Rebel Without a Kitchen

With an incredible year behind him, Matt decides to broaden his scope and discover the street food scene in other cities all across North America. Toasting to where it all began, Matt decides to do one more event in Toronto before saying goodbye and hitting the road. He'll be popping up at Toronto's favourite summer event, the Canadian National Exhibition.

Matt dukes it out at the Boston Local Food Festival's first annual Clam Chowda Competition. As a newbie to the city, Matt must eat his way through the city's streets learning everything he can about clam chowder in preparation for the competition. With a secret ingredient and a local clam fisherman to help him out, Matt's hoping he can win over the locals with his take on the clam chowder.

Matt pops up at North America's original gourmet pop-up dining festival, Right Some Good, in picturesque Cape Breton. With fresh seafood available right at his fingertips, Matt scopes out the East Coast food scene to prepare a festival worthy dish.

New York City's street food scene is large and diverse; it can be a little intimidating., but Matt's ready to tackle it. Matt's been invited to pop-up at Viva La Comida, an event that celebrates the unique and diverse street food scene New York has to offer. Matt learns how street food is done there and what it takes to succeed in the streets of the big apple.

The Philadelphia Night Market is the biggest street food festival in Philadelphia, and Matt's been invited to take part. In a place where sandwiches have been perfected over the past 80 years, Matt really wants to wow the masses since he's known as the sandwich guy back home. With his own Rebel take on the Philly cheese steak sandwich, he hopes he can impress the hard-core sandwich fans of Philadelphia.

Matt heads down to Detroit to check out the exploding street food scene. Matt has been invited to take part in the DIY Street Fair, an event with a do-it-yourself approach to revitalizing the city. Tasting his way through classic Detroit comfort street food, Matt comes up with a dish that's sure to impress the locals.

Always looking to challenge himself, Matt decides to do an after-hours take-over of a popular Montreal pizza joint for a one-night pop up event. Cooking rebel versions of Montreal classics, Matt tests his pop-up prowess as he attempts a guerilla-style pop up in a brand new city. Feeling as if it were his first pop up all over again, Matt hopes he can draw in Montreal's late night foodies to his event and impress them with his late-night nosh.

Matt's headed to the barbecue capital of the world, Texas. He's been invited to the Cowboy Classic, located just outside of Austin. It's Matt's first rodeo, and he's determined to learn the craft of barbequing from the professionals. With mouth-watering barbecue available on every corner, Matt hopes to impress the hard-core BBQ lovers of the south with some daring flavors that might just break some barbecue traditions.

Matt explores the Cuban food scene of South Florida in preparation for Miami's Burgerliscious Burger Competition. Meeting a famous chef, tasting amazing street food, and even befriending some alligators along the way, Matt's inspired to fuse his love of burgers with everything he's learned in the city. He hopes to push the envelope by serving up an unconventional burger at the competition, and can only hope the risk will pay off.

Matt is invited to participate in the New Orleans Mirliton Festival. The challenge? It's a vegetable he's never heard of. A real fish out of water, Matt must eat his way through the streets of New Orleans, learning what it is and how the locals eat and cook with the vegetable. And hopefully in the end, he can come up with a dish that will have the locals seeing the vegetable in a whole new light.

Matt has been asked to pop up at Cochon 555, a culinary pork competition and tasting event in Los Angeles where he will serve pork-fanatics his street food version of the pig. The event brings together all the masters of pork to one event. With a massive street food scene to draw inspiration from, Matt checks out other food rebels who are making waves in LA's street food scene.

The city with the largest food cart scene in North America, Portland Oregan, is holding a Cartathlon Scavenger Hunt that challenges teams of foodies to race from food cart to food cart all over the city for a fun food race. Matt will be stationed as one of the food stops for the race. After fully exploring the street food mecca that is Portland, Matt serves up delicious eats with a Canadian twist for the hungry scavengers.

Home sweet home! After being on the road for months, Matt returns home to launch his North American street food tour menu at his restaurant, Lisa Marie. He can't wait to share a piece of his trip with his friends and family back home. As he reconnects with Toronto's street food scene, he decides to come up with a Toronto dish that celebrates the great street food scene he missed and loves right here at home.