Christopher Lee is making red snapper ceviche, creamy risotto, and a pan-roasted pork chop with a mâche and fennel salad. He knows that he's currently tied with Tim Love, star-wise, and needs to have a strong showing to overtake Hubert Keller.
Tim Love is making a pozole, which uses hominy as a main ingredient. Except he doesn't have any hominy. [He should make a P'Zone instead. - Z] He replaced it with corn, and hopes to get a lot of flavor from that. As time runs down, Christopher Lee made some microwave popcorn and shares it with his fellow chefs. Michael Schlow talks about his charity, the Cam Neely Foundation.
Tim Love explains his revised menu. He's starting with scallop Carpaccio, since he can't sear the scallops since they were frozen. His second course is the squash and corn "pozole" (the editors put it in quotes, apparently because there's no hominy in it?). The third course is a skirt steak with braised kale.
Michael Schlow knows he's in last place going into the elimination round, and it's going to be tough to come back from that, but he's going to try. The chefs have to plate their food right there in the dorm room, which is pretty hilarious. I do love that this college has normal-sized (that is, tiny) dorm rooms. This isn't Felicity, with their gigantic loft-sized dorm rooms.
The chefs walk out into the dining room and meet the college students and critics that will be sampling their dishes. Christopher Lee is most impressed that Gael Greene is there, since she will inevitably speak her mind, whether her opinion is popular or not. All of the chefs are impressed with the critics as a whole.
The first course is served. Tim Love has scallop Carpaccio with lime and chili. One of the college students calls it "interesting" and James Oseland admires the high quality olive oil used, but Jay Rayner doesn't think there's enough heat for something with the word chili in the name. Michael Schlow's salmon crudo with cucumber, mint, red chilis, and kumquat is up next. The students like it and are amazed that it was created in one of their dorm rooms, but Jay Rayner points out that since part of the challenge was to use limited cooking facilities, it kind of seems like cheating to present a dish that doesn't require cooking at all. Next up is Christopher Lee's red snapper ceviche with citrus juices, avocado, and popcorn. So that's why he made popcorn! The critics all love it, and declare it the best so far. Hubert Keller offers up a Scottish salmon mi-cuit served over creamy whole-grain mustard. We don't get a lot of commentary on that one, other than James Oseland saying that it's delicious.