Mason Hereford shares the story behind his cult-favorite fried-bologna sandwich and makes it alongside a summer heirloom tomato sandwich.James Beard Award?winning chef Ashleigh Shanti cooks fried catfish with homemade tartar sauce and "quickles" while spotlighting the traditions of Black Appalachian cuisine.GRAMMY Award-winning musician Troy Andrews,aka Trombone Shorty, brings New Orleans flavor to a one-sheet-pan shrimp boil with his new seasoning. Chef Luis Pous.