Daniel visits the boisterous kitchen of August and its bon vivant of a chef, John Besh for a meal that celebrates the past, present and future of New Orleans cuisine. Chef Besh pshaws the idea of escorting Daniel through yet another farmer's market, and instead, the chefs drive out to Covey Rise Lodge to hunt quail for the evening's meal. Back at August, with the champagne freely flowing, Chef Boulud and Chef Besh get to work, with Daniel preparing red fish--butterflied, stuffed and sewn together with chords of fennel, and John Besh fixing an authentic, fresh-from-the-sky quail gumbo.