The sixteenth season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider on the Travel Channel, premiered on June 3, 2018. 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 9 episodes and concluded airing on August 21, 2018.[1]
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.[2]
Richards' Southern Fried: "Hot Chicken Mac and Cheese" (chicken breasts dredged in gluton-free spiced flour, pressure-fried, covered in hot sauce and served on top homemade mac and cheese made with heavy cream, hot sauce, fried chicken chunks, sharp cheddar and elbow noodles; baked in a cast-iron skillet); "Loaded Potato Wedges" (deep-fried potato wedges seasoned with BBQ spices, topped with fried chicken-spiked cheese sauce, sour cream, chopped bacon, green onions and jalapeños).
Fred's Meat & Bread: "Korean Cheesesteak" (thinly-sliced angus ribeye marinated in fish sauce and gochujang sauce made from sriracha, soy sauce and sesame oil; seared and topped with American cheese, candied-jalapeños and scallions on a sesame seed hoagie roll); "Pimento Cheese Club" (buttermilk fried green tomatoes topped with homemade pimento cheese and roasted poblano peppers on toasted honey wheat bread with spicy mayonnaise).
Ivan Ramen Slurp Shop: "Tokyo Shoyu Ramen" (homemade ramen noodles in a 'double soup style' of two light broths made with chicken stock, dashi, seaweed, and bonito flakes combined with shoyu or soy sauce, topped with pork belly and a soft-boiled egg); "Pastrami Bun" (sliced seared pastrimi stuffed inside a steamed bun topped with black & white sesame seeds, slaw and mustard).
Corner Slice: "Sausage Bianco" (square pan pizza Vermont flour fermented dough topped with ricotta cream sauce, olive oil, lemon juice, mozzarella, pecorino, and grana cheese, homemade fennel & pork sausage, and sliced onions).
Georgia's Restaurant: "Smothered Pork Chops" (two boneless pork chops tenderloins marnitated in a seven-spice blend, dredged in flour, pan-fried and smothered in a sauce made with bacon, onions, garlic, chicken broth and cream, served with a black bean & cheesy mac combo and famous mashed potatoes); "Jambalaya" (jumbo shrimp and andouille sausage sauteed with onions, celery & bell peppers, garlic, roux, cayenne, chicken stock and tomato sauce topped with garlic rice).
Urbana: "Urbana Burger" (char-grilled prime grass-fed beef patty topped with Oaxaca cheese, chorizo, caramelized onions, cilantro aioli, mixed greens and a sunny-side-up egg on a toasted brioche bun); "Baja Fish Tacos" (two grilled flour tortillas filled with Mexican beer-battered, deep-fried ono fish, red cabbage, pico de gallo and gaucomole).
West Side Market Cafe: "Pierogi Melt" (deep-fried potato & cheddar cheese pierogis topped with Munster cheese and sauerkraut between two slices of toasted rosemary rye bread, served with homemade potato chips and a side of sour cream).
Picadilly Artisan Creamery: "Crème Fraîche with Raspberry Swirl" (homemade creme fraiche ice cream with raspberry swirl, made with milk, cream, orange & mango marmalade and lemon juice, frozen in liquid nitrogen made-to-order, topped with hot toasted strawberries, and served in a waffle cone).
Buford T's Diablo Sandwich (post-oak wood-smoked brisket and beef/pork sausage with onion, tomato-based barbecue sauce, jalapeños and pickles on a butter-toasted bun); Dirty Bird Sandwich (cajun-spiced smoked and deep-fried chicken breast topped with bacon, queso and coleslaw).
Cubano Sandwich (with an Italian twist: garlic roasted pork leg, 16 slices of ham, mozzarella cheese, pickles and "secret orange sauce" on a homemade 16 inch roll topped with garlic butter); Churrasco Sandwich (Latin cut of beef, mozzarella, tomatoes and potato sticks).
Fried Bologna Sandwich (thick-cut smoked bologna topped with American cheese, shredded lettuce, homemade potato chips, and special mustard on a Pullman loaf toast); Collard Green Melt Sandwich (stewed collard greens, melted Swiss cheese, cole slaw and Russian spread on toast).
Lobster Roll (lobster salad mixed with guacamole and Asian pear on a homemade squid ink bun); Squid Ink Oyster Bao (deep-fried panko coated oysters, pickled cabbage, a shiso leaf and Japanese mayo on a squid ink steamed bao bun).
The Slow Roasted Pork Dip (hatch chili spiced roasted pork butt on a toasted French roll with a beer honey mustard dip and pork au jus); Braised Lamb Dip (onions & rosemary roasted lamb with labneh/strained yogurt and lamb au jus).
Mount Blucuvious (a "Juicy Lucy" beef patty stuffed with ghost pepper cheese, topped with Cayenne spiced bacon, and deep-fred avocado, lime & cilantro sauce on a toasted brioche bun); The Islander (beef patty stuffed with Munster cheese and topped with pepper jack and citrus marinated roasted pulled pork and mango salsa).
The Hot Brown (sliced turkey topped chopped bacon and tomatoes with Mornay sauce (creamy cheese sauce) on a slice of sourdough toast); Fried Green Tomato BLT (flattop-fried green tomatoes with bacon and basil tomato aoli on sourdough toast).
Puerto Rico Fried Pork Chop "Can Can" (whole adobo seasoned pork belly chop marinaded in mojo sauce, grilled and deep-fried, served with a citrus garlic dipping sauce); Triple Torta (sandwich filled with cured & smoked pork belly, romaine lettuce, a sunnyside up egg on toasted ciabatta bread).
Fritanga Burger Nicaraguan-style beef patty topped with deep-fried queso blanco and cabbage slaw, and crema on a butter-toasted bun); Tostone Burger (beef patty topped with jack cheese, lettuce and cilantro sauce on tostone/fried plantain buns).
Chilean Pork Ribs (pork ribs marinaded with achiote seeds, red wine vinegar, garlic, jalapeños and orange juice, roasted and topped with honey-lemon marmalade, then grilled on a parrilla); Flat-Ironed Steak with Chorizo (steak marinated in garlic, oil & sea salt, and grilled with chorizo topped with chimichurri and pickled onions).
Brisket-Stuffed Burrito (Tex-Mex-style flour tortilla stuffed with smoked beef brisket, re-fried beans, shredded cheese, 'rancharo sauce', topped with Monterey Jack and cheddar, served with salsa and guacamole).
Seafood Varadero (Cuban-style deep-fried South American sea bass, octopus, calamari, mussels, tiger shrimp and local lobster, topped with rocoto Peruvian pepper citrus sauce, served with fried yucca and three dips; cilantro sauce, rocoto sauce, and Aji amarillo pepper sauce).
Casino Royale Arepa (Venezuelan-style grilled angus beef patty topped with fried plantains, seared Latin cheese, bacon, avocado, and sriracha mayo on an arepa, a white corn flour bun); Seafood Pasta (pasta with calamari, baby octopus, shrimp, and mussels topped with marinara and housemade pesto).
Habanero Shrimp and Carne Asada (habanero sauced & sauteed jumbo Mexican shrimp, grilled, sliced carne asada marinaded in mojo citrus sauce, served over two tamales filled with cheese & jalapeños); Barbacoa Nachos (fried tortillas topped with dry-rubbed beef brisket roasted with Mexican barbeque sauce, queso made from Oaxaca cheese, jack cheese and mozzarella, puree of black beans and green onions).
Carne Asada Tots (tater tots topped with jalapeño, lime juice and cumin marinated carne asada skirt steak, apple wood-smoked cheddar cheese, pepper jack cheese, pico de gallo and sour cream); Crab Mac and Cheese (elbow mac with Dungeness crab claws, bacon bits, tomatoes and bechamel sauce smoked white cheddar, gouda, gruyere cheese, and garlic & Parmesan panko).
Cheat Day Burger (two local farm beef patties topped with beer wine cheese, deep-fried lobster, avocados, jalapeños, ghost pepper aoli, bourbon bacon jam, and crispy fried onions, and lettuce on a butter-toasted brioche bun); Throwin' It Back Cab Burger (beef patty topped with provolone, pesto aioli and a Cabernet Sauvignon red wine & rosemary reduction).
Not a Philly Cheesesteak (char-grilled Grade-A skirt steak strips, topped with shishito peppers, Mornay sauce made with aged cheddar and pale ale cheese on a classic hoagie roll); Pork Belly Bánh mì (grilled pork belly topped with char siu Cantonese barbecue sauce, mayo, and pickled carrots and jalapeños on a toasted roll).
Beer Can Chicken (roasted whole chicken rubbed with chili spices, lime and a lite beer can); Smoked Brisket Stacker (tri-tip beef brisket smoked with local oak, topped with bread & butter pickles, coleslaw, red onions and chipotle sauce on a toasted brioche bun).
Bao Buns (three steamed bao buns one stuffed with sous vide Berkshire pork or kurobuta pork, Thai sausage and barbecue short rib, all with pickled vegetables); Korean Fried Chicken (double deep-fried chicken in Korean spices and soaked in hot soybean oil, topped with a gochujang buffalo sauce).
"Smokey Chili Jack Daniel's Nachos" (fried tortilla chips topped with beef, and bacon chili made with red onions, garlic, green chilies, pico de gilo, tomato sauce and whiskey, sprinkled with melted cheese, chile con queso, sour cream and green onions).
Owned by former Las Vegas mayor Oscar Goodman: "Joe Pig's Pork Chop" (brown sugar & garlic cured, hickory, mesquite apple & pecan wood smoked and char-grilled bone-in pork chops topped with barbecue sauce and served with chunky apple rum chutney), "Tony Spilotro Strip Steak" (crushed red pepper & garlic marinated grilled skirt steak, served with mashed potatoes).
"Campfire Spiked S'Mores Milkshake" (milk chocolate & coffee ice creams blended with black Whiskey and espresso, topped with whipped cream, a homemade brownie and S'Mores fixings, served in a massive mug coated with chocolate ganache, Graham crackers, chocolate, marshmallow, and gold dust); "King Kong Sundae" (5lb Sundae a huge bowl drizzled with caramel, strawberry & chocolate sauces, filled with vanilla bean, milk chocolate, mint chip, birthday cake, strawberry, rocky road, cookie dough, cookies & cream ice creams, mango & raspberry sorbets, topped with whipped cream, pretzels, white chocolate strawberry curls, brownie chunks, red velvet cake bites, gummy bears, malt balls, rainbow sprinkles, unicorn pops, glazed donuts, chocolate chip cookies, waffle cones, candy necklaces cherries and lit sparklers).
Rao's
Caesars Palace
Rao's Great Gandma's World-Famous Meatballs (beef, veal & pork mixed with breadcrumbs, parsley, eggs, Pecorino Romano cheese, deep-fried and topped with secret San Marzano marinara sauce), Steak Pizzaiola (New York strip steak seared in garlic oil, topped with tomato sauce mixed with bell peppers and onions).
Picante Pizza (apricot wood-fired sourdough thin-crust topped with homemade smoked & dried chilies white wine spicy tomato sauce, mozzarella, provolone, Bel Paese, ghost chili salami, bell peppers, and shishito peppers); Truffle Pizza (thin-crust topped with white wine bechamel made with onions, Crescenta cheese, & Truffle oil, potato slices, truffle-infused salami and shaved black truffles).
"K.I.B. (Kick In the Kisser)" (chuck, short rib & brisket blend patty seared on a Mongolian-style fattop grill, topped with jalapeño pepper jack cheese, avocados, onion straws, pickled jalapeños, and a fried egg, sriracha mayo on a toasted potato bun); "LBV Burger" (three-meat patty, topped with American cheese, 'Boulevard sauce' spicy house mayo, caramelized onions, and lettuce on a potato bun).
Jjanga's Steak & Sushi
(Off The Strip), Las Vegas, Nevada
Sushi Burger (spicy crabmeat, sriracha spicy bluefin tuna chunks, lettuce, seaweed salad, creamy spicy mayo on buns made of panko-covered deep-fried sushi rice)
"Fat Elvis" (banana & bacon, chocolate spread & peanut butter stuffed into brioche bread French toast topped with powdered sugar and strawberries); Chicken in a Waffle (boneless breast dipped in cayenne and paprika, deep-fried and topped with bacon brown sugar country gravy in between two Belgium waffles).
