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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, ...

Johnny t's bistro is a beacon of hope. hosting live music upstairs and serving fantastic food down below. >> oh, that's me. >> a specialty of mississippi and a stable here at johnny t's is fresh wild caught gulf shrimp. on the menu today, rita's favorite, the house special, atlantic salmon, gulf shrimp, sated spinach over a bed of mississippi-grown rice, topped with a house-made crab sauce. and for me, shrimp and gritz, local andouille sausage, button mushrooms, and those famous gulf shrimp. heavy cream and spices make up the sauce. heat that over some cheese gritz and you know you're in the s...

>> a specialty of mississippi and a staple here at johnny t's is fresh wild-caught gulf shrimp. on the menu today, rita's favorite, the house special, atlantic salmon, gulf shrimp, sated spinach over a bed of mississippi-grown rice, topped with a house-made crab sauce. and for me, shrimp and grits, local andouille sausage, button mushrooms, and those famous gulf shrimp. heavy cream and spices make up the sauce. heat that over some cheese grits and you know you're in the south. >> i'm a total fan boy of comedy. i love stand-up comedy. it's one of the hardest careers in the world. that was a bol...