by the Windy City”

The Great Food Truck Race Week 3: Trucks Get Swept Away by the Windy City

Last night on The Great Food Truck Race the six remaining teams raced their way to Denver, Colorado, where they were granted even less money and more crippling speed bumps. Once again the teams had to utilize their own knowledge of the area and their local contacts to stay ahead of the competition, while making risky alliances with others.

The first truck stop challenge required the food trucks to create an original recipe based on wild mushrooms that they gathered themselves, and an assortment of vegetables provided by host Tyler Florence. Their dish would then be judged by local Denver chef, Frank Bonnano, and the winner would get some helpful publicity on Good Morning America, as well as $200 for the elimination phase of the show. After each team prepared their dishes, Bonnano gave them all praise but awarded Lime Truck the victory, leaving the vegan Seabirds Truck devastated that they lost a veggie-based challenge. All the trucks were soon devastated however; as they learned that they would receive no seed money and would have to find their own ingredients (except Lime truck).

Once again the food trucks proved their resourcefulness by gathering ingredients on their own. The Lime Truck and Hodge Podge formed an early alliance, though why Hodge Podge would ever trust these guys after what they did last week is beyond me. The trucks all loaned or struck deals with local establishments, to get ingredients. Café con Leche, Hodge Podge and Lime Truck all charged very high prices for sandwiches, and Seabirds suffered from slow service. Korilla BBQ eased along just fine in a great location, and Roxy’s Grilled Cheese noticed a significant recovery from last week’s near elimination.

The next day the trucks resumed their sales, but faced one of the show’s ‘speed bumps’ in which each truck would have to operate with only one person doing ll the work. The trucks all handled this differently, Korilla played rock, paper, scissors to decide who would operate the truck, Roxy’s called it “a nightmare”, Hodge Podge was confident, Lime took group orders over single orders, and Seabirds got even slower. As sales slowed and trucks relocated, Korilla and Roxy’s crashed Café con Leche’s location, and Seabirds lamented that this might be their last week.

When all was said and done however, Seabirds scraped a fifth place finish, while Lime and Korilla dominated the competition, each making near $7,000. Café con Leche was sent home, losing only by $87 and noting that the high bill they owed to the restaurant that lent them food probably cost them the game. Next week the five remaining trucks head to Manhattan, Illinois, a college town where no doubt they will create some delicious munchie food for their ravenous customers.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

1 comment on “Week 2 of The Great Food Truck Race: Fear and Loathing in Salt Lake City”

Week 2 of The Great Food Truck Race: Fear and Loathing in Salt Lake City

This week on The Great Food Truck Race the seven remaining teams head to Salt Lake City, after a tough first episode in Las Vegas where Sky’s Gourmet Taco’s was eliminated. This week the teams were handed only $100 each for ingredients, which makes preparation considerably more difficult. First off the teams were told to compete in a sausage making challenge, where they toured a local sausage establishment to come up with their own original recipes. Korilla BBQ showed their ingenuity and flexed their Columbia University degrees by bowing out of the mini competition to save their sausage for the sales part later. Host Tyler Florence noted that it was a good move, but also could have got them disqualified.

The vegan Seabirds Truck also had trouble with this competition, as sausage isn’t exactly allowed in vegan cooking. Seabirds’ Stephanie Morgan said however, “Everybody’s already assuming we’re going to lose this competition, since they think there’s no way you can make vegan sausage, but there is,” Stephanie says. “We’re going to take the garbanzo beans and mash them all up, and add lots of bold spices to mimic that sausage flavor.” Unfortunately their bean-sausage that looked nothing like sausage wasn’t enough to win this competition. The Hodge Podge Truck, the only truck which had previous experience making sausage, swept this competition and was granted an extra $100 for ingredients and avoided the later ‘speed bump’.

The Seabirds Truck thought to continue their alliance with cocky Lime Truck, and invited them to a pet adoption drive they found out about. The Lime Truck then contacted the owners of the drive and signed a contract to be the sole food truck there, putting an end to this alliance. The Seabirds Truck got lucky though, finding a café known to be frequented by young people and vegans, and attracted a sizeable crowd there. Café con Leche thought well ahead this time, partnering with a local Mexican restaurant to do catering a party. Meanwhile Roxy’s Gourmet Grilled Cheese had the same problem as last week, wondering whether they had enough food to match their customers’ demand.

This week’s Speed Bump made each team move one mile from their current location, forcing many trucks to abandon healthy lines and head to deserted areas. Some trucks managed to retain their customers, but many lost them entirely. Korilla BBQ dominated sales this week, showing that their early strategy paid off best. Roxy’s and Devilicious were only $159 apart in sales, but Devilicious was sent home. Devilicious may have sealed their own fate by offering $1 off each of their meals, focusing more on volume than cash. Next week the teams head to Denver, Colorado, where growing disputes will no doubt continue. The Lime Truck and Roxy’s continue to battle over parking spaces, and Lime Truck’s bold attitude against Roxy’s tough demeanor should make for some great television.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com

1 comment on “The Great Food Truck Race: Week 1”

The Great Food Truck Race: Week 1

This week The Great Food Truck Race kicked off on the Food Network, as eight gourmet food trucks from across the nation faced off selling their delicious goods in Las Vegas. The eight trucks mostly hail from the West coast; Café con Leche and Sky’s Gourmet Tacos from Los Angeles, San Diego’s Devilicious, Seabirds Food Truck from Costa Mesa, Lime Truck from Irvine, Hodge Podge from Cleveland, Boston’s Roxy Grilled Cheese, and New York’s own Korilla BBQ. Each truck is great in their own right, and watching them go head to head makes me wish none of them had to eliminated. However, every week one team must leave the competition, and this week they all headed to Las Vegas to duke it out in the city of sin. Given a mere $500 to buy all their groceries, the teams were introduced and immediately took to the road.

Before the competition even began one team blew a tire on the road to Vegas. Host Tyler Florence informed the truck that repairs would have to come out of their own $500 budget, giving them a considerable setback early in the competition. The remaining trucks immediately got to work on the road, calling acquaintances in Vegas and planning to setup around festivals and hotspots. However more setbacks awaited the teams once they arrived, as one team immediately learned that the famed Vegas strip was no place for a food truck. Others were forced to relocate due to lack of traffic, and later turf wars developed between several trucks as well. Every episode a “speed bump” is introduced, in which the teams are given a randomly selected handicap. This week they were forced to shut off their propane, effectively halting their cooking. For the vegan Seabirds Truck this turned into more of an advantage than anything, but for trucks that rely on their grills to cook meat, it was much worse. In the end each truck produced some great looking food, and enjoyed moments of greatness and failure. For the trucks that knew the terrain better I would like to see how they fare next week, as they continue moving east. As New York’s only representative, my money is on Korilla BBQ, three Columbia graduates with a killer marinade. Stay tuned for more updates as the race continues on Food Network.

DailyFoodtoEat is the official blog of FoodtoEat, a sustainable online food ordering and concierge catering service featuring your favorite restaurants, food trucks and caterers. Check out the deliciousness here: www.foodtoeat.com