anything not to be in the projects. i grew up in one of the roughest neighborhoods in washington, d.c. now i m a master sommelier. one of less than 300 in the world, but i do it my way there is a lot in the wine industry to take seriously. the wine is one of them, i think. even though most kids like me don t have much of a chance, i got out. moved away to culinary school and left my old life behind me. this is my chefs table moment. but i wanted to come back to d.c. so this is like a very d.c. thing. that s what makes it delicious. to reconnect with my family. how many more eggs do you need? topaz mccoy, annoying me for 39 years. and seek out a side of the city just below its surface. that smell, huh? nothing like it in the world. i haven t been on this street in over ten years. this is nuts. am i the only person here from d.c., born and raised? it s a journey, man. i m excited how excited you are. i love eating great food. it s like a good old time. i m rea
she is a pioneer of don t mute d.c., an organization dedicated to keeping black culture alive in the city. the thing about half-smoke, it s ground more coarse. there is a lot more texture and it s smoked. it s super unique to here. how do you have something this delicious and nobody knows about it. and nobody knows about it. that s part of the beauty of the chocolate city, i think. one of those things that is a delicious, chocolate bubble that is d.c. i was very much raised in a black culture bubble. and you know, go go was like the sound of our streets. and for those of you have never heard of d.c. gogo, it s an experience like nothing else in the world. its beats can be found in rap and hip-hop hood, but its origins started in d.c. i hear you were in a go go band too. yeah. which one? we named it after our neighborhood. yeah. it was 41st street.