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
With big george. viva umbria. viva italiana. if you strap on your skis in the alps and ski straight down, you ll find yourselves in piedmont. skizity white truffles, rice for rissoto and the finest fines. the people here are fuelled by passion and ambition. they just don t like to shout about it. i m stanley tucci.
So the pork umbria is named after the umry, one of italy s most ancient people. their landlocked homeland is right in the middle of the country. bordered on the rest by its more glamorous neighbor tuscany, it s often overlooked and while the landscape here is similar, the culture is very different. less fancy, if you will. and i hear the locals like it that way. they are like flames, aren t they? i m heading deep into the heart of tanantino country, world of luscious red wine to meet a man who founded this 25 years ago. we re going to meet big george,
Which is really resistant and crossed them. and as an example, is what came out. oh my god, look at that color. this is a mix between a black one and actually this one. and this one is much more resistant than this one and sweeter? sweeter, to the heat. that s good. what began as a childhood dream has evolved into a very real 60-acre farm and extensive seed library. we start cultivating all these wild kind of mustard, wasabi, edible flowers. oh, yeah. i love you can eat that. and you guys eat meat. we didn t turn vegetarian for this. in umbria. if you don t love your meat, you better move. exactly, you better move. i have to stand up. my knees are killing me.
Knittian knowned a george owne. he lives on a secluded farm outside of m ha nefalco with animals including the pride of umbria. good morning. oh, look. wine grapes, only the best for pigs around here. carlotta. umbria. [ speaking foreign language ] in addition to wear all his other hats this you ll renaissance man also somehow finds time to host one of