After the chefs are done prepping, we celebrate Sheldon's 30th birthday. Happy birthday, Sheldon! This makes me worry for him, though, as Stefan mentioned that birthday curse from his season. I'll cross my fingers for Sheldon. 

The next day, Danny Meyer reminiscences about the early days of Gramercy Tavern and first meeting Tom Colicchio. I love this stuff. Apparently the dish that won Danny over was sea urchin with crab meat and mashed potatoes, a dish that remains in Tom's arsenal. Gail's face when Tom revealed this was precious. She was fascinated! I've said it before and I'll say it again -- you can't go wrong with uni.

Tom reveals the importance of making a good showing at chef tasting events. I actually found this comment surprising because I've heard many things about similar events from chefs over the years -- many really hate doing them. But Tom explained the purpose of being "best in show." I was shocked he cared that much! But it makes sense.

The chefs start serving their food. Stefan has a blender accident all over Brian Canlis, who takes it in stride. Josh's steak isn't seasoned enough. Lizzie's is a little heavy. Danny knows exactly the spot from which her food was inspired in Italy, so it had to be perfect. I wonder if Lizzie counted on someone having such a specific point of reference.

There are three dishes I want to discuss deeper. First, is Micah's with his raw concept. You knew he was in trouble when he started sayinghe was cooking for ladies in Beverly Hills watching their figures and Tom made a face. He just served too much and not in an interesting way. I think he's right that his concept could make money, but Danny made a good point as well: why wouldn't someone just go for really good sushi? He needed more (quality, not quantity) -- like someone who looks like Jason Lewis serving his food (Sex and the City reference!)

Secondly, Brooke made a matzoh ball offensive to Gail's people, who also happen to be my people. I died at this comment. I actually had to send matzoh ball soup back at one of my favorite brunch spots a couple months ago because it was so dense and undercooked, I couldn't cut it! So, I felt the judges' pain.