The eighth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider (formally Mason Pettit) on the Travel Channel, premiered on June 19, 2016. First-run episodes of the series aired in the United States on the Travel Channel on Mondays at 10:00 p.m. EDT. The season contained 6 episodes and concluded airing on July 24, 2016.http://www.epiodate.com/tv-show/food-paradise?season=8

Food Paradise features the best places to find various cuisines at food locations across America. Each episode focuses on a certain type of restaurant, such as "Diners", "Bars", "Drive-Thrus" or "Breakfast" places that people go to find a certain food specialty.

Episodes

Minnesota State Fair Restaurant Location Specialty(s) The Blue Barn @ Minnesota State Fair Falcon Heights, Minnesota "Cowboy Dave's Cluck & Moo" – chunks of chicken thighs and chuck roast mixed with diced vegetables, layered with veal demi-glace, and sautéed cabbage mixed with mashed potatoes, topped with pepper jack cheese sauce made with parsley, tarragon and cream, and a South Carolina-style barbeque sauce made with brown sugar, honey, mustard, salt and hot sauce, and sprinkled with crispy fried onions. "Meatloaf on a Stick" – a mixture of ground chuck beef, sautéed onions, pepper and garlic, eggs, flat-leaf parsley, salt, black pepper and oregano, hot sauce, and panko crumbs, baked and skewered on a stick and dipped in barbeque sauce. "Moatloaf Hash" – burnt-end meatloaf chunks, topped with baked then deep-fried fingerling potatoes, sautéed mirepoix (diced, carrots, celery and onions), scrambled eggs, and house-made Béarnaise sauce. "Chicken in a Waffle Cone" – malted milk chocolate ball at the bottom of the cone, topped with dee-fried chicken chunks and white gravy. The Rabbit Hole (International Bazaar) @ Minnesota State Fair Falcon Heights, Minnesota "Kimchi 'N' Curry Poutine" – fries topped with sautéed kimchi and sweet onions in butter, curry gravy made from pork stock, shredded cheddar cheese, a poached egg, and green onions. "Hot Tail" – deep-fried pork tail, dipped with spicy sauce made from roasted scallions, ginger, garlic, and chili peppers. Lulu's Public House @ Minnesota State Fair Falcon Heights, Minnesota "Lobster Corn Dog" – Canadian cold-water lobster claws, coated in a batter of flour, honey, buttermilk, cornmeal, creamed corn, deep-fried and served on a stick. "Macaroni Cheese Cupcakes" – Parmesan cheese and butter bread crust layered with homemade mac n’ cheese, topped with homemade cheddar queso sauce, and a dollop of cheddar cheese frosting on top. Sweet Martha's Cookie Jar @ Minnesota State Fair Falcon Heights, Minnesota Chocolate Chip Cookies in a Bucket – petite homemade warm, soft and chewy chocolate chip cookies served in a paper cone of a plastic bucket. Served with All You Can Drink Milk Stand – non, whole, 2%, or chocolate milk from local dairy farmers. Giggle's Campfire Grill (The North Woods) @ Minnesota State Fair Falcon Heights, Minnesota "Walleye Fish Cakes" – smoked walleye, smoked salmon mixed with roasted red peppers, mayonnaise, Old Bay seasoning, cayenne pepper, chives, dill lemon zest, locally sourced wild rice, lemon juice, and cream sherry, rolled in panko crumbs and deep-fried, served with a secret zesty ranch sauce. "Walleye Mac & Cheese" – local roasted sweet corn, roasted red pepper, curly cavatappi noodles, and smoked walleye, coated in creamy smoked Gouda sauce and sprinkled with panko crumbs. Mancini's Al Fresco @ Minnesota State Fair Falcon Heights, Minnesota "Grilled Venetian Style Pizza" – grilled pizza dough (flour, salt, olive oil, local honey and yeast) topped with white sauce made from sweet cream butter, flour, shaved Parmesan, salt, pepper, and sweet cream, imported Molinari spicy salami, fresh oregano, crushed red pepper, and sliced parmigiano cheese. "Porketta Wings" – slow-roasted porkettta (Italian-style pork wings) seasoned with salt, pepper, garlic, onion, sweet basil, marjoram, toasted fennel, crushed red pepper, and trillium yeast (a natural tenderizer), coated in olive oil, and roasted low and slow for 4 hours. "Beer Gelato" – cream, milk, sugar mixed with Summit Oatmeal Stout from a St. Paul craft brewery and frozen to gelato.

Steak Stravaganza

Restaurant Location Specialty(s) The Steak House @ Circus Circus Las Vegas, Nevada Prime Rib – two-pound Swiss-brand black angus prime rib (wet-aged for 21 days and dry-aged for 21 to 28 days), seasoned with olive oil, salt and pepper, and slow-roasted for six hours, served with mashed potatoes and asparagus. Porterhouse – dry-aged 24-ounce New York strip and fillet minion steak, seasoned with salt and cracked pepper and mesquite charcoal grilled, served with a baked potato and asparagus. Old Place Santa Monica Mountains, Cornell, California Oak-Grilled Sirloin – 12-ounce black-angus top sirloin, seasoned with secret spices and grilled on an oak-wood open-flame grill, served with a baked potato and side salad. Elk Steaks – three grilled and seasoned elk rack of ribs served with grilled vegetables. The Butcher Shop Beer Garden & Grill Wynwood Art District, Miami, Florida Steaks from the family-owned Chalire's Old Fashioned Butcher Shop. Bone-In Ribeye with Chimichurri – bone-in ribeye steak rubbed with extra-virgin olive oil and a brown sugar base (made with ground garlic, nutmeg, oregano, chopped bay leaves and lemon zest), grilled and topped with chimichurri (fresh chopped oregano and parsley, salt, pepper, red pepper flakes and chopped garlic, rice wine vinegar, olive oil and lemon juice). The Fort Morrison, Colorado "Fine Food and Drink of the Early West". Buffalo Ribeye Steak – 12-ounce buffalo ribeye rubbed with salt, pepper, granulated garlic and raw sugar, grilled on an open-flame with cast-iron grates, served on an open skillet with homemade pork potatoes and green beans. "The Incorrect Steak" – house-made rubbed, grilled New York strip steak, topped with Dixon red chili sauce, shredded Vermont cheddar cheese and a sunny-side up fried egg. The Prime Quarter Steak House Green Bay, Wisconsin Grill-Your-Own-Meat. T-bone Steak – tenderloin and sirloin, seasoned and char-grilled to your own likeness, served with a baked potato, Texas toast and greens from the salad bar. "Beefeater" – 2½ -pound steak (challenge: finish in 1 hour and 15 minutes). Jess and Jim's Steakhouse Kansas City, Missouri "Playboy Strip" – sizzling 25-ounce K.C. Strip, (currently called Playboy Strip after Playboy magazine after the restaurant was written about in a 1972 article), seared on a flattop grill without seasoning and served on a hot plate with a signature giant baked potato topped with heavy cream, butter, and seasoning salt. Chicken-Fried Steak – a tenderized striploin battered in flour, seasoning salt and pepper, dipped in milk and egg, more batter, deep-fried, and served with homemade gravy. Salt & Time Butcher Shop Austin, Texas Steaks from Texas T Ranch, breeds Japanese Kobe cows with black angus cows for American Wagyu, drenching the cows feed in microbrew. "Matambre" – tenderized matambre flank steak, poached in whey from ricotta cheese, layered with slices of mortadella (Italian baloney), house-made ricotta, dandelion greens, and a hard-boiled egg, rolled and tied with string, grilled, and topped with a sauce made from grilled green onions, garlic, carrots tops, cherry tomatoes, beef broth and chili sauce. "The Ropa" – or "the rope" of wagyu meat cut from the neck, cut into four long strips, braided and tied together, buttered basted in a hot cast-iron skillet, and served with a side of vegetables. The Beefmaster Inn Wilson, North Carolina Ribeye – shipped in from a ranch outside Chicago, pick your own thickness from the raw ribeye roll at your table (starting at 8-ounces), seasoned with salt and garlic powder, grilled and served with a baked potato and garlic bread. Also if you ask, its prepared "Pittsburgh-style", blanketed in black pepper, seared to a crisp and rare on the inside.

Weiner Takes All