Grayson is stuffing chicken breasts with spinach and egg yolk. They have an hour until service. Paul is making friends with the guys in his kitchen. He's worried that his sweet and sour sauce might be too sweet, so he's adding in pickles. Lindsay has very little space to cook, and can only use two pots, so she has to prioritize. She reminds the owner to keep her updated on how much money she owes them for ingredients, but she has a limited amount, and doesn't have time to stay and wash dishes to earn money back. Ed is packing up his food with a checklist. The others are also packing up and paying their bills. Grayson has to carry her chicken in her hand because she's worried the egg yolks will break if she puts them in her basket. Once at the Alamo, they will only have fifteen minutes to plate and reheat their food.
Biking, biking, biking. Grayson is riding one-handed and holding the pan of chicken on her hand. And it's hot. And she doesn't have an oven mitt. They all arrive at the Alamo and head into the kitchen (there's a kitchen?) which is weirdly nice. They all start plating and mixing and reheating and whatnot as the judges arrive. It's Tom, Padma, Gail, and Pee-wee. Lindsay's dish didn't turn out, although she doesn't explain why, but she's confident in the flavors. They have five minutes left, and it's being served family style, so they have to put it in one big pan. Paul thinks he's gone too heavy on the sweet and sour sauce, so he adds more pickles, and now he's worried that he's ruined his dish. Time to serve!
Since they're serving family style, all of the cheftestants come out and describe their dishes. Sarah goes first, and presents her summer vegetable egg salad with chicken skin vinaigrette. Grayson made an egg, spinach, and gorgonzola stuffed chicken with butternut roasted squash. Lindsay serves stuffed zucchini with beef cheeks, rice, and goat cheese. Ed serves chicken and grits with raw corn, and kale salad with red-eye gravy. And finally, Paul presents roasted chicken with a red curry gastrique, and summer salad with basil blossom oil.