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Food Rush Episodes
Opening a New Restaurant and Finding Great Items for the Menu
There's only a week to go until opening day for Ryan Scott's second restaurant called Market & Rye. Ryan tests out ideas for his menu, including a recipe for one of his signature dishes -- corn flake crusted fried chicken sandwich. He also shows us where he gets a key ingredient, pickles, for the sandwich. Will the food and the decor be ready for his opening night party?
- Segment 1
- Cornflake Crusted Fried Chicken Sandwich
- Ryan Scott puts a unique spin on the traditional chicken sandwich recipe.
- See Recipe
- Segment 2
- Web Exclusive: Spring and Summer Raw Salad with Squash
- Ryan Scott creates a tasty spring and summer raw salad with squash.
- See Recipe
- Segment 3
- Pickling Tips from a Pickle Master
- Ryan heads to Paulie's Pickling in San Francisco's Bernal Heights neighborhood to explore the place where he gets the pickles for his corn flake crusted fried chicken sandwich. While in the pickling kitchen, Ryan gets some pickling 101.
- Related Photos Watch Segment
- Segment 4
- Restaurant Interior Design
- Ryan runs into some problems as his restaurant begins to take shape. He finds out the new sign for his restaurant is the wrong color and size. It's just days away from opening day, what will he do? And, "Jack of All Trades" Tyson helps Ryan out with the interior decor of his new restaurant. Get a few interior design tips from Tyson.
- Related Photos Watch Segment
- Segment 5
- The Pre-opening Restaurant Party
- Chef Ryan hosts a party the night before opening day at his new restaurant -- Market and Rye -- that also honors the charity he founded, "Harvest for the Heart."
- Related Photos Watch Segment
- Photo Gallery
- Behind-the-Scenes: Prepping Market & Rye
- Chef Ryan Scott gets his restaurant ready for opening day.
- See Photo Gallery
