Shopping. Ed explains that he's a Red Sox fan, being from Boston. Booo! The enemy. Ed is thus familiar with "ballpark flavors" and hopes to incorporate them in his dish. Angelo is trying to make dim sum, which is steamed rolls with pork stuffed inside. The problem is that he can't find the proper types of rolls and I guess doesn't know how to make them? You'd think after getting dinged for using frozen pastry last week, he'd learn to make it himself or do something different. Anyway, he ends up picking hot dog buns, which probably are appropriately "ballpark" but maybe not so great, flavor-wise.

Amanda interviews that you can get anything at a ballpark these days, so she's going to make a tuna tartare, so that she can make a statement. Except it seems like the challenge was to make a fine dining version of traditional ballpark food, not just make any fancy food you want and serve it in a ballpark. Right? Kevin is making a chicken skewer, which he thinks is approachable and something that people are familiar with, so he thinks it will work in a ballpark.

They return to the kitchen and have three hours to prep. Angelo realizes that his pork needs two-and-a-half hours to braise, so he needs to hurry. Tiffany talks about a stand at the State Fair that serves Italian sausages with peppers. I bet in Texas, it doesn't compare to Gianelli Sausage at the New York State Fair. I'm just saying. Anyway, that is the inspiration for her dish.