the way from Little Rock, Arkansas, award-winning Chef Donnie Ferneau owned a restaurant for ten years before losing it due to debt. Along with his wife Meaghan and sous chef Amanda Ivy, he hopes a food truck will be his second chance to show off his southern food with restaurant flair. Wicked Good Seafood – Bill Henrique, Ryan Schuhmacher and Dan Torres are a group of friends from Falmouth, Massachusetts with restaurant backgrounds in a seaside town where business is big in the summer, but slow during the off-season. Obsessed with food, they have a passion and knowledge for New England style seafood. Papi Chulo's Empanadas – A family business on wheels; Luis Lara Polanco, his daughter, Carleena Lara-Bregatta, and his niece, Sarah Hasbun, are a team from Cherry Hill, New Jersey. Luis worked his way up in U.S kitchens since he immigrated from the Dominican Republic to escape poverty, soon opening a restaurant with his wife in 1999. Hoping to help his native community back home, he and his girls cook what he they best: Dominican empanadas. Episodes The Big 'Not So Easy' (Week 1) The newest batch of contestants converged on New Orleans to meet with Tyler and receive a beignet cooking challenge right off the bat. After a few hours of selling beignets, they were sent shopping to make their signature menu. Braised in the South spent a long time looking for a parking spot and Papi Chulo's Empanadas had a trouble making their empanadas due to the heat. Some trucks had a good flow of customers (Brunch Squad and Wicked Good Seafood) while others hardly got anyone the first day (Braised in the South and Southern Frenchie). The second day saw a little improvement in customers for everyone. Challenge #1: Each food truck had to sell their version of a decadent beignet in New Orleans. Ingredients were provided and any profit made was added to their $300 seed money. The truck who made the most was Stick 'Em Up ($131) and the team that sold the least was Wicked Good Seafood ($35). Challenge #2: On day 2, the trucks had to make a special of the day using ingredients from the town's popular "Hurricane" drink (passionfruit, orange, and lime). New Orleans Chef Susan Spicer went to each food truck to sample and the pick best dish, which would eran that team $100 towards their till. The