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their culture they're proud about. they call it the mighty mississippi for a reason. i think that goes beyond the current. it's about the impact this river has had on what we become as a nation and what we decide to become as a nation. 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...

operates. the concept of southern hospitality still exists here. no matter what color you are, what political party, there is a warmth here where people want you to come in. they want to show you a part of their culture they're proud about. they call it the mighty mississippi for a reason. i think that goes beyond the current. it's about the impact this river has had on what we become as a nation and what we decide to become as a nation. 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, ...

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...

[ speaking foreign language ] >> umbrian food isn't about expensive restaurants or tricky techniques. it's all about the skill and hard work that goes into producing its precious raw ingredients. from innovative farmers to noble hunters. and let's not forget the chefs and butchers preserving the traditional ways of cooking. and a note for any vegetarians watching. umbrians eat a lot of meat, like particularly pork. like a lot of it. huge amounts of it. >> i surrender. to the pork. ♪ >> umbria is named after the umry, one of italy's most ancient peoples. their landlocked homeland is...

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...