and given that, you have to agree with big george. viva umbria, viva that cucina italiana, viva noy. thanks, my man. >> my story, it's complicated. but i wouldn't change a thing. when i was 13, i got a job working at mcdonald's just to be able to buy tennis shoes. mama didn't want us to move to the projects. 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 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 next destination. that's what life is all about. let's do this. i left d.c. in search of opportunities, and every time i return home, i have mixed feelings. to most, the nation's capital represents dirty politics covered up by gorgeous memorials. but to me, it's more than that. it's a place that holds warm memories of great family, yet is an ever present reminder of darker times. although d.c. is in a constant state of flux, i'm back to explore through a new lens. >> i mean, seriously, this is still here? >> when i was a kid, this was parking lot. >> that's jimmy's. that's crab all jimmy.

>> crab all jimmy, absolutely d.c. legend. >> this is crazy, though. look at this. >> andy is not the typical sommelier. he looks like a beer-drinking old school punk rocker. but he is one of the greatest somms in the word, and he is the one who introduced me to wine. let me back it up a second. becoming a master sommelier is nearly impossible. hardest wine it's an exam with a 5% pass rate. fewer than 300 people in the world have ever even done it. i didn't grow up in a place where i knew what a master sommelier was, but andy believed i could do it, so i trusted him. since we're both from d.c., we have to stop at the wharf. coming to the wharf to eat and pick crab is a birthright as a washingtonian and a celebration of our identity. >> the wharf changed. 1963, everything is changing. they didn't have all this stuff. everything down here is brand spanking new.

see, everything down here at the wharf is more other people. when i go to get my crabs because everybody down the wharf know me since 1963. i just turned 69, and i keep myself active. >> no matter how broke we were, we always had money for crab. i mean, i had my first beer while picking crab. and today we're diving right in. very nice. >> that's what i'm talk about. >> hey, man. >> hey, how's it going? >> thanks. >> you want to cook, right? >> sure. >> thank you. >> here in d.c., we never boil crab. instead, we cover it in an enormous amount of old bay seasoning and steam it with beer. when i tell people in d.c. we grew up eating crab, they're like what? i thought that was a maryland thing. no, d.c. is right there. >> yeah. so you grew up close to here? >> yeah, i grew up in southeast. this is southwest.

the wharf was the original fish market in d.c. d.c. actually has a very long history, especially of like black fishermen. black people have had a really big stake in the fishing-crab industry. this is, in my opinion, one of the great seafood markets in the u.s. we think of seattle and the guys throwing. >> yeah, yeah, yeah. >> this is as iconic, but for blue crab. >> seattle turned into it a show. >> this is traditions. if you come or go. >> that good? >> oh, my. >> oh, now we're talking. thank you. all right. >> that smell, huh? there is nothing like it in the world. >> i'm getting in. >> yeah. can i have some wine? >> yes. >> i mean we know traditionally we'd be drinking like cheap-ass cold beer, but i do have an affinity for, but we'll drink wine. chaco lee is like cheap beer. it's one of my favorite wines.

it's crisp, it's clean. perfect replacement for beer. >> good to see you. >> a little bit of sap top. do you struggle with people expecting you to fulfill like the stereotype of what a sommelier looks like? >> yeah. >> i remember coming out of the office and you had a slayer t-shirt on and tattoos. this is the sommelier? >> i felt super weird. and i was afraid i was going to show up at the exams and we can see one tattoo, get out of here. >> like what a freak. >> the quartermaster sommeliers didn't do a great job of being inclusive and creating the idea of a guy that wears a slayer shirt to be a master sommelier. >> that also helped us to create a very unique style as master sommeliers. we're not going to fulfill the stereotype. >> how is it? >> before meeting andy, my only real interaction with wine was a

class i took in culinary school. but i quickly nell in love with the ceremony of connecting with people. >> it's raining cats and dogs, and people are still down here getting crabs. it's raining out. i don't care. i'm going to get these crabs. >> i guess i'm going to get wet when i get my crab. >> there are two very different images of d.c., one that is projected around the world, and the other is the one that i know. you can be at the capitol building, turn around and go four blocks and you're in a very different city. >> yes! >> although i grew up in southeast d.c., my grandmother used to bring me here, to florida avenue grill after church for great soul food. do you remember mama bringing us here? >> yes, yes.

>> meet my cousin paul, now an accomplished gospel music artist, paul, my sister topaz and i were all raised by my grandmother who we called ma. >> i haven't had sal mom cakes in a very long time. mama used to love salmon cakes man. >> paul was the primary male influence in my life and taught me how to navigate the world. >> when i eat this food, it's like a direct connection to mama. i think me and topaz spent a lot of time in the kitchen with mama. i don't think i've ever been to a soul food restaurant that's been as good as mama. i'm not just saying that because she was my grandma. she was an exceptional cook. how often do you go back to where we grew up? >> whenever i pass, when i'm thinking about mama. >> it's crazy, huh? i haven't been back to the house since mama died. >> really? >> couldn't do it. >> you never go to the green? >> no, never been. she meant too much to me. look, paulie, we don't talk about it because culturally, everybody knows they go through

shit in the black community, especially where we grew up. it's a very traumatic place to grow up. and both of our parents were drug addicts. and that's why grandma raised us. you watch your parents and you're like -- in your mind all you're doing is if i can just not be a drug addict, that's success. >> the drug scene, man, it's crazy, man. >> did you ever think about the trauma of growing up in the neighborhood like that? >> oh, man, constantly. i lost so many of my friends, man. >> it was like living in a war zone. >> it was a war zone. but we made it out, man. glad to see you doing what you doing, man. because listen, no, seriously, man. we survived that time. >> paul and my sister topaz are the pillars of strength in my life, and i wouldn't be who i am today without them. my father was african american and my mother was jewish, but my sister and i were brought up in black culture.

hey hey. >> hey hey. >> hey hey, what's going on, man? >> all right. good to see you. >> i'm blessed to be able to come home for my birthday for the first time in over a decade. my sister and i were actually born on the same day two years apart. >> it's our birthday. >> hey, linda. >> a lot of salt, right? >> like me, my sister topaz learned to cook by watching our grandmother. in our family, we use ham hocks to flavor our collards and green beans. they're making baked mac & cheese, candied yams, turkey wings, and baby back ribs. and we got to have corn. boom! >> i love you. >> so you want me to fry the chicken early? >> no, wait. >> topaz took on a lot of the characteristics of my grandmother, looking after and nurturing people. >> do you have everything else done? >> for the most part. the mac & cheese in. the ribs in the bottom. what you got, carlton? >> huh?

>> it's called maya. >> that's maya's family wine. it's named after her. >> i'm going to taste it. >> hold on. hold on. we have to get some context. it's really expensive. she is going to hate that i say that, but i want you to enjoy it. that's why. very expensive. most people get two bottles. >> enjoy it. >> drink it. drink it, but drink it slowly. cheers, guys. cheers, babe. cheers, guy. good to see you guy. >> carlton, come on, you got cook this corn plate. we don't have baking powder and baking soda. >> then we'll whip the egg whites and egg yolks. >> most of the recipes in a black home are not written down. >> you get the corn milk out of it and it's like a starch. you've got to watch and learn and use your senses. >> i mean, how many more eggs do

you need? >> topaz mccoy, annoying me for 39 years. these are the recipes that my grandmother taught me, that i am now passing down to my nieces. >> let's go, let's go. >> it's time to eat! >> the mac & cheese, makes great mac & cheese. >> this is a continuation of our culture and heritage. >> is that me or topaz? >> this is you. >> we looked similar when we were young. there are already signs of my hair thinning at the age of 2 or 3. i was such a crybaby. oh, carlton is crying again. still crying. >> i was probably messing with you. >> probably. beating me up. >> i was. >> look at mama. styling, always. >> my grandmother did everything in her power to keep us out of the projects. that was us right there.

once you get in the projects, the chances of you staying out of trouble, staying out of prison, staying alive, especially at that time, it was slim. when i was probably 7, 8 years old, we would come home from church. and i saw a guy get shot right here. saw a big flash, boom. pretty much like the height of when shit was real bad in southeast d.c. but when so many of the memories are so traumatic, it's like just start to go, look, i love this place, but at the same time, i need to get out. "nomad with carlton mccoy" is brought to you by the all new lexus lx600. experience amazing. (elevator ding) ♪ (energetic music) ♪ ♪ ♪ (camera shutters) be ready for any arena in the all-new lx 600. ♪ ♪

the census tells you a lot about people. you could tell on the census records that at very, very young ages, they were cooks, they were farm hands, they were servants. there's auralia, 4-years old. i have learned a lot about the rest of the family, it was really finding gold. one of my grandfathers, didn't even know his birthdate. i figured out the exact year he was born. the census records fill in gaps, it helped me push the door open. nothing like a weekend in the woods. it's a good choice all around, like screening for colon cancer... when caught in early stages it's more treatable. i'm cologuard. i'm noninvasive... and i detect altered dna in your stool to find 92% of colon cancers... even in early stages.

early stages. yep. it's for people 45 plus at average risk for colon cancer, not high risk. false positive and negative results may occur. ask your provider if cologuard is right for you. we're in. ♪ oh, here we go ♪ ok. ♪ ♪ ♪ hands to the sky, ♪ ♪ show me that you're mine ♪ come seek the royal caribbean mount everest, the tallest mountain

on the face of the earth. keep dreaming. ♪ “you can get it if you really want” by jimmy cliff ♪ ♪ ♪ [suitcase closing] [gusts of wind] [ding] eva: my skin but better. everyone wants it. aja: this does it. true match nude tinted serum. 1% hyaluronic acid in a foundation. aja: feels like second skin, naturally radiant. true match tinted serum from l'oréal paris. we're worth it!

my name is smiley. i'm from washington, d.c. southeast, and this is my own. i ride my bike with no front wheel, no spokes, no anything. but i've been riding six or seven years now. we just have a lot of fun showing off what we can do on the bikes. most of the time it's just us having fun. now i just like hearing people when i'm ride down the street oh, how's he doing that with no front wheel? it feels good when people see me. my mom don't really like it because she think it's dangerous. she is supportive, but she just wants me to be as safe as i can. imagine coming home to a place you didn't recognize anymore. that to me is d.c.

streets i once knew have been replaced by development, and the people i grew up with have been pushed out. it's tough to witness, and i'm still trying to find a way to deal with it. ♪ >> this is really, really crazy being here. wow. i mean, this place was like prison. i might even get my ass kicked today or maybe shot. these are the things that happened here. this is insane. i wasn't even supposed to go to this school. i got kicked out of two high schools, and this was my last option. at the time, it was the worst school, the lowest graduation rates, lowest gpas. this is night and day. they renovate everything in this school. just seeing these books here to me is a big deal. "romeo and juliet." i don't think i ever actually read that.

when i came to this school, the ultimate goal was get carlton through high school. get him to graduate from high school. so i sat down with this lady and she said well, you need to take some elective classes. and i looked at her, man, the only thing i can do is cook. and there is a home expo class. i signed up for that. there was maybe two guys, three guys in it. it was here that i met chef ian barthley. he was one of the first black pastry chefs in america. at the time he was volunteering for a program in d.c. that gave inner city kids an opportunity to develop a year in the culinary arts. it all started here. ♪ >> stop, stop, stop, stop, stop. stop! dude, you're jacking up. come on. come over here, come on. >> this is chef ian barthley. he is the man who taught me about kitchen culture. today i'm cooking him dinner. >> even it up. >> he has requested the same

salad that won me the scholarship to the culinary institute of america. >> you're so full of it. >> i cut you some slack. >> i forgot, do you use the skin in the dice? >> and you know he is checking to see if i still have chops in the kitchen. >> come on, let's make the dressing. what's the ratio? >> is it two to one? >> it's two to one. >> i don't think i ever asked you. your fist impression when we meet. >> i look who is this goofball? i'm like this kid ain't serious. but then five minutes into the conversation, i'm okay, this is something i can work with. your passion, your drive, it was evident from day one. i tell you, when i hear carlton did this, carlton did that, yeah, yeah. that's my boy. >> you took me under your wing, but you were also really nice. >> this is going to be my dinner later on. so you better make it good. you think i'm tough? wait until my taste tester comes and try it. >> i'm terrified. i know she is brutally honest.

oh, yeah, she is tough. >> that's my baby. that's my 16-year-old. i'm young. for me, the best part about doing anything is being able to share it with her. yes, she has a disability, but i don't treat her like it. for me it's not a disability. it's a different ability. >> she has such a sweet soul. >> yes. >> that i think it's her presence teaches people how to be kind. >> and she is genuinely honest. reinforce it. what's this? everything has to overlap. >> i know. >> so here is the first part that you failed. okay, you had too much salad dressing. >> i know. it's loose. >> da da da! >> my first chef's table moment. >> don't fall in love with it. >> we have to do a little. >> oh, exactly. >> the push.

>> beautiful. look at that. >> and are you ready to taste? >> yes. >> are you going to be honest? >> yes. >> okay. >> remember, if it's not 100 points, don't give him 100 points. >> all right. >> all right. >> this is a little diced vegetable salad. you have got bell pepper, cucumbers, really finely minced red onion, all wrapped in a lovely english cucumber shelter. >> how does that sound? >> it sounds real good. >> it sounds real good? >> yes. >> beautiful. >> just like this? >> mmm, 100 points. >> 100 points? >> daddy. >> thank you. >> that's daddy's good friend. that's mr. carlton. >> yes. >> you're very honest, so i know you're telling me the truth. >> yes. >> you know, your dad taught me how to cook. he is my mentor. i always feel in hindsight that

the people that became my life mentors entered my life in the exact time when i needed them. and i learned from a very young age when someone takes the time to invest in you, you honor them. you put as much time in as they do. and he put me on a track that started my entire career. >> salt and pepper is last seasoning. >> the most pivotal point in my life is when ian walked in that class. eciation. it fills me. (burke) safe drivers save money with farmers. (bystander) just for driving safely? (burke) it's a farmers policy perk. get farmers and you could get a safe driver discount simply for having a clean driving record for three years. (driver 3) come on! (driver 1) after you. (driver 2) after you. (drivers 1 and 2) safety first! (burke) get a whole lot of something with farmers policy perks. ♪we are farmers.bum-pa-dum, bum-bum-bum-bum♪ as a main street bank, pnc has helped over 7 million kids develop their passion for learning through our grow up great initiative.

and now, we're providing billions of dollars for affordable home lending programs... as part of 88 billion to support underserved communities... including loans for small businesses in low and moderate income areas. so everyone has a chance to move forward financially. pnc bank: see how we can make a difference for you. ♪ oh, here we go ♪ ok. ♪ ♪ ♪ hands to the sky, ♪ ♪ show me that you're mine ♪ come seek the royal caribbean oh, marco's pepperoni magnifico. classic and old world pepperoni® on one pizza—and a large is just $9.99?! the phrase “slice of heaven” comes to mind... marco's. pizza lovers get it. now glossy hair starts with your shampoo. new everpure glossing haircare from l'oreal. sulfate-free. ph balanced.

reveal pure shine and help protect color. validated by colorists. new everpure glossing haircare from l'oreal paris. ♪ ♪ this is awesome for any type of plant, especially for a beginning gardener. [ barks ] - yeah? i think he likes them. create a season full of celebration. your happiest spring starts at lowe's. as a business owner, your bottom line is always top of mind. so start saving by switching to the mobile service designed for small business:

comcast business mobile. flexible data plans mean you can get unlimited data or pay by the gig. all on the most reliable 5g network. with no line activation fees or term contracts... saving you up to $500 a year. and it's only available to comcast business internet customers. so boost your bottom line by switching today. comcast business. powering possibilities.™ as a business owner, your bottom line is always top of mind. so start saving by switching to the mobile service designed for small business: comcast business mobile. flexible data plans mean you can get unlimited data or pay by the gig. all on the most reliable 5g network. with no line activation fees or term contracts... saving you up to $500 a year. and it's only available to comcast business internet customers. so boost your bottom line by switching today. comcast business. powering possibilities.™

my neighborhood was a tough place to grow up in, but there were a lot of positives. we had a strong connection to our community and culture. and part of that meant enjoying d.c.'s signature dishes. d.c. smoke house has some of the city's best. >> so half-smoke, this is like a very d.c. thing. >> d.c. food is very american, but it's also influenced by really every part of black -- the diaspora. that's what makes it delicious. >> that's natalie hopkinson. she is a go go scholar and 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. go-go, 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. >> i love it. i love it. that's very much on brand, because it's very much a neighborhood center. and there is a whole movement to sort of remember black d.c.'s music and culture. there is a gentleman who is part of the go-go economy, donald campbell sold go-go tapes on the

played music on the corner for 25 years. they demanded that he shut his music down. >> but why? >> because they didn't like it. they thought it was noise. >> so what? no one cares what you like. you don't get to tell me what to do in my neighborhood. >> well, they did. but we got 80,000 signatures from around the world for our petition from 94 different countries. thousands of people flooded the streets. >> that's a beautiful fu. >> it was the biggest fu. >> that's fantastic. >> and the music is still playing there today which is fantastic. >> fighting for your music is fighting for your neighborhood, it's fighting for your right to live in your space as an african american d.c. the way you desire to. >> in the nonwestern tradition, art is not something you look at the wall, it's the way you live your life. its food you eat. >> it's street art, it's music, it's clothing. it's the way you speak. it's the way you do your hair. it's the way you cook your food. we live culture.

so maybe the evolution of d.c. is coming at the cost of cultural change, but i'm grateful that the culture of the streets where i grew up is being maintained. and there is no denying that part of the gentrification of the city is creating a more dynamic and worldly food scene. once desolate and boarded up neighborhoods like h street are becoming hubs for ambitious and business savvy restauranteurs from all over the world. and tonight chef erik bruner-yang invited me to his restaurant, maketto with young chefs from the neighborhood. >> what's cool about this table is peter and jr here, we all own restaurants on the same street, h street. from fifth street to where we are now, this used to be the most vibrant black-owned retail 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 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.

>> you were selling the mix tapes. >> out of the trunk. >> exactly. >> when i came down here, i was young black man trying to cook sophisticated food. >> and you trained in new york and then opened a place. >> and then i came down here, yeah. >> which is incredible. you didn't have to come to d.c., because you were already in the big show. you were working in three-star michelin restaurants and kitchens. what drove that decision? i'm sure people were what, you're opening a joint in d.c.? >> well, you know, i never felt at home. even though i was excelling in these restaurants, i didn't feel at home. i looked around me. there was no one that looked like me. >> not in those kitchens, no. we actually worked in the same restaurant. i was in the front. >> i remember i was asked to make family meal one time. oh, what spice should we put in there? oh, we should put all spice. what? we're not baking a [ bleep ] cake. that's the spice of my roots. this is the spice of my family, the spice of my culture. >> what do you know? >> it made me second guess

myself and my cooking. >> 100%. have you seen any change in the reaction of how people interact with your restaurants, even clientele with the change between presidents? >> yeah, yeah. i definitely. i think it's very unique to d.c., 100%, 100%. i was when obama did his first date night there. and the whole food scene just blew up in the city. everybody was looking out for them everywhere. he wasn't just going to the steakhouses. he was going to a lot of cool new places. and it put places on the map. and then you see the difference when the administrations change. it is like -- >> the tourists changed. the tourists changed. the cabinet, all the people that work under them change, and that's a lot of people. >> and a lot of people just moved out. >> it's like a dark cloud came over the city for a little bit. >> yeah. even though there are barriers of entry, you could find the

hole that you could get through to be your own person. >> yes. >> and to pave your own way, and to tell your own story. >> if you're into food, man, and you're passionate about food and you're the kind of person that actually respect people's food culture and revere it the way it deserves to, you can travel the world, you can connect with anybody, anybody. >> can we get a toast to that? >> bro, i appreciate you, bro, for bringing us together. >> to the journey, man. >> we're here. we made it. >> i was conflicted about coming back home to find a completely new d.c. that it stopped representing who i am. but i'm pleasantly surprised. i haven't been on this street in over ten years. like this is nuts. this is not like this. >> where y'all coming from? >> kitchen cray. >> kitchen cray. >> right there on the corner. >> shrimp. >> all right. >> d.c. is becoming a city focused on balancing the old and the new in order to improve itself.

and i'm proud. scotts turf builder rapid grass. ♪ rapid grass is a revolutionary mix of seed and fertilizer that will change the way you grow grass. it grows two times faster than seed alone for full, green grass in just weeks. after growing grass this fast, everything else just seems... slow. it's lawn season. let's get to the yard. my skin but better. everyone wants it... ...this does it! true match nude tinted serum. 1% hyaluronic acid in a foundation. feels like second skin, naturally radiant! true match tinted serum from l'oreal paris. we're worth it! hey you two, go outside and play. ♪ ♪ create a season full of playfulness. your happiest spring starts at lowe's.

allergies don't have to be scary. spraying flonase daily stops your body from overreacting to allergens all season long. psst! psst! flonase all good. can a company make the planet a better place? ♪ what if it's a company of people working beside friends and neighbors? pursuing 100% renewable energy in our operations. aiming to protect, manage or restore millions of acres of land. and offering you more sustainably sourced products so you can become part of the change. so, can a company make the planet a better place? at walmart, we're working on it, every day.

what i think about my trajectory as an artist is really just coming up through graffiti art being through this diy ethos and just understanding that everything you want to

make, you have to make yourself. graffiti for me was that conduit to really explode myself into large scale. you have to think about timing you. have to think about where you are, you have to think about what time you're there. even just understanding scale, letter forms, color, balance, what can be read from a train that's moving, what can be read on a wall where a train is passing by that you're literally going like this and seeing in sections. how can you play with that? it's very much about having to express yourself. you have to. ♪ >> the d.c. that i was raised in was very different than the d.c. that i experienced after coming back from culinary school. i quickly found some of the most inspiring chefs and sommeliers hiding right here in the nation's capital. this is private dining. these beautiful people and i go back to my early sommelier days in d.c. >> are we drinking? >> are we drinking?

>> i just dove right in. i'm ready. >> they're the ones making d.c.'s food and wine scene inclusive and interesting. >> d.c. has probably the most approachable and open wine sommelier scene of any place i've visited in the world. >> i was 24 years old when i started at fifth floor. and i was one of four women that worked there. >> no one like fifth and bill the stereotypical sommelier. >> i was really lucky to join this tasting group way before i had any business being around the table. >> like every other sommelier at the time? >> like every other sommelier. that was my first wine certification. >> no one was stuffy, uncomfortable, judgey. >> that's not what sommeliers are anymore. >> in hindsight, wow, we had it pretty sweet. okay. i know we cover a lot of topics in this series. how a place is changing, who's

changing it, but sometimes you have to just sit down and let a truly great once-in-a-lifetime meal wash over you. that's why we're here. and this guy is cooking for us. eric ziebold was a chef at the french laundry. for the about eight years. he's spent his career refining his techniques and integrated with regional ingredients. i worked with him at restaurant for four years. in new york city for about four years. eric may be potentially the most underrated chef in america. i also feel like the people who know him would go yeah, probably. >> yeah. >> our first course exemplifies what i love most about eric's cooking. he takes a humble american dish, succotash, and he elevates it with basil pesto, perfectly grilled okra, local peas and corn and a spicy ahi sorbet. >> he pulls stuff from all over

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.

>> i love eating great food. our fourth course is a master class in both decadence and restraint. ultra marbled kuroge beef with a cherry condiment. and of course, this is eric ziebold. so a generous shaving of black truffles. >> the whole room smells like truffles right now. >> most truffles are really expensive cremini mushrooms. these are insanely aromatic. you can tell the color is dense. d.c.'s food and wine scene doesn't get the credit deserves. the meals like these are the reason it should. >> d.c. holds its own. i feel like it's been in the shadows for so long that we're still continuing to be apologetic about it, and we shouldn't. >> yeah. >> to eric. >> yeah. >> this is the bad ass. it's true.

i started screening for colon cancer because of my late husband jay. i wish he could have seen our daughter ellie get married, on the best day of her life. but colon cancer took him from us, like it's taken so many others. that's why i've made it my mission to talk about getting screened and ask people to share their reasons why. i screen for my growing family. being with them means everything to me. i screen for my girls. they're always surprising me. i screen for my son. i'm his biggest fan. if you're 45 or older and at average risk, it's time to screen. today, there are more screening options than ever before, including cologuard.

cologuard is noninvasive and finds 92% of colon cancers, even in early stages. it's not for those at high risk. false positive and negative results may occur. ask your provider if cologuard is right for you. everyone has a reason to screen for colon cancer. if you're 45 or older, get started at missiontoscreen.com the more information i found, got me more curious. researching my family on ancestry has given me a purpose. we discovered that our family has been in new mexico for hundreds of years. it showed how much my family was really rooted in campbell county. it was really finding gold. the best part is feeling like i really have roots. don't be afraid to open the door, there's so much information on the other side. ♪ my relationship with my credit cards wasn't good. i got into debt in college and, no matter how much i paid, it followed me everywhere. between the high interest, the fees...

i felt trapped. debt, debt, debt. so i broke up with my credit card debt and consolidated it into a low-rate personal loan from sofi. i finally feel like a grown-up. break up with bad credit card debt. get a personal loan with no fees, low fixed rates, and borrow up to $100k. go to sofi.com to view your rate. sofi. get your money right. ♪ [upbeat music] that's our baby girl. [heartbeat on an ultrasound] [carnival sounds] thank you. [excited laughing] ♪happy birthday to you♪ [clapping] we love you, mom. [upbeat music continues] ♪ ♪ ♪ ♪ well would you look at that? ♪ ♪ jerry, you've got to see this. seen it.

trust me, after 15 walks it gets a little old. i really should be retired by now. wish i'd invested when i had the chance... to the moon! [golf ball bounces off rover] unbelievable. ugh. [ding] vernon is a d.c. native whose reputation precedes him.

>> when people see me, most people see me, they think i smoke weed. they associate the locks with smoking marijuana. i don't smoke marijuana. i was a law enforcement officer for 28 years, retired. my sergeant, they asked me to do some undercover work in buying narcotics. >> so you guys were all police in d.c. >> they were. >> i was. >> 25 years and a half. >> wow. are you from d.c.? >> yeah. >> and you became a cop. let's talk about that. >> vernon and a couple of his buddies invited me to a maryland shooting range to eat some wings and mumbo sauce, have a little target practice, and talk about the city we all grew up in. >> i've been waiting to eat in d.c. since i landed. if you're not from this area, you don't know what mumbo sauce. >> oh, yeah. >> it's like another layer of soul food from d.c. >> d.c. carry-outs are basically

chinese take-out joints. serving up fried chicken with a sour sweet sauce. it's irresistible, and it makes you crave wings every night of the night. >> so you spent a lot of time in carry-outs? >> 100%. i got to the point where i was old enough i could cook for myself so my grandmother didn't feel the need to cook for me anymore. and as a teenager, i was lazy. it was part of the culture. you go get a few rings, some rice, some fries, and mumbo sauce. and there was a place my grandmother's church was over by langston lane. independent church of god. that was my grandmother's. >> you been? >> the best. >> him and i worked. >> i pretty much grew up in that church. i know my generation -- i didn't know anybody who became a police officer. >> i came on in 1987. my beat was in the heart of the

heroin trade. around the theater. i was an under cover officer and i was in the vice unit. a lot of kids would see us, we would kick their doors in and d within the community by eradicating the drug trade. >> i understand you have tha t

brought to you by test. test. test. welcome to your world. your why. what drives you? what do you want to leave behind? what do you want to give back? what do you want to be remembered for? that's your why. it's your purpose, and we will work with you every step of the way to achieve it.

at pnc private bank, we'll help you take care of the how. so tell us - what's your why? ♪ eva: my skin but better. everyone wants it. aja: this does it. true match nude tinted serum. 1% hyaluronic acid in a foundation. aja: feels like second skin, naturally radiant. true match tinted serum from l'oréal paris. we're worth it! (driver 1) it's all you. (driver 2) no, i insist. (driver 1) it's your turn. (driver 2) nope, i think it's your turn. (driver 1) i appreciate you so much, thank you so much... go. (driver 2) i appreciate your appreciation. it fills me. (burke) safe drivers save money with farmers. (bystander) just for driving safely? (burke) it's a farmers policy perk. get farmers and you could get a safe driver discount simply for having a clean driving record for three years.

(driver 3) come on! (driver 1) after you. (driver 2) after you. (drivers 1 and 2) safety first! (burke) get a whole lot of something with farmers policy perks. ♪we are farmers.bum-pa-dum, bum-bum-bum-bum♪ xfinity mobile runs on america's most reliable 5g network, but for up to half the price of verizon, so you have more money for more stuff. this phone? fewer groceries. this phone? more groceries! this phone? fewer concert tickets. this phone? more concert tickets. and not just for my shows. get $400 off an eligible samsung device with xfinity mobile. take the savings challenge at xfinitymobile.com/mysavings or visit your xfinity store and talk to our switch squad today. this is xfinity rewards.

our way of saying thanks, with rewards for the whole family! from epic trips... to jurassic-themed at-home activities. join over 3 million members and start enjoying rewards like these, and so much more in the xfinity app! and don't miss jurassic world:dominion in theaters june 10th.

♪ >> if you are out there listening, it's the pedal, it's not me. >> you got to give me something faster than that. what is this? this is not like some good ole country church. you don't play like that. when do you play like that?

>> you have to tell him, i used to be decent at this. >> yeah, you used to be. >> i am going to blame the pedal. >> feels like a lifetime ago i was in the church playing with my cousin, paul, and this place means everything to me. >> all right. next step. ♪ ♪

>> i am retired. >> you sound good coming out of retirement. don't sound bad at all. >> paul was not a nice teacher. >> he was not. >> i have so much anxiety getting on the drum set every sunday, and i would see him walk in and my stomach would turn and you would play intensely for two hours, and i was 10-years-old, and there was no way you could keep the beat and he would kick you off the set and put somebody else on. >> it's called on the job training and it teaches you excellence. >> excellence is very difficult. that's why very few people do it. >> right. >> paul, topaz, ian and andy, all had a hand in shaping a kid with no direction and helping him to become a master samali.

even with their support i couldn't wait to leave to prove i had to succeed in this world. i felt like i could go anywhere and lay down a foundation. you become a culmination of your experiences, and now i can't stop moving. hello and welcome to our viewers joining us here in the united states and around the world. you are watching cnn "newsroom," and i am rosemary church. finland and sweden say they are ready to drop neutrality and join nato, spurred by the war in ukraine. we are live in london with details. plus, you are looking at scenes