Grub Street

We hear king of Bizarre Foods Andrew Zimmern will roll out a food truck on August 25 at the mobile-food utopia that is the Minnesota State Fair. While the eatery won't peddle any pig's blood or frog hearts, its offerings might seem adventurous to non-offal snobs: goat burgers and cabrito sausage (from Pat LaFrieda, naturally), plus veal tongue sliders, and — for the wimps — pork belly. This is reportedly the first of several trucks Zimmern will roll out in different countries. Wonder what he'll serve if he hits Southeast Asia — practically nothing's exotic there.

Thank you. A decision. The twenty-year license for the Tavern on the Green property is officially going to the Emerald Green Group, Jim Caiola and David Salama, who have operated Beau Monde in Philadelphia for over a decade. Their chef, Katy Sparks, will oversee the kitchen. The early plans include outdoor seating for 200 to 300 and takeout service. The new establishment will open fall 2013. Finally!

Last week, the cheftestants were stuck indoors slaving over the teppanyaki, trying to entertain the judges while throwing food in the air and not burning their faces off. This week, they were released into the wild to broaden their horizons a bit. But before they can do that, it’s time to chat about personal matters. Curtis wonders if Mark’s dismissal “settles any household arguments about who’s the better chef.” Clark isn’t “going there,” but nice try anyway, Curtis. Time for the Quickfire: Make an amazing salad using any ingredients from the ultra-amazing 52-ingredient Top Chef Masters salad bar. “It’s as big as a whale, and you’ve got eight minutes to make it sail,” Curtis says, as if he's tsome sort of Aussie leprechaun. Sadly, he won’t be speaking in rhyme for the rest of the episode.