Cleveland’s a melting pot of various culinary traditions, and as the final three teams of The Great Food Truck Race cruised into town, so was the diversity of food the trucks dished out. Starting with a Truck Stop challenge of cooking with homegrown, ripe Ohio tomatoes, it was important that each team catered to their surroundings. The best example of this was Pop-A-Waffle taking advantage of their Truck Stop win: They catered to Cleveland’s large Polish population by offering a “Polish Boy,” which includes “kielbasa, French fries, coleslaw and hot sauce.”
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Cleveland has to offer.
Michael Symon’s Lola just might be the crown jewel of Cleveland’s culinary scene. The menu gives diners a modern spin on their favorite dishes (smoked pork chop with chiles and cheesy polenta, anyone?), while always showcasing the best of what local purveyors are producing closeby.
This week, the top three teams conquered Cleveland, but not without some difficulties. With just $100 of seed money, a juicy Truck Stop and a Speed Bump that took the teams out of their trucks for the first time, these teams were pushed and tested to the limit. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
Back in the game this week is Seoul Sausage with an impressive first-place win that brought in their highest earnings of the competition. In the end, Tyler reports that Nonna’s Kitchenette is the other team to advance to next week’s finale, which meant that it was the end of the road for Pop-A-Waffle. Despite the guys’ Truck Stop advantage, they did not make enough money to stay in the race, and Scott, Bobaloo and Anthony were asked to turn in their keys.
We’re just one week away from the finale of The Great Food Truck Race, and by now the three remaining food truck teams are cruising into new cities and dishing out orders like professionals. But of course that wasn’t always the case. It was only a few short weeks ago that the eight rookie teams stepped onto their trucks for the very first time and dealt with bump after bump in the road as they learned how to cook in a small space and how to drive an extra-large vehicle.
As you get ready for this Sunday’s brand-new episode in which Nonna’s Kitchenette, Pop-A-Waffle and Seoul Sausage cruise into Cleveland, take a look back at where our teams started. We’ve rounded up a collection of this season’s best, most shocking moments from all five of the previous cities. Check out these photos and relive the most memorable Truck Stop cooking challenges, Speed Bumps, eliminations and more from the teams’ cross-country road trip.
Which remaining food truck team is your favorite? Cast your Fan Vote up to 10 times per day.
Much like the Truck Stop challenge in the second Food Trucks episode that tasked the teams with embracing regional ingredients, last Sunday’s cooking challenge was a celebration of Nashville’s local cuisine. The remaining four food trucks had just $100 and 60 minutes to prepare a Southern-style picnic lunch for two people who know a thing or two about Tennessee comfort food: country music stars Joey and Rory Feek.
A few teams chose to prepare classic takes on tried-and-true dishes, while others let their culinary points of view shine in creative twists on original recipes. Take another peek at what Momma’s Grizzly Grub, Seoul Sausage, Pop-A-Waffle and Nonna’s Kitchenette served to Joey, Rory and Tyler, then tell us which of their plates you’d pack on a picnic.
This week the final four trucks of The Great Food Truck Race took a small detour to Pottsville, Tenn., before cruising into Nashville. There they met on a farm owned by country musicians Joey and Rory Feek. Instead of sending the teams to sell, host Tyler Florence immediately introduced the week’s Truck Stop cooking challenge.
Once the teams pulled up to the curbs of Nashville, they then had to deal with an unprecedented Speed Bump: The lead cooks on each truck had to sell with two students from the International Culinary School at The Art Institutes, not their teammates, who were forced to watch the action from afar.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Nashville has to offer. Come back next week for our picks in Cleveland.
Start your day at Bongo Java, Nashville’s oldest coffee company. It gained notoriety in 1996 when an employee discovered a “nun bun,” a cinnamon bun that looked remarkably like Mother Teresa. You can order a breakfast of bagels, burritos or baked goods, plus a hot cup of their fair-trade coffee.
This week, the remaining four food trucks thought they were cruising straight into Nashville, but Tyler took them beyond the city and into Pottsville, Tenn., where they met on a farm owned by country musicians Joey and Rory Feek. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
Seoul Sausage found themselves in the bottom this week for the first time, but their sales were high enough to keep them in the competition. Momma’s Grizzly Grub, however, wasn’t as lucky and after keeping up in the race for five long weeks, Angela, Adriane and Tiffany turned in their keys to Tyler.
Come Sunday night, The Great Food Truck Race shifts into high gear as the final four food trucks cruise into Nashville, Tenn., more determined and confident than ever. There are only three weeks left in the competition, and Pop-A-Waffle, Nonna’s Kitchenette, Seoul Sausage and Momma’s Grizzly Grub must use everything they’ve learned so far to outsell their rival trucks if they want to make it out of Music City.
In the sneak-peek shot above from this weekend’s brand-new episode, it seems as though Nonna’s Kitchenette has lost some of its fire since their Truck Stop win last week. They’re no longer celebrating Randy the Razorback or reveling in their first-place earnings; instead, the New Jersey gals are sporting noticeably bleak stares, as they fixate on what’s immediately in front of them. On what are the ladies focused so intently? Are their blank expressions the result of seeing their next challenge or another crazy mystery ingredient?
Before you tune in this Sunday at 9pm/8c to find out what’s going on, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this moment in the comments below.
Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.
Just four short weeks ago, Tyler Florence met eight eager teams of first-time food truckers, each with big dreams of running their own mobile business. But now, after a month of racing halfway across the country, only four of those hopeful teams remain after Under the Crust, Barbie Babes, Pizza Mike’s and Coast of Atlanta were eliminated in Los Angeles, Flagstaff, Amarillo and Fayetteville, respectively.
Though this competition is designed to separate the contenders from the pretenders, all eight teams were made up of food truck rookies with a similar lack of experience, so the race could have been anyone’s game. Do you think that the eliminated teams simply suffered a case of beginners’ bad luck, or did their tactics alone lead to their early exits? If you were to give just one team another chance at food truck royalty, which would it be?
Tell us: Which eliminated food truck team would you bring back if you had the chance?
Go big or go home. This week, contestants of The Great Food Truck Race took on the college town of Fayetteville and the students from the University of Arkansas. The challenge: Adjust their menus, prices and strategy to attract their demographic. The Food Truck teams learned a very important lesson this weekend: Good food doesn’t have to be pricey.
For the next couple of weeks, we’re following the Food Trucks city by city with our guide of the best eats, compiled by the On the Road app and website. Today we’re exploring the best that Arkansas has to offer. Come back next week for our picks in Nashville.
Whole Hog Café
Whole Hog Café founders Ron, Mike and Steve have long devoted themselves to the pursuit of barbecue perfection. Their devotion is reflected in the wildly popular dishes Rachael checked out when hunting for the best barbecue: pulled pork, beef brisket, smoked chicken and award-winning ribs.
The third season of The Great Food Truck Race took the remaining five trucks more than halfway across the country to Razorback Stadium in Fayetteville, Ark., this week. With a grand prize of $50,000 on the line and the chance to keep their truck, each team tries to pull out all their tricks to stay in the game, but ultimately one truck must go each week. Every Sunday night, FN Dish will bring you exclusive exit interviews with the latest Food Truck contestants to get the boot.
This week the teams struggled with a new challenge: dealing with a college town. Prices, menus and strategies all needed to reflect their new demographic. Between location issues, timing, the Speed Bump and the Truck Stop, Coast of Atlanta couldn’t rally from behind this week and, unfortunately, the three sous chefs, Tawanaca, Lena and Mike, had to give the keys of their truck back to Tyler.