The fourth season of Food Network's "The Great Food Truck Race" began airing Sunday with the eight teams starting the competition in Beverly Hills. However, halfway through the weekend, the trucks were tasked to head to the Bay Area, where they would sell against one another in the SoMa neighborhood of San Francisco.
The trucks arrived at different times, as the departure times from southern California were staggered to boost the teams that performed well from the beginning. Once ready to open, however, each truck was challenged to only sell one signature dish, though they could set the price themselves. This caused a range from a $15 chicken cheesesteak with fries to a $7 hot dog topped with bacon, lettuce, tomato, and pesto aioli.
Although none of the contestants hail from San Francisco, several of the teams are based in California, including the family-run Murphy's Spud Truck, which was eliminated after only bringing in $420, which hardly compared to the $1,321 the top competitor, Philly's Finest Sambonis, earned. Like Murphy's Spud Truck, both Bowled and Beautiful, run by three single mothers, and The Slide Show, commanded by three trained chefs, are all teams based in the Los Angeles area.
Watch the next episode of "The Great Food Truck Race," where the teams will compete in Portland, Oregon, on Sunday, August 25 at 9 P.M. ET/PT. The grand prize winners will be able to keep their top-of-the-line food truck as well as receive $50,000 to start their new business.
