The fourteenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider on the Travel Channel, premiered on September 3, 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 January 14, 2018.http://www.epiodate.com/tv-show/food-paradise?season=14
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: This season started on September 3, 2017, and ended on January 14, 2018.
California Dreamin' Restaurant Location Specialty(s) Bull Taco San Elijo State Beach, Cardiff, California 'Inauthentic Mexican': "LBC Taco (Lobster, Bacon and Chorizo Taco)" – fresh lobster tail meat cooked on the flattop with bacon and ground soy chorizo sausage, seasoned with special spice blend (salt, black pepper, ginger, sugar and red pepper), topped with diced onions, cilantro, and shredded cabbage, drizzled with chipotle sour cream and a cilantro avocado tomatillo vinaigrette, and served on a hand-formed corn tortilla. "Baja Fish Taco" – halibut (dipped in seasoned tempura batter and dredged in panko crumbs), deep-fried and topped with cabbage, onions and queso fresco, drizzled with chipotle sour cream. Campo Mammoth Mammoth Lakes, California "Camp Pizza" – VPN-style pizza, hand-tossed dough topped with tomato sauce (made with olive oil, basil and San Marzano tomatoes), imported buffalo mozzarella cheese, prosciutto, Italian sausage, salami, and pancetta, and baked in a wood-fire oven. "Bucatini Carbonara" – homemade bucatini pasta in a creamy carbonara sauce (made with guanciale (cured pork jowl), thin-sliced bacon, an eggs, milk and cream mixture), finished off with grated Grana Padano cheese and fresh parsley. Stout Hollywood, California Craft Beer & Burgers: "Stout Burger" – a fresh-grind 50/50 blend of brisket & chuck beef patty, grilled on flattop and topped with gruyere and blue cheese, rosemary-seasoned bacon, caramelized onions, and sliced tomatoes (seasoned with olive oil, salt, pepper and roasted in oven) on a toasted brioche-Portuguese bun with horseradish cream. "The Goombah" – patty topped with smoked mozzarella and Parmesan cheese, and imported roasted prosciutto crumbles, on a lemon-basil aioli toasted brioche-plus bun. Hawker Fare Mission District, San Francisco, California Asian Street Food: "Mee Kati" – rice noodles in a red curry paste broth (made with lemongrass, galangal, shrimp paste, red Thai chilies and secret spices), deglazed with coconut milk, fermented soy bean paste, and beaten eggs, served in a bowl, garnished with bean sprouts, crispy onions, cilantro, and lime. "Thai Gai Tad (Fried Chicken)" – chicken pieces (marinated in fish sauce, ground garlic, white pepper and oyster sauce, battered in flour and sparkling water mixture), quickly pan-fried, and coated in Nam Prik Pao (homemade chili jam), served with a side of lime. Los Arroyos Montecito, California "Red Posole" – posole (made with pork butt boiled with onions and bay leaves), chili guajillo, chile de arbol, (blended with onions, oregano, cloves, and garlic), mixed together with chopped pork and hominy, served in a bowl, topped with radish, cilantro shredded cabbage and sliced avocado. "Havana Margarita" – habanero-infused tequila, coconut milk, and passionfruit juice, served in a chili-salted rim glass with a lime wedge. "Chili Relleno Burrito" – a grilled pasilla pepper stuffed with queso fresco, coated in egg batter and pan-fried, served in a large flour tortilla with black beans, shredded jack cheese, covered in red sauce with avocado and red rice. Phil's Fish Market & Eatery Moss Landing, California "Cioppino" – seafood stew (made with olive oil, onions, salt, pepper, red chili flakes, basil, locally grown tomatoes—tomato chunks, crushed tomatoes and tomato puree, finished off with clams, mussels, scallops, shrimp, crab, calamari, and cod fish), and garnished with fresh parsley, served in a large bowl with a lemon wedge. Surfrider Café Santa Cruz, California "The 4 Mile" – (named after a nearby surf spot) a tri-tip sandwich consisting of tri-tip (rubbed with crushed black pepper, coarse salt, garlic, onion and paprika), cooked in a sous vide for 48 hours, sliced and grilled, topped with gorgonzola cheese, and fried onion strips (made with Montreal seasoning, black pepper and salt, dredged in a seasoned flour and deep-fried), placed on fresh-baked toasted sourdough bun with steakhouse mayo (made with spices, mayo, steak sauce and hot sauce). Goose & Gander Napa Valley, St. Helena, California "New York Steak" – dry-aged New York strip streak (basted in butter infused with garlic, rosemary, thyme, and shallots), char-grilled to medium-rare and sliced, topped with CO2 foamed béarnaise sauce (made with white wine, shallots, fresh tarragon and tarragon vinegar, whipped in blender with egg yolks and salt), served with smashed fingerling potatoes sautéed in beef fat with asparagus. "Cucumber Collins" – cucumber vodka, fresh cucumbers, huckleberries, and seltzer, served in a tall cocktail glass. "Roasted Half Chicken" – half young chicken roasted in the oven and topped with morel cream sauce (made with dry morels, cremini mushrooms, fresh thyme, vinegar and cream, then blended), served with smashed peas (mixed with butter, chopped parsley, tarragon and chervil), garnished with sautéed maitakes, and pea shoots.
Aloha, Hawaii Restaurant Location Specialty(s) Lava Lava Beach Club Kapaa, Kauai, Hawaii "Kalua Pork Sandwich" – pork butt (placed on banana leaves and rubbed with volcanic salt, liquid smoke, chopped ginger and whole green onions), braised in oven with water for 4 hours, pulled, grilled on flattop with a guava barbecue sauce (made with ketchup, molasses, brown sugar, cider vinegar and guava sauce), a grilled pineapple slice, and coconut-wasabi coleslaw (made with shredded white, green and purple cabbage, wasabi paste, sugar, rice wine, lemon juice, coconut milk and toasted coconut flakes), on a toasted Hawaiian sweet roll, served with fries. "Pineapple Fried Rice" – fried rice (made with day-old white rice, oyster sauce, soy sauce, sesame oil, diced carrots, garlic, ginger, green onions, pineapple and pre-fried egg slices) topped with slices of grilled skirt steak in a 48-hour teriyaki marinade (made with soy sauce, brown sugar, chopped garlic, ginger and green onions), garnished with pineapple chunks and eatable flowers, served in a hallowed out pineapple bowl. Puka Dog Koloa, Kauai, Hawaii Hawaiian Style Hot Dogs: "Puka Dog" – a char-grilled Polish sausage served stuffed inside a unique freshly baked Hawaiian sweet bun with a puka (hole) in the middle, toasted on custom hot spikes called ‘toaster rods’, filled with mango relish (made from mangos, sugar, a thickener), spicy garlic-lemon secret sauce, and local passionfruit mustard. Roy Yamaguchi's Eating House 1849 Honolulu, Oahu, Hawaii Owned and operated by celebrity chef Roy Yamaguchi; housed in an old sugar plantation (first restaurant to open in Hawaii was in 1849): "Plantation Paella" – Arborio rice (stewed with olive oil, onions, white wine, chorizo, diced tomatoes, pureed tomatoes, lobster stock, chicken stock, clam juice, chicken, shrimp, clams, and Portuguese sausage), garnished with green beans and crispy garlic. "First Break" – coconut vodka, coconut water, strawberries and garnished with shaved coconut, served in a mason jar with a lemon wedge and a cherry. "Huli Huli Pork" – pork belly cooked for 24 hours in a sous vide, sliced, soaked with a Korean sauce (made with gochujang, garlic, ginger, vinegar, onion, ginger, soy sauce and sesame oil), grilled and drizzled with a sweet & spicy glaze (made with gochujang, honey, red wine vinegar, granulated sugar, sesame oil and macerated garlic), plated on a bed of lettuce with Korean veggies and garnished with sesame seeds. He'eia-Kea Pier General Store Kaneohe Bay, Oahu, Hawaii "Loco Moco" – 80/20 ground beef (mixed with sliced onions, black pepper, eggs and breadcrumbs) formed into a patty, grilled in a pan, topped with a fried egg and brown gravy (made with sautéed carrots, celery and onions, water, beef base and a roux), served on top of sticky white rice on a paper plate, garnished with green onions. "Laulau Pork" – pork butt chunks seasoned with Hawaiian sea-salt, wrapped with taro leaves and a tea leaf steamed overnight, and served with sticky rice and macaroni salad. Side Street Inn on Da Strip Waikiki, Oahu, Hawaii "The Works Fried Rice" – white rice (stir-fried in a hot wok with diced bacon, Portuguese sausage, lap cheong—Chinese sausage, hondashi—bonito—fish flavoring, oyster sauce, peas, carrots, char siu—sweet barbecue pork, kimchi and green onions). "Spice Garlic Fried Chicken" – chicken pieces (marinated for half a day in beaten eggs, garlic salt, and Korean chili flakes, battered in flour and cornstarch, and deep-fried), coated with a sweet & spicy sauce (made with soy sauce, sugar, garlic and Korean chili flakes), served on top of a bed of lettuce and shredded white cabbage. Tanioka's Seafood and Catering Waipahu, Oahu, Hawaii "Spicy Ahi Tempura Poké Bowl" – ahi tuna chunks (soaked in shoyu poke sauce) and battered with Okinawa sweet purple potatoes, sweet white onions, carrots, broccoli, and shredded imitation crab, (tempura batter made from flour, cornstarch, sugar, baking powder, salt and ice), topped with fresh sushi-grade ahi tuna (mixed with mayo, salt, shoyu, sesame oil, sambal chili sauce and green onions), served in a bowl with sushi rice, topped with shredded nori seaweed, and shrimp tempura. "SPAM Musubi" – sliced SPAM and cooked in soy sauce, sugar, and mirin—sweet Japanese wine, served atop sushi rice shaped in a traditional musubi rectangle, and strapped down by nori. Sam's Ocean View Restaurant & Bar Kapaa, Kauai, Hawaii "Fish and Chips" – fresh-caught local mahi-mahi fish, (seasoned with salt and pepper, dredged in flour and battered with flour, cornstarch, baking soda, baking powder, an egg and light beer), deep-fried and served with double-fried fries, coleslaw and tartar sauce. "Li Hing Mui Margarita" – li hing mui (powder made from dried plum skins pickled in a licorice flavoring and sugar), tequila, fresh lime juice, li hing mui-infused vodka, and agave are shaked with ice, and served in a li ming mui salt rimmed glass, garnished with a lime wedge. Nico's Pier 38 Honolulu, Oahu, Hawaii "Furikake Pan-Seared Ahi" – two slices of 8-ounce ahi tuna loins (seasoned with furikake seasoning—Japanese spice made with dry seaweed, sesame and other seasonings), seared in a hot pan to a rare doneness, drizzled with a special aioli, and served with nola greens with lemon-miso dressing and a scoop of steamed white rice.
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