John returns to Whitefish, Montana to Loula's Café and the kitchen of Georgia-born Chef Shaun McCollum.  He whips up a Cajun Po’Boy and eggs Benedict with truffle sauce. Loula’s founder Mary Lou Covey shares her famous huckleberry pie recipe. Chef Danny Beaulieu of Canmore’s änkôr creates his foie gras and Alberta lamb tartare and John joins Sommelier Julie Hélie at the bar for a wine tasting.