Here's part two of today's reality TV locals coverage. You can read part one here!

Previously on "Top Chef," our four local chefs remained, despite questionable interpretations of classic entrees.

In the Top Chef Chateau, Jen and Zoi tried each others shoes on while interviewing that they were "keeping their distance," trying not to behave like a couple, and more like people working together. Hmmm. The chefs then met up with Padma at a farmer's market and were told they had to gather five and only five ingredients for their Quick Fire challenge. The only things they could add back at the kitchen were salt, pepper, sugar, and oil. Richard bought a bunch of eucalyptus and officially began to bug the hell out of us.

Back at the kitchen, Padma introduced the chefs to the guest judge, Wylie Dufresne, of wd-50. Mmmmm. "wd-50." That restaurant sounds delicious! Of course Richard was thrilled because they're both "molecular gastronomy" chefs, and he couldn't wait to wow him. Alas, the "chicken soup" Richard made with the addition of "eucalyptus aroma" was deemed oily and yuck. Which sums up the problem with the whole molecular gastronomy thing. It doesn't matter what kind of smoke or foam or aroma you add to the food if the underlying dish isn't well-cooked and tasty; if it isn't, then all that other bullshit is just smoke and mirrors. Sometimes literally.

As for our locals, Ryan made some seared sirloin with lettuce, radishes, potatoes, and Dijon mustard. Wylie called it properly cooked, simple and tasty, and said it was a stand-out. Erik made pan-seared lamb chop, baby carrots, and potatoes, all with mint and garlic. Wylie didn't like the way it was laid out on the plate, non-cohesively....and we didn't get to see Zoi's or Jennifer's dishes. Mark's steak with turnips, peaches and mushrooms was given the win, and he got immunity.

Time to draw knives for the big challenge. As each chef drew a knife, they saw various animals, like vulture, and lion, and bear (oh my!) written on the side. Once the fear that they were actually going to cook those animals passed, the chefs learned that they'd be catering a benefit for the Lincoln Park Zoo, and they'd have to base their menus on the diets of their particular animals. Ryan and Erik were on Team Lion, Zoi on Team Vulture, and Jen on Team Penguin.

After some planning, the teams came up with their menus and ransacked Ass-Whole Foods. Team Lion's menu was bison tartare with tarragon coulis, beet salad with goat cheese foam, prime rib with horseradish foam, (obviously, Richard was on this team), and chicken sate. Team Penguin went the fish route, of course, with Thai shrimp and crab salad, roasted zucchini with Spanish white anchovies (Jen's dish), squid ceviche, and a yuzu and mint "glacier" which was basically a big Jell-o mold, invented by Twitchy McTwit, (Andrew). Team Vulture's menu included braised chicken on tostada chips, Moroccan lamb meatballs (Zoi's dish) and anchovies on a quinoa croquette which, if you like anchovies like we do, looked yummeh.

At the party, the judges loved Zoi's meatballs, as well as the meaty offerings of Team Lion. The anchovies by Team Vulture were big hits and the fishy Team Penguin seemed to be a crowd pleaser. Basically, all our locals were sitting pretty. Teams Gorilla and Bear weren't fairing as well. Team Bear had to pull their mushroom appetizer because they looked like turds and were too cold, but they let the judges taste them anyway.

At the judging table Teams Vulture and Penguin were the top two, with Andrew on team Penguin getting the big win. Team Lion were the team in the middle, with Teams Bear and Gorilla in the bottom. Dale, who had been acting like a douche the entire episode (he also seemed to be suffering from a permanent case of sour puss) was responsible for putting too much cheese on Team Bear's mushrooms, and didn't taste them after doing so, but he blamed Nikki for the failure of the dish. DOUCHEBAG. Ultimately, Team Gorilla's Valerie (who may actually be Rachel Dratch), and her dirt-flavored blinis, packed her knives and left.