Guests and Jennifer Coolidge show up. The cheftestants have fifteen minutes. Marcel tells us, "Everyone's running around, Chicken Little, the sky is falling, heads cut off... " No, the offal was the Quickfire, Marcel. "It was total chaos," Marcel goes on, "Whereas my service was very regimented." Jennifer Coolidge comes into the kitchen to say hi and thank them for making lunch. "We hope you like it!" someone calls. I'll bet it was Betty. "I know I WILL like it," Jennifer Coolidge says. The guests sit down.
Marcel and Frank meticulously plate the duo of salmon tartare and beets. Marcel breaks his arm patting himself on the back for how "on point" their service was. God, he's sounding more and more like Stephen with each passing moment. The first course is served. Marcel and Frank come out to explain their dish, which looks fairly stunning, I must say. Marcel says, "We did a salmon tartare with avocado and red onion, and we also did a salmon mousse with chives on top and the beets are sliced thinly, and lastly we have beet greens on the top. I hope you all enjoy it." There's also a rice cracker of some sort on top. Jennifer talks about how lovely it looks to her table. Michelle criticizes the dish, "To put something sweet -- like the beet, without a lot of texture -- with salmon, that doesn't have any texture, it's not the greatest combination." Cliff and Sam get their dish ready. The plates go out with Sam and Cliff following. Sam explains their two "tiny tastings." "The first was seared scallop with a confit of Serrano ham. The second was seared foie gras over an oyster mushroom crostini finished with a fig gastrique." They get applause. Sam tells us how well he and Cliff worked together and that he was very proud of their dish. It appears everyone liked it, even the judges. Ted Ilan tells us that as he and Michael were plating their paella, everyone came over to see how they could help them. See, that's nice. I like that. It's like when people help each other hem on Project Runway. The third course of seafood paella with soft shell crab is served. Michael tells us, "We were, like, so stoked on our dish. It was so tight. I talked up at Camp Glucose and I described the dish and it didn't work out and I ended up on the chopping block, so I was like, 'Ilan, you take this one.'" I want to know what Michael's on that makes him smile all the time. Ted Ilan explains their dish of lobster, shrimp, and mushroom paella with fried soft shell crab. "Enjoy," is all Michael says as they leave. The dish is enjoyed, although Michelle says, "They went a little saffron happy." The executive chef at Social, Joseph Ojeda, thought it was interesting how Ted Ilan and Michael chose to bake off the paella to get it crispy. Jennifer Coolidge thinks everything has been amazing and impressive so far.