After Hours with Daniel

23:45 -- Daniel joins Chef Scott Boswell at his restaurant Stella in the French Quarter. Like Stella’s ability to surprise patrons, Daniel combines the rich tastes of Louisiana style Oysters and New York Venison to create an intricate palate for his guests.

23:51 -- Daniel joins Chef John Besh in his restaurant August where the two procure a wild addition to the already surprising meal. The guests are later serenaded by renowned local talent.

24:01 -- Daniel visits the Warehouse District to meet New Orleans native Donald Link in his charming restaurant Cochon. As the two chefs work with Duck and Crawfish, Daniel gets a lesson on the art of Cajun Gumbo.

23:50 -- Nestled in the French Quarter, Susan Spicer’s restaurant Bayona welcomes chef Daniel to help create a delicate spread of truffles, sweet bread and Crawfish.

24:01 -- Chef Tory McPhail welcomes Daniel into the legendary restaurant Commander’s Palace, established in 1880. The guests discuss the amenities of traditional Louisiana dining as they enjoy Daniel’s specially prepared fare.

23:33 -- Daniel is welcomed into the kitchen of fellow chef Pietro Vardeu’s Sardina Ristorante. To the delight of their guests, the two chefs create a blend of their own French and Italian influences that span from Clams to Rabbit.

23:30 -- Daniel joins executive chef Mark Zeitouni at Lido Restaurant at the Standard Hotel. Blending Miami’s fresh Mediterranean catch and local farm trade with Daniel’s French fare, the meal delights its guests in the warm Florida night.

24:00 -- Daniel joins owner and chef Michelle Bernstein in the hip Miami restaurant Michy’s. Daniel is joined by fellow chefs to dine on a 70 pound roasted pig and other local Miami delicacies.