Eat St. Season 4 Episode 10 Get Stuffed

In Eat St. season 4 episode 10, titled "Get Stuffed," the show takes viewers on a journey to explore some of the most tantalizing stuffed dishes from food trucks across North America. Host James Cunningham travels from one end of the continent to the other, sampling a variety of mouthwatering stuffed creations, from savory to sweet dishes.

The episode starts in Austin, Texas, where Cunningham discovers The Peached Tortilla, serving up Asian-inspired street food with a Texan twist. Here, he gets to taste their famous Banh Mi Taco, stuffed with slow-cooked pork belly, pickled carrots, and jalapeños, topped with cilantro and a squirt of Sriracha aioli.

Next up, the show moves to Nashville, Tennessee, where The Grilled Cheeserie serves up their take on the classic grilled cheese sandwich. Cunningham tries their "B+B" sandwich, made with bacon and blueberry compote stuffed between two slices of sourdough bread, grilled until the cheese is melted and gooey.

Moving further north, the show stops at Winnipeg, Manitoba, Canada, to sample the delectable stuffed pierogies from Perogy Boyz. Cunningham tries the "Biggie Smalls" pierogi, stuffed with bacon, cheddar cheese, and potato, and topped with sour cream and green onions.

Back in the United States, the show heads to Los Angeles, California, to indulge in the sweet and savory stuffed waffles from Waffles de Liege. Cunningham gets to sample their "Bacon Egg and Cheese" waffle, with crispy bacon, a runny egg, and melted cheddar cheese sandwiched between two warm Liege waffles.

The journey continues to Portland, Oregon, where The Dump Truck serves up delicious dumplings with a twist. Cunningham tries their "Dump and Go" dumplings, stuffed with pork and cabbage, served with a drizzle of chili oil and a sprinkle of green onions.

The show wraps up in Vancouver, British Columbia, Canada, where the Roaming Dragon food truck serves up their take on Chinese street food. Cunningham tries their "Dragon Boat" bun, filled with five-spice pork belly, pickled daikon, cucumber, and hoisin sauce, all tucked inside a warm, fluffy bun.

Throughout the episode, viewers get a glimpse of the vibrant food truck culture across North America, with food vendors using the freshest ingredients and bold flavors to create unique and unforgettable dishes. The show highlights the talent and creativity of food truck owners who have a passion for cooking, and the unique experience that food trucks offer to people who want to try something new and exciting. So, viewers are in for an exciting culinary adventure in this episode of Eat St. season 4.