food network recipes

Miami’s D’Pura Cepa Food Truck Competes in Food Network’s “The Great Food Truck Race” With Tyler Florence

You’ve seen D’Pura Cepa parked at Smorgasburg Miami. Now you can catch it parked on TV for the near future.

The Puerto Rican food truck — operated by Jose Carnot, Janshanic Santos, and Louis Del Rio Rubio — is appearing on The Great Food Truck Race: David vs. Goliath on Food Network. The season premiered on June 18 and airs weekly on Sundays at 8 pm through its July 30 finale.

“Somehow Food Network found us through our Instagram page,” Santos tells New Times. “And we said yes to being on the show. It’s a wonderful opportunity to be the only Latinos in the competition and show our Puerto Rican culture, too.”

D’Pura Cepa was born after Carnot and Santos left Puerto Rico when their Piñones restaurant, La Ventana, was destroyed by Hurricane Maria. The duo worked in various restaurants in South Florida and for private event companies before pursuing the pop-up concept and ultimately being selected for the Smorgasburg space.

This season marks the first time The Great Food Truck Race has taken on a “David vs. Goliath” theme, pitting established food trucks — like D’Pura Cepa — against rookies that have never owned a food truck. In total, nine teams — spanning a Creole operation out of St. Louis to a Creperie out of Atlanta — work through competitions focused on culinary prowess, marketing skills, and sales to impress a rotation of guest judges.

Tyler Florence hosts the show, and this season’s judges include chefs Joe Sasto, Jet Tila, and last season’s winner, Evanice Holz. Filming took place throughout Los Angeles, which was quite the experience for our Miamians.

click to enlarge

The cast of The Great Food Truck Race: David vs. Goliath on Food Network, including Miami’s own D’Pura Cepa.

Food Network’s photo

“We had never been to LA, so when we got there, we didn’t know what to expect,” says Carnot. “The hardest thing, coming from Miami, is that it was so cold, like 40 and 50 degrees some days. And the traffic in LA is crazy, particularly driving a 30-foot truck and changing lanes in all that traffic. Plus, Puerto Rican food is not very common out there… no one knew what mofongo or things like it were on the street. So, we have to teach them all about it.”

Sunday’s episode required teams to prepare a dish that defines their business, followed by racing to an LA Little League complex to serve players and their families. As part of episode one, Los Angeles Dodgers star Mookie Betts made an appearance, and D’Pura Cepa prepared a trifongo, using three types of plantains, with chicken fricassee.

“That first episode was a bit nerve-wracking, realizing you’re in front of Tyler, the whole crew of the Food Network, and everyone else,” says Carnot. “But we made it through.”

Spoiler alert: D’Pura Cepa survived the first episode, placing sixth in the first competition. As for how they’ll fare for the rest of the season? Well, you’ll just have to tune in. Commenting on the experience without ruining any surprises, Santos was a fan of the experience and had big aspirations for their operation.

“It was a life-changing experience that definitely changed our lives for the better,” she says. “From here, we want to expand, open a restaurant, and do more pop-ups where we can share the history and flavors of Puerto Rican food.”

The Great Food Truck Race air Sundays at 8 pm on the Food Network.

How to Reduce Food Waste: an Imperfect Foods Guide

What do you get when you gather a whole team of foodie fanatics and sustainability savants in one place? A whole bunch of knowledge!

Imperfect is all about reducing waste at every step from farm to fridge, and we know so many of our customers want to waste less and live more sustainably but aren’t sure where to start. Well, consider this square one. We’ve compiled articles on everything from cooking artichokes to regrowing lettuce in your windowsill so you know exactly where to turn when you’re feeling lost. Enjoy!

Zero Waste Tips

Cutting down on food waste at home is a hugely impactful way to save all the resources that went into growing your food, not to mention all the money you spent buying it. Here’s our stacked set of guides and tools for using every bit of what you’ve got.

Scrappy Cooking

Our favorite kind of cuisine isn’t Italian or Thai or Mexican. It’s scrappy! We love cooking with the mentality of using what you have rather than following a recipe exactly. And if there’s a way to give veggie scraps, the last few drops of sauce, or orange peels another life, you butter believe we’ll make it happen. Here’s how.

Gadgets & Gear

Having the right gadgets can really make or break your experience in the kitchen. Here are the tools of the trade we recommend, plus how to care for them to make them last.


Alright, friends. Time to drop some knowledge bombs. Here’s how to grill everything from burgers to beets, pickle any vegetable that you come across, and even transform raw produce into fantastically fermented delicacies.


Must-have ingredients

When it comes to dry ingredients, it’s all about staples. Here’s what we recommend always having on hand whether you’re baking vegan cookies or prepping an old fashioned roast.

Ingredient Guides

Ever seen a vegetable and thought, “What on earth do I do with that?” We’ve been there. Here are our guides for cooking the weird and the wacky, plus a few downright genius tips for cooking everyday ingredients.

  • Artichokes: Here are 3 tips for cooking with artichokes.
  • Beets: Here’s everything you need to know about cooking with beets.
  • Brussels sprouts: Learn our top 5 tips for roasting Brussels sprouts.
  • citrus: Learn about the main types of citrus in our citrus 101.
  • Chili peppers: Read our pepper 101, learn how to pick the right hot pepper for you, and see why we love habanero peppers so much.
  • cooking oils: Learn which cooking oils to use when with this handy guide and in our Baking Fats 101.
  • Eggplants: Learn our 4 tips for making delicious eggplants.
  • Herbs: Check out our guide to herbs and learn when to use fresh or dried herbs
  • Kale: Learn how to love kale again.
  • Leafy Greens: Understand 4 common leafy greens and what to do with them.
  • Nuts: Read our advice for how to cook with nuts.
  • Persimmons: Learn the difference between Hachiya and Fuyu persimmons.
  • Pomegranates: How to cook with pomegranates.
  • Pumpkins: Here’s everything you wanted to know about cooking with pumpkins.
  • Root vegetables: Get your common questions about root vegetables answered by chef Abra Berens.
  • Spices: Get some tips about using our favorite spices, discover our top fall spices, or learn about spice pairing.
  • Squashes: Check out our squash cheat sheet to learn about the most common types and when to use them.

gardening & Composting

Here’s the magical thing about plants: they keep on giving even after you’ve finished dinner! Learn how to compost and which veggies will grow right in your kitchen.

lady bugs
  • Learn which vegetables you can actually re-grow from their scraps from Kevin Espiritu of Epic Gardening.
  • Check out our composting 101 to learn how to get started where you live.
  • Can’t compost where you live or don’t want to? Find a composting pickup service near you.

LocalMotive – 17 years building local food networks – Think Local

It was almost a year ago that flooding washed away portions of the Coquihalla Highway.

One of the casualties of that catastrophic event was disruption to the food supply chain to the Okanagan.

It was at that time that a small, locally owned and farmer-focused market and delivery service called LocalMotive drew the attention of many local shoppers.

While many store shelves were bare, LocalMotive had an abundance of produce, eggs, dairy and more. And, as people line up desperately to find healthy fresh food, the company’s vision of a local food supply chain manifested unexpectedly for the small company.

“When we started our company in 2005, barely anyone was buying organic and there was a small number of people focused on local food supply,” says owner Thomas Tumbach, who has a bachelor of science degree in agroecology from UBC.

“With the increasing number of climate-related events, there are more and more impacts on food supply. Farmers live and die by the weather. Due to these events, most consumers are starting to take note of how their choices will either help build up and support, or work against, local farmers and degrade the local food system. Every purchase consumers make affects the direction of the food system we will have in the future.”

LocalMotive started as a small organic home delivery service that packaged seasonal hampers of local organic fruits and vegetables, called consumer-supported agriculture (CSA) boxes. It delivered them to homes in the area.

“CSA is a popular emerging model for building direct food connections between farmers and consumers,” says Tumbach.

In a CSA box delivery model, consumers sign up for a subscription to a CSA box and get it delivered to their door weekly.

“Our organic home delivery service is still running after 17 years, it really helps our farm plan how much to grow and to reduce overproduction and related food waste,” said Tumbach.

LocalMotive currently serves more than 500 clients monthly from West Kelowna to Osoyoos and supports more than 25 local farmers with their unique subscription service and online ordering platform, available at

In 2020, the company expanded its offerings by adding a retail market in Penticton.

“Many of our customers loved our delivery service but wanted more access when they ran out of produce. So we decided to open a retail space they could come six days a week, year-round.”

LocalMotive Market offers a wide array of local organic produce, but also works with local processors that make value-added products, such as preserves, sauces, body care products, gift items and more. The market offers a full line of grocery, dairy, bulk foods and ingredients, and produces many unique foods in its own kitchen, where it preserves local fruits and vegetables that often go to waste.

“There is a lot of food waste involved in farming. A good farm will typically average a loss of 20% of crops due to various cosmetic failures, but the food is still usable,” says Tumbach. “This is why we started a kitchen at the market, so we could reduce waste and make valuable products from them.”

The Local Motive kitchen produces its own line of pickles, jams, sauerkraut, kimchi, yogurts and grab n’ go lunch items, which are some of the main attractions of the market.

Another way LocalMotive reduces waste in their market is by offering customers the opportunity to shop “plastic-free.”

Customers can go to the market with their own containers and use the unique “Fill Joy” jar tag system, where they tag their containers with a Fill Joy chip that is recognized by the till at the check out.

“The new Fill Joy system speeds up the process of plastic-free shopping, and allows customers to shop quickly without using plastics,” says Tumbach.

Customers can fill bulk grains, nuts, coffee, tea, flour and dried fruits, as well as a full line of cleaning products such as shampoos and conditioners, soaps, laundry detergents and more.

Located adjacent to Tony’s Meats and Woudas Bakery in the Apple Plaza in Penticton, LocalMotive makes the plaza a one-stop shop for many dedicated customers.

“Our customers love what we are offering,” says Tumbach. “The quality and freshness make our products unique and appealing, and that is why we are increasing our retail space, so we can show off the amazing array of local products that are available and help reduce our impact on the environment with plastic-free shopping options.”

So stop by checking out the exciting new market, and bring your own containers for the many bulk foods and cleaning products

LocalMotive is located in the Apple Plaza at 1848 Main Street in Penticton and is open Monday to Saturday from 10 am to 5 pm. Contact it at 236 422-3512 or go to its website at

This article is written by or on behalf of the sponsoring client and does not necessarily reflect the views of Castanet.

Food Networks’ Guy Fieri Visits The Amazing Vincentown Diner in Burlington County, NJ

It is one of our favorite diners here in the Garden State. This iconic diner in Burlington County is one that many in Jersey love and now Food Network’s Guy Fieri is another fan of the famous Vincenttown Diner.

Guy Fieri’s Late Night Goldbelly Party At SOBEWFF 2022

Getty Images for Goldbelly

A little background on the Vincenttown Diner. According to their website, “The original Vincentown Diner was built in 1953. It was an old school, stainless steel train car style building. In 1969, three brothers Nick, Spiro and Peter bought the diner and surrounding property. In 1973 they built the current diner near where the the original once stood. Since then, the diner has received many cosmetic changes including our recent exterior remodel in 2019.” The diner was named “BEST DINER IN SOUTH JERSEY 2022” by South Jersey Magazine.

We have always loved going to the Vincentown Diner over the years. We love that they shop locally and deliver farm to table meals, locally here in Jersey. The meals are always great, and the coffee and desserts are awesome as well.

Shawn Michaels

Shawn Michaels

Recently the Vincentown Diner was featured on the very popular Food Network series “Diners, Drive-In’s, and Dives” hosted by Guy Fieri. The diner featured a dish “Mile High Meatloaf” which is one of my favorites, I’ve loved Mom’s and my Wife’s meatloaf all my life and this one looks like a winner too!

Food Network via Facebook

From the looks of this dish, I’m ready to head to Vincenttown now! There will be another airing of the Triple D episode featuring the Vincentown Diner so keep your eyes open for the “Mile High Meatloaf”.

Vincent Town Diner via Facebook

Shawn Michaels

Shawn Michaels

From coast to coast: The 20 best regional fast-food chains to try

From burgers to subs and even creamy milkshakes, these tasty fast-food chains, compiled by Stacker, are a must-try on your next road trip.

LOOK: 20 American foods that raise eyebrows outside of the US

Stacker compiled a list of 20 unusual and uniquely American foods that might raise eyebrows outside the US

Phoenix chef Jorge Gomez competes on Food Network’s ‘Chopped’

Chef Jorge Gomez appears on "Chopped"

Chef Jorge Gomez, a corporate chef and partner at Humble Pie and Humble Bistro is competing on Food Network’s “Chopped: Casino Royale XL: Battle Four,” airing on Jan. 24.

In this competition, the contestants are allowed to gamble away an ingredient they don’t like to cook with. For example, one basket features something called “goat water.”

But giving away an ingredient does not guarantee getting back a better ingredient. It depends on what number the players roll. Odd numbers result in a worse ingredient, while even numbers bring better ones.

Who is chef Jorge Gomez?

Born in Hermosillo, Mexico, Gomez graduated from the Culinary Institute of Mexico in Puebla. But his love of cooking started even early. At a young age he learned the secrets of the kitchen from his grandmother.

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