Restaurateur & TV personality Joe Bastianich and chef/restaurateur Tim Love vie against each other to invest their own money in food concepts they believe will make millions. Each week, two teams will compete for a shot at making their dreams come true.
Exotic Eats, U.S. Currency
Jul 8, 2014
Joe Bastianich and Tim Love decide whether or not to invest in Kraken Congee in Seattle, Wash. or Ramy's Falafel Fusion in Portland, Ore.
A Truck Load of Money
Jul 15, 2014
Food trucks are featured, including Baby's Badass Burgers in Los Angeles; and Bacon Bacon in San Francisco, which features a bacon-theme menu.
Cold Cash for Warm Bread
Jul 22, 2014
Baked goods are featured. Included: a mother-and-daughter team from Brooklyn who want to open a quick-serve waffle-cone restaurant in Manhattan; and friends from New Jersey who came up with the idea of an upscale bread company.
Small Plate, Big Money
Jul 29, 2014
Two fledgling "small plate" businesses from Los Angeles are featured. Included: a catering company run by two best friends; and a husband-and wife team who want to grow their charcuterie business.
Pasta-Bilities for Investment
Aug 5, 2014
Two pasta companies compete for financial assistance, including a gluten-free-pasta concept that uses chickpeas as a main ingredient; and a ravioli tasting bar featuring unusual flavor combinations.
Sweet Investment
Aug 12, 2014
California natives have a idea of infusing bacon and chocolate. A couple from Oakland hope to sell alcohol infused marshmallows.
Comfort Food Cash-in
Aug 19, 2014
Joe Bastianich and Tim Love hear a pitch from Mac-o-licious, a pair of divas from Los Angeles who claim to have the best Mac ‘n’ Cheese. By adding artisanal cheeses and high-end ingredients, they hope to get a shot at creating their dream restaurant. Next up is a pitch from a young couple who burst onto the San Francisco food scene with Bespoke Donuts, a made-to-order, hand-crafted doughnut restaurant offering both sweet and savory choices.
The Best Ingredient for Investment
Aug 26, 2014
A chef and his wife create a successful snout-to-tail catering company; a small anchovy-themed pop-up is run by a recently divorced couple who want a more permanent location.
