We go global with chefs Gerald Addison of Maydan and Alex McCoy of Lucky Buns and break down the new definition of New-American cuisine, navigating airport security, and working through our mayo-phobias. Mathew makes a big announcement, Gerald relives his malt liquor childhood, and Alex hearts scotchy scotch scotch. This episode is supported by Compass, the future of real estate in the Metro DC Area and beyond. Discover it at compass.com.
We go global with chefs Gerald Addison of Maydan and Alex McCoy of Lucky Buns and break down the new definition of New-American cuisine, navigating airport security, and working through our mayo-phobias. Mathew makes a big announcement, Gerald relives his malt liquor childhood, and Alex hearts scotchy scotch scotch.
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