 - Oh my god. 
 - They can jump 
 out the water too, so. 
 - Well, yeah, that 
 gator bites you, 
 takes them about 30 days 
 to digest human bone. 
 It's called a Cajun divorce. 
 - So, let me break it down 
 for you. 
 The past 10 years, I've 
 been traveling the world, 
 tour-managing artists and 
 showing them the best spots. 
 I know that anywhere you go, 
 you need that solid connect. 
 We've taken 
 submissions from people 
 claiming to have the 
 keys to their city. 
 Now, we're traveling the country 
 to take them up on their word. 
 I'm Justin Lizama and 
 this is Gatekeepers. 
 We just got here in New 
 Orleans, nice and early. 
 Here's my little sleeping trick. 
 I get my beanie, 
 pull it over my eyes, 
 so that no one sees 
 you sleeping so ugly. 
 Now, today, 
 we're going to meet 
 Ashley Jonique. 
 She is a private chef, which 
 I'm super excited about 
 because I love food. 
 And I'm kinda curious to see 
 what she can actually show me 
 that I haven't done before. 
 Welcome to Gatekeepers 
 New Orleans. 
 - It's part of the look. 
 Ashley pin-dropped 
 me the lakefront, 
 one of my favorite 
 areas to come and visit 
 while here in New Orleans. 
 As you can see, it's beautiful. 
 And there's Ashley now. 
 Let's go say hi. 
 - Hi, my name is 
 Chef Ashley Jonique. 
 I'm a New Orleans native 
 and I'm a private chef. 
 We hug in New Orleans. 
 - Yeah. 
 Hug in New Orleans. 
 - My favorite thing about 
 being from New Orleans 
 is the confidence that we have. 
 I just love the 
 spirit, the culture. 
 It's always a good time. 
 Even when it's a sad 
 time, we have fun. 
 - I always forget 
 how beautiful it is here. 
 - This is where we come to 
 basically get our mind together. 
 In a city full of 
 beautiful chaos, 
 the water kinda calms us down. 
 - Well said. 
 I've been here so many 
 times, I can't even count. 
 I've been down here for BUKU, 
 I've been down here for Voodoo. 
 First time I went to 
 Voodoo, I saw Big Freedia. 
 - Really? 
 - Yeah. 
 - My friend is 
 actually traveling 
 with Freedia right now. 
 - Oh yeah? 
 - Yeah. 
 - I think Freedia's amazing, 
 like proper, just booty trap. 
 - We invented twerking. 
 - Yeah. 
 - The person who had 
 - No, for sure. 
 actually invented twerking 
 goes to my church. 
 - Oh really? 
 - Yeah. 
 - New Orleans, the 
 home of twerking. 
 - Yes. 
 - For a person like me 
 that's been here so much, 
 are you sure 
 - I got you. 
 - that you got this unlocked? 
 - I'm telling you, I got you. 
 I know people. 
 Oh, I'm stoked, I feel 
 really confident about this. 
 - No trip to 
 New Orleans is complete 
 without a stop at 
 the French Market. 
 - Oh yes, this is a must-have. 
 This is basically where you 
 would get some awesome food 
 and then all your 
 souvenirs to bring back. 
 - Like this, got some 
 - Hold up, we have time 
 - sugar cane here. 
 - for that, 
 we have time for that. 
 - All right. 
 Oh man, that's making 
 me hungry already. 
 Is the muffuletta here good? 
 - All of our food is good. 
 - Yeah, yeah. 
 I mean, what's your 
 favorite thing to eat 
 when you come down here? 
 - My friend's 
 char-broiled oysters. 
 That's actually where I'm 
 bringing you right now. 
 This is my friend Justin's 
 restaurant, J's Seafood Dock, 
 and he's gonna be 
 taking care of us. 
 - Oh, crab claws? 
 Oysters? 
 - We've got to get into that. 
 - Ooh! 
 - Hi, welcome to 
 J's Seafood Dock 
 where rhyme must be the truth. 
 - I know that you usually don't, 
 but can we get these 
 crab fingers sauteed? 
 - Right on, whatever you want. 
 - I'm down for all of this. 
 Some oysters, some shrimp. 
 - Char-broiled oysters. 
 We have to get those, J-boo. 
 - I got you. 
 Y'all just go and 
 relax, take it easy. 
 - Yes. 
 We need to get a drink. 
 - Oh yes, we drink all day. 
 - Is that pickled? 
 - It's pickled green beans. 
 - Oh. 
 - Yeah, they're 
 real popular around here. 
 - Pickled everything. 
 Look, if you come 
 to New Orleans, 
 if you can't have a good 
 time, you're a (beep). 
 And if you can't find good 
 food here, you're a (beep). 
 (beeping) 
 - Sound bite. 
 - If it's up to me, 
 I'd be happy to keep it in. 
 I decide-- 
 - No, what I'm saying, 
 even if you beeped it, 
 even if you beeped it out, 
 people will get it. 
 - You in New Orleans, 
 so it's like, it goes with-- 
 - How do you say, 
 goes with deep? 
 But if you say (beeping), 
 yeah, then that's a beep 
 beep beep beep beep. 
 - Yeah. 
 - So just say you're a, 
 you're a, you're an, 
 you're an (beep) is probably 
 the best that you'd beep it. 
 - Nah, it needs to be (beeping). 
 (beep) 
 If you can't have fun 
 here, you're a (beep) and. 
 - Straight out that creole pot. 
 - All right, thank you. 
 - C'est la vie. 
 - Got some soft-shell crab, 
 you got some crab claws. 
 - Definitely 
 start with the oysters. 
 - Char-broiled oyster? 
 - You just take the bread 
 and you kinda scoop it 
 up, put all the cheese. 
 - Get that sauce? 
 - Yeah, get it. 
 - Make sure you get that sauce. 
 - Get all of that. 
 So does this meet up 
 to your standards? 
 - This is above and beyond. 
 I think I'm just relearning 
 how good it's supposed to be. 
 - I told you I got you. 
 We not done yet, though. 
 - How we do the soft-shell crab? 
 Just fork it? 
 - Just take a little piece 
 and then just kinda 
 dip it in the potatoes. 
 Perfect. 
 - That's a home run right there. 
 - Hopefully, we can 
 function after this. 
 - Probably the best 
 soft-shell crab I've ever had. 
 That was unreal. 
 I don't even know what to say. 
 - You don't have to say nothin'. 
 We can talk afterwards. 
 - How long have you 
 been coming to this spot? 
 - About four years now. 
 He's a really good 
 friend of mine 
 and he doesn't eat 
 seafood, which is crazy. 
 - You got a guy cooking seafood 
 that doesn't even eat it? 
 - Yeah, we used to 
 kinda trade off. 
 I give him chicken and 
 he'll give me oysters. 
 - So, Justin's the Beethoven 
 of seafood. 
 'Cause this is insane. 
 This soft-shell crab might 
 be the best soft-shell crab 
 - I think you should try it. 
 - I've ever had. 
 Yo, it's the best 
 cold shrimp I've had. 
 - Now, give it back. 
 - Yo, baby, how everything? 
 - My dude. 
 - Indeed. 
 - Amazing. 
 - Everything was so good. 
 - How you doin'? 
 - Good, good. 
 - I've never met 
 anyone named Justin 
 with a similar mustache. 
 So, I mean, 
 that was kinda freaky. 
 How long have you 
 been doing this? 
 - We've been having this 
 for about 8 1/2 years now. 
 - I heard this crazy 
 story, this rumor, 
 that you don't 
 even like seafood. 
 - Oh man, yeah, you're right. 
 - I told him we 
 would do trade-offs. 
 - I would give you chicken 
 - Yeah. 
 - and you would give me oysters 
 - Oh, man. 
 - or seafood. 
 - And she wasn't 
 kidding, she's like, 
 oh, let's go to 
 the French Market. 
 I'm like, I've come to the 
 French Market so many times. 
 - I'm like, I got you. 
 - So many times. 
 - She never, she never lies. 
 Her soul that good. 
 - Yeah, this made my day, 
 and it's still early. 
 - Yeah. 
 - Yeah, you gotta 
 keep on going. 
 Keep on going. 
 You gotta eat and drink your 
 way through New Orleans. 
 You know, that what they say. 
 - Where did you 
 find these recipes 
 or how'd you guys create these? 
 - Well, you know, just 
 growing up in New Orleans. 
 - Yeah, it's futile. 
 - Being around your grandma. 
 Sitting up in the house, 
 everybody smelling like gumbo. 
 It's like, goddamn. 
 - This experience I knew 
 would be a great experience 
 because of the food, 
 the personality. 
 - This definitely needs 
 to be on Thrillist's 
 just top food list, not even... 
 No genre. 
 - He's been here so 
 many times, so he said. 
 But I know that I wow him. 
 - We still got a lot 
 of time here, huh? 
 I'm okay with that. 
 So, we're... 
 - At Studio Be. 
 This is gonna blow your mind. 
 The artist's name is Brandon. 
 He's a visual artist. 
 He tags buildings. 
 I call him the 
 indoor Banksy, but 
 people actually know 
 who that is. 
 - Welcome to Studio B. 
 How you doin'? 
 - Nice to see you again. 
 - Mm, good to see you. 
 - Sup, man? 
 Justin. 
 - Brandon, Bmike. 
 - How you doing? 
 - This is a really dope spot. 
 I think it needs recognition. 
 - Hanging out with Brandan, 
 having him actually 
 explain the pieces, 
 was absolutely fabulous. 
 Everybody should 
 come check this out. 
 - We can use this art to impact 
 people in a positive way. 
 - I feel like, inherently, 
 New Orleans is that. 
 - Definitely. 
 - You know, the inner beauty, 
 soul, it'll always 
 find a way to survive. 
 - We're relentless, 
 we're resilient. 
 You cannot hold us back. 
 - Yeah, we accept the 
 authenticity of people. 
 This is a space where 
 you can't be fake. 
 - Oh yeah, we not 
 gonna allow it. 
 - No matter where I go, 
 every corner of the city, 
 I still find inspiration 
 and it still impresses me. 
 - I created this room 
 to talk about our 
 relationship with water. 
 There's a quote from the 
 prophet known as Prince. 
 "All I need is love and water." 
 And I interpret that to mean 
 you need both these 
 things to survive 
 but yet both these 
 things could destroy you. 
 There's this conversation 
 around Hurricane Katrina, 
 in the middle, with 
 the clouds above 
 and the homes 
 submerged in water, 
 with the rooftops emerging. 
 - Oh wow. 
 - For anybody in New Orleans, 
 we don't just see this as a 
 piece of art, but as a memory. 
 There's a reminder of 
 this idea right here 
 that you are still here 
 and what does it 
 mean to survive. 
 You made it through 
 that experience. 
 And this piece right here, 
 this is like the 
 idea of the waterline 
 that was in the midst of 
 the homes as the water hit. 
 Everything below this 
 line was completely gone. 
 There was no redeeming it, 
 there was no saving it, 
 so it's almost as 
 if it was erased. 
 A friend of mine said, he said, 
 "New Orleans is 
 the new Atlantis. 
 "We won't be here forever." 
 So what do we leave behind? 
 - This is new, it's 
 cool, it's inspirational. 
 Everybody should 
 come check this out. 
 He's done an amazing job 
 creating and curating 
 all the pieces here. 
 - Thank you for coming by, yeah. 
 Appreciate the conversation. 
 - Nice seeing you. 
 - Nice seeing you, as always. 
 - Thank you. 
 - Yes, ma'am. 
 Appreciate y'all. 
 - That your outro? 
 - I'ma hover. 
 Disappearing, woo! 
 - You fading away? 
 - You could do like an effect 
 while I fade away. 
 - This is Neyow's. 
 I'm pretty sure that 
 you'll enjoy it. 
 It's like the number one soul 
 food spot in New Orleans. 
 - Let's go. 
 - Let's do it. 
 - Can I get you guys started 
 with something to 
 drink while you wait? 
 - I think I'm gonna 
 order him a Bow Wow. 
 I think I wanna put a little 
 more hair on his chest. 
 - Okay. 
 Are you ready for this? 
 - Hey, we're in New Orleans. 
 - 'Cause the Bow Wow 
 is 80% alcohol. 
 It comes in a to-go cup 
 so you're welcome to 
 take it out with you. 
 If you finish it 
 all by yourself, 
 you get another 
 one for half price. 
 - Whew! 
 - You think you can handle it? 
 - I'll try. 
 - Would you 
 like a water with that? 
 - I would love a 
 water with that. 
 - He'll need it. 
 - What makes this 
 restaurant uniquely New Orleans? 
 - Well, really, the food. 
 - Yup. 
 - It's the best soul food 
 restaurant that 
 we have out here. 
 Family-owned and 
 it's family-oriented. 
 - Red beans and rice? 
 - That's me. 
 - All righty. 
 - Wow. 
 - Whoa. 
 - I have a Shrimp Creole 
 and this is the 
 bowl of gumbo there. 
 - Ooh wee. 
 - You think that 
 we can tag team this? 
 - I'm gonna do my best. 
 - I'm a little 
 lady, I don't know 
 if I can handle it all. 
 - All right, 
 this is your Bow Wow. 
 - Bow wow, bow wow. 
 Bow wow, bow wow, bow wow. 
 Bow wow. 
 - You should tell him 
 good luck too. 
 - Yeah, good luck on this. 
 - before you walk off. 
 - Yeah, but we don't have 
 no wheelbarrow. 
 - Oh, man. 
 - To get you out of here? 
 - How are you gonna 
 get me out of here then? 
 - Cheers. 
 - Bow wow 
 This thing's got some pop to it. 
 - 80% of pop. 
 - I don't know 80% of 
 what, but you can taste it. 
 - It's really strong. 
 Outta here. 
 - Wow. 
 - So tread light. 
 - Tread light. 
 This is great, and like, 
 for me, personally, 
 I love the way the French 
 prepare soup stocks. 
 You can tell this 
 isn't made in one day. 
 - Right. 
 - This is a multiple-day-- 
 - The food take time. 
 - And we take our time. 
 - Yeah. 
 - But that's why I wanted 
 to take you to this spot 
 because, to feel the love. 
 You can taste it. 
 You can tell that they 
 took their time with it. 
 It wasn't something that they 
 just put together right quick. 
 - No, right? 
 I can't wait just to bring 
 people to these places 
 just to show them, like, hey. 
 - Right. 
 Well, you had the full, 
 well, I'm not gonna say the 
 full New Orleans experience 
 because we still have 
 a little more to do. 
 But don't forget 
 about your drink. 
 - Oh, yeah. 
 - We see you trying 
 to babysit it. 
 - I'll get there. 
 - This a lot of food, though. 
 - This is a lot of food. 
 I mean, this is really 
 good and I'm hungry. 
 This thing's strong. 
 - It's really strong. 
 Am I walking too fast? 
 - Where are we now? 
 - This is the Jazz Market. 
 This is the place that 
 I was telling you about 
 with some good vibes 
 and some live music. 
 My friend is actually 
 gonna sing here. 
 Her name is Brandi. 
 This is where jazz was born. 
 And a lot of young people, they 
 kinda don't dabble in jazz. 
 But down here, we're 
 very in tune with music. 
 This is like the place 
 to be on Wednesdays. 
 - Literally, everywhere we've 
 gone, she's known everybody. 
 And if she didn't know them, 
 she knew somebody 
 that knew them. 
 - I will order some wine, kinda 
 get on my grown woman stuff, 
 just trying to chill 
 out, get a break, 
 and just have a good time. 
 - New Orleans Jazz 
 Market is pretty dope. 
 Like, I got some jazz roots, 
 so I was happy to come back in. 
 - Hi. 
 - Hi, girl! 
 - Thank you. 
 - Team Nasty? 
 - Brandi did an amazing job 
 covering some Erykah Badu. 
 - Brandi's performance 
 was amazing. 
 I knew that she 
 would do a good job, 
 but being with her early, I 
 knew that she would wow y'all 
 because y'all 
 weren't expecting it. 
 - A good ending to a good night. 
 - What do you mean by that? 
 - Oh, there's my wine. 
 - I know for sure Justin 
 had a good time tonight. 
 He say he's been to New 
 Orleans and did his thing, 
 but I know that he haven't 
 done his thing like this. 
 I see y'all tomorrow. 
 That's good, I don't 
 want to get hit! 
 This brunch spot is very dope 
 and I feel like we 
 should start off 
 with a little food today. 
 - Let's get it started. 
 - Everything that 
 you see on this menu 
 is gonna have some kind 
 of craziness to it. 
 But I really want you to 
 focus on this praline bacon. 
 - It's even got 
 a smiley face on there. 
 - Yes, because it'll make 
 you happy right after. 
 - All right, if you say so. 
 French Toast Burrito? 
 - After last night, I 
 think you can tackle it. 
 - Well, this looks amazing. 
 Don't tell anybody. 
 - Tell everybody. 
 - Tell the right people. 
 - Hey guys, how are you? 
 - Hey, how's it going? 
 - Hey, how you doing? 
 - Good. 
 - I think we're just gonna get 
 a bunch of stuff to try. 
 - Sure. 
 - Amazing Bloody Mary. 
 I'm on a Bloody marathon. 
 Whoa! 
 - Hey guys. 
 - Whoa. 
 - Hey. 
 - Wow. 
 - Here's everything. 
 - That's it? 
 - Eggs Florentine, 
 fried oysters over potatoes. 
 French Toast Burrito. 
 It's a French-toast-battered 
 tortilla, 
 scrambled eggs, bacon, 
 and sausage inside, 
 powdered sugar and syrup on top. 
 Crispy fried Brussels 
 sprouts with Korean sauce. 
 - I'm a Brussels 
 sprout connoisseur, so. 
 - Patty melt with fries, 
 and then we have Seafood 
 Stuffed Mirliton. 
 - Wow, welcome to New 
 Orleans, the church of food. 
 - Anything else for you guys? 
 - Can we order a ambulance? 
 - Let's do this. 
 ♪ Ah  
 Wow. 
 - Oh, it's bacon and sausage? 
 - Yup. 
 - If I'm watching carbs... 
 - It's not about carbs today. 
 It's about all of this. 
 Please try this. 
 - I mean, you 
 get a Brussels sprout 
 to balance out the meats. 
 - Brussels sprouts 
 is one of the things 
 where you were growing 
 up watching TV, 
 everybody hated them. 
 - Yeah. 
 - But once you grew up, 
 you're like, this is what 
 I was missing out on? 
 - I always think that, actually. 
 I can sauté them, 
 I can fry them. 
 I can put them in the oven. 
 - I eat them a 
 lot with smoked paprika 
 because they taste like 
 you put seasoned ham 
 or turkey in it, 
 but it's meatless, 
 so it's good for like 
 vegans and vegetarians also. 
 - Meatloaf patty melt. 
 Take one. 
 - It's okay to say it. 
 - Wow, that's amazing. 
 Meatloaf patty melt. 
 - It's like a party 
 in your mouth, 
 so you gotta. 
 - This is my first 
 fried oyster of the trip. 
 - Make sure 
 you eat it with a potato 
 and a little bit of the egg. 
 - I'm usually knee-deep in 
 oyster po' boys by now, but... 
 - This, here it is. 
 - The Beer-BQ Oysters? 
 Yeah? 
 I mean, it's okay to 
 say if it's not good. 
 - No, it's good. 
 I didn't know what to do 
 because it was so good. 
 - And then, that you've been 
 pushing on me this whole time. 
 - Just get it. 
 Say something bad, I dare you. 
 - I feel like I need this to eat 
 during the holidays 
 or something. 
 - You need some to go, 
 I'll ship you some. 
 I'm cool with the owner. 
 I don't think I 
 can take any more. 
 - Oh, really, that's it? 
 - I definitely feel like 
 we should hit a swamp tour. 
 - Swamp tour? 
 I mean, that's kinda 
 typical, right? 
 Is that a gatekeeper 
 thing, swamp tours? 
 - It's a gatekeeper thing. 
 Trust me, I will 
 take care of you. 
 You trusted me this whole time. 
 - Cool, I'm down. 
 - Let's get it. 
 - Let's check it out. 
 - But what are we gonna 
 do with all of this? 
 - Hey guys, you want some? 
 - So, this swamp tour 
 is something that 
 New Orleanians, Cajuns, 
 Creole people do. 
 It's one of our things. 
 You may see some gators. 
 It's very exciting. 
 - I mean, I've been down 
 here a million times 
 and this is my first 
 time out on the bayou. 
 - I've heard a lot of 
 firsts on this trip, 
 - That's a lot of firsts. 
 - to say you've been 
 to New Orleans so many times. 
 - You know it. 
 And that's a good thing. 
 Make money, go boating. 
 Come at me, bro. 
 - Let's get it. 
 - All right, I'ma 
 go a little bit faster. 
 - Can you go fast? 
 - I'm not gonna go crazy. 
 - Oh! 
 Whoa! 
 - Just trying to get you down 
 to a prettier place. 
 Got some cool stuff 
 down this way. 
 I grew up around 
 this kinda stuff. 
 - Beautiful out here. 
 - I was just about 
 to say that, like, I am 
 obsessed with this scenery. 
 - I thought you'd like that. 
 - Yes. 
 - It's green. 
 How long you been doing this? 
 - This is my first 
 day, how we doing? 
 - Oh, amazing. 
 - You're doing good. 
 - So far, so good. 
 - Have you been 
 paying attention? 
 'Cause I don't 
 know where the hell 
 we're at right now. 
 - Our tour guide was crazy, 
 just like everybody 
 else in the city, 
 so he just fit right in 
 with what he had going on. 
 What do you look 
 for, specifically, 
 to be like, well, I know a 
 gator may be over here or... 
 - Some of 'em are real brazen, 
 come right up to ya. 
 - Yeah? 
 - Oh, this little hideout. 
 You don't know if there's 
 one right there right now. 
 - I would probably just 
 die on the spot. 
 Y'all ever seen 
 somebody die on camera? 
 - They can jump 
 out the water too, so. 
 - They jump? 
 - Yeah. 
 - Sweet. 
 - A gator gets on this boat, 
 I'm getting off. 
 - Now I'm forced to do it. 
 - Ain't none of that 
 captain goes down with the ship. 
 That ain't gonna happen. 
 - Well, hopefully, 
 we could get one. 
 This is so cool. 
 - Well, I was getting worried, 
 'cause I know a couple times 
 I've gone out on whale boats 
 to see whales, nothing happened. 
 So I figured, okay, 
 well, at least we tried, 
 we'll head back into dock, 
 but then, right as we were 
 about to come back in... 
 - Oh my god. 
 Hey, come here. 
 Marshmallows, are 
 you really throwing? 
 - This stuff 
 here's like gator crack. 
 - Oh, he coming, oh. 
 - I did not know gators 
 ate marshmallows, 
 but s'mores is probably 
 my favorite dessert, 
 so, you know, it makes sense. 
 Gators love mallows. 
 - They do. 
 - Next time I do a 
 dinner party for gators, 
 I'll keep that in mind. 
 - It's like Pac-Man over there. 
 - This insane. 
 I was scared. 
 I'm not gonna even front. 
 - Those guys can 
 jump in the boat. 
 Gator's probably got about 2,000 
 pounds of downward pressure 
 - Oh my god. 
 - in his bite. 
 Takes about 20 pounds to 
 break bones in your hand. 
 80 teeth, 40 top, 40 bottom. 
 So yeah, that gator bites you, 
 ain't nothing I can do about it. 
 Be good video, 
 bites her hand, huh? 
 - Their being so 
 big, what do they feed on? 
 - Big guys will 
 eat other gators. 
 They'll eat a turtle, 
 crush 'em, eat it. 
 - Jesus. 
 - Armadillos, possums, 
 fish, frogs, snakes, birds. 
 Whatever makes a mistake. 
 Takes them about 30 days 
 to digest human bone. 
 It's called a Cajun divorce. 
 Come on. 
 Get in there. 
 All right, you want the 
 little one or the big one? 
 - The big one. 
 - Marshmallows don't hurt 'em. 
 Alligator doesn't 
 have a pancreas. 
 - Just eat it. 
 Okay. 
 - Some more then you 
 can touch him. 
 - Here you go, little man. 
 - Throw it 
 straight down, pop it hard. 
 - Oh, hey! 
 - She did my lizzie. 
 - Geez! 
 - I need these hands to cook. 
 Oh my gosh. 
 - That's why you got sous chefs. 
 - Come on. 
 - So, what does the extra... 
 - They hear it. 
 - Oh, okay. 
 - Makes them crazy. 
 - It likes-- 
 - It's crazy how you see 
 their eyes creeping 
 out real quick. 
 The difference between 
 a log and a gator. 
 The eyes. 
 - Yeah, and this one has teeth. 
 Biggest one we see 
 out here is Winky. 
 He's about 14 feet. 
 - Geez. 
 - 'Fraid I don't 
 worry with this one. 
 - Really? 
 So you really will touch him? 
 Oh, you will, geez. 
 - Make sure you 
 don't drop your phone. 
 - Well, I'll probably 
 die before the phone dies. 
 - A lot of firsts 
 for me on this trip. 
 - So I impressed you? 
 - 100, 110% impressed. 
 - The next time I 
 wanna cook for you, so 
 - Oh yes. 
 - let me know when 
 you're back in town 
 and I'll show you around. 
 - I'm always ready to eat. 
 I'm always ready to eat. 
 - All right. 
 - Thank you so much. 
 - Thank you. 
 - Thanks a lot. 
 - Safe travels. 
 - Now, that's a real gatekeeper. 
 - Oh, yeah, yeah, 
 hell yeah, yeah. 
 - I just do this while he's 
 taking us over there. 
 - If you can't find good food 
 in New Orleans, 
 you're a big jerk. 
 I had an amazing 
 visit to New Orleans. 
 Ashley was a perfect gatekeeper. 
 I had a lot of 
 firsts on this trip. 
 Can't wait for the next stop. 
 See you there. 
