Chefs: Daniel Boulud, Francesco Ricchi, and Eric Meunier

Recipes included with this episode:Warm Salad of Asparagus and Artichoke, Oven-roasted Pork and Rabbit, and Chèvre and Raspberries in Pastry. Restaurants include: Restaurant Daniel in New York, i Ricchi in Washington DC, and Wheatleigh Inn in Lenox.