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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 ....
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 ....
Restaurants on the same street, h street. from fifth street to where we are now, this used to be the most vibrant black-owned corridor in washington, d.c. we put this retail store here to remind people that this was the history of the place, and that s why we did it. that s fantastic. on the menu is a fusion of umami rich taiwanese dishes mixed with the brightness and lightness of cambodian food. like pancakes layered with artichokes and fried chicken in five spice carmel. this is a fusion of cambodia. taiwan is famous for night food markets and this is our larb. cambodian style. so it s a little more sour and citrusy. i ve never seen it with bone marrow. this is to make it sophisticated. now i can charge 26 bucks. there you go. all right! now all you guys either have ....
The brightness and lightness of cambodian food. like pancakes layered with artichokes and fried chicken in five spice carmel. this is a fusion of cambodia. taiwan is famous for night food markets and this is our larb. cambodian style. so it s a little more sour and citrusy. i ve never seen it with bone marrow. this is to make it sophisticated. now i can charge 26 bucks. there you go. all right! now all you guys either have or have had restaurants in d.c. am i the only person here from d.c. that is born and raised? yes. how did you end up in d.c.? i m from harlem. so we hustle it. so we didn t have investors to back us. like me, i had to, like, treat this like the rap hustle or a drug hustle. ....
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