Matt returns home and prepares to launch his street-food-tour menu at his restaurant.

At the Portland Cartathlon Scavenger Hunt teams of foodies race from food cart to food cart throughout the city for a fun food race. Matt serves up delicious eats with a Canadian twist for the hungry scavengers.

Matt pops up at a culinary pork competition in Los Angeles.

Matt participates in the New Orleans Mirliton Festival.

Matt explores the Cuban food scene of South Florida in preparation for Miami's Burgerliscious Burger Competition. He hopes to push the envelope by serving up an unconventional burger, and can only hope the risk will pay off.

Matt heads to Texas to learn how to barbecue.

Matt tackles 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.

Matt has been invited to take part in the DIY Street Fair. Tasting his way through classic Detroit comfort street food, Matt comes up with a dish that's sure to impress the locals.

With his own Rebel take on the Philly cheese steak sandwich, he hopes he can impress the hard-core sandwich fans of The Philadelphia Night Market.

Matt's been invited to pop-up at Viva La Comida, an event that celebrates the unique and diverse street food scene of New York. Matt learns how street food is done there and what it takes to succeed in the streets of the big apple.

Matt participates in a gourmet pop-up-dining festival on Cape Breton Island in Nova Scotia.

Matt dukes it out at the Boston Local Food Festival's first annual Clam Chowda Competition. As a newbie, Matt must eat his way through the city's streets learning everything he can about clam chowder in preparation for the competition.

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.