"The Great Food Truck Race" 9/16- QUARTERFINALS

Truck Stop #4 (first one this season to take place at the top of an episode): Cook a meal capable of being packed in a picnic basket at Joey & Rory's farm in Pottsville, TN.

Seoul Sausage: Korean spicy pork empanada w/ country potato salad & dessert pie
Nonna's Kitchenette: Italian Burger w/ garlic-roasted corn and Mac & Cheese w/ White & Sharp Cheddar cheese & crumbled bacon
Momma's Grizzly Grub: Chipotle buffalo chicken, cranberry & orange coleslaw and brown sugar-glazed sweet potatoes
Pop-a-Waffle: Piece of southern-fried chicken w/ corn & market vegetables- WIN (Rory's mini-guitar worth $1K to their total for the week, as well as the exclusive rights to serve everyone at their dinner that involves 1.5K guests)

THIS WEEK'S FEATURED DESTINATION: Nashville
Budget: $300

Each of the remaining four teams also has a supplementary automobile:

SS: Dodge Charger
MGG: Subaru Outback
NK: Volkswagen Passat (Tyler drove a silver one last cycle)
P-a-W: Ford Crown Victoria

IMPORTANT NOTE: FOR THE SECOND STRAIGHT WEEK, A TEAM HAS BEEN ASSESSED A $250 DEDUCTIBLE DAMAGE PENALTY. This time, it's NK for inadvertently backing into a Nissan Altima Sedan, denting one of its doors.

SPEED BUMP #5: Only one member per team can cook in their rides for the rest of this episode- Chris (SS), Anthony (P-a-W), Lisa (MGG) & Angela (NK). Two students from The International Culinary School got to help out each of those cooks.

STANDINGS:

WINNERS- P-a-W ($3,173)
2. NK ($2,321)
OUT- MGG ($1,919)(SS: $2,297)