Daniel pays a visit to the fast and fiery kitchen of Chef Pietro Vadreu at Miami Beach's Sardinia. In the name of cross-cultural exchange, Chef Boulud convinces his brash Italian host to cede some kitchen space to a Frenchman. While Daniel goes to work on a massive platter of poached cod, razor clams, langostines and other deep sea delicacies, Chef Vadreu prepares a Sardinian classic--rabbit steeped with herbs, leeks and white wine. Before sitting down to their grand feast, the chefs visit Prime Line Distributors, Miami's staggering emporium of imported foods, where the city's elite chefs stock their kitchens with rare finds.