The seventh season of Food Paradise, an American food reality television series narrated by Jess Blaze Snider (formally Mason Pettit) on the Travel Channel, premiered on August 12, 2015. 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 September 9, 2015.http://www.epiodate.com/tv-show/food-paradise?season=7
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
Seafood Paradise 2
Restaurant Location Specialty(s) San Pedro Fish Market & Restaurant San Pedro, California World Famous Shrimp Tray (choose from any kind of shrimp, fish filet, whole fish, shellfish, crab, or lobster served "California-style", grilled with butter and secret spices, served with grilled fajita vegetables, potatoes and a loaf of garlic bread); "Classic Combo" (tray of grilled jumbo Ecuadorian shrimp and Main lobster); Huachinango (Mexican red snapper, butterflied, coated with a secret spicy tomato-based wet barbecue rub and grilled); "Super Combo" (tray of grilled salmon, 4 kinds of shrimp, jumbo scallops, littleneck clams, black mussels, calamari, and green mussels from New Zealand) Drago's Seafood Restaurant & Oyster Bar New Orleans, Louisiana Charbroiled Oysters (flame-grilled local oysters on the half shell with their famous butter-garlic sauce made with black pepper, Italian seasoning and double chopped garlic and topped with cheese) Gigi's Sotto Mare Oysteria & Seafood Restaurant North Beach, San Francisco, California Cioppino (Italian fish stew invented in San Francisco in the 1800s. It consists of fish stock made from a burnt onion, carrot, white onion, celery, pepper and parsley monkfish, Branzino, European seabass, red snapper, along with, crab, mussels, clams, calamari, prawns, bay shrimp and scallops topped with tomato sauce made from olive oil, garlic, celery, onions and butter, heaped onto a bed of penne pasta in a silver pot that serves two) Jimmy Cantler's Riverside Inn Annapolis, Maryland Jumbo Lump Crab Cakes (Maryland blue claw crabmeat steamed with Old Bay seasoning and mixed with mayonnaise, Tabasco , salt, parsley, dried mustard, paprika, and Worcestershire sauce, form into two 5-ounce balls, baked and served with a lemon wedge, seasoned fries and coleslaw); Softshell Crab (two softshell crabs dredged in seasoned flour and deep-fried served with hushpuppies) Red's Eats Wiscasset, Maine Lobster Roll (fresh Maine lobster knuckles tails and claw meat from Atlantic Edge Lobster, steamed on a toasted and buttered New England–style hot dog roll and served with hot drawn butter and mayonnaise on the side) Fleet Landing Restaurant Charleston, South Carolina Low Country Shrimp & Grits (sautéed local jumbo white shrimp on a bed of 10-ounce portion of grits made with heavy cream, ladled with gravy, a roux made from bacon fat, flour and baked to brown and sautéed with the Trinity of diced red bell peppers, green bell peppers and red onions, de-glazed with white wine, shrimp and beef stock, and served with sliced Andouille sausage); Fried Green Crab Napoleon (panko-coated deep-fried green tomatoes layered with crab salad made with little-lump meat, fresh tarragon, Old Bay, and granulated garlic, drizzled with shellfish cream sauce made from shrimp and crab stock and chili oil, topped with mixed green and carrot curls) Frenchy's Rockaway Grill Clearwater, Florida Original Grouper Sandwich (fresh local grouper, beer-battered, deep-fried and topped with American cheese, lettuce, tomato and tartar sauce on a toasted onion bun); Grouper Reuben (sautéed grouper dusted with seasoning and butter, topped with sauerkraut, Swiss cheese and Thousand Island dressing on toasted marble rye bread); Buffalo Grouper Sandwich (deep-fried grouper drenched in buffalo hot sauce and topped with chunky blue cheese) The Daily Catch North End, Boston, Massachusetts Lobster Fra Diavolo (local hard-shell lobster, clams, P.E.I. mussels, domestic shrimp, local scallops, and native calamari sautéed in extra virgin olive oil, fresh garlic, anchovies, crushed red pepper, and white wine, along with homemade fish tomato sauce, all served over house-made linguini or black pasta made with squid ink); Monkfish Marsala (breaded lightly fried monkfish sautéed with mushrooms, marsala wine made from raisins, prunes and figs, squeeze of fresh lemon and butter)
Late Night Paradise Restaurant Location Specialty(s) B.A.D. Burger New York City, New York B.A.D. (Brunch All Day). Pulled Pork Benedict (pork butt dry-rubbed with garlic, cumin, salt, pepper, fresh-ground espresso coffee, pulled and caramelized with barbecue sauce, topped with two poached eggs, and drizzled with chipotle-hollandaise on deep-fried hash-brown buns made out of mashed-up home fries and sweet potatoes, buttermilk and breading served with apple slaw); "Thanksgiving Burger" (beef patty grilled on flat-top with clarified butter and salt topped with mashed potatoes, secret brown gravy, cranberry sauce and crispy fried onion strings) Delia's Chicken Sausage Stand Atlanta, Georgia "The Hot Mess" (chicken sausage made with chicken thighs, paprika, cayenne, crushed red pepper and brown sugar, dipped in "comeback sauce", a tomato-and-vinegar-based barbecue dip, topped with homemade black bean & chicken chili, pickled jalapenos and shredded cheddar, drizzled with beer & cheese sauce on a Philly-style Amoroso roll); "Sloppy Sliders" (chicken sausage patties, topped with comeback sauce, beer & cheese sauce and pickled jalapenos on tiny slider buns) Five Bucks Drinkery St. Petersburg, Florida Mac-N-Cheese Melt (pork butt dry-rubbed with blackened-redfish seasoning, black pepper, salt, diced green bell peppers, and onions, along with local beer, pulled and topped with American cheese, barbecue sauce, and macaroni & cheese made with shell pasta on buttered toast); Texas Burger (80/20 beef patty topped with pepper jack cheese, jalapenos, and onion rings, drizzled with sriracha aioli on butter-toasted buns); Fried Bacon (deep-fried and served with maple syrup) Surly Girl Saloon Short North, Columbus, Ohio "Swashbuckler's Super Supper Tray" ("pigs in a biscuit"—roast pork dry-rubbed with cumin, red pepper flakes and Jamaican jerk seasoning, pulled and placed in a pot with caramelized onions, sautéed garlic, and pork & chicken stock, de-glazed with orange juice on a pair of buttermilk biscuit sliders, served with mashed potatoes, steamed broccoli and a "boozy cupcake" chocolate cake laced with vodka topped with vanilla icing and a cherry); "Corn Chip Pie" (beef & bean chili topped with shredded cheese and Fritos corn chips, scallions and special sour cream); "Boozy Cupcakes": Root Beer Bourbon Cupcake (root beer-infused cake frosted with bourbon buttercream) Ms. P's Electric Cock (food trailer) Austin, Texas Crispy Fried Chicken (three-piece chicken parts dunked in a buttermilk wet dredge with secret hot sauce, dipped in spiced flour, deep-fried in peanut oil, garnished with parsley and escabeche, or pickled whole jalapeno and onions, served with a sweet roll) Ian's Pizza Madison, Wisconsin Mac N' Cheese Pizza (20-inch dough topped with local mozzarella, boiled elbow macaroni noodles, and homemade crème fraiche, along with shredded Wisconsin cheddar cheese); Barbecue Brisket & Tater Tots Pizza (topped with local mozzarella, disk-shaped tater tots, and 18-hour smoked beef brisket, drizzled with homemade barbecue sauce) Cooter Brown's Tavern & Oyster Bar Uptown, New Orleans, Louisiana "Bayou Philly" (Philadelphia cheesesteak-inspired sandwich consisting of grilled local Gulf shrimp, alligator sausage, Trinity or onion-and-pepper mix, slices of American cheese and pepper jack on a Leidenheimer French baguette); Muffuletta (salami, ham, and mortadella topped with Swiss cheese, provolone, and Italian olive salad on a big round sesame seed bun, served warm to melt the cheese unlike other muffulettas) The Fat Shack Fort Collins, Colorado "Late Night Done Right" serving New Jersey–style Fat sandwiches: "The Fat Shack Sandwich" (deep-fried chicken tenders, onion rings, French fries, jalapeno poppers, mozzarella sticks, and Philly-cheesesteak meat with two slices of American cheese, and drizzled with honey mustard sauce on a fresh-baked hoagie roll); Deep-Fried Oreos; Deep-Fried Rice Krispies Treats
Mac N' Cheese Paradise