Industry Night with Nycci Nellis

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From a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices.

There is a moment in every chef's story where the food stops being background noise and becomes the whole point. For Erik Ramirez, that moment happened in Grand Isle, Louisiana, of all places. Sent to live with his uncle one summer because, as he puts it, he was getting into a little too much trouble, he watched someone cook not out of necessity but out of pure joy. Gumbo, jambalaya, étouffée. Fresh shrimp from the market. A roux made with intention. That was it. That was the spark.

This episode is about what happens when you follow that spark across two decades, two cities, and two cuisines. It is about the DC food podcast world's favorite topic right now: the rise of Peruvian cuisine as a global force. Lima has back-to-back historic wins at the World's 50 Best Restaurant Awards. And Erik Ramirez is one of the chefs helping translate that moment for American diners.

Chef Erik Ramirez is the culinary mind behind Papa San at Hudson Yards, a Peruvian izakaya rooted in Nikkei cuisine. He is a James Beard-nominated chef, a Met Gala menu credit, and a first-generation Peruvian American who spent years mastering French and American fine dining at Eleven Madison Park before a trip to Lima changed everything. Episode keyword: Erik Ramirez Peruvian Nikkei chef New York.

Key Takeaways

The uncle who started it all

Erik Ramirez did not grow up wanting to be a chef. A summer in Grand Isle, Louisiana with an uncle who cooked gumbo and jambalaya for the joy of it was the moment cooking became something worth chasing.

Eleven Madison Park as grad school

Three years at Eleven Madison Park, finishing as sous chef, reshaped how Ramirez thinks about technique, hospitality, and the respect owed to every element of a restaurant experience.

A trip to Lima changed everything

Ramirez grew up eating his grandmother's Peruvian home cooking but never saw it as a cuisine he wanted to cook professionally. One month in Lima, eating at the top restaurants, blew his mind and redirected his entire career.

Nikkei is a cuisine built on immigration

Nikkei cuisine, the fusion of Peruvian and Japanese culinary traditions, was born out of migration and necessity. Ramirez describes it as Japanese precision married to Peruvian ingredients and culture. It is the same story every immigrant group has told through food.

Papa San is New York plus Peru plus Japan

Every dish at Papa San must connect to all three: New York, Peru, and Japan. The now-famous eel pizza is the perfect example. Pizza is New York. Unagi and its barbecue sauce is Japan. Peruvian chili oil ties it together. Familiar entry point, unexpected destination.

Erik Ramirez said "I am a good representation of what Peruvian cuisine is. My grandmother is half Japanese, half Peruvian. My first language growing up was Spanish and Italian. From different parts of the world. That is why it is so special to me."

Host Nycci Nellis said "You did not go on a generic path to get to where you are. It is so interesting to hear about all the different people that either inspired you, like your uncle, or networked you, put you in touch with the right people, and got you to that next stage in your life."

Timestamps

00:00 Introduction and the rise of Peruvian cuisine.
00:40 Meet Chef Erik Ramirez, Papa San, and his career arc.
02:20 Growing up in New Jersey and the uncle in Louisiana who started it all.
05:32 Culinary school, Philadelphia, and the decision to drop out for the kitchen.
08:49 Moving to New York and landing at Eleven Madison Park.
10:04 What Eleven Madison Park actually teaches you about hospitality.
15:25 Going back to Peruvian roots and the trip to Lima that changed everything.
19:33 Partnering with Juan and the creation of Llama Inn.
21:38 The foundation of Peruvian cuisine and comida criolla.
28:17 What is Nikkei cuisine and how it lives at Papa San.
32:01 The eel pizza: New York meets Japan meets Peru.
35:08 The biodiversity and cultural layers that make Peruvian cuisine unique.
39:19 What is next: a sandwich concept and a new Peruvian restaurant.
41:10 Rapid fire: pisco sour, arroz con pollo, and sharing the recipe.
43:35 Where to find Chef Ramirez and closing.

Connect with Erik Ramirez

Instagram (Papa San): https://www.instagram.com/papasannyc
Instagram (Personal): https://www.instagram.com/llamaerik
TikTok: https://www.tiktok.com/@papasannyc
Facebook: https://www.facebook.com/papasannyc

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Three chefs. One ancient process. And a tortilla that could change how you think about Mexican food.

3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into something workable. That process, nixtamalization, sustained entire civilizations. And most people eating corn tortillas today have no idea it exists. That is the conversation your girl Nycci Nellis is having on this episode of Industry Night, the DC food podcast that goes deep on the hospitality industry and the people driving it.

This episode matters because food is political, food is social, and the story of corn is the story of indigenous knowledge that Europe ignored, that factory tortilla lines diluted, and that a new generation of chefs is fighting to restore. If you care about DC dining, the restaurant industry, or just being a human who wants to know where their food comes from, this one is for you.

Joining Nycci are three chefs who each carry that weight differently. Chef Alam Mendez, who learned to cook in his mother's kitchen in Oaxaca and now grinds corn in house daily at Apapacho Taqueria in DC. Chef Jose Contreras, a 2025 James Beard semifinalist and owner of Amelia's in Tucson, who is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. And Luis Martinez, born in a Zapotec pueblo in Oaxaca, now based in Asheville running Takio Foods, sourcing heirloom corn directly from indigenous farmers and bringing it into kitchens across the American South.

Key Takeaways
Nixtamalization Is Science, Not Trend. The process adds calcium and niacin to corn that otherwise lacks nutrients. Without it, Europeans who brought corn back to their continent developed pellagra, a disease caused by nutritional deficiency, because they refused to learn the indigenous technique.

Mexico Has 64 Varieties of Corn. 61 are endemic to Mexico. Each region, each variety, requires different limestone ratios and cook times. The corn you use shapes the masa, the flavor, and the tortilla. It is not interchangeable, and it is not an afterthought.

The Process Takes 24 Hours. You cook the corn, add limestone by weight, check it by hand, then let it rest overnight before grinding. You do not have to be awake for 24 hours, but the corn does. That is what you are paying for when you pay for a real tortilla.

Immigrant Food Is Not Cheap Food. Luis Martinez put it plainly. People in the US have a problem paying for a taco the same way they would pay for French or Italian food, even when the process, the sourcing, and the labor behind that taco is just as rigorous. That double standard is something all three chefs navigate daily.

Luis Martinez Brings the Molino to the People. Through his Compa Molino project, Luis drives a corn grinder to trailer parks where Oaxacan farm workers live, offering them access to fresh masa and nixtamalized corn. North Carolina is the third largest Oaxacan population in the country. These are the people picking our food, and they deserve access to it.

Luis Martinez said, "Food is political and food is social. We are immigrants telling people who we are and what we do. In a way, sometimes they like our food but they do not like us."

Host Nycci Nellis said, "The reconciliation of that, that somebody could love a taco and not understand the history of that taco and how it wound up in their hand, and they are having a problem with the people who make it, is so ludicrous I do not even know how to answer it."

Timestamps
00:00 Nycci introduces nixtamalization and why it matters.
02:17 Meet the three chefs: Alam Mendez, Jose Contreras, and Luis Martinez.
04:03 Luis Martinez on growing up Zapotec in Oaxaca and founding Takio Foods.
07:27 Alam Mendez on his mother's kitchen, Las Quincertas, and cooking around the world.
12:05 Jose Contreras on Hermosillo, grandma Amelia, and Carizal coming to Tucson.
15:15 Luis breaks down the nixtamalization process, calcium, niacin, and why Europeans got sick.
19:18 Nycci connects indigenous agricultural knowledge to the founding of America.
23:21 Choosing corn varieties, 64 in Mexico, 61 endemic, and how region shapes masa.
31:31 How do you explain the value of a real tortilla to a consumer raised on factory corn?
34:47 Nycci on immigrant food, fine dining, and the price of a pizza in New York.
43:05 Luis on Compa Molino, farm workers, and bringing fresh masa to Oaxacan communities in North Carolina.
46:44 Where to find each chef and what is coming next.

Connect with Alam Mendez
Instagram: https://www.instagram.com/apapacho_taqueria
Instagram personal: https://www.instagram.com/alanmendez

Connect with Jose Contreras
Website: https://www.ameliastucson.com
Instagram: https://www.instagram.com/ameliastucson
Instagram personal: https://www.instagram.com/chefjose_tucson

Connect with Luis Martinez
Website: https://www.takiofoods.com
Instagram: https://www.instagram.com/luismartinezcreative
Instagram: https://www.instagram.com/takiofoods

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Bungalow is the hardest reservation in New York. Here is why it feels like going home.

There are restaurants, and then there is Bungalow. Your girl Nycci Nellis sat down with Chef Vikas Khanna, and within the first five minutes she understood why lines form down the block and why 10,000 people are on the wait list. This is not a story about a hot restaurant. It is a story about a man born with club feet in Amritsar, told he would never walk properly, who later arrived in the United States homeless, and built one of the most talked-about dining experiences in the country. The DC food podcast world does not get guests like this every week.

If you care about the restaurant industry, about what it actually costs to carry a culture on your back into a dining room, this episode is for you. Chef Khanna does not cook to impress inspectors. He cooks to make people feel that their ancestors are honored. That shift, from chasing stars to chasing meaning, is the whole conversation. This is the Washington DC restaurant insider perspective on what Indian cuisine can be when it is finally set free.

Chef Vikas Khanna is one of the first Indian chefs in America to earn a Michelin star, originally recognized for Junoon in 2011 and awarded eight consecutive years. Today he is chef and partner at Bungalow in New York City. He has authored more than 40 books, hosted MasterChef India for nearly two decades, directed films, spoken at the United Nations, and a leading voice on the hospitality industry podcast circuit, and through his Feed India initiative has provided more than 84 million meals to people in need. Episode keyword: Vikas Khanna chef New York City Indian restaurant Michelin star.

Bungalow Is Personal: Chef Khanna opened Bungalow at 54 as a promise to his mother and late sister, to lift the entire water of Indian culture and cuisine in the world. Every dish, every floral arrangement on the glass ceiling, every drop of Ganga Jal placed outside the door at 4:30 is for her.

A Menu of 16 Dishes, Quarter Million Recipes: Khanna has documented more than 250,000 recipes from across India. Bungalow runs only 16 dishes, rotates specials nightly without repeating, and is currently running 36 weeks of celebrating India, one state, one dish, one story per week.

The Women Who Built Him: His grandmother was his first cooking teacher. His mother opened a banquet space with him at 16. His sister moved to the US with him in 2000 and fought for his freedom until she passed. A Muslim woman sheltered him during the Mumbai riots. The restaurant designer Sheila Rizvi and her daughter Maisha carry that feminine energy into Bungalow every night.

Feed India: 84 Million Meals from a New York Apartment: When his mother called during the pandemic and said she would rather say her son tried and failed than never tried at all, Khanna launched Feed India. He converted 80 gas stations into food and healing stations for migrant workers walking home on Indian highways, and served quarter million meals at Haji Ali Dargah during Eid alone.

Setting the Cuisine Free: Khanna wrote an op-ed for Time magazine arguing that civilizational cuisines cannot be measured through the small lens of Western restaurant standards. The New York Times review of Bungalow used the word freedom. He said that mattered more than any star he has ever received.

Chef Vikas Khanna said, "The DNA of the restaurant itself is so broken that it came from such a place of darkness that the only way it could find its survival was through light."

Host Nycci Nellis said, "Despite the accolades and the stars, the books, the films, and the global recognition, everything comes back to humility and humanity for you, whether you are feeding people or remembering them."

Timestamps

00:00 Introduction and welcome to Industry Night.
01:20 Chef Vikas Khanna introduced, Bungalow and the Michelin star at Junoon.
03:10 Why Bungalow opened and what it means as a promise to family.
05:08 Regional Indian cuisine and how Bungalow presents it without simplifying it.
09:03 The flower ritual, Ganga Jal ceremony, and feminine energy at Bungalow.
11:31 The women who shaped Chef Khanna, grandmother, sister, Sheila Rizvi.
16:23 Eating culture, not just cuisine, and the Time magazine op-ed.
20:24 Eight consecutive Michelin stars and what the 100-year-old guest said that broke him.
26:31 Feed India, 84 million meals, and the phone call from his mother.
29:08 Gas stations turned into healing stations for migrant workers.
33:16 The restaurant as the center of all gravity, films, books, and advocacy.
36:03 MasterChef India and changing the perception of chefs in Indian culture.
41:41 The global rise of Indian food and the pluralistic vision of India.
43:03 Rapid fire: Top Chef, reservation platforms, one thing every young chef needs to know.
44:48 Closing thoughts and thank you.

Connect with Chef Vikas Khanna

Website: https://www.vikhanna.com

Instagram: https://www.instagram.com/vikaskhannagroup

Bungalow NYC: https://www.bungalownewyork.com

Feed India: https://www.feedindia.org

Produced by Heartcast Media. Be safe out there and have a delicious week.

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What does it actually take to run one of the most decorated restaurant groups in America and still have abs?

Your girl Nycci Nellis is in sneakers today. No cocktail dress, no six-inch heels. We taped this one at Equinox Wisconsin Avenue at City Ridge, and honestly, it made perfect sense. Because this conversation with Michelin star chef Ryan Ratino started off about his new Georgetown restaurant Oxen Olive and ended up somewhere way more interesting: the discipline, the bloodwork, the cortisol spikes, the Bulgarian split squats he hates, and the moment he looked in the mirror at 30 years old and decided to treat his body like the high-performance machine it needs to be.

This is a DC food podcast episode that goes somewhere most chef interview podcasts never go. It is not just about the food. It is about what it costs, physically and mentally, to lead over 200 people across multiple Michelin-starred restaurants and still show up every single day with clarity and intention. If you have ever wondered how the best in the hospitality industry actually sustain it, this one is for you.

Ryan Ratino is the executive chef and owner of Hive Hospitality, home to one-Michelin-starred Bresca, two-Michelin-starred Jaunt, Michelin-starred Moss at the Four Seasons Fort Lauderdale, Michelin-starred Omo by Jaunt in Winter Park, and his newest Georgetown concept Oxen Olive. He is the recipient of the Michelin Guide Young Chef Award and holds more Michelin stars than almost any chef in the country. Episode keyword: Ryan Ratino chef Washington DC Michelin star restaurant group.

Key Takeaways

The origin story is working class

Ryan grew up in a union household in Ohio, helping his mother get dinner on the table fast. His mom was the one who saw cooking as a career before he did. He went to Le Cordon Bleu in Florida at 17 to get as far from home as possible, and knew within two months it was exactly right.

He built Bresca first on purpose

Ryan opened Bresca at 27 in the old Policy nightclub space on 14th Street, intentionally starting with upscale-but-approachable before launching two-Michelin-starred Jaunt upstairs. He wanted to earn the neighborhood's trust before asking them to celebrate there.

The pandemic forced the health reckoning

At 30 years old, 5-foot-9, and 206 pounds with 30 percent body fat, Ryan started Googling what healthy actually meant. He cycled through doctors until he found a specialist in Indianapolis who ran 400 biomarkers, identified barely-functioning adrenal glands, and built a protocol that finally let him fall asleep at night.

He eats like an athlete, not a chef

During a surplus phase: 300 grams of protein and up to 500 grams of carbs daily, including over a kilo of Japanese short-grain rice. He tastes everything at the restaurant and spits it out. He always eats protein before carbs to keep blood sugar flat. Sweet potatoes are his deficit-phase staple because they keep him full without the crash.

Physical health changed how he leads

Ryan says the cleaner his body feels, the more grace he brings to leading his team. He greets every single person when he arrives and thanks every single person at the end of the night. He believes you can be a strong leader and still respect your team, and that the health journey made that more consistent for him.

Ryan Ratino said, "I think proud, but not satisfied. Proud of where I am, but knowing that at 20 I was probably even more crazy and driven than I am now."

Host Nycci Nellis said, "What you are doing with your health is a full-time job. The working out 90 minutes a day, the diet, managing it. That is people's actual job. Where is the time for your other job?"

Timestamps

00:00 Welcome and Equinox Wisconsin Avenue at City Ridge.
00:51 Why Nycci is in sneakers and how this episode came together.
01:17 Introducing Ryan Ratino and the Hive Hospitality empire.
03:28 Growing up working class in Ohio, helping mom get dinner on the table.
05:05 Were you hungry? The food origin story.
05:30 Baseball, competitiveness, and why cooking school clicked within two months.
07:05 Le Cordon Bleu in Florida, full circle back to Winter Park.
08:11 Building a well-rounded career: hotels, stages at WD50 and Minibar, Crohn's disease and health insurance strategy.
10:50 The switch: deciding to own his own business and learning what not to do as a leader.
12:55 Opening Bresca at 27 in the old Policy space on 14th Street.
14:02 Why Bresca came before Jaunt: earning trust before asking for celebration.
16:14 Why Florida? Moss at the Four Seasons Fort Lauderdale and Omo by Jaunt in Winter Park.
17:42 Oxen Olive in Georgetown: two weeks open, 16 to 17 beef programs, not a steakhouse.
20:36 The pandemic health reckoning: 206 pounds, 30 percent body fat, and a decision to change.
25:49 Finding the right doctor: 400 biomarkers, adrenal glands, cortisol spikes, and phosphatidylserine.
29:30 The bulk and cut cycle: going sub-10 percent body fat to find his frame, then building up.
32:07 What he actually eats: 300 grams of protein, a kilo of rice, sweet potatoes, and spitting out tastings.
35:27 Eating protein before carbs to flatten blood sugar. The glucose monitor experiment.
40:34 How physical discipline connects directly to leadership with grace over 200 employees.
42:40 Saying hello to every person, thanking every person, and why that matters.
43:48 Workout demo: shoulder flies, barbell bench press, and the Bulgarian split squat he hates.
50:02 Rapid fire: black coffee before and after, Asador Etxebarri, ideal day off, and what 20-year-old Ryan would think.
51:45 Nycci's outro, thanks to Equinox and City Ridge, and a Wegmans lean protein run.

Connect with Ryan Ratino

Instagram: https://www.instagram.com/ryanratino
Hive Hospitality: https://www.hivehospitality.com
Bresca DC: https://www.bresca.com
Jaunt DC: https://www.jauntdc.com
Oxen Olive Georgetown: https://www.oxenolive.com

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A fifth-generation mead maker carries a Holocaust survivor's legacy forward, one bottle at a time.

Some stories start in a vineyard. This one starts in 19th-century Poland, survives a concentration camp and a death march, and lands in a tasting room in Mount Airy, Maryland. Rachel Loew Lipman didn't just inherit a winery. She inherited a reason. And if you've ever wondered whether a bottle of wine can hold memory, grief, and joy all at once, this episode of Industry Night, the DC food and hospitality podcast, is your answer.

Maryland wine gets overlooked. It shouldn't. Winemaking here dates to the 1600s, and today more than 100 wineries are producing everything from cab francs to Vidal Blancs. But what Rachel is doing at Loew Vineyards goes beyond the glass. She's a DC food and hospitality insider's dream guest: a young head winemaker running Maryland's fourth oldest existing winery, its first kosher winery and meadery, and one of the longest continuous mead-making traditions in the world. This is the DC dining guide and hospitality podcast conversation you didn't know you needed.

Rachel Loew Lipman is a fifth-generation mead maker, granddaughter of Holocaust survivor William Loew, and the force behind Loew Vineyards in Frederick County, Maryland. Her family's mead-making roots trace to 1800s Poland. She holds degrees in plant science and communications from the University of Maryland, a winemaking certification from Washington State, and experience in France. In 2025, she launched Maryland's first Star K certified mead.

Key Takeaways

Mead nearly disappeared from history. Jews were the majority of Polish mead producers before World War II. When 90% of Poland's Jewish population was murdered in the Holocaust, mead essentially vanished from the market. Rachel is bringing it back.

The 2025 frost devastated the Mid-Atlantic harvest. On April 20, stagnant air dropped to 23.5 degrees across the region, wiping out primary fruit on over 600 of Maryland's roughly 1,000 grape-growing acres. Loew Vineyards is not making wine this vintage year.

Going kosher brought unexpected balance. Loew Vineyards is now Maryland's first and only kosher winery, operating under both a conservative Hechsher for grape wines and a Star K Orthodox certification for meads. The Shabbat restriction forced Rachel, a lifelong seven-day-a-week worker, to finally take a day off.

Covid accelerated the Maryland wine boom. When travelers couldn't get to Napa or France, they explored their own backyards. Local wine club memberships surged. Rachel credits that shift, combined with generational farming knowledge, for the best Maryland wines she's ever seen coming out right now.

The Wolf Cabernet Sauvignon is the family's most personal bottle. Named for her grandfather's birth name, the wine arrived by kismet. A grower called Rachel with extra Cabernet Sauvignon one month after her grandfather passed. She had never asked for it. She made it for him.

"We want to turn wine into memory and connection, and that to me is more the juice being worth the squeeze than anything the market does." - Rachel Loew Lipman

"What I love is that you respect the past while looking towards the future, and I just think that's beautiful." - Nycci Nellis, Industry Night

Timestamps

00:00 Welcome to Industry Night at The Wharf, DC.
00:20 Introducing Maryland wine and why it matters.
01:21 Meet Rachel Loew Lipman, fifth-generation mead maker.
02:55 The family's mead-making roots in 19th-century Poland.
04:37 Civil rights, the Habsburg Empire, and the first licensed meadery.
05:17 What is mead, really? Polish mead vs. Viking mead.
06:02 How the Holocaust erased Polish mead from the market.
07:28 William Loew: Holocaust survivor, translator, electrical engineer, winemaker.
09:40 The haunting smell of fermenting mead and why he started a vineyard.
10:48 Tasting the Savi: a chenin blanc mead named for family memory.
13:44 Loew Vineyards founded in 1982 on 37 acres in Mount Airy, Maryland.
15:41 Rachel's path into winemaking, from the Bonanza Building to Washington State.
18:33 Joining the family business full time in 2018 and navigating Covid.
22:27 The April 2025 frost and what 23.5 degrees means for a harvest.
25:21 Can you cover the vines? The limits of frost protection.
28:15 What's planted now and the vineyard's revitalization.
30:34 The Mazal sparkling red: dry Lambrusco on steroids, made with carbonic Barbera.
33:31 Carbonic fermentation explained, and why almost no one on the East Coast does it.
35:50 Going kosher: the Agricultural Innovation Grant and the steam generator.
36:52 Why the demand for kosher products was impossible to ignore.
37:13 Two certifications: conservative Hechsher for wines, Star K Orthodox for meads.
41:12 First kosher harvest and the unexpected gift of Shabbat.
44:36 Is the juice worth the squeeze? Being Maryland's first and only kosher winery.
45:33 Where Maryland wine stands today and why this generation is pushing boundaries.
47:25 How Covid drove local wine discovery and tasting room culture.
50:38 3GDC and speaking as a grandchild of a Holocaust survivor.
53:34 Generational trauma, resilience, and what William Loew chose to share.

Connect with Rachel Loew Lipman

Website

Instagram

Facebook

3GDC Living Links

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From the Road to the Restaurant: The Catbird Seat's Next Chapter

Intro / About the Episode

Host Nycci Nellis sits down with Chefs Tiffani Ortiz and Andy Doubrava — the husband-and-wife duo leading the newest era of Nashville's acclaimed tasting-menu restaurant, The Catbird Seat — to talk about life on the road, zero-waste cooking, regenerative agriculture, and what it really means to build a restaurant around your values.

About the Guests

Chefs Tiffani Ortiz and Andy Doubrava met at the French Culinary Institute in New York before eventually reconnecting on a Malibu farm — literally living in a teepee among wild parrots — where their shared passion for agriculture and sustainability took root. After years cooking in restaurants across Los Angeles, they left brick-and-mortar life behind to launch Slow Burn, a nomadic culinary project that took them through 42 states and more than 45,000 miles with two dogs, a Subaru, a cargo trailer, and a traveling larder. They now lead The Catbird Seat in Nashville, where their road-forged philosophy of fermentation, preservation, and zero-waste cooking shapes one of the country's most talked-about tasting-menu experiences.

"We refuse to commit to one style. And I think that's kind of the beauty of Catbird Seat — the chefs are always rotating, just like our ideas and the produce and ingredients we use are always rotating." — Chef Tiffani Ortiz

"It's leadership with high standards, but also a lot of empathy." — Chef Andy Doubrava

"What fascinates me most is how personal this all is — the preservation, the use of every part of the ingredient, the way they balance high-level with playfulness." — Nycci Nellis

The Catbird Seat: A Culinary Institution Reimagined

Since opening in 2011, The Catbird Seat has operated as a kind of culinary incubator — a place known for rule-breaking, intimacy, and creative freedom, built around an iconic U-shaped counter. Under Ortiz and Doubrava, the restaurant has relocated to a striking new home in Nashville's Paseo South Gulch and entered a bold new chapter. The result: a Michelin star, a James Beard nomination for Outstanding Restaurant, a New York Times nod, and a reputation as one of the most exciting dining experiences in the country. The new space retains the signature counter (now with a few more seats) and adds a wine lounge that's unlocked new possibilities for larger celebrations and future programming.

Slow Burn: 45,000 Miles and a Traveling Larder

Before Nashville, there was the road. Ortiz and Doubrava spent years conceptualizing, then executing, a nomadic zero-waste restaurant they called Slow Burn — a pop-up project that brought them through 42 states, into farm kitchens, foraged forests, and restaurant residencies across North America and beyond. They drove with two dogs, preserved as they went, and cooked their way into some of the continent's best kitchens. The project was equal parts case study in sustainability and creative liberation — a way to study how food systems, waste challenges, and culinary cultures differed from region to region. Everything they learned is now embedded in the walls (and jars) of The Catbird Seat.

Falling in Love on a Malibu Farm

Their origin story sounds like a movie: two culinary school acquaintances who reconnected years later while volunteering on a Meyer lemon orchard tucked into the canyon off PCH — overlooking the ocean, sleeping in a teepee, surrounded by wild parrots. It was their first real hands-on agricultural experience, and it changed how both of them thought about food, sourcing, and responsibility. From there, they embarked on a two-month farm tour through the South and back to California, cooking for farmers, learning from homesteaders, and laying the philosophical groundwork that would eventually become Slow Burn — and then The Catbird Seat.

The Tasting Menu: Comfort Food with a Twist

Catbird's current menu runs 15 to 18 courses and changes constantly, rooted in Southeast ingredients — sassafras, spice bush, Tennessee-grown produce — with proteins sourced from trusted regional partners like Bear Creek Farms. The vibe, as Tiffani describes it, is comfort food on the palate with something distinctly weirder underneath: loud music, punky energy, and a menu that might feature a fancy chicken wing one night and mountains of caviar the next. A wall of preserved jars greets guests at the entrance — a living, breathing larder that traces back to Slow Burn days. Neither chef came from a tasting-menu background, and they consider that an asset.

Running a Kitchen Together

Working as life and creative partners in a high-pressure environment isn't always easy — and Ortiz and Doubrava are honest about it. They've learned to read each other's signals mid-service, pass Post-it notes around the kitchen ("extra spiel for position 33"), and step off the line when they need to realign. Andy's philosophy — just because it's urgent doesn't mean it's an emergency — has become a kind of operating principle for their team. Pre-shift rituals, collaborative Spotify queues, and a standing commitment to empathy alongside high standards have built a culture their cooks genuinely want to be part of.

Quick Takes

Music fueling prep right now: A collaborative Spotify queue — whoever gets in first starts a jam, and the whole team adds to it. It could go from emo to hip hop to metal in twenty minutes.

Food trend they're completely over: Truffles as an afterthought — shaved on top of something already perfect, used as a VIP shortcut rather than as a real ingredient with intention. (Ironic note: there's currently a truffle dish on the menu.)

How they communicate sustainability without being preachy: They drop 60-second dish spiels that naturally name the farm, describe the technique, and let guests fill in the gaps. If someone wants to go deeper, they're right there. If not, the food speaks for itself.

On accolades: The Michelin star and James Beard nomination matter most for what they do for the team — giving cooks the résumé and freedom to choose their own next steps.

Where to Find Tiffani Ortiz & Andy Doubrava

Follow the restaurant at @the_catbirdseat and Andy at @andydoubrava. Learn more and make reservations at thecatbirdseatrestaurant.com.

Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis. For DMV dining, events, and more, visit thelistareyouonit.com.

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Host Nycci Nellis talks with Chef David Nayfield — James Beard semifinalist, founder of Che Fico, and author of Dad, What's for Dinner? — about fatherhood, kitchen intensity, Jewish-Italian cuisine, and the family meals that turn dinner into a team effort.

About the Guest

Chef David Nayfield trained at Aqua, Joel Robuchon, and Eleven Madison Park before returning to San Francisco to build Back Home Hospitality — home to Che Fico, Bubola, and Via Aurelia.

"Don't be a martyr. Don't be the one dying at the stove washing everything, cooking everything yourself. Get everyone involved. Make it a team sport — and you'll connect with the people you love the most."Chef David Nayfield

"What I love about David is that he can talk about Michelin-level precision and a weeknight chicken nugget with the same seriousness. That tells you everything about who he is." - Nycci Nellis

The Book: Dad, What's for Dinner?

Dad, What's for Dinner? is built around real parenting moments — meltdowns, weeknights, celebrations — with a simple philosophy: cook with your kids, not just for them. Nayfield wrote much of it during a custody dispute, turning limited time with his daughter into intentional kitchen rituals.

The book argues that a meal does not have to be perfect to matter. Hand a child a spoon, share a task, and dinner becomes something you make together.

From Picky Eater to World-Class Chef

Nayfield was born in the United States to Jewish refugees from Belarus who traveled through Rome before settling in California. As a kid, he rejected the heavy dishes of his heritage and gravitated toward the food in his friends' homes.

The turning point came when a relative's American boyfriend made fried chicken from scratch. Nayfield realized great food could happen at home, in ordinary life, and still feel revelatory.

"I thought you had to go to a restaurant to eat food that you liked. And then someone made it at home — and I was like, this is incredible. How did that happen?" - Chef David Nayfield

That early curiosity became a career defined by rigor, curiosity, and the search for his own voice.

The Year in Europe

After leaving Eleven Madison Park, Nayfield staged across Europe at Mirazur, with a chocolatier in Paris, in Barcelona, and in Swiss Michelin kitchens. By the end, he realized the food he was making still looked too much like someone else’s.

The breakthrough came when he admitted how consistently he was drawn back to Italian food — and a trip to Rome’s Jewish ghetto clarified why.

Jewish-Italian Cuisine and Che Fico

In Rome’s Jewish ghetto, Nayfield encountered cucina ebraica — artichokes fried in olive oil, dishes shaped by necessity, and flavors woven into everyday Italian cooking.

At Che Fico, he marked dishes with Jewish stars to honor those roots, from carciofi alla giudia to ribollita and suppli al telefono. For him, the point is honesty: show the lineage clearly and respectfully.

On Kitchen Intensity

Nayfield has lived through the worst of kitchen culture, and he separates discipline from abuse. Intensity, urgency, and focus can build excellence; humiliation and harm cannot be excused as part of the job.

"If your ambition is a Michelin star, it is going to take grit that only comes from years in environments where people put the product in front of comfort." - Chef David Nayfield

His argument is simple: ambition and environment have to match, and the choice to enter that world should be conscious.

Via Aurelia: Fine Dining on His Own Terms

Nayfield's newest restaurant, Via Aurelia, is modern Tuscan by design — a framework rooted in Tuscany’s history, coastline, Jewish communities, and ingredient evolution. It offers tasting menu and à la carte service, with hand-painted plateware, ceramic lighting, and art from local artists.

It is fine dining, but on his own terms: beautiful, technical, and collaborative rather than precious.

"We are participating as one of the artists. The goal is to take something and turn it into something beautiful — not just to procure incredible product and step back." - Chef David Nayfield

Quick Takes

Most underrated pantry ingredient: Oil-cured anchovies. Put them in anything. They dissolve into a dish and add a depth most people can't quite identify but always want more of.

Ideal Sunday supper: Ribeye on the grill, Jimmy Nardello peppers and summer squash alongside, maybe a baked sweet potato. Simple, seasonal, no agenda.

What home cooks overcomplicate: Measuring everything that isn't baking. Stop worrying if your onion is large or medium. Cut it up and throw it in. Taste as you go. Don't fear salt. Don't fear acid. That's what makes restaurant food taste like restaurant food.

Where to Find Chef Nayfield

Follow Chef Nayfield at @davidnayfield and the restaurants at @chefico, @viaaurelia, and @bubola.

Dad, What's for Dinner? is available wherever books are sold. It makes a thoughtful gift for Father's Day, high school graduates, college move-ins, or anyone cooking for themselves for the first time.

Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis.

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On this episode of Industry Night, host Nycci Nellis sits down with Ari Sussman — 2024 Whiskey Maker of the Year — for a wide-ranging conversation about the science, culture, and future of distilled spirits. From winemaking in France to founding Michigan State's artisan distilling program, Ari brings a rare blend of academic rigor and bartender instincts to one of the most fascinating conversations in the drinks world right now. The result is a show notes episode that moves from grain to glass, from tradition to experimentation, and from old assumptions to a very different future for whiskey.

"I've interviewed a lot of people in the drinks world, but Ari Sussman is genuinely one of the most fascinating minds I've ever sat across from. He doesn't just make whiskey — he rethinks it from the ground up." — Nycci Nellis, Host of Industry Night

Ari's path into spirits is anything but conventional. He began as a policy analyst, took a one-way ticket to France, and found himself immersed in winemaking before eventually building distilleries across the United States. That winding trajectory gives him a perspective that feels both deeply technical and refreshingly practical. In this conversation, he explains how those early experiences shaped the way he thinks about flavor, process, and what makes a spirit truly memorable.

Much of the episode turns on the science behind grain and flavor. Ari talks about how American whiskey has long leaned wood-forward, and why more expressive grain varietals can open the door to a more layered, nuanced drinking experience. He also discusses how Prohibition disrupted grain diversity and how distillers today are working to bring those flavors back into the conversation. It is part history lesson, part sensory deep dive, and part argument for why the category still has room to evolve.

The episode also gets at one of the most interesting tensions in spirits: the transparency gap between producer and consumer. Ari argues that the usual questions wine drinkers ask do not always translate to whiskey, because the industry has historically placed a marketing curtain between the maker and the drinker. That idea runs through the whole conversation, especially as the hosts consider how younger consumers are discovering spirits today — often on their phones, through influencers, and with different expectations about access and authenticity.

That broader shift raises bigger questions about the future of American whiskey. Ari makes the case that longevity in the category depends on more than just technical quality; it also depends on whether a brand connects with people and stands for something meaningful. He shares how he approaches that balance through his work with Whiskey Gypsy, including the Explorer expression and the importance of Appalachian oak in shaping the final product. The conversation makes clear that innovation in whiskey is not just about novelty — it is about building something that can last.

"If you apply normal wine enthusiast questions to the spirits industry, it doesn't really lead you anywhere. There's a big curtain between the consumer and the producer, and marketing is supposed to fill that gap — but it wasn't." — Ari Sussman

What's Inside This Episode
* How Ari went from policy analyst to buying a one-way ticket to France — and ended up building distilleries across America * Why vodka is actually harder to make than bourbon * The "flying monkeys" of Michigan State's pioneering distilling program * How grain varietals got lost to Prohibition and are finally making a comeback * The wood-as-teabag technique Ari stole from winemakers * Why price and quality have zero correlation in blind tastings * What's inside Whiskey Gypsy's Explorer expression — and why Appalachian oak matters

About the Guests

Ari Sussman is a winemaker-turned-master-distiller whose career spans French vineyards, Michigan State University's pioneering Artisan Distilling Program, and distillery builds across the country. Named 2024 Whiskey Maker of the Year, he is currently the lead whiskey developer behind Whiskey Gypsy — a brand co-founded by country star Eric Church and entrepreneur Raj Elva that's quietly rewriting the rules of American bourbon.

Nycci Nellis is the host of Industry Night and co-host of Foodie and the Beast. A longtime fixture in food and beverage media, she brings sharp questions and genuine curiosity to every conversation — whether the topic is Michelin-starred kitchens or the grain science behind a six-year bourbon.

Find Ari Sussman's work and the Whiskey Gypsy Explorer expression at whiskeygypsy.com (spelled W-H-I-S-K-E-Y-G-Y-P-S-I). For more of Ari's published research and grain varietal studies, follow him on LinkedIn. Follow Nycci Nellis across platforms @nyccinellis for more Industry Night episodes and food and drink adventures.

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When Ben Lieppman, Beverage Director at RPM Italian, is in town from Chicago, you sit down, grab a cocktail, and start asking questions. That's exactly what host Nycci Nellis did — pulling up a stool at one of DC's most buzzed-about bars to talk aperitivo culture, the martini renaissance, and what truly great hospitality looks like from behind the stick.

"How you want to drink it is how I'm going to serve it. If you want a really expensive American whiskey with Coke — I'm going to give it to you. However you want to enjoy it is how we'd like to serve it." — Ben Lieppman

About the Guest

Ben Lieppman is a 16-year industry veteran who went from dishwasher to culinary school graduate to craft cocktail bars in Chicago — and now runs one of DC's most respected bar programs at RPM Italian. Follow him on Instagram at @benlieppman and on LinkedIn. Find RPM Italian DC at rpmrestaurants.com.

About Your Host

Nycci Nellis is the force behind Industry Night and The List — DC's go-to voice for food, drink, and hospitality culture. Find her everywhere @nyccinellis.

"Money is money. Whether they're male, female, or non-binary — someone wants a drink, you make it for them." — Nycci Nellis

What's Inside This Episode

The RPM Ethos
Quality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.

Aperitivo Hour
Monday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.

The Martini Renaissance
From the iconic RPM Dirty Martini — served with chips and caviar instead of olives — to the resurgent Cosmo, martini culture is back and unapologetic.

Single Barrels & Spirit Picks
Ben breaks down his favorite bottles: Weller bourbon, Sazerac rye, and agave gems like Fortaleza and G4 — and why great spirits work both neat and in cocktails.

Cocktails Ben Made On Camera

The Paparazzi
Hendrick's gin, Cocchi Americano, house-made berry and bergamot cordial, fresh lemon juice, topped with Fever-Tree cucumber soda and crushed ice. Light, effervescent, and built for a long aperitivo hour.

The Seasonal Old Fashioned
Sazerac rye, demerara syrup, Angostura bitters, and Miletti Amaro — an Italian-leaning riff on a classic, served table-side with a hand-stamped RPM ice cube and an orange rosette pour.

What People Are Drinking Right Now

Ben sees a clear shift in how guests approach drinking — driven by cost, wellness awareness, and a broader cultural moment. Low-ABV and non-alcoholic options now require the same intention and craft as any spirit-forward cocktail. The aperitivo category is growing fast, and it fits naturally into RPM's Italian DNA.

Low-ABV
Spritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.

Mocktails
Crafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.

Martinis
A full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.

Cosmos & Throwbacks
Once dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.

Find Ben Lieppman & RPM Italian

Instagram - @benlieppman
LinkedIn - Ben Lieppman
RPM Italian DC - rpmrestaurants.com

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Welcome to Industry Night with Nycci Nellis, and we are back at City Ridge, this time in the absolutely gorgeous, amphitheater-style setting at The Botanica.

I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.

Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.

But this conversation? We go deeper.

We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.

We did get a little dark and a little teary.

Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.

We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.

It’s honest, it’s real, and it’s a conversation that feels especially important right now.

You think you know, but you don’t know.

Chapters

00:00 - Introduction
00:14 - Intro and Botanica location
05:00 - Rediscovering cooking after college
07:45 - A unique lunch experience
11:16 - Intense kitchen work experience
13:58 - Growing up playing soccer
16:09 - Balancing culinary school and life
21:08 - Starting a restaurant concept
24:57 - Talking about citrus salad
25:43 - Describing the perfect lunch
30:52 - Turning to exercise for healing
34:10 - Coping with personal loss
35:52 - Realizing personal growth over time
40:22 - Running a respectful kitchen
42:13 - Leading by example in business
46:57 - Media accountability and responsibility
49:40 - Chef confrontation over leaked info
51:50 - Advice on sustainable growth
57:02 - Reflecting on Amy Brandwine's journey
57:50 - Hosting at City Ridge location
59:31 - Outro

Key Takeaways

From Politics to Pasta: The Power of Reinvention
Building a Restaurant, Building a Community
Kitchen Culture: Then vs. Now
Personal Evolution Fuels Team Transformation
Women at the Helm: Breaking Barriers
Media Myths and Realities: Owning Your Narrative
Sage Advice for Aspiring Restaurateurs

Quotes

"Build your own business plan, do your own numbers, and whatever you don’t know—please learn it before you start a restaurant with somebody else. You have to know what you’re doing." - Amy Brandwein

"When I look at that menu, I'm like, this is how I want to eat—bright, seasonal, and no one's going to judge you. It's about creating an environment where the food is the experience." - Nycci Nellis

Filming location:https://www.cityridgedc.com/living/botanica/

Amy’s Social Media Links:
Instagram:https://www.instagram.com/chefamybdc/
Website:https://www.centrolinadc.com/
https://www.piccolinadc.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com

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Welcome to Industry Night with Nycci Nellis, where we go deep with the people shaping hospitality right now.

This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is clear: what does the future of restaurant culture look like?

My guest, Jon Murray of Noko Hospitality, is building a real answer.

Behind Noko and Kase x Noko, Jon is redefining hospitality with a people-first model—four-day workweeks, healthcare, therapy, and real work-life balance. He calls it, People Over Profits.

This is a conversation about leadership, culture, and what it takes to build restaurants that actually work for the people inside them.

Also, just don’t be a …. Jerk.

Chapters

00:00 - Introduction
01:20 - Discussing hospitality leadership and culture
04:24 - Focusing on employees first
07:06 - Reevaluating restaurant industry values
10:38 - Improving restaurant staff benefits
14:15 - Sticking to their principles
18:55 - Building a dedicated restaurant team
20:03 - How we hire our team
22:57 - Giving and receiving feedback
26:20 - Rethinking kitchen culture
30:05 - Community and local impact
34:21 - Prioritizing people in hospitality
35:41 - Outro

Key Takeaways

Redefining Success: People Over Profit
Rethinking Old-School Restaurant Culture
Hiring for Heart and Humanity
Leadership by Example: Don’t Be a Dick
Success with Heart: “If We Go Out of Business, At Least We Tried”
Community Commitment: Giving Back Isn’t Optional
A Challenge to the Industry: Think Beyond the Bottom Line

Quotes

Nycci Nellis:
"At the end of the day, hospitality is about people—both the ones we serve and the ones who are doing the serving. If we don’t take care of people inside our restaurants, the whole thing doesn’t work."

Jon Murray:
"If you lead with heart and you lead from the right place and you work your ass off, things happen the way they’re supposed to happen."

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com

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In this episode of Industry Night, host Nycci Nellis sits down with Robb Duncan and Violeta Edelman, the founders of Dolcezza Gelato, one of Washington DC’s most beloved culinary brands.

Recorded at the Washington Harbor favorite,Tony & Joe’s Seafood Place, the conversation explores how Dolcezza grew from a single gelato shop in Georgetown to a regional favorite known for its farm-driven flavors and commitment to sourcing from Mid-Atlantic producers.

Since launching in 2004, Dolcezza has expanded to seven locations across the DMV and produces its gelato daily at the Union Market Gelato Factory & Coffee Lab. And yes, they talk about coffee and the ritual of that first teacup.

No surprise with Robb & Violetta, this conversation goes deeper than dessert.

Nycci talks with Robb and Violeta about creativity, sustainability, food culture, farming relationships, and their spiritual philosophy that shapes their approach to hospitality.

Chapters

00:00 - Introduction
03:09 - Launching Dolce and expanding offerings
03:18 - Introducing the founders' journey
09:03 - The gelato inspiration moment
10:04 - Gelato's global expansion trends
14:41 - Moving to the U.S. in 2001
17:01 - Finding personal vision and purpose
19:36 - Starting with local farm supplies
24:30 - Local brands finding success
28:20 - Figuring out my new path
31:09 - Helping others in the industry
35:12 - Talking about coffee and tea
38:14 - What makes it special
40:34 - Early expansion and growth plans
42:18 - Reflections on growth and evolution
48:02 - Chatting with Dolceza founders
48:41 - Sharing wisdom and enjoying gelato
49:53 - Outro

Key Takeaways

Pursue Passion Fearlessly
Creativity As a Business Model
Rooted in Community
Growth Beyond the Numbers
Evolving Roles & Empowerment
Stay Curious, Stay Hungry
Free Your Mind, Taste the World

Quotes

“Sometimes you just have to say, this is my life and my vision. Own it fully and stay true to it—that’s where real fulfillment and happiness come from.”- Robb Duncan

“The more I believed in myself and felt confident, the easier it became to find my place in the business.”- Violeta Edelman

“What stood out most was leaning into your passions and letting creativity flow. When you open your mind and think bigger, it shapes not just your work, but your whole life.”- Nycci Nellis

Location:https://www.tonyandjoes.com/

Robb Duncan:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Violeta Edelman:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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For the first time ever, Industry Night goes international. Host Nycci Nellis travels to Montréal for Montréal en Lumière, one of the world’s most celebrated winter festivals, a city-wide celebration of food, art, music, and culture that transforms the Quartier des Spectacles into a glowing playground in the heart of winter.

During the festival, more than 80 restaurants participate in the Air France Finest Tables program, chefs take to the streets in the Village Gourmand, and the legendary Nuit Blanche keeps the city buzzing until sunrise with hundreds of cultural events.

While exploring Montréal’s dynamic hospitality scene, Nycci sits down with some of the people shaping the city’s culinary conversation.

In this episode of Industry Night, meet:

Yves Lowe – Executive Chef & Gastronomy Programming Manager for Montréal en Lumière, discussing the scale of the festival, 90+ world-class chefs from 17 countries, and this year’s theme:A Taste of History – 65 Years of Montréal Gastronomy.

Vanya Filipovic – Co-owner and Wine Director of Mon Lapin, winner of North America’s Best Sommelier 2025 (North America’s 50 Best Restaurants) and part of the team behind Mon Lapin’s #2 ranking on North America’s 50 Best Restaurants 2025. We talk about natural wine, global recognition, Michelin’s arrival in Québec, and Montréal’s evolving identity.

Ari Schor – Chef and co-owner of Beba, ranked #50 on North America’s 50 Best Restaurants 2025. Ari shares his journey from Argentina to Montréal, the influence of immigration and family history on his cooking, and what it means to run a restaurant rooted in memory.

David Lepage – Executive Chef of Hoogan et Beaufort, whose international résumé includes Daniel Boulud’s Daniel and Café Boulud, and Mauro Colagreco’s London kitchen. We discuss wood-fired cuisine, mentorship, returning home, and Montréal’s ingredient-driven future.

From award-winning restaurants to one of the world’s most vibrant winter festivals, this episode dives into the culture, creativity, and community that make Montréal one of North America’s great food cities.

Subscribe for more conversations with the chefs, restaurateurs, beverage experts, and hospitality leaders shaping how and why we eat.

Chapters

00:00 - Introduction
03:50 - "Montreal's Magical Winter Festival"
07:44 - "Early Career at Le Mediterraneo"
12:18 - Chef Collaborations Rising Globally
21:02 - Food, Family, and Travel Origins
25:01 - "Human-Sized, Value-Driven Dining"
29:22 - Montreal's Unique Tourism Appeal
34:09 - "Celebrating 5 Years Together"
41:32 - "Beba and Family Memories"
43:05 - Journey to Canada: A Better Life
52:57 - "Guides Inspire Culinary Excellence"
55:41 - Stepping Back to Delegate
59:44 - Chef Returns to Montreal
01:06:25 - "Influence of Italian Cooking"
01:11:18 - "Chef Collaboration with Johnny Lake"
01:17:11 - Montreal's Culinary and Wine Excellence
01:18:38 - Outro

Key Takeaways

A City That Celebrates Winter & Food
Collaboration & Culinary Artistry on the World Stage
Memory, Migration & Identity Served on Every Plate
Restaurants as Hubs for Community & Change
Icons Both Classic and New
Hospitality for Today’s Life
Visitors’ Must-Do List

Quotes

Nycci Nellis:
“In Montreal, food, culture, and community are inseparable—hospitality here doesn’t just warm you up, it transforms the whole city.”

Yves Lowe:
“A chef is an artist, and our festival is a canvas—designed to showcase the passion and creativity that make Montreal’s culinary scene shine.”

Vanya Filipovic:
“In Montreal, every neighborhood and every glass of wine is about real connection—this city is built on community, discovery, and shared passion.”

Chef Ariel Schor:
“All that I am—my memories, my roots, my journey—ends up on the plate. Cooking is about telling your story, one dish at a time.”

Chef David Lepage:
“The most meaningful flavors—and moments—come when you say yes to challenges, to people, and to the unexpected.”

Learn more about Montréal en Lumière:
https://www.montrealenlumiere.com

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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On this episode of Industry Night, Nycci Nellis sits down with two of the most influential leaders in the global cocktail community, Ivy Mix and Lynnette Marrero, the powerhouse duo behind Speed Rack, the groundbreaking all-female bartending competition that has helped reshape the bar industry.

What started as a bold idea to create visibility for women behind the bar has grown into a global movement. Now in its 14th season, Speed Rack has hosted more than 120 competitions around the world, launched countless bartending careers, and raised over $1.85 million for breast cancer research and prevention.

Nycci has known Ivy and Lynnette since the early days of Speed Rack, even judging one of the first competitions when it came to Washington, DC. In this lively conversation, they look back at how the cocktail world has evolved over the past decade, the barriers women once faced in the industry, and how mentorship, community, and advocacy have helped transform the landscape.

The conversation also dives into their individual journeys and the many ways they continue to shape the future of hospitality. Ivy Mix is an award-winning bartender, author of Spirits of Latin America, and co-owner of Brooklyn’s Whoopsie Daisy Lynnette Marrero, a Tales of the Cocktail Visionary Award winner, is an educator, entrepreneur, and partner in Milly’s Neighborhood Bar, and has spent her career building innovative bar programs and mentoring the next generation of industry leaders.

Together they discuss the evolution of Speed Rack, the importance of creating opportunities in hospitality, and what the future of the cocktail world looks like.

Plus, Nycci puts them through a few rapid-fire questions at the end — because no Industry Night would be complete without a little fun behind the bar.

Pour yourself a drink and join the conversation.

Chapters

00:00 - Introduction
00:13 - "Speed Rack's Impactful Journey"
04:31 - "Accidental Bartender Turns to Hospitality"
08:59 - "Falling Into Bartending Abroad"
10:52 - Oaxaca Origins of Illegal Mezcal
15:43 - Craft Cocktail Revolution Origins
19:54 - "Discovering Women in Bartending"
20:40 - "Feminism Through Cocktails Movement"
26:38 - Bartender Application & Competition Process
28:30 - Judging Drinks: Guest Experience Skills
33:29 - "Speed Rack's Community Evolution"
37:08 - Post-Pandemic Culinary Renaissance
41:17 - "Shifts, Waves, and Bar Culture"
42:22 - Humble Persistence in Hospitality
48:35 - "Hospitality Trailblazers: Ivy & Lynette"
49:20 - "Join Me for Industry Night"
50:07 - Outro

Key Takeaways

Icons Behind the Bar
Falling In Love with Hospitality
Breaking Barriers in a Male-Dominated Field
The Power and Reach of Speed Rack
More Than a Competition
A Changing Industry
Leadership Through Kindness
Celebrating Individuality

Quotes

"Building community and opening doors isn’t just about shaking up cocktails—it’s about shaking up the industry and making space for everyone to shine."- Nycci Nellis

"Persist, do the work, and bring others with you—real change comes from creating spaces where everyone can lead, learn, and grow together."- Lynnette Marrero

"Leave the door open for the people behind you. When you lift others up, you don’t just change careers—you change the whole industry."- Ivy Mix

Guests Social Media Links:

Ivy Mix:
Instagram:https://www.instagram.com/ivymix/
Website:https://www.ivymix.com/

Lynnette Marrero:
Instagram:https://www.instagram.com/drinksat6/
Website:https://www.lynnettemarrero.com/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com

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In this episode of Industry Night, Nycci Nellis kicks off her new residency at RPM Italian in Washington, DC, going behind the scenes of one of the city’s most dynamic dining rooms.

Filmed inside RPM Italian in Mount Vernon Triangle, this conversation brings together the people who make the experience sing:
– Richard Hanauer, Operational Beverage Partner, on building RPM’s award-winning wine program and bespoke single-vineyard “house wines”
– Chef Massimo Vicidomini, Executive Chef, on handmade pastas, and seasonal sourcing
– Boo Kim, General Manager, on hospitality and creating a room guests want to return to

Together, they unpack what it takes to build a restaurant where wine isn’t intimidating, pasta is made by hand daily, and service feels effortless. Power lunch or date night.

In this episode:
– How RPM Italian built one of DC’s best wine programs
– What makes a great wine list (without the snobbery)
– Handmade pasta + Italian craft
– How hospitality shapes the guest experience at RPM
– Why RPM Italian has become a Mount Vernon Triangle staple

Chapters:

00:00 - Introduction
02:57 - "Chef Stories and Hospitality Insights"
04:49 - "Modern Italian Dining Concept"
09:18 - "Dining as an Elevated Experience"
13:00 - "Wine Talk and Industry Insights"
13:51 - "Passion for Food and Wine"
19:23 - "House Wines and Travel Insights"
20:24 - "Build Quality, Not Bargains"
26:13 - Modern Short Rib Bolognese
29:21 - "Truffle Oil Pet Peeve"
31:26 - "Food as the True Star"
33:12 - "Teamwork in Food and Wine"
38:17 - "Reinventing Pasta with Local Ingredients"
41:09 - "One Bad Day Philosophy"
45:54 - "Life Changes and Returning Home"
49:01 - "Restaurant Insider Etiquette Revisited"
51:20 - "BTS and Chris Martin Visit"
55:33 - Exceeding Guest Expectations
57:35 - "Celebrating Hospitality and Inspiration"
58:33 - Outro

Quotes:

Nycci Nellis:
"Hospitality is about finding joy in the connections we create. When you share moments with passionate professionals, you realize every meal is an opportunity to celebrate what makes life delicious."

Richard Hanauer:
"Wine and food together aren’t just about flavors—they’re about elevating life. It’s a party in your mouth, and if we ever stop thinking that way, we’ve dropped the ball."

Massimo Vicidomini:
"Great cooking begins with great ingredients and care. When you respect each element and work as a team, you create an experience that guests will remember far beyond their last bite."

Boo Kim:
"When you build a team that loves what they do and cares for each other, you don’t just create exceptional hospitality, you build a culture where everyone wants to belong."

Key Takeaways:

Hospitality at Its Heart
Wine Without the Intimidation
Pasta Worth Traveling For
Collaboration Is a Symphony
Mentoring Through Hospitality
Secret Level Experiences
Every Ingredient Matters
Being a Good Guest

Filming Location: https://www.rpmrestaurants.com/rpm-italian-d-c/
https://www.instagram.com/RPMItalian/
https://www.facebook.com/RPMItalianDC/

Guests Social Media Links:

Richard Hanauer:
Instagram:https://www.instagram.com/chi_somm/
Website:https://www.rpmrestaurants.com/rpm-italian-d-c/

Massimo Vicidomini:
Instagram:https://www.instagram.com/massimovicidomini/?hl=en

Boo Kim:
Instagram:https://www.instagram.com/bruce_byk/

Follow Nycci:
Instagram: https://www.instagram.com/nyccinellis/

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Hey everyone, I’m Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping how and why we eat and drink the way we do.

I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.

Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.

Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.

Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.

Later in the show, I was joined by Eve Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.

Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation.

Chapters:

00:00 - Introduction
02:36 - "North America's Top Pastry Chef"
04:07 - "Struggles of Immigrant Roots"
09:44 - Chef Creativity Fuels Culinary Innovation
11:13 - "My Father Inspires Me"
14:49 - Creative Freedom in Vietnamese Desserts
17:47 - "Exploring Heritage and Durian"
20:07 - "Moon Rabbit's Inclusive Kitchen"
25:03 - Green Curry-Inspired Dessert Creation
28:39 - Leadership, Growth, and Mental Health
31:51 - Caring for Our Community
35:47 - "Always Learning and Growing"
38:30 - "From Dance to Fitness Journey"
41:00 - "Equinox: Cleanliness and Wellness Pillars"
44:17 - "Making Fitness Accessible to All"
46:20 - "Stay Connected and Engaged"
47:00 - Outro

Quotes:

Nycci Nellis:
"Be intentional with your circle, your choices, and your leadership. You lift everyone at the table, including yourself."

Susan Bae:
"Greatness comes from staying curious and learning from those who inspire you."

Eve Barrera:
"Make space to move, connect, and care for yourself—your strongest self will shine through."

Key Takeaways:

Chasing Passion Over Perfection
Redefining Desserts Through Heritage
Building Intentional Teams & Inclusive Kitchens
Embracing Challenges and Growth
Community, Wellness, and Holistic Health
Grace in Uncertain Times

Guests Social Media Links:

Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en
https://www.instagram.com/moonrabbitdc/?hl=en
Website:https://www.moonrabbitdc.com/
Filming Location: https://www.equinox.com/clubs/washington-dc/sportsclubwashingtondc

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com

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On this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a wonderful home for thoughtful conversations.

Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.

This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.

Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!

From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.

Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube

Chapters:
00:00 - Introduction
02:02 - "Industry Night with Nycci Nellis"
05:45 - "Growing Up with Food Culture"
08:28 - First Job at Local Diner
12:28 - "Evolving Cuisine in New York"
13:19 - "Mezcal Impact on Dining Trends"
18:08 - "Shift in Culinary Vision"
22:46 - Pandemic Memories Over Dinner
26:20 - Restaurant Vision and Evolution
27:57 - Weather's Impact on Restaurant Operations
30:44 - Capitol Hill's Residential Charm
33:17 - "Modern Mexican Bistro Experience"
39:01 - Duck Fat Potato & Caviar
42:42 - "Making Time for Leadership"
44:36 - Celebrity Chefs and Restaurant Misconceptions
48:04 - "Perfecting Chicken and Shu Buns"
50:27 - DC Dining Scene Evolution
53:44 - "Who's the Restaurant For?"
58:34 - "Gratitude and Appreciation Shared"
59:55 - Outro

Key Takeaways:
From Diverse Backgrounds to Culinary Powerhouses
Restaurants with Heart and Heritage
Mentorship at the Forefront
Neighborhood-Driven, Destination Worthy
Adapting and Innovating in a Changing Industry
Culinary Playfulness and Respect for Craft
Restaurants Born from a Desire to Belong

Connect with the Guests:

Matt Conroy: https://www.instagram.com/conroy_matt/?hl=en
Isabel Coss: https://www.instagram.com/chabelacoss/?hl=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Websites:https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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What does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about breaking the restaurant mold and putting it back together in a way that works for today.

First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.

Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)

We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.

From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.

Chapters:
00:00 - Introduction
02:10 - "Reinventing Restaurants with Innovation"
05:46 - "Seeking Passion, Missing Chicago"
06:49 - Hospitality, Authenticity, and Growth
10:18 - Neighborhood Restaurant Vision
16:25 - "Rethinking Hospitality's Broken System"
19:42 - "Investing in Team and Healthcare"
20:53 - "Challenges of Restaurant Pricing"
25:09 - "Pairing Creamy Sauce with Seafood"
29:04 - "Food Rooted in Comfort"
31:29 - "Versatile Dining for Everyone"
36:44 - Fostering Connection Through Hospitality
40:19 - "Adams Morgan Dining Highlights"
41:05 - Food, Hospitality, and Favorite Spots
43:55 - "Cooking with Chef Mama"
49:40 - "Delicious Caviar & Hospitality Changes"
50:58 - "Thanks, Follow, and Subscribe"
51:38 - Outro

Quotes:
"Breaking the mold isn't about changing the plate—it's about reimagining how we gather and grow together."- Nycci Nellis

"Choose hospitality because you belong here—then build something earnest and authentic for everyone who walks through the door."- Jon Sybert

"It's okay to make scary moves. Start with what matters most, and build something that sustains the people in it."- Jill Tyler

Key Takeaways:
Breaking the Restaurant Mold, Literally
Pandemic Pivots and Industry Real Talk
Hospitality With Heart & a New Approach
Honest Conversations About the Numbers
Food as Comfort, Care, and Community
Inspiration Circles Back
A Nod to Heritage, Culture & Hands-On Learning
Caviar & Conversation—Why Not Both?

Filming location: https://www.rimtangdc.com/

Jon Sybert:
Instagram:https://www.instagram.com/tailupgoat/
Rye Bunny Instagram: https://www.instagram.com/RyeBunnyDC
Website:https://www.ryebunny.com/
Tail up Goat: https://www.tailupgoat.com/

Jill Tyler:
Instagram:https://www.instagram.com/jillmarietyler/

Featuring Nycci Nellis
Instagram:https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping the hospitality industry, not just through food and drink, but through culture and community. Today’s show is a special one. I’m coming to you from one of my favorite rooms in the city, a.kitchen + bar at Hotel AKA, a place that's the perfect backdrop for conversations about leadership and vision (and a killer burger!).

This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open.

Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms.

But first, a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable.

Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy. All while fiercely protecting the people-first culture that defines the group.

Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic.

Let’s get into it.

Chapters:
00:00 - Introduction
01:40 - D.C.'s Popal Culinary Dynasty
08:22 - European Cafe Culture Inspiration
12:22 - Modern Afghan Hospitality Restaurant
18:59 - "Hierarchy: From Party to Salon"
24:03 - Late-Night Connection Sparks Collaboration
30:56 - Adams Morgan's Changing Vibe
37:01 - "Revitalizing a Neighborhood Gem"
41:52 - D.C. Dining Evolution Insights
43:30 - Hiring Challenges and Culture Priorities
49:10 - "Diner Perspective on Payment Models"
57:31 - George: A Reliable Team Leader
01:02:53 - D.C. Fire Pit & Après Ski
01:09:02 - Chef’s Wisdom and Culinary Brilliance
01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"
01:09:55 - Outro

Quotes:
"The D.C. dining scene thrives when it’s powered by heart, history, and creativity."- Nycci Nellis

"For us, it's about working as a team, bringing passion and love for the industry to every table, and making sure our processes and dreams are ready for new concepts to flourish."- Fatima Popal

"We purposely don’t put a concept in a space just for the sake of it; it has to be what the space and the neighborhood actually need. Our family story is on every plate, and our vision always starts around the table together."- Omar Popal

Key Takeaways:
From Hotel Life to Hospitality Legacy
Family Roots, Family Table
Culinary Evolution and Neighborhood Focus
Redefining Afghan Cuisine
Artist, Designer, and Innovator
Investing in People
Thriving Through Change
The Future Is Bright

Filming location:
Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/

Guest Info
Fatima Popal
Instagram:https://www.instagram.com/fatipopal/?hl=en
Website:https://www.thepopalgroup.com/

Omar Popal
Instagram:https://www.instagram.com/omar_popal/?hl=en
Website:https://www.thepopalgroup.com/

Ellen Yin
Instagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/ https://highsthospitality.com/

Featuring Nycci Nelli
Instagram:https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

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I’m especially excited about today’s conversation. If you care about the future of restaurants — how they nourish communities and sustain themselves — this is an episode you’ll want to spend time with.

Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality.

Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people.

And that brings us right back to today’s show.

Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself.

Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven.

Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality.

In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out.

Follow along at @‌NycciNellis on Instagram, and don’t forget, Industry Night is available on your favorite podcast platform and on YouTube.

Let’s get into it.

Chapters:

00:00 - Introduction
00:13 - "Husband-Wife Duo Redefine Hospitality"
05:07 - Passion for Food and Cooking
09:15 - "Reconnecting and Hospitality Aspirations"
10:59 - Journey to Restaurant Ownership
15:27 - "Rethinking Restaurants Post-Pandemic"
16:48 - Restaurant Industry's Struggles and Toxicity
20:48 - Rethinking Dining and Counter Service
26:01 - "Rethinking Sustainability and Creativity"
27:14 - "Challenges of a Small Kitchen"
31:11 - "Fostering Culture and Hospitality"
36:13 - Tipping Trends at Birdie's
39:04 - "Hiring for Hospitality Fit"
42:29 - "Flexibility, Teamwork, Accountability Culture"
44:52 - Rethinking Affordable Luxury Dining
46:40 - "Incredible Industry Night Recap"
47:36 - Outro

Quotes:

"Hospitality is more than a meal—it's the energy, the care, and the people at the heart of every experience. When we nurture those who nourish us, everyone thrives."- Nycci Nellis

"You can teach someone to cook, but you can’t teach them to be kind. Build your dream by knowing yourself, caring for your team, and never being afraid to evolve."- Tracy Malechek-Ezekiel

"The biggest risk is not taking a big enough risk. Dream big, innovate boldly, and always put people—the team and the guests—at the center of your vision."- Arjav Ezekiel

Key Takeaways:

Rethinking Restaurant Norms
People Over Everything
Hospitality is Human
Creative Freedom Fuels Growth
Profit with Purpose
Mentorship and Teamwork
Daring to Take Big Risks
Community Connection
Be Yourself, Know Yourself

Tracy Malechek-Ezekiel

Instagram:https://www.instagram.com/tracymalechek/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Arjav Ezekiel

Instagram:https://www.instagram.com/arjavezekiel/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night.

Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests.

If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical.

Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates.

Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant.

Their paths converged in some of the world’s most respected kitchens, from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil + Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show).

Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night.

Chapters:

00:00 – Introduction
00:10 – "Industry Night: Wanderlust & Connection"
03:28 – "From Countryside to Culinary"
09:12 – Life-Changing Culinary Experience
11:26 – "Making Intense Kitchens Livable"
13:37 – "Redefining Kitchen Culture"
19:35 – "Charming Small-Town Escape"
21:25 – "Rethinking Readiness to Open"
26:13 – Mentoring and Hospitality Balance
28:24 – "Teamwork and Positive Kitchen Culture"
32:32 – "Local Sourcing and Small Garden"
34:35 – "Using 100% Without Waste"
36:58 – "Evolving the Lodge's Future"
42:43 – "Discover, Follow, and Engage"
43:32 – "Thanks and Stay Connected"
43:46 – Outro

Quotes:

“Expectations only matter if you live them. The standard we set for ourselves is the one our teams rise to.”- Nycci Nellis

“High-level kitchens shape you forever, but true leadership inspires excellence through trust—not fear.”- Juliana Thorpe

“When we bring our memories and heritage to the table, our work gains meaning—and our guests feel the soul behind it.”- Ignacio Zuzulich

Key Takeaways:

Culinary Roots Meet California Magic
A Love Story Cooked Up in World-Famous Kitchens
Redefining Hospitality with Heart and Discipline
Collaboration as the Secret Ingredient
Letting Place Inspire the Plate
Sustainability and Mindful Sourcing
Hospitality as Connection, Not Performance
Ever-Evolving, Ever-Inspired

Connect with Chef Juliana Thorpe
Instagram:https://www.instagram.com/juthorpe/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Chef Ignacio Zuzulich
Instagram:https://www.instagram.com/ignaciozuzulich/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving.

And first of all… Happy New Year!

Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.

I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.

I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.

Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.

Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.

From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongs

I’m thrilled to welcome him to Industry Night

Chapters:

00:00 - Introduction
00:10 - "Sushi, Craft, and Chef Utterback"
04:29 - Omaha’s Early 2000s Music Scene
08:43 - "Dreaming of Returning to Japan"
10:29 - "Chasing Tokyo's Best Sushi"
12:53 - "Finding My Calling"
19:11 - "Building Expertise in Sushi"
21:58 - "Leaving Stability for a Dream"
25:59 - From Cramped Counter to Innovation
29:27 - Evolving Dining Trends and Access
30:56 - "Building Better Sushi Sourcing"
34:05 - Evolving Food Culture Everywhere
37:54 - Hospitality Trends in Omaha
42:58 - "Fear of Being Unmasked"
44:18 - "Follow Nikki Nellis Everywhere"
44:55 - Outro

Quotes:

“Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis

“I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David Utterback

Key Takeaways:

From Punk to Sushi
Self-Taught and Fearless
Redefining Midwest Dining
Craft Over Comfort
Hustle, Risk, and Growth
Recognition and Intentionality
Inspiration for the Industry

Connect with David Utterback
Personal: https://www.instagram.com/davidyoshitomo/
Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/
Izakaya koji: https://www.instagram.com/izakayakoji/
Omakase ota: https://www.instagram.com/omakase_ota/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:
http://heartcastmedia.com

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Today’s Industry Night comes to you from one of my favorite spaces in the City Ridge development, the light-filled Anna’s House greenhouse. Huge thanks to the City Ridge team for hosting and for creating a place where design and community truly intersect.

This episode brings together two builders working in very different (but deeply connected) lanes.

First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic.

Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life.

Two perspectives. One thoughtful conversation. Welcome to Industry Night.

Chapters:
00:00 - Introduction
00:14 - "From Fan to Restauranteur"
06:20 - "Creative Evolution from the Hip"
09:39 - "Honoring Neighborhood History Through Retail"
12:00 - "Soft Opening Sparks Major Shift"
14:51 - "Sustaining Meaningful Advocacy Work"
17:44 - Creativity Amid Challenges
23:24 - "Luxury Barbershop Experience"
25:22 - "An Ode to D.C. Cuisine"
30:12 - "Adventurous Seafood Experience"
33:07 - "Experience My New Restaurant"
34:04 - "Birdies and Tailed Goat"
37:51 - "Fannie Mae Southwest Coordination"
41:50 - "Designing with Landscape Priority"
43:40 - "Emotional and Visual Connection to Nature"
48:37 - Urban Store Design Collaboration
50:16 - "Unique Botanica Dining Experience"
55:13 - "Creator Space Initiative Explained"
56:21 - Cheese Board Class Pitch
57:01 - Outro

Quotes:
“The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis

"Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang

“We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard Lake

Key Takeaways:
Game-Changer Roots on H Street
Creativity Meets Community
Adapting Through Adversity
Power of 10: Adaptation with Heart
Sustainable Places that Tell a Story
Never Stop Reinventing

Location:https://www.instagram.com/cityridgedc/

Erik Bruner-Yang
Instagram:https://www.instagram.com/erikbruneryang/
https://www.instagram.com/maketto1351/
https://www.instagram.com/barprovidenciadc/
https://www.instagram.com/powerof10initiative/
https://www.instagram.com/h.ours_dc/
Twitter:https://x.com/erikbruneryang

Richard Lake:
Instagram:https://www.instagram.com/cityridgedc/
LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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This was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership, and the future of dining both here in D.C. and across the country.

On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.

My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.

Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.

Listen in. Watch it. Dig in. This is Industry Night.

Chapters:

00:00 - Introduction
02:03 - Chef Eric Adjepong's Culinary Journey
05:33 - "Food, Culture, and Childhood Memories"
06:41 - Emeril: America's Groundbreaking Chef
12:24 - "Simple Solutions for Big Problems"
13:28 - "Passion, Duty, and National Service"
16:32 - "Serendipitous Career Journey"
19:47 - "Finding Intentionality and Opportunity"
23:44 - "Communal Dining and Hospitality"
26:55 - "Storytelling Through Ingredients"
29:11 - "Local Spot, Global Vibes"
33:55 - "Prioritizing Rest and Creativity"
37:19 - "Friendship Sparks Restaurant Collaboration"
39:31 - "Embracing Whole Fish Cuisine"
43:22 - "Distinct Vibes of Three Properties"
44:22 - "Kaiojian: Elevated Dining Vision"
49:31 - "Yume Hospitality Industry Night"
50:42 - Outro

Quotes:

“I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong

“There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis

Key Takeaways:

From Humble Beginnings to Culinary Stardom
Cooking Is a Calling
The Power of Representation and Storytelling
Legacy and Giving Back
Elmina: Hospitality Rooted in Culture
Navigating Opportunity with Intention
The Power of Neighborhood Dining
Looking to the Future

Eric Adjepong Social Media Links:
Instagram:https://www.instagram.com/chefericadjepong/
Website:https://www.chefadjepong.com/
Twitter:https://x.com/chefadjepong?lang=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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Hey, it’s Nycci! Welcome to Industry Night: my pod/vod love letter to the people who feed us, pour for us, and keep the DMV delicious. We’re posted up in Georgetown at Rimtang —huge thanks to Cici Yang, Chef Saran “Peter” Kannasute, and Chef Prapit “Mama” La Femina — for hosting this shiny new residency.

Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now.

Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family.

Plug in and let’s eat, talk, and actually look each other in the eye.

Chapters:

00:00 - Introduction
01:50 - "Industry Insights with Chef Rock"
04:42 - "Cooking, Tea, and Rim Tang"
06:50 - Capri Suns and Thai Food
09:55 - Rock Harper: Chef & TV Personality
14:28 - "Theater Skills and Hospitality"
17:55 - Food TV: Pros and Cons
21:11 - Culinary Trends Through TV
24:51 - Passion for Culinary Mission
28:01 - "Building the Nikki Nellis Brand"
30:17 - Restaurant Disappointment Reflections
32:02 - "Chaotic Restaurant Dream Unraveled"
36:11 - Restaurant Business Operations Insights
40:41 - H Street's Community Advocacy
42:00 - Capitol Hill or 8th Street?
45:15 - Smartphones and Dining Experience
49:03 - "Phone Locking System Explained"
52:33 - "Comfort Food with Quality Ingredients"
56:56 - "Follow Me Everywhere!"
57:47 - Outro

Quotes:

"To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis

"In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper

"Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood

"Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab Pit

Key Takeaways:

What It Means to Be a True Hospitality Professional
H Street—Home of Innovation and Community
No Phones Allowed! Rediscovering Connection
The Evolution of America’s Food Scene
Rooted in Family & Heritage—A Taste of Rim Tang
Entrepreneurship: Dream Big, Plan Smarter
Supporting Local—Why It Matters
Legacy, Love, and the Power of Food

Connect with Rock Harper
Instagram:https://www.instagram.com/rockharper/?hl=en
Facebook:https://www.facebook.com/iamrockharper/
Website:https://www.chefrockharper.com/
LinkTree: Rock Harper

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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Get ready for a wealth … I mean a WEALTH … of Whiskey knowledge.

Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey.

I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum.

Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky.

He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails.

And now he’s back with a brand new doorstop of a book:

The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything.

So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible.

Chapters:

00:00 — Home Studio Intro & Whiskey Setup
00:59 — Noah’s Whiskey Authority & New 600-Page Bible
01:45 — Noah Joins & Whiskey Everywhere
02:26 — From Scotland Semester to Spirits Journalism
04:07 — St. Andrews Pub Life & Early Exposure
05:49 — Food & Wine Internship & Cocktail Legends
08:27 — Pre-Renaissance Cocktail Culture
09:18 — Breaking Into Spirits Writing & First Book
11:23 — Rye Whiskey: Decline, Confusion & Revival
12:57 — Whiskey Styles: Global Categories 1011
4:27 — Scotch Deep-Dive: Single Malt vs Blended
19:13 — Irish Whiskey Traditions & New Distillers
22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact
24:32 — Canadian Whisky’s Flexible Rules & Blending Culture
25:25 — Becoming a Kentucky Colonel
26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals
31:15 — Barrel Aging: Angel’s Share & Flavor Creation
36:12 — Char Levels, Wood Chemistry & Barrel Finishes
38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity
41:45 — Whiskey in Cocktails: Myths, Water & Technique
46:33 — Highballs, Ginger Mixers & Everyday Drinking
49:03 — Final Notes, Book Access & Upcoming Guests

Quotes:

“The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum

“There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci Nellis

Key Takeaways:

Whiskey Knowledge Isn’t Inherited — It’s Learned
Scotland Shaped Noah’s Whiskey Identity
The Cocktail Renaissance Had Humble Beginnings
Rye Whiskey Was Nearly Extinct
Blends vs Single Malts Is Mostly Marketing
Whiskey Categories Are Simpler Than People Think
Japanese Whisky Is Much Newer Than Its Reputation Implies
Barrels Drive Most of Whiskey’s Flavor
There Are No Real Rules About How to Drink Whiskey
The Whiskey World Is Bigger—and More Accessible—Than Ever

Guest Social Media Links:
Instagram: noah_rothbaum
Order ‘The Whiskey Bible’: Hachette Book Group - The Whiskey Bible
Read his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon Trail

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Media http://www.heartcastmedia.com

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Hey all, it’s Industry Night with me, Nycci Nellis. And yes, today I am coming to you from home. Don’t panic! I still have all my residencies — a.kitchen + bar in the West End, Fauquier County’s “Fauquier Fabulous,” City Ridge, and of course my ongoing work with the Yume Hospitality Group — but today’s guest is traveling, and after having him on Foodie & The Beast, I knew we needed more time to go deep. Because here’s the thing: everybody talks sustainability. Everybody puts “responsibly sourced” on a sign or a menu. But today’s guest? He’s actually doing it, on a massive scale, with transparency and accountability.

Joining me is Chef Louie Jocson, Vice President of Food & Beverage for California Fish Grill, the fast-casual seafood restaurant founded in 1998 and now has 60+ locations on the West Coast, California Fish Grill is officially expanding to the East Coast for the first time ever, right here in the DMV.

But what I want to explore today is not just what they serve, but how and why. Because California Fish Grill is deeply aligned with Monterey Bay Aquarium’s Seafood Watch program and has some of the most rigorous sustainability standards in the fast-casual world.

Chef Louie has cooked around the world, trained at the California Culinary Academy, earned praise from the James Beard Foundation, And now he’s turning all that expertise toward building a nationally scalable model of sustainable seafood. So let’s get into the chef’s background, the concept, and then — my favorite part — the economics and real-world mechanics of sustainability. What does it take? Who pays for it? And is this actually replicable industry-wide?

Chapters:

00:00 – Welcome to Industry Night
00:14 – Why Chef Louie Is Back
01:21 – Introducing California Fish Grill
02:30 – Chef Louie’s Culinary Origin Story
03:24 – Discovering the Joy of Cooking
05:01 – First Restaurant Jobs & Learning the Ropes
06:21 – Company Culture: No Job Too Small
07:06 – The Rise of Fast Casual
07:43 – What the Concept Looks Like Today
08:56 – Building Your Plate
10:57 – Why Build a Seafood Concept?
12:44 – The Heart of the Mission: TSS
15:03 – Wild vs. Farmed Fish Explained
18:56 – Fresh vs. Frozen
22:12 – A Closer Look at Aquaculture
27:13 – Menu Changes & Fish Availability
30:22 – Regional Favorites in the DMV
33:13 – The Economics of Sustainability
38:07 – Food Waste & Harvest Practices
42:17 – Tips for Home Cooks
43:55 – What’s Next for the DMV

Quotes:

“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis

“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie Jocson

Key Takeaways:

Sustainability drives every sourcing decision.
Chef Louie learned cooking through family necessity.
Fast casual can deliver high-quality, chef-level seafood.
Frozen vs. fresh isn’t the point — taste is.
Modern aquaculture is clean, controlled, and responsible.
Farming is essential to protect wild fisheries.
Menus change when fish populations need recovery.
Regional tastes shape offerings in each market.
Strong supplier relationships keep seafood affordable.
Smart sourcing and flash freezing reduce food waste.

Guests Social Media Links:
Instagram:https://www.instagram.com/californiafishgrill/?hl=en
Facebook:https://www.facebook.com/CaliforniaFishGrill/
Website:https://www.cafishgrill.com/
LinkedIn: https://www.linkedin.com/in/louie-jocson-18303b6b/ https://www.linkedin.com/company/california-fish-grill/posts/?feedView=all

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com

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Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.

First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).

Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.

Chapters:
00:00 – Welcome to Industry Night at YUME Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema

“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute

“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis

“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute

“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff King

Key Takeaways:
A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.
Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.
From Sushi Bar to Brand – The origins of YUME’s expanding empire.
Chef Peter’s Craft – Precision, flavor, and respect for ingredients.
Cici’s Touch – Heart, operations, and seamless hospitality.
Jeff’s Vision – Building dreams into beautiful dining spaces.
Tom Looks Back – 25 years shaping how DC eats.
Food Media Evolution – From print critics to digital voices.
Dining Wisdom – How to make every restaurant experience better.
What’s Next – Tom’s “Lamb Burger Nights” and a new chapter ahead.

Guests Social Media Links:
Instagram: https://www.instagram.com/tomsietsema/?hl=en
Facebook: https://www.facebook.com/tom.sietsema/
Website: https://tomsietsema.com/
LinkedIn: https://www.linkedin.com/in/tomsietsema/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hey everyone, welcome to Industry Night. Today we’re taking a day trip to Warrenton, Virginia, and we’re filming from the beloved Claire’s. Huge thanks to Laura Torpy and the team at Fabulous Fauquier—aka Fauquier Fabulous—for getting us here and showing us the lay of the land.

I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.

Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.

So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.

Let’s get into it ~

Chapters:

00:00 - Introduction
02:25 - Childhood Memories in Small Town
06:34 - Main Street Beautification Efforts
08:28 - "Community Drives My Mayoral Run"
12:15 - Escaping the Algorithm's Influence
13:39 - Charming Local Stores Highlights
18:03 - "Warrenton's Transformation During Pandemic"
21:16 - "Reviving Britches Menswear Brand"
23:05 - Britches & Ralph Lauren Origins
29:03 - Building Community Through Main Street
30:59 - Virginia's Collaborative Entrepreneurial Spirit
34:35 - "My Mom's Cooking Legacy"
38:52 - Farm-Sourced Poultry and Produce
40:23 - Managing Staff and Building Bonds
45:24 - "Exploring Warrenton with Gratitude"
46:09 - Follow Me for Food & Fun
46:56 - Outro

Quotes:

“Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill

“Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson

“Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman

“This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci Nellis

Key Takeaways:

Small Towns, Big Heart
The Vibrancy of Main Street
The Power of Community Programming
Work, Live, Play—Redefined
Entrepreneurial Spirit & Local Legends
Local Food, Lasting Flavor
Seasonal Magic & Signature Events
Charm, Opportunity, and Togetherness

Featuring Nycci Nellis:
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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It’s hard when the mic turns on me—I’m wired to ask the questions. But today I’m in the hot seat for a special crossover: Industry Night × When You Just Want a Glass of Wine with Zena Polin & Renee Gentry. We’re recording on Historic 23rd Street at Beauty Champagne & Sugar Boutique, presented by the National Landing BID (cheers to a neighborhood that spans Crystal City, Pentagon City, and Potomac Yard and keeps raising the dining bar —> think Water Park vibes, new hits like Bar Colline, Bar Chinois on Crystal Drive, NiHao, Taqueria Xochi, Surreal, plus stalwarts like Beauty).

We’re toasting with Barboursville—a Fiano and a Nebbiolo—and swapping wine “a-ha” moments, DMV dining stories, and a few confessions. I learn more about Zena & Renee’s journeys, they pry out mine. Glasses up & let’s go.

Chapters:

00:00 - Introduction
00:44 - "Live Episode from National Landing"
09:58 - Growing Up Around Bars
15:47 - "Wine: Bringing People Together"
20:27 - Versatile Dining Preferences
26:25 - "Discovering Willamette's Chardonnay Delight"
28:20 - "Wine Trip & Family Memories"
33:21 - Engaged Wine Conversation Dynamics
38:47 - "From Cooking Classes to Online List"
46:43 - "Unexpected Wine Encounters"
48:28 - Customer Service and Flexibility
53:41 - Dining Conversations
58:52 - "Wine Club with Stories"
01:05:18 - "Drag Brunch and Chefs Event"
01:09:19 - "Protect and Support Our Communities"
01:16:56 - "Start with a Glass"
01:23:37 - Podcast Highlights & Event Info
01:24:32 - Outro

Quotes:

“Making a living from your passion is the dream—every day you wake up knowing you’re exactly where you belong.”- Nycci Nellis

“Wine shouldn’t be intimidating—it’s about bringing people together, sharing stories, and welcoming everyone into the club.”- Zena Polin

“Wine is the thread through our celebrations, stories, and connections—it brings us together wherever we are and whatever’s in our glass.”- Renee Gentry

“There’s an energy when a community transforms and grows—whether you’re exploring something new or rediscovering a familiar place, inspiration awaits right here.”- Madeline Long

Key Takeaways

Collaboration is Everything
National Landing is on the Rise
Wine Is for Everyone
Stories Make Sips Special
Say Yes to Adventure—Michelin Stars and Hidden Gems
Hospitality is Human
Advocate—and Celebrate!—Equality
Cheers to Everyday Joy
Know What You Love—But Stay Curious

Zena Polin
Instagram
Facebook
Website

Renee Gentry
Instagram
Facebook
Website

Champagne & Sugar Boutique
Instagram
Website

National Landing BID
Instagram
Facebook
Website

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome back to Industry Night with me, Nycci Nellis.

I’m here today at Capital One Center in Tysons, Virginia, a 35-acre mixed-use development that has completely redefined this part of Fairfax County. It’s not just office towers and retail; it’s a cultural hub with Capital One Hall, The Watermark Hotel, Capital One Park, and The Perch, a three-acre skypark with a biergarten, food trucks, and even mini golf. And built into all of it is a deep commitment to the arts, whether that’s public sculptures, world-class performances, or what’s plated in the restaurants here.

That commitment is front and center this fall with the Capital One Center Celebration of the Arts, a two-day immersive festival happening October 4th and 5th. I will be there leading a fireside chat with artists and chefs. The event will transform the campus into a multi-block celebration filled with installations, workshops, live music, culinary experiences, and more — all in partnership with the Tephra Institute of Contemporary Art.

To talk about the festival and the bigger story of Capital One Center, I am thrilled to be joined by:
* Erin Mical, Vice President of Central Operations at Capital One, who oversees much of the vision and growth of this development, * Meghan Trossen, Senior Manager of Marketing and Community Affairs, who curates the community programming and signature events that bring this campus to life, * and Jonell Logan, Executive Director of the Tephra Institute of Contemporary Art, who is collaborating with Capital One on this year’s festival.

We have a lot to get into — development, community, art, and why creativity matters now more than ever.

Chapters:

00:00 - Introduction
03:32 - Local Flavor and Arts Festival
05:47 - Revitalizing Fairfax: Talent and Arts
09:21 - "Expanding Green Spaces in Fairfax"
13:01 - Cap One Center Culinary Fest
14:49 - Multidisciplinary Arts Festival Planned
19:51 - Contemporary Art Institute Overview
23:50 - Public Art Celebration Event
27:24 - Defining Art Subjectively
28:49 - Office Art Showcase Access
34:24 - "Culinary and Art Festival Preview"
35:25 - "Foodie and the Beast Overview"
36:02 - Outro

Quotes:

“Uniting food and art for a weekend inspires and showcases our community's passionate creators.”- Nycci Nellis

“Integrating hospitality creates welcoming spaces for everyone—enjoying a meal, a show, or connecting with neighbors.”- Erin Mical

“Emphasizing the arts, we ensure everyone leaves inspired and connected, whether they're creating, tasting, watching, or participating.”- Meghan Trossen

“Our space fosters conversation and exploration, offering a safe environment to experience and appreciate the full range of contemporary art.”- Jonell Logan

Key Takeaways:

Redefining Community Spaces
Art in All Forms
A Vision Brought to Life
Hands-On Community Engagement
Heartfelt Partnerships
Art as Experience, Not Just Exhibit
Inspiring Stories, Lasting Impact
Everyone Belongs

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively—across the culinary, hospitality, and creative industries. I’m your host, Nycci Nellis, and today I’m once again coming to you from City Ridge, a dynamic new development that has redefined a massive corner of Northwest D.C.

What was once the historic Fannie Mae headquarters is now a 10-acre, mixed-use community, home to residences, shops, a Wegmans, an Equinox, and a growing collection of destination restaurants.

And today, I’m thrilled to be sitting down in one of the most anticipated openings yet: Acqua Bistecca, from the legendary Michael Mina. Many of you know Mina from his D.C. debut back in 2009 with Bourbon Steak at the Four Seasons. Over the years, that restaurant has remained one of the city’s best, thanks to extraordinary teams led by chefs like David Varley and Adam Sobel, and sommeliers like Winn Roberton.

But Mina’s story stretches back even further, to his very first restaurant, AQUA, in San Francisco in 1991, and now extends to 30+ restaurants worldwide under his MINA Group. Mina has built a reputation for blending creativity and hospitality into every project. And now, with Acqua Bistecca at City Ridge, he’s bringing D.C. a new Italian-inspired concept that’s equal parts party and fine dining.

Oh and we get a special guest, Chef Colin Clark AB’s executing chef pops in with one of Mina’s famous steaks.

Chapters:

00:00 - Introduction
01:15 - "Michael Mina's New Restaurant Chat"
05:34 - "Consistency Key in Modern Hospitality"
07:51 - D.C. Food Scene Growth Forecast
12:13 - "Lively Italian Restaurant Vibes"
13:29 - Opulent Hotel Design Resurgence
19:02 - "Culinary Collaboration and Vision"
21:12 - Unique Advance-Order Large Dishes
25:20 - "Kitchen Transparency Through Recipe Exchange"
27:40 - "Meeting Chef Colin Clark"
28:30 - Outro

Quotes:

“Opening is just the beginning. True success comes from empowering your team to consistently create something extraordinary together.”- Michael Mina

“Creating unique and memorable experiences for people inspires me every day.”- Colin Clark

“The magic of a restaurant lies not just in the food, but in the moments when people come together to celebrate with energy and joy.”- Nycci Nellis

Key Takeaways:

Humble Beginnings to Industry Icon
The Secret to Restaurant Longevity
Building a Hospitality Empire
The Magic of Acqua Bisteca
Menu Highlights and Collaboration
Advice for Aspiring Chefs
Hospitality’s New Era in DC
The Power of Passion and Partnership

Michael Mina:
Instagram:https://www.instagram.com/chefmichaelmina/?hl=en
Facebook: https://www.facebook.com/ChefMichaelMina
Website:https://theminagroup.com/

Chef Colin Clark:
LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/
Website:https://www.viarestaurants.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively, across the culinary and hospitality industries. I’m your host, Nycci Nellis, and I’m thrilled to kick off my new residency at City Ridge!

City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.

In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.

Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.

Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant, it’s a mission, a movement, and a must-visit.

Chapters:

00:00 - Introduction
02:24 - "Michelin Stars & Culinary Conversations"
05:13 - Community-Centric Experiential Living
07:02 - Cultivating Intimate Community Living
10:50 - Wegmans D.C.: Diverse Culinary Offerings
13:46 - "Youngest Chef's Award-Winning Mita"
16:30 - "Reimagining Luxury in Dining"
21:44 - Reluctant Stay Amidst Political Tensions
24:08 - Starting a Home Experience Initiative
28:44 - "Culinary Transition and Pursuit"
29:26 - Mita's Unique Fine Dining Experience
33:26 - "Tasting the Chef's Mood"
38:38 - "Nourishing Hospitality at Mita"
39:22 - "Creating a Homely Restaurant Atmosphere"
45:15 - Essential Restaurant Collaborations Explained
47:43 - Balancing Work and Relationships
50:02 - "Culinary Adventures with YC Cinelli"
51:05 - Outro

Key Takeaways:

Reimagining City Living
Building Communities, Not Just Buildings
Award-Winning Plant-Based Excellence
The Power of Collaboration and Connection
Hospitality with Heart
Cultural and Culinary Fusion
Resilience and Inspiration
Pursuing Passion and Joy

Guests Social Media Links:

Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlz
https://www.instagram.com/kingstreetoyster?igsh=OXBqNnBncXdzMmk2 https://www.instagram.com/shinwaizakayadc/

Rob Wolcheski:
Instagram:https://www.instagram.com/shinwaizakayadc/

Tatiana Mora:
Instagram:https://www.instagram.com/mita_dc/
Website:https://www.mitadc.com

Miguel Guerra:
Instagram:https://www.instagram.com/mita_dc/
Website:https://www.mitadc.com

Maru Valdes:
Instagram:https://www.instagram.com/maru_valdes5?igsh=bDkxZWdnZWVqNHNt

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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This week’s Industry Night has it all, historic preservation, stunning design & rum-soaked nostalgia.

We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton Annex. First up is Stephen Johnson, Senior Community Manager and a walking encyclopedia of the building’s past lives. From presidential vault doors to luxe speakeasies (yes, The Vault is real), Stephen walks us through how this adaptive reuse project blends D.C. history with modern luxury.

Then … drum roll, please … I catch up with an old, old, old friend, the legendary Todd Thrasher. Todd and I started our careers side by side, and to say we've come a long way is an understatement. He’s now the man behind Thrasher’s Rum, Tiki TNT, and some of the most unforgettable drinks in the DMV. We talk distilling, building community, his new collab with Annex (including a custom “1936” rum for new residents!), and why cocktails should always come with a story, and sometimes a Solo cup?

Tune in for:

Historic D.C. real estate glow-ups
Rum, cocktails, and sustainable sipping
Why Annex on 12th might be your dream home
And the kind of industry convo you won’t hear anywhere else

Chapters:

00:00 - Introduction
00:33 - Exclusive Apartment Speakeasy Rum
04:07 - Historic Building Transformed into Residences
06:13 - "1930s Art Deco Luxury Vibes"
11:55 - Cocktail Epiphany in 1999
16:03 - "Farm-to-Table Bar Success Story"
17:50 - Expanding Beverage Scene in D.C.
20:26 - "Family Distillery Dream"
24:26 - Restaurant Industry: Initiative 82 Confusion
29:11 - Restaurant Challenges and Pricing Strategies
31:39 - Barrels: Aged Peach Brandy Update
34:39 - Choosing Local Over Big Names
36:43 - "Industry Night Reflections"
37:47 - Outro

Quotes:

"Creating spaces for connection beyond four walls, like our speakeasy, builds a vibrant community that truly sets us apart."- Stephen Johnson

"Strive for excellence in everything you do, infusing love, creativity, and meaning into each action."- Todd Thrasher

“We’ve seen D.C.’s dining evolve, but it’s the quest for new, local, and heartfelt experiences that keeps us inspired and coming back.”- Nycci Nellis

Key Takeaways:

History Comes to Life at Annex on 12th
Hospitality That Feels Like Home (But Better!)
The Vault: D.C.’s Hidden Gem Speakeasy
Todd Thrasher: Crafting the Capital’s Cocktail Culture
Sipping Local: Collaboration & Innovation
The Changing Tides of the D.C. Restaurant Scene
Passion, Legacy, and Looking Forward

Connect with the Guests:

TODD:
Instagram: https://www.instagram.com/toddthrasher/?hl=en
X: https://x.com/barthrasher
Website: https://www.thrashersrum.com/

STEPHEN:
Website: https://www.thebrandguild.com/
Website: https://www.annexon12th.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hey there, Nycci Nellis here, and welcome to another episode of Industry Night!

Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the middle of the city, so chic.

Later in the show, I am joined by two of DC’s biggest hospitality stars, Chad Spangler and Glendon Hartley. You know them from the award-winning Service Bar, Causa, and Amazonia, and we dive into their journey, their evolution, and what’s next for their ever-growing culinary empire.

But first, I kick things off with the a.kitchen+bar team. Big thanks to Ellen Yin and crew for hosting us. Ellen, as many of you know, is a James Beard Foundation Outstanding Restaurateur and a powerhouse in the industry.

I catch up with Ellen and Diana Kendrick about what’s happening her at a.kitchen+bar, including a BBQ series that’s bringing top chefs, and a whole lot of heat.

To all my Industry Night listeners, thank you. Whether you’re tuning in on your favorite podcast platform or watching on YouTube, I’m so grateful for your support.

Be sure to subscribe, never miss a morsel, and I’ll see you next time on Industry Night!

Chapters:

00:00 - Introduction
00:14 - Cocktail Innovators and Culinary Stories
03:34 - "Embracing D.C.'s Vibrant Dining Scene"
09:15 - Reunion with Restaurateurs Chad & Glendon
12:40 - Bartender's Cross-Country Journey
16:04 - Journey to Fashion and Cocktail Renaissance
18:16 - DC Cocktail Scene Foundations
20:18 - Bartender Competitions as Performance
23:36 - "Prioritizing Hospitality Over Cocktails"
28:16 - Dan Simons' Hospitality Business Vision
32:12 - Memorable Restaurant Experience
34:57 - Discovering Pisco Through Culture and Mentorship
38:00 - From Bartending to Hospitality Management
41:59 - Evolving Restaurant Culture Training
44:37 - Bartender Exchange and Learning
48:58 - Essence of Hospitality: Show Care
49:34 - Innovative Drink Inspirations in Madrid
52:07 - Outro

Quotes:

"It's about the experience, not just the product. Service defines us."- Chad Spangler

"A rising tide lifts all boats. We share our knowledge to elevate the community."- Glendon Hartley

"Natural wines are sustainable, supporting small businesses and diverse families worldwide—a connection for us and our guests."- Ellen Yin

"Supporting our community and the hospitality industry is vital because hospitalitarians drive positive changes."- Diana Kendrick

"I love helping others find their path. Like attracts like, fueling our thriving community."- Nycci Nellis

Key Takeaways:

From Humble Beginnings to National Acclaim
The Power of Community and Collaboration
Revolutionizing Cocktail Culture in DC
The Art (and Heart) of Hospitality
Learning Never Stops
Changing What a ‘Bar’ Means
Mentorship & Leadership Matter
Bringing the World Home

Connect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=en
Website: https://www.servicebardc.com/

Connect with Chad Spangler:
Instagram: https://www.instagram.com/chadspangler11/?hl=en
Website: https://www.servicebardc.com/

Connect with Ellen Yin:
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA
Personal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Connect with Diana Kendrick:
Personal Instagram: https://www.instagram.com/maitreddk/
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hey there, it’s me—Nycci Nellis—and welcome back to Industry Night!

Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.

Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?

Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)

So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.

Chapters:

00:00 - Introduction
00:15 - Catching Up with Wolfgang Puck
06:06 - Smoked Salmon Bread Dilemma
06:35 - Spontaneous Salmon Pizza Creation
09:47 - Global Dining Challenges and Opportunities
15:07 - Trends Inspiring Global Restaurateur
17:40 - Finding Your Unique Voice
22:02 - Passionate Chef's Lifelong Dedication
22:38 - Empty Nest: Adapting Together
23:14 - Outro

Quotes:

“Making my team feel good ensures our guests do too. Hospitality is everything.”- Wolfgang Puck

“It’s not just great food—it’s about connecting, building community, and making a meaningful impact with passion.”- Nycci Nellis

Key Takeaways:

Humble Roots, Bold Dreams
The Power of Mentorship
Reinventing Restaurant Culture
Hospitality Is Everything
Global Influence, Local Roots
Evolving Through Adversity
Never Stop Creating

Connect with Wolfgang Puck

Instagram: https://www.instagram.com/wolfgangpuck/?hl=en
Facebook: https://www.facebook.com/wolfgangpuck
Website: https://wolfgangpuck.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Well, hello bubbles! It’s me, Nycci Nellis, and welcome to Industry Night, where we sip, swirl, and spill the sparkling tea on all things delicious.

Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at the entrance of Georgetown. It’s the kind of place where every glass is a celebration and every corner is camera-ready.

I’m starting things off with Elli Benchimol, the visionary behind this little gem and its upstairs sister space, La Bohème. She’s created a haven for Champagne lovers, cocktail seekers, and anyone in need of a touch of magic in their glass. And with her is her chef, Jennifer Castañeda-Jones.

Then—get ready to sparkle—we’re talking bubbles with Paula Kornell, Napa Valley Vintner and fourth-generation sparkling wine maker. Paula is in town as part of the Napa Valley Vintners annual visit to D.C., where they hit Capitol Hill to talk trade, health, fire mitigation, and more. But tonight? She's here to pour and to shine.

We’ll sip on a few of her exquisite bottles and dive into Paula’s legacy, her vision, and why sparkling wine is not just for special occasions anymore.

Chapters:

00:00 - Introduction
00:14 - Wine Bar Evolves After Michelin Recognition
03:28 - Seasonal Artist-Themed Dining Experience
06:47 - "Exciting Napa Valley Event"
12:57 - Riddling Process Explained
14:25 - Final Touches & Risks
18:41 - Provence Rosé Awakening
21:11 - "What Did You Really Want?"
24:13 - "Champagne vs. Sparkling Wine"
27:17 - "DC Advocacy for Fire Victims"
29:43 - Napa Valley: A Beautiful Gem
30:19 - Outro

Key Takeaways:

From Parisian Dreams to DC Delights
Art, Food, and Experience Collide
Champagne & Change
Heritage in Every Bubble
The Magic of Method Champenoise
Sparkling for Every Occasion (and Dish!)
Facing the Fires
A Toast to Inspiration

Quotes:

"I aimed to create a joyful neighborhood spot that feels like a magical night in Paris, with timeless classics and moments of delight in every visit."- Elli Benchimol

"By embracing refinement, modernity, and seasonality, our ever-evolving menu reflects our best discoveries and authentic selves."- Jennifer Castaneda Jones

"Champagne captures life's 'ah' moments—little celebrations in a glass. We all deserve more of these joys, wherever we may find them."- Paula Kornell

"Sparkling wine transforms the everyday into the extraordinary—it's not just for special occasions, but for savoring life's simple joys."- Nycci Nellis

Elli Benchimol

Instagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/
Facebook: https://www.facebook.com/aperodc
Website: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4w

Paula Kornell

Instagram: https://www.instagram.com/paulakornellsparkling/
Facebook: https://www.facebook.com/paulakornellsparkling/
Website: https://www.paulakornell.com/history

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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I am back at Jackie for the last of my residency here. And it has been amazing. So grateful to Dmitri Chekaldin and his team for the tremendous hospitality! Now today’s show — You all know I love a great story — especially when it’s poured into a glass.

Today’s guest brings us not just a story of Scotch whisky, but one of rebellion & innovation, — all bottled up on the rugged west coast of Scotland. Joining me is Chris Maybin, Nc’nean Distillery’s Head of Commercial and self-proclaimed Quiet Rebel — which, if you know Scotch, sounds a lot like a revolution in a Glencairn glass.

So what exactly is Scotch whisky? At its core, Scotch whisky is a distilled spirit made exclusively in Scotland from malted barley (and potentially other grains), aged in oak casks for at least three years, and bottled at a minimum of 40% alcohol by volume.

But Nc’nean (that’s “Nick-knee-an” if you’re practicing your Gaelic) is rewriting that tradition — crafting organic, sustainable, and seriously sippable spirits that are as much about preserving the planet as they are about flavor.

It is a net-zero carbon emissions distillery & it’s also proudly female-founded, driven by Annabel Thomas, and powered entirely by renewable energy.

So pour yourself something neat, and we talk about what happens when you mix innovation with intention — and a little Scottish spirit — and then I catch up with Dmitri Chekaldin about what is happening here at Jackie.

Chapters:

00:00 Food & Drink Media Highlights
04:33 "Journey to Hebrides via Sound"
07:44 Rethinking Traditional Whiskey Aging
10:12 Whisky Innovation and Relevance
13:46 First Fill Bourbon Cask Explained
16:11 Islay Distilleries' Unique Character
20:33 Organic Barley in Whisky Production
25:13 Collective Leadership in Sustainability
28:27 "Costly Initiatives in Distillery Setup"
31:36 "Crafting Young Whiskey Quickly"
32:20 "Enhanced Whiskey Aging Technique"
38:03 Whiskey Journey & McNeane Values
38:55 Whiskey's Generational Comeback Concern
41:52 Whiskey Cask Selection
47:39 Art Collection Discussion On Show
49:31 Art Inspired by Euronymous Bach
51:25 "Painting's Journey to Museum"

Key Takeaways:

Overview of Scotch Whisky and Mc’Nean Distillery
Origin and Founding Story of Mc’Nean
Whisky Traditions
Core Traditions in Scotch Production
Mc’Nean’s Innovations
Production Approach and Tasting
Sustainability in Depth

Connect with Chris Maybin
Instagram: https://www.instagram.com/chrismaybin/?hl=en
https://www.instagram.com/ncnean/?hl=en
Facebook: https://www.facebook.com/ncnean
Website: https://ncnean.com/
Twitter: https://x.com/Ncnean

Connect with Dmitri Chekaldin
Linkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/
Instagram: https://www.instagram.com/JackieRestaurant/
Website: https://www.jackiedc.com/
Twitter: https://x.com/DineAtJackieDC

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hello everyone, and welcome back to Industry Night with Nycci Nellis!

I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve practically set up camp in this charming part of Virginia, thanks to the amazing partnerships I’ve formed with Laura Torpy and the countless inspiring conversations I’ve had with local changemakers.

We’ve explored agriculture and husbandry with Amanda Luhowiak of The Whole Ox, and enjoyed an unforgettable conversation with a panel of Fauquier County winemakers at Field & Main, with the always-insightful Neal Warva.

Today, the journey continues—this time, at the beautiful Old Bust Head Brewing Company (or as I like to say, Old Bust Head Brew Co.). I’m joined by two amazing guests who are shaping the future of Virginia’s craft beer scene:
* Julie Broaddus, Owner & Operator of Old Bust Head Brewing Company * Kevin Powers, Co-Owner & Brewer at Powers Farm & Brewery

But before we crack open a few cold ones, I’m thrilled to welcome back my good friend Laura Torpy, the unstoppable Tourism Coordinator for Fauquier County. Laura’s passion for the region is contagious—her deep knowledge and genuine love for this community make every visit richer.

Now, let’s talk beer.

First up is Julie Broaddus, who has created something truly exceptional at Old Bust Head Brewing Co.—a brewery known not just for its award-winning beers, but also for its commitment to sustainability, community, and storytelling. Julie has infused every aspect of the brewery with a respect for both the environment and the rich history of this region.

Next, I’m excited to introduce Kevin Powers, the force behind Powers Farm & Brewery. Kevin brings a fresh perspective to Virginia’s beer scene—one that blends agriculture, tradition, and innovation in every pint he brews. So whether you’re a beer enthusiast, a supporter of local business, or just curious about what makes Fauquier so fabulous—this episode is for you. Tune in now and sip along as we celebrate the spirit, stories, and suds of Fauquier County.

Chapters:

00:00 - Introduction
00:15 - "Industry Night Insider"
04:34 - Supporting Farmers and Accessing Fresh Food
07:17 - "Sustainable Brewing Pioneer"
09:52 - Breweries as Community Hubs
15:33 - Sourcing Beer Hops Explained
18:21 - Sustainable Brewery Initiatives
19:51 - Unyielding Mission Against Climate Change
24:41 - Craft Brewery Insights with Kevin Powers
26:21 - "Relocating from City to Suburbs"
29:42 - Heirloom Produce: Taste Over Appearance
33:41 - Seasonal Brewing Innovations
34:51 - Brewery Experience & On-Site Sales
39:05 - "Small-Scale, Experimental Brewery"
42:29 - "Fauquier County Brewery Visit Recap"
43:38 - Outro

Key Takeaways:

Fauquier County: Farm Fresh & Full of Flavor
Old Bust Head Brewing Company: Sustainability in Action
Craft Beer as Creative Expression
Powers Farm and Brewery: Beer grown from the ground up
Community at the Core
Inspiring Future Change
Come Sip, Taste, and Share

Quotes:

"Sharing unique stories that inspire and celebrate innovation is what I cherish."- Nycci Nellis

"Our community events unite people, making every moment special."- Laura Torpy

"Creating authentic spaces enriches our community and lives."- Julie Broaddus

"Rooted in tradition, we innovate with passion for our land and community."- Kevin Powers

Julie Broaddus:

Instagram:https://www.instagram.com/oldbustheadbrewco?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Facebook:https://www.facebook.com/OldBustHead
Website: https://www.oldbusthead.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZYV-y5078HYDbKqeq2SYtFgB8D7cZrrkKY9ItoIpm04mB9yBEn6HcyhwQ_aem_1j6lJHqi2DxWv0QUNLM6Sw

Kevin Powers:

Instagram:https://www.instagram.com/powersfarmbrew/
Facebook:https://www.facebook.com/powersfarmbrewery/
Website:https://powersfarmbrewery.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com/

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In this bonus episode of Industry Night, host Nycci Nellis welcomes Moe Yamada, known as Kimono Mom, to the studio. Moe shares her journey from being a geisha in Japan to becoming a culinary ambassador across the United States. As they prepare a katsu chicken sandwich together, Moe discusses her renowned umami sauce and its role in introducing Japanese flavors to American kitchens. Their conversation also explores Moe's experiences traveling in an RV with her family, connecting with her audience, and promoting Japanese cuisine nationwide. Join Nycci and Moe for an insightful discussion that blends cultural perspectives, practical cooking tips, and a story of dedication and passion.

Chapters:

00:00 - Introduction
00:14 - DC Happenings: NYC Editor's Adventures
05:40 - From Postpartum Struggles to YouTube
07:05 - "Navigating Fame and Origins"
10:50 - Unexpected Dressing Uses
13:49 - Japanese Cuisine Celebration in DC
14:56 - Outro

Key Takeaways:

Transition from Geisha to Married Life
Starting YouTube during Postpartum Depression
The Beginning of Kimono Mom's YouTube Channel
Empowering Viewers with Japanese Home Cooking
Creating the Umami Sauce for a Global Audience
Discovering the Versatility of Umami Sauce

Quotes:

"Embrace diverse flavors, unite through shared meals, and let one recipe bridge cultures."- Nycci Nellis

"Cooking has no boundaries—endless ways to bring warmth and joy to others."- Moe Yamada

Moe Yamada
Instagram: https://www.instagram.com/kimono_mom/
Facebook: https://www.facebook.com/MOE.KimonoMom
Youtube: https://www.youtube.com/c/KimonoMom
Twitter: https://x.com/Kimono_Mom

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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On this episode of Industry Night, I’m back at the serious art-flecked Jackie in the Navy Yard. And, I am sitting down with two dynamic women who are making waves in the hospitality and food space — Nina Oduro and Ehime Eigbe.

Nina Oduro is the co-founder of Dine Diaspora and Black Women in Food, organizations dedicated to celebrating and amplifying the voices of Black women in the food industry. Through curated experiences, storytelling, and community-building, Nina has been instrumental in connecting culinary talent with opportunities for growth and recognition.

Ehime Eigbe is the founder and CEO of Sweetkiwi, a health-conscious frozen yogurt brand that combines rich flavors with clean ingredients. Born in Nigeria and inspired by her own health journey, Ehime created Sweetkiwi to provide better-for-you desserts that are as delicious as they are nourishing.

Both Nina and Ehime are passionate entrepreneurs whose work is redefining the intersection of food, culture, and community. Today, we’ll dive into their journeys, the impact of their work, and how they continue to elevate the food and hospitality industry.

Once again I’ve got the Anacostia River on one side of me and Nationals Stadium on the other —Dmitri Chekaldin is my generous host and you may remember, Jackie has a new chef — none other than Chef Domenico Cornacchia and later in the show, I will be back in the kitchen with him — I see something delicious in my future.

Chapters:* 00:00 - Introduction * 00:43 - Dine Diaspora: Connecting Through African Cuisine * 05:20 - "Empowering Black Women in Food" * 08:40 - Inclusive Community Empowerment Journey * 10:40 - Nutrition and Hydration Focus * 15:38 - From Catering to Pop-Ups * 18:47 - Shared Funding Struggles and Support * 20:11 - Navigating Business Through Male Gaze * 23:16 - Innovative Growth Without Compromise * 28:32 - Pepsi-Sponsored Pitch & Networking Event * 31:29 - "Mutual Allyship in Action" * 34:28 - "Chef Dominica's Culinary Journey" * 36:24 - Globally Influenced Culinary Creations * 40:24 - Follow & Connect with NYC Cinellis * 41:08 - Outro

Key Takeaways:

Culinary Connections Overcoming Barriers
Black Women In Food: Celebrating and Elevating
Empowerment Through Dine Diaspora
Ehime Eigbe's Sweet Success Journey
Overcoming Entrepreneurial Challenges
Building an Inclusive Ecosystem
Wellness and Innovation as Pillars
Breaking Bread, Building Bridges

Quotes:

"Creating a community is about fostering connections and uplifting each other."- Nycci Nellis

"Inclusivity drives us to uplift our community and create paths for everyone to thrive."- Nina Oduro

"Without funding, I’ve innovated and overcome challenges, building something unforgettable."- Ehime Eigbe

Nina Oduro
https://www.instagram.com/blackwomeninfood/
https://www.instagram.com/ninaoduro/

Ehime Eigbe
https://www.instagram.com/theehime/?hl=en
https://www.instagram.com/sweetkiwiusa/
https://www.linkedin.com/in/theehime/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome back to another episode of Industry Night! Today, we're tackling a pressing issue in the world of wine: tariffs. Join our host Nycci Nellis as she sits down with a panel of industry experts including Erik Segelbaum, Vanessa Cominsky, Michael Scaffidi, and Brent Kroll. We'll explore how these tariffs could impact not just wineries and distributors, but also your favorite restaurants and the contents of your glass. From the intricacies of the three-tier system to the broader economic implications, we'll break down what you need to know. Whether you're a casual wine drinker or an industry insider, this conversation will open your eyes to the hidden costs that could soon be at play. So grab a glass and settle in – this episode is one you'll want to savor!

Chapters:

00:00 "Wine, Tariffs, and Industry Talk"
05:22 Sommelier's Journey to DC
08:24 Retaliatory Tariffs Threaten Wine Industry
11:29 Evolving Bar Pricing Strategies
14:25 Wine Sales Discussion: Three-Tier System
17:13 Wine Import and Distribution Laws
20:34 Tariffs Harm American Small Businesses
23:00 Tariffs Impact Wine Industry
25:56 Global Trade's Critical Role Explained
28:51 Tariffs Impact Wine Distribution
32:08 "Effective Trade Dispute Solutions"
37:40 "Campaign to Raise Wine Price Awareness"
39:55 Wine Price Differences Explained
42:50 Challenging Elitist Perceptions
46:48 Support Global Relief Efforts
47:59 Community-Driven Industry Night Celebration
Key Takeaways:
Understanding Wine Tariffs
Impact on Restaurants and Pricing
Wine Industry Supply Chain
Domestic Wine Economy
Legislative and Trade Considerations

Erik Segelbaum:Personal Instagram: https://www.instagram.com/erik4wine/
Business Instagram: https://www.instagram.com/goodsomm/
Linkedin: https://www.linkedin.com/in/erik-segelbaum/
GoodSomm Website: https://goodsomm.com/?fbclid=PAZXh0bgNhZW0CMTEAAaYEFH7H8wNFDUS9b-WluteEv86hvkvmDAbwyLSnfGPRfeVkwbzrcvGkbjU_aem_-aJnQIqbL4TLbUiLfFx-5Q#
Sommlyay Website: https://www.thesomlyay.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaHO3OOEInSS34rcEAzBmHp_HEa-GvGHs6fAAREW3ezaNX9X7EWPelePP0_aem_gzwJLIwQMVgI5eQL8rLanw

Vanessa Cominsky:
Personal Instagram: https://www.instagram.com/vminsky/
Business Instagram’s: https://www.instagram.com/prestigeledroit/ https://www.instagram.com/womenofwinedc/
Twitter: https://x.com/vminsky

Michael Scaffidi:
Personal Instagram: https://www.instagram.com/scaffsomm/
Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/
Twitter: https://x.com/scaffsomm?lang=en

Brent Kroll:
Personal Instagram: https://www.instagram.com/bubblyforeverybody/
Business Instagrams: https://www.instagram.com/maxwellpark_shaw/ https://www.instagram.com/popfizzdc/ https://www.instagram.com/troublebirddc/ https://www.instagram.com/albiwashdc/ https://www.instagram.com/nedsva1/

Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Picture a kitchen where every dish echoes the rich traditions of Colombia’s culinary heritage. Nycci Nellis has been expanding her residencies across the city—starting today at Ellen’s, next week at Jackie, and then in Fauquier—bringing engaging conversations with exceptional guests to her audience.

Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:
* Exploring Colombian agriculture at a stunning chrysanthemum farm * Tasting aromatic coffees on a local coffee farm * Discovering the craftsmanship behind Colombian spirits * Enjoying exceptional meals prepared by today’s guest

Joining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.

Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.

Chapters:

00:00 - Introduction
00:14 - Industry Insider News Tour
05:50 - Iconic Entryway and Terrace Plans
09:13 - Culinary Journey with Chef Mon Ma
12:28 - "Choosing Cooking Over College"
15:46 - Pre-Cooking Essentials for Chefs
19:09 - "Spreading Colombian Joy Globally"
22:20 - Innovative Restaurant Kitchen Solution
24:57 - "Cielo's Growth and Expansion"
28:59 - Tailored Storytelling in Menus
30:05 - Unconventional Fine Dining Experience
35:13 - Complex Conflict Drives Urban Migration
37:20 - Inclusive Job Training Initiative
40:31 - "Creative Design Through Illusion"
43:33 - Evolving Vision: Future Concepts
46:48 - Colombian Pork Meets Tonkatsu Technique
47:52 - Outro

Quotes:

"Our goal is always to blend into the neighborhood, to be part of the community’s vibrant tapestry."- Ellen Yin

"In the art of dining, every dish tells a story, and every story is a gateway to new possibilities."- Diana Kendrick

"Cooking is more than just creating meals—it's about bringing culture to life and making a difference through every dish."- Chef Juan Manuel Barrientos

Key Takeaways
Journey from Colombia to Culinary Stardom
El Cielo's Unique Culinary Experience
Community and Culinary Heritage
Accolades and Innovations
Plant-Based Ventures and Future Visions

Connect with the Guests:

Juan Manuel Barrientos:
Website: https://elcielo.com.co/washington/
Personal: https://www.instagram.com/juanmaelcielo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business: https://www.instagram.com/elcielowashington?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Ellen Yin:
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA
Personal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Diana Kendrick:
Personal Instagram: https://www.instagram.com/maitreddk/
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Featuring Host Nycci Nellis
Instagram: https://www.insta
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com/

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Welcome to Industry Night. A few months ago, Ellen Yin shared her journey with us, highlighting her High Street Hospitality Group, including A. Kitchen + Bar, Fork, and High Street Restaurant & Bakery. Now, Ellen, along with Chef Eli Collins and Diana Kendrick, has invited me to join them for a new residency at A. Kitchen + Bar in the Aka Hotel, Washington Circle. Throughout the year, I’ll be hosting four shows from this vibrant location, engaging with the team and exploring their latest initiatives.

Celebrating Women in the DMV This March

As March unfolds, we honor National Women's Month by spotlighting the remarkable women leaders in food, wine, and hospitality. Our panel consists of esteemed members from Les Dames d’Escoffier, a nonprofit organization dedicated to empowering women through grants, mentoring, scholarships, and educational programs. With 29 chapters worldwide and a dynamic presence in DC, Les Dames d’Escoffier fosters community and support for women striving to excel in the industry.

Joining us today are:
* Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DC * Katherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sector * Micheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff Eatery * Chef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print media

Chapters:

00:00 - Introduction
00:14 - "Industry Night with Insider Insights"
06:29 - Seasonal Dishes and Menu Staples
08:26 - Restaurant Opening and Seafood Exploration
11:41 - Opening Doors for Future Generations
15:17 - Empowering Women in Food Industry
18:34 - Empowering Women's Network Impact
20:55 - Culinary Career Change Journey
25:57 - Standing Up for Career Growth
28:49 - Empowered Women in Hospitality
32:17 - Broad Agenda: Business, Health, Food
33:56 - Opportunities for Members to Engage
36:43 - Supporting Women in Business
42:30 - Women Supporting Women in Media
43:47 - "Join, Subscribe, and Stay Informed"
44:27 - Outro

Quotes:

"Our menu evolves with the seasons, bringing fresh inspirations to every dish."- Eli Collins

"Connecting with local communities allows us to touch the heart of each city."- Ellen Yin

"Together, we empower each woman to succeed without facing barriers alone."- Nycci Nellis

"Our strength is in our connections and shared wisdom, fostering an inclusive culinary space for women."- Lori Gardner

"Shift from fear to power by embracing a supportive community that lifts each other."- Katherine Miller

"Standing up, learning, and connecting turns challenges into opportunities for women."- Danielle Turner

"Sharing experiences and advice with women on similar paths empowers us all."- Micheline Mendolsohn

Key Takeawys:

Empowering Women in Hospitality
Building an Inclusive Community
Spotlight on a Kitchen and Bar in DC
Navigating Challenges with Support
Celebrating National Women's Month

Ellen Yin:
Business Instagram: https://www.instagram.com/a.kitchenandbardc/
Personal Instagram: https://www.instagram.com/therealellenyin/
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA

Chef Eli Collins:
Business Instagram: https://www.instagram.com/a.kitchenandbardc/
Personal Instagram: https://www.instagram.com/chefelicollins/

Lori Gardner:
Personal Instagram: https://www.instagram.com/beenthereeatenthat?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Threads: https://www.threads.net/@beenthereeatenthat
Personal Website: https://beenthereeatenthat.net/?fbclid=PAZXh0bgNhZW0CMTEAAaauEF1SYMxQKdCLIGUyhvMcC-667rp6ASRkL9j3CZhPRbsxKztH5WgItiQ_aem_68xyt
Business Website: https://www.lesdamesdc.org/

Chef Danielle Turner:
Personal Facebook: https://www.facebook.com/DanielleTurner/
Personal Instagram: https://www.instagram.com/chefdanielleturner/
Business Instagram: https://www.instagram.com/saltsanity/
LinkedIn: https://www.linkedin.com/in/chefdanielleturner
Business Website: https://forkliftmedia.com/

Micheline Mendolsohn
Personal Instagram: https://www.instagram.com/michymendelsohn/?hl=en
Linkedin: https://www.linkedin.com/in/micheline-mendelsohn-789615108/
Business Websites: https://www.sunnysiderestaurantgroup.com/ https://powerhousehospitality.com/who-we-are

Katherine Miller
Personal Instagram: https://www.instagram.com/table81/?hl=en
Website: https://table81.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZJ0Mm3Ms2fySJXy_Q4ndWZQmKgtQoMaZBpM4kfIe7LSF0Bhop7A059KfU_aem_Y1ocz8DrKRxpd4VOke9heQ

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:

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Welcome to Industry Night, hosted by Nycci Nellis. This week, we feature Giulio Adriani, an accomplished pizzaiolo who has significantly influenced the pizza scene in Italy and the United States. As a Guinness World Record holder and founder of acclaimed restaurants in New York and DC, Giulio has introduced innovative techniques, including flash-fried Neapolitan pizza.

In this episode, we explore Giulio's journey from his upbringing in Rome and training in his grandmother's kitchen to his emergence as a leading pizza expert. We discuss the essential elements that make a pizza exceptional, examine various styles such as New York, Detroit, and Neapolitan, and delve into the creative processes behind crafting memorable pizzas. Whether you prefer classic flavors or inventive toppings, this conversation offers valuable insights into the art and expertise of pizza making with Chef Giulio Adriani.

Chapters:
00:00 - Introduction
00:15 - "Slice's Secret: Mastering Pizza Art"
05:31 - Grandma's Fiery Kitchen Memories
07:02 - "Financing Surfing Dream with Pizza"
10:34 - Neapolitan Pizza Flour Origins
14:17 - The Rise and Fall of Pizzeria
17:00 - Unexpected Pizza Achievement
20:17 - From Deck Ovens to Neapolitan Pizza
25:24 - "Processed Flour: Convenience and Shelf Life"
27:12 - "Good Taste Formula Explained"
32:12 - Pizza Toppings and Collaborations
32:52 - Balanced Pizza Creativity
36:34 - Burrata-Topped Pizza Inspiration
38:50 - Outro

Key Takeaways:
A Passion Born in Nonna’s Kitchen
From Surfing to Pizza Mastery
The Science of Perfect Pizza
Cultural Fusion and Innovation
Learning and Teaching
Adaptability and Success
A Pioneer in Pizza
Future Innovations

Quotes:
"Pizza isn't just food; it's a perfectly balanced masterpiece that checks all the important food groups."- Nycci Nellis

"There’re only two kinds of pizza: good and bad pizza. No matter the style, aim for greatness, and listen to what your customers want."- Giulio Adriani

Connect with Giulio Andriani
Facebook: https://www.facebook.com/eatsliceandpie
Personal Instagram: https://www.instagram.com/wondergiulio/
Business Instagram: https://www.instagram.com/eatsliceandpie/

Featuring Host Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome to Industry Night. I'm Nycci Nellis, and today we highlight two chefs transforming Washington D.C.'s culinary landscape. At Jackie in the Navy Yard, Chef Domenico Cornacchia leverages his experience from Café Milano to create menus that resonate with a diverse, younger audience, emphasizing seasonal ingredients and value-driven offerings.

Joining him is Chef Johanna Hellrigl of Ama, an all-day dining establishment focused on sustainability and health-conscious cuisine. Drawing from her family's legacy in Michelin-starred restaurants, Johanna has developed a restaurant that prioritizes regenerative ingredients and fosters a sense of community.

This episode delves into how these chefs balance rich Italian traditions with modern dining trends, offering valuable insights for food enthusiasts, aspiring chefs, and advocates of sustainable practices. Join me, Nycci Nellis, as we explore the innovative approaches shaping D.C.'s dining future.

Chapters:

00:00 - Introduction
00:15 - Culinary Adventures Around Town
05:30 - "Ama: Where Indulgence Meets Nourishment"
08:50 - From Democracy to Culinary Diplomacy
11:09 - Culinary Journey: From Feasts to Career
13:36 - "Empathy and Leadership in Restaurants"
18:59 - Espresso Myth: Not Stronger Caffeine
22:07 - Unplugged Relaxation at Ama Restaurant
23:40 - "Celebrating Italian and Italian-American Cuisine"
27:03 - Mission-Driven Dining with Love
31:37 - Balancing Health and Social Eating
33:47 - "Inescapable Role of Plastic"
37:19 - Going Seed Oil Free? Here's Help
41:46 - Rancid Oils and Health Concerns
44:51 - Home-Cooked Benefits and Ama's Appeal
47:27 - Holistic Wellbeing Through Personal Choice
50:39 - Unconventional Business Attempt in Vegas
53:06 - "Relentless Chef Creativity"
58:57 - Italian Culinary Showcase Highlights
59:38 - "Join Industry Night Podcast"
58:27 - Outro

Key Takeaways:

A Journey Through Italian Heritage
Rethinking Restaurant Culture
Sustainability Practices
Chef Domenico’s New Venture
Community-Centric Dining
Culinary Education and Empowerment

Quotes:

"Whether you're indulging in a delicious plate or enlightening your mind with new stories, let every experience nourish you!"- Nycci Nellis

"If we do things from a place of love, only that will transpire. Let nourishment be a passion, not just a practice!"- Johanna Hellrigl

"Change is the essence of staying young and vibrant. So, embrace new beginnings and continue to create artistry on the plate!"- Domenico Cornacchia

Connect with Chef Johanna Hellrigl
Personal Facebook: https://www.facebook.com/jhellrigl/
Business Facebook:https://www.facebook.com/amarestaurant.bar/
Personal Instagram: https://www.instagram.com/chefjohannahellrigl
Business Instagram: https://www.instagram.com/amarestaurant.bar

Connect with Chef Domenico Cornacchia
Business Instagram: https://www.instagram.com/cafemilanodc?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Linkedin: https://www.linkedin.com/in/domenico-cornacchia-50887222/

Featuring Host Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Industry Night with Nycci Nellis kicks off today from the heart of Union Market District, a neighborhood that has transformed remarkably over the past fifteen years. Nycci recalls a pivotal gathering where visionaries like Jodie McLean of EDENS envisioned a thriving food hall, setting the foundation for what is now DC’s Meatpacking District, complete with high-rises, vibrant restaurants, and bustling retailers.

In this episode, Nycci sits down with key figures shaping the culinary landscape:
* Chef Edward Lee, recently honored with the James Beard Humanitarian of the Year award, discusses his non-profit Korean fine dining restaurant, Shia, and his initiative, LEE (Let’s Empower Employment), aimed at driving industry change. * Michael Rafidi, a James Beard Award recipient for Outstanding Chef, shares insights from his Michelin-starred Albi, the popular Yellow Bakeries, and his latest venture, La Chocron. * Andra ‘AJ’ Johnson, a James Beard Nominee and Managing Partner at Serenata, talks about her role in Black Restaurant Week, her upcoming book "White Plates, Black Faces," and her efforts with the Chef’s for Equality committee.

Together, they explore the current state of the hospitality industry, tackling critical issues such as sustainability, equitable practices, and the creation of inclusive dining experiences. This episode offers a compelling look into how culinary artistry intersects with social impact, driven by leaders who are redefining the way we eat, drink, and gather.

Join Nycci for an insightful discussion with the minds behind DC’s culinary revolution.

Chapters:

00:00 - Introduction
00:50 - Dinner of Visionaries in Shaw
03:35 - Culinary Conversations with Chef Edward Lee
07:08 - Starting Over: A Journey Rediscovered
12:42 - Women's Chefs Empowerment Initiative
15:10 - Sustainable Restaurant Think Tank
18:28 - Culinary Journey to Palestinian Roots
22:16 - From Childhood Cuisine to DC Culinary Scene
25:03 - Neighborhood Bistro-Bar Concept
27:34 - Chefs for Equality Leadership
30:52 - Effortless Appearance Misleads Effort
33:24 - Hospitality Diversity and Recognition Rise
42:22 - Bar Etiquette and Reciprocity
46:06 - Kitchen Culture and Media Misrepresentation
46:51 - Empowering Employees Amid Rude Customers
52:49 - Neighborhood Revival and Cultural Fusion
55:54 - "Industry Night Panel Highlights"
56:44 - Engaging with Thought Leaders
56:51 - Outro

Quotes:

"A restaurant is more than a meal—it's a creative experience that invites guests to return."- Edward Lee

"Sharing my childhood flavors turns cooking into a journey of discovery and storytelling."- Michael Rafidi

"Building connections and empowering everyone creates a welcoming, inclusive environment."- Andra "AJ" Johnson

Key Takeaways:

The Neighborhood and Visionaries
James Beard Award Discussion
The Lee Initiative
The Concept and Goals of Shia
Yellow - Bakery and Casual Concept
La Chocron Discussion
The Concept and Impact of Serenata
The Role of the Neighborhood
Future Look and Highs for the Year

Guests Social Media Links:

Edward Lee:
Instagram: Chef Edward Lee | Shia DC
Website

AJ Johnson:
Instagram: White Plates Black Faces | Serenata DC
Website

Mike Rafidi:
Instagram: Chef Micheal Rafidi | Albi Wash DC | Yellow The Cafe

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What does it take to build a thriving restaurant empire in a competitive city like Washington, DC? And how can something as simple as a dessert become a catalyst for meaningful change?

Today, we’re joined by two visionaries who have shaped the city’s food scene in distinct yet equally impactful ways. Dmitri Chekaldin, the mastermind behind DBG Hospitality, has transformed the dining experience with beloved establishments like Dacha Beer Garden in Shaw and the newly launched Jackie in Navy Yard. His focus on vibrant community spaces and exceptional hospitality has cemented his place in DC’s restaurant landscape.

On the other side of the table, Paola Velez has redefined what it means to be a pastry chef, blending culinary excellence with activism. From honing her craft at Iron Gate and Kith & Kin to launching the global movement Bakers Against Racism, Paola has used food as a force for good. Her latest book, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store, brings her signature mix of culture, flavor, and storytelling to kitchens everywhere.

In this episode, Dmitri and Paola will share their journeys—how they built their brands, overcame industry challenges, and continue to shape the future of food. Whether you’re a restaurateur, a foodie, or someone passionate about the power of community, you won’t want to miss this conversation. Let’s dive in.

Chapters:

00:00 - Introduction
02:11 - "New Openings: Elena James Cafe & Mineta Tavern"
05:41 - DC Venue Updates and Residency
10:06 - "Unexpected Opportunity Pursuit"
13:15 - Constant Change: From Pretzels to Pandemic
15:50 - Aim: Fun, Quality Dining Experience
18:12 - Culinary Journey and Heritage Insights
22:02 - Honoring New York Heritage Cookbook
25:28 - Cooking with Chef Jacques Pépin
28:36 - Support Systems Shape Success
30:34 - "Supporting Budget-Conscious Professionals"34:54 - Supporting Community Through Arts & STEM
36:12 - "Preserving Organizational Integrity"
39:38 - "Baked Goods, Personal Journey Shared"
44:01 - Pastry Industry Challenges
47:21 - "Welcoming Chinese Exchange Students"
49:14 - "Discussing Influence and Engagement"
51:24 - Outro

Quotes:

“Me and my business partner and dear friend, Ilya, I always wanted to have a restaurant, and he wanted to have a club. So we decided to meet in the middle.” - Dmitri Chekaldin

“The fact is that through these baked goods, I was able to tell my story and find my story." - Paola Velez

Connect with our Guests:

Paola Velez
Instagram: Small Orchids & barprovidenciadc
Substack: It's Time To Steal
Website
Threads

Dmitri Chekaldin
LinkedIn
Instagram: Dachashaw & Jackie Restaurant
Websites: Dacha Beer Garden & Dmitri Chekaldin
X (Twitter)
Facebook

Featuring Host: Nycci Nellis
Instagram
Website

Produced by: Heartcast Media

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Hi, everyone! The holidays may be behind us, but we’re diving headfirst into 2025. Can you believe it? Happy New Year! I’ve been reflecting on what an incredible 2024 it was, and wow—what a ride!

Let’s start with travels: I’ve been all over the map! St. Martin’s Grand Case? Check. Medellín, Colombia? Absolutely—coffee tastings and Michelin-starred meals galore. New Orleans for the Beard Conference? You bet, and I ate everywhere. If you want the full scoop on my adventures (and what I ate), head to my Insta highlights.

Closer to home, the DMV food and drink scene kept thriving with major openings:
* Kwame’s Dogon * Mikey Friedman’s Aventino * Mike Rafidi’s La Shukran * Kevin Tien’s reimagined Moon Rabbit * Keith McNally’s swanky Minetta Tavern * Stephen Starr’s Pastis and Mozza * Plus new hot spots like Bar Cana, Press Club, and Binge—a low-ABV/no-alcohol haven.

This is just the tip of the iceberg! So much happening in food, drink, and what I like to call wellness. (Don’t @ me.)

Now for today’s show: I’m back in Marshall, VA, exploring all things Fauquier Fabulous thanks to Laura Torpy of Fauquier County Tourism. Last time, I was at The Whole Ox. Today, I’m at the Field & Main Restaurant.

Let’s talk about Virginia wine—an industry that’s exploded in the last 50 years. From just a handful of wineries to over 300 statewide (30+ in Fauquier alone!), the growth is extraordinary. Joining me today to chat all things wine:
* Kiernan Slater Patusky of Slater Run Vineyard * Neal Wavra, proprietor of Field & Main and CEO of Red Truck Bakery * Leah Papadopoulos Constable, Vineyard & Cellar Manager at Molon Lave Vineyards

Oh, and mark your calendars: the Fauquier County Wine Showcase is coming up on February 8th. Stay tuned for more details.

Featured Guest:

Kiernan Slater Patusky
Instagram: Instagram (@slaterrunvineyards)
Facebook: Slater Run Vineyards | Upperville VA
Website: Home | Slater Run Vineyards
LinkedIn: https://www.linkedin.com/company/slater-run-vineyards

Neal Wavra
Business Instagram:Instagram (@fieldandmain)
Personal Instagram: Instagram (@nealwavra)
Facebook: Field & Main Restaurant | Marshall VA
Website: Wine Dinners - Holiday Fine Dining - Special Events

Leah Papadopoulos Constable
Business Instagram: Instagram (@molonlave_vineyards)
Facebook:Molon Lave Vineyards | Warrenton VA
LinkedIn: https://www.linkedin.com/in/leah-papadopoulos-constable
Website:molonlavevineyards.com

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/The List Are You On It | Home

Takeaways
* Vineyard Development and Management Philosophy * Wine Evolution and Learning Points * Amanda Lachowiak and Molonabe Winery * Wine Tasting Techniques and Analogies * Discussion on Vineyards * Challenges and Opportunities in Virginia Winemaking

Quotes

"As you seek to understand, remember that growth comes from exploration." - Neal Wavra

"The beauty of varieties lies in their ability to evoke strong preferences." - Leah Papadopoulos Constable

"True potential is revealed as we remove the layers that hold us back." - Kiernan Slater Patusky

Chapters
00:00 - Introduction
07:26 - Virginia Wine: Over 300 Wineries Recognized
12:06 - Harmonious Blend of Fields and Main Street
19:11 - Farming Innovation for Financial Sustainability
25:02 - Exploring Wines Through Thoughtful Vine Selection
27:16 - The Magic of Tasting Wine Evolution
32:22 - Greek-style, Fruit-Centric Winemaking Focus
42:29 - Vineyard Management Challenges and Timing
45:50 - Winemaking Relies on Vineyard Health and Experimentation
50:33 - Educating on Different Wine Styles
01:03:43 - Fauquier Wine Showcase
01:05:01 - Outro

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hello everyone. Look I am somewhere new. You may recall the four shows out at Barrel Oak Vineyards. Remember that? Every week I would drive out and let the blood pressure just drop. And what did I tell you I did after every trip? I would drive down the road from Barrel Oak in to the pretty little town of Marshall. I’d stop by Red Truck Bakery for a few cookies and then I would have a late lunch at the Whole Ox where I’d order the The Big Ox two 1/3 lb beef patties ground in house with special sauce and all the fixings. Then I’d swaddle around a little in the market pick up some wine, some amazing well curated snacks and some steaks.

I’ve always been obsessed with the Whole Ox because it’s in this little gem of a town and carries everything I want from a little independent butcher shop and market and where am I today?!

Well I am across the street from the Whole Ox in this gorgeous kitchen and entertainment space called The Whole Ox Too — Yes! They have expanded. I can not wait to catch up with this incredible badass butcher and shop owner, Amanda Luhowiak AND thanks to Laura Torpy, Tourism Coordinator of Fauquier County Tourism I am out in Fauquier County for a four Episode residency! Over the next few months I will be coming out here to chat and learn and share with you Fauquier Life. Which is pretty Fauquier Fabulous

Laura is truly an ambassador for Fauquier. She has so much community pride and she really can walk us through the hikes, the horse farms, the culture, the wine, the Blue Ridge and the beer of this region.

And then to Amanda Luhowiak, owner of The Whole Ox in Marshall, Who recently finished second on The Food Network's Guy’s Grocery

Games. Making Burgers — amirite?

Featured Guest

Amanda Luhowiak
Instagram: https://www.instagram.com/duchess.of.pork/
Website: https://www.thewholeox.com/

Laura Torpy
LinkedIn: https://www.linkedin.com/in/laura-torpy-84b5a65b/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways* Influence of media on food trends * OX business journey * Fauquier County as tourism destination * Importance of knowing meat sources and quality of quantity * Roles as butchers and chefs

Chapters
00:00 Culpeper's cool sites; Fauquier's relaxing drive.
03:18 Tourism chat in Fauquier County; dining highlight.
08:11 Fauquier County: Wineries, breweries, evolving tourism destination.
11:09 COVID increased interest in local farming experiences.
15:18 Thankful guest cites father's influence on butchery.
18:58 Supporting farmers by opening a local meat shop.
22:32 Promote mindful eating with quality, local produce.
26:00 Efficiently utilizing whole animal butchery resources.
26:56 Curated market revival reflects past high-end trends.
30:35 Utilizing kitchen space for profitable deli projects.
35:45 Customizable meal options; order online; Thanksgiving catering.
37:13 Selected for Guy's Grocery Games in August.
40:46 Grateful for support; find info on areyouonit.com

Produced by Heartcast Mediahttp://www.heartcastmedia.com

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So it’s good to be back with you. Last week was pretty special being out at Fauquier County - horse country - letting the blood pressure drop as I left the city and drove out to Marshall. If you haven’t heard my chat with the amazing butcher boss babe, Amanda Luhowiak, owner of The Whole Ox — you need to — and take a scroll through insta to see all the deliciousness. NOW This week I do have another pretty incredible woman joining me. As many of you know, most of my family resides in Philadelphia. My brother, his wife and my dad are physicians up there, my sister is a lawyer and my cousins own restaurants. So needless to say, I am in Philly quite a bit and I can speak for my family and myself when I say we are huge fans of today’s guest, Ellen Yin. Ellen is founder and co-owner of High Street Hospitality Group (you know, a.kitchen + bar, Fork, High Street Restaurant & Bakery, High Street Hoagies and The Wonton Project oh and an a.kitchen + bar now in Washington Circle. I have a High Street Restaurant & Bakery story but before I bring Ellen on a bit about where I have been and what I have been doing:

How lucky am I to have snagged a cozy window seat at Pascual just days before Chefs Isabel Coss & Matt Conroy’s spot was crowned one of Eater’s Best New Restaurants in America?
* Guacamole & Tostadas (Pro-tip: Do NOT share the smoked papaya) * Charred Eggplant 🍆 Tamale (my top pick of the night!) luscious and velvety * Delicious Duck 🦆

Let’s get into Ellen!

My family loves Fork. We have celebrated birthdays and anniversaries there over the years. But! I was on a media trip to Philly when I had one of my all time favorite bites at High Street Restaurant and Bakery —> A pumpernickel bialy with white fish salad. Oh em gee — and I had the pleasure of meeting Ellen the fist time on the James Beard red carpet when I emceed for Hilton at the JBAwards 2023 right before she won her James Beard Award for Outstanding Restaurateur in 2023 — To All those listening may I please introduce a true Industry Leader, author, award winner and a co-chair of Sisterly Love Collective - which we will get into -

Featured Guest:
Ellen Yin
Personal:https://www.instagram.com/therealellenyin
Business:https://www.instagram.com/highstreethospitality
https://www.instagram.com/a.kitchenandbardc

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

Takeaways* Overcoming Financial and Logistical Challenges * Innovation and Adaptation Post-COVID * Formation and Goals of Sisterly Love Collective * Significant Collaborations and Partnerships * Industry Reflection and Future Focus

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Ellen Yin

"During challenging times, women helping women became a necessity for survival”- Ellen Yin

Chapters
00:00 - Introduction
06:51 - Early Industry Experience: Finding Belonging
10:38 - Creating a Community-Centric Dining Space
13:42 - Partnered Restaurant Success: Right Place, Right Time
18:55 - Teamwork in Restaurant Ventures
21:20 - Success and Expansion: Building the Right Team
23:44 - Challenges of a Hard Project
27:05 - Chef Ownership and Retention
32:16 - Inspired Mental Health Change by a Quadriplegic's Experience
35:22 - Leadership Challenges at the Top
38:35 - Easier Startup with a New Business Model
41:45 - Peer-Recognized Success Responsibility
44:09 - Empowering Women for Industry Leadership
48:38 - Modern Rooms and Loyal Community
52:45 - Outro

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Per usual there is so much there’s so much going on and I’ve been eating, drinking, rubbing shoulders and shaking hands — I have really found myself chatting with some of the very best and brightest in the Industry - including today’s guest. I really do love what I do. Let’s go down memory lane shall we? I mean if you follow me on insta than you see a lot of what I am doing but you know I want to chat about it! And then I will be bringing on this week’s guest:Journalist-turned-director-turned-activist: Joanna James. Joanna thinks a woman’s place is in the kitchen and I agree!

Okay the DL on Chefs For Equality

You know Your girl loves high tea and I just hosted a tea party at Zinnia in Silver Spring.

I kind of just want to hang out at La Bonne Vache all the time. I want to just slather foie gras terrine on toasts and drink my rose

Rosedale is the new spot by Ashok Bajaj. It is exactly what a neighborhood restaurant should be: casual, pizzas, salads and Frank Ruta’s roasted chicken,

Hungry? I didn’t event talk about my dinner at Dōgon, I’ll save that tasting trip until next week!

Joanna James is behind the film A Fine Line and is also the Founder & President of MAPP — MAPP is a 501-C3 non-profit organization dedicated to transforming the landscape of the hospitality & culinary industry through mentorship, advocacy, purpose, and the power of women (MAPP).

Joanna likes to say, It shouldn’t be easier for a woman to be a CEO in this country than it is to be head chef and she is taking the standard, tearing it up into little pieces and demanding and effecting change -

Featured Guest:

Joanna James
Personal:https://www.instagram.com/joannajamesfilms/
Business:https://www.instagram.com/mappimpact/
Personal:https://www.facebook.com/joannajamesfilms
Business:https://www.facebook.com/mappimpact

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways* Mentorship Meals and Community Building in Hospitality * Externships and Overcoming Economic Barriers * Perception vs. Reality in Hospitality Industry Operations * Evolution of Support Networks for Women in Hospitality Leadership * Consumer Economic Education in the Hospitality Sector * Support Initiatives for Women in Hospitality by MAP * Future Trends in the Hospitality Industry Post-Pandemic

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Joanna James

"If more women held ownership and leadership roles, these situations often wouldn't arise due to empathy, zero tolerance, and respect." - Joanna James

Chapters
00:00 - Introduction
07:16 - Surveying Women-Owned Restaurants for Increased Women Chefs
12:38 - Empowering Women in Restaurants: Leadership Pathways
14:16 - Exploring Women's Roles in the Culinary Industry through Film
16:49 - Women's Activism: Transforming, Uniting, and Advocating
20:20 - Empowering Women Post-MeToo: Professional Connections
25:34 - Creative Virtual Mentorship Circles for Mentorship
27:03 - Building Community through Mentorship Meals
33:08 - Importance of Paid Family Medical Leave in Few States
36:57 - Bipartisan Support for Ethical Business Practices
42:45 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com

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Last I left off that I was having lunch at Jose’s with Alice Waters and Joan Nathan — and a few others because Alice was in town to receive Julia Child Foundation award AND I was there at the Museum of American History and so was former award winners, Danny Meyers, Sean Sherman, Grace Young, Jacques Pepin on and one of my guests today Toni Tipton Martin — to honor Alice who has been a champion of local sustainable agriculture for over four decades.

So that is the perfect segue to Toni Tipton Martin and Morgan Bolling.

Their glorious new cookbook, When Southern Women Cook from America’s Test Kitchen, reflects the diversity of the South, the women who live there and their personal culinary histories. My understanding is that this book came together thanks to Toni - (who is the EIC at Cook’s Country Magazine) and Morgan’s - (who is the executive Editor at the publication) — conversations about the intersection of food & women empowerment.

More than 70 women (several of whom have been on this show) share their Southern roots through storytelling and recipes.

Yes, there’s recipes for fried chicken (8 actually and we will find out why) and so many other favorites but more importantly Toni and Morgan provide a space for women to take control of the Southern Culinary narrative.

When Southern Women Cook — History, Lore and 300 Recipes

And if you do not know, Toni Tipton Martin is multi time James Beard Award–winning author and is one of the founders of the Southern Foodways Alliance

And Morgan Bolling is a tv celebrity, as a cast member of the Cook’s Country TV show.

Featured Guest:

Toni Tipton Martin
LinkedIn: www.linkedin.com/in/toni tipton-martinWebsite: tonitiptonmartin.com

Morgan Bolling
LinkedIn: linkedin.com/in/morgan-bollingFeaturing

Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Takeaways* Toni Tipton-Martin’s Leadership at Southern Foodways Alliance * Process Behind the Cookbook * Challenges in Recipe Selection and Cultural Representation * Impact of Cultural Narratives * Cultural Significance and Education * Debates on Southern Cuisine Identity

Quotes

"Each regional dish tells a unique story, showcasing the diverse and delicious flavors of lesser-known culinary treasures in the region." - Morgan Bolling"

The South is a tapestry of vibrant cultures and dynamic histories, and we aim to showcase its rich cultural tapestry." - Toni Tipton-Martin

Chapters
00:00 - Introduction
05:20 - Exploring the Rich Tapestry of Southern Cuisine
08:30 - Spotlight on Southern Women's Stories
12:59 - Captures Rich Southern Narratives from Symposium
15:26 - Reviewing Recipe Archives
20:52 - Volunteering Unveils Community Ties
25:34 - Sweetened in North, Plain in South
31:36 - Nashville Hot Sauce to Texas Chicken
33:20 - Overlooked Fried Chicken Legacy
35:26 - Cultural Landscapes: From Austin to Houston
39:00 - Maggie Bailey: Bootlegger and Community Educator
41:56 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hello it’s so good to be back on air. I did take another little break and there is a reason for that! I’ve had stuff! There’s so much going on and I’ve been eating, drinking, emceeing and cavorting with some of the very best and brightest in the Industry. So as per usual I’m going to take you on a little trip down memory lane on where I have been and what I have been doing. AND then and only then I will be bringing on this week’s guest - the lovely and always entertaining Joe Yonan.

So if you follow me on insta — you know some of this already but hold on tight~* Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magic * Ofc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappoints * And ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face. * I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefs

Okay well that was fun to relive! And now to Joe Yonan. I think Joe and I met a little over 15 years ago when he first came to the DC to jon the Washington Post Food section. Fast forward to today Joe is the 2x JBF award-winning food & dining editor at the Washington Post. He is the author of Cool Beans, Serve Yourself, Eat Your Vegetables and now the newly published Mastering the Art of Plant-Based Cooking.

It’s MASSIVE

Featured Guest:Joe Yonan
Instagram:https://www.instagram.com/joeyonan/?hl=en#

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://
www.thelistareyouonit.com/

Takeaways* Plant-Based Cooking Importance * Creative Dish Names * Vegetarian/Vegan Dining Evolution * Emphasis on Food Quality * Cultural Aspects of Plant-Based Diets * Debunking Plant-Based Myths

Quotes

"Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan

"Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe Yonan

Chapters
00:00 - Introduction
04:41 - Alice Waters and Chefs for Equality
09:36 - Creativity with Small Plates and Vegetables
11:42 - DC Chefs Embrace Vegetarian Impact
15:09 - Innovation in Plant-Based Cooking
22:15 - Creative Vegetable Use: Potatoes on Pizza
26:44 - Traditional Diets Meet Plant-Based Eating
30:37 - Middle Eastern Touches in Global Cuisines
32:53 - Key Elements in Plant-Based Cooking
35:42 - Blending Recipes with Personal Stories
36:33 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com

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Hello it’s so good to be back on air. Took a little break — well not really a break I’ve been working but I took a few weeks off from this show to get inspired and bring renewed energy. And Wow! There’s so much going on and I’ve been eating - per usual and doing — also per usual So take a virtual trip with me of where I have been before I bring on this week’s guest Monica Saigal* Took a working vacation out of town and went to the Eastern Shore. Stayed at a lovely air bnb with a pool on the bay — total change of perspective! We cooked almost every night — you can see some of our feasts on insta. We did go to Ruse in St. Michaels — so impressed and really delicious * Quick trip up to NYC to see the elephants marching — not live — but it feels like it. These magnificent 100 sculptures created in India are displayed throughout the Meatpacking District. It’s Fabulous as is the Play - Oh Mary! If you don’t know google it and then get tickets * Dinner at Brescia. Some of the best hospitality in the city * Dinner at St Anslems. One of the best steaks — and biscuits — in the city. We sat with Greek winemaker, Angelos Latridis of Alpha MalaGouzia wines. Ate & drank. * An EPIC — and I do mean EPIC meal at El Cielo — A multi-course/multi-sensory tasting menu featuring Colombian cuisine. There’s a reason for the Michelin star.

Okay that’s a glimpse into my eating, drinking and doing and now to today’s guest. I love when I bring on people that I have known since the beginning of my time in this industry. Monica Bhide — now

Monica Saigal — we both started covering the food scene at the same time. Monica had a day job but she was writing mesmerizing articles for The New York Times, Bon Appétit, The Washington Post, and NPR. She has always blended stories of food with culture and her personal connections. She is a prolific writer — cookbooks like Modern Spice and The Spice is right, novels like Karma & The Art of Butter Chicken and Inspirational books like In Conversation with Exceptional Women (which Monica was generous enough to include me in) she now has a new book, a children’s book Papa’s Butter Chicken.

Monica and I have truly not caught up in a bit. We are going to get personal and talk about her journey, her writing career and why everyone loves butter chicken!

Featured Guest:Monica SaigalTwitter:https://twitter.com/mbhideFacebook:https://www.facebook.com/monica.bhide1/Linkedin: https://www.linkedin.com/in/monica-saigal-bhide-57a43Website:https://monicabhide.comPortfolio: https://monicabhide.com/wp-content/uploads/2023/12/Monica-Saigal-portfolio.pdfFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comTakeaways* Personal Anecdotes and Culinary Traditions * Festival and Community Support * Recommendations and Cooking Preferences * Personal Hardships and Resilience * Immigrant Struggles and Career Choices * Unfulfilled Calling and Career Shift

Quotes

"With effortless finesse, she uniquely intertwines tales of food with diverse cultures, transcending boundaries beyond own heritage." - Monica Saigal

"Facing the mirror in times of struggle demands embracing vulnerability." - Monica Saigal”

Chapters
00:00 – Introduction
01:22 - Great Show Preview and Delicious Food Reviews
05:30 - Boston Visit: Family Time and Concert Fun
15:19 - Party Meetings and Radio Show Feature
15:58 - National Culinary and Cheerleading Success
24:41 - Navigating Culinary Challenges with Spousal Support
29:23 - Champion for LGBTQIA Rights and Drag Brunch Innovator
35:16 - Team Unity Overcoming Initial Leadership Hurdles
37:34 - Positive Kitchen Leadership and Enhanced Food Quality
46:13 - Emerging Chef National Award Victory
50:35 - Striving for Independence Amidst Family Dynamics
55:20 - Balancing Contributions in Restaurant Expertise
58:56 - Navigating Perceptions in Chinese Tapas Culinary
01:01:49 - Outro

Produced by Heart Cast Media
http://www.heartcastmedia.com

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So today I am back with the Peter Chang family at their latest restaurant in the DC Area - NiHao Arlington, at the new Amazon headquarters at National Landing in Arlington, VA. The vibe is very hip and summery, with an airy street-facing bar and lots of delicious small plates. Lydia Chang designed the gorgeous space and I cannot wait to catch up with her. ALSO on this show is good friend and recent James Beard & RAMMY award winner Masako Morishita — so excited to have two boss babes with in with me today.

I met Masako before she was ever in a restaurant kitchen. I remember where I met her! We were at the opening of Officina and your boyfriend at the time (now husband) introduced us. You were making something — dumplings doing pop ups? Anyway a year or so later you joined me on F&TB — you were executing at Brent Kroll’s Maxwell. And now you winning all sorts of well-deserved accolades while behind the stove at Perry's. How did you go from being the captain of the Commanders cheerleading squad to the 2024 James Beard Foundation’s Emerging Chef and the 2024 RAMMY’s Rising Culinary Star of the Year.

At the end of today’s show, Lydia and Masako agreed to a short panel discussion on the trials and tribulations of being immigrant Asian women in the hospitality industry. Lydia’s team laid out a feast for our discussion — it was honest and frank and delicious — tune in.

Guests Social Media Links:

Masako~
Instagram: https://www.instagram.com/perrysdc/
Facebook: https://www.facebook.com/perrys.dc
Website:https://www.perrysam.com

Lydia~
Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Website: https://www.nihaoarlington.com

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media
www.heartcastmedia.com

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Hello and welcome to another episode of Industry Night! Taking a break this week from residencies — although haven’t they been fun?! Loved being out in Delaplane, Virginia sitting amongst the vines of Barrel Oak and the mountains of the Shenandoah off in the distance. It such a treat to tape this show on location but sometimes, just sometimes,— my guests are all the way across the country so we pop on the screen to chat here in my not nearly as sexy as a vineyard … office.

So for those of you who know me it takes a lot for me to gush about my guests. I like to play it cool — I mean it’s my job to interview people and I have had the pleasure of chatting with so many of the greats in this industry. But today I am a little giddy, totally fan-girling and maybe a tad nervous of the— Chef, author, food activist and the founder and owner of Chez Panisse Restaurant in Berkeley, California — Alice Waters — She is also this year’s recipient of the Julia Child Award — The award recognizes those who have an impact on the American culinary scene and has been given by the Julia Child Foundation for Gastronomy and the Culinary Arts since 2015, and comes with a $50,000 prize. Previous awardees include Grace Young, José Andrés, Danny Meyer, and Jacques Pépin and last year’s award winner Sean Sherman - several of those I’ve interviewed here on this show.

Alice will be honored with the Julia Child Foundation Award on 10/17 in Washington DC as part of the Smithsonian’s National Food History Weekend.

Also in with me today to talk about the Award and it’s significance is

-Curator of Food History at National Museum of American History; Paula Johnson — good friend and a return guest to the show

-Eric W. Spivey, Chairman and Trustee, The Julia Child Foundation for Gastronomy and the Culinary Arts

Featured Guests:

Alice Waters~
Personal Instagram: https://www.instagram.com/alicelouisewaters
Business Instagram:https://www.instagram.com/chezpanisse
https://www.instagram.com/edibleschoolyard?

Paula Jonson~
Instagram:https://www.instagram.com/amhistorymuseum/
Facebook:https://www.facebook.com/americanhistory
Personal LinkedIn: https://www.linkedin.com/in/paula-johnson-317559a/
Business LinkedIn: https://www.linkedin.com/company/the-national-museum-of-american-history/

Eric W. Spivey~
Instagram:https://www.instagram.com/juliachildfoundation/
Facebook:https://www.facebook.com/JuliaChild
Twitter:https://www.threads.net/@juliachildfoundation

Episode Timestamps:
00:00 – Introduction
05:45 - Opening a Restaurant: Influential Journey
09:11 - Taste Transformation: Regenerative Farming
13:36 - Farmers-Focused Revolution: Strengthening Industry
15:27 - Embracing Regenerative Agriculture: Partnership
19:00 - Edible Schoolyard Project: Principal's Call
24:41 - Europe's Pesticide Use & Paris Mayor's Initiative
29:46 - Delaying Topic for Eric's Segment
32:51 - Celebrating Alice & Supporting Project
36:23 - Museum & Julia Child Partnership Summary
37:51 - 10 Years of Growth, Diversity & Impact
42:30 - Promoting Healthy, Local School Food
45:31 - Reconnecting through Food, Friendship & Nature
48:07 - Julia, Restaurants & Family Connection
51:08 - Outro

Quotes:

"In a decade-long partnership, the museum and Julia Child Foundation have preserved history by showcasing Julia's kitchen, crucial for food history research and community programs." -Paula Jonson

"Diversity is key. This award honors talent across food, wine, and beverage sectors, not just chefs."- Eric W. Spivey

"The most delicious solution to climate is regenerative agriculture, pulling carbon from the atmosphere and returning it to the soil, where it belongs." - Alice Waters

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media

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Hello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am in Delaplane at the beautiful Barrel Oak Winery & Brewery for the last show of the residency. So incredibly grateful to the team here for hosting me and the show.

I just love the ride out here. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery. Every week after the show I take a little ride around the area and do something different like a hike on lost mountain — one of my favorite hikes or a stroll through Middleburg

The other cool part about doing the show here is I’ve brought in some amazing guests — some locals like Jarad Slipp & Jason Murray at Arterra Wines and then I brought DC out here with Scott Drewno and Danny Lee last week and this week it just keeps getting better. Good friend, beer guru and beverage director and partner of Neighborhood Restaurant Group - Greg Engert - he’s out here with me today!

And since we covered wine here at the winery part of Barrel & Oak it’s now time to talk the Brewery part!

First and foremost, did you know that August is Virginia Craft Beer month? With more than 200 craft breweries throughout Virginia and being named one of the Top Seven Beer Destinations by Travel Channel, it's no surprise that the state dedicates the entire month of August to celebrating Virginia craft beer. And in with me with is Jon Bowman, Brewmaster here at Barrel Oak. The brewery was named Virginia Brewery of the Year at the 2024 New York International Beer Competition, thanks to Jon.

And now Greg Engert! Greg is one of the people in this country who really changed the conversation about beer. Engert's expertise has earned him accolades galore including Food & Wine's Sommelier of the Year and Imbibe’s Beer Person of The Year. And has been on F&TB more times than anyone else! You walk into a restaurant today and there’s a wine list, a cocktail list and a beer list. That didn’t just happen overnight. There’s been a huge pendulum swing of avaialblity of local craft beers and People in the Industry like Greg Engert have been beating the drum on diversifying beverage programs and doubling down on what hospitality should feel like.

Featured Guests:

Guests Social Media Links:
Greg Engert:
Instagram:https://www.instagram.com/sonoffreng?igsh=MWpxNjI4bWRlaXBpeA==

Business~
Instagram:https://www.instagram.com/churchkeydc?igsh=MTJxbGhrbW5vZXY5ZA==
Facebook:https://www.facebook.com/churchkeydc
Website:https://www.churchkeydc.com/
Twitter:https://x.com/churchkeydc?s=21

Jon Bowman:
Business~
Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3Jk
Facebook:https://www.facebook.com/barreloakwinery
Website:https://barreloak.com/

Episode Timestamps:
00:00 – Introduction
08:43 - Crafting and Releasing Varied Beer Selections
13:13 - Lively Conversations at Barrel Oak with Greg
18:06 - Fueling Beer Passion: Business and Inspiration
25:17 - From Initial Opposition to Recognizing Visionary Insights
31:06 - Changing Workforce Dynamics: Increased Training Needs
35:00 - Regrettable Sharing of Critical Restaurant Comments4
0:17 - Maintaining Busyness Despite Fewer Patrons
47:40 - Balancing Updates and Sentimentality in Restaurants
50:38 - Exceptional Cuisine and Beverage Program at Mallard's
55:05 - Impressive Restaurant Experience and Training
59:35 - Reflections on Limited Outings and Cocktail Enjoyment

Quote:

"Just as wine evolves with time, so do our flavors in life." - Jon Bowman

"In the restaurant business, we balance sentiment with survival, driven by passion over profits on our path to financial stability." - Greg Engert

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media

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Well, hello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am back in Delaplane at the beautiful Barrel Oak Winery & Brewery.

One of the things I love most about living in the DC Metro area is that we are just a short drive to a completely and totally different experience. I mean — truffle hunting in Virginia?! Yes please. Stayed tuned for that Culpeper show and follow me @nyccinellis for all the photos, videos and highlights from that trip.

And to my point about how close we are to different experiences. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery in Delaplane, Virginia. What I love about the ride out here is you go from a 4 lane highway, to a 2 lane highway, to a single road — it gets greener and greener — and your blood pressure regulates. At least mines does.

And let’s talk today’s show!

Scott Drewno & Danny Lee. I’ve known these two for so long — I just can’t believe they’re both this old.

So I was doing some research. I thought I’d met Danny first but I think I may have met Scott first.

Danny & his mom, Mama Lee opened up Mandu around the corner from my old apartment on 18th & T in 2006. David and I frequented the spot but I have a very clear memory of meeting Danny when he opened up the 2nd Mandu in the Mt Vernon Triangle area in 2011. I think on opening night — we were with David Hagedorn & Michael Widomski — That area was just coming to life and Mandu, this beautiful gem serving Authentic Korean food.

Now Scott came to town in 2007 and I remember it clearly! He was about 6 months out from opening up The Source with Wolfgang Puck when he came to town to do meet & greets with people in the food space in DC. We had dinner at Central. I got to know Scott and his story and actually so did everyone who was covering the DC dining scene at that time — and that was the time of blogs — so there were a lot of people! He even followed up with a thank you note — cause his mama taught him that.

In 2017, Danny and Scott created the Fried Rice Collective — You know all their Award winning properties: Chiko, now 4 of them, Anju with chef Angel Baretto and the recently launched breakfast concept, I Egg You (which also turns into an event space called the Shell — get it).

So how did these two come together? Hold for a moment please.

Marie Levitt, who grew up in the Mountains just Northeast of France right next to Alsace is now the director of wholesale and outside sales for Barrel Oak. We are going to chat briefly about The rise of VA wines and the importance on seeing VA wines in distribution.

Let’s talk shop ~

Highlites with time stamps:

Guests Social Media Links:
* Scott Drewno

Instagram: https://www.instagram.com/scottdrewno?igsh=cGY3anAxeGpjZG9w
Facebook: https://www.facebook.com/scott.drewno.9
Twitter: https://x.com/scottdrewno?s=21

Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==
Facebook: https://www.facebook.com/CHIKOFRC https://www.facebook.com/ieggyoudc https://www.facebook.com/anjufrcTwitter: https://x.com/anjufrc?s=21 https://x.com/chikofrc?s=21 https://x.com/ieggyoudc?s=21

Danny Lee

Instagram: https://www.instagram.com/dannyleedc?igsh=MWVlbm1lMW56dTltdA==
Facebook: https://www.facebook.com/danny.lee.3705
Twitter: https://x.com/dannyleedc?s=21

Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==
Facebook: https://www.facebook.com/CHIKOFRC https://www.facebook.com/ieggyoudc https://www.facebook.com/anjufrc
Twitter: https://x.com/anjufrc?s=21 https://x.com/chikofrc?s=21 https://x.com/ieggyoudc?s=21

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

Chapters

00:00 - Introduction
05:25 - IEGU and Anju Collaboration, Event Venue Insights
14:32 - From Mother's Deli to Culinary Mastery
21:11 - Culinary Foundations at a Friend's Winery Farm
23:41 - Learning Culinary Basics in Restaurant Environment
27:41 - Handling Criticism with Grace and Professionalism
37:09 - Decision-Making Process and Operational Strategy
38:54 - Efficiency in Casual Dining Service
46:37 - Chico Capitol Hill's Heritage and Team Dynamics
58:23 - Industry Evolution and Future Prospects
01:00:55 - Pre-Pandemic Experience: Relishing DC's Hospitality
01:07:51 - Outro

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Well, hello there, and welcome to another episode of Industry Night with me, Nycci Nellis. If you are watching the show, you may be like — she is at a winery but not the one she was at last episode — and you would be right! This week, I am taking a break from Barrel Oak in Delaplane and out further in Virginia! I am in Culpeper, Virginia, at the Old House Vineyard. It's a Vineyard, A Brewery, A Distillery, a restaurant, and so much more! And more about that in a minute. Let me tell you how I got here: A year ago, I was invited to a MATPRA conference — MATPRA The Mid-Atlantic Tourism Public Relations Alliance is all about regional tourism in Delaware, Maryland, Pennsylvania, Virginia, Washington D.C., and West Virginia. Basically, it brings together journalists and destinations within the mid-Atlantic - now I know you know there's so much going on in this region because I tell you — but so many counties and municipalities offer an incredible array of fabulous things to do, eat, and drink. So, at this MATPRA event, I met Nicole Warner, Comms/Marketing Manager for the town of Culpeper. We hit it off for various reasons, but she really taught me what was going on in Culpeper. She was like, did you know we have a truffle farm? Um, no. And a Bison Farm — that you can go and visit? Um, no. And we have Virginia's first trifecta — a what? The first winery/brewery and distillery at Old House Vineyards.

So, needless to say, I needed to get to Culpeper and see, touch, smell, drink, and eat everything happening there.
And Voila! Industry Night With Nycci Nellis Goes to Culpeper was born.
On today's show, I am chatting with:
-Paige Read, Director of Culpeper Tourism
-Ryan Kearney, General Manager of Old House Vineyards
-Olivia Taylor & Vanessa Shea of Virginia Truffles
-Steven Williams of Virginia Bison Company
-Joclyn Yarnell, Head Chef Green Ribbon Restaurant here in Old House Vineyards

It's all so exciting because not only am I going to talk to all these people doing exceptional things here in Culpepper, but I am also going to get my hands dirty!
So listen to this show, watch it on youtube and check out my instagram because I will have reels and highlights of all of my doings while I am visiting.
And speaking of Instagram, you all have been incredibly engaged with my latest posts. Yes, I did change things up a bit. You said you wanted more from me — and I was reluctant. Put a mic in my hand, and I am good. Someone else turns a camera on me, and I light up. But turning the camera on myself? Not so easy. You all have made it super easy. Thank you for that. Nycci Knows News is a new offering, and my "Pro-Tips" are for both diners and those in the hospitality industry.

Okay before we get into the show a bit about where I have been — 'cause you know I've been out!
-A day in Delaplane. Barrel Oak Winery, Whole Ox — Double Smash Bison Burger — uh where are they getting their Bison?
-Ama - Johanna Hellrigl & Micah Wilder ode to Italia — You want to sit at the bar, the focaccia, the pasta — oh the fennel salad — but the best is chef's torte's and pistachio gelato
-Beach Trip - Thrashers, fries - duh. Fractured Prune, the hand dipped donuts - duh. Oceanside, new owners - same delicious Italian subs (don't at me you crazy Billy's fans, their subs are not what they were). Drift, no duh here - this year-old restaurant is putting out a thoughtful menu by Chef Tom Wiswell. They source regionally and they had me peach and blackberry Panzanella.

Let's Go To Culpepper
Culpeper, Virginia, named the “Prettiest Town in Virginia” by Architectural Digest in 2018, combines small-town charm with big-city convenience. Not far from Washington, DC, Fredericksburg, and Charlottesville, it is the perfect escape.

The Town of Culpeper is a place of history, and there has been quite a bit of Growth over the past few years — you can shop at unique boutiques, taste local craft brews, go on a hike in Shenandoah National Park and do not miss LOVE sculpture.

Highlites with time stamps:Guests Social Media Links:1. Olivia Taylor & Vanessa Shea
Facebook: https://www.facebook.com/virginiatruffles
Website: https://www.virginiatruffle.com 2. Paige Read:
Instagram: https://www.instagram.com/visitculpeperva/
Facebook: https://www.facebook.com/VisitCulpeperVA/
Website: https://visitculpeperva.com 3. Ryan Kearney
Instagram: https://www.instagram.com/oldhousevineyards/
Facebook: https://www.facebook.com/oldhousevineyards/
Website: https://oldhousetoday.com/ 4. Joclyn Yarnell
Instagram: https://www.instagram.com/greenribbonva/
Facebook: https://www.facebook.com/greenribbonva
Website: https://www.greenribbonva.com 5. Steven Williams
Instagram: https://www.instagram.com/virginiabison/
Facebook: https://www.facebook.com/virginiabison/?locale=pt_BR&_rdr
Website: https://www.virginiabison.com/

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com No

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Hello again. Here I am out in beautiful Delaplane at the magnificent Barrel Oak Winery and Brewery. My residency is out here for a good part of the summer and can I just tell you what a treat it is to be out here? So if you live in the DMV or in the Philly area or really anywhere this part of VA — the Fauquier and Loudon Counties — of Virginia. As you drive out here and the highway gives way to a two lane road — and the strip malls morph into pastures with cows and horses. Your blood pressure just comes down. It’s really really nice — especially since I have had a busy busy week.

Is it just me? Or does everyone feel like they are running and gunning? My days are just slammed. At 630 or 7pm I’m like what just happened? I look at my List of things to do, places to go and people to see and I’m like — well there’s always tomorrow!

So where have I been that you should be checking out? Well, if you follow me @‌nyccinellis you know I have been checking out some of the latest places.

-Namak — Saied Azali’s Middle Eastern Mecca with tastes from Turkey & Iran — the saganaki & watermelon!

-Kiyomi Sushi by Uchi — Sushi Nakazawa alum Masaaki "Uchi" Uchino is offering a $40 "quick omakase" at the Square food hall. 7 pieces of sushi, hand roll and miso soup - photo ready sushi.

-Almeda - Chef Danielle Harris in the former Himitsu space — innovative cuisine featuring dishes from the African Diaspora — spaghetti & fried catfish

-Kalaya - quick trip up to Philly to see family and eat, duh. Last year's James Beard Award winning Kalaya — incredible Thai food — 8pm on a Sunday night place is jumping in Fishtown. Whole Grilled Fresh River Prawns, Crispy Garlic Chive Rice Cakes — and the floretes of shaw muang dumplings.

But back to Barrel Oak. As I was saying earlier, I do love the drive out here but I also just like it out here. I’m kind of obsessed with all there is to do. Did you know that access to the Appalachian Trail is here via Sky Meadow State Park - and one of my favorite hikes is Lost Mountain. You start in a pasture, walking by cows, then you climb/walk up the mountain — take in the incredible views and come back down THEN — you reward yourself by hanging out at one of the area’s beautiful wineries and then going for dinner!

So a little reminder I am Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton. We talked to the winemaker Jeremy Ligon last week about the fabulous wines here but this week general manager Adriana Lucca is joining me to chat about this gorgeous property. AND THEN I’m going to be talking with two chefs who are serving this region. Jarad Slip — we have known each other since the Nectar/Tahoga days — a really long time ago — he was at several other restaurants in DC including Fames City Zen as FOH. Oh and did I mention he is a Master Somm? We did reconnect when he was at RdV vineyards and now he has not one but two restaurants of note in Middleburg — Knead Wine & Tremolo, which I am a bit obsessed with and you can get here at the vineyard!

And - also cooking out here is Chef Roderick (Pete) Smith. Chef Pete became the Chef de Cuisine at the age of 22 at Restaurant Medure in Ponte Vedra Beach, Florida. At this Four Diamond Restaurant he was the youngest African American chef ever to run a Four-Star restaurant — he moved up here to work at Salamander and is now at the The Piedmont Golfer Club and behind The Chef Feature Company. And, he is on the Taste of Blue Ridge advisory board and if you stay at the posh cottage out here — he will cook for you.

The Cottage! Let’s discuss it with Adriana Lucca, General Manager of Barrel Oak Winery & Brewery.

Last week after the show we took a little drive into Middleburg. I haven't been to Jarad Slipp’s Tremolo in a minute at oh em gee — is it delicious

And let’s talk all things Blue Ridge with Chef Pete Smith.

Guests Social Media Links:

Chef Pete Smith
Instagram:
Personal:https://www.instagram.com/chefroderick?igsh=MTIyNDltNXdmM2tuMg==
Business:https://www.instagram.com/thecheffeature?igsh=MWY1bHM2cDAzeWozag==
Facebook:
Personal:https://www.facebook.com/ChefRKS
Business:https://www.facebook.com/ChefRoderickPete/ https://www.facebook.com/PiedmontGolfClub
Twitter: Personal:https://x.com/chefsweetpete?s=21
Business:https://x.com/cheffeature?s=21

Jarad Slipp
Instagram: Personal:https://www.instagram.com/jaradslipp?igsh=MWxhYXJ6M25tMG42Zg==
Business:https://www.instagram.com/thetremolobar?igsh=MWY4MjRzODY2YmxibA== https://www.instagram.com/kneadwine?igsh=OHRwYzR1NTg1aXJr

Adriana Lucca
Instagram:https://www.instagram.com/adriluli?igsh=YmN1dHFsY2s5NWs=
https://www.instagram.com/barrel_oak_winery?igsh=MWI1M2x4c3VvaGtvcg==Facebook:https://www.facebook.com/barreloakwinery
LinkedIn: https://www.linkedin.com/in/adriana-l-4395636a?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Website:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaqM1TnqzQBy7bJWfSEigfHPDIMKjgsIJZNuzdLKdj9cvYznrHttyAK3cI_aem_w2IvktFIw8N4-xiCfomfuQ

Quotes:

"Our tasting room is interactive. You can explore wines at your pace with cellar tours, meeting the winemaker, and guided tastings.." - Adrianna Luca

"To excel as a top chef and restaurant owner, it's not just about culinary skills. It requires social finesse, business acumen, wine knowledge, and managerial expertise." - Jarad Slipp

"I use my company to donate wine for events like Taste of Blue Ridge or to help clubs with budget constraints."- Chef Pete Smith

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Home - Branded Podcast Agency: Your Trusted Production House

Chapters
00:00 - Introduction
07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery
11:44 - From Passion for Grape Growing to Winemaking
21:53 - Establishing Vineyards and Transitioning for Arterra
29:50 - Exploring Diverse Regions for Agricultural Excellence
37:15 - Global Expansion of Wine Knowledge and Accessibility
39:57 - Wine Introduction Leading to Rosé Appreciation
45:01 - Soil Moisture's Impact on Grape Varieties
48:59 - Virginia Wine Country and its 300 Wineries
56:15 - Monitoring Grape Growth and Planning Vineyard Events
58:17 - Outro

View Details

Did you miss me — probably not because a new Industry Night shows up in your inbox every week. But your girl here has been in Chicago for a few days for the James Beard Awards. AND

OMG — so incredible. It’s hard to put into words how special it is to be out there with so many of the most important creatives who are changing the food space one bite at a time.

The media awards are always a cozy affair and powerful. I always walk in there and think I am so well read — and then I learn about all these essays, and stories and shows — there’s so much good content out there and at the media awards you get to hear from the people who are writing, filming or speaking those stories. I’m gonna tear up — but it is amazing.

Now If you’ve never been to the awards weekend there’s a break between Media and Chefs. So during the break the day is filled with meet & greets like the Nobu brunch, the fantastic AAPI panel discussion and a celebration of bees at the Violet hour.

At least that’s what I went to — there’s like 20 on record and probably another 20 off record events.

Then the awards.

So your girl here was hired once again by Hilton to emcee the red carpet. That means in hair and makeup at 11am, on the red carpet at 330 and at 331 the fire started — literally — for 2 and half solid hours I was chatting and cajoling and asking questions to Ruth Riechl!! Marcus Samuelson, Rick Bayless, Richard Blaze and so many of the nominees and all in 6 inch heels. It was a whirlwind! Literally my head was spinning. I then sat down with snacks in hand cause it’s a three hour show.

Did DC represent or what? Masako Morishita for Emerging Chef, Mike Rafidi for Outstanding Chef and not DC but definitely DC adjacent, Harley Peet won best mid-Atlantic chef for his Bas Rouge in Easton

Sidebar — if you follow me at @‌nyccinellis you can learn about all these spots —.

There’s a pretty spectacular reception after the awards and I think we shut it down.

Now don’t think I just did the Beards — three days of amazing walks through that gorgeous city - down the river, on the lake and through the neighborhoods. And the food scene is on fire - Rose Mary, the Croatian restaurant in Wicker Park - the pasta and morels oh and the the cheesy- bready burek! And Galit in Lincoln Park - Middle Eastern/Israeli. That wine list was so diverse and interesting and the somm took us on such a journey.
I didn’t do this on purpose but speaking of wine …. if you are watching this show on YouTube and you should and you should subscribe too!

You see that I am no longer at the Capital Jewish Museum, I am in Delaplane VA, in the Piedmont Region of Virginia. Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton.

I’m so grateful to the team here, especially Adriana Lucca, for agreeing to host the show here for the next four episodes!Wine in Virginia can be traced back to the first settlers, and even a few founding fathers — hello Thomas Jefferson — but it wasn’t until the late 1970s when the industry began to take root.Now for quite some time much of the wine world dismissed Virginia viticulture — but that has changed! The last 50 years has allowed for an explosion in both the quantity and quality of Virginia wine. What began as a scattered handful of wineries to over 300 wineries and counting, Virginia winemakers and wine lovers alike are reaping the fruits of that labor.So we are talking about VA Wine! The winemaker here at Barrel & Oak is Jeremy Ligon. He was on F&TB recently and when we talked about me doing Industry Night here at the property I was like let’s get a panel together of VA wine makers and talk about the trajectory of VA wine — to say that Jeremy understood the assignment is an understatement. Today I have-Jeremy Lignon Winemaker at Barrel & Oak Winery (and Brewery!)
-Jason Murray - Owner – Winemaker - Viticulturist at Arterra Wines
-Kerem Baki - Winegrower and Owner of Hillsborough Vineyards

Guests Social Media Links:

Jeremy Lignon:
Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3Jk
Facebook:https://www.facebook.com/barreloakwinery
Website:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAabY6yucrAJ7GLHtZP5BpQq-iFOLXYbU9ryO7hkPh8UTKNcJbKKJHRfa1J4_aem_ZmFrZWR1bW15MTZieXRlcw

Jason Murray:
Instagram:https://www.instagram.com/arterrawines_hawkmotharts?igsh=eGtwMzBwMDVrZ3I4
Facebook:https://www.facebook.com/arterrawines/photos
Website:https://www.arterrawines.com/?fbclid=PAZXh0bgNhZW0CMTEAAab-OvYcGFoX1sId35l_kX5Pb9oQEGzE_oIlseJQCiHd8CWwkF0GQDWM_Dw_aem_ZmFrZWR1bW15MTZieXRlcw
Twitter:https://x.com/arterra_wines?s=21

Karem Baki:
Instagram:https://www.instagram.com/hillsboroughwine?igsh=MTh3ajA1a3NrcHEycQ==
Website:https://www.hillsboroughwine.com/

Quotes:

"Engaging events at your venue attract the next generation, like Gen Zers curious about wine but finding it intimidating due to lack of understanding." - Kerem Baki

"Every year, the grape strives for balance and allure, even in the midst of a challenging climate." - Jason Murray

"This tough class sorts out those not committed for the long run, allowing dedicated individuals to persevere." - Jeremy Lignon

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/?hl=en

https://www.thelistareyouonit.com/

http://www.heartcastmedia.com/

Chapters
00:00 - Introduction
07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery
11:44 - From Passion for Grape Growing to Winemaking
21:53 - Establishing Vineyards and Transitioning for Arterra
22:56 - Achieving Grape-Terroir Harmony at Arterra
29:50 - Exploring Diverse Regions for Agricultural Excellence
37:15 - Global Expansion of Wine Knowledge and Accessibility
39:57 - Wine Introduction Leading to Rosé Appreciation
45:01 - Soil Moisture's Impact on Grape Varieties
48:59 - Virginia Wine Country and its 300 Wineries
56:15 - Monitoring Grape Growth and Planning Vineyard Events
01:03:33 - Outro

View Details

Welcome to another episode for Industry Night. Today is my last session at the Capital Jewish Museum and even though I am so so excited about my next residency at Barrel Oak Winery & Brewery in Delaplane, VA — and the guests that will be joining me like Jarad Slipp and a fabulous VA wine maker panel — The last month of shows at The Capital Jewish Museum have just been amazing. If you are just tuning in, the CJM celebrates DC’s Jewish heritage — it is full of incredible stories of Jewish people from all around the world who made their way to this city and were integral in laying the foundation for the vibrant community we live in today.

There is a fabulous new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli culture and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

The hospitality of the museum has not been taken for granted! Maura Scanlon, Malki Karkowski, Lisa Del Sesto and so many others here at the museum have provided me with a space to share stories and chat a little bit about what “the Deli” means to me. In fact last week there was an amazing evening event here at the museum where myself, Ted Merwyn, author of, “Pastrami on Rye” and Michale Weissman of the “Rye Bread Marriage” got to share our love and personal histories. Prescription Chicken was serving matzoh ball soup and Silver & Sons BBQ had pastrami. But the best part honestly? The Nostalgia. The conversations I had with all those people who joined the event. Whether the deli they went to with their Zayde when they were young or how the pastrami was sliced or is it called Russian Dressing — it is — or Thousand Island? Our histories, our lives are told through our food experiences. And I just love that I had an opportunity to do that here.

Now today’s show is going to be just as delish. A while back I met Kenyattah Robinson. He reached out to me after a RAMW event and I was like how. do. we. not. know. each. other?! He is President & CEO of the MVT CID aka The Mount Vernon Triangle Community Improvement District — which is Celebrating 20 YEARS. The Council made a proclamation and everything. Which we will get to in a minute. In getting to know Kenyattah I learned so much about what goes into running a CID - Community Improvement District. And it is a lot. What’s fascinating about the Mt Vernon District is it’s humble beginnings compared to where it is today! We will get into all of that.

But first. I am so excited to chat with

JONATHAN EDLEMAN, COLLECTIONS CURATOR &

SARAH A. LEAVITT, PH.D., CURATOR of the CAPITAL JEWISH MUSEUM .

I am so curious about what went into filling this museum with all the incredible history and artifacts. I’m sure everyone Jew in a 40 mile radius was knocking on your door with something from their bubbe that they thought was important to add.

And now on to Kenyattah. I remember when the City Vista building opened in the now Mt. Vernon Triangle neighborhood. At the time it was a lot of knocked down dilapidated row houses and open lots — 20 years later and WOW. It’s a thriving part of DC filled with gorgeous residences, restaurants, retail, hotels — Thriving.

Guests Social Media Links:

Kenyattah Robinson:
Instagram: https://www.instagram.com/kr_mvtcid/
Website:https://www.mountvernontriangle.org/
LinkedIn:https://www.linkedin.com/in/kenyattah?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Twitter: https://x.com/kr_mvtcid?s=21

Jonathan Edleman:
Instagram:https://www.instagram.com/jedelgram?igsh=YzJ2dnVodjNpY2R
Website: https://capitaljewishmuseum.org/
Twitter: https://x.com/mulizawithaseum?s=21
LinkedIn:https://www.linkedin.com/in/jonathan-edelman-809b7610b?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

Sarah A. Leavitt, PHD.
Instagram: https://www.instagram.com/capjewishmuseum?igsh=MWJjYm91MGhqcmdqaw==
LinkedIn:https://www.linkedin.com/in/sarah-leavitt-034a1892?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Facebook: https://www.facebook.com/sarah.a.leavitt
Website:https://capitaljewishmuseum.org/
Twitter: https://x.com/sarahaleavitt?s=21

Quotes

“In the realm of community upliftment, setbacks can reveal unexpected opportunities." - Kenyattah Robinson

“Ordinary objects hold extraordinary tales worth sharing that resonate within our community.” - Jonathan Edleman

“Every exhibit embodies a distinctive story, connecting past experiences with current inspirations.” - Sarah Leavitt, PHD

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/?hl=en

https://www.thelistareyouonit.com/

Home - Branded Podcast Agency: Your Trusted Production House

Chapters

00:00 - Intro
01:39 - Museum to Winery Residency Transition
06:02 - Curator Chronicles and Controversies
08:12 - Unveiling Curation Processes
11:58 - New York Exhibit Unveiling
18:25 - Transformation of Mount Vernon Triangle
24:32 - Migrant Zoning Challenges
26:08 - Hopper and Triangle Development
31:33 - Cinematic Heritage of African American Alley
39:58 - Revitalizing Public Spaces
42:47 - Legacy Shifts in Property Triangle4
9:22 - Outro

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Welcome back to another episode for Industry Night. If you are joining me on YouTube you can see I am still here at the Capital Jewish Museum. The Capital Jewish Museum celebrates DC’s Jewish heritage — it is full of incredible stories of Jewish people from all around the world who made their way to this city and were integral in laying the foundation for the vibrant community we live in today.

As you know, there is a new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

Last week Joan Nathan was here with her gorgeous Challah — not a deli creation but definitely a deli staple. Who doesn't go to their local deli on Friday to pick up a challah especially if they don’t have Joan Nathan bringing them one? Now, you may go to get your bagels & a schmear at the deli but I’m always getting a pastrami on Rye — am I right?

Who better to talk about Rye … Bread than with Michaele Weissman? Food writer; author; writing teacher and coach. Her first book, A History of Women in America, co-authored with her college bestie, has sold a quarter of a million copies and is still in print four decades after publication. And she was on this show probably five years ago talking her God in A Cup book - all about the multi waves of coffee and now she has written an homage to love, marriage and Latvian rye bread. It’s the Rye Bread Marriage and you’ll hear more about it in a bit.

I am here while the Deli exhibit is happening I thought I’d better bring in some guys with a Deli! Jason Berry of KNEAD Hospitality + Design (you know him from Succotash, Mi Vida, Mi Casa and so many other hot spots around DC) he just opened Beresovsky’s Deli here in DC

So let’s talk Deli and Rye …

Also … Two lines worth writing down found in Michaele’s book:

-How do the stories we live and the stories we inherit play out in our relationships?

-How do individuals learn to tolerate ethnic, religious & national differences?

Guests Social Media Links:

MICHAELE WEISSMAN:
Instagram: https://www.instagram.com
Facebook: https://www.facebook.com
Website:https://michaeleweissmanwrites.com/

JASON BERRY:
Instagram: https://www.instagram.com/jasonerikberry
Website:https://www.kneadhd.com/
LinkedIn:https://www.linkedin.com/in/jason-berry
Twitter:https://x.com/jasonerikberry?s=21

Quotes

"In the pursuit of a better life, education shines as a beacon of progress, a timeless, inspiring vision of advancement." - Michaele Weissman

“Realizing your spouse exists independently, not as a projection, sets the stage for a deep, meaningful bond.” - Michaele Weissman

"Hospitality isn't just a passion—it's not just a job but a testament to the cherished bonds and shared meals that unite us." - Jason Berry

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Chapters
00:00 - Intro
01:39 - Fabulous Deli Culture Celebration
03:58 - Culinary Lessons from a Tale of Food and Marriage
06:26 - Impact of Jewish Community Locally and Globally
11:26 - Nostalgia and Culture Revival in the City
15:20 - Unveiling "New Pop-up Deli and Breakfast at Mi Casa"
18:08 - Author Explores Relationships and Culinary Journeys
20:29 - Stories of Food, Marriage, and Refugee Experiences
23:20 - Uncovering Bread, Marriage, and Historical Tales
27:01 - Cultivating Land, Intellect, and Cultural Harmony
29:43 - Evolution of Latvian Traditions
34:20 - Landmarks of Latvian Culture
38:59 - Reflecting on Shared Experiences and Abundance
39:48 - Nostalgia, Evolution, and Shifting Perspectives
45:48 - Peace and Fulfillment in Writing
47:52 - Coffee, Work, Social Media, Safety
48:42 - Outro

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Welcome back to another episode for Industry Night. If you are joining me on YouTube you can see I am back at the Capital Jewish Museum and as I mentioned last week I am a little more than excited about being here. The Capital Jewish Museum celebrates DC’s Jewish heritage — it is full of incredible stories of Jewish people from all around the world who made their way to this city and were integral in laying the foundation for the vibrant community we live in today.

The new exhibit, “I’ll Have What She’s Having”: The Jewish Deli explores how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC, but all around the country. The Jewish deli forged an entirely new, American cuisine by combining Central and Eastern European dishes with ingredients abundantly available in the United States.

Bagels people?!

Where do you think Bagels come from — and my favorite Jewish dish that is also part of the general lexicon — Matzoh Ball Soup. I have a great story about my daughter-in-law who was born in Romania and grew up in Germany — Not Jewish, No Judgement — I was helping her and my son move into a new home and she had cases and cases of matzoh ball soup mix. I was like what’s the deal with the matzoh ball soup? Is my son always sick? And she said… And I do love this… Oh, these are a delicacy from my country. And I was like, yeah — you see that language there that’s Hebrew these are a delicacy of my people.

And speaking of matzoh ball soup, it is also one of Joan Nathan‘s favorite dishes. The minute she smells it, it brings her back to a specific place in time in her new fantastic memoir and cookbook My Life in Recipes: Food, Family, and Memories. Now I am bringing on this prolific writer, cookbook author and James Beard Award winner — oh and IACP award winner — I mean who better to talk about how our ancestors' trials and tribulations affect what winds up on our tables than Joan Nathan?

But first, Malki Karkowsky, Chief Advancement Officer here at the Museum. Malki is one of the reasons the Deli exhibit is here and has received so much support from the Deli community.

Okay! Let’s get on with the show:

JOAN NATHAN is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won both the James Beard Award and the IACP Award, and King Solomon’s Table, which won an IACP Award and a Gourmand World Cookbook Award. She is a frequent contributor to The New York Times and other publications. She lives in Washington, DC, but her heart belongs in Martha's Vineyard. And I am so thrilled to have her with me today to talk about EVERYTHING

Guests Social Media Links:

JOAN NATHAN
Instagram: https://www.instagram.com/joan_nathan/
Facebook: https://www.facebook.com/JewishCooking
Website: http://joannathan.com/
Twitter: https://x.com/joan_nathan?s=21

Quotes

"The deli experience defined my childhood, encapsulating cherished memories and flavors that shaped me." - Joan Nathan

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Chapters
00:00 - Intro
01:47 - Bagels, Matzo Balls, and Cross-Cultural Exchange
03:43 - Embracing Passion for Matzo Ball Soup
09:48 - New Memoir Cookbook Excitement
11:56 - Pre-Hitler Jewish Life in Small German Towns
13:32 - Family Roots and Generational Traditions
19:12 - Learning French in War-Torn Germany
20:35 - Peace Corps Inspiration for Israel Trip
24:13 - Writing on Boston's Ethnic Groups
30:26 - Celebrating Cultural Cuisines Publicly
33:53 - Misadventures in Cookbook Research
38:50 - Memories in Memoirs and Connections
39:34 - Chance Encounters with Notable Guests
46:39 - Outro

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Hello and welcome to another episode of Industry Night with me Nycci Nellis. So it’s taken me a few days to get back into the thick of things after my trip to Barcelona — I don’t usually suffer from jet lag. And my sleeping and exercising were on target but I have been loath to really go out and be about. BUT all of that is about to change cause we are rolling into May in DC and boy is there a lot to do, eat, play - so so much. And look where I am today. My current residency is with Peter Chang’s Restaurants. You know Peter Chang? Once coined the restless chef — because area foodies would follow him all around the region to get one of chef’s famous Sichuan dishes. We are back in Chang Chang today one of Chef’s most recent openings and the very first one in DC. Last week we talked with Lydia Chang about her family and their incredible story from leaving China, to working at the Chinese Embassy to staying here now having over 16 restaurants. I’m so grateful to Lydia for making this residency happen and in a bit I’ll be talking with Jen Lin-Liu event director at Chang Chang. There is a massive catering arm of the restaurant — they do family style dinners and wine events here. Jen is going to fill us in on all of that. And then later in the show I am so excited to talk with todays guest. I’ll be chatting with Jessica Powers — you know her as the style setting Publisher of DC Magazine. We are going to get into the story of how all those glossies came to DC and how DC Mag maintained its presence. I see food, fashion and party hopping chats in our future.

But first - Where have I been

-I’ve been cooking — family in town — Chicken Saltimbocca, Lemon dressed Char, Chicken Provencal, Flourless chocolate cake

-Ceibo — I popped into Ceibo, a spot that draws its inspiration from South America with a special focus on Uruguay. Brothers Manuel and Juan Oliveras have divvied up the duties with Manuel offering his incredible experience in wine and hospitality in the front of the house and in the back of the house, Chef Juan is serving his recently launched spring menu that features an incredible array of beautifully plated and tasty dishes

And Nobu — Yes that Nobu was in town. I was literally eating out of his hands

Not long after I launched TheListAreYouOnIt — the glossies came to town. DC Modern Luxury, DC Style, Capitol File … the city’s nightlife changes overnight with sexy parties and store openings. It was so much fun — now this is all pre insta — but as social media picked up so did the power of these publications. Now DC Style did not last long, and I’m not sure what went down with Cap File & DC — but I’ve got Jessica Powers Volz with me to today. And we are going to talk about all the glitz and glamour. How is it that a magazine creates experiences that happen off the page?

Guests Social Media Links:
Personal Instagram: https://www.instagram.com/jessalacart?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/dcmagazine?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Website: https://dc.capitolfile.com

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com

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Welcome back to another episode for Industry Night. If you are joining me on YouTube you can see I am in a new location this week. Taking a break from the Peter Chang Family Restaurants where I will be back next week in their brand new location Ni Hao. And have I mentioned yet that the month of May I’ll be recording at the Capital Jewish Museum? I am — they have a new exhibit on Deli Culture - I’ll have what she's having - and they are hosting Industry Night there for the month. AND THEN — I’ll be out at Barrel and Oak Winery in Delaplane for the month of June. I’m just a tad excited about all these amazing people and places who are hosting Industry Night including where I am now. So today we are at the Urban Grape in Shaw. The Urban Grape is one of the country’s most successful independently owned wine stores, recently opened in D.C and is America’s largest certified Black-owned beverage retailer, they thoughtfully curated wine, beer and spirits with an emphasis on representation for diverse makers, regions and varieties. I’ll be talking to old friend, Kat Dean AND THEN — I am so excited. Every year, for the last 5 years? I have had the pleasure of having the Napa Valley Vintners & Napa Valley Winemakers on my show. Such an amazing opportunity to talk to the makers, the farmers, the producers and get an insider look on the nature of the wine business, what is going into the bottle at this moment, what are the pressing issues that are affecting their businesses and what are they pouring into my glass right now?!

Michelle Novi
Counsel and Sr. Director of Industry Relations
Napa Valley Vintners

Kellie Duckhorn
General Manager
Baldacci Family Vineyards

Malek Amrani (Mal -ick)
Founder & Winemaker
The Vice Wines

Are all joining me … but first Where I’ve Been:
-WHCD Party at the National Women’s Museum - thanks to DC Magazine
-Casa Teresa
-Cranes x Crimson Lane Wines
-WineLair - new and improved
-Quick round trip to Philly to revisit Royal Izakaya

Okay into the show — let’s start with … of Urban Grape

Guests Social Media Links:

KELLIE DUCKHORN:
Instagram: https://www.instagram.com/baldacciwinery?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Facebook: https://www.facebook.com/baldacciwinery

MALEK AMRANI:
Personal Instagram: https://www.instagram.com/malekamrani?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/thevicewine?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Facebook: https://www.facebook.com/thevicenapa
Website: https://www.thevicewine.com/
Twitter: https://x.com/thevicewine

MICHELLE NOVI:
Business Instagram: https://www.instagram.com/napavintners?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Facebook: https://www.facebook.com/NapaVintners/
Twitter: https://x.com/NapaVintners

Quotes

"My goal is to not only make great Napa Valley wines accessible but also to reveal the diverse sub-regions and varieties that make Napa uniquely rich." - Malek Amrani

"Some grapes are affected by brief smoke exposure, others are not; we need to unravel this puzzle to understand the dynamics." - Michelle Novi

"The joy of being state-grown and sourcing our food from consistent vineyards is the pleasure of tasting across different vintages." - Kellie Duckhorn

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Home - Branded Podcast Agency: Your Trusted Production House

Chapters
00:00 - Intro
00:19 - Overview of 'Foodie and the Beast' Show Guests
04:00 - Exploring Stories of Farmers and Winemakers
07:02 - Wine Selections Organized by Region
11:31 - Profiles of Young Wines and an Evolving Wine Club
14:55 - Support Industries and Agriculture in Winemaking
17:44 - Key Messages for Consumer Education
21:18 - Journey from Jeep Drives to Wine Sales
23:36 - Wine Export to Shanghai and Marketing Insights
28:31 - Searching for Napa's High-Quality, Affordable Wines
30:52 - Napa Winemaker Manages 26 Vineyards, Discusses Wine Traits
33:06 - Virginia's Viognier Success and Other Grape Challenges
38:22 - Exploring Various Depictions of Rosie
42:42 - Vineyard Challenges and Available Certifications
43:40 - Business Priorities and Member Care with NBB
48:52 - Strategies for Brand and Wine Expansion
50:08 - Discussing Napa's Legacy and Future in Wine Diversity
55:23 - Napa Valley Wines: Distinctly Terroir-Driven
56:40 - Annual Collection Offers a Decade of Vintage Tastings
59:29 - Outro

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Hey All and thanks for joining me again on the latest Industry Night I’ve been traveling the last few weeks so I am excited to be back on air annnnd in my new residency. The next few weeks I’ll be hanging out in some of Peter Chang’s Restaurants. You know Peter Chang? Once coined the restless chef — because area foodies would follow him all around the region to get one of chef’s famous Sichuan dishes. This week I am starting off in Chang Chang one of Chef’s most recent openings and the very first one in DC. Peter Chang and his family have such an incredible story from leaving China, to working at the Chinese Embassy to staying here with his family and now having over 16 restaurants. I’m so grateful to chef’s daughter and business partner, Lydia Chang for inviting me into her fantastic restaurants to record the show and share her family’s journey. I will be talking to Lydia in just a sec and then later in the show I am so excited to talk with todays guest. I’ll be chatting with Kathy Jentz editor/publisher of Washington Gardener. I mean hello people it’s planting season! Who better to help our garden’s grow than Kathy?

But first .. where have I been traveling?
-Barcelona
-James Beard Finalists Announcements here in DC at the Waldorf
-Lunch at Bazaar
-Dinner at Cucina Morini
-Alfreda

Guests Social Media Links:

Instagram: https://www.instagram.com/wdcgardener?igsh=Zjl5MXU1ZGw3azZt

Business Facebook: https://www.facebook.com/WashingtonGardenerMagazine?wtsid=rdr_0UXbH5d6Wqf661xpv

Personal Facebook: https://www.facebook.com/washington.gardener/

Twitter: https://x.com/wdcgardener?s=21

Pinterest: https://pin.it/4N6htWMsG

Washington Gardener TikTok Account:
https://www.tiktok.com/@wdcgardener

Washington Gardener Youtube:
www.youtube.com/washingtongardenermagazine

Washington Gardener Store:
www.amazon.com/shop/wdcgardener

Washington Gardener Podcast: GardenDC
https://anchor.fm/gardendc/

Washington Gardener Blog:
www.washingtongardener.blogspot.com

Washington Gardener Archives:
http://issuu.com/washingtongardener

Washington Gardener Discussion Group:
https://groups.google.com/g/washingtongardener/

-To join, send an email to - washingtongardener+subscribe@googlegroups.com

Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Chapters
00:00 - Intro
00:35 - Gardening Tips and Personal Insights
04:21 - Celebrations and Dining Excellence in DC
09:24 - Dual Menu Options at the Restaurant
12:14 - COVID-19 and New Restaurant Space Opportunities
14:52 - Kathy Gents: Success in Editing and Writing
18:28 - Developing a Gardening Editorial Perspective
20:03 - Gardening Insights for the Mid Atlantic
22:59 - Evolution from Recipe Reluctance to Sharing
26:35 - Gardening News, Events, and YouTube Features
31:39 - Understanding Bee Populations and Pollination
32:25 - The Rise of Beekeeping and Its Impact on Native Species
36:55 - Traditional Potato Preservation Techniques
41:08 - Tips: Storing and Planting Potatoes
41:46 - Indoor Plant Care for Beginners
46:02 - Weekly Houseplant Care with Liquid Fertilizer4
9:14 - Outro

Produced by Heartcast Media http://www.heartcastmedia.com

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Hey all, and thanks for joining me again. Delighted to be here for my last in-person show at Tony & Joe's. I am so grateful to Greg Casten and his team here for supporting my work and hosting this show, which requires work. The team needs a space to set up, turn the music down, and allow for good light. I always need a massive amount of hot water and tea, and everyone here at Tony & Joe's is always so accommodating! Hospitality is alive and well at Tony & Joe's. As I have mentioned on every show here — once patio season starts — Tony & Joe's is one of the go-to patios in D.C. Get here early on a nice day if you want prime seating on the sparkling Potomac water, watching the boats go by. So special thanks, as always, to Greg Casten for being such a tremendous supporter of me, this show, and my work.

Later in the show, I'll be chatting with the mayor of nightlife — Salah Czapary. How does one become a Mayor of nightlife, and what is it that they do? Cause to this aging club girl, it sounds like a dream gig. But it can't all be house music and shots, right? I think Salah will burst my bubble and tell me there's none of that. Salah has a fascinating background; he is a D.C. native and the son of immigrants. He spent over a decade leading community outreach initiatives and engaging with the nightlife community — he is a former D.C. police officer, and he did run as a candidate for Ward 1's D.C. Council seat — but did not make it over the finish line. But all things happen for a reason, right?

But first a little on where I've been:
Brunch at Anju on Sunday. So I don't usually go to brunch because I'm out for so many lunches and dinners. Anju might change me. Black Garlic Caesar, the horseradish bloody mary, and my favorite dish that I am not going to try to pronounce, but let me explain it- chewy rice cakes like gnocchi, smothered in mozzarella with a hint of spicy tomato sauce — has my name all over it.

I joined Parisian journalist Marine Sanclemete at the top of the Pendry Hotel at The Wharf for beautiful views, snacks of sushi and chatted D.C. She is doing a 10page spread for Le Figaro Magazine. Her photographer, Eric took a bunch of photos, who knows! Maybe I'll be a hit in Paris?
Stopped by the Latvian Embassy - cause that's what you do when you live in D.C. — for Micaehle Weissman's book launch - The Rye Bread Marriage. A wonderful book about rye bread and marriage. Really.

Okay, enough about me. On October 18, 2018 Mayor Bowser signed the "Office and Commission of Nightlife Establishment Act of 2017," establishing the District's first Office of Nightlife and Culture. The role was previously held by good friend Shawn Townsend, now the head of RAMW and then Solana Vander Nat. Aside from taking care of our city nightlife - you should know that Salah is a graduate of the Metropolitan Police Academy; he completed a Fellowship in Innovative Policing at Georgetown Law Center, the Program for Excellence in Municipal Management through George Washington University. AND he is completing his Master's Degree in Homeland Security and National Defense at the Naval Postgraduate School in Monterey, California. so he is busy.

Quotes

"Transition to a comprehensive approach, moving us closer to our vision despite yearly reevaluation challenges." - Salah Czapary

"Adapting to the changing landscape ensures a more compassionate and effective approach." - Salah Czapary

Featured Guest

Salah Czapary
Personal Instagram: https://www.instagram.com/czapary/
Personal Twitter: https://twitter.com/czapary?s=21
Business Instagram:https://www.instagram.com/dcmonc/?igsh=eDN5cmdzaWJmZTJ2
Business Twitter: https://x.com/dcmonc?s=21

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Chapters
00:00 - Introduction
09:17 - Parental Expectations and Career Choices
11:52 - Community Engagement in Varied Locations
17:38 - Public Events with Light Regulation
25:34 - Creating Safe Spaces
29:59 - DC's Rich Educational and Career Prospects
34:33 - Vibrant City Life and Diverse Culture
36:29 - Collaborative Promotion of City Events
41:28 - Support for Mental Health and Homeless Communities
44:53 - Phased Minimum Wage Increase Strategy
47:21 - Service Complaints and Gratitude at Tony and Joe's
51:39 - Outro

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Hey All and thanks for joining me again. It was patio season and no … now it isn’t This is spring in DC. One day it’s sunny and 70 and one day it’s sunny and 30. ANYWAY. The ridiculous weather aside, it doesn’t take away my excitement from taping this month’s show at Tony & Joe’s. I am down on the sparkling Potomac water, watching the boats go by. This is a so if you know you know situation. Tony and Joe’s has one of the best patios in DC with views of the Kennedy Center. As I have said, once the weather hits an acceptable temperature, find me out on that patio with a tray of fresh shucked oysters and a glass of Rose. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show and the work that I do.Later in show, I’ll be chatting with The Mary Taylor. Mary Taylor of Mary Taylor wines. For the span of her professional life, she has been active in all aspects of the wine industry, whether selling high-end French and Italian wines at the Sotheby’s auction, opening a retail store in lower Manhattan, serving as the president of a Tri-state area wholesale company, or working as a portfolio manager for a major distributor covering the entire United States. Fast forward to now and Mary Taylor Wine is the largest self-funded female wine importer in the United States. If you don’t know Mary Taylor - you are about to …Highlites with time stamps:Guests Social Media Links:Instagram: https://www.instagram.com/marytaylorwine?igsh=NHZtenN4MGZvMWE4Facebook: https://www.facebook.com/marytaylorwineWebsite: https://mt.wine/?fbclid=PAAabbT-MG5NfoSANf2pq2lxe7a7DTY7ZMYYLGMBqCo4FFNzwiylUk79NapDc_aem_AbBRpJzaGn6dFgarEFlD_ecjGHjIwHZCK4yK-KViK5bj0RjPQTtpsxz8AOc4x_wlj8cFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hey All! Thanks for joining me again on Industry Night with me — Nycci Nellis. It is patio season in DC and I am so so excited because this month’s show is being tapped at Tony & Joe’s right down on the water in Georgetown. If you live in the DMV or have ever visited this city chances are you’ve been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center.Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten and his whole team for always being such a tremendous supporter of me, this show and the work that I do.Today, I’ll be chatting with you. Hugo Mogollon is the Executive Director of Fresh Farm Markets here in the DMV. Before launching The List in 2003 I was already a Fresh Farm supporter. I would schlep all five kids down to Dupont Circle on Sundays not long after that first market opened in 1997 and we would leave with bags and bags of vegetables, eggs and fruit. Once in the Industry, I became friendly with the FreshFarm founders Bernie Prince and Ann Yonkers. They were some of the first guests on Foodie And the Beast. Over the years FreshFarm Markets have expanded with more than 20 markets and have created incredible outreach programs that bring fresh food to so many people. AND, FreshFarm has launched many businesses in this area as well. Giving makers an opportunity to R&D, grow and create brick & mortars — Call Your Mother, Red Apron and Gordy’s Pickles comes to mind.But first a little on where I’ve been:-I Emceed the Embassy Chefs Challenge and it was amazing-I ate all the things at the Regarding Her Women’s History Month Dinner at Centrolina with Tiffany MacIssac, Amy Brandwein, Ellen Yin, Kimberly Prince and Rochelle Cooper-I also judged a pisco competition at Causa — cause that’s what I do-And, not food but a lil’ culture, took in the Star Power exhibit at the Portrait Gallery. I am a huge George Hurrell fan.As I mentioned, I am a FreshFarm fan and a shopper. In 2019 Hugo Mogollon joined FreshFarm as executive director. Fresfarm merged with Community Foodworks, which Hugo had led for five years, and now FreshFarm is the largest farmers market organization in the Mid-Atlantic. What Freshfarm can now offer as a regional food system is immense as is their reach and impact. I am ready to get all updated, aren’t you?Quotes"We help farmers unlock wholesaling potential by skipping minimum orders and pricing sheets, providing a learning opportunity before engaging with larger institutions."- Hugo Mogollon"You can have someone ensure they're not on the phone constantly, as face-to-face interaction holds significant value."- Hugo MogollonFeatured GuestHugo MogollonPersonal Instagram:Instagram (@hfmogollon)Facebook: FreshfarmWebsite:Twitter: FRESHFARM (@freshfarmdc) on XPersonal Twitter: Hugo Mogollon (@hugo_mogollon) on XFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Introduction05:08 - Cuban Showcase: Varied Guests, Enriching Encounters.10:27 - Unveiling Fresh Farm's Legacy and Market Dynamics.11:59 - Uncovering the Remarkable History of a Local Market.15:32 - Enhancing Fresh Produce Accessibility and Affordability.18:47 - Balancing SNAP Technology and Direct Farmer Sales.21:28 - Curating Diverse Offerings at the Farmer's Market and Streamlining Data.23:49 - Collaborative Leases and Market Support27:59 - Advancing Food Access for Farmers and Institutions.31:24 - National Growth of Farmers' Markets: A Boon for Businesses.33:46 - Advocating Sustainable Agriculture for a Robust Food Ecosystem.36:51 - Seasonal Fruits and Vegetable Subscriptions for Sustained Freshness.41:56 - Collaboration Program Empowers Common Grain Alliance Partnerships.45:35 - First Farm’s Distinct Focus on a Holistic Food Ecosystem.47:09 - Envisioning Innovative Strategies to Enhance Restaurant Food Access.48:15 - OutroPowered by Heartcastmedia

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Do you recognize where I am? I have to be honest, I cannot believe I am in the space that once housed Coco Sala. For those of you who remember, Coco Sala was love letter to chocolate in a variety of forms and this space was … chocolate-ly. But if you know who took over the space here in Penn Quarter, then you know I am in the greatly anticipated and just re-opened Moon Rabbit. Less than a year ago, we were all shocked when the original Moon Rabbit suddenly closed in the Wharf’s InterContinental Hotel. David and I, and our kids, the whole family loved the beautiful and delicious take on Vietnamese cuisine that Kevin Tien, Susan Bae and team were serving. We were heart broken and we were not alone.And here we are! And I am not alone — because I have the team with me now!Chef Kevin TienPastry Chef Susan BaeChef Judy BeltranoBar Director Thi NguyenAnd oh we are going to get into all the things But FirstSo you know, I have been out and about —-Beloved BBQ-Cut-Fairfax City Restaurant Week — I am your Restaurant Week Lady-Mama Changs & The Wine Hour-James Beard Long List aka Semi-Finalists alert!-Centrolina-Pastis - What is New in The Neighborhood-Duck & The PeachSo I first met four-time James Beard Foundation semifinalist, 2023 RAMW Chef of the Year, Food and Wine Best New Chef 2018 Chef Kevin Tien when he was in the kitchen at Hitmitsu. But it wasn’t until he started coming into in the Foodie And The Beast studio that I really got to know him, his heart and his passion better. Pastry Chef Susan Bae joined him a few times and now I totally have a girl crush on her. Chef Judy Beltrano & Speed Rack finalist Bar Director Thi Nguyen round out his team here and I am so excited for them and this beautiful space, for me — because the Moon Rabbit is back.Quotes"In restaurants, we go beyond transactions and meals. We warmly welcome you into our home, embracing the true essence of hospitality."- Kevin Tien"Through the fusion of our Southeast Asian roots, we craft a harmonious culinary experience that fulfills our creative vision."- Judy Beltrano"We deconstructed and injected them with our unique spirit, transforming them into bittersweet beverages that tantalize and awaken the palate."- Thi Nguyen"In pastry, balance is key. Adding a touch of saltiness is essential to create a well-rounded dessert." - Susan BaeChapters00:00 – Introduction00:40 - DC Media Personality and Host of a Food Show04:26 - Mama Chang's: A Must-Visit for Delicious Food07:09 - Speed Rack Finalist and Exciting New Flavors11:20 - Exploring the Evolution of Your Unique Cooking Journey13:56 - Overcoming Loss and Rediscovering Motivation18:49 - Crafting Complex and Layered Dishes, Similar to Art21:19 - Refreshing Skills After College and Achieving Success24:59 - From Passion for Cocktails to Pursuing Bartending27:54 - Transitioning from Marketing to Healthcare Career29:26 - Transforming Perceptions of Asian Food and Elevating Cuisine34:09 - Exploring Hot Pot, Fish Meatballs, Collard Greens, and Ice Cream35:43 - The Delightful Contrast of Flaky and Bouncy Textures41:24 - Anticipation for Instagram-Worthy Desserts and Cocktails44:23 - Fresh Herbs, Dipping Sauces, and Unique Drinks46:40 - The Significance of Personal Connection and Appreciation in Hospitality50:36 - OutroGuests Social Media Links:Instagram:Moon Rabbit: https://www.instagram.com/moonrabbitdc?igsh=MTJkbm83dHF2dzZmcQ==Kevin Tien: https://www.instagram.com/chefkevintien?igsh=ZmFmbm1mNmJ1MXo=Susan Bae: https://www.instagram.com/susanbae?igsh=dndvejFkbm1hOGZoJudy Beltrano:https://www.instagram.com/genuinely_me.judy?igsh=MXg1NnhpazVtaTAwNQ==Website: https://www.exploretock.com/moonrabbitbykevintien/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hey All and thanks for joining me again on this week’s Industry Night. So excited to spend this month at Tony & Joe’s down on the waterfront in Georgetown. If you live in the DMV or have ever visited this city chances are you’ve been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center. Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show and the work that I do. I’m going to chat with Greg in a minute about the history of Tony and Joes and Tony - Greg’s Uncle Tony - who was such a character and just recently passed away. Later in the show, I’ll be chatting with good friend and wine authority Winn Roberton. Winn runs the show at Michael Mina’s Bourbon steak and I love talking wine with him. And by the end of today’s show, you will too.But first — one of my favorite things to do is talk about where I am eating and I kid you not, I have been seriously out and about and eating all the good things — mostly!-I celebrated the Lunar New Year with Scott Drewno & Danny Lee at Chiko for their Lunar New Year Tea — They brought in Jill Nguyen of Capitol Jill Baking and Caroline Ta of Sweets by Caroline — ginger scones, dumplings, tea sandwiches and milk buns-Popped into Fiola for a glass of Mt Etna Bianco & airy gnocchi-Love a Rasika check in and on a Friday it is hopping-I’ve been to Moon Rabbit twice in the last two weeks — it is that good — you may have listened to my show with Kevin Tien & Susan Bae and team that I did there before they opened and everything that we talked about — their intention, commitment, passion — it all ends up on the plate. There’s also a really sunny vibe — they are all so happy to be there and be open and be serving delicious mod -Vietnamese. Do not miss the pate chaud or any of Susan’s desserts.-I stopped by Tail Up Goat. They are now doing a tasting menu only in the dining room so I just sat at the bar had a wonderful glass of La Croix Gratiot Les Zazous — a truly lovely white that Bill Jensen recommended. He also poured me a funky wine - Sipon from Slovenia — and of course he poured me a riesling because it makes him crazy that I don’t like it an I have to tell you — he didn’t even try. He poured me a riesling that had a sweet finish and I was like you gotta be kidding me. When I bring in Winn we are going to talk about Somms and their love of rieslingLast one — although I have so many more places that I have been — I went to Service Bar. Now if you know me you know I’m not really a cocktail drinker. But it had been a minute since I had been in and I was looking forward to catching up with Christine Kim. Again, the city was pretty lit up. U Street had bars filled and people waiting on lines to get in and other people pouring out of the bars. So fun. They play amazing music and if you are a cocktail drinker while the place looks like a hole in the wall — the cocktails are thoughtful, balanced and well madeOkay! On to today’s show!When you are at Bourbon Steak there is a very tall individual walking around busily taking care of all the patrons — you cannot miss Winn Roberton the head sommelier at Bourbon Steak. And there’s over 750 labels on that wine list!A local boy! Raised in Washington, DC, Winn's journey into the world of wine started as a server at Bourbon Steak in 2008.Quotes"Turning this complex into an island demanded unique efforts. Sometimes, reaching it required a boat, reflecting resilience and determination." - Winn Roberton"I love sparkling wine, especially champagne. It's versatile and food-friendly, my go-to choice both at home and when I'm out." - Winn RobertonChapters00:00 - Introduction03:50 - Rasika: A Culinary Delight with Vibrant Flavors06:42 - Service Bar: Crafted Cocktails and Inviting Ambiance16:06 - Embarking on a Journey through Hospitality and Wine20:43 - Decoding the Intricacies of Wine Flavors29:14 - Fostering Wine Conversations and Building Connections29:58 - Exploring and Navigating the Vast World of Wine35:14 - Unpacking the Nuances of Hospitality, Tea, and Wine Lists37:01 - Discovering the World of Unique Sparkling Wines39:28 - Revealing Champagne Secrets for Enthusiasts44:10 - Anticipating Future Changes in the Business Landscape49:53 - ConclusionGuests Social Media Links:Winn RobertonInstagram: https://www.instagram.com/bourbonsteakdc?igsh=enR3dGF0bmcyOGd6Facebook:https://www.facebook.com/bourbonsteakdcWebsite: https://www.fourseasons.com/washington/dining/restaurants/bourbon_steak/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast Mediahttp://www.heartcastmedia.com

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Over the years I have had the incredible pleasure of emceeing the Embassy Chef Challenge, and with that came the ability to chat with embassy chefs, ambassadors, their families, and attache’s. You may remember during the last round, I went to several of the embassies and cooked with their chefs. Oh my goodness it was so much fun, I learned so much, and it gave me the opportunity to share their histories, culture, and of course, cuisine! If you don’t know, Events DC’s Embassy Chef Challenge is a gathering of embassy chefs from around the world, showcasing the flavors of their home countries in this delicious culinary competition. And the chefs take it seriously! This experience is so DC … in fact DC is truly the only place in the country where an event like this can be executed with such dramatic flair! Mark your calendars for March 7th!Now… where am I? I’m in the Cuban Embassy. Isn’t that amazing? For so long this gorgeous building was not utilized or accessible because of the relations between our two countries. But in 2015 that all changed — I mean isn’t this what it is all about? Maintaining diplomatic relations with others? Now, I understand that there is a Hemingway bar in here — so you know we are going to get all into it. AND, I am so delighted to reestablish my relations with Jinhee Kim - Chief Creative Officer for Events DC - and create a new relationship with David Ramírez - Cultural Attache for the Embassy of Cuba.So, normally at this part of the show I take you on my culinary tour of where I have been eating this past week — and your girl has been out, so I’m not going to get all into it — because I have some very special guests sitting here with me — But just a quick list!-The New La Bonne Vache in Gtown — get on line!-The New Aventino in Bethesda — make your rez now-Cork celebrated their sweet 16-Gravitas & Kappo did a collab dinner-The Emperor’s birthday at the Japanese EmbassySee that fits — Tuesday I’m at the Japanese Embassy and today, I’m here at the Cuban Embassy.Quotes"Help amplify the message you all want to convey, utilizing shared experiences rather than transactions."- Jinhee Kim"Our primary objective is to focus on increased engagement and diplomatic ties through cultural connections and bridges."- David Ramírez"Culinary diplomacy is at the core of embassy practices, where food, art, and music act as universal languages."- Jinhee KimChapters00:00 - Introduction00:37 - Embassies Exhibit Culture and Cuisine in Washington, DC04:00 - Insights from Cuban Embassy's Cultural Attaché09:22 - Cultural Engagement's Role in Diplomatic Relations12:44 - Inquiry on Architectural Elegance Sparks Enthusiasm13:10 - Diplomatic Shifts: Repurposing of the Cuban Embassy Building15:21 - Former Apple Executive Leads DC's Event Scene18:20 - Embassy Chef Challenge: Uniting Food, Culture, and Pride21:13 - Bridging DC's International Community Beyond Language Barriers24:21 - Rome's Enduring Historical Connections with Cuba28:08 - Dynamic Embassy Events Fuel Engagement in DC30:36 - Exploring Cultural Heritage Across City Neighborhoods34:32 - ConclusionGuests Social Media Links:Jinhee Kim and David RamirezInstagram: https://www.instagram.com/embacubaus/Website: https://misiones.cubaminrex.cu/es/eeuu/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hello there. I can not believe we are wrapping up 2023 here on Industry Night. So for the whole month of December I have been taping this show at WREN in the Watermark Hotel. Last week we were up in one of the terrific suites and today we are here in the bar of the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak and you get where I am going. But I don’t need to tell you all about it! Chef is joining me today to fill you in and later in the show, I am very excited because two of the DC Area’s most trusted food journalists, Washingtonian’s Jessica Sidman and Anna Spiegel of Axios! We’re going to do a real year in review of the DC dining scene.Where have I been?! Where haven’t I?-The Grove - a Spanish fusion backed by Alexandria-based Common Plate Hospitality Group and helmed by Jose López-Picazo.Really delish dining in the burbs.Toasted Crystal BreadChicken ChilindronBasque Stye Cheesecake -There I’ve ordered for youVic Albisu has opened up another Taco Bamba this time in City Ridge — He is back in DC.and now let’s chat with Chef Yo and get the 411 on WREN!Now!2023 was a hell of a year for DC Dining. After two years of the pandemic the beginning of this year was feeling really bright. However, there was something simmering in the hospitality world — just under the service — and it was on both side! Diners and Industry professionals. An animosity was growing — a big divide. Remember March of 2020 when we all wanted to do whatever we would to support our restaurants and each other? Well, those days are O-VER.-Confusion over tipping-Random Surcharges-Crime-Rude Customers-Rude ServersLook, many new restaurants opened in 2023 and sadly so many closed. What is going on out there? Hopefully today can provide a little perspective — Jessica Sidman, Food Editor, Washingtonian magazine & Anna Spiegel Axios D.C. reporter and food writer -Where to Begin?Quotes"Stand up for fairness and justice. Advocate for your rights and report any wage discrepancies to the labor board. Create a more equitable society." - Anna Spiegs"Simple and straightforward communication inspires and comforts others. Lead by example, embracing simplicity in your messages.” - Jessica SidmanChapters00:00 - Introduction04:20 - Taco Bamba: A Fortunate Culinary Neighbor12:14 - The Complexity of Minimum Wage Increase13:20 - Unpacking Restaurant Tipping, Minimum Wage, and Instability16:44 - Pursuing Transparency: A Shared Goal for Restaurants and Diners20:49 - DC's Unique Challenge: Hospitality Staffing Shortage23:08 - The Pendulum Swing: Understanding the Current Dining Scene27:48 - Rethinking Tipping: Is a 20% Service Charge Sufficient29:44 - Addressing Crime: Impact on Restaurants and Neighborhoods33:37 - The Pandemic and Crime: A Complex Connection36:06 - Encouraging Security and Safety in Saint Martin40:53 - Responding to Social Media Criticism: Insights from Restaurants43:56 - Business Prospects and Influencing Factors: A Lively Conversation46:53 - Dawson's: A Local Replacement for Glen's Wear Market49:31 - Seeking Relief and Tangible Solutions: A Discussion51:26 - OutroGuests Social Media Links:Jessica SidmanTwitter:https://x.com/jsidman?s=20Instagram:https://www.instagram.com/jsidman?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA==Anna SpiegsInstagram:https://www.instagram.com/annaspiegs?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA==Facebook: https://www.facebook.com/anna.spiegel.37Twitter:https://twitter.com/AnnaSpiegsFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Welcome to another Industry Night. I've been taking it a little slow for the month of January. I wanted time for a little refresh. I have been so fortunate to be able to share such incredible stories from people who do the work on this show. It's really an honor. I am amazed and grateful, especially when I look over all the shows from the past year. If you listen to the show — you can also see what we are doing on YouTube — which makes it so much fun for me. Adding the YouTube component has been such a game-changer. You can see me at the WineLair, The Point, and The Watermark Hotel — these residencies have been so unique. AND so much to come in 2024. More and more and more in 2024. And that starts with my guest today. So you hear me talk about my other show - Foodie And The Beast — it's been on for 15 years — I know you know! But I've had mostly AMAZING shows in the 15 years of that show. Once in a while, a guest gets nervous or struggles. Still, it is usually all salvageable — well, a few months ago — Emma Jagoz, this incredible first-generation organic vegetable farmer who founded Moon Valley Farm, was on, and every other guest — EVERY other guest -- did not have it that day. Emma has such a terrific story, and it kind of got overshadowed by what wasn't happening in the studio. I was disappointed and honestly a bit angry. But we can talk about media training or being ready for an interview on another day. Actually, I think I am going to do a quick little video on that! Ok — and I was hoping Emma wouldn't hold it against me when I asked her to join me on this show. Moon Valley Farm is this year-round certified organic vegetable farm. It's an Online Farmers Market for home delivery; it has a 600+ member Community-Supported Agricultureprogram; it services many of the restaurants you eat in and school systems — I mean! Anyway — we will get into Emma and how she makes her garden grow in a just a second, first I'm going to tell you where I have been:So you know, I have been out and about —-Amparo Fondita - Fab Mexican cuisine by Chef Christian Irabien-RAMW Annual Holiday Party at the Park on 14th-Late Night Dining at Old Ebbitt-High Tea at the St. Regis-Immigrant Food Serves Up Lunch at Planet Word-Back at the Glorious Casa TeresaNow to Emma Jagoz of Mood Valley Farm. Emma grew Moon Valley from a one-woman show cultivating ¼ acre for 12 people to employing 20, cultivating 70 acres and feeding thousands.Let's get into it -- Emma!Quotes"Mindful selection of inputs has always been crucial in cultivating growth, whether it's in growing food or in personal development." — Emma Jagoz"By accepting this appointment, I have embraced the right path, creating a more effective pipeline for change to flow through." — Emma JagozChapters00:00 - Introduction05:47 - Indulging in Afternoon Tea at the Saint Regis08:59 - Homegrown Food Journey: From CSA to Farming12:55 - Planting for CSA: Providing a Mixed Variety15:57 - Prioritizing Safety and Health as a Parent and Farmer18:29 - Diverse Methods for Healthy, Pest-Resistant Crops22:21 - Protecting Swash Crop: Succession Planting for Beetle Control26:47 - Winter Crops and Techniques for Extended Greens29:20 - Strategic Investments: Ensuring Farm Security31:22 - Funding Farm Infrastructure: County NRCS and Marbidco36:09 - Agriculture's Impact on Chesapeake Bay Runoff40:51 - Rescuing and Distributing Excess Food: The Gleaning Project42:32 - Expanding the Gleaning Project: A Free Grocery Store46:07 - Selling Produce to Restaurants: A Viable Alternative49:42 - OutroGuests Social Media Links:Emma JagozPersonal Instagram: https://www.instagram.com/farmeremmajBusiness Instagram: https://www.instagram.com/moonvalleyfarmFacebook: https://www.facebook.com/moonvalleyfrederickFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hello again and welcome to another Industry Night. For the month of December I have had the pleasure of taping this show in WREN restaurant in the Watermark Hotel. This area is the new shiny & bright Capital One Center. An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Joining me today is Tara McNamara the Chief Experience Officer AND she was the first person I met here at the Watermark — a little over 2+ years ago when the property opened — and she can really talk about the hotel’s growth and all the amazing amenities! Later in the show, I am talking to Restaurateur, TV Host, Wine Trailblazer and now cookbook author — Rose Previte.Rose and I go way back. She reached out to me when she was launching her first restaurant, Compass Rose. She had a very clear vision of what she wanted and knowing that she was new to the restaurant game she smartly engaged with people in the industry to verify she was on the right path. And, needless to say she was. After opening Compass Rose to massive accolades the Michelin-starred Maydan followed as did Kirby Club and now the new Medina. In her spare time she hosted a TV show, has launched Go There Wines and now is behind the gorgeous Maydan cookbookLet’s get into itRose PreviteOwner, Compass Rose, Maydan, Kirby ClubCo-Founder, Go There WinesAuthor, Maydan, Recipes from Lebanon and BeyondQuotes"Go, feel, and experience the place beyond flavors and techniques. It's about entering homes, not just restaurants." -Rose Previte"Our grandparents' cooking and recipes represent our immigrant experience—love, connection, and tradition." -Rose PreviteChapters00:00 - Introduction07:03 - Rose Previte’s Vision for Compass Rose Restaurant10:24 - Cooking with Love: Family Histories and Culinary Passion14:09 - Transitioning with a New Business Partner at the Courthouse18:03 - Epic Journey across Russia: Remarkable Hospitality19:12 - Embracing Gathering, Hospitality, and the Joy of Learning23:48 - Infusing Travel Stories and Street Food into the Menu28:42 - Unique Taste Experiences Inspired by Family and Travels30:07 - Exploring Global Wine Regions for Expanded Knowledge33:39 - Inspiring Others to Travel and Embrace Global Exploration41:57 - Tunisian Cook: Sharing Recipes and Cultural Exchange45:17 - Reflections on Effort and Recognition in Society46:46 - Expanding Patio Seating: Creating More Space51:02 - Wines: Stories of People, History, and Culture52:31 - Promoting Diversity in Ownership: Expanded Access54:25 - OutroGuests Social Media Links:Rose PreviteOwner, Compass Rose, Maydan, Kirby ClubCo-Founder, Go There WinesAuthor, Maydan, Recipes from Lebanon and BeyondInstagram: https://www.instagram.com/roseprevite/?hl=enFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Hi there and welcome to another Industry Night. I have a new residency. For the month of December Industry Night is being hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. shucked oysters and expertly-cut sashimi and wagyu steak. Today I am sitting in one of the lovely suites!So how did this area just explode? Joining me today is Osman Cuadros, General Manager of The Watermark Hotel. And later in the show I’m really excited to chat with good friend Katherine Miller. She has a new book — At the Table - The Chefs Guide to Advocacy. Katherine shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Thanks to Katherine Chefs have learned advocacy! More on that when we talkWhere have I been?! Where haven’t I?OmeteoShawn Yancy Girls Night OutGrazie MilleDauphine’sOPWO - Party Host HelpersAnd hello to Osman Cuadros the General Manager at The Watermark HotelAND! Katherine Miller! When Jose Andres went to Puerto Rico after hurricane Maria he said — Who better to feed people, than those who can cook? Chefs! — Think about that. Who can look at what’s on hand and figure out how to best feed those who need to eat? Katherine Miller figured that out long before Jose. She has built a 20-year career working at the intersections of policy, politics, and social impact. She is behind efforts focused on global health, climate change, gender bias and violence, and food system reform.Kathrine was the founding Executive Director of the Chef Action Network and the VP of Impact at the James Beard Foundation.She brought Chefs to the table to learn how to advocate and be a part of positive change and now she is the author ofAt The Table: The Chef’s Guide to AdvocacyLet’s dig inQuotes"I really wanted to work in conditions that were more focused on, not just how we treat the problem, but how we actually solve the problem." - Katherine Miller"Advocacy is now embraced as an essential aspect of being a chef or running a restaurant." - Katherine MillerChapters00:00 - Introduction06:14 - Simplicity and Ease: How Party Host Helpers Made Events a Breeze08:25 - Thrilling Advancements at Capital One Hall13:01 - Advocacy in Action: Supporting Food Relief and Culinary Expertise15:25 - From Politics to Social Impact: Applying Campaign Experience for Change19:28 - Tackling Global Health Issues: The Drive to Find Solutions22:36 - Sustainable Seafood Focus: Insights from Barton Seaver24:46 - Engaging in Restaurant Matters: Urging for Informed Participation32:13 - Community Support and Advocacy: Gratitude and Honor35:57 - Bakers Against Racism: Raising Funds through Culinary Events36:36 - Unpacking the Impact of Culinary Programs40:11 - Empowered Chefs: Organizing after Intensive Training45:19 - Danny Myers: A Pioneer Ahead of His Time48:00 - Finding Common Ground for Success: Competing Business Owners Unite50:42 - Navigating Social Media Mindfully: Managing Stress and Impact53:50 - Effective Communication: Context and Audience Matter57:33 - OutroGuests Social Media Links:Instagram:https://www.instagram.com/table81/?utm_source=ig_web_button_share_sheet&igshid=OGQ5ZDc2ODk2ZA==Facebook: https://www.facebook.com/KatherineMillerDCTwitter/X: @‌table81Threads: @‌table81Linked In: Katherine MillerFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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New Residency at The WREN in the Watermark HotelHi there I have a new residency! For December, Industry Night is hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has built up on the other side of the highway from what you traditionally think of as Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak. There's also an incredible Omakase menu, and do not get me started on the cocktail program.And I don't have to because old friend Erik Bergman, Director of Restaurants & Bars is joining me later. Even later in the show, I'm excited to nerd out with two industry veterans, Des Reilly and Kris Carr, both co-founders of SRG Concepts. You may not know the SRG concept name, but you know Chicken and Whisky and Doi Moi!But first! Where have I been?! Where haven't I?Centrolina — Been a minute since I've caught up with Amy Brandwien at Centrolina and she is still hitting the ball over the fence. It was a Chefs For Equality celebratory luncheon since we raised a half a million!-Bombay Club — 35 years young! Congrats to Ashok Bajaj oh this incredible anniversary. This gorgeous reimagined space and anniversary menu features iconic classics like crab masala & spicy green chile chicken-Corso — It's a new restaurant from Jill Erber of Cheestique. Are you ready? Chef Cathal Armstrong is back in the kitchen spinning up pasta. Classic family Italian - rigatoni bolognese, porchetta, Italian wines - in Shirlington —so needed-STC — As You Like IT — A mash-up of the Bard and the Beatles equals a toe-tapping, sing a long experience. Who knew I'd be singing and swaying during a Shakespeare performance?!Oh Erik Berman, you are up!Erik Bergman Director of Restaurants & Bars at The Watermark HotelNow, I remember when the Chicken and Whisky concept opened on 14th Street. I loved that it was all business in the front and party in the back. I didn’t know who was behind the concept — a rarity, I know - but I liked it and thought this is an excellent addition to the 14th Street neighborhood. Fast forward several years, and I finally met Des Reilly. Des & his business partner, Kris Carr are co-founders of SRG Concepts. They both have deep roots in the industry and have their hands in several concepts, including the C&W expansion as well as taking over the beloved Doi Moi — formerly owned by Mark Kuller —Featured Guests:Des Reilly and Kris CarrHe/him/his + he/him/hisDes - Managing Principal, Co-Founder, SRG Concepts;Kris - Managing Principal, Co-Founder, SRG ConceptsHighlites with time stamps:Guests Social Media Links:Instagram: https://www.instagram.com/chickenandwhiskeyFacebook: https://www.facebook.com/chickenpluswhiskey https://www.facebook.com/TheWalrusNationalHarbor https://www.facebook.com/doimoidcTwitter: https://x.com/chicken_whiskey?s=20Quotes"Stay true to yourself, reject BS, and present a united front to earn your staff's support." - Des Reilly"Our goal: a neighborhood bar that surpasses expectations, ensuring exceptional experiences and a guarantee of fun." - Kris CarrChapters00:00 - Introduction04:02 - Promoting Human Rights Through Culinary Excellence09:43 - City Center Chronicles: Unveiling the New Development11:21 - A Decade of Deliciousness: Celebrating 10 Years in the Restaurant Industry16:19 - From Insight to Success: Jamie Mulholland's Impact18:04 - Navigating the Unknown: Embracing Fluid Situations21:21 - Bartenders to Masters: Rising Through Operations and Creativity24:48 - Vibrant City Vibes: Praising Diversity and Energy28:35 - The Fortunate Second: Aligning with Key Operators30:55 - Simplicity as the Backbone: Unveiling the Operational Approach34:24 - Dive Bar Dreams: Chris' Vision Takes Shape36:41 - Alma Cucina Latina: A Worthwhile Indulgence41:05 - Uniquely 14th Street: Irreplaceable Charm43:58 - Reflecting on 2023: A Year of Growth and Lessons47:48 - From Friend to Colleague: Meeting Jason Koehler and Joining the Team51:09 - Collaborative Success: Making Decisions and Pitching Together52:33 - Turning Negatives into Positives: Successful Adaptations57:19 - Stay True, Unite, and Persevere: The Recipe for Success59:00 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Look at where I am! I have had a new Residency for the month of November and today is the last day here at The Point — wah I know — it is so bright and so beautiful and the staff is so fantastic. BUT! While I am filming/recording Industry Night at a new location for the month of December (the WREN in the Capitol One Building in Tysons), I am back with Fish & Fire in 2024! So, here I am down at Buzzards Point in the new sparkling development wedged between the Wharf and Navy Yard. The good people of Fish & Fire Group aka Greg Casten have been hosting Industry Night in their pretty fabulous property. And I am grateful. So here is what I learned recording here The Point is perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But there is good work being done here! Which leads me to what we are talking about today. Last time I was in Greg & Dave Perra filled me in on the good works that the Anacostia Riverkeeper organization does like protecting and restoring the Anacostia River. They constantly strive to ensure a swimmable and fishable — yes!But what happened? What happened to our historic waterways? How did we get here and what is our future? In to educate & discuss is Quinn Molner, Director of Operations of and Anacostia Riverkeeper with his insight & involvement, Greg Casten.Quotes"Trash trap systems prevent waste in the main stem. Excitingly, we recently hosted SPLASH, the first swim event in the Anacostia in over 50 years, overcoming historic pollution."- Quinn Molner"Anything we can do to just let people know there's an effort to clean this up. Whatever it is, get off your butt and get involved and be involved." - Greg CastenFeatured in the EpisodeQuinn Molner & Greg CastenInstagram:https://www.instagram.com/anacostiariverkeeper/Facebook:https://www.facebook.com/AnacostiaRiverkeeperTwitter:Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comChapters00:00 - Intro05:11 - DC Sewage and River Contaminants: Recent Improvements08:03 - Plastics and Environmental Concerns: An Evolving Landscape12:28 - Collaborative Advocacy for Equitable River Access14:06 - Effective Communication Tactics: Politicians Engaging Local Communities16:31 - Nature's Impact on Health and Well-being: Promoting Respect20:38 - Costly Sediment Accumulation: Continuous River Maintenance22:37 - Improved Water Quality: Anticipating Swims in the River Tunnel26:50 - The Power of Cleanup: Transforming Consumption Mindsets30:54 - Successful Plastic Bag Fee: Exploring Aggressive Options34:00 - Promoting Environmental Awareness and Community Involvement37:07 - Outro

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Welcome to another episode of Industry Night! So if you pay attention to my insta feed you know I have been traveling for the past month. I have had the incredible good fortune to travel through different areas of Italy - a little bit of work and a little bit of play — back to Sardinia, first time traveling to Como and being in Milan during fashion week. It was all pretty fabulous.The sites, the sounds, the conversations, the wine and the food — so I’m gonna take you on a quick tour of Northern Sardinia:-But first can we talk about flying La Compagnie?!-Stayed at the fabulous Petra Segreta-The Town of San Pantaleo-Sardinian flatbread - Pane Caseau - My Kryptonite-JBeach-L’Assaggio — Mussels for days - and pasta-Surrau Vineyard — Vermentino & Cannanau-Alghero — the Cliffs!Dinner at the Marina at Porto Rotondo — more pasta & lobster -Favorite beach — Cala Granu — more pasta, Sardinian clams and lobster-Last night at Il Fuoco Sacro - Michelin Starred Executive Chef Luigi Bergeretto and the famed Enrico Bartolini,We met so many incredible people and explored even more this year. It is our happy place. Next I’m gonna take you to Como — wait until next week — cause as much as I would love to sit here and talk about Italy um do you see me sitting in a new setting?!I am at the beautiful Capital Jewish Museum in downtown DC. Now some of you who have been watching/listening to me for a long time may remember that I had the team from the Museum last year — the museum was not opened yet but as a way to get people excited about the opening they threw this pretty fabulous festival last October. I was there, I interviewed Michael Twitty (IYKYK), the sun was shining, the food was delicious and all the people were there. BUT the museum was not open.So, guess what? It is now open. The Museum opened its doors in the spring of 2023. And it is glorious. Now, last year I heard from some people — another Jewish museum?! — so let me get this out of the way now: The Holocaust museum is not a museum celebrating the life and times of Jewish people. It bears witness to the tragedy of the Holocaust. The Capital Jewish Museum explores the Jewish experience in the national capital and inspires visitors to connect, and reflect thanks to a beautifully laid out and thoughtfully curated museum. So excited to talk with some of the people who made this all happen today:-Malki Karkowsky, Chief Advancement Office-Bettina Neudert-Brown, Principal, Lead Designer for Capital Jewish Museum | SmithGroupSarah Leavitt, CuratorLet’s get into it …TakeawaysInformation and Technology in HealthcareRevolutionizing Competency Validation in EducationAI in Healthcare: Teaching, Learning, and DevelopmentEnhancing Healthcare Education with AIInnovations in Preceptorship and ResidencyMoving Beyond Skills Lists: Competency-Based EducationEmerging Trends: Healthcare and AI's FutureQuotes"Engaging in conflict and conversation is essential for our community. Prioritizing our role as a center for these discussions is crucial."– Malki Karkowsky"We work closely with the museum to provide the ideal space for exhibits and support areas. Our collaborative effort, alongside exhibit designers, ensures a successful outcome."–Bettina Neudert Brown“It's an incredible opportunity to promote understanding and emphasize why history matters.”–Sarah LeavittFeatured in this EpisodeBettina Neudert-BrownInstagram:https://www.instagram.com/smithgroup/Facebook: https://www.facebook.com/SmithGroupCoLinkedIn: https://www.linkedin.com/company/smithgroup/Sarah LeavittPersonal Facebook: https://www.facebook.com/sarah.a.leavittMalki KarkowskyInstagram:https://www.instagram.com/mkarkowsky/Facebook:https://www.facebook.com/mkarkowskyCapital Jewish MuseumInstagram:https://www.instagram.com/capjewishmuseum/Business Facebook:https://www.facebook.com/CapJewishMuseumTwitter: @‌capjewishmuseumFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 - Introduction07:46 - Insights from Chief Curator at Capitol Jewish Museum.16:33 - Enhancing Community with Thoughtful Design.20:07 - Celebrating Jewish History with the Curator.22:49 - Exploring Historic Synagogue and City's History.24:04 - Jewish Community History and Pandemic Exhibit.29:18 - Modern Building Design Reinterprets Tradition.32:07 - Collaboration with Ocean from Brooklyn.36:03 - Discussions on Feminism and Museum Perspectives.39:13 - Exploring New Perspectives on Museum Issues.40:04 - Museum Embracing Diversity in Judaism Engagement.45:59 - Children's Museum Engagement Experiences.48:00 - Curator's Historical Item Collection Efforts.51:12 - Pride in Home and Jewish Heritage.53:14 - Promoting Social Justice through Museums.54:58 - OutroProduced by:http://www.heartcastmedia.com

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Welcome to another Industry Night here at The Point in DC. Yes, I have been out and about last week — did you see me? Actually, you did not see me because I have been sunning my tush in lovely St. Martin. Once again, I ate through the delicious town of Grand Case, nestled on the French Side of Saint Martin. And yes, Caribbean spiny lobster was consumed daily, but you know I have a voracious appetite:-First Night lobster and ribs at the lolos aka the shacks. Our favorite, Cynthia's Talk of the Town-Picked up warm croissants, savory & sweet, every morning from Maison Chocolat (pro-tip: the iced cappuccino)-Tuna and other incredible raw fish prepared all the ways at Rainbow Cafe-Gold-flecked caviar topped beef tartare at Le Pressoir-Strands of pasta topped with silky burrata at Spiga-Carpaccio of tuna & wahoo fish at Le BistonomeTalk about if you know you know!Okay, on to today's show. BBQ! What do you consider BBQ to be? An outdoor meal? Proteins roasted over a wood or charcoal fire? High heat? Low heat? And what about all the styles?! Texas, Carolina, Memphis? AND that's just in the US. We know a whole world cooks in this style as well. How does Grilling differ from BBQ, I mean, seriously?! So, over the summer, I had the chance to sit with Debby Portillo Gonzalez on F&TB. She was nominated for a RAMMY award. And while I was already a fan of her & her husband's Fernando Gonzalez 2fifty Texas BBQ. Their story is fascinating. They met when they were young — teenagers — and they took a long road from El Salvador to open up 2fifty Texas BBQ during the shutdown of 2020.I am so excited to talk with Debby & Fernando today, talk their Salvadoran heritage, their food, and all the things.Guests Social Media Links:Debby & Fernando GonzalezInstagram:Fernando:https://www.instagram.com/fher_gope/Debby:https://www.instagram.com/debbyportillo/Business:https://www.instagram.com/2fiftytexasbbq/Facebook: facebook.com/2fiftybbqQuotes"We had to prove to the government, to this administration, that our plan would work fast because time was limited." - Debby Gonzalez"Be creative in the kitchen, experimenting and trying new things. Like a skilled cook, make a plate out of whatever you have. Yes, you can!" - Fernando GonzalezChapters00:00 - Introduction05:28 - A Growing Barbecue Scene: Couples Open a New Restaurant07:46 - Close-Knit Family and Restaurant Roots: The VIP Table Experience11:38 - Life Amidst Civil War: David's Upbringing and Perspective15:11 - Salvadorians Making a Mark: Creating and Importing Goods to the US18:12 - Engineering and Transformation: A Fascinating Journey of Change20:04 - From Tasting to Learning: The Amazing Brisket and Smoking Process25:21 - Texas-Style Barbecue: The Utilization of Highly Seasoned Woods26:12 - Catering Service: Weekends Filled with Delicious Orders30:22 - Immigration Fast Track: Advice from an Attorney for Government Approval33:45 - Unexpectedly Perfect: The Landlord's Suggestion for Restaurant Space35:48 - Expanding the Menu: Curiosity Drives the Creation Process41:01 - Personal Stories and Consumer Connection: Enhancing Understanding42:57 - Opportunities in the Restaurant Industry46:41 - Promotions and Growth: Fostering a Family-Like Atmosphere49:55 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Look where I am! I'm down at Buzzards Point the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the month of November the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views.Yes, I have been out and about the last week — did you see me?Little Black Bird - Chef Ryan Moore's and restaurateur Ashok Bajaj's darling wine bar in TenleyCasa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa TeresaIt was a celebration of 1000 Hilton Garden Inns at the Hilton Garden Inn in Haymarket, Virginia - do not judge - Chef Joel Valente wowed us at his Red House TavernOn to today's show. So, I met today's guest omg like a really long time ago. Way back in the day, Victor Albisu was the chef at BLT Steak here in DC. This was 18 years ago? DC was in the process of getting it's mojo, and Victor here was at the beginning of that wild wave. Throughout the years, Victor has been behind amazing concepts - Del Campo, Poca Madre and the fast-growing Taco Bamba. It's hard to believe that Taco Bamba started with a taqueria shop out in Falls Church in 2013, and now ten years later, Victor has eleven locations across Northern Virginia, Maryland, and Raleigh, NC, with more coming! We get into all the details ...Plus, stay tuned at the end of the show for the bonus content featuring Victor's run-in with ZZ Top.Guests Social Media Links:Victor AlbisuInstagram: https://www.instagram.com/tacobamba/Personal Instagram:https://www.instagram.com/chefvictoralbisu/Facebook:https://www.facebook.com/tacobambalandmarkQuotes"Maintaining balance is essential, as both negative and excessive positive emotions can equally impact our well-being." - Victor Albisu"Balance is the foundation for both our desire for growth and our commitment to creativity and service. It is the key to our success." - Victor AlbisuChapters00:00 - Introduction05:24 – Chef Victor Albisu: Pioneering DC's Vibrant Food Scene08:42 - From Talented Chefs to Growing Businesses: The Art of Brand Creation10:19 - Battling with Purpose and Mental Health: Overcoming Struggles in the Industry15:03 - Jen and Tom: The Supportive Forces Behind Brand Growth16:16 - Nurturing Success: The Importance of Food Reviews and Industry Support20:21 - Plaza Latina: A Game-Changing Competition and Negotiation24:01 - Innovating Tacos: Exploring Authentic and Diverse Flavors26:54 - Hesitation and The Next Step: Meeting Industry Demands33:46 - A Perfect Fit: Fast Casual Dining in a Diverse Area35:20 - Lessons from Taco Bamba: Simplicity, Challenge, and Growth39:18 - Double Delight: The Gigantic Egg Roll with Leftovers44:22 - Evolving Palates: Appreciating Sophistication in Dining Preferences44:57 - Striving for Excellence: Continuous Improvement and Rising Tides51:01 - Balancing Growth and Service: Essential Elements of Success52:43 - Gratitude and Paying It Forward: Passing Along the Support58:23 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Look where I am! I have a new Residency! I’m down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don’t know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right? The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order.And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing.AND! Yes, I have been out and about the last week — did you see me?Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue.How come I am going to all these events and you are not? Go to TheListAreYouOnIt.comAbout 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c’mon let’s go do this in DC - what the what? and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons. And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the hospitality world — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic.Guests Social Media Links:Chef Pepe Moncayo and Aishah MoncayoPersonal Facebook:https://www.facebook.com/pepe.moncayo.1048Business Facebook:https://www.facebook.com/profile.php?id=100078187793510Personal Instagram:https://www.instagram.com/chefpepemoncayo/Business Instagram:https://www.instagram.com/jiwasingapura/Quotes"Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo"Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe MoncayoChapters00:00 - Introduction05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner10:38 - Journey from Singapore to DC: Opening a Restaurant with Family14:10 - Culinary School Experience: Expensive Tuition and Boredom20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival49:58 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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So I literally just got back from a few days in NYC. IF you follow me on insta I know you know but I am totally going to share this here. I was so excited to be invited up for the big Michelin Party. So here is the skinny. Most years each city has it’s own party to celebrate the announcement of who kept their stars and who is added. In DC it has been at the French Ambassadors residence every year since DC got their stars. And I gotta say I loved that party - But this year they combined DC, Chicago and NYC. Totally different and incredibly cool. But before the big party — girl had to eat oh and walk — you know I got my 20k steps in every day.Back to Fenchette for a long lovely lunch of oysters with sausages, runny eggs and mortadella, steak tartare and the crispy hot and oh so good frites and of course I had the Paris Brest stuffed with pistachio creme for dessertGalerie at the Smyth Hotel for cocktailsThe big party at the Spring Studios in Tribeca — Daniel Boulud, Patrick O’Connell, Eric Ripert, Thomas Keller — all the names you know and maybe a few that you don’t were there toasting each other and getting their stars. Too many chefs to list here — but got the TheListAreYouOnIt.com for an update on who has been added and who maintained their status.Late night eats at Odeon — let’s just say it was a french brasserie meal kind of dayBefore leaving to get back to DC I did pop by Danny Myers new Italian spot Ci Siamo in the very sexy Manhattan West development — next to the new Pendry and across from the Hudson Yards development — also incredibly close to Moynihan! Live-fire cooking, house-made pasta, and a robust Italian wine list — not everything was a hit but the place was BIZZY AND BUZZY — anything coming out of the fire was litOkay now on to today’s show. Now some of you know that I aside from my media arm of the list I also have a consulting arm. It is probably one of the most rewarding parts of my business. Working with companies like Hilton, Aramark, among many others I have the ability to put business opportunities in front of independent restaurant owners. I love that. Last year I was working on a project in Palm Springs and came across the incredible Tara Lazar. She is a restaurateur - in the truist sense — she cooks, does all the menu development, the look -feel-and-vibes are all her. She has nine restaurants and NO INVESTORS. She is a mom of two, a wife and in her spare time she is opening up two more properties AND oh I forgot she also opened up a hotel.I was out in Palm Springs in March for a bit of biz and a bit of play and the highlight was hanging out with Tara! I also ate at almost all of her restaurants! In fact Cheeky’s was across the street from where I was staying and every morning there was a line to get in — every morning! So let’s talk industry biz with Tara Lazar of F10 Creative ~Quotes"Creating a memorable dining experience is about more than just delicious food. It's about crafting a welcoming atmosphere that makes guests feel part of our community." - Tara Lazar"I believe in taking risks and being willing to close down a venture if it's not working out. It's about learning and evolving in this industry." - Tara LazarGuest Social Media LinksTara Lazarhttps://www.instagram.com/taralazarf10/https://www.instagram.com/f10creative/https://www.linkedin.com/in/tara-lazar-20045219b/Chapters00:00 - Introduction05:07 - From TV Host to Consultant: Embracing a Multifaceted Role12:10 - Navigating a Restaurant Mishap15:00 - Frequently Changing Menus for Locals19:32 - Resourcefulness in Small Spaces24:04 - A Vegetarian Restaurant's Unique Twist28:34 - A Palm Springs Catering Companies Specialties31:33 - From Cheeky Parties to Diverse Cuisines35:33 - Kitchen Dedication: Front of House vs. Behind the Scenes39:20 - Navigating Service Charges and Ethos40:49 - Shifting Ethos: Progress Hindered by the Pandemic44:16 - Trust and Delivery Challenges: Fostering a Kids' Food Program49:21 - When Crazy Panic Sparks Nutrient-Packed Creations53:17 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the next month, the good people of Fish & Fire Group, aka Greg Casten, are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So, if you don't know, the Point is the Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right? The Point features a 12-foot wood-infused grill and a dedicated raw bar/sushi bar, so yes, locally sourced oysters are shucked to order.The man, the myth, the legend — Greg Casten — the owner of the Point pops in for a little how do you do.You pay attention to my insta feed, you know I have been out and about:-Caruso's at Pike & Rose - Matt Adler does it again-Dear Sushi in the Love Makoto - Oh Ma Kase-Chefs For Equlaity - Another blowout event-Daru-MakettoAs a regular listener of this show, you know I love to travel. Love it. But making all the decisions is a little overwhelming! When I was a less seasoned traveler, I had done all this research and made all these reservations — it was so stressful — and when I arrived at our hotel, the concierge, Franco, greeted us, sat us down, and asked what our plans were. I took out my book, and he looked at me and said — may I help you here? I was like, PLEASE. He tore through our itinerary, took places out, added places in, and streamlined our trip. It was fantastic! He then let us in on a little secret: whenever you travel and wherever you travel, stay at a hotel that values the concierge's expertise. And since that moment, when selecting a hotel to stay in, I do just that, which got me thinking. I've been in the hospitality business for over 30 years, and I have worked with some of the best in our region. The concierge can really provide you with a stellar trip if you know how to WORK with them wisely. So today's class is a concierge 101In with me today are two very visible concierges in the DC Area: Leslie Valtin, Lead Concierge from the St. Regis & Jeffrey Morgan, Chef Concierge Conrad — we all go way back. Both Jeff and Leslie took different paths to become the experts that they are today, but here is what they both have in common — They are generous souls, thoughtful problem solvers, and convey hospitality in all that they do. They are both past presidents of the WACA and members of Les Clefs d'Or — let's get an education.Quotes"We crafted this restaurant with a powerful message in mind: strength. Despite its previous emptiness, it now stands as a symbol of our unwavering determination and unwavering resilience.”- Greg Casten"Javier believed in my potential, seeing my means, personality, and chef industry connections. Transitioning from F and B to concierge was a natural and exciting leap for me." - Jeffrey MorganWe work closely with hospitality high schools in DC, providing placement and education opportunities to help these young individuals thrive in the world of hospitality." - Leslie ValtinGuest Social Media LinksGreg CastenInstagram: https://www.instagram.com/castengregory/Leslie Valtin:Instagram:https://www.instagram.com/leslval/Jeff Morgan:Instagram:https://www.instagram.com/jeffrey.r.morgan/Chapters00:00 - Introduction05:43 - Tony, Joe's, and Herb Miller: Unveiling a Visionary Connection09:03 - Insights from a Conversation with Greg12:21 - From Overseas Trip Stress to Concierge Savior13:17 - Misunderstood Expertise: The Generosity of Two Professional Concierges18:13 - Javier's Offer: The Path to Becoming a Concierge20:16 - Job Fair Success: Navigating the Journey to a Concierge Position23:34 - Letters Before Arrival: The Personal Touch of Luxury Hotels25:47 - Chefs' Joining Forces: The Truth Behind Misinformation and Recommendations31:21 - Promoting DC: Ambassadors Showcasing the City's Offerings34:42 - Breaking Barriers: Reaching Young People in the Hospitality Industry36:42 - A Generous Couple's In-Depth Discussion about DC's Nitty-Gritty Details40:36 - City Spending and Must-See Recommendations44:23 - Assistance at Your Fingertips: Contact the Concierge for Help46:31 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Many Italians and Italophiles kind of disregard Milan. Because unlike Florence, Rome, Venice, Assissi, etc, it's a newer city. The city is not filled with architectural and artistic artifacts. The city is modern. And I am here to tell you that it is just fabulous.We happened to be there a little less than a week before Milan fashion week so the city was just buzzy with tall, leggy creatures running all over the city to casting calls.Gucci took over the city — especially the Brera District — more about that in a minute.We stayed at the Chateau Monfort (another Relais Chateau property) ideally situated in the Monfort neighborhood (close to the Duomo), which we got a private tour of along with the incredible opera house, La Scala. And we were close to 2 - not one but 2 - Peck's — the food emporiums.Pizza at Giolina — maybe one of the best pizzas I have ever had. Knife & fork Ready.Langosteria — Off the beaten path in the Navigli" nightlife district, this packed restaurant filled with tiny rooms and tons of people serves up seafood obviously — and deliciouslyI went to Starbucks Milan, so you do not have to. Willy Wonka in real life. Amazing food offerings.Walked the Brera district.. Similar to the Village in NYC. Little streets filled with shops, restaurants, and people .. so alive and fabulous.The modern architecture of the city is just amazingOur last dinner was at the Michelin-starred L'alchimia - an incredible tasting menu, a ridiculous wine cellar, and a 36-yolk pasta topped with freshly shaved truffles. My throat is still closing up. So rich!So that was Milan and the end of my trip …. but you know what you do when you return from a fantastic trip?! You get covid — I mean, we did get Covid! No - you plan your next trip. Details on that travel are coming soon.Okay, I will not tell you where I am going locally today - I will save that for the next show, but I did wind up -pure serendipity- at one of today's guest's restaurants last night!I was at the so so good Japanese restaurant of Michael Schlow Nama Ko, which is just one of his nine concepts across DC & New England. Like all good restaurateurs, Michael began his career in the culinary industry as a dishwasher at age 14 and held every position in the restaurant before eventually attending culinary school. I have had this James Beard Award-winning chef and author on this show and Foodie And The Beast many times. And there's a reason — he has an incredible insight into the state of the restaurant industry. And I love going down a rabbit hole with Michael, and we will do that today. But we are not doing it alone. In 2017, pastry chef extraordinaire Aex Levin joined the Michael Schlow Group and took over the fantastic pastry program AND is also the director of strategic business initiatives. Okay, let's start digging in:Quotes"We have to provide a learning environment in our restaurants. Whether you're the chef, the GM, or a busboy, if you are in a learning environment, you're more apt to stay if you feel like you're getting something beyond tips or a wage." - Michael Schlow"Diverse communities in real estate, balancing large chains and local businesses, are vital for vibrant neighborhoods and minimizing vacancies." - Alex LevinFeatured in the episodeNycci NellisLinkedln: https://www.linkedin.com/in/nycci-safier-nellis-2703b45/Michael SchlowLinkedln: https://www.linkedin.com/in/michael-schlow-7238aa12/Alex LevinLinkedIn: https://www.linkedin.com/in/alex-levin-5a32608/Chapters00:00 - Introduction00:49 - Exciting Updates: Restaurant Launches, Promotions, Radio Show & New Residency03:22 - Travel Highlight: Stay at Perfectly Located Chateau Montfort06:47 - Spotlight: Chef Plough Namako & his Restaurant Empire10:57 - Diverse Roles: From Waiting Tables to Managing Kitchens12:46 - Cooking Passion: Healthy Habits & Diverse Tastes16:34 - Calamari Confusion: Exploring Dialect Differences19:06 - Menu Mastery: Embracing Ingredient and Flavor Diversity24:02 - Building Connections: The Unbreakable Bond with Michael White27:07 - Chef Profile: Alex's Talent, Humility and Innovation28:33 - Success Story: Alex's Pop-Up Stardom and Collaborative Spirit34:04 - The Secret Sauce: Importance of Employee Retention35:38 - The Pay-Off: Earnings in Serving Beyond Minimum Wage38:08 - Goals Unpacked: Creating Communities, Balancing Businesses, and Navigating High Occupancy Costs43:04 - Business Blues: Closures, Maintenance Issues, and Disappointment46:10 - Culinary Triumph: From Career Change to Success and Growth49:26 - Continuous Learning: Evolving for Better Customer Experience and Culture51:23 - Divergent Journeys: Shared Experiences, Different Outcomes53:52 - OutroFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Welcome back to another Industry Night with Nycci Nellis. Still taking you on my travels through Italy! The sites, the sounds, the conversations, the wine and the food — so I’m gonna take you on a quick tour of Como:-Stayed just outside Bellagio in the town of Lezzeno in the new hotel, Filario-Spent the morning walking the streets of Cernobbio, shmying around the gorgeous grounds of The Villa D’Esta. Followed by a 3 hour lunch on the terrace restaurant. It was like being in a movie!-Gluttons that we are we went to the Michelin-starred Mistral that evening in the Grand Villa Serbelloni — so many table side preps, including a house made ice cream. The staff was so lovely and had such a generous spirit. We just had a wonderful time-A Private boat trip through the lake to get a lakeside view of all the beautiful Villas-Loved walking around Tremezzo and another lakeside lunch this time at The Grande-Walking around Bellagio AND another delish dinner at Forma & GustoSo here’s the thing about Como — it is gorgeous and the views are unlike anything we have ever seen. David and I both agree that we ate well — though you are not going to Como for the food and again, the sites were stunning. But we are definitely ocean people and not Lake people. Sardinia is more our speedNow that is the past — let’s talk the now. I have been out and about as much as I can and I did check out the new menu at Chang Chang — amazing ah-mazing offerings. Peter Chang and his team are turning out some of the best Sichuan in town. Protip get the tofu skin — ohmygoodness so goodAND I did dine at the very hot and good luck getting a rez El Presidente. Stephen Starr’s latest is visually spectacular. DC has nothing like it. And the service is classic Starr! Amazingly kind, thoughtful and prompt. There are still some kinks to work out as far as the food goes but I am optimistic.Ok! On to today’s show. So back in the Summer I had Philippe Massoud Chef/Owner of ilili restaurants - that’s ilili NYC & ilili DC- on Foodie And The Beast. It was the first time we met and his story was so engaging that I thought — I have got to go deeper with this restauranteur on Industry Night. So if you don’t know, Philippe Massoud is the Chef/Owner of ilili restaurants, founded in 2007 in New York. Chef Philippe came to New York as a refugee from Lebanon in his teens and founded ilili as an homage to his country, with the menu featuring dishes recreated from his childhood memories. His immigration story and his culinary trajectory and how he brought the dishes of his childhood to the East Coast is one worth diving down deep for — Chef!Quotes""People are really trying to execute it in a much better way, in a fresher way, in a more studied way, and we are injecting professional skills into it."- Philippe MassoudFeatured in the episodePhilippe MassoudPersona Instagram: https://www.instagram.com/philippe.massoud/Business Instagram: https://www.instagram.com/ililirestaurants/https://www.instagram.com/ililidc/Linkedln:https://www.linkedin.com/in/philippemassoud/Chapters00:00 - Introduction04:42 - DC's Thrilling Events and Delectable New Menus09:01 - Religious Conflict, Migration, and Fresh Beginnings13:50 - Learning in the Kitchen and a Relocation Adventure14:40 - First Supermarket Visit: A Culinary Exploration19:21 - Constant Cooking without Aspiring to Be a Chef23:54 - Diverse Origins: Hummus, Tex Mex, and Immigration26:38 - Revolutionizing Levantine Cuisine with Professional Expertise28:46 - Exploring Levantine Dishes, Unraveling Hummus Variations32:19 - Authentic Dishes Crafted with Familial Engagement36:56 - Italian Pasta: Regional Rivalries, Flavorings, and Techniques40:38 - Lebanese Restaurant Success: Unveiling Heritage in the Sky43:35 - DC's Evolution into a Culinary Wonderland45:13 - Experiential Retail: A Key to Attracting Customers51:45 - Outro

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In this episode, we'll be diving into the world of culinary innovation, indigenous knowledge, and the fascinating interplay between food, culture, and the environment.Our featured guest is Sean Sherman, co-founder of the nonprofit North American Traditional Indigenous Food Systems and its Indigenous Food Labs. Sean, a renowned chef and author, boasts multiple James Beard Awards and was recently named one of Time Magazine's 100 most influential people of 2023. Discover Sean's pivotal work in championing indigenous foods and the profound link between indigenous peoples and the natural world.We're also joined by Paula Johnson, the curator of food history at the National Museum of American History, and Eric Spivey, chairman and trustee of the Julia Child Foundation for Gastronomy and the Culinary Arts. Together, they'll shed light on culinary traditions, cultural diversity, and the prestigious Julia Child Foundation Award, which Sean Sherman has received for his outstanding contribution to American cuisine.Throughout our conversation, we'll journey through Sean Sherman's life, from his early restaurant days to his deep dive into indigenous knowledge and culinary arts. Learn about his unique restaurant concept that celebrates indigenous foods while eliminating colonial ingredients and his vision for expanding this model to new locations.We'll also touch upon the upcoming Food History Weekend, a thought-provoking event centered on Food, Climate, and Community. This event unites chefs, experts, and advocates to address climate change challenges, promote sustainable food systems, and foster stronger communities.Guests Social Media Links:Eric SpiveyInstagram: https://www.instagram.com/juliachildfoundation/Facebook: https://www.facebook.com/JuliaChildSean ShermanInstagram: https://www.instagram.com/the_sioux_chefFacebook: https://facebook.com/siouxchefTwitter:https://twitter.com/chef_seanPaula JohnsonInstagram:https://www.instagram.com/amhistorymuseum/Facebook:https://www.facebook.com/americanhistoryFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes:"We aim to ensure our legacy endures. That's why it takes time to bring in the right objects, provide essential information and nuance for lasting understanding." - Paula Johnson"Let's wake up as humans, innovate land use, and ensure everyone gets the nutrition they need, regardless of where they live or their financial means."- Sean Sherman"Year after year, the museum collects and displays objects from the recipients, offering a historical perspective in a broader context." - Eric SpiveyChapters:00:00 - Introduction02:53 - Nonprofit Co-Founder Wins Culinary Award04:23 - Curator Secures Julia Child's Iconic Kitchen08:46 - Popular Kitchen Exhibition Moves to Larger Space10:40 - Shared Birthday, Foundation, and Unique Food Award14:44 - Annual Museum Event Showcases Influential Figures20:01 - Chef's Local Food Exploration and Journey21:45 - Indigenous Researcher Explores Ancestral Plants24:25 - Front of House: Showcasing Indigenous Foods27:39 - Exploring Indigenous Knowledge, Food Ventures, and Beyond31:43 - Addressing Climate Change, Water Crisis, and Food Equality37:53 - Celebrating Sean's Achievements in a Short Film39:38 - Food History Weekend: Women Shaping Food's Future45:37 - OutroProduced by http://www.heartcastmedia.com/

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On the last Industry Night …So if you pay attention to my insta feed you know I have been out an about. And it has been a few weeks of incredible eats but I want to tell you about some new restaurants that are opening up …-LITTLE BLACK BIRDAshok Bajaj will be opening a new wine bar Little Black Bird, in the space formerly home to the original Bindaas in the Cleavland Park neighborhood next month. Executive Chef Ryan Moore will oversee the wine bar menu for Little Black Bird and feature 100 wines on the wine list.-EL PRESIDENTEStephen Starr's new endeavor, El Presidente, will be opening at Signal House in Union Market. El Presidente will be an ode to Mexico City and will venture beyond the scope of a typical Mexican restaurant. Each bite is a nod to Mexico's diverse cuisine, and menu options are innovative and many can only be found at this new concept.-THE SQUARE - Mark your calendars. Phase 1 has openedSpanish street-food hot off the open flame. Polynesian fried chicken, deep sea snapper and libations. Oysters, crab cakes, and strong drinks. Churros and soft serve, sweet and simple. Street food treats inspired by the heritage of The Square visionaries, Chefs Richie Brandenburg and Rubén García.Okay let’s get into today’s show:So a few months back Corey Landolt was featured as the drink segment on Foodie And The Beast. Corey created the cocktail program for and was named Beverage Director of Kappo — a gorgeous little gem of an omakase restaurant that is a collab between Ari Wilder and Adrian Williams. Now, Corey is the Bar Director for Zeppelin & Kappo Makoto. His knowledge of Japanese spirits and his creativity in cocktails had me thinking a 10 minute convo with this guy is not enough. I needed to have him join me on Industry Night. So here’s the 411 - Corey has been making cocktails in Washington DC for over 15 years. He draws on his background as a professional ballet dancer, incorporating precision and perfection in each build. He has skillz but most importantly he has passion — and that passion winds up in every glassGuests Social Media Links:Corey LandoltInstagram:https://www.instagram.com/coreyjlandolt/Facebook:https://www.facebook.com/corey.landolthttps://www.instagram.com/kappodc//https://www.instagram.com/zeppelindc/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes:"Japanese spirits hold boundless potential and versatility, a world of uncharted possibilities."- Corey Landolt“"In the world of spirits, everyone's taste preferences are unique, and that's what makes it so fascinating."- Corey LandoltChapters00:00 - Introduction05:12 - Sipping in the City: A Casual Hangout08:27 - From Ballet to Valet: Corey's Unique Journey11:37 - Exclusive Taste: Japanese Spirits and One Authentic Drink14:57 - Whiskey Wisdom: The Sweet Preferences of American Drinkers18:26 - Satsuma Surprise: A Negroni to Remember21:33 - The Sugar Struggle: Overwhelmed by Sweet Options23:26 - Mugi Hoca: A Toasted Barley Shochu Adventure28:52 - Gin Chronicles: London Dry vs. Plymouth31:23 - Craftsmanship Unveiled: A Unique American-Japanese Whiskey35:42 - Liquid Magic: Rendering Wagyu Fat into Whiskey39:02 - Efficiency at Capo: Navigating Cocktail Service40:02 - Scaling Up: Mixing Cocktails in Larger Containers45:00 - ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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On the next Industry Night … So I know I have mentioned being at the James Beards awards quite a few times but I’m gonna mention it again because it pertains to one of today’s guests. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like JBAward winner, Rob Rubba. Now Rob & I go way back. In fact he was on Foodie and the Beast years ago when he was working with NRG to open up Hazel — that’s how long ago. And look at baby all grown up now with his restaurant Oyster Oyster and with a Michelin star, Esquire magazine's Best New Restaurant, the 2023 Outstanding Chef for James Beard Foundation, a "snail of approval" from Slow Foods USA, Wine Enthusiast magazine's Best New Restaurants in America, as well as Food and Wine magazine naming Rubba a Best New Chef in America 2022. I mean what other accolade is there to get? So how did Rob evolve? Well some of it had to do with another incredibly old friend. Max Kuller — I’ve mentioned good friend and restaurateur Mark Kuller who was an absolute force in the DC food, wine & hospitality scene. It was a friendship I cherished and I miss Mark a lot and think of him often — Mark’s son Max became a part of the industry early on. He too was on F&TB pouring sherry I believe and I remember texting his dad and telling him that not only does his passion shine through on the mic but he is like sugar — put his finger in water and it becomes sweeter. Now look at him! At some point Max met Robb and they put together an award-winning concept that a lot of people were like … Oyster Oyster is plant based?! What the what?Guests Social Media Links:Rob RubbaInstagram:https://www.instagram.com/robrubba/Facebook:https://www.facebook.com/rob.rubbaMax KullerInstagram:https://www.instagram.com/maxkuller/Instagram:https://www.instagram.com/oysteroysterdc/Facebook: https://www.facebook.com/pages/Oyster-Oyster/109857497477351Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes"By curating a focused palette, we're not just limiting our options. Instead, we're shaping a singular perspective that becomes its own source of excitement due to its uniqueness. - Max Kuller“Working in such a disciplined and organized restaurant was a game-changer. It defined the chef I aspired to be and set the trajectory for my career." — Rob RubbaChapters00:00 - Chatting with Culinary Innovators Max and Rob.06:37 - How a Family Cookbook Collection Sparked a Love for Cuisine.08:06 - The Journey of a Creative Mind to NYC's Culinary Scene.11:55 - Stalled Career Progress: Finding Solace in Cooking.15:28 - From Restaurant Obsession to Landing a Server Position.20:25 - Uncharted Territory: First Impressions of Charleston24:09 - The Evolutionary Road to Plant-Based & Sustainable Dining.27:15 - The Oyster as a Metaphor for Natural Sustainability.29:49 - Crafting a Sustainable, Welcoming Dining Experience.34:28 - Local Ingredients & Natural Sweeteners: A Restaurant's Commitment.35:43 - Leveraging Limitations as Creative Catalysts.40:51 - Navigating Launch Hurdles: Trust Issues and Financial Barriers.43:20 - How COVID Shifted Perspectives on Sustainable Dining.47:20 - The Role of Financial Stability in Shaping Restaurant Menus.49:14 - Zero-Waste Goals: Composting and a Closed-Loop System.53:05 - ConclusionProduced by Heartcast Mediawww.heartcastmedia.com

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Before we get into this week’s Industry Night, I want to remind all of you out there that Chef’s For Equality is back - YEA! - and this year the 7-ring circus of an event is back after a pandemic hiatus. If you are unaware - Let me catch you up:-This year at the National Building Museum, 13 “chef tables” that run from 12k-40k-50 stations of best restaurants in the area-Champagne/Caviar VIP lounger — 4KG’s of caviar people!-Drag Brunch speed diner-And the Cakes!-Oh and Queerlada-Chef For Equality.orgOk —You have been informed and on to today’s guest.Now in this role I get to chat Industry with lots of incredibly knowledgeable people. Many I don’t know and thanks to these conversations we become good friends. But! I love bringing on old friends - those who sort of started around the same time as me - and especially those who have grown incredibly over the years. Their vast experience has made them an expert and they have been appropriately rewarded for it. Enter Adam Crocini. Currently the Senior Vice President and Global Head of Food & Beverage Brands at Hilton. Adam has a storied history with his rise in the F&B world — which we will get to — but what he is doing at Hilton is not just changing the brand’s image it is upping the culinary experience the guest can expect.If you are of a certain age you remember that there was a time when hotel restaurants set the standard for dining. They housed the four-star restaurants and were where real foodies went for fine dining. And Hilton was one of the originators. Think The Waldorf Astoria and the Caribe Hilton in Puerto Rico. Over the years and with the rise of independent restaurants, hotel dining lost its fabulousness — but there has been a shift. And if you have been traveling or honestly just paying attention you see the rise in excellence at hotels with their gastronomic offerings once again.We’re going full circle with Adam Crocini.Guests Social Media Links:Adam CrociniInstagram:https://www.instagram.com/crocini/LinkedIn: https://www.linkedin.com/in/adam-crocini-a080a53aFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes“We focus on understanding the local market and delivering concepts that exceed the expectations of our guests”- Adam Crocini“By engaging with talented chefs, creating unique dining experiences, and building partnerships with industry experts,we're redefining the role of hotels in the food and beverage industry."- Adam CrociniChapters00:00 - Introduction07:46 - Navigating an Unexpected Career Path to Bar Success09:33 - From House Arrest to Culinary Studies: A Remarkable Transformation13:48 - Life Lessons in NYC's Restaurant Scene16:35 - Promotion to Wolfgang Puck at MGM Vegas21:35 - Taking Charge of Marina Bay Sands in Singapore23:34 - Diving into Hospitality Across Various Industries & Including Hotels25:17 - The Art of Observation and Intuition in the Restaurant Business29:03 - A Growing Force in the Competitive Dining Scene33:04 - Building Local Communities, Attracting Foodies, and Creating Dining Hotspots36:37 - The Importance of Personality in the Back of the House41:05 - Masters of Craft Behind Memorable Waldorf Astoria Experiences42:03 - Exciting Developments: Conor Orlando's Hotel and Paul McGee's Papaya Club47:32 - Evolving Breakfast Options and Changing Preferences48:36 - Innovative Product Mix: Replacing Old Favorites53:09 - From Restaurant Beginnings to Unforeseen Success in Hospitality56:28 - ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Ready for the next Industry Night? I am! So if you pay attention to my insta feed you know I have been out an about. And it has been a week or so of incredible eats. So let’s get to it:Perry’s in Adam’s Morgan. This restaurant is one of the OG’s of the DC Dining scene and the very first to host drag bunches. Known for their sushi and their rooftop — Perry’s has always been in rotation. But Now … Masako Morishita is the chef and she is making all the things so yummy. So yes — you can still get sushi but don’t miss chef Masako’s special menu with all the flavors of umamiAll Set in Silver Spring — David and I are big fans of our neighborhood spot. All Set is the perfect spot for a sampling of oysters, plump lobster rolls and the cornbread — Ed Reavis makes the best cornbread in the DMV — those in the know, know that Ed serves his Money Muscle BBQ out of All Set as well — smoked brisket can not be missed.And THEN I gotta sneak peek — Stopped by Yellow Cafe to graze my way through Chef Mike Rafidi's new evening menu.Sweet melon with Spicy Harissa -- now doing this at homeFattoush, Fattoush, Fattoush -- Breakfast, Lunch & DinnerThe Clam Pizza, which is not a pizza, but is a pizza. Whatever and who cares cause it is seriously delish.BUT! Save those crusts. There's a variety of creamy, yummy dips to swipe them through. The charred corn labne is a personal fave.Turkish Coffee Affogato with brownies, cause it needed more, you know?I'm still buzzingOkay let’s get into today’s ShowThe ‘burbs — long thought of a place where people just lived and if the wanted nightlife, or entertainment or good restaurants they’d have to go into the city. Well, in case you haven’t noticed, in the last 20 or so years there has been a tectonic shift and for or a variety of reasons. Which we are going to get into. Let’s look at Bethesda, Maryland. No longer a sleepy bedroom community of the city of DC. In it’s own right, Bethesda is a hot bed of incredible restaurants, activations, festivals, art events —- there is always something happening in Bethesda! Joining me to talk about the what’s and why’s of this shift is Stephanie Coppula, Director of Marketing and Communications Bethesda Urban Partnership. Now when Stephanie and I booked this we discussed bringing in several restaurants because 1) Bethesda has terrific restaurants but 2) they also run so many food centric events. So with her isJaimie Mertz, Owner -The Red Bandana Bakery, Chef Al Ashish - Good Ducking Burger (which was Formerly Duck Duck Goose) and Paul Fitz, General Manager of the just opened The Salt Line.Let’s get into it!Stephanie Coppula:Instagram: https://www.instagram.com/bethesdabup/#Facebook:https://www.facebook.com/BethesdaUpTwitter: https://twitter.com/BethesdaUPJaimie Mertz:Instagram: https://www.instagram.com/theredbandanabakeryFacebook: https://www.facebook.com/theredbandanabakeryWebsite: https://theredbandanabakery.com/Chef Al AshishInstagram: https://www.instagram.com/goodduckingburger/Website: https://alfredrestaurantgroup.com/Paul FitzInstagram: https://www.instagram.com/thesaltline/?hl=enFacebook: https://www.facebook.com/thesaltline/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Another Chanel Worth KnowingOn the last Industry Night …So I haven’t seen today’s guest in a bit but we do go way back. Years ago on F&TB Chanel Turner came on to talk about Fou-Dre Vodka — she was just 25 and at the time was the youngest black woman to own and operate her own spirit company. She was a FORCE. And here’s the thing about Chanel — she has not slowed down. She then created Global Alliance Distribution - the leading boutique distributor for Craft, Artisanal Wine and Spirit brands in the D.C Metropolitan area. And then because that was just not enough Chanel launched BOWSFEST — The 7th Annual Black Owned Wine & Spirits Festival (BOWSFest) — the largest gathering of its kind across the DMV. It will take place on Saturday, September 30 and we have a lot to catch up on.Guests Social Media Links:Chanel TurnerFacebook: https://www.facebook.com/chanel.turner.161Facebook Business:https://www.facebook.com/bowsfestivalFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes"Self-distribution gave me control over margins and promotions, fostering rapid market share growth."-Chanel Turner"We didn't want to blend in with the crowd. We aimed to craft something distinctive, a drink that would stand out from the rest."-Chanel TurnerChapters00:00 - Introduction06:00 - Turning an Unwanted Chaser into a Sipping Spirit10:55 - Crafting a Unique Lightning Bolt Bottle12:38 - The Power of Positive Packaging15:10 - From Product Creation to Distribution18:04 - Controlling Distribution for Increased Market Share21:31 - Creating a Platform for African American Representation25:06 - Showcasing International Brands in DC29:47 - Tips for Vendor Selection and Audience Sampling33:39 - Recognizing Mentorship and Coaching34:45 - Navigating the Competitive Spirits Industry42:01 - The Love for Tequila and Hemp Cocktails44:13 - Surprising Tastes in Bourbons and Whiskeys50:02 - ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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On this week’s Industry Night: Back in June I was fortunate enough to be at the James Beard Awards in Chicago. I am sure those of you who tune in regularly are like — no duh Nycci, we know! Well you are going to hear about it again, but for a totally different reason. Yes, I am a believer in the James Beard Mission, reason 1 why I was there. And yes I got the gig of a lifetime being hired by Hilton to be their ambassador on the red carpet — interviewing all the amazing people in the culinary world — like last week’s show’s guest James Beard Award winner, Rob Rubba. BUT! I also met amazing people. Like my guest today. Have you heard of Proof & Company? They are on a mission to cultivate the second golden age in drinking… What does that mean? They are collective of creative experts from the cocktail and spirits community. They distribute hundreds of premium craft spirit cocktail ingredients, bottles, and glassware and they partner with the regions, best bars, restaurants, hotels, and collaborate on bar projects consistently that rank in the world 50 best bars. So there is all of that. So back to James Beard — while there I met several of the people behind Proof & Company because they had activations all over the 3-day event and that is when I met, Zdenek Kastanek — Z has an amazing resume and is one of the founding team members of Proof & Company. But his passion lies in saving the planet. Fortunately for him, that passion is now an off shoot of Proof & Company and it is AMAZING. Z is the managing Director for Ecospirits USA and it is building and operating a first to market circular distribution system … What does that mean?Well we are about to get into it.Guests Social Media Links:Zdenek KastanekLinkedin: https://www.linkedin.com/in/zdenek-kastanek-1767155a/Website: https://ecospirits.global/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Quotes“We collaborate with governments to align our methods with regulations for maximum sustainability impact." - Zdenek Kastanek“Our container system allows bars to reduce emissions and enhance customer experience with quality drinks." - Zdenek KastanekChapters00:00 - Introduction05:38 - How Bartending Competitions Ignited a Passion for Drinks.08:19 - The Cultural Impact of Major Cities Like New York, London, and Sydney.12:10 - Singapore: A Unique Blend of Distribution and Education.14:24 - Leadership Success Stories: Jason Williams, Creative Director.21:42 - UK Brands and Eagle Springs: Packaging and Quality Excellence.25:06 - The Beginnings: Chevron, MX Color, and Great Teams.26:39 - Sustainable Bottle Refills Across Countries.30:44 - Large Keg Repurposing Across Geographies.34:58 - The American Ritual: Buying TVs, Couches, and Vodka.36:15 - Eco-Adaptations in Hotels: Supply Chain Challenges.40:50 - Ensuring Liquid Quality Through Advanced Batch Tracking.44:18 - Deloitte's Tech Audit and Supply Chain Calculator.47:39 - Analog Phase Success and Global Expansion Plans.51:45 - Bottle Refunds and Elegant Carafes.54:57 - ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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On this week’s Industry Night! So if you pay attention to my insta feed - @‌NycciNellis - you know I have been out and about. And it has been a few weeks of incredible eats I am thinking of naming this part of the show — Nycci Knows, or Where is Nycci — think on it and give me your thoughts:

-Cafe Teresa — Chef Ruben Garcia "popped up" at Elli Benchimol's little gem, Apero, and took us on a gastronomic tour of Valencia through tastes of his forthcoming Casa Teresa —> opening soon in the highly-anticipated food hall, The Square in downtown DC. Some of the dishes we dined on: Jamón Ibérico, oysters with escabeche, do-it-yourself pan con tomate, traditional gazpacho with so much caviar and creamy, decadent flan. Loved Elli's fantastic pairings -- but cannot wait to dine in the real thing

-Philippe Chow - All kinds of yumminess. Fat dumplings Peking-style duck with pancakes so thin and perfect and the cotton candy baked Alaska provided all the flash & dash

-Salt Line Bethesda - Back at Kyle Bailey’s latest installation. It’s in my hood and I am going to be there a lot! The raw bar is where it is at for me. You will find me up at the bar here on out — slurping oysters, slathering spicy cocktail sauce on shrimp and pulling out long strands of meat from king crab legs. Pro tip — order the lobster roll in a lettuce leaf —

-Comus Inn - Back in the Spring I had Corey Van Horn from Visit Moco on the show talking about the wonder of Moco and he kindly invited me to the Mid-Atlantic Tourism Public Relations Alliance’s - MATPRA event. I met amazing people from counties all over the Mid-Atlantic who have incredible restaurants, hotels, experiences, museums and festivals — more of this is going to be featured on the site — but they had us out in the Agricultural Reserve and went to the Comus Inn — a gorgeous space, looking at the mountains with lots of outdoor seating. There’s a little barn that looks a little bit beat up — but inside it is so fabulous — super chic and they were pouring Windridge Vineyards rose so I kinda hung out there

BUT there was a ice cream window when we left and the soft serve was delish!

Okay! Now on to today’s show!

If you grew up in the 70’s your mother probably told you to clean your plate because there were children starving in Africa. What your mom should have said or better yet, what we know now, millions of pounds of food wind up in landfills every year. In 2019, in the U.S. 229 million tons of food went unsold or were uneaten. Here’s what’s scary about that statistic — this statistic - According to the USDA, more than 34 million people, including 9 million children, in the United States are food insecure. We have the food — its just not getting into peoples bellies. Enter Food Rescue. You may remember I brought Kate Urbank & Colleen Gillespie on Industry Night last year to talk about their web-based app that engages volunteers to transfer fresh food surpluses from local businesses to social service agencies serving the food insecure. Well they continue to do grow and do incredible work — so I brought both of them here with me today to reaquaint you with the program, talk about that growth, and to talk about all of that plus their new family meal for migrants program — Chef Matt Adler of Caruso’s and Alex Olivas, Migrant Solidarity Mutual Aid are here as well.

Guests Social Media Links:

Food Rescue DC

Instagram:https://www.instagram.com/foodrescueus.dc/ Facebook:https://www.facebook.com/FoodRescueUSDC/

Kate Urbank

Instagram:https://www.instagram.com/urbankate/

Colleen Gillespie:

Instagram:https://www.instagram.com/coll_gill/ Facebook: https://www.facebook.com/colleen.b.gillespie

Alex Olivas

Instagram:https://www.instagram.com/alexandchocolate1/

Matt Adler:

Instagram:https://www.instagram.com/adler81/

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com

Quotes

"Show up, work hard, and care about what you do. In a restaurant, you can quickly go from entry-level to excelling." - Matt Adler

"Our mission is to assist the food industry and to contribute to environmental sustainability by addressing food waste."- Kate Urbank

"Food is love. No matter what you make, it's crafted with love, driven by a mission we live every day." - Colleen Gillespie

Attitude matters. Chefs and managers who've worked shoulder-to-shoulder with immigrants for years won't overlook them. They value their history and their friendship”- Alex Olivas

Chapters

00:00 - Introduction

07:13 - The Intersection of Food Waste and Food Insecurity

12:17 - Proper Storage and Distribution of Rescued Food

16:43 - Bridging the City's Hunger Gap Through Events and Restaurants

17:42 - From Restaurant Management to Philanthropy: A Career Journey

23:11 - Culturally Considerate Pre-Shift Meals

24:25 - Seeking Expert Advice: Restaurant Partnerships

29:55 - Driving Change in New York Through Community Support

32:48 - More than Food: Community Upliftment Through Clothing Drives

36:33 - The Enduring Impact of a Chef's Passion for Feeding Others

38:45 - The Joy of Helping People Transcends Homemade Cuisine

43:58 - Loyalty and Friendships: The Heart of the Restaurant Industry

46:50 - Volunteer Networking: Building Relationships While Exploring the City

49:31 - Tech Solutions for Rescue Coordination: From Nightly Emails to Morning Strategies

52:18 - A Lesson in Creativity: Cooking Demos for Food Recycling

55:02 - Conclusion

Produced by Heartcast Media

www.heartcastmedia.com

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So much to chew on in this episode of Industry Night.

First! I’ve been eating:

The people of DC love to brunch. LOVE IT and the people at the Gaylord are here to feed that beast! In the newly renovated and relaunched Old Hickory, they are now doing a baller brunch, 3- courses — to me it is a little bit too much — but based on the reactions of the other diners I was in the minority. The first course is served on a massive board with hot out of the oven pastries, granola and yogurt, a selection of local cheeses, big berries and sliced fruit oh and baked oysters. That’s to start. Then we got a pancake board for the table - 10 massive pancakes with little pots of Nutella, whipped cream, chocolate sauce, butter, jam and hot maple syrup. There was a steak & egg sandwich and the last course, a tiered tray of composed pastries and cookies. Like I said way too much but brunch lovers that is for you

Got a little wellness into my busy schedule thanks to the good people at Balian Springs and DC Magazine. David and I felt like we had arrived at an Indonesian oasis and took full advantage of all the Balian Springs offerings:

Sunning on the rooftop Lounging in the outdoor pool (while being massaged with waterjets)

Sitting in the healing hydrotherapy poolsPopping into several of the detoxifying saunas

We meditated and rung out the evening with a ritual sound bath

An evening of self-care was a magical way to start the week.

Got to sit with one of my favorite women in the restaurant biz — Lydia Chang — the business side and daughter of famous chef Peter Chang. She took me on a tasting tour of all the menu changes and the recently opened downtown spot. The perfect Pekin Duck ( I am there for the pancakes), the crispy rice stew, the bulbous scallion pancake — maybe I should take a breather from all the pancakes The space is so light, bright and modern — love having time with Lydia but honestly love the cuisine and the experience.

And one quick last one … tis the season for Ice Cream! The Charmery is a well loved ice cream destination in Baltimore and now there is one is Chevy Chase. Basically in my backyard — the ice cream is so smooth and creamy. And I love the flavors — my current favorite is the Ice Cream Sandwich — it’s like they took all these ice cream sandwiches and whipped them together. So so delish.

Um, okay I’ll stop there let’s get on to today’s show

I am so honored to have today’s guests joining me. She needs no introduction but I am going to give it to her anyway! Najmieh Batmanglij has spent the past 40 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. The Washington Post calls her “the guru of Persian cuisine” having written more than 8 books including, Food of Life, Silk Road Cooking, From Persia to Napa: Wine at the Persian Table and Cooking in Iran: Regional Recipes and Kitchen Secrets. The NYTimes names her one of seven immigrant women who changed the way Americans eat and most recently she has partnered with Michelin starred chef Chris Morgan to open up Joon, a Persian Restaurant here in the DC Area.

Let’s dig in with Chefs Najmieh & Chris!

Quotes

Cooking has its own language, and understanding these terms is essential.”— Najmieh Batmanglij

"Bringing new flavors to both Persian diners and newcomers adds a unique excitement to the experience." — Chris Morgan

Guests Social Media Links:

Najmieh Batmanglij & Chris Morgan

Personal : https://www.instagram.com/najmieh/

Business : https://www.instagram.com/eat.joon/?ref=sloperecords

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/ ‌

Chapters

00:06 - Introduction

07:31 - Culinary Dreams: Education, Travel, and Triumphs

10:27 - French Influence: Flavor Fusion and Culinary Artistry

18:09 - Resilience and Unforgettable Bonds

19:06 - Fig Jams and Family Rituals: The Culinary Journey

23:32 - Global Culinary Ventures: Dubai to Bahrain

27:10 - Preserving Traditions in Restaurant Challenges

30:27 - June's Delight: Exploring Sour and Sweet Fruits

35:31 - Savoring the Unique: Whole Duck Delight with Sour Cherry Rice

38:14 - Mix-and-Match Magic: Diverse Dining Experiences

42:09 - Embarking on Adventures: Travel, Cooking, and Lifelong Memories

44:47 - Grapes, Rice Wine, and Poetry: A Persian Perspective

48:39 - Conclusion

Produced by Heartcast Media

http://www.heartcastmedia.com

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So if you pay attention to my insta feed you know I have been out and about. And it has been a few weeks of incredible eats I am thinking of naming this part of the show — Nycci Knows, or Where is Nycci — think on it and give me your thoughts:

the RAMMYS! Yes, that was me up on stage with NBC 4’s Shawn Yancy as we got to give out several awards to the very deserving nominees - I always tear up because these awards mean so much to so many. I am grateful that I get asked to be a part of this event every year and I am already planning my outfit for next year!

After all the excitement of getting ready for the Rammys — and the party that went along with it — I headed out of town for a week. I would love to say to relax — but who relaxes anymore, it was a bit of work and a bit of beach but I was so happy with my change of scenery. Now the days of going to the Delaware Shores and just eating pizza and fries is long over. I mean of course I ate fries — Thrashers are the best especially drowned in malt vinegar - but also checked out the recently opened Drift in Rehoboth, amazing raw oyster offerings and Lobster French Toast, Baked Oysters and the massive Tomahawk Steak at Harvest, and fresh, local produce appears in the dishes at One Coastal.

-Back at home I met up with good friends at L’ardente — it had been a minute since I had been back - cause I am always going to their sister restaurant Love, Makoto - as you know I am obsessed with their Beloved BBQ — I was ready for pasta and L’Ardente is one of the best places in town to indulge.

-New to the burbs is the brewery BabyCat — an incredible addition to the Kensington neighborhood. All weekend long they have live music and the entire hood comes out for hazy ipa’s and other brews. For me — they have a lovely French rose behind the bar so you know I am happy.

Let’s get on to today’s show:

Coffee lovers … I got you! A couple weeks back on the show with the amazing Daniella Senior —> you heard me talk about my experience at Cafe Unido. I gushed about the Omakase experience that Brewmaster Francisco Flores took me on. It was truly an educational tasting tour of the Panama Geisha bean and I now know why the coffee-connoisseurs are obsessed. Café Unido is a renowned pioneer in the Panamanian specialty coffee scene, known for blending the finest coffee from local farms in Panama. Now! I am bringing some of that experience to you today. Francisco Flores, head roaster at Cafe Unido is here with me today AND in a lucky last minute addition so is Feres Yebaile one of the co-founders of Cafe Unido.

Put your sorry-ass coffee down.

Guests Social Media Links

Francisco Flores

Personal -https://www.instagram.com/francisko_pipilis/

Business -https://www.instagram.com/cafeunidousa/

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Quotes "Our aim was to create a place where they could return and instantly feel at home" — Feres Yebaile

“Transparency within ourselves is crucial. Just as crafting the ideal cup of coffee, authenticity holds the key." — Francisco Flores

Chapters

00:06 - Introduction

09:13 - Unveiling the Arrival of Great Coffee in the US

12:26 - Panama's Innovative Coffee Journey: Sharing and Blind Fermentation

14:43 - Mastering Farming Techniques in Central America

19:10 - Cafe Veneto: Where Coffee Meets Culinary Excellence

21:51 - Adapting to Change: Coffee Flavors and Industry Shifts

25:59 - Deep Dive into Coffee Processing Techniques

29:47 - Express Coffee Learning: Ideal for Busy Connoisseurs

34:09 - Striking the Balance: Convenience and Flavor in Coffee

36:03 - Exploring Diversity in Coffee Processing and Brewing

40:34 - Conclusion

Produced by Heartcast Media

http://www.heartcastmedia.com

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June has been a busy month and it’s good to be back in the WineLair, with an amazing camera crew (Hi Ata!) and with an incredible group of guests.

But first, where have I been and what have I been doing?

-Well, I was at the James Beard Awards in Chicago

-I cheered all the winners and the gorgeous Pati Jinich at the Media Awards

-Stayed in a fabulous suite at the Waldorf Astoria

-Partied with Karaoke king Danny Lee at Perilla (a fundraiser for the Asian American Foundation)

-Dinner at the recently opened Asador Bastian

-So many cocktails by Singapore’s famous Proof & Co

-Dinner at Girl & the Goat - cause that’s what we do

-Me! On! The! Red! Carpet!at the James Beard Awards talking to tall the stars: Carla Hall, Eric Adjepong, Andrew Zimmern, Rick Bayless, Gail Simmons and so many more …

-All the parties after the awards with a very necessary trip to Pernod’s for ooey-gooey deep deep dish.

In DC I’ve been eating around as well

Chris Morgan’s Joon in Tysons

A stop in at Central

Ssammmmm board at Anju

Venezuelan Tastes at Alma Cocina in Baltimore

Beach trip! Blue Moon in Rehobeth, Thrasher’s on the boardwalk and Fractured Prune for breakfast

Five years ago, Bresca and it’s sexy Parisian bistro vibe opened up on 14th street here in DC taking the local, national, and international food illiterati by storm. Chef Ryan Ratino is inspired by French cuisine but know that what is delivered on your plate is all him Which is ehy since 2019 Bresca has been recognized with a Michelin star. And, don’t think that their cocktail program is anything to side eye about, Beverage Director Will Patton and his team shake, stir, and pour creative concoctions in glassware this glass-obsessed girl just drools over. Hello?! 2023 Tale of the Cocktail Spirited Award nominee. And then they totally up the ante — by creating a 2 star Micihelin concept, Jônt — up the stairs from Bresca — a true culinary experience with an enviable wine program that General Manager Andrew Elder has it finger prints all over

I’ve got three Michelin stars in with me today, with great thoughts on hospitality, tricks of the trade (hint Sunday nights) and 240 Kg of Petrossian - tune in.

Guests Social Media Links: Instagram: https://www.instagram.com/brescadc/

https://www.instagram.com/jont_dc/

Will Patton: https://www.instagram.com/ramseydanger/

Andrew Elder: https://www.instagram.com/aelder315/

Facebook: https://www.facebook.com/BrescaDC/?locale=hr_HR

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com

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Welcome back to Industry Night with me Nycci Nellis. Per usual, I have been out and about and it’s been delish!

Omakase at Cafe Unido — Brewmaster Francisco Flores took us on an educational tasting tour of the Panama Geisha bean and I now know why the coffee-connoisseurs are obsessed.

There’s a reason that Zepplin’s is a neighborhood fave for sushi. It’s delicious! The Wilder brothers (who were recently on this show) opened up the spot a few years ago because they wanted really good sushi in their Shaw neighborhood — Mission Accomplished — and with Corey LeDroit behind the bar you know those cocktails were spot on.

Kind of did a progressive from Zepplin’s and walked over to the Chaplins — now every time I am there it is usually very late at night when nothing good is about to happen — but not this time. Tasted delish ramen, had some rosé on tap and really saw the space with a totally different vibe.

Melina - A wonderful Greek restaurant by the Cava guys up in Pike & Rose. Such a great place for amazing bread service, gorgeous salads and all the spreads.

We do The Fourth at Le Dip almost every year and it did not disappoint - Lobster Frites or everyone!

AND got a sneak peek of the new Salt Line in Bethesda. It took over the old Kapnos space that has been empty for a really long time. All your faves: massive oyster & raw bar, plump lobster rolls, crispy tasty soft shells and that smash burger!

Um, okay so your girl has been bizzy but let’s get on to today’s show:

Sitting at the table with me while I have been prattling on is the definition of a Boss Babe. If you look up the term in the dictionary there would be a photo of Daniella Senior there. Daniella started a catering business at 13 in the Dominican Republic, graduated from the Culinary Institute of America, is a certified sommelier, is behind the inception of both the amazing Colada Shop and Michelin starred restaurant Bresca, is the creator of nationally acclaimed Latin Bar, Serenata -named one of Esquire Magazine’s Best Bars in America- AND Daniella currently serves as a Board Member of the Women Chef’s and Restaurateurs; is a mentor for Empowered Women International and is on the Steering Committee of New Guard Womxn in Hospitality. She is also a James Beard Women Entrepreneurial Leadership Program. Most recently, Daniella was named one of Forbes 50 Latina Women Innovating to Sustainably Feed the World and a Washington Business Journal 40 under 40 honoree for this year. So you know just a few things …

Guests Social Media Links: Instagram:https://www.instagram.com/daniellasenior/

https://www.instagram.com/coladashop/ Facebook:

https://www.facebook.com/daniella.senior.9

https://www.facebook.com/coladashop

Quotes

"We aim to take our guests on a remarkable journey, not just sell products to them."- Daniella Senior

"I fearlessly embraced challenges, unveiling my courage and resilience, which ultimately led to my success." - Daniella Senior

Guests Social Media Links:

Daniella Senior Instagram: https://www.instagram.com/daniellasenior/

Facebook: https://www.facebook.com/daniella.senior.9

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Chapters

00:14 Introduction

06:33 From a Dream to Culinary Triumph: Daniella Senior's Journey

12:17 Sweet Success: Extending Christmas Joy with Baked Goods

17:43 Mastering the Art of Culinary Craftsmanship

26:20 When Passion Becomes a Business: How it All Started

34:12 Savoring the Flavor of a Cuban Speakeasy

37:44 Embracing Uniqueness: Personalization in Culinary Ventures

46:52 Expanding Horizons: A Journey Through Latin Markets

49:05 Supporting Women and Immigrants on Their Journey

51:24 Balancing Act: Integrating Work and Life

53:50 Finding Time: Struggles and Triumphs After Parenthood

56:57 Embracing Plant-Based Alternatives in Human Food

01:00:05 Conclusion

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Many of you may remember the recession of 2008 — I do! — it was a heavy crush for a lot of people. Maybe one of the few silver linings that came out of it was people looking at what they did for a living and saying — Screw it! — I am going to do what I love. Makers, craft artisans — whatever you want to call it — these people had passion projects that they wanted to bring to fruition — enter Union Kitchen in 2012. The DC area’s first business incubator, now an accelerator and an investment fund with area markets and… and… and… So many shifts, pivots and swivels over the last 10 years. I am so excited to catch up with CEO & Founder of Union Kitchen Cullen Gilchrist and he brought with him two “graduates” — Margarita Womack, Founder and CEO of Latin Goodness Foods aka MasPanadas & Samy Kobrosly, the Founder of the very yummy Snacklins — both of whom are now living the dream. Let’s get into it on the next Industry Night with Nycci Nellis.

Quotes

"Collaborating with Union Kitchen, we found the perfect partner who guided us in design and the comprehensive process. Every detail contributes to our success." -Margarita Womack

"We were completely obsessed with finding problems because they led us to the solutions we wanted to build."- Cullen Gilchrist

"Launching in Walmart doesn't guarantee discovery for small brands. Stores like Whole Foods or mom's organic are where customers actively seek out new and exciting products.." -Samy Kobrosly

Guests Social Media Links:

Samy Kobrosly: Instagram:https://www.instagram.com/eatsnacklins/

Margarita Womack:

Instagram: https://www.instagram.com/maspanadas/

https://www.instagram.com/latingoodness/

Cullen Gilchrist:

Instagram - https://www.instagram.com/unionkitchendc/

Facebook - https://www.facebook.com/search/top?q=union%20kitchen

Twitter - https://twitter.com/UnionKitchenDC

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Chapters

00:00 Introduction

08:24 From Empty Spaces to Shared Kitchens

10:45 Solving Problems for Food Businesses

15:28 Collaborating with Health Department for Cleanliness

16:16 Investing in Stage Zero Startups: Long-Term Success Resources

20:42 Passion Projects: Dessert-Making and Job Transitions

24:06 Healthy Twist on Empanadas: Baked Options and Customization

29:13 Expanding to Whole Foods: Local Products and Store Partnerships

29:54 Taking Control: From Copacker to Independent Manufacturing

34:09 Vegan Pork Rinds: From Bar Bet to Popular Snack

38:36 From Snacks to Consumer Goods: Union Kitchen's Acceleration

43:05 Driving Demand and Retailer Partnerships

45:54 Resilient Store Systems: Regional Growth and Investment Fund

51:02 Thriving in the Changing Retail Landscape: Collaborating with Retail Giants

54:42 Preparing for Growth: Streamlining Operations and Hiring

58:12 Outro

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I met the Wilder Brothers — Ari & Micah — a long … long … time ago. I think I met Ari first when he was behind the bar at Zola? This was just as I was getting into the biz (sigh, Zola!). Ari & Micah Wilder were, and continue to be, a part of the cocktail renaissance here in DC. They made their names known thanks to their commitment to the products they were creating whether in the glass they served you or in their own mixers that they bottled and sold. So ahead of the game! You can find Ari & Micah behind some of the best beverage lists and concepts around town. The two are behind the wildly adored Chaplins and Zepplins. Ari just opened the little gem, Kappo — that I recently gushed about, and Micah has teamed up with David Deshaies at the incredible Love, Makoto — which I have also professed my love for. I knew them when they were still babies — and now they have babies! I am so excited to have them on Industry Night. We talk about their history, trajectory and what’s on the horizon.

Guests Social Media Links: Instagram: https://www.instagram.com/ari.wilder/ / https://www.instagram.com/micahwilder/

@‌zeppelindc @‌kappodc Facebook: https://www.facebook.com/ari.wilder.92

https://www.facebook.com/micah.wilder.52

https://www.facebook.com/chaplinsdc

https://www.facebook.com/zeppelindc

https://www.facebook.com/kappodc

Twitter: https://twitter.com/ChaplinsWDC / https://twitter.com/zeppelin_dc / https://twitter.com/kappodc

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com

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If you pay attention to my insta feed you know I have been out an about. And, per usual, it has been a week of incredible eats:

-Love Makato: Last time I told you about the BBQ. Today it's about the Izakaya. -Queen English: Hong Kong cuisine here in DC. Loving the young bamboo shoots, drunken noodles and that whole fried snapper. -Villa Yara: new in Georgetown. Lebanese wines in a beautiful setting.

Now on to today’s show: Many of you know that I am so fortunate to have this incredible relationship with The Restaurant Association of Metropolitan Washington aka RAMW. Over the years their former President, Kathy Hollinger, has joined me on this show (and F&TB) to talk us through what is happening in the Industry — staff shortages, Initiative 77, restaurant weeks, the pandemic insanity — RAMW is a lifeline not just for their members in the Industry, but for diners and consumers alike. Well, now there is a new sheriff in town! Actually, a new CEO, Shawn Townsend who you may remember as the inaugural Director of the Mayor’s Office of Nightlife and Culture, Shawn is now head of the RAMW and he has a lot to share. Today we are going to discuss how RAMW advocates for and promotes the vitality of the capital region’s hospitality industry, what is going on with the tipped-credit, The RAMMYS, and the recent launch of Food Jobs DC. We had so much to discuss ...

Quotes

"Our aim is to promote transparency and ensure clarity regarding fees, so that no one is left puzzled by unexpected charges on the final bill" - Shawn Townsend

"Our students feel the excitement when we expose them to pro star competitions and restaurant kitchen tours. It's a truly invigorating and inspiring experience for them.""- Shawn Townsend

"Restaurant week provides a unique chance for people to indulge in a culinary experience tailored to their comfort level, both in terms of price and enjoyment." - Nycci Nellis

Featured Guest

Shawn Townsend

Facebook & Instagram

Personal -https://www.facebook.com/shawnjtownsend

Business:https://www.facebook.com/ramwdc/

Personal:https://www.instagram.com/shawnjtownsend

Business:https://www.instagram.com/ramwdc/

Twitter:

Personal:https://www.twitter.com/shawnjtownsend

Business: https://twitter.com/ramwdc

Chapters

00:00 Intro

09:34 Demystifying Minimum Wage Laws for Restaurant Servers

11:46 Navigating Service Charges in the Restaurant Industry

16:03 Restaurant Relief Package Proposed by DC Council Member

17:08 Understanding the Value of Advertising for Restaurants

19:02 Blending Service Charges and Traditional Sales for Success"

20:35 Accelerating Minimum Wage Increases for Restaurant Workers

22:55 Real Estate Boom Exacerbates Staffing Shortages

27:21 Igniting Career Aspirations through an Inspiring Culinary Program

35:53 Conquering Restaurant Fear: Exploring New Cuisine Affordably

37:34 Honoring Restaurant Employees: The Industry's Grammy Awards

42:30 Diversity Clash: James Beard and Michelin Perspectives

50:52 Outro

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In the beginning of every show I talk about where I have been and what I have been eating. No shortage of delicious travels this week:Stopped in the beautiful little gem, Kappo by Chef Minoru Ogawa and his partners Ari Wilder and Adrian Williams. We were taken on an 8-course feast and lucky us, we were happily in chef's capable hands.Love love love hiking up Lost Mountain in Sky Meadows Park in Fauquier CountyLuxe lunching at Patrick O’Connell’s Patty O’sA night at the Shakesphere Theatre for the powerful new producton, Here There Are Blue BerriesViewers/listeners of this show know that Back in the Fall, I was blessed to be asked to interview famed author and storyteller, Michael Twitty, on the main stage at the Capital Jewish Museum Festival. And thanks to Michael, I met Professors LaNitra Berger & Lauren Strauss who co-taught a program together on the Jewish & Black diaspora connection & divide. We had an amazing show (see:THE COMMINGLING OF BLACK & JEWISH CULTURES & CUISINES, FEBRUARY 23). Which brings me to today's show: Ari Augenbaum & Nar Hovnanian are behind multiple Richmond concepts: Soul Taco Restaurant & Sear Burger and JewFro Restaurant. Ari is white, Nar is Armenian and their partner, Trey Owens is black. In their concept, JewFro, they take their personal histories, find common ground, and execute it on the plate.Quotes"By embracing open-mindedness and the willingness to challenge preconceptions, even when faced with potential offense, we can engage in meaningful conversations rooted in love." - Ari Augenbaum"We embarked on a collaborative journey, delving into research and engaging in conversations, all with a shared mindset, to unveil what genuinely resonates and aligns with our vision." - Nar Hovnanian"The culinary landscape in that area is truly dynamic, with an abundance of exciting happenings, and jufro plays a vital role in its vibrant tapestry." - Nycci NellisFeatured GuestAri Augenbaum & Nar HovnanianInstagram:https://www.instagram.com/chef_ariaugenbaum/JewFro Restaurant:https://www.instagram.com/jewfrorestaurant/Soul Taco Restaurant:https://www.instagram.com/soultacorestaurant/Sear Burger:https://www.instagram.com/searburger/Chapters00:00 Intro00:00 Unveiling the Secrets of the Hospitality Industry08:35 From Grocery Bags to Event Staffing: A Journey of Transformation12:02 Cultivating a Year-Long Business Partnership Through Entrepreneurial Lunches19:22 Exploring Elevated Taco Creations on the Foodie Podcast26:23 Podcasters Discuss Cultural Appropriation and Cancel Culture29:02 Behind the Scenes: Crafting a Fusion Food Menu36:54 A Serendipitous Success Story Born from an Ice Cream Shop Discovery38:30 Elevating Restaurant Success: The Synergy of Shared Vision with a Black Partner40:17 Savoring Hungarian-Inspired Brisket and Schlickas Recipe46:55 Embracing Menu Evolution and Endless Possibilities52:19 ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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I love this show — because I just love today’s guest. Fellow New Jersey native, Michael Friedman has been a mainstay of DC dining for more than a decade. He radiates so much positivity and joy — and all of that comes through his cooking and the restaurants that he owns and opens. A CIA grad, Chef Mikey is behind Red Hen, not one but two All Purposes and the forth coming — and I cannot wait – Aventino in Bethesda. We go through it all: His growing up on Jersey pizza by the slice, the epiphany after college of working in a restaurant, finding the foundations of food at the Culinary Institute of America and how stages in restaurants around the country provided the inspiration for how he executes at his properties. His knowledge is vast and his energy infectious. Join us as we go down the Mikey Friedman rabbit hole on the next Industry Night.Quotes"Let the flavors of formative food experiences ignite your inner fire and shape your unique path." - Michael Friedman"Embrace the artistry of the culinary world, where creativity meets technique, and hands-on learning shapes a remarkable journey." - Michael FriedmanSuccess in the restaurant industry is not just about the food, it's about the entire experience, from the culture and environment to the management and system in place." - Nycci NellisFeatured GuestMichael FriedmanInstagram:https://www.instagram.com/chefmikeydc/Red Hen Instagram:https://www.instagram.com/redhendc/All Purpose Instagram:https://www.instagram.com/allpurposedc/AP Pizza Shop Instagram:https://www.instagram.com/appizzashop/Aventino Instagram:https://www.instagram.com/aventinocucina/Chapters00:00 Intro08:54 From Deli Worker to Private Banker: A Journey of Transformation17:53 Apprentice to Expert: Mastering the Art of Dish Creation20:25 A Managerial Journey: Combining Work and Culinary Education21:16 Inspiring Culinary School Journey: From Aspiring Chef to CIA-bound26:22 Paying It Forward: A Chef's Recipe for Success and Giving Back34:04 Preserving Traditions: The Art of Spit Roasting and Farm-to-Table Dining40:24 From Gravel Floors to Thriving Restaurant: The Red Hen's Inspiring Story45:25 Crafting a Love Letter to Pizza and a New Dining Experience55:11 The Rose Garden in Rome's Jewish Ghetto: Exploring History and Cuisine59:55 Mikey's Restaurants and Events: Unveiling the Latest Offerings01:02 OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Welcome to another Industry Night with Nycci Nellis. If you follow me on Insta - and you should @‌nyccinellis - you know I have been out and about. And it has been a week of incredible eats:-The Napa Valley Vintners were in town pouring their incredible wines all over town. And I wasn’t just at one event, I was at two! First, 25+ winemakers poured at the Duck & the Peach - side note - I did record a show there with several of them — and then I was invited to the Smithsonian for an incredible evening honoring the winemakers - Napa Valley Wines in Changing Times with:-Andy Erickson, Favia;-Dawnine Dyer, Dyer Vineyard;-Doug Shafer, Shafer Vineyards;-and Martin M. Reyes, Reyes Wine GroupThey all poured their wines during a glorious sit down dinner while also chatting about the issues facing that gorgeous region.-Got a group of Boss Babes at Nobu for an evening of pristine sushi & amazing cocktailsNow, since this is my third show recording this week, that’s the three things I have consumed since the last taping! But just wait until this weekend its chock full of events — White House Correspondents Party at the Ambassador of Japan’s Residence, checking out David Deshaies new Love, Makoto and another trip up to NYC to celebrate famous alums of the CIAToday’s show:Sahil Rahman & his partner Rahul Vinod are the two behind the wildly successful fast casual concept, RASA. And honestly, I am feeling a little old sitting here. Years ago when I started in this business I met his father, Surfy Rahman and Surfy’s business partner chef K.N. Vinod when they opened Indique in Cleveland Park in 2002. These two men were part of an incredible wave of immigrant owned restaurants in this city that helped change not just the way we ate — deliciously — but also gave people a new point of view when it came to restaurants and the dining scene in this city. Cut to today, Sahil & Rahul have turned the industry on it’s head with their innovative concept of fine fast casual Indian. I personally love where Sahil’s head is at … tune in ~Quotes:"We're not selling Indian cuisine, we're selling happiness, and Indian cuisine happens to be our medium." -Sahil Rahman“You know, no matter where you start, the most important thing is to start and be relentless”- Sahil RahmanGuests Social Media Links:Sahil RamanInstagram: https://www.instagram.com/rasa/Facebook: https://www.facebook.com/rasarisingWebsite: https://www.rasa.coTwitter: https://twitter.com/rasaFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction8:35 Embracing the Rise of Indian Culture12:42 Culinary Traditions Unleashed: Feeding Communities with Heart17:26 Easing Food Fears: Introducing Indian Cuisine with a Twist"22:30 Navigating Career Crossroads and Embracing Change"28:09 Unleashing Fast-Casual Indian Cuisine near the Baseball Stadium31:41 Ambition to Action: Rasa's Roadmap to Success35:10 Unveiling Rasa's Bold Bowls and Flavorful Delights46:40 OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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I love having a guest that I adore on Industry Night. Today’s guest, Julia Coney and I go quite a way back. The first time we met I was at a discussion/luncheon on Champagne and Julia walked into the room. And let me tell you when Julia walks into the room — you know it. There’s an incredible energy radiating from her. It’s so attractive that everyone wants to get to know her — me included! Other than being this incredible light she also happens to be an unbelievably talented wine educator, journalist and speaker! But that’s not all - this former beauty blogger - is the founder of Black Wine Professionals and Julia is the recipient of Wine Enthusiast's 2020 Social Visionary Award— AND LASTLY — I got to spend a week this past summer with Julia when we were both selected to be on the Reality trip to Israel. So, it's been almost a year since we have seen each other — so we are going to catch up and you get to hear all about the wine Julia is drinking, the insane trips she is taking and she leaves us with some of her must-do travel tips which I call Julia Knows.Quote"I think there's a disconnect because people feel like their dollars don't mean anything when they go to a restaurant. We must recognize the value of their budget and truly listen to the customer." - Julia Coney"The problem with knowing what you like is that you already know what you want and what you don't -." - Julia ConeyGuests Social Media Links:Julia ConeyInstagram: https://www.instagram.com/boweryfarmingTwitter: https://twitter.com/BoweryFarming Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction08:12 From Legal Assistant to Industry Insider12:16 Celebrating Age Diversity: Breaking Barriers, Embracing Inclusion20:11 Unforgettable Tastings and Delightful Memories27:50 Overcoming Intimidation and Embracing Approachability28:29 Cracking Customer Budgets: Unveiling Spending Habits29:58 Tips for Efficient Packing and Travel Preparedness32:17 How to connect with Julia33:31 OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Welcome to another delicious show of Industry Night with me, Nycci Nellis. So excited to share today's show because we are talking wine and not just any wine ... Napa Valley Wine. Those of you who have been tuning in over the last 7 years know that every now and again I have the absolute pleasure of talking to the wine makers & experts of the Napa Valley region. Pre-Covid a whole cluster of them would come in to pour for the industry, and the public and then get their faces up on Capitol Hill to talk to our government about their environmental, agri-business and viticulture concerns. During the height of the pandemic, we had a zoom show where I chatted with winemakers of that plight and now … I must say this is pretty exciting ... The Napa Valley Vintners are back in the DC area with over 20 of their winemaker members, once again pouring for the trade, you the very lucky general public and they are going up to that Hill to talk about the matters that affect them. I had the good fortune to join them at the beautiful Duck & the Peach where the Napa Valley Vintners were hosting an industry-only event. I set up in the too-cool-for-school gin joint, The Wells (tucked behind The Duck & The Peach) and talked all the things with three incredible women:- Teresa Wall, Senior Director of Communications at Napa Valley Vintner- Emma Swain, CEO St. Supéry Estate Vineyards & Winery- Jaime Araujo, Director of Connections & Strategy, Trois NoixLook we all know Napa Valley wines are delicious, and we all must do what is necessary to keep that pristine area the oasis it is.Guests Social Media Links: Emma SwainInstagram: https://www.instagram.com/stsupery/Facebook: https://www.facebook.com/stsuperyTwitter: https://twitter.com/stsuperyGuests Social Media Links: Jaime AraujoInstagram: https://www.instagram.com/troisnoixwine/Facebook: https://www.facebook.com/TroisNoixWineGuests Social Media Links: Teresa WallInstagram:Facebook:Twitter:Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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I always start an episode of Industry Night with what I’ve been eating and where I’ve been drinking and you know, this week I have been consuming mass quantities:Grazie Nonna — Casey Patton’s latest red sauce Italian HOT spot. Order: Tangy and bright Caesar, spicy meaty pizza & the spinach bucatini with whipped ricottaBack at Petite Cerise — Jeremiah Langhorn’s French brasserie serves all the traditions. Order: Manifest Bread (slather with the Bernaise mousse that comes with the asparagus) and the Croque Madame (ham, bechemel, think slices of bread dipped and fried and topped with an egg)Lutece — Chef Matt Conroy is keeping the food-illiterati tongues wagging for good reason. Order: The CaviarBack at Bazaar — This time for a proper dinner. Get in on all of Chef Jose Andres classicsOkay — that’s enough about my eating but stay tuned I am going up to NYC for some feasting, taking in the Thierry Mugler exhibit in Brooklyn and seeing Sean Hayes in Good Night Oscar. Full report coming next week!Today’s show:Back in February my fellow food friend David Hagedorn and I were invited out to visit Ovoka Farms in Paris, Virginia. We love a field trip. Now - footnote - my husband David and I make our way out to that area quite a lot — we love hiking at Sky Meadow state park — and I tell you this because when we pulled up to the address — I was like! OMG, David and I always wonder about this property and the house and the cows and the whole thing because it is truly a site to behold! And that’s when I met Karen Way, Owner and Roy Lambert Chief Agribusiness Officer of Ovoka Farms. Together with their marketing partner Jessica Morton they shared their story about the farm, the creation of their incredibly high end product F1 Beef — a marriage of Angus + Wagyu — and how they are managing a small independent sustainable farm. So much to learn — let’s get into it.QuotesDifferent breeds of cows were bred together to create the F1, which is a 50/50 mix of two types of cows. This resulted in a hearty cow with good marbling when raised correctly. - RoyWe are able to understand the personalities of our animals because we are attentive to their behavior and characteristics. It's similar to how we know the personalities and quirks of our family members or children. By knowing and working with their unique qualities, we are able to have a better relationship with them. - KarenFeatured GuestKaren WayOwner, Ovoka Farm LLChttps://www.linkedin.com/in/karen-way-51b55b1b6Roy LambertChief Agribusiness Officer, Ovoka Farm LLChttps://www.linkedin.com/in/roy-lambert-22558ba1Guests Social Media Links:Instagram: https://www.instagram.com/ovokafarm.virginia/Facebook: https://www.facebook.com/OvokaFarm.Paris.VAWebsite: http://www.ovokafarm.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapter00:00 Introduction02:00 My weekly Travel Itinerary07:22 Karen and Ryan’s farming business09:03 Getting Wagyu from Japan12:39 Getting the Halfsies or F115:34 Starting the cattle business23:16 The misused of the term “Wagyu” in food industry25:54 The experience raising cattles29:55 Explaining “organic” and “natural” pasture raising37:01 Explaining the taste profile45:57 Working at a cattle farm52:02 Involving with legislation and the agribusiness council55:10 Sharing the Airbnb cabin55:59 ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Welcome to another episode with I, Nycci Nellis, your host. Join David and I as we chat with Cory Van Horn, Chief Strategy Officer of Visit Montgomery, Maryland, about exciting programs aimed at engaging with locals and visitors alike in the MoCo region. We'll dive into the creative process behind thoughtful activations like the MoCo Eats program, which highlights local eateries, and the new Tastemaker Trail featuring craft beverage producers in Montgomery County. Plus, we'll explore the region's dedication to Agritourism with special guests Kelly Groff, President & CEO of Visit Montgomery, Tommy Evans, Owner & Cidermaker of Two Story Chimney Ciderworks, and Alex Markoff, Director of Calleva Farm. Discover how they work together to achieve incredible growth and success in this dynamic region. Don't miss it! QuotesMontgomery County's programming and experiences are authentic and rooted in culture. Locally, it's about showcasing that story through a program. - Cory Van HornGuests Social Media Links:Visit MontgomeryWebsite: Facebook: @‌VisitMoCoInstagram: @‌VisitMoCoTwitter: @‌VisitMoCoFacebook: @‌VisitMoCoEatsInstagram: @‌VisitMoCoEatsTwo Story Chimney CiderworksWebsite: Facebook: @‌twostorychimneyInstagram: @‌twostorychimneyCalleva FarmWebsite: Facebook: @‌CallevaMDFacebook: @‌CallevaFarmStoreInstagram: @‌callevaoutdoorsInstagram: @‌callevafarmandstoreFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction02:00 My travel itinerary in the West08:46 About the Montgomery County17:30 Introducing Tommy20:29 Creating ciders24:54 The Calleva Farm33:17 The store’s location35:32 The partnerships with Montgomery County46:09 The Tastemakers Trails49:50 Links to connect with the guests50:28 ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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I love having good friends on the show. It just allows for a wholly different vibe. Now just because Chris Floyd is a friend doesn’t mean we don’t have a whole lot to talk about! Every Industry Night show, I end by reminding everyone to take their kindness pills because issue in the restaurant industry have not abated and labor shortages are a real thing. Who better to go down that rabbit hole with than one of the most sought after recruiters in the DC hospitality industry - Capitol Restaurant Resource’s Chris Floyd.Quotes"Running a successful restaurant is tough and the industry changes rapidly. If you can last 10 years, you're a success. 20 years is exceptional, and 30 years is amazing. It's sad when restaurants close, but not everyone can survive in this business." - Chris"We've come a long way since the early days. Our team is made up of industry veterans who understand what it's like. We listen and work to find a company or job that not only boosts your career, but also fits your lifestyle. We're nice people and we do our best to help." - ChrisChapters00:00 Introduction02:37 About Christopher Floyd12:13 Attracting youth into hospitality industry16:40 Effects of pandemic21:45 Strategy on talent acquisition28:30 The changes in the industry43:44 Chris’ role in the business52:44 Links and resourcesGuests Social Media Links:Instagram: (Personal) https://www.instagram.com/chezfloyd/Instagram: (Business) https://www.instagram.com/caprrdc/Facebook: https://www.facebook.com/CapitalRestaurantResourcesTwitter: https://twitter.com/DC_FloydFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Access to healthy, nutritious food is not a given for so many. A lot of food availability issues have to do with both farming and farming practices in this country. I’m really excited to talk with Colin O’Neil, who is Director of Public Policy & Social Impact at Bowery Farming. Bowery is on a mission to reimagine farming from the ground up and is the largest vertical farming company in the United States. In Colin’s role at Bowery he is driving the social impact and sustainability initiatives as well as increasing awareness of the benefits of controlled environment agriculture. Controlled environment agriculture?! So much to learn about the positive impact vertical farming has. That’s Industry Night With Nycci Nellis.Quotes"Unsustainable farming practices have caused us to lose 40% of arable land in the past 50 years, as we've been using land too intensively, leading to topsoil erosion and water depletion." - Colin"We're using billions worth of pesticides annually, causing harmful exposure to toxic chemicals in our food and water, posing a threat to our health and future generations." - ColinGuests Social Media Links:Colin O’NeilInstagram: https://www.instagram.com/boweryfarmingTwitter: https://twitter.com/BoweryFarmingFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction01:18 Culinary Adventures in D.C. and Virginia07:34 Collin’s background 10:09 Farming Sustainability13:40 The effect of pesticides18:10 Bowery vertical farming21:37 How Bowery started and their process29:08 Bowery’s vision and mission35:27 Setting an importance to flavor and quality41:51 Social impact efforts of Bowery’s farming49:45 Innovation and the upcoming Farm Bill53:29 ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.com

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I thought I had first met Chef Nick Stefanelli when he opened up Bibiana with Ashok Bajaj back in the day, but he corrected me! We met earlier when he was with Fabio Trabocchi at the award-winning but long-gone Maestro. Anyway, back when I thought we met, Nick was rocking one of the hottest Italian restaurants in town and then he went out on his own. Took a leap opening up the unmatched Masseria in the then barely known Union Market District — it was not called that then —- Masseria was a sexy & sophisicated oasis in the center of an industrial landscape. Nick did not stop there. His multi-tiered Italian mecca, Officina on the Wharf and now Chef has gone French on us with Le Clou & Vesper at the Marrow hotel - oh and he has a Michelin star - so you know NBD ~Quotes"DC's food scene has come a long way with the opening of diverse and beautiful restaurants that continue to build upon the foundation laid by those before them. - Chef Nick"Opening Masseria was everything on the table. I went all in for it and didn't look back." - Chef NickGuests Social Media Links:Instagram: https://www.instagram.com/nickstefanelli/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapter00:00 Introduction01:20 My Dining experience04:40 Meeting Chef Nick Stefanelli06:34 Getting into the cooking business10:19 DC’s dining core14:14 Helping on opening Bibiana restaurant18:08 Building up the Masseria and Officina29:58 The champagne cart and cheese cart31:32 The Vesper Bar and a bar in the rooftop35:55 Drinking Tea and Champagne37:16 Getting the Michelin Star41:05 Create unique experiencesProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Amy Riolo! The award-winning, best-selling author of 13 books, a chef, a television personality, an educator AND Amy is one of the world’s foremost authorities on the culinary culture of Italy. I can’t even remember when we met, but what I do remember was being fascinated by her story and her incredible wealth of knowledge. Amy has joined David and I on Foodie & The Beast too many times to count, and in January we had her on to talk about her new line of regional Italian products - which were delicious! I just needed more time with Amy than the 10 minute segment that Foodie And The Beast allows. Amy and I talk about her exploration of her Italian roots, her love of her culture and how she generously shares it with all of us.Quote"When I indulge in the flavors of other regions, it's not just about satisfying my hunger, it's a way of paying homage to the culture and history that make these foods so special." - AmyProducts Mentioned:Available at www.ditalia.comEach Amy Riolo Selections Italian Primi Essentials Gift Box contains:Amy Riolo Extra Virgin Olive Oil (Abruzzo) - 17 ozAmy Riolo White Balsamic - 8.5ozAmy Riolo Sundried Red Pesto - 6.35 ozAmy Riolo Selections Maccheroni Pugliesi 14.1 ozVerrigni Spaghettoro Pasta - 17.6 ozTenuta Margherita Carnaroli Rice - 17.6 ozCordero Organic Cannellini Beans - 8.8 ozGuests Social Media Links:Amy RioloInstagram: https://www.instagram.com/aasrioloFacebook: https://www.facebook.com/amyrioloofficialFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction06:42 Becoming a well-known person in the Italian culture11:46 The history, culture, and tradition of Calabria19:11 Embracing the mediterranean lifestyle23:10 Serving people with the indigenous culture and food27:17 Thoughts about the unique ingredients from Italy39:10 Talking about the products from Amy’s box41:06 Honoring the culture from amazing history43:52 Talking about Amy’s books56:12 How to connect with AmyProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Over the summer I had the good fortune to be a part of an amazing group of food, wine & hospitality leaders who were tasked with opening our minds and baring our souls - personally & professionally - on a 24/7 non-stop/action-packed journey to Israel, aka Reality Israel. I learned so much about the complexities of the region and the importance of food culture. I walked away with more questions than answers and I was also given the incredible gift of family. Waxing poetic about the trip aside — it would have never had been the kind of experience without the incredible leadership of Michael Bauer. He is a professional educator and tour guide. As a field educator with over 25 years of experience, Michael has led adventure tours around Israel, Jordan, the Sinai desert and Turkey. Michael has guided and taught Senators and Parliament members from different countries, Military Intelligence Units, Celebrities from the entertainment industry — ahem and me! He is also the author of “Israel Journey - Eight Days In One Of The World’s Most Complex Countries”. I’m so thrilled to be reunited with Michael today.Quotes“The conflict is primarily a story about psychology and the preservation of identity” - Michael“Telling personal stories and exploring emotions is an effective way to learn about the Middle East, as opposed to only learning through statistics and text” - MichaelGuests Social Media LinksMichael Bauerhttps://www.instagram.com/bauertrails/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/The List Are You On It | Home‌‌Chapters00:00 Introduction05:55 Exploring the Evolution of Adventure Tours in the Middle East07:46 Uncovering the Historical Legacy of Israel for Tourists.10:24 Exploring The Culinary Diversity of Israel14:34 Food Politics in the Israeli-Palestinian Conflict16:25 Political Discourse Around Food in Jerusalem18:25 Reflection on a Trip to the West Bank and Jordan26:14 The Meaning of Judaism and Kosher Rules30:12 Kosher Rules in Jewish Identity34:01 Ethiopian Jews and the Restrictions of Kosher Laws41:47 Incorporating Personal Stories into Learning About Israel43:35 The Power of Stories in Shaping Emotions and Experiences46:24 Understanding The Rich Cultural Heritage of Israel49:41 ConclusionProduced by Heartcast Mediawww.heartcastmedia.com

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As the listeners of this show you know , I am an eater! And, I get asked a lot about how I balance my profession of eating while staying in good physical shape — and honestly mental shape as well. Long story, but I have been accused publicly that it was not possible for me to eat the way I claimed because of my size. Which was really inappropriate and honestly wrong. I am not going to pretend that having a good relationship with food is easy — it isn’t. But I am a big believer in the pleasure of food which brings me to today’s guest, someone I haven’t seen in AGES! Mary Beth Albright! She is a food expert, food attorney and a finalist on Food Network Star. She also competed on Iron Chef America. Mary Beth has advised on food systems and managed a White House initiative. Recently she published an incredible book, Eat & Flourish - How food supports emotional well being. I am so excited to go down this rabbit hole on the food/mood connection with Mary Beth!Quotes“All of us can rise strong from something and we all can take our weaknesses and turn them into strengths” - Mary Beth “The food that we eat affects our emotions and we can either accept that reality and learn to manage it and learn to use it to our advantage” - Mary Beth Guests Social Media LinksMary Beth Albrighthttps://www.instagram.com/mary.beth/http://www.marybethalbright.com/https://twitter.com/MaryBethFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/The List Are You On It | Home‌‌Chapters00:00: Introduction02:36: Fairfax City Restaurant Week04:34 Balancing Eating and Physical Health06:19 How Food Supports Emotional Wellbeing08:10 Turning Biggest Weakness to Greatest Strength14:01 Evolutionary Mismatch Between Our Physical Bodies & Food Choices 16:09 Whole Foods and the Science Behind Eating Them17:45 Link Between Food, Emotions, and Gut Health24:33 Gut Microbiome and Its Impact on Emotional Wellbeing26:18 Relationship Between Food and Emotions28:57 Importance of Plant Based Eating35:03 Psychology of Food Perception and Inflammation37:04 Scientific Evidence About Nutrients38:30 ConclusionProduced by Heartcast Mediawww.heartcastmedia.com

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This is a total blast from the past for me. I met Matthew Carroll so so long ago — it’s making me age just thinking about it. I believe we met when he was the sommelier at 2941. Matt was a well-known sommelier at the storied Inn at Little Washington before 2941 and he moved a bit around the DC Market and then poof — he disappeared. He’s now with Skurnik Wines & Spirits, a true family business that has been around since the mid-1980’s. Now not only are Matt and I going to catch up and learn more about his wine journey this guy brought in bubbles! Lots and lots of bubbles — we are going to get into the who, what, where why and when of Champagne. And I seriously regret driving to the WineLair today.Quotes“For each guest you approach, you should consider how you may best communicate what you're attempting to convey to that person. Right. To do so in a compassionate way, I believe it is necessary to provide them with information and make them feel powerful by your wine list, among other things.” - Matt“In regards with the making sparkling wines,you really do sort of take these things, all these elements and you kind of get to build the wine the way you want it." - MattGuests Social Media Links:Matthew Carrollhttps://www.instagram.com/skurnikwineshttps://www.facebook.com/skurnikwines https://www.skurnik.com https://twitter.com/skurnikwinesFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/The List Are You On It | HomeChapters00:00 Introduction02:05 Beautiful places06:00 Meeting Matthew Carroll07:47 Getting into wine11:29 Master Sommelier programs13:17 The exams16:00 Managing the schedules19:08 Helping guests with wines26:31 Exploring the industry29:10 Skurnick’s history35:07 About the wine producer39:30 About the different types of wine55:31 Advice to broaden your wine knowledge59:33 ConclusionProduced by Heartcast Mediawww.heartcastmedia.com

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Back in the Fall I was blessed with being asked to interview famed author and story teller, Michael Twitty on the main stage at the Capital Jewish Museum Festival. I did an Industry Night about it as well — please see past episodes — and while I was chatting with Michael I met LaNitra Berger. LaNitra is an Associate Professor of History and Art History and a Director of African and African American Studies at George Mason University and she told be that she and Lauren Strauss who is a Senior Professorial Lecturer (History Department and Jewish Studies Program) and Director of Undergraduate Studies, Jewish Studies ProgramAmerican University were co-teaching a program together! I was like I need to know more. Given what’s happening in the world today — pre-Ye or post — there’s places where the Jewish & Black diaspora connect and also divide. We really go into it ~QuotesSo across the spectrum where black people were able to flourish in the arts, you often find that Jewish people are supportive in a variety of ways. - LanitraI felt that it was a responsibility to also talk about less attractive, less positive examples of black Jewish interaction and give sort of, you know, of a fuller, fuller fledged picture of Jewish interaction with black customers. - LaurenGuests Social Media Links:Lanitra Bergerhttps://www.lanitraberger.comhttps://www.linkedin.com/in/lanitra-berger-38a5715 https://www.instagram.com/lanitrabergerDr. Lauren Strausshttps://www.linkedin.com/in/lauren-strauss-81386783https://www.american.edu/cas/faculty/strauss.cfmFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction02:35 My busy week06:25 Introducing our guests08:08 About Lanitra Berger10:46 About Lauren Strauss15:41 Exploring Black and Jewish relations20:18 The history, culture, and society27:53 The Jewish and African American interactions35:11 The intersection of Black and Jewish cultures39:37 The food culture and tradition in Jewish perspective44:45 Classroom interaction about Black and Jewish Identities54:02 ConclusionProduced by Heartcast Mediawww.heartcastmedia.com

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There is something about this time of year isn’t there. We are all a little off. It’s hard to get our mojo going after all the holiday insanity and here on the East Coast the weather is so dreary — I don’t know about you but I am really trying to build time into my days that allow me to focus on my goals for the new year — personally and professionally — and its hard. It’s hard to be honest with yourself and do the work. That’s why I am so excited to dive in deep today with J J DiGeronimo. She joined me on Foodie And The Beast a few weeks back and I was like — I need more! — JJ is a two-time award-winning author and she helps women raise their frequencies and empower their future impact through strategies, mindfulness, and energetic practices. YES PLEASE — So This may not be completely industry centered but we all need guidance to better our businesses and ourselves.QuotesRecognizing the connection between fear and money has been a game-changer. It opened up so many possibilities to understand my self-worth. - JJMaintaining a high frequency can be challenging, but asking yourself how you spend your time, who you talk to, and what you think about is key to maintaining positivity. - JJYour emphasis on being present in the moment and acknowledging that "here is there" is a powerful reminder to live in the present and not constantly chase something in the future. - JJGuests Social Media Links:Instagram:https://www.instagram.com/jjdigeronimo/Facebook: https://www.facebook.com/JJDiGeronimoOfficialWebsite: https://www.togetherweseek.onlineLinkedIn: https://www.linkedin.com/in/jjdigeronimo/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction02:02 Visiting various restaurants05:36 Introducing our guest, JJ Digeronimo08:04 How JJ started her new journey10:06 Personal growth14:05 Overcoming self-doubt16:33 coming up the 74 key findings19:53 Adjusting your energy and Overcoming the Illusion of Success20:27 Maintaining and raising the energy25:59 Defining what is self-worth28:59 Finding gratitude and success31:31 Some life lessons and understanding dynamic relationship38:06 Using birth charts to understand oneselves42:21 Conclusion and OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Emily Post has been America’s go-to source for etiquette and manners advice for the last 100 years. How Emily Post started and how her legacy continues is a rich rich history. It’s all rooted in — believe it or not — being considerate & respecting others. Etiquette is for everyone and meeting people where they are is exactly what Emily Post’s classic guide is all about. The latest version has been completely rewritten with up-to-date and comprehensive advice. With me today is the author and great-great-granddaughter of Emily Post, Lizzie Post. She and I met a few weeks back, had a lovely lunch and chatted about her keeping the family tradition alive and evolving with the timesQuotesEtiquette can be defined as a set of manners and principles, which include consideration, respect, and honesty. - Lizzie PostWe want to present the best version of our authentic selves. - Lizzie PostEtiquette can be a powerful tool for building communities and fostering good relationships when it is used for self-reflection, to make others feel comfortable, and to be aware of the needs of others. - Lizzie PostBooks Mentioned:Emily Post's Etiquette Centennial Edition -https://www.penguinrandomhouse.com/books/665502/emily-posts-etiquette-the-centennial-edition-by-lizzie-post-and-daniel-post-senning/Guests Social Media Links:Instagram: https://www.instagram.com/higher_etiquetteWebsite: www.emilypost.com‌Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 Introduction02:05 Wining, Dining, and Nightlife in D.C05:43 Introducing Emily Post12:17 Etiquette in connecting with others successfully17:25 The Post Family Legacy22:54 The modern etiquette for hosting and guests33:44 Difference of business etiquette36:37 Thank you note39:54 Tipping etiquette in the modern world47:19 Helping frustrated individuals.51:20 dress code etiquetteProduced by Heartcast Mediawww.heartcastmedia.com

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One of the biggest names in restaurant real estate is John Asadoorian of Asadoorian Retail Solutions. John is an expert in developing and implementing retail leasing strategies. A recognized authority on all things when it comes to the regional real estate market. I brought him on the first Industry Night of 2023 because we hear so much about the hospitality industry and it’s razor thin margins, staffing shortages and cost issues but the one thing that really isn’t discussed is the space — or the development of it. How does a massive development like the Wharf or Union Market District create its vision for retail/restaurants/etc and then make it happen. John makes these deals — but how is success ensured? AND with all the concerns out there — what will the market bear?QuotesI always look at businesses as what's their story, Who's the owner? Why are they doing this? And could that add value to this piece of real estate? - John AsadoorianIf you have a certain vision, and you believe in this, and you do the right thing with the right people, the success will come - John AsadoorianGuests and Social Media LinksJohn AsadoorianPresident, Asadoorian Retail Solutionshttps://www.linkedin.com/in/john-asadoorian-3364956http://www.asaretail.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellishttps://www.thelistareyouonit.comChapters00:00 Introduction02:06 The Holiday activities05:41 Introducing John Asadoorian09:37 Getting small town vibe11:46 The restaurant frenzy16:02 Selling outside concepts20:31 Balancing between local and international business27:19 Ensuring the success and making people enjoy40:01 The recovery from pandemic44:02 Looking forward for a good 202347:10 ConclusionProduced by Heartcast Mediahttp://www.heartcastmedia.co

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Charlie Trotter — Changed the way we eat in this country today. Chef, restaurateur, cookbook author, television star multi multi award winner — but also mercurial, demanding tempermental — maybe he would say I’m just driven to do what I want to do. And let’s be honest Charlie Trotter did just that. Now I never met Charlie or dined in his famous Chicago restaurant but I have heard story upon story over the years from the legions of chefs who worked under him — forget six degrees of kevin bacon —- it’s more like six degrees of Charlie Trotter. In with me today to chat about the man .. the myth ...- Rebecca Halpern (Director of the new documentary, LOVE, CHARLIE- Lisa Ehrlich (featured in film; Charlie Trotter’s first wife and partner in opening Trotter’s in Chicago)- Michelle Gayer (Pastry Chef; served as Executive Pastry Chef at Trotter’s and Trotter’s To Go)QuotesI wanted people to at least appreciate what he went through in order to make Charlie Trotter's what it was and to have an impact on American fine dining - RebeccaHe was really trying to make the best possible product he could for the customer. - MichelleHe was always very generous with me and my family and my career and everything and turned, you know, so grateful. - MichelleGuests and Social Media LinksRebecca Halpernhttps://www.rebeccahalpern.com https://www.instagram.com/rebeccahalpernMichelle Gayerhttps://www.instagram.com/themichellegayerLisa Ehrichhttps://www.linkedin.com/in/lisabehrlichFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis https://www.thelistareyouonit.com00:00 Introduction01:43 Restaurants are opening everywhere07:15 Rebecca telling the story of Charlie15:20 Charlie’s life from self-made chef to a legend23:33 Being a woman in Charlie’s restaurant29:50 Creating the recipe book34:52 The special connection with Charlie43:33 Where to connect?Produced by Heartcast Mediahttp://www.heartcastmedia.com

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Makers Are The Entrepreneurs of The FutureHo Ho Holiday activations ... Holiday markets are a thing. Years ago — DC didn’t have a single market dedicated to local makers and craft artisans. Now, our cup runneth over! Julie Greenstein and Debbie Sonnenreich are Co-Founders of one of the best pop-up markets in the region, URBNmarket. This upscale, incredibly well-curated handmade, and vintage, market is now at the Hotel Washington and at Mosaic District. Julie and Debbie are in with me to talk more about the growing trend and they brought with them some of their makers:-Crystal M. Ellis, B.Birdwatcher Spiritual Stones-Terra Saunders, Creator/Co-Founder, Della Terra Organics-Sebastian Shriver, Founder, Black Eyed Susan Spice CompanyAll of whom I am so excited to learn more about. Let's get shopping!QuotesWe started the URBN market in DC because there weren’t too many markets in the area. URBN market is like a market with amazing vendors and handmade and vintage items and sometimes we call it Etsy live - JulieI am really happy to say that a lot of people in D.C. now have a Bird watcher on their wrist. - CrystalI always encourage people to look at the labels and read the ingredients. If it's not all plants, don't trust it. - TerraSome of the best advice we got in our first festival is always trying to be the hot sauce seller at a non-hot sauce event - SebastianOur GuestsTerra Saundershttps://www.shopdellaterra.com Julie Greensteinhttps://twitter.com/really444 https://urbnmarket.com Sebastian Shriver https://blackeyedspices.comCrystal Ellishttps://www.instagram.com/bbirdwatcher https://www.bbirdwatcher.com FeaturingNycci Nellishttps://www.instagram.com/nyccinellishttps://www.thelistareyouonit.comChapters00:00 Show intro01:45 Checking the Mayflower Club06:56 Talking about the market07:56 Gathering vendors08:58 Expectations10:40 About Crystal and her business13:21 Thestones and the metaphysical15:42 Taking care of the stones17:44 About Terra and her business20:46 Putting the products together27:33 Sebastian and his spice business30:59 Death by chocolate33:50 Getting into the URBN market37:11 The process of selecting vendors40:34 LinksProduced by Heartcast Mediahttp://www.heartcastmedia.com

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So many very exciting things happening here on Industry Night with me Nycci Nellis. First the new home & sponsor. Most of the shows are now taped at the private wine club, WineLair. However, today's show finds us with Jill Erber the absolute cheesiest and I say that whole heartedly. Jill opened her first Cheesetique in 2004 — the one we are recording from today -- in Del Ray and she now has a second one in Shirlington. Jill chats entertaining with cheese all day long which is why we are such good friends. She talks about the cheese, she serves the cheese and I eat the cheese! AND! Sometimes she pours wine — It is a perfect relationship! So today at the Del Ray property people from all over the area are coming into Cheesetique for their annal Wine & Dine Expo. Jill invited me to record the show here so she and I could chat cheese, holidays, all her programming and so much more. Jill brought with her several of the people pouring wines today including John Peters from Well Crafted Beverage & Andrea Wallace from Metro Cellars. Warning we learn how to saber -- and and are ready to entertain at our next dinner partyQuotesThere is kind of an industry expectation and standard of what it means to be natural. And it means you're just not adding stuff in the winemaking process. - Andrea WallaceWhat I have found in my relationship with our vendors is that the personal relationship and knowing one another is the most important. - Jill ErberGuests ad Social Media LinksJill Erberhttps://www.instagram.com/cheesetique https://www.cheesetique.com John PetersAndrea Wallacehttps://www.metrocellars.com ‌Featuring Nycci Nellishttps://www.instagram.com/nyccinellis https://www.thelistareyouonit.com Chapters00:00 Show Intro 04:47 Curating Cheese06:26 What makes cheese a holiday-ish?08:16 How seasonality impacts the cheese market?11:00 The importance of Expos17:19 Introducing John Peters19:15 Finding small wineries 21:12 Variety of wines21:50 1st Wine Tasting and cheese pairing25:22 2nd Wine Tasting and cheese pairing29:21 Introducing Andrea Wallace33:51 Working With Metro Cellars34:50 Production of Wine38:26 Natural Wines40:33 3rd Wine Tasting and cheese pairing42:19 4th Wine Tasting and cheese pairing44:13 What is Sabering?43:02 How to reach Andrea46:46 Working with wine experts51:40 Understanding wines and cheese and simple ways54:07 What to lookout for56:00 Online platforms and locations57:44 OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Industry Night is now recorded at the beautiful private wine club, WineLair in downtown DC. WineLair's chef, Kene Izegnu joined me to talk about her journey to this kitchen -- she has quite the resume -- and how she balances being a chef with her diabetes diagnosis. And then! Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” My kinda guy! He has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry and launched a podcast called Flavors Unknown, featuring his conversations with these personalities. More recently Emmanuel released the book Conversations Behind the Kitchen Door his collection of these and other dialogues with award-winning chefs from various backgrounds and cultures, sharing their experiences of the where and why of food culture is where it is today.QuotesThe recipe is only a guideline. You can change it or replace it. You can free to experiment in the kitchen and it is a great learning - EmmanuelBeing a chef is always staying fresh and relevant. there are things that need to stay on the menu because nobody's going to let it go but the rest of it has to be engaging and has to stay fresh. - NycciOur GuestsChef Kene Izegbuhttps://www.instagram.com/keneizegbu Emmanuel Larochehttps://www.linkedin.com/in/emmanuellaroche https://flavorsunknown.com Book MentionedConversations Behind the Kitchen Doorhttps://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174 FeaturingNycci Nellishttps://www.instagram.com/nyccinellishttps://www.thelistareyouonit.comChapters00:00 Introduction06:19 Chef Izegbu entering the food industry08:20 Experiencing Type 1 Diabetes 11:01 How to reach Chef Izegbu11:44 Background life of Emmanuel Laroche17:05 What is Flavors Unknown18:36 About his book 22:34 The influence of immigrants to the Food Industry25:38 The interesting stories in the book29:38 Recommended stories for foodies32:28 Recommendations for foodie travelers35:39 Seven common parts of creative process for chef39:18 The best thing about the book44:40 How to reach EmmanuelProduced by Heartcast Mediahttp://www.heartcastmedia.com

Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture

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After almost 3 years — basically since March 9th 2020 — Industry Night is no longer being recorded in my bedroom. Excited to announce a partnership with the private wine club, the WineLair. Jon Krinn, CEO of WineLair invited me to host Industry Night out of their facility and joined me in the beginning of the show to introduce us all to the sips and swirls of a private wine club. And then there’s the caviar. I mean if there was ever a place to snack on those briny creamy baubles of deliciousness it is here at WineLair. But before you warm up your belinis! Sarah Mayo, the Global Sales and Marketing / CCO at Black River Caviar, aka Esturiones del Rio Negro and has worked internationally in the food and wine industry for over 30 years. She is a WSET Diploma holder, worked as Deputy Editor of Robert Parker Wine Advocate, and is an expert in the field of caviar procurement.QuotesThere are people who want to be associated with clubs. Wine Lair is a club for eating and drinking with like-minded people - Chef JonWhat I've always tried to do is just take the physical stuff and turn it into a relationship, make a lot of friends, and get like-minded people together. - Chef JonCaviar is not for collection, it’s for consumption - MayaOur GuestsJon KrinnCEO of WineLairhttps://winelair.com/https://twitter.com/chefjonkrinnSara MayoDirector of Global Sales and Marketing at Black River Caviarhttps://www.blackrivercaviar.comFeaturingNycci Nellishttps://www.instagram.com/nyccinellis https://www.thelistareyouonit.comChapters00:00 Introduction03:11 What is Wine Lair06:00 The staff of Wine Lair12:35 Events for the Public15:01 About Sarah Mayo16:04 What is a Caviar23:17 The aquaculture and farming28:29 Harvesting and storage34:12 Varieties of Caviar36:47 Tasting the Caviar39:07 The business model41:05 OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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Famed mixologist, Colin Asare-Appiah noticed how  Black  and Brown mixologists had received barely any recognition throughout history. The result? Black Mixcellence: A Comprehensive Guide to Black Mixology. This book covers the contributions of Black and Brown mixologists through the spirits and mixology industries. The “Cocktail Kings” star shares many pivotal events along with the significant history, inventions, and monumental contributions of  people of color in the spirit and hospitality world. On the next Industry Night, Nycci and Colin do a deep dive into the history of mixology — stories that you don’t know but you should. That’s Industry Night with Nycci Nellis Tuesdays at 7pm.

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DC is not really known as a destination for national food and wine festivals. Don’t get me wrong DC has festivals — LOTS of them — but they’re usually for the locals. We don’t have an Aspen Food & Wine or a South Beach. But that is about to change with the first annual Georgetown Wine & Dine Weekend held November 4-6 at Bourbon Steak and the Four Seasons Hotel Washington, D.C. It’s a weekend-long retreat for wine lovers, foodies, and fine wine collectors. With me today on Industry Night is Marc Bromley, General Manager of the Four Seasons, Head Sommelier of Bourbon Steak, Winn Roberton, and Robert Curtis, Executive Chef of Bourbon Steak. You want info and I got the deets …

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Aaron Dante is taking the Baltimore by storm with his NoPixAfterDark podcast, winner of 2020, 2021 & 2022 Readers Choice Best of Baltimore for the Baltimore Sun and 2020, 2021 & 2022 Reader Choice Best of Baltimore for Baltimore Magazine. Aaron has his finger on the the pulse of Baltimore — so he has a lot to share and he is expanding to DC (but hopefully not for my job)! Last week we talked Food Rescue and how we can all help eliminate food waste and get healthy and nutritious foods into the hands of those who need it. This week Jackie Carlo of Manna Food Center pops in to chat about the extensive DMV Recovery Week — what that means, Manna’s involvement and how you can participate. Industry Night with Nycci Nellis 7pm on Real Fun DC.

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Last week was the Historic White House Conference on Hunger, Nutrition, and Health. I know this doesn’t sound like rocket science but if people eat healthily they are less likely to suffer from illness — but access to fresh fruit and vegetables and other non-processed foods are unavailable and out of reach for so many. This isn’t the first time that we’ve talked about food deserts or the economic disparity when it comes to access on Industry Night and it won’t be the last. Today I talk with people who are trying to make hunger a thing of the past through another issue we talk about a lot eliminating food waste: Kate Urbank & Colleen Gillespie both of Food Rescue US, a nonprofit food recovery organization that works with volunteers to pick up donations and then directs it to community organizations and with them Dave & Luther Kiyvra of To Be Well Fed & Chris Holland the Community Relations Manager from Wegmans. We’re tackling ways to end hunger and eliminate food waste. Listen in @ 7pm on Tuesdays on Real Fun DC.

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The Capital Jewish Museum—a new museum opening at Third & F Streets, NW, in Spring 2023—is a secular organization that explores the intersection of the American Jewish experience in the nation’s capital. Now a lot of you may be like …. another Jewish Museum … and let me correct you. There is not a Jewish museum in DC, there’s the Holocaust Museum, which is not a celebration of Judaism that is a tomb of remembrance. This Museum will inspire connection across communities with me today to talk about the new museum and the Capital Jewish Food Festival is Lisa Del Sesto, Museum Educator of the Capital Jewish Museum. Lisa brought with her good friend Susan Barocas, chef, caterer, and food writer who is putting on the staged events. Lauren Newman from CityBlossoms one of the Museum’s Community Partners and Peter Schechter from Immigrant Foods talked about all the restaurant involvement. Industry Night with Nycci Nellis, Tuesdays at 7pm on RealFunDC

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Bethesda, Maryland. Once a sleepy little bedroom community of DC is now a destination city. Incredible restaurants, unique retail and so much beautiful walking space. On the next Industry Night, Nycci was joined by Stephanie Coppula of Bethesda Urban Partnership and with her, Chef Al (Alfred Ashish) of Duck Duck Goose, Susan Lennon of Smoke BBQ, and Roberto Pietrobono of Olazzo, Gringos & Mariachis and Alatri Bros (an OG of Bethesda restaurateurs). The group discusses how Bethesda perfectly executes the three R’s - residences, restaurants, and retail - which make Bethesda an ideal place to work, play and live. Industry Night at 7pm on Real Fund DC

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The BEAST is back. No, not David Nellis of Foodie And The Beast fame. The BEAST - The Snalleygaster Festival. Back on with me is world-renowned beer expert, Neighborhood Restaurant Group Partner, and one of the brains behind Snalley, Greg Engert. Greg & I catch up on the the10 year anniversary and how one goes about curating all the incredibly unique offerings that one can really only find at this festival. Greg brought with him John and Bonnie Branding, Founders of the really fabulous Wheatland Spring Farm Brewery (Waterford VA), and the no less fabulous Dino Funari the Founder of Vitamin Sea Brewery. Together we chatted about the beer process, the current artisanal beer landscape, and what makes Snalleygaster so special. That’s Industry Night with Nycci Nellis, Tuesdays at 7pm on RealFunDC

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There’s a lot of sex appeal to the restaurant industry. Everyone wants to be a part of it. All that eating and drinking! Especially the drinking part. But it is work. Mike Cherner and Chris Schmid of Prestige Ledroit have really taken their passion for unique spirits and wine and made it their profession. But first, last week Tom Seitsema sort of stepped in it when he couldn’t recall the names of female sommeliers in the DC Area. What the What said all the women beverage directors and sommeliers! And like that, the DC Women In Wine doc was born. Tammy Gordon joins me with the details. Industry Night @ 7pm on Tuesdays on Real Fun DC.

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What is an Independent Grocery Store? It’s NOT a store that is run by some huge corporate conglomerate with hundreds of properties across the country and it DOES NOT have a finger on the pulse of the community that it is in. But an Independent Grocery store, like Dawson's, does! Back on the show with me today is Bart Yablonsky of Dawson’s Market. Bart has made it his and Dawson's mission to be an active part of the community by showcasing local artisans and products. He is a true local curator and lucky us he curated the show today by bringing with him a group of people who are making amazing products — available at Dawson's — Patrice Cunningham, Tae-Gu Kimchi Lane Levine, A Friendly Bread Karen Hoefener, NOMAD DUMPLiNGS Learn more about these amazing local talents on Industry with Nycci Nellis, Tuesdays at 7PM on Real Fun DC

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Everyone wants to open up a restaurant! It looks soooo easy — but there’s a reason that the restaurant failure rate is so high an estimated 30% failure rate. Profit margins are notoriously low, staff turnover is incredibly high, and the financial and operational challenges ushered in by the pandemic aren’t going away any time soon. The needs of the DC restaurant and hospitality industry are large. Enter the Restaurant Association of Metropolitan Washington (RAMW) and Executive Director, Kathy Hollinger for the latest status of our industry. What is happening locally - staff shortages, service fees & tipped wage — there’s a lot for the layperson to know and take in to be a truly educated diner! AND! The RAMMY’s are back. All that and more on the next Industry Night with Nycci Nellis, on Real Frun DC.

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I used to have a black thumb and because of an Imperial Palm, I began a slow descent into plant parent mania. I have no idea what I am doing, it is truly by a hope and a prayer that my plants not just survive but thrive. Lucky for all of us — there are incredible plant shops with passionate experts in the DC area and I have three of them here with me today -Matthew Roberts (Store Manager and Horticulturist, Gingko Gardens -Mollie Lee (Little Leaf Shop Director) -Mignon Hemsley and Danielle Doswell (co-founders of Grounded) On the next Industry Night, we talk plants, plant care, plant love, plant obsessives — why did that plant die?! — and DC Plant week. That’s Industry Night, Tuesdays at 7pm on Real Fun DC.

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In March 2011, a magnitude-9.0 earthquake and then a massive tsunami struck Japan’s Tohoku region along the northeast coast. Near-total devastation and more than 20,000 deaths, Wiping out most of its food production it had forced the Japanese to reimagine the framework of the local economy, and it’s responding with surprising economic vigor thanks to new approaches to farming and fishing. Here in the US, the Japanese Embassy works to connect & educate US chefs and consumers on Tohoku’s farmers and fishermen. On the next Industry Night, Ryo Tsuzukihashi, Agriculture attaché at the Embassy of Japan, and Misaki Tanida, of Horaiya Honten Join Nycci to discuss how the region literally is rising from ashes. Tuesdays at 7pm on Real Fun DC.

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While we all may be behaving as if the pandemic is over, it isn’t. And the residual effects of the last two years will clearly be felt for some time to come. Nobody knows that more than people in the hospitality community. A few weeks back, Greg Engert & Michael Babin of Neighborhood Restaurant Group reopened their flagship Churchkey to much well-deserved fanfare. It’s been a minute since the three of us have had a chance to catch up. Tune into Industry Night with Nycci Nellis on Real Fun DC.

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Nina Oduro, Co-Founder of Dine Diaspora launched her Black-women owned agency with an eye toward culinary, community, and commerce. A connection of people and brands to African diaspora food culture. Dine Diaspora launched their 2022 “Black Women in Food” awards honoring 31 women. Don’t you want to know who they are? Find out on Industry Night with Nycci Nellis on Real Fun DC

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Farmers Markets don’t just miraculously happen it takes a village to find an area with a need, identify the right location, get the right players together, all the permits, and then you have to curate the vendors and then, finally ring the opening bell! Deb Moser and Mitch Berliner have done just that. The new Half Street Market has opened right at Nat’s Ball Park — and on tonight's Industry Night Deb & Mitch brought their village: Michael Stevens President of The Capitol Riverfront BID, Mark Hannan Investment Associate Jair Lynch Real Estate Partners and Robert Giaimo, CEO and Co-founder, Silver Diner. But first The Friends Experience is in town and Jamaal Orr has the 411 on how you can hang with Joey, Monica, Rachel and the Gang. Industry Night every Tuesday at 7pm n Real Fun DC.

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Buildings Are Alive! Don’t believe me? On the next Industry Night, I chat with Cathy Frankel, Vice President for Exhibitions and Collections, of the National Building Museum and Bruno de Sa Moreira, CEO for Histovery, the team behind Notre-Dame de Paris: The Augmented Exhibition. But before we all chat Emily Schildt, CEO & Founder of Pop Up Grocer, now at Union Market takes through her curated aisles. That’s Industry Night with Nycci Nellis on Real Fun DC.

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Let’s go on a field trip to Richmond with Robey Martin. Robey is an incredible mover and shaker in Richmond’s hospitality scene and nobody knows the ins and out quite like her. Robey is a food journalist, on air personality for CBS 6, hosts the Eat It Virginia podcast and she joins Nycci Nellis on Industry Night on Real Fun DC

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In case you didn’t get the memo — events are back in DC. And bringing back one of the area’s most beloved events — New Kitchens on The Block — creators Al Goldberg and Nevin Martell catch us up on what April 30th 2022 will look like and brought with them several notables who's doors you will be entering soon: Blake King of ToriSumi Yakitori + Marcelle Afram, Shababi Diner + Margaux Riccio of Cenzo’s Upper West Side. Industry Night with Nycci Nellis on RealFunDC

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We are so lucky to have a thriving theatre community in the DC Area. The Launch of Grace, The musical is an incredible example of the talent here. On Industry Night, Nycci chats with Composer and creator of Grace, Nolan Williams, Jr & Chef Tiffany Derry the owner, operator, founder of Roots Chicken Shak franchise and the Roots Southern Table restaurant and who is an advocate for the show. We should all say Grace, 7pm on Real Fun DC.

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DC Central Kitchen’s Mike Curtin has been a regular on Industry Night since it launched in The Line Hotel five years ago. The last two years Mike and Nycci have talked a lot about how DC Central Kitchen has had to twist and swivel to continue with its mission. A little return to normal, DC CENTRAL KITCHEN’S CAPITAL FOOD FIGHT is back. With Mike is Tom Colicchio of Crafted Hospitality and you may have seen him being super judge-y on Top Chef, former champ of Cap food fight Chef Ris Lacoste and one of this year’s contenders, Chef Ben Lambert. Industry Night on Real Fun DC at 7pm

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Our relationship with food is an ever-evolving journey. On the next Industry Night, Nycci digs down deep with certified eating psychology expert and health coach, Elise Museles and talks her new book, Food Story: Rewrite The Way You Eat, Think & Live. 7pm on RealFunDC

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In the last 15 years, there has been a real shift in the food court — the food hall. Food halls offer an alternative to traditional dining and more of these concepts are opening every month including Western Market in Foggy Bottom. On the next Industry Night, Nycci talks the business of food halls, the curation of a food hall and running your concept in a food hall with CANA Development’s Nick Alevroginnis & Mercedes Cowper, Dane Cherry of Mason’s Famous Lobster Rolls & James Yarborough Owner, RAWish. Industry Night on Real Fun DC Tuesdays at 7pm.

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March marks the celebration of Women’s History Month, a time when we commemorate the role of women in history and the women in the hospitality Industry. During the pandemic women chefs, restaurateurs and makers twisted and swiveled and then turned to each other to keep their businesses afloat. Enter Regarding Her. On the next Industry Night, Nycci speaks with Regarding Her founders, Sylvie Gabriele and Dina Samson about the LA organization that has now spread its wings to DC. Local board members, Joy Crump and Fiona Lewis shed light on the new growth and the 14 days of RE: Her events.

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Recycling is confusing. Compost. Reusable bags. No straws. Want to live a less wasteful life but feel that you’re failing miserably? Help is on the way! Author of Zero Waste Living, the 80/20 Way, Stephanie Miller joins Nycci Nellis on Industry Night to help all of us do better. And, Love Local is back to provide funding for National Landing restaurants and small businesses. Tracy Sayegh Gabriel, National Landing BID fill us in. Industry Night with Nycci Nellis, 7pm on Real Fun DC.

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On the next Industry Night, Nycci makes sure that love remains in the air and retains its post-Valentine’s Day luster with author, Christine DeLozier and her book, Diet for Great Sex. And, Heather Clancy & Paul Caris both with Grace O’ Malley Spirits zoom in from Ireland to talk Irish Whiskey, Irish Gin, and the amazing story behind Grace O’ Malley

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A computer that predicts what wine you will like? Yep! Katerina Axelsson, founder & CEO of Tastry, a California sensory science company that predicts how consumers will perceive any product you can taste or smell joins Nycci Nellis along with Sommelier/Wine Steward at Vons Grocery, Hillary Klein and Alexandre Remy Managing Partner/Winemaker at Atlas Wine Co for a deep dive on the science of making and drinking wine. Industry Night at 7pm on Real Fun DC

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Being a model sounds fabulous. But not every pretty face becomes a model, creates a style aesthetic and becomes a sought-after stylist, and launches a modeling company, especially in DC. Joy Kingsley-Ibeh did all of that, truly the definition of an entrepreneur. But first, Nycci catches up with Chef Eric Adjepong who is taking time out of the kitchen to host Food Network's Alex vs America. Industry Night 7pm on Real Fun DC

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Omicron is spreading like the highly transmissable virus that it is, restaurants are short staffed, and market shelves are not well-stocked. Uh who can use I drink? On the next Industry Night, Nycci talks with Sam Nellis (yes, they’re related) Beverage Director for All Purpose Pizza & Red Hen about getting on the dry-January bandwagon. Zero-proof cocktails, non-alcoholic beers & wines offer up more than you think. Just don’t call them mocktails.

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On the first Industry Night of 2022 Nycci talks the absolute do’s of dining right now with Kathy Hollinger of the Restaurant Association of Metro Washington. And, all the way from Japan - seriously - Honkaku Spirits founder Christopher Pellegrini and Ambassador of Honkaku Spirits, Stephen Lyman provide a Japanese Distillery education. Think you know koji-fermented shochu, awamori and whiskey? Class is in session.

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Restaurants had to up their takeaway abilities. Now there are heating instructions, maybe you have to cook something a bit, plating ideas maybe there’s a video? All of this has become part of the “at home” experience. Enter Table 22 and their monthly meal subscriptions. On the next Industry Night, Sam Bernstein joins Nycci Nellis along with Grace Shea of Lebanese Taverna, Rob Sonderman of Federalist Pig, and Antonio Matarazzo, Stellina. Talk about a gift that could give all year long. But first, the mystical Deb Schaffer of Enchanted Botanicals helps us clear and reset for a brilliant 2022. Industry Night, Tuesdays at 7pm on Real Fun DC

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The holiday season can be a time of pure gluttony. A glut of friends, family, food and food and food and all the festivities that are usually centered on food. And with all that excess, it is gobsmacking to believe that in this country there are many and of all ages who are in a struggle to access food. On the next Industry Night, Nycci brings in a panel of experts — Mike Curtin, Jr, of DC Central Kitchen, Christopher Bradshaw of Dreaming Out Loud and Kate Urbank Food Rescue — to talk Food Sovereignty, Systemic Issues, Food Waste, Access and how we answer the call to take care of each other. Industry Night, 7pm on Tuesday son Real Fund DC

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They say it is better to give than to receive and on the next Industry Night Nycci helps make that a reality. Bart Yablonsky, owner of one of the last independent grocery stores in the DC Metro area, Dawsons Dupont & Rockville helped gather a group of local vendors - Sarah Dwyer of Choquette, Ekua DuFu of Natural Essentials and Chris Burns of Old Ox Brewing - who each have great stories and gifts for even the most difficult of recipients. But first, it is said, “If you give a man a fish, you feed him for a day. If you teach a man to fish, you feed him for a lifetime.” Brian Duss explains how his organization World Vision is doing just that. Industry Night on Real Fun DC.

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On the next Industry Night: Kosher dining -yes Kosher dining. Kosher is not a cuisine it is a way of observing and eating bu, you don’ have to be Jewish to enjoy the benefits of it. Chap Gage & Yehuda Malka of Schmaltz Bros give a Kosher 101 and the latest on their new concept, Hamakom. But first, Nycci gets naked - not really - but she does chat with Tanecia Britt & Kohn Glay creators of the visual art experience,

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The Hill Center is a true gem in this city. A cultural and arts nonprofit that was disconnected from it’s community (like many others) during the height of the pandemic. What does a community center do when they can’t serve in their original capacity? They get creative! On the next Industry Night, Bonny Wolf, Bonnie Benwick, Bill Schindler, and, Marianne Tshihamba, talk their collab, A Taste of Hill Center: Recipes from our Community Table. But first, the one & only Chef Jacques Pepin pops on air to talk with Nycci.

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The National Reuse Awards aka The Reusies were a few months back and presented by the non-profit, Upstream, who is behind initiatives to irradicate plastic pollution. On the next Industry Night, Chief Solutioneer of Upstream Matt Prindiville chats about what we all can do to make real change and brought Reusie Award winners: Crystal Dreisbach, Don't Waste Durham, Lindsey McCoy, of Plaine Products and Garr Punnett, the Most Innovative Reuse Company, Rheaply. There is a "Better Way Than Throwaway” on the Next Industry Night on Real Fun DC.

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A while back Nycci was introduced to John Aggrey a long-time entrepreneur who started DIn DIn back in August 2020 to address the needs of the meal prep & meal delivery during the pandemic. On the next Industry Night, John discusses his business model and brings with him Patrick Haaland of Bar Therapy, Chef Leonardo Rebollo of Pasta Ilgatto, and Din Din’s Bernie Rousseau to chat about this new way of dining well while at home.

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On the next Industry Night, the cheese lady, Jill Erber of Cheesetique and Nycci usually talk cheese. Not on this show. Jill and Nycci talk positive insights into the Industry and Identifying the “Gifts of Covid”. And, Aileen Fuchs, the new President and Executive Director of the National Building Museum pops on to chat about the latest exhibition & a new climate initiative. Industry Night with Nycci Nellis on Real Fun DC

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On the next Industry Night, Nick Carter launched Market Wagon, an online marketplace that connects food consumers directly with local farmers. And, good friend Ruth Gresser took a pandemic pop-up with Cork Wine & Market and made it permanent in Spring Valley. Industry Night with Nycci Nellis airs Tuesdays on Real Fun DC

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Is Pizza subjective. Does where you grow up dictate your pizza taste? New York by the slice, soupy Neopolitan, New Haven or Detroit style pizzas. Who better to do a deep dish with than Modernist Pizza co-author, FRANCISCO MIGOYA? And, Indie Chefs Community (ICC) is coming to DC for a collaborative Chefs Week dinner series, Grover Smith the founder has all the details. That's Industry Night on Real Fun DC.

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Tracye McQuirter, is a Vegan agent of change, an award-winning public health nutritionist, speaker, and best-selling author. She has also just launched the 10 Million Black Vegan Women Movement, a groundbreaking public health intervention that will change the health paradigm of black women for generations to come. On the next Industry night, Nycci & Tracye talk the benefits and social impact of evolving to a plant based diet - especially for women of color. Tuesdays at 7pm on Real Fun DC.

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On the next Industry Night with Nycci Nellis: Chef Chris Amendola believes in forest to fork dining and does just that at his restaurant, Foraged in Baltimore. Hyper-seasonal/local eating. And, FIFA and US Soccer may return to DC after a 30+ year hiatus. What does it take to bring an international event of that size to the District? Nicole Quiroga, President & CEO of the Greater Washington Hispanic Chamber of Commerce and a member of the DC2026 Advisory Board fills us in. That’s Industry Night on RealFunDC

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You’ve heard Nycci say food is her profession but fashion is her passion — can we put fashion and home design under the same umbrella? On the next Industry Night, Nycci takes today’s design aesthetic with Mariel Heredia, Director of Design for Van Metre Homes & Jill Switzer, Creative Director, Eleanor Thomas Studio. But first, Lena Galperina the Visitor Experience Director at Artechouse takes us on a virtual tour of the new Life of a Neuron experience. That’s Industry Night on Real Fun DC.

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Festival season has been on hiatus but guess what? It is making its way back. Snallygaster the beast of a beer festival, roars back into DC October 9. On the next Industry Night, one of the masterminds of Snalley, Greg Engert joins Nycci along with Adrien Widman, of Ocelot Brewing and Rachael Marie, Executive Chef of Slice Joint. But first, what is happening in Bethesda?! No longer a sleepy suburb of DC Stephanie Coppula of the Bethesda Urban Partnership takes us on a tour of the town, Industry Night. 7pm on Tuesdays on Real Fun DC.

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On the next Industry Night, Nycci talks with her good friend Amanda McClements of Salt & Sundry fame. Amanda has built a mini lifestyle empire over the last 10 years by infusing her impeccable aesthetic with accessible pieces. They chat retail during all phases of the pandemic and how local retail survives and thrives, especially since she has a new Salt & Sundry pop-up now in Bethesda. And it’s Kathy Hollinger’s week to be back with Industry Night. Kathy provides the latest update on the RAMMY's, masking, and vaccine intel. That's Industry Night, 7 pm on RealFunDC.

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So in Nycci’s previous life, she was a total club girl. Limelight in NYC, M80 in Boston Club Zei in DC. The good ol’ days. What is the status of clubs and “clubbing” today in DC? What has the pandemic done to DC’s ever-growing nightlife? Industry veteran Beau Biabani joins Nycci on the next Industry Night to talk about his new hot spots, the music, the vibe, and the drinks. Grab your dancing shoes. Industry Night on RealFunDC 7pm every Tuesday.

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On the next Industry night, Nycci talks with Shari Wallack, author of from Hell to Challah. Like all of us, Shari went through her own journey during the height of the pandemic and was able o make it through via good people and baking. Also making it through by truly helping others, Nicole Brassington a nurse practitioner who co-founded Bespoke Global Health Initiatives an organization that supports women and girls in Sierra Leone discusses health, business, and women’s empowerment. That’s Industry Night at 7PM on Tuesdays on Real Fun DC

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On the next Industry Night, the RAMMY nominations were announced, a new mask mandate has been made and so much more intel from RAMW’s Kathy Hollinger. And, Shane Pomajambo, owner, designer, and art curator of newly opened, WHINO in Ballston Quarter chats this new destination location that mixes food, drinks, and art/art collectibles. Artists, Aaron “Woes” Martin & Rodrigo Pradel join the conversation to talk about their work.

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Many of you may think Nycci is all about Gluttony — all the good food and even better drink. Part of that is true but she is really about living well. And sometimes that involves good wine, sometimes it involves decadent food and sometimes a trip away or just a great pair of shoes. Don’t be so myopic people — there are so many ways to live well On today’s Industry Night, Esosa E — aka the Raw Girl — talks about how eating right for you impacts your skin, your mental health and your overall physical well-being. Industry Night, Tuesdays at 7pm on Real Fun DC

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On the next Industry Night, Dr. Travis Parno and his team from Historic Saint Mary’s City recently discovered the St. Mary’s Fort and other artifacts recovered during the excavations — he takes us on his dig. But first, Mark Bucher is back talking about the incredible growth of Feed the Fridge, the D.C.-based program that’s turning food insecurity into meal security. That’s Industry Night, Tuesdays at 7pm on Real Fun DC

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On the next Industry Night, Nycci chats with Carla Sanchez of @SpicyCandyDC fame who is now introducing the DC Are to her Bolivian heritage via the recently launched Casa Kantuta. Casa Kantuta takes visitors on a culinary and cultural experience thanks to Maria Helena, owner of Saya Sal, and mixologist Luis Aliaga. That's Industry Night, Tuesdays at 7pm on RealFunDC .

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There has been a lot of talk about the staffing shortages in the Restaurant Industry. On the next Industry Night, Nycci Talks with Tim Banks, associate professor and department chair for the Center for Hospitality and Culinary Studies at Howard Community College and Howard Community College student and cake business owner. Rachel Carver. The problem can not be fixed without education. But first, an interactive Fashion Funhouse has opened — be still my Prada-loving heart — and Cory Frank and Annie Senatore from Inside the Wardrobe walk us through the 20+ experiences. Industry Night. Real Fun DC. Tuesdays at 7pm.

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Do you ever go to an area and think — how did they do this? The Navy yard, the Washington Harbor, Georgetown Park, Buzzards Point — are but a few examples of areas that legit did not exist in the flesh but did exist in some pretty magical minds. On the next Industry Night, Nycci chats with Herbert Miller of Western Development Corporation, Michael Stevens with the Capitol Riverfront BID, and Greg Casten, Fish & Fire Food Group and Executive Chef Benjamin Lambert, The Point DC. But first, as Industry Night has done every other week since the beginning of the pandemic Kathy Holinger returns with the latest in industry news. Industry Night. 7pm. On Real Fun DC.

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There are a lot of changes out there. What does it look like for retail in the DC Area? How do we make sure that our city’s streets stay vibrant with diverse and interesting retail? On the next Industry Night, Nycci talks retail retention with the experts: executive director of the Golden Triangle Business Improvement District (BID), Leona Agourdis, Philippe Lanier, one of the top commercial real estate developers in the nation’s capital from Eastbanc and 2nd generation owner of the Tiny Jewel Box, Jim Rosenheim. Industry Night, Tuesdays at 7pm on RealFunDC.

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On the next Industry Night on Real Fun DC, Nycci talks with wine importer, Estebe Salgado & winemaker of Bodegas Arrayan, Maite Sánchez Márquez about the terroir and tastes of Spanish wines. But first, Nycci catches up on the latest restaurant openings and Rammy info with RAMW’s Kathy Hollinger.

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On the next Industry Night, magical botanicals -- elixirs, crystals, overall health — are overall of interest to Nycci and fortunately, Deb Shaffer of enchanted botanicals takes us on her journey from breast cancer survivor to an arbiter of wellness. But first, Nycci talks with aureate and activist Tony Lewis, Jr. activist and author Tony Lewis Jr. As a community leader, and re-entry expert, Tony has fought to uplift and empower men, women, and children impacted by mass incarceration.

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Just because restaurants are ALLOWED to be at100-percent it doesn’t mean that they can. Pre pandemic there was a growing staffing crisis and almost post-pandemic not enough employees to staff all the hospitality establishments. On the next Industry night, Nycci is joined by Kathy Hollinger of RAMW, hospitality industry recruiter, Chris Floyd of Capital Restaurant Resources, Hollis Wells Silverman, owner of The Duck & The Peach, and Christina Fox, True Food Kitchen Northeast Regional Director of Restaurants. Everyone agrees the restaurant industry needs to change but how and can it?

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When Wolfgang Pick announced he was going to open a Cut steakhouse in the Rosewood hotel a few years back there was the usual Foodie backlash —- another steakhouse! But let’s be honest — DC is known as a steakhouse town but we really don’t have many — and especially good ones. So when Cut opened there was a collective sigh that a hip and hospitable steakhouse was here — but then there was a fire and then the bridge was out and then the pandemic — It took Cut a while to come back. On the next Industry Night with Nycci Nellis is joined by Andrew Skala, Executive Chef of CUT by Wolfgang Puck, and one of the chef's incredible collab-partners, Angel Gregorio founder and owner of The Spice Suite, a growing community-centric spice boutique. But first, RAMW’s Kathy Hollinger is back to talk DC reopening on Friday, May 21 - what does that reset look like? Industry Night at 7pm on Real Fun DC.

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It will surprise no one to learn that stereotypes & unconscious bias are rampant in the hospitality Industry. Enter Empowering The Diner an educational events series that aims to empower diners to have better experiences in restaurants. On the next Industry Night, Nycci talks with long-time local hospitality professionals Erica Christian & Kapri Robinson. And, Carlos Rice & Darris Dameron, the dynamic duo behind YAP - Yes another Podcast - that follows Industry Night on Real Fun DC pops on air to chat up their show.

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On the next Industry Night, Nycci talks with chefs Paolo Dungca & Chef Tom Cunanan about DC and how it has always been a haven for cuisines and cultures that were not readily available in other American cities. In the last 10 years that notion has exploded in a variety of ways. Not only are more options available but the execution has been elevated. And, RAMW’s Kathy Hollinger is back to explain the latest in pandemic dining restrictions and hopeful changes coming soon.

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On the next Industry Night, Michelin stars have dropped around DC, and the North American Chief Inspector (anonymous!) talks about who is in and who is out. Chef Ryan Ratino is in! Retaining the one-star at Bresca and earning two stars at his recently opened Jônt, Ryan talks about the business of receiving these kinds of accolades. Lindera Farms has a cult-like following and forager/producer Daniel Liberson is why. That’ Industry Night on Real Fun DC Tuesdays at 7pm.

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On Industry Night, Nycci catches up with the Restaurant Association of Metropolitan Washington’s President, Kathy Hollinger about the status of the restaurants during Covid and how they are going to deal with the next hurdle, staffing. And, Nycci takes a deeper dive into the making of the area’s first retailer that’ mission is to discover and appreciate, Black-owned, lifestyle and home goods brands and makers, The Gift shop’s Tamon George join Nycci and bring with him a talented group of local makers - Akinwale Akinbiyi [Wale] and Thomas Davis of Riveriswild, Destiny Sweeney Durant of Destiny’s Caché and Taelor Salmon of Cadence Candle Co. - to talk the creativity that is thriving in this city and the location where you can find it all.

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On the next Industry Night, one thing the pandemic has made crystal clear is that our outside space is sacred. Jessica Petrino from appliance experts AjMadison, landscape architect, Robert Bell of Bell Design, Inc., and lighting specialist, Reed Libby from Affordable Sprinklers join Nycci Nellis to talk about creating an outdoor oasis. But first, Moon Rabbit's Kevin Tien shares his experience as a first-gen Vietnamese American and all the details on the massive fundraiser he has put together with chefs Erik Bruner-Yang and Tim Ma, Chefs Stopping AAPI Hate.

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On the next Industry Night, chef/owner Danny Lee, (of some of DC’s most loved restaurants, Mandu, Chiko, Anju), shares his experience as an Asian American & offers guidance on what we can all do to put a stop to racism & hate. Later in the show, Nycci says goodbye to Rosé all day and hello to Sake with DC Sake Co's Reiko Hirai.

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Have you been invited to join Clubhouse? What is this new social media phenomena and why should you be on it? On the next Industry Night, Rita Goodroe, International speaker and business strategist talks why who, what, where and how Clubhouse is the next great networking platform. Erik Bruner-Yang pops back to revisit "Pandemic Year in Review" & his Power of 10 Initiative’s evolvement. Industry Night. 7pm. On RealFunDC

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It’s been a year since the pandemic shut us down. On the next Industry Night, Nycci Nellis goes on a data discovery mission on the industry’s numbers with MarginEdge’s co-founder, Bo Davis, and owner of Ford’s Fish Shacks Tony Stafford. RealFunDC’s Tommy McFly pops in with a Cherry Blossom Festival updates.

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During these pandemic times, as discussed on this show often, businesses have had to pivot and swivel and contort themselves in all sorts of ways to survive with hopes of thriving. Elliot Spaisman of Astro Doughnuts & Fried Chicken, Valerie Zweig of RX Chicken & Maria Iturralde of Saya Salteña joins Nycci on Industry Night to chat about Collaborative Kitchen spaces. Kathy Hollinger of the Restaurant Association of Metropolitan Washington provides the latest pandemic updates for both those in the industry and consumers. Tuesdays at 7 pm on RealFunDC

@astrodoughnuts @PrescriptionChicken @ramwdc @kathyhollinger @Saya Salteña @charissa_b

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We all talk about local — buying local, shopping local — but in these pandemic days, it is pretty easy to just order online. It is up to us, the consumer to do our homework, stay educated, and support those that greatly enrich our communities and our bellies! Dawson's Market, one of the few independently owned grocery stores in the DC Metro Area that is committed to filling its shelves with local producers, joins Nycci along with local purveyors Christelle Szymkowicz, founder and CEO of Kreyol Kitchen, Roya Shadravan & Kristy Lam with Mulan Dumpling and Berni & Helene Gallent of Little Austria. All on this week's Industry Night at 7PM on Real Fun DC

@dawsonsmarket @littleaustria @mykreyolkitchen @mulandumpling

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On Industry Night, RAMW’ Kathy Hollinger is back to chat pandemic updates for both those in the hospitality industry & its consumers. And, Nycci talks rapid changes in food tech and third party delivery systems with Adam Fry of DC To Go Go.

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On Industry Night, Courtney Lewis launched Err’body Eats in August of last year. Courtney and her organization is empowering the food insecure and have distributed over 3600 meals already. Later in the show, Chef Ed Reavis & his wife/business partner Jennifer Meltzer talk swiveling in the pandemic with their Money Muscle BBQ launched and what it means to be a black-owned business in 2021

@allsetdtss @moneymuscleBBQ @j.meltz @theedreavis @charissa_B @dtsilverspring

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On the next Industry Night, Kathy Hollinger of the Restaurant Association of Metropolitan Washington is back to update all of us on the status of pandemic dining in DC. And, Chef Jonathan Krinn of Clarity in Virginia is hosting an array of DC chefs. I call it a collaboration he calls it crossing culinary bridges. Joining Chef Krinn: Chef JoJo LawYone of Thamee, Chef Bobby Pradachith of Thip Khao, and Chef David Fritsche & Silvan Kramer of Stable

@clarityvienna @ramwdc @kathyhollinger @thipkhaodc @thamee_dc @stable_dc @adra_renee

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Was one of your resolutions to learn more about the history of the spirits behind the bar? On Industry Night, two experts - Zach Patterson, of Melrose Umbrella Co. bar in LA and a Genever (Gen-aa-ver) Category Ambassador & Glendon Hartley of DC's Service Bar - chatted pandemic survival, building a better bar and the history of one of the original spirits, Genever.

@WorldofGenever @imbibelife @servicebardc @deussenglobalcommunications @cocktailery_tomfoolery

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On the new Industry Night, Nycci talks with RAMW’s Kathy Hollinger on the latest status of dining in/out of restaurants and the launch of the Winter Restaurant Week. AND, Food Halls were on trend in pre-pandemic times but how do they survive and ultimately thrive now? Neighborhood Restaurant Group’s Michael Babin, Greg Engert & Ivan Medina have recently opened up their culinary clubhouse, The Roost in Sous East, DC. A highly curated concept that includes a wide array of options from well-known chefs from both in their own stable and outside of it. How does one open a three ring circus in the middle of a four ring circus?

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On the next Industry Night with Nycci Nellis, local restaurant and business owners continue to pivot & pirouette in order to handle everything that is happening in the industry right now. Between city shut downs due the traitorous mob attack on the Capitol or the ever-changing restrictions and bans on indoor dining restaurants have had to get creative. The latest in Pandemic Pop Ups with guests Gerard Bertholon (Cuisine Solutions), Rob Sonderman (Fedwich), Nathan Beauchamp (No Soup for You) & Nick Wiseman (Little Sesame Rotisserie)

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On the next Industry Night, Jersey girl, Nycci Nellis gets her pizza and bagel jones filled thanks to partners Daniela Moreira & Andrew Dana of Timber Pizza & Call Your Mother. As CYM mother expands -during a pandemic- the pair partners with another well-known husband/wife duo, Johanna Hellrigl & Michah Wilder in the new Mercy Me. @doughboi @danimoreiracamia @callyourmotherdeli @johannahellrigl @mercyme

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On the first Industry Night with Nycci Nellis of 2021, my guests Washington City Paper Food Editor, Laura Hayes & Creator of Barred In DC, Raman Santra, and I take a look in the rearview mirror of 2020 and gaze into our crystal balls on what’s to come in 2021.

@laurahayesdc @barredindc

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This is the last Industry Night of 2020. What a year it has been. You know the year started out with a bang. So much was supposed to happen in 2020 — so much. But then it didn’t. You know what they say, Best Laid Plans, my hashtag for the year. Since March we have been through A LOT. A LOT! This pandemic, the mirror shown to our faces about race in this county, and an insane election. Tonight as we look to the sky with gratitude for being safe and healthy, we are going to get frivolous for 2021. Good Health, Better Wealth and lots of champagne, with Maxwell Parks’ Brent Kroll, Caviar & Truffles thanks to Furloughed Chef’s Javier Arze & ending it on a sweet note with Petite-Soeur’s Ashleigh Pearson.

@petitesoeurdc @furloughedchef @huntsman_speciality_game @maxwellpark_shaw @maxwellpark_navyyard @b2Kroll @javier.arze

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Well, the weather outside might be frightful but that fire pit is so delightful! On the next Industry Night tune in as Nycci Nellis chats with those who are making sure your winter and holiday season is now Activated: Beautiful exteriors by The Royal's Paul Carlson, 2020’s Downtown Holiday Market reimagined by Mike Berman, making a Viking Village with Hook Hall’s Anna Valero and supporting local restaurants and retailers by using MoCo Marketplace, the 411 from Streetsense’s Tom Frank. Tuesdays at 7pm on RealFunDC

@nyccinellis @ramwdc @realstreetsense @hookhall_dc @luluwinedc @theroyal_dc @downtownholidaymarket

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It is the most wonderful time of the year. Okay, it's usually the most wonderful time of the year and you know what? We are sticking with that notion. So it’s time to start thinking how you’re going to make those you care about most merry & bright. On Today’s Industry Night, Nycci chats most delicious gifts with Buttercream Bakeshop’s TiffanyMacIssac, Luanne O’Loughlin of the very Italian, Olio2go.com, the Women Food Entrepreneurs Holiday Market coordinator, Cork Market’s Diane Gross and Bill THomas has all the Whiskey (& spirits) at his Jack Rose Whiskey To Go pop-up.

@olio2go @bttrcrmbakeshop @nyccinellis @jackroseindc @corkdc

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On Industry Night, Nycci talks with people who are really perfecting the art of giving. Bonnie Moore, executive director of Real Food for Kids who is collaborating with chef Tim Ma and DC Central Kitchen’s Ed Kwitowski to execute the program that blurs the lines between ‘school’ food, ‘restaurant’ food, and ‘home’ food. Later in the show, Medium Rare’s Mark Bucher talks about his annual Turkey Fry drive and his new initiative to feed both seniors and kids, Feed The Fridge.

@realfoodforkids @mediumraredc @cheftimma @dccentalkitchen

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A cocktail a day keeps the doctor away, amirite? Okay, maybe that's not the actual proverb but DC Cocktail Week returns next week (November 16-22, 2020) and I am just saying that this mama could use a drink (or 2 or 3). More than 75 restaurants across the DC Metro area have their chefs and mixologists collaborating in the form of cocktails paired with small plates. Most items are available for indoor and outdoor dining, takeout, delivery, and curbside pickup (check all listings). And, some restaurants have created cocktail-kits-to-go -- how fun! Cocktail fans listen in on This Week’s Industry Night: Duane Sylvestre of Campari Group, DC Bartenders Guild, RAMMYS Beverage Chair, and host of our Monday evening DC Cocktail Week virtual segment Can Coskunkal, Director of Operations, Street Guys Hospitality (Ambar, Baba, Buena Vida Social Club, TTT) Daniel Kramer, Managing Partner, Duke's Grocery, Duke's Counter and Gogi Yogi Miguel Maruyama, Bar Manager, Pisco Y Nazca

@Ramwdc @dcelirmixer @ambar_capitol_hill @ambar_clarendon @piscoGastrobar @dukescounter @Dukesgrocery @nycciNellis

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Plant based eating isn’t just carrots and spinach. It’s french fries and burgers and smoothies. And, it’s not just better for your health it, it’s better for the environment. Joining Nycci On Industry Night with Nycci Nellis are twi inspiring women entrepreneurs, Nicole Marquis of Hip City Veg and The Happy Org’s Haile Thomas. @thehappyorg @hailethomas @n_marquis @hipcityveg @avivagoldfarb @nyccinellis

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Did you ever walk into a restaurant and think why did they put that there? And, why aren’t they doing this over here? There’s a reason for that and during the time of Covid there’s A LOT of reasons for how design and it’s aesthetic are executed. On the next Industry Night with Nycci Nellis, Allison Cooke of CORE architecture + design and Nycci geek out about everything happening in the DC food, wine & hospitality scene. @coredc @cheezbandit

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Nycci talks with “Valley” wine industry veterans David Tate (Barnett Vineyards), Alan Viader (Viader Vineyard and Winery) & Kelly Carter (Alpha Omega Winery) about the multiple transformations they have had to make in 2020. Napa Valley wineries and vineyards turned on a dime when the pandemic hit — new delivery methods, virtual offerings and demonstrations — and then had to pivot again when not one but two fires breached the area taking vines and wine with it. Their stories. @nyccinellis @aowinery @tatewine @viader_napa @brettvanemst @napavintners

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It is absolutely unconscionable that there are those in this country that goes to bed hungry at night. We are the land of plenty and yet some don’t have enough to eat. That’s pre-pandemic. Now, it is that much dire. On industry night, I gathered Debbie Shore of No Kid Hungry, Chef Erik Bruner Yang the creator of power of 10 and Mike Curtain of DC Central Kitchen and together we talk about the 2020 challenges of feeding the hungry.

@deb.shore @nokidhungry @erikbruneryang @powerof10initiative @mikecurtinjr @dccentralkitchen @ramwdc

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Well, we are in week 6 of the Covid-19 pandemic and everyday brings a new normal for us to grapple with. Some are staying at home — a roof over your head and a fridge full of food. Others do not have those luxuries. Today on Industry Night, Nycci is joined by the Chief Executive Officer of the Capital Area Food Bank, Radha Muthiah, who leads a team that currently distributes over 30 million meals to more than 400,000 food insecure people in the greater Washington region each year. What does this pandemic look like for the Capital Area Food Bank? How does the food bank feed the growing food insecure population? And, how can we all help?

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The Cares Act, the $2.2 trillion program put together to help businesses during the Covid-19 crisis has left many in the restaurant industry feeling frustrated with the funds or lack thereof appropriated. The Independent Restaurant Coalition (IRC) was formed to help/save the local restaurant community and demand a well-deserved seat at the table. Today on Industry Night, James Beard award-winner, author and chef Kwame Onwuachi and Nycci break down what is in the Cares Act and more importantly what isn’t.

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It's always a treat to bring people into the studio that I really admire. It's even more delicious to bring in people that totally inspire and oh, by the way, they're good friends. A little love-fest on Industry Night today with NBC4 anchor, Eun Yang and Salt & Sundry creator, Amanda McClements. During our time on air, Eun shared her fascinating story as a young Asian women in the DC news world (she also fan-girled all over Amanda) & Amanda took us through her vision of Salt & Sundry and its expansion that now includes Little Leaf and The Sun Room.

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In studio today with David & Nycci Nellis is famed celebrity chef, television host, restaurateur and cookbook author, Lidia Bastianich, known to millions for bringing Italian cooking into our homes. Listen in for great stories about her life and fascinating insights into the evolution of Italian cuisine in America.

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For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.

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