Daniel visits the pride of New Orleans, Commander's Palace to get a glimpse of the talent and tradition that are instilled at the legendary establishment. Since 1880, Commander's Palace has served its Creole-influenced cuisine to a distinguished crowd, with its current owners, The Brennan Family overseeing operations since 1974. Daniel is welcomed into the kitchen by the Chef Tory McPhail and soon takes the reins on an elaborate pot au feu-a steaming cauldron of shank, tongue, brain, marrow and root vegetables. The chefs discuss the secrets of New Orleans alligator sausage and local boudin (pig's blood sausage), while Chef McPhail offers Daniel some of his own house specialties, including a $29 po' boy, an homage to Chef Boulud's $32 hamburger. With the arrival of the Brennan family grande dame, the feast is served and a meeting of the restaurant minds leads to one of After Hours' most heated dinner conversations.