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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...

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...

Finding suitable alternatives is essential. Luckily, there is an option that is just as accessible as ham hock, which can be found in nearly any supermarket.

This is the food writer's version of swimming the English Channel or climbing to the summit of Mount Everest.

A Tennessee restaurant chain has the same name, so Buddy's BBQ in Franklin County is holding a contest to pick a new name.