Tonight’s the finale of Great Food Truck Race and it’s been another good season. We’ve enjoyed watching all the contestants pursue their dreams. Better yet, we were able to get to know some of the contestants on a more personal level outside the show. We caught up with Tiffany Seth, one of the Momma’s from Momma’s Grizzly Grub, as she shared her experience on the show with us as well as who from the show she would love to invite over for dinner. Any guesses?
FP: We love the concept of Momma’s Grizzly Grub. How do the three of you know each other? How did the concept evolve?
TS: Angela and I met through our husbands, both air traffic controllers. I was living in Fairbanks, Alaska at the time, and Adriane and Angela were, of course, in Wasilla. A fast friendship developed, and we’ve had many adventures together, in the kitchen and beyond! Angela even stood up for me in my Alaskan wedding, and Adriane was our flower girl. We share a rich history.
Angela has been behind a desk as a financial analyst for a long time, but preparing and serving food has been her passion for as long as I can remember. She loves to make melt with delight (and sometimes heat!) with her creative, delicious recipes, so when she found the casting call for rookie food truck operators, she went for it, and brought Adriane and me along as her chase-the-dream team.
FP: Tell us about your experience on the Great Food Truck Race. What was it like to compete with the other food trucks? What will you remember most about the experience?
TS: Once we were selected to compete, I watched the show with Angela (a die-hard Great Food Truck Race fan) and thought “What in the world have we gotten ourselves into? This looks HARD!” I’m here to tell you that the viewing public will never know just hard it was! The hours were long, and we were exhausted most of the time, but the excitement of the competition and the camaraderie that developed among the teams and the production crew kept everyone going. Adrenaline production went into overtime for sure! We learned so much about television… We will forever watch TV from an “enlightened” perspective!
I have made many new friends, competitors and crew included. It’s so great to keep in touch with all of them. Many of them live very different lives than I do, so there’s always something to celebrate and/or laugh at by staying in touch. As far as the other teams, I’m super excited to watch their businesses develop and grow because of the publicity generated by the show.
FP: Besides Momma’s Grizzly Grub, what is currently keeping you busy? Any projects in the works? What are some of your non-Momma’s related interests?
TS: Angela and I live 4000 miles away from each other now, which makes it challenging to do anything as a group, food truckin’ or otherwise! While Angela has been building a following on the Alaska fair circuit since we left the race, I have been building a following for Momma’s online. I’ve learned a lot about website development, social networking and search engine optimization this summer, all in an effort to capitalize on the once-in-a-lifetime national publicity that has been generated by the show. I’ve developed mommasgrizzlygrub.com and my own site, tiffanyseth.com, both of which are ongoing projects with loads of potential for both Momma’s Grizzly Grub and me.
It’s a challenge to give them the attention they need, as I’m a homeschooling mom to two amazing kids, I run my own home-based business, and I’m the lead fitness instructor at a local gym. Lots going on!
FP: What are some of your favorite meals to prepare when you are home?
TS: Susitna Street Tacos, of course! Despite the fact that we began the race in L.A. as a gourmet pasta truck, we quickly became a taco truck after Tyler’s ballpark challenge in Amarillo. I’ve made these spicy little numbers for friends and family, who all appreciate tasting food prepared “on TV.” They are chipotle-spiced buffalo chicken tacos in a warm corn tortilla with Angela’s very own creamy lemon cranberry coleslaw.
My family loves pizza and pasta made with our home-canned tomato sauces from the garden, along with wild and domestic game that we prepare on a smoker. My 10-year-old daughter has caught the foodie bug. She prepared an anniversary meal for my husband and me–all by herself–featuring caprese salad, creamy garlic flatbread pizza (her own creation!) and chocolate lava cake.
FP: Sounds like your daughter definitely caught the foodie bug!
What are some of your guilty pleasures (if any)? We like to call them foodie pleasures, hence the name 🙂
TS: Chocolate. The darker, the better. And brownies. And gooey, slightly underbaked chocolate chip cookies. Cocoa-roasted almonds. (Are you sensing a theme here?) I also love all things coffee, especially when chocolate is involved. Some of my savory faves include cornmeal battered farm-raised catfish, ultra-tender Philly cheese steak sandwiches, fish tacos and shrimp, shrimp, shrimp!
FP: Coffee and Chocolate are definitely foodie pleasures for sure!
Name any three individuals you would invite over for dinner and why.
TS: I’d love to have Lena Price (Coast of Atlanta) over for dinner! She is a stellar person, and I’d like hang out with her over a couple of cold beers while we share stories and make those fish tacos that I never got to try during the race!
My BFF from childhood, Kim, because we never get to see each other anymore, and we had the very best times at the lake together growing up, and she makes me laugh harder than just about anybody.
Country music legend George Strait, because I’ve loved him since I was a teenager, he’s married to his high school sweetheart and his voice still melts like butter all over me. Bring your guitar, George. I’ll build a bonfire.
FP: A bonfire with food and a guitar sounds awesome to us!
In three words, how would your friends/family describe you?
TS: Genuine. Adventuresome. Personable. (I asked my mom. She’s sitting right here.)
FP: You know…Moms are always right 🙂
What advice do you have for anyone who wants to start a food truck?
TS: GO FOR IT! Just do your research first. You can’t put a sign in the middle of the forest and expect to make a million bucks. Develop your concept and recipes, conduct some serious market research, make a plan, shop for bargains and work smart. And if you don’t have an outgoing personality (not that there’s anything wrong with that!), find someone who is personable to be your front man!
FP: Will the people of Alaska see a Momma’s Grizzly Grub cruising the streets in the near future?
TS: YES! Angela has recently purchased a tiny green taco truck in Alaska that will soon be the new “Big Orange” for Momma’s! Alaska is the primary market for now, but who knows?! Time to “get rollin'” and see where the road leads!
FP: That’s so exciting! We are sure Momma Grizzly Grub will be a huge success wherever you decide to go. Let us know if the road ever leads to NY
Thank you Tiffany for your time and insight! We wish you continued success!