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The Great Food Truck Race
Eight gourmet food trucks begin their cross-country quest for $100,000 in Malibu, Cal., in the Season 2 opener. The first challenge has the teams creating inventive dishes using one lobster and fresh produce. Then, the trucks move on to Las Vegas.
The trucks arrive in Salt Lake City, where sausages are to be made at a Creminelli Fine Meats production facility. Chef Ryan Lowder is the guest judge.
The trucks roll into Colorado, where the teams harvest morel mushrooms and create original dishes, which will be judged by local chef Frank Bonanno. Later, NFL legend John Elway presents the teams with a Speed Bump challenge.
The five remaining teams arrive in Manhattan, Kan., where they're tasked with creating original dishes on a five-dollar budget.. Later, they sell their food to Kansas State University students.
The four remaining trucks roll into Memphis for a barbecue challenge. Local barbecue legend Jim Neely serves as a guest judge.
In Atlanta, the teams must beg and borrow ingredients from locals when creating original dishes that incorporate Georgia peaches and peanuts. The winning team gets a guaranteed spot in the finals.
The two remaining food trucks arrive in Miami and embark on a grueling three-day final challenge in the Season 2 finale. The first team to cross the finish line receives $100,000.
