The tenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider (formally Mason Pettit) on the Travel Channel, premiered on January 22, 2017. 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 13 episodes and concluded airing on May 14, 2017.http://www.epiodate.com/tv-show/food-paradise?season=10
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 Note: These episodes aired from January 22 - May 14, 2017.
Vegas Baby! Restaurant Location Specialty(s) Strip House Planet Hollywood, Las Vegas, Nevada "Tomahawk Ribeye" – 50-ounce 40-day aged tomahawk-cut bone-in Imperial Wagyu ribeye, topped with olive oil, salt, and cracked black pepper, broiled and coated with a cold-smoked bleu cheese crust, sliced tableside and served with a whole roasted garlic clove and black truffle creamed spinach (in a truffle béchamel made with shallots, butter, flour, milk, heavy cream, Parmesan and truffle butter, garnished with shaved black truffles). Cabana Grill MGM Grand, Las Vegas, Nevada "Lobster Nachos" – tortilla chips topped with chunks of lobster tail seasoned with Old Bay, salt, pepper and lemon juice, grilled in clarified butter, fundito (cheese sauce made with shredded and cubed cheddar, and pepperjack cheese, jalapeños, chipotle, adobo peppers, salt and pepper), guacamole (made with avocadoes, white onions, Roma tomatoes, salt, pepper, cilantro, and lemon juice), pickled jalapeños, and sour cream. Burger Bar The Shoppes at Mandalay Place, Las Vegas, Nevada "Rossini Burger" – (a.k.a. "The $65 Burger"): Wagyu beef patty, seasoned with salt and pepper, seared in a hot pan with butter, topped with pan-fried foie gras, shaved black truffles sautéed in duck-fat, lettuce, tomatoes, drizzled with Madeira truffle sauce (made with butter, minced truffles and port wine), and garnished with fleur du sel, served on a shallot-loaded poppy seed toasted brioche bun with a side of fries. "Hubert Keller Burger" – (a.k.a. "The HK Burger"): buffalo meat patty, butter-based in a hot pan, topped with wilted spinach, caramelized onions, melted bleu cheese, butter lettuce, tomatoes, drizzled with a red wine sauce (made from shallots, honey, port wine, and crème de cassis), served on a ciabatta bun. Jaleo The Cosmopolitan, Las Vegas, Nevada "Lobster Paella" – made on an orange wood-burning paella oversized open fire pit, -pound Maine lobsters cooked in a large pan with olive oil, sepia sofrito (a paste made from cuttlefish, tomatoes, bell peppers, pimento and garlic), samora (made from Nora chilies, pimenton, garlic and tomatoes), seafood stock, salt, saffron, and Spanish Bomba rice. "Secreto Iberico" – ("secret steak", a piece of pork from a Spanish pig that only eats acorns), cooked over olivewood coals, sliced and sprinkled with Moldon salt. Chicago Joe's Italian Restaurant Las Vegas, Nevada "Nitrofino" – (Portofino mixed with drag racing) a seafood stew with your level of spiciness of red pepper flakes: white fish, jumbo Gulf shrimp, scallops, Chesapeake Bay white clams, and mussels, in marinara (made with dehydrated onions, canned tomatoes, and oregano), fish stock, served over pasta in a large bowl. "Meat Lasagna" – owners' grandma's meatball mix (made with beer, breadcrumbs, cheeses and secret spice blend), layered with lasagna pasta, ricotta cheese, tomato sauce, pecorino Romano, and slices of mozzarella. Therapy. Fremont Street, Las Vegas, Nevada "Red Velvet Chicken & Waffle Sliders" – chicken breasts marinated in buttermilk, dredged in seasoned flour (paprika, onion powder, kosher salt, and granulated garlic), deep-fried, topped with chopped romaine lettuce with remoulade (made from capers, cornichons, roasted red peppers, paprika, lemon juice and cayenne peppers) red velvet waffle buns, and drizzled with Canadian maple vanilla bean syrup, skewered with a pickle. "Mac and Cheese Croquettes" – elbow macaroni and 10-year aged cheddar, shaped into cakes, deep-fried and served on top tomato bacon jam (made with Roma tomatoes, sugar, mustard seed, water, salt, cayenne pepper, and chopped bacon), and topped with sriracha aioli, garnished with chives. Peppermill Restaurant and Fireside Lounge Las Vegas, Nevada "French Toast Ambrosia" – Texas French toast (made with eggs, vanilla extract, cinnamon and bourbon), browned in butter, topped with boysenberry syrup, chunks of watermelon, cantaloupe, honeydew melons, bananas, strawberries and blueberries, topped with whipped cream and powdered sugar. "Chicken and Red Pepper Pasta" – chicken breasts stuffed with cream cheese, coated in Italian breadcrumbs, sautéed, topped with red pepper sauce (made with shallots, garlic, red pepper flasks, cream, chicken stock red bell peppers, and pureed), served over penne pasta. Bacchanal Buffet Caesars Palace, Las Vegas, Nevada Only Four-Star Rated Buffet and "Best Buffet" by USA Today – 500 all-you-can-eat daily offerings including: Blue Point oysters, crab legs, stone crab, carved meats and sushi. Shrimp & Grits – cheddar cheese grits in a ham-hock fortified stock, topped with Gulf shrimp in Cajun season and lemon juice, in a ragout (made with red & green bell peppers, onions, garlic, tomatoes, butter, andouille, and bacon), garnished with scallions and crostini.
Here's the Beef Restaurant Location Specialty(s) Dalessandro's Steaks & Hoagies Roxborough, Philadelphia, Pennsylvania "Mushroom Cheesesteak" – fresh-cut, think-sliced ribeye steak, chopped and grilled on the flattop, topped with white American cheese, sautéed mushrooms, and an on locally baked semi-soft roll. Gallaher's Bar New York City, New York "Porterhouse For Two" – aged and butchered in-house steaks: porterhouse—two steaks in one (strip and filet), seasoned with salt, cooked on a charcoal grill in a brick oven, filet is cut off the bone, strip is cut into slices, and topped with clarified butter. "Tomahawk Ribeye" – lone-bone tomahawk-cut ribeye, seasoned with salt, chargrilled, served sliced with the bone on the side. Smokin' Joe's Rib Ranch Davis, Oklahoma "Smoked Beef Brisket" – unseasoned beef brisket slow-smoked for 13 hours with hickory wood, sliced and served with buttered Texas toast, and your choice of sides including, fries, baked beans, mashed potatoes, fried okra and coleslaw. "Smoked Ribeye" – ribeye (seasoned with salt, pepper, garlic, onions and sugar), smoked for three hours, sliced into 20-ounce steaks and served with au jus. FukuBurger Las Vegas, Nevada All-American burgers with a Japanese twist (fuku = luck): "Buta Burger" – ground beef (marinated in mirin or Japanese rice wine, sesame oil, sake, garlic powder, black pepper, soy sauce, sugar and yuzu lime), formed into balls, smashed on flattop to make patties, topped with American cheese, buta ('pig') Applewood-smoked bacon, Japanese beer barbecue sauce, homemade pickled red onions, wasabi mayo, and kizami shoga (shredded pickled ginger), on a butter-toasted brioche bun. "Tamago Burger" – beef patty topped with homemade teriyaki sauce (made with soy sauce or shoyu, chicken stock fat, sugar, sake, and rice wine vinegar), a fried egg, crunchy fried onions, wasabi mayo, and 'Japanese fairy dust' (furikake—a blend of toasted black and white sesame seeds, sugar, salt and kizami nori or shredded seaweed) on a buttered brioche bun. Gristmill River Restaurant & Bar Gruene, Texas Located in an old cotton gin built in 1868. "Gristmill's Chicken-Fried Steak" – -ounce, hand-tenderized certified Angus beef cutlet (double dredged in seasoned flour, coarse black pepper, seasoned salt, and secret spices, then buttermilk and back into the flour), deep-fried and topped with homemade white gravy (made with milk, butter, seasoned flour, chicken base and spices), served with mashed potatoes. "Steak Guadeloupe" – dish named after the Guadeloupe River, a 12-ounce ground chuck steak patty, sprinkled with season salt, grilled on the flattop, and topped with pickled jalapeños, chopped red onions, spicy queso, and melted shredded Monterey jack cheese, garnished with kale and lemon. La Taqueria Mission District, San Francisco, California "Carne Asada Burrito" – carne asada (thin-sliced top sirloin marinated in 'sabor' or 'flavor', beer and secret spices), chargrilled and sliced into a 13-inch toasted flour tortilla stuffed with melted Monterey jack cheese, fried pinto beans, avocado, pico de gallo and green hot sauce. "Secret Menu: Carne Asada Tacos" – carne asada topped with pinto beans, avocado, sour cream and salsa, on one toasted flour tortilla and one corn tortilla. Mr. Beef on Orleans Chicago, Illinois "Italian Beef Sandwich" – sirloin tip butts, oven roasted for an hour (seasoned with salt, black pepper, crushed red pepper, Greek oregano, and garlic juice, and water), slow-braised, sliced paper-thin, dunked in au jus beef gravy, served on a roll from local Turano Bakery, topped with jardinière (celery, sport peppers and spices in a salad-oil mixture), and hot and sweet peppers, choice of dipped ‘on the ends’ of the roll in gravy. "Mr. Beef's Chicago Dog" – local Vienna hot dog, boiled in water and topped with yellow mustard, sweet green relish, chopped white onions, tomato slices, sport peppers and a kosher pickle spear on a toasted poppy seed bun, sprinkled with celery salt. Million Dollar Cowboy Saloon & Steakhouse Jackson Hole, Wyoming Speakeasy steakhouse located underneath the bar: "Zabuton" – 8-ounce zabuton or 'pillow' (Japanese steak that comes from wagyu cows), seasoned and seared on a chargrill, placed in a sous vide bag with crushed red chili, garlic and thyme, cooked into an immersion circulator for two hours, finished on the grill, sliced and served with roasted garlic cloves.
Feasting at the Fair Restaurant Location Specialty(s) New Mexico State Fair Albuquerque, New Mexico Rex’s Makin’ Bacon – "Bacon-wrapped Deep-Fried Green Chili Cheeseburger" – beef patty seasoned with salt and pepper, cooked low and slow on the flattop, topped with American cheese and sautéed green chilies, served on a bun; the whole thing is wrapped in bacon and deep-fried. "Bacon-Topped Tater Nachos" – thin-sliced potatoes (flour, egg-wash, and coated with cracker meal), deep-fried and topped with Texas-style chili con carne (made with red chilies, ground beef and pinto beans), queso cheese sauce, bacon, and roasted green chilies. Casa Dog – "Deep-Fried Enchilada Chili Dog" –bacon-wrapped foot-long deep-fried beef hot dog, rolled in a cheese-line corn tortilla and topped with bean chili (seeded red hatch chilies soaked in water, blended with garlic salt and beef stock) and red chili sauce, garnished with melted cheese, chopped tomatoes and onions, served on a butter-toasted foot-long bun. Native Café – "Indian Frybread Tacos" – deep-fried dough topped with red chili con carne with beans, shredded lettuce, tomatoes, cheese and chopped white onions. Eastern States Exposition (The Big E) Springfield, Massachusetts New England Craft Beer Pub – "Irish Nachos" –deep-fried ‘frips’, (potatoes thinly sliced wavy-style, seasoned with house spice—dill, Cajun seasoning, oregano, thyme, basil, sugar and salt), topped with shredded corned beef (black angus short rib, brine in-house with pink curing salt, sugar, water, and house pickling spice—cinnamon, clove, star anise, sugar, garlic, mustard seed, salt and pepper), hot cheddar cheese sauce, sour cream and salsa, sprinkled with shredded cheddar.