Contestants in the Food Network’s “Great Food Truck Race” got their hands dirty for this season’s fourth episode, which included a stop in Idaho at Wada Farms where they had to hand dig the potatoes they cooked for a weekly recipe challenge.
Chef Tyler Florence, host of the series, toured Wada’s packing facility in Pingree, Idaho, where the crew shot footage of him as russets were rolling along the line.
The episode initially aired Sept. 1, but is scheduled to be broadcast three more times: 11 p.m. EDT Sept. 5, 6 p.m. EDT Sept. 6, and 7 p.m. EDT Sept. 8. Viewers can also check listings for possible additional times and dates, depending on cable and satellite providers' scheduled.
“It was a lot of fun to be a part of the show and represent not just Idaho potatoes and the community, but also highlight America’s produce industry as a whole,” said Chris Wada, marketing director for Wada Farms.
The series, which has a regular time slot on the Food Network at 9 p.m. EDT on Sundays, pits several teams of wanna-be food truck operators against each other in a cross-country race that includes weekly challenges and recipe contests.
Contestants in the Food Network’s “Great Food Truck Race” had to hand dig the potatoes they used in the Sept. 1 episode recipes. They hit the dirt in a field farmed by Wada Farms, Idaho Falls, Idaho, in late August for the episode that is scheduled to air again on Sept. 5, 6 and 8. The winning team gets $50,000 and the tricked out truck they used for the series.
In its fourth season, the “Great Food Truck Race” route is 4,181 miles this time out, beginning in Hollywood and ending in Washington D.C.
For behind-the-scenes photos visit the Wada Farms Facebook page.