The first dish was created by Dale T. and Mike: fresh corn grits, stewed peppers, and salsa verde. It kind of looks like a yellow puddle with some peppers on top. I hope it tastes better than it looks. Marcel, Richard, and Angelo made banana parfait with seasonal fruit and tandoori maple. It looks beautiful and is plated incredibly well. Carla and Spike call their dish "V9": gazpacho with fruits and vegetables. That was a smart title choice because people are used to thinking of V8 as a breakfast drink, so it helps to make gazpacho for breakfast seem normal. Fabio and Stephen serve up potato gnocchi with leeks, spinach, and mushrooms.

Tom and Katie head over to sit at a table with two kids and a museum staffer named Ryan while Gail and Padma sit at a different table with other kids and another staffer. They try the different dishes but don't say anything worth much. Tom does mention that this is the first time they've been served gnocchi that weren't hard. Everyone loves the banana parfait, both in looks and in flavors.

Now the judges head over to sample the T Rex dishes. Antonia and Tiffany offer frittatas with either bacon and cheddar, ham and cheese, or chevre. Casey and Tre serve wild Coho salmon with shrimp and apple-smoked bacon sauce. It's funny that if you look at the glamour plate that they offered up for photography, the sauce is spread out all over and thin. Contrast that with the sauce we saw Tre plating a moment ago, which was chunky and sort of the thickness of sour cream. Damn. Jen (and Jamie) made braised bacon and hard-boiled eggs. Dale L. and Tiffani produced steak and eggs with Hollandaise (or at least a version of Hollandaise).

Everyone settles in to eat, noting that the meat line is much longer than the other. They try Jen's dish first. One kid notes that she wanted the bacon to be crispy, and it wasn't, and a staffer says that the eggs had no flavor. Moving on to the salmon, everyone likes the fish but they all think the sauce is too salty. Tre interviews that he kept his sauce on the burner and it over reduced, but he thinks it's better to have a slightly salty sauce than something that is bland. Really? There are so many things he could have put in the sauce to make it thinner and still flavorful. Stock. Butter. Did they have wine? Even water wouldn't have been horrible, if he only used a little. I don't get it. The diners find that the frittatas are unevenly cooked: some are perfect and some are undercooked. They all like Tiffani and Dale's dish.