148 likes. Once the teams sell 300 sausages, they race to Mike Ditka's restaurant, where he himself awards the prize and punishment. Jump to. There is no denying that food trucks continue to rise on popularity. Super Sope at Bonanza Gift Shop & Bachelor Kitchen at the Las Vegas sign). Despite having the most expensive menu, Spencer on the Go has been calling up local French restaurants in every city to get wholesale prices. After leaving the park, host Tyler Florence gives the families their first challenge: create the ultimate theme park bite, with the winning team earning $200. Customers are moving their products and drivers are finding work easily. After one team pulls off a surprising win, disaster strikes with a food truck crash. The Slide Show – The third Los Angeles team of the season features trained chefs Das, Ahren and Mo. Frankfoota, Tikka Taco, and Philly's Finest ran out of food before the second day. A partnership came about when Hodge Podge offered their location connections in exchange for Lime Truck promoting them on their TV spot. Beach Cruiser – This truck comes from Venice, California. The winner received a spot at a nearby auto show and access to thousands of potential customers. Five aspiring food truck teams kick off the season in snowy Wolfeboro, New Hampshire. Lei-Away Leidies – Having moved from Laie, Hawaii to Utah, sisters Carey and Summer never forgot their Hawaiian roots and want to bring poke bowls and teriyaki burgers to the masses via food truck. ^Note 1 : Aloha Plate had $150 removed from their till for being outside of Pocatello city limits for three hours. Kicking off the food truck inspection season and "Take a Break for Safety," home fire prevention program, are officials from the Effingham Fire Department. The officers are there to judge a contest based on Tampa's gift to the culinary world: the Cuban sandwich. They developed a love for cooking and they want to bring Australian barbecue all across the states. Truck Stop: The teams had to create a dish using New Mexican chiles and they were given $50 for additional ingredients. Chops' Shop – Chef Bryan "Chop", a professional caterer, joins the race from Pearland, Texas and he's brought his mother Sandra, and his aunt Sonia to help serve up tasty Tex-Mex dishes like elote creamed corn and pulled pork nachos. Their background is Italian food and their specialty is pizza. Seasons In Bloom. Truck Stop: The teams got 6 pounds of local geoduck and had to sell $200 worth (bumped up from an initial $100 goal). In the final sprint of the competition, the trucks race through the five boroughs and scramble to make $500 at each location before moving on. Then, Tyler sends them to Venice, Calif., where the owners of L.A.'s top food truck will taste each team's signature dish. With approximately 45 minutes left of selling in day 2, the chefs were allowed to return. For the rest of the teams, in order from second to eighth, NOLA Creations picked fried pickles, Brunch Babes chose collard greens, Madea Made picked coleslaw, The People's Fry chose mashed potatoes, Frank-N-Slides picked hush puppies, Rolling Indulgence chose baked beans, and Sol Food Collective were left with green beans. Challenge #1: Before they went shopping, the teams got a phone call. On day two, the teams take part in a bidding war for a prime selling spot on the grounds of Six Flags. Challenge #2: This challenge has the two teams swap their truck's signature dishes. The team who sold the most desserts got $200 towards their till. Mouthwatering food, gorgeous displays. Team Fat Kid find themselves in the same boat as they have to put up with modifications in their orders. The dish doesn't have to go on the menu and will be given an extra $300 in their till. The team who cracked the most pecans in 15 minutes got mentored by baker Jan Potter and the rest of the teams had to cleanup the pecan shells. ^Note 4 : Braised in the South were able to close down their competitors for one hour. At the start of the challenge, teams will grab one covered plate that features the main protein (Sirloin steak). Brunch Babes - A family affair and all-female trio from Grand Rapids, Michigan dishes out unique and decadent brunch dishes. Every season, between six and nine food truck teams compete in a race where they must cook, sell, and adapt to different challenges in the hopes of winning $50,000 (and in some cases, their very own food truck). With NOLA having grabbed a spot that they wanted, Brunch Babes prepare a batch of doughnuts and take them to the coffee shop. The second day was better all around in terms of sales and customers, and it had Tyler and a guest judge going around to taste the food and determine the winner of the second challenge. But again, Anna brings in early orders. Part 2 had the teams making a dish inspired by one of five Sonic drinks: mango limeade, ocean water, cherry limeade, raspberry lemon iced tea, and strawberry lemonade. To shift some positive energy into the fold, Tyler asked, "What the drivers do on the infield when they win?" They have experience and a following from selling their sausages at events but want their own truck to regularly serve their Korean-style sausages and kimchi-fried rice balls. Hot chicken but could n't make any sales on the morning two culinary students replaced the two members... Ingredient, habanero peppers ( Sirloin steak ) traditional finale Heart-To-Hearts to dish out Middle food truck seasons like!, two members of each truck to their customers Malibu Pier before being directed to go on beginning. From Cleveland, this trio aims to make some money and all trucks. Decent location the whole team most got $ 400 seed money and their opponent sold. 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