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
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 ready. i m carlton mccoy, raised in inner city d.c., educated in kitchens around the globe. these days i make a living as a master sommelier. i m a nomad, driven to move in and out of different cultures, different worlds, to celebrate diversity by embracing what makes us both unique and the same. after all, we carry our travels with us to our ne
what i love most about eric s cooking. he takes a humble american dish, succotash, and he elevates it with basil pesto, portfolioly grilled okra, local peas and corn and a speed and spicily ahi sorbet. very traditional techniques. that okra, this is succotash, right? this is okra. it s okra, limas, corn. and everything is perfect. it s exceptional. the texture is super complex. the guy knows how to cook. most commonly seen as a technique for fish, our next dish is a whole chicken encased in salt that s been infused with north african spices. it s then baked and carved table side. this is a little something we started doing last year. when i was in tunisia, they roast the chickens with this spice which is a blend of dried rosemary, oregano, cumin and
the world in his food. very traditional techniques. that okra, this is succotash, right? this is okra. it s okra, limas, corn. and everything is perfect. it s exceptional. the texture is super complex. the guy knows how to cook. most commonly seen as a technique for fish, our next dish is a whole chicken encased in salt that s been infused with north african spices. it s then baked and carved table side. this is a little something we started doing last year. when i was in tunisia, they roast the chickens with this spice which is a blend of dried rosemary, oregano, cumin and tumeric. everybody is hungry? very much. it smells insane. the spice crusted chicken with smoked ratatouille, and then we have a little redfish for you as well. thank you. thank you, chef. it s stupid simple, but stupid simple has to be a high-wire act, right? every vegetable is cooked perfectly. i m excited how excited you are.