Food Rush Episodes

Opening a New Restaurant and Finding Great Items for the Menu

Tags: Food Rush
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
Cornflake Crusted Fried Chicken Sandwich
Ryan Scott puts a unique spin on the traditional chicken sandwich recipe.
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Segment 2
Web Exclusive: Spring and Summer Raw Salad with Squash
Web Exclusive: Spring and Summer Raw Salad with Squash
Ryan Scott creates a tasty spring and summer raw salad with squash.
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Segment 3
Pickling Tips from a Pickle Master
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.
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Segment 4
Restaurant Interior Design
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.
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Segment 5
The Pre-opening Restaurant Party
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."
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Photo Gallery
Behind-the-Scenes: Prepping Market & Rye
Chef Ryan Scott gets his restaurant ready for opening day.
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