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 velvetyDelicious 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 YinPersonal: https://www.instagram.com/therealellenyinBusiness: https://www.instagram.com/highstreethospitalityhttps://www.instagram.com/a.kitchenandbardcFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comTakeawaysOvercoming Financial and Logistical ChallengesInnovation and Adaptation Post-COVIDFormation and Goals of Sisterly Love CollectiveSignificant Collaborations and PartnershipsIndustry Reflection and Future FocusQuotes"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 YinChapters00:00 - Introduction06:51 - Early Industry Experience: Finding Belonging10:38 - Creating a Community-Centric Dining Space13:42 - Partnered Restaurant Success: Right Place, Right Time18:55 - Teamwork in Restaurant Ventures21:20 - Success and Expansion: Building the Right Team23:44 - Challenges of a Hard Project27:05 - Chef Ownership and Retention32:16 - Inspired Mental Health Change by a Quadriplegic's Experience35:22 - Leadership Challenges at the Top38:35 - Easier Startup with a New Business Model41:45 - Peer-Recognized Success Responsibility44:09 - Empowering Women for Industry Leadership48:38 - Modern Rooms and Loyal Community52:45 - Outro

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 EqualityYou 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 roseRosedale 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 JamesPersonal:https://www.instagram.com/joannajamesfilms/Business:https://www.instagram.com/mappimpact/Personal:https://www.facebook.com/joannajamesfilmsBusiness:https://www.facebook.com/mappimpactFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysMentorship Meals and Community Building in HospitalityExternships and Overcoming Economic BarriersPerception vs. Reality in Hospitality Industry OperationsEvolution of Support Networks for Women in Hospitality LeadershipConsumer Economic Education in the Hospitality SectorSupport Initiatives for Women in Hospitality by MAPFuture Trends in the Hospitality Industry Post-PandemicQuotes"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 JamesChapters00:00 - Introduction07:16 - Surveying Women-Owned Restaurants for Increased Women Chefs12:38 - Empowering Women in Restaurants: Leadership Pathways14:16 - Exploring Women's Roles in the Culinary Industry through Film16:49 - Women's Activism: Transforming, Uniting, and Advocating20:20 - Empowering Women Post-MeToo: Professional Connections25:34 - Creative Virtual Mentorship Circles for Mentorship27:03 - Building Community through Mentorship Meals33:08 - Importance of Paid Family Medical Leave in Few States36:57 - Bipartisan Support for Ethical Business Practices42:45 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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 RecipesAnd 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 AllianceAnd Morgan Bolling is a tv celebrity, as a cast member of the Cook’s Country TV show.Featured Guest: Toni Tipton MartinLinkedIn: www.linkedin.com/in/toni tipton-martinWebsite: tonitiptonmartin.comMorgan BollingLinkedIn: linkedin.com/in/morgan-bollingFeaturingNycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysToni Tipton-Martin’s Leadership at Southern Foodways AllianceProcess Behind the CookbookChallenges in Recipe Selection and Cultural RepresentationImpact of Cultural NarrativesCultural Significance and EducationDebates on Southern Cuisine IdentityQuotes"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-MartinChapters00:00 - Introduction05:20 - Exploring the Rich Tapestry of Southern Cuisine08:30 - Spotlight on Southern Women's Stories12:59 - Captures Rich Southern Narratives from Symposium15:26 - Reviewing Recipe Archives 20:52 - Volunteering Unveils Community Ties 25:34 - Sweetened in North, Plain in South31:36 - Nashville Hot Sauce to Texas Chicken33:20 - Overlooked Fried Chicken Legacy35:26 - Cultural Landscapes: From Austin to Houston39:00 - Maggie Bailey: Bootlegger and Community Educator41:56 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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 magicOfc 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 disappointsAnd 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 chefsOkay 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 MASSIVEFeatured Guest:Joe YonanInstagram:https://www.instagram.com/joeyonan/?hl=en#Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysPlant-Based Cooking ImportanceCreative Dish NamesVegetarian/Vegan Dining EvolutionEmphasis on Food QualityCultural Aspects of Plant-Based DietsDebunking Plant-Based MythsQuotes"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 YonanChapters00:00 - Introduction04:41 - Alice Waters and Chefs for Equality09:36 - Creativity with Small Plates and Vegetables11:42 - DC Chefs Embrace Vegetarian Impact15:09 - Innovation in Plant-Based Cooking22:15 - Creative Vegetable Use: Potatoes on Pizza26:44 - Traditional Diets Meet Plant-Based Eating30:37 - Middle Eastern Touches in Global Cuisines32:53 - Key Elements in Plant-Based Cooking35:42 - Blending Recipes with Personal Stories36:33 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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 SaigalTook 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 deliciousQuick 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 ticketsDinner at Brescia. Some of the best hospitality in the cityDinner 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 — nowMonica 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.comTakeawaysPersonal Anecdotes and Culinary TraditionsFestival and Community SupportRecommendations and Cooking PreferencesPersonal Hardships and ResilienceImmigrant Struggles and Career ChoicesUnfulfilled Calling and Career ShiftQuotes"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”Chapters00:00 – Introduction01:22 - Great Show Preview and Delicious Food Reviews05:30 - Boston Visit: Family Time and Concert Fun15:19 - Party Meetings and Radio Show Feature15:58 - National Culinary and Cheerleading Success24:41 - Navigating Culinary Challenges with Spousal Support29:23 - Champion for LGBTQIA Rights and Drag Brunch Innovator35:16 - Team Unity Overcoming Initial Leadership Hurdles37:34 - Positive Kitchen Leadership and Enhanced Food Quality46:13 - Emerging Chef National Award Victory50:35 - Striving for Independence Amidst Family Dynamics55:20 - Balancing Contributions in Restaurant Expertise58:56 - Navigating Perceptions in Chinese Tapas Culinary01:01:49 - OutroProduced by Heart Cast Mediahttp://www.heartcastmedia.com

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.dcWebsite:https://www.perrysam.comLydia~Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Website: https://www.nihaoarlington.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediawww.heartcastmedia.com

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 ArtsFeatured Guests:Alice Waters~Personal Instagram: https://www.instagram.com/alicelouisewatersBusiness Instagram:https://www.instagram.com/chezpanisse https://www.instagram.com/edibleschoolyard?Paula Jonson~Instagram:https://www.instagram.com/amhistorymuseum/Facebook:https://www.facebook.com/americanhistoryPersonal 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/JuliaChildTwitter: https://www.threads.net/@juliachildfoundation Episode Timestamps:00:00 – Introduction05:45 - Opening a Restaurant: Influential Journey09:11 - Taste Transformation: Regenerative Farming13:36 - Farmers-Focused Revolution: Strengthening Industry15:27 - Embracing Regenerative Agriculture: Partnership19:00 - Edible Schoolyard Project: Principal's Call24:41 - Europe's Pesticide Use & Paris Mayor's Initiative29:46 - Delaying Topic for Eric's Segment32:51 - Celebrating Alice & Supporting Project36:23 - Museum & Julia Child Partnership Summary37:51 - 10 Years of Growth, Diversity & Impact42:30 - Promoting Healthy, Local School Food45:31 - Reconnecting through Food, Friendship & Nature48:07 - Julia, Restaurants & Family Connection51:08 - OutroQuotes:"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 WatersFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media

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 MiddleburgThe 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/churchkeydcWebsite:https://www.churchkeydc.com/Twitter:https://x.com/churchkeydc?s=21Jon Bowman:Business~Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3JkFacebook:https://www.facebook.com/barreloakwineryWebsite:https://barreloak.com/Episode Timestamps:00:00 – Introduction08:43 - Crafting and Releasing Varied Beer Selections13:13 - Lively Conversations at Barrel Oak with Greg18:06 - Fueling Beer Passion: Business and Inspiration25:17 - From Initial Opposition to Recognizing Visionary Insights31:06 - Changing Workforce Dynamics: Increased Training Needs35:00 - Regrettable Sharing of Critical Restaurant Comments40:17 - Maintaining Busyness Despite Fewer Patrons47:40 - Balancing Updates and Sentimentality in Restaurants50:38 - Exceptional Cuisine and Beverage Program at Mallard's55:05 - Impressive Restaurant Experience and Training59:35 - Reflections on Limited Outings and Cocktail EnjoymentQuote:"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 EngertFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media

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 DrewnoInstagram: https://www.instagram.com/scottdrewno?igsh=cGY3anAxeGpjZG9wFacebook: https://www.facebook.com/scott.drewno.9Twitter: https://x.com/scottdrewno?s=21Instagram: 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=21Danny LeeInstagram: https://www.instagram.com/dannyleedc?igsh=MWVlbm1lMW56dTltdA==Facebook: https://www.facebook.com/danny.lee.3705Twitter: https://x.com/dannyleedc?s=21Instagram: 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=21Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comChapters00:00 - Introduction05:25 - IEGU and Anju Collaboration, Event Venue Insights14:32 - From Mother's Deli to Culinary Mastery21:11 - Culinary Foundations at a Friend's Winery Farm23:41 - Learning Culinary Basics in Restaurant Environment27:41 - Handling Criticism with Grace and Professionalism37:09 - Decision-Making Process and Operational Strategy38:54 - Efficiency in Casual Dining Service46:37 - Chico Capitol Hill's Heritage and Team Dynamics58:23 - Industry Evolution and Future Prospects01:00:55 - Pre-Pandemic Experience: Relishing DC's Hospitality01:07:51 - Outro

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 VineyardsIt'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 CulpepperCulpeper, 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:Olivia Taylor & Vanessa SheaFacebook: https://www.facebook.com/virginiatrufflesWebsite: https://www.virginiatruffle.comPaige Read:Instagram: https://www.instagram.com/visitculpeperva/Facebook: https://www.facebook.com/VisitCulpeperVA/Website: https://visitculpeperva.comRyan KearneyInstagram: https://www.instagram.com/oldhousevineyards/Facebook: https://www.facebook.com/oldhousevineyards/Website: https://oldhousetoday.com/Joclyn YarnellInstagram: https://www.instagram.com/greenribbonva/Facebook: https://www.facebook.com/greenribbonvaWebsite: https://www.greenribbonva.comSteven WilliamsInstagram: https://www.instagram.com/virginiabison/Facebook: https://www.facebook.com/virginiabison/?locale=pt_BR&_rdrWebsite: https://www.virginiabison.com/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comChapters00:00 - Introduction05:34 - Must-Visit Eateries and Destinations14:59 - Boutique Lodging: Local Experiences and Culinary Delights17:49 - Exploring Rural Communities and Local Offerings26:07 - From Dairy Barn Fire to Brewery Expansion29:38 - Truffles Unveiled: An Interview with Olivia and Vanessa35:37 - Growing Farm Business through Agritourism and Sales39:42 - Enhancing Taste Experiences with Truffles45:47 - Cheryl's Insights: Farm Practices and Impact52:11 - Utilizing Bison Bones in Dog Food Production53:05 - Culpeper's Culinary Delights: The Green Ribbon at The Vineyard01:04:53 - Community Connection: Annual Farm Tours & Bison Stories01:07:39 - Outro

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 deliciousAnd let’s talk all things Blue Ridge with Chef Pete Smith.Guests Social Media Links:Chef Pete SmithInstagram:Personal:https://www.instagram.com/chefroderick?igsh=MTIyNDltNXdmM2tuMg==Business:https://www.instagram.com/thecheffeature?igsh=MWY1bHM2cDAzeWozag==Facebook:Personal:https://www.facebook.com/ChefRKSBusiness:https://www.facebook.com/ChefRoderickPete/ https://www.facebook.com/PiedmontGolfClubTwitter: Personal:https://x.com/chefsweetpete?s=21Business:https://x.com/cheffeature?s=21Jarad SlippInstagram: Personal:https://www.instagram.com/jaradslipp?igsh=MWxhYXJ6M25tMG42Zg==Business:https://www.instagram.com/thetremolobar?igsh=MWY4MjRzODY2YmxibA== https://www.instagram.com/kneadwine?igsh=OHRwYzR1NTg1aXJrAdriana LuccaInstagram:https://www.instagram.com/adriluli?igsh=YmN1dHFsY2s5NWs=https://www.instagram.com/barrel_oak_winery?igsh=MWI1M2x4c3VvaGtvcg==Facebook:https://www.facebook.com/barreloakwineryLinkedIn: https://www.linkedin.com/in/adriana-l-4395636a?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_appWebsite:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaqM1TnqzQBy7bJWfSEigfHPDIMKjgsIJZNuzdLKdj9cvYznrHttyAK3cI_aem_w2IvktFIw8N4-xiCfomfuQQuotes:"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 SmithFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Introduction07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery11:44 - From Passion for Grape Growing to Winemaking21:53 - Establishing Vineyards and Transitioning for Arterra29:50 - Exploring Diverse Regions for Agricultural Excellence37:15 - Global Expansion of Wine Knowledge and Accessibility39:57 - Wine Introduction Leading to Rosé Appreciation45:01 - Soil Moisture's Impact on Grape Varieties48:59 - Virginia Wine Country and its 300 Wineries56:15 - Monitoring Grape Growth and Planning Vineyard Events58:17 - Outro

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. ANDOMG — 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 EastonSidebar — 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 VineyardsGuests Social Media Links:Jeremy Lignon:Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3JkFacebook:https://www.facebook.com/barreloakwineryWebsite:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAabY6yucrAJ7GLHtZP5BpQq-iFOLXYbU9ryO7hkPh8UTKNcJbKKJHRfa1J4_aem_ZmFrZWR1bW15MTZieXRlcwJason Murray:Instagram:https://www.instagram.com/arterrawines_hawkmotharts?igsh=eGtwMzBwMDVrZ3I4Facebook:https://www.facebook.com/arterrawines/photosWebsite:https://www.arterrawines.com/?fbclid=PAZXh0bgNhZW0CMTEAAab-OvYcGFoX1sId35l_kX5Pb9oQEGzE_oIlseJQCiHd8CWwkF0GQDWM_Dw_aem_ZmFrZWR1bW15MTZieXRlcwTwitter:https://x.com/arterra_wines?s=21Karem 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 LignonFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/?hl=enhttps://www.thelistareyouonit.com/Powered by Heartcast Mediahttp://www.heartcastmedia.com/Chapters00:00 - Introduction07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery11:44 - From Passion for Grape Growing to Winemaking21:53 - Establishing Vineyards and Transitioning for Arterra22:56 - Achieving Grape-Terroir Harmony at Arterra29:50 - Exploring Diverse Regions for Agricultural Excellence37:15 - Global Expansion of Wine Knowledge and Accessibility39:57 - Wine Introduction Leading to Rosé Appreciation45:01 - Soil Moisture's Impact on Grape Varieties48:59 - Virginia Wine Country and its 300 Wineries56:15 - Monitoring Grape Growth and Planning Vineyard Events01:03:33 - OutroPowered by Heartcastmediahttp://www.heartcastmedia.com

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 withJONATHAN 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_appTwitter: https://x.com/kr_mvtcid?s=21Jonathan Edleman:Instagram:https://www.instagram.com/jedelgram?igsh=YzJ2dnVodjNpY2RWebsite: https://capitaljewishmuseum.org/Twitter: https://x.com/mulizawithaseum?s=21LinkedIn:https://www.linkedin.com/in/jonathan-edelman-809b7610b?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_appSarah 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_appFacebook: https://www.facebook.com/sarah.a.leavittWebsite:https://capitaljewishmuseum.org/Twitter: https://x.com/sarahaleavitt?s=21Quotes“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, PHDFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/?hl=enhttps://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Intro01:39 - Museum to Winery Residency Transition06:02 - Curator Chronicles and Controversies08:12 - Unveiling Curation Processes11:58 - New York Exhibit Unveiling18:25 - Transformation of Mount Vernon Triangle24:32 - Migrant Zoning Challenges26:08 - Hopper and Triangle Development31:33 - Cinematic Heritage of African American Alley39:58 - Revitalizing Public Spaces42:47 - Legacy Shifts in Property Triangle49:22 - OutroPowered by Heartcastmediahttp://www.heartcastmedia.com

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 DCSo 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.comFacebook: https://www.facebook.comWebsite:https://michaeleweissmanwrites.com/JASON BERRY:Instagram: https://www.instagram.com/jasonerikberryWebsite:https://www.kneadhd.com/LinkedIn:https://www.linkedin.com/in/jason-berryTwitter:https://x.com/jasonerikberry?s=21Quotes"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 BerryFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Intro01:39 - Fabulous Deli Culture Celebration03:58 - Culinary Lessons from a Tale of Food and Marriage06:26 - Impact of Jewish Community Locally and Globally11:26 - Nostalgia and Culture Revival in the City15:20 - Unveiling "New Pop-up Deli and Breakfast at Mi Casa"18:08 - Author Explores Relationships and Culinary Journeys20:29 - Stories of Food, Marriage, and Refugee Experiences23:20 - Uncovering Bread, Marriage, and Historical Tales27:01 - Cultivating Land, Intellect, and Cultural Harmony29:43 - Evolution of Latvian Traditions34:20 - Landmarks of Latvian Culture38:59 - Reflecting on Shared Experiences and Abundance39:48 - Nostalgia, Evolution, and Shifting Perspectives45:48 - Peace and Fulfillment in Writing47:52 - Coffee, Work, Social Media, Safety48:42 - OutroPowered by Heartcastmediahttp://www.heartcastmedia.com

And welcome back to another episode of Industry Night. If you join me on YouTube, you will see I am in a new location this week.   I am in a new location for the next four weeks and a little excited about it. Back in September, I was here at the Capital Jewish Museum for a sit down with the team to talk exhibits, architecture, and programming. And speaking of programming, the Capital Jewish Museum has this fantastic new exhibit, "I'll Have What She's Having": The Jewish Deli it explores how American Jews imported traditions, adapted, and built community through the experience of food. The Jewish deli forged an entirely new American cuisine by combining Central and Eastern European dishes with ingredients abundantly available in the United States.  Growing up in NJ, my dad went to the Mark's Deli in Morristown every Sunday to pick up bagels, lox, and all the smoked fish — we had a feast every Sunday for brunch, and it was one of my favorite meals!I'm so grateful that the Capital Jewish Museum has invited me back for a full month to host Industry Night. I have some amazing guests coming in the next few weeks, including Joan Nathan, Michaelw  Weissman, Beresovsky's Deli, and more. And wait until I tell you about today's panel. So, I became friendly with Zero Waste's Stephanie Miller when she joined me on Foodie & The Beast — a couple of times — she does such amazing work in the sustainability/food waste space. During our last time together, she gave me all the people she thought I should have on the show, and I was like, "Let's do a panel on Food Waste." So, thanks to Stephanie for bringing this incredible group together. I'll be chatting withStephanie Miller of Zero Waste in DCClaudia Fabiano of the U.S. Environmental Protection AgencyBen Parry from Compost CrewRachael Jackson, creator of Eat or TossAre all joining me … but first, Where I've Been:NYC Trip — Suffs the Broadway show, Pastis, Cafe Carmellini, Modern at Moma & CIA Gala afterpartyL'Avante GardeKyojinAventinoSilver Lyan — Paola Velez new book Bodega BakesOkay on to the show — let's start with … Maura Scanlon of the Capital Jewish Museum.Food Waste. I see it everywhere in my line of work. At restaurants and the massive events - the galas and fundraisers- I attend, but I also see it in my day-to-day life. Stopping at a Starbucks or the food I let spoil in my fridge. Aside from the fact that so many people go without whole nutritious food, there's also what all that leftover food does when it rots in a landfill.  We all know that food waste is an issue, but maybe we don't know why or what we can do to solve it. Hello! Industry Night's Food Waste Panel!Also in the show we talked about this:https://www.washingtonpost.com/food/2024/04/15/food-waste-shop-less-cook-what-you-have/&https://www.washingtonpost.com/food/2023/04/20/how-to-reduce-food-waste/Guests Social Media Links:STEPHANIE MILLER:Instagram:https://www.instagram.com/zerowasteindc?igsh=MXRoZTlxbXFtemJwaw==Facebook:https://www.facebook.com/zerowasteindcTwitter:https://x.com/zerowasteindc?s=21Website:https://www.zerowasteindc.com/CLAUDIA FABIANO:Instagram:Twitter:https://x.com/nofoodleftbhind?s=21Website:https://www.epa.gov/LinkedIn: https://www.linkedin.com/in/claudiafabiano?utm_source=share&utm_campaign=share_via&utm_content=profile&BEN PARRY:Linkedin: https://www.linkedin.com/in/benjaminparry?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_appTwitter:https://x.com/mbenjaminparry?s=21Facebook:https://www.facebook.com/ben.parry.75457Website:https://compostcrew.com/RACHAEL JACKSON:Instagram:https://www.instagram.com/eatortoss?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Facebook:https://www.facebook.com/EatOrTossFBQuotes"I found inspiration in the belief that personal actions, no matter how small, shape a sustainable future for all." - Stephanie Miller"Reevaluating waste practices can lead to a sustainable, brighter future." - Claudia Fabiano"We harness the potential of every resource, turning underappreciated oil into a driving force for change." - Ben Parry"Mindful choices conserve resources and mold a sustainable future for everyone." - Rachael JacksonFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Intro01:33 - Exploring Hospitality with Various Food Industry Guests06:30 - NYC Ventures: Events, Dining, and Discoveries12:05 - Supply Chain Challenges and Food Waste15:55 - Climate Leadership Amidst Internal Conflict23:09 - Converting Waste to Valuable Organic Goods31:30 - Seeking Food Safety Answers Online32:03 - Introducing eatertoss.com for Food Understanding38:24 - Overcoming Fear: Surprising Leftover Transformations47:19 - Landfill Management Concerns51:24 - Partnering in Food Rescue Initiatives55:09 - Composting Initiatives and Neighbor Engagement01:01:52 - Mindful Buying, Smart Supplementing, Waste Reduction01:03:55 - OutroPowered by Heartcastmediahttp://www.heartcastmedia.com/

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 EVERYTHINGGuests Social Media Links:JOAN NATHANInstagram: https://www.instagram.com/joan_nathan/Facebook: https://www.facebook.com/JewishCookingWebsite: http://joannathan.com/Twitter: https://x.com/joan_nathan?s=21Quotes"The deli experience defined my childhood, encapsulating cherished memories and flavors that shaped me." - Joan NathanFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Intro01:47 - Bagels, Matzo Balls, and Cross-Cultural Exchange03:43 - Embracing Passion for Matzo Ball Soup09:48 - New Memoir Cookbook Excitement11:56 - Pre-Hitler Jewish Life in Small German Towns13:32 - Family Roots and Generational Traditions19:12 - Learning French in War-Torn Germany20:35 - Peace Corps Inspiration for Israel Trip24:13 - Writing on Boston's Ethnic Groups30:26 - Celebrating Cultural Cuisines Publicly33:53 - Misadventures in Cookbook Research38:50 - Memories in Memoirs and Connections39:34 - Chance Encounters with Notable Guests46:39 - OutroPowered by Heartcastmedia

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 dishesAnd Nobu — Yes that Nobu was in town.  I was literally eating out of his handsNot 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.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

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 NoviCounsel and Sr. Director of Industry RelationsNapa Valley VintnersKellie DuckhornGeneral ManagerBaldacci Family VineyardsMalek Amrani (Mal -ick)Founder & WinemakerThe Vice WinesAre 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 IzakayaOkay into the show — let’s start with … of Urban GrapeGuests 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/baldacciwineryMALEK 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/thevicenapaWebsite: https://www.thevicewine.com/Twitter: https://x.com/thevicewineMICHELLE 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/NapaVintnersQuotes"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 DuckhornFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Intro00:19 - Overview of 'Foodie and the Beast' Show Guests04:00 - Exploring Stories of Farmers and Winemakers07:02 - Wine Selections Organized by Region11:31 - Profiles of Young Wines and an Evolving Wine Club14:55 - Support Industries and Agriculture in Winemaking17:44 - Key Messages for Consumer Education21:18 - Journey from Jeep Drives to Wine Sales23:36 - Wine Export to Shanghai and Marketing Insights28:31 - Searching for Napa's High-Quality, Affordable Wines30:52 - Napa Winemaker Manages 26 Vineyards, Discusses Wine Traits33:06 - Virginia's Viognier Success and Other Grape Challenges38:22 - Exploring Various Depictions of Rosie42:42 - Vineyard Challenges and Available Certifications43:40 - Business Priorities and Member Care with NBB48:52 - Strategies for Brand and Wine Expansion50:08 - Discussing Napa's Legacy and Future in Wine Diversity55:23 - Napa Valley Wines: Distinctly Terroir-Driven56:40 - Annual Collection Offers a Decade of Vintage Tastings59:29 - OutroPowered by Heartcastmedia

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-AlfredaGuests Social Media Links:Instagram: https://www.instagram.com/wdcgardener?igsh=Zjl5MXU1ZGw3azZtBusiness Facebook: https://www.facebook.com/WashingtonGardenerMagazine?wtsid=rdr_0UXbH5d6Wqf661xpvPersonal Facebook: https://www.facebook.com/washington.gardener/Twitter: https://x.com/wdcgardener?s=21Pinterest: https://pin.it/4N6htWMsGWashington Gardener TikTok Account:https://www.tiktok.com/@wdcgardenerWashington Gardener Youtube:www.youtube.com/washingtongardenermagazineWashington Gardener Store:www.amazon.com/shop/wdcgardenerWashington Gardener Podcast: GardenDChttps://anchor.fm/gardendc/Washington Gardener Blog:www.washingtongardener.blogspot.comWashington Gardener Archives:http://issuu.com/washingtongardenerWashington Gardener Discussion Group:https://groups.google.com/g/washingtongardener/-To join, send an email to - [email protected] Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Chapters00:00 - Intro00:35 - Gardening Tips and Personal Insights04:21 - Celebrations and Dining Excellence in DC09:24 - Dual Menu Options at the Restaurant12:14 - COVID-19 and New Restaurant Space Opportunities14:52 - Kathy Gents: Success in Editing and Writing18:28 - Developing a Gardening Editorial Perspective20:03 - Gardening Insights for the Mid Atlantic22:59 - Evolution from Recipe Reluctance to Sharing26:35 - Gardening News, Events, and YouTube Features31:39 - Understanding Bee Populations and Pollination32:25 - The Rise of Beekeeping and Its Impact on Native Species36:55 - Traditional Potato Preservation Techniques41:08 - Tips: Storing and Planting Potatoes41:46 - Indoor Plant Care for Beginners46:02 - Weekly Houseplant Care with Liquid Fertilizer49:14 - OutroProduced by Heartcast Media http://www.heartcastmedia.com

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 CzaparyFeatured GuestSalah CzaparyPersonal Instagram: https://www.instagram.com/czapary/Personal Twitter: https://twitter.com/czapary?s=21Business Instagram:https://www.instagram.com/dcmonc/?igsh=eDN5cmdzaWJmZTJ2Business Twitter: https://x.com/dcmonc?s=21Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Powered by Heartcast MediaHome - Branded Podcast Agency: Your Trusted Production HouseChapters00:00 - Introduction09:17 - Parental Expectations and Career Choices11:52 - Community Engagement in Varied Locations17:38 - Public Events with Light Regulation25:34 - Creating Safe Spaces29:59 - DC's Rich Educational and Career Prospects34:33 - Vibrant City Life and Diverse Culture36:29 - Collaborative Promotion of City Events41:28 - Support for Mental Health and Homeless Communities44:53 - Phased Minimum Wage Increase Strategy47:21 - Service Complaints and Gratitude at Tony and Joe's51:39 - OutroPowered by Heartcastmedia

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=NHZtenN4MGZvMWE4 Facebook: https://www.facebook.com/marytaylorwine Website: https://mt.wine/?fbclid=PAAabbT-MG5NfoSANf2pq2lxe7a7DTY7ZMYYLGMBqCo4FFNzwiylUk79NapDc_aem_AbBRpJzaGn6dFgarEFlD_ecjGHjIwHZCK4yK-KViK5bj0RjPQTtpsxz8AOc4x_wlj8c Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 Mogollon Featured Guest Hugo Mogollon Personal Instagram: Instagram (@hfmogollon) Facebook: Freshfarm Website: Twitter:  FRESHFARM (@freshfarmdc) on X Personal Twitter: Hugo Mogollon (@hugo_mogollon) on X Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Powered by Heartcast Media Home - Branded Podcast Agency: Your Trusted Production House Chapters 00:00 - Introduction 05:08 - 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 Support 27:59 - 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 - Outro Powered by Heartcastmedia

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 Tien Pastry Chef Susan Bae Chef Judy Beltrano Bar Director Thi Nguyen And oh we are going to get into all the things But First So 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 Peach So 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 Bae Chapters 00:00 – Introduction 00:40 - DC Media Personality and Host of a Food Show 04:26 - Mama Chang's: A Must-Visit for Delicious Food 07:09 - Speed Rack Finalist and Exciting New Flavors 11:20 - Exploring the Evolution of Your Unique Cooking Journey 13:56 - Overcoming Loss and Rediscovering Motivation 18:49 - Crafting Complex and Layered Dishes, Similar to Art 21:19 - Refreshing Skills After College and Achieving Success 24:59 - From Passion for Cocktails to Pursuing Bartending 27:54 - Transitioning from Marketing to Healthcare Career 29:26 - Transforming Perceptions of Asian Food and Elevating Cuisine 34:09 - Exploring Hot Pot, Fish Meatballs, Collard Greens, and Ice Cream 35:43 - The Delightful Contrast of Flaky and Bouncy Textures 41:24 - Anticipation for Instagram-Worthy Desserts and Cocktails 44:23 - Fresh Herbs, Dipping Sauces, and Unique Drinks 46:40 - The Significance of Personal Connection and Appreciation in Hospitality 50:36 - Outro Guests 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=dndvejFkbm1hOGZo Judy Beltrano: https://www.instagram.com/genuinely_me.judy?igsh=MXg1NnhpazVtaTAwNQ== Website: https://www.exploretock.com/moonrabbitbykevintien/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 riesling Last 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 made Okay! 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 Roberton Chapters 00:00 - Introduction 03:50  - Rasika: A Culinary Delight with Vibrant Flavors 06:42  - Service Bar: Crafted Cocktails and Inviting Ambiance 16:06  - Embarking on a Journey through Hospitality and Wine 20:43  - Decoding the Intricacies of Wine Flavors 29:14  - Fostering Wine Conversations and Building Connections 29:58  - Exploring and Navigating the Vast World of Wine 35:14  - Unpacking the Nuances of Hospitality, Tea, and Wine Lists 37:01  - Discovering the World of Unique Sparkling Wines 39:28  - Revealing Champagne Secrets for Enthusiasts 44:10  - Anticipating Future Changes in the Business Landscape 49:53  - Conclusion Guests Social Media Links: Winn Roberton Instagram: https://www.instagram.com/bourbonsteakdc?igsh=enR3dGF0bmcyOGd6 Facebook:https://www.facebook.com/bourbonsteakdc Website: https://www.fourseasons.com/washington/dining/restaurants/bourbon_steak/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Powered by Heartcast Media http://www.heartcastmedia.com

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 Embassy See 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 Kim Chapters 00:00 - Introduction 00:37 - Embassies Exhibit Culture and Cuisine in Washington, DC 04:00 - Insights from Cuban Embassy's Cultural Attaché 09:22 - Cultural Engagement's Role in Diplomatic Relations 12:44 - Inquiry on Architectural Elegance Sparks Enthusiasm 13:10 - Diplomatic Shifts: Repurposing of the Cuban Embassy Building 15:21 - Former Apple Executive Leads DC's Event Scene 18:20 - Embassy Chef Challenge: Uniting Food, Culture, and Pride 21:13 - Bridging DC's International Community Beyond Language Barriers 24:21 - Rome's Enduring Historical Connections with Cuba 28:08 - Dynamic Embassy Events Fuel Engagement in DC 30:36 - Exploring Cultural Heritage Across City Neighborhoods 34:32 - Conclusion Guests Social Media Links: Jinhee Kim and David Ramirez Instagram: https://www.instagram.com/embacubaus/ Website: https://misiones.cubaminrex.cu/es/eeuu/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 Bread Chicken Chilindron Basque Stye Cheesecake - There I’ve ordered for you Vic 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 Servers Look, 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 Sidman Chapters 00:00 - Introduction 04:20 - Taco Bamba: A Fortunate Culinary Neighbor 12:14 - The Complexity of Minimum Wage Increase 13:20 - Unpacking Restaurant Tipping, Minimum Wage, and Instability 16:44 - Pursuing Transparency: A Shared Goal for Restaurants and Diners 20:49 - DC's Unique Challenge: Hospitality Staffing Shortage 23:08 - The Pendulum Swing: Understanding the Current Dining Scene 27:48 - Rethinking Tipping: Is a 20% Service Charge Sufficient 29:44 - Addressing Crime: Impact on Restaurants and Neighborhoods 33:37 - The Pandemic and Crime: A Complex Connection 36:06 - Encouraging Security and Safety in Saint Martin 40:53 - Responding to Social Media Criticism: Insights from Restaurants 43:56 - Business Prospects and Influencing Factors: A Lively Conversation 46:53 - Dawson's: A Local Replacement for Glen's Wear Market 49:31 - Seeking Relief and Tangible Solutions: A Discussion 51:26 - Outro Guests Social Media Links: Jessica Sidman Twitter:https://x.com/jsidman?s=20 Instagram:https://www.instagram.com/jsidman?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Anna Spiegs Instagram:https://www.instagram.com/annaspiegs?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/anna.spiegel.37 Twitter:https://twitter.com/AnnaSpiegs Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 Agriculture program; 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 Teresa Now 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 Jagoz Chapters 00:00 - Introduction 05:47 - Indulging in Afternoon Tea at the Saint Regis 08:59 - Homegrown Food Journey: From CSA to Farming 12:55 - Planting for CSA: Providing a Mixed Variety 15:57 - Prioritizing Safety and Health as a Parent and Farmer 18:29 - Diverse Methods for Healthy, Pest-Resistant Crops 22:21 - Protecting Swash Crop: Succession Planting for Beetle Control 26:47 - Winter Crops and Techniques for Extended Greens 29:20 - Strategic Investments: Ensuring Farm Security 31:22 - Funding Farm Infrastructure: County NRCS and Marbidco 36:09 - Agriculture's Impact on Chesapeake Bay Runoff 40:51 - Rescuing and Distributing Excess Food: The Gleaning Project 42:32 - Expanding the Gleaning Project: A Free Grocery Store 46:07 - Selling Produce to Restaurants: A Viable Alternative 49:42 - Outro Guests Social Media Links: Emma Jagoz Personal Instagram: https://www.instagram.com/farmeremmaj Business Instagram: https://www.instagram.com/moonvalleyfarm Facebook: https://www.facebook.com/moonvalleyfrederick Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 cookbook Let’s get into it Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Quotes "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 Previte Chapters 00:00 - Introduction 07:03 - Rose Previte’s Vision for Compass Rose Restaurant 10:24 - Cooking with Love: Family Histories and Culinary Passion 14:09 - Transitioning with a New Business Partner at the Courthouse 18:03 - Epic Journey across Russia: Remarkable Hospitality 19:12 - Embracing Gathering, Hospitality, and the Joy of Learning 23:48 - Infusing Travel Stories and Street Food into the Menu 28:42 - Unique Taste Experiences Inspired by Family and Travels 30:07 - Exploring Global Wine Regions for Expanded Knowledge 33:39 - Inspiring Others to Travel and Embrace Global Exploration 41:57 - Tunisian Cook: Sharing Recipes and Cultural Exchange 45:17 - Reflections on Effort and Recognition in Society 46:46 - Expanding Patio Seating: Creating More Space 51:02 - Wines: Stories of People, History, and Culture 52:31 - Promoting Diversity in Ownership: Expanded Access 54:25 - Outro Guests Social Media Links: Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Instagram: https://www.instagram.com/roseprevite/?hl=en Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 talk Where have I been?!  Where haven’t I? Ometeo Shawn Yancy Girls Night Out Grazie Mille Dauphine’s OPWO - Party Host Helpers And hello to Osman Cuadros the General Manager at The Watermark Hotel AND! 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 of At The Table: The Chef’s Guide to Advocacy Let’s dig in Quotes "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 Miller Chapters 00:00 - Introduction 06:14 - Simplicity and Ease: How Party Host Helpers Made Events a Breeze 08:25 - Thrilling Advancements at Capital One Hall 13:01 - Advocacy in Action: Supporting Food Relief and Culinary Expertise 15:25 - From Politics to Social Impact: Applying Campaign Experience for Change 19:28 - Tackling Global Health Issues: The Drive to Find Solutions 22:36 - Sustainable Seafood Focus: Insights from Barton Seaver 24:46 - Engaging in Restaurant Matters: Urging for Informed Participation 32:13 - Community Support and Advocacy: Gratitude and Honor 35:57 - Bakers Against Racism: Raising Funds through Culinary Events 36:36 - Unpacking the Impact of Culinary Programs 40:11 - Empowered Chefs: Organizing after Intensive Training 45:19 - Danny Myers: A Pioneer Ahead of His Time 48:00 - Finding Common Ground for Success: Competing Business Owners Unite 50:42 - Navigating Social Media Mindfully: Managing Stress and Impact 53:50 - Effective Communication: Context and Audience Matter 57:33 - Outro Guests Social Media Links: Instagram: https://www.instagram.com/table81/?utm_source=ig_web_button_share_sheet&igshid=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/KatherineMillerDC Twitter/X: @‌table81 Threads: @‌table81 Linked In: Katherine Miller Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

New Residency at The WREN in the Watermark Hotel Hi 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 Hotel Now, 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 Carr He/him/his + he/him/his Des - Managing Principal, Co-Founder, SRG Concepts; Kris - Managing Principal, Co-Founder, SRG Concepts Highlites with time stamps: Guests Social Media Links: Instagram: https://www.instagram.com/chickenandwhiskey Facebook: https://www.facebook.com/chickenpluswhiskey https://www.facebook.com/TheWalrusNationalHarbor https://www.facebook.com/doimoidc Twitter: https://x.com/chicken_whiskey?s=20 Quotes "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 Carr Chapters 00:00 - Introduction 04:02 - Promoting Human Rights Through Culinary Excellence 09:43 - City Center Chronicles: Unveiling the New Development 11:21 - A Decade of Deliciousness: Celebrating 10 Years in the Restaurant Industry 16:19 - From Insight to Success: Jamie Mulholland's Impact 18:04 - Navigating the Unknown: Embracing Fluid Situations 21:21 - Bartenders to Masters: Rising Through Operations and Creativity 24:48 - Vibrant City Vibes: Praising Diversity and Energy 28:35 - The Fortunate Second: Aligning with Key Operators 30:55 - Simplicity as the Backbone: Unveiling the Operational Approach 34:24 - Dive Bar Dreams: Chris' Vision Takes Shape 36:41 - Alma Cucina Latina: A Worthwhile Indulgence 41:05 - Uniquely 14th Street: Irreplaceable Charm 43:58 - Reflecting on 2023: A Year of Growth and Lessons 47:48 - From Friend to Colleague: Meeting Jason Koehler and Joining the Team 51:09 - Collaborative Success: Making Decisions and Pitching Together 52:33 - Turning Negatives into Positives: Successful Adaptations 57:19 - Stay True, Unite, and Persevere: The Recipe for Success 59:00 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 Casten Featured in the Episode Quinn Molner & Greg Casten Instagram:https://www.instagram.com/anacostiariverkeeper/ Facebook:https://www.facebook.com/AnacostiaRiverkeeper Twitter: Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com Chapters 00:00 - Intro 05:11 - DC Sewage and River Contaminants: Recent Improvements 08:03 - Plastics and Environmental Concerns: An Evolving Landscape 12:28 - Collaborative Advocacy for Equitable River Access 14:06 - Effective Communication Tactics: Politicians Engaging Local Communities 16:31 - Nature's Impact on Health and Well-being: Promoting Respect 20:38 - Costly Sediment Accumulation: Continuous River Maintenance 22:37 - Improved Water Quality: Anticipating Swims in the River Tunnel 26:50 - The Power of Cleanup: Transforming Consumption Mindsets 30:54 - Successful Plastic Bag Fee: Exploring Aggressive Options 34:00 - Promoting Environmental Awareness and Community Involvement 37:07 - Outro

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 | SmithGroup Sarah Leavitt, Curator Let’s get into it … Takeaways Information and Technology in Healthcare Revolutionizing Competency Validation in Education AI in Healthcare: Teaching, Learning, and Development Enhancing Healthcare Education with AI Innovations in Preceptorship and Residency Moving Beyond Skills Lists: Competency-Based Education Emerging Trends: Healthcare and AI's Future Quotes "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 Leavitt Featured in this Episode Bettina Neudert-Brown Instagram:https://www.instagram.com/smithgroup/ Facebook:  https://www.facebook.com/SmithGroupCo LinkedIn: https://www.linkedin.com/company/smithgroup/ Sarah Leavitt Personal Facebook: https://www.facebook.com/sarah.a.leavitt Malki Karkowsky Instagram:https://www.instagram.com/mkarkowsky/ Facebook:https://www.facebook.com/mkarkowsky Capital Jewish Museum Instagram:https://www.instagram.com/capjewishmuseum/ Business Facebook:https://www.facebook.com/CapJewishMuseum Twitter: @‌capjewishmuseum Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 - Introduction 07:46 - 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 - Outro Produced by:http://www.heartcastmedia.com

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 Bistonome Talk 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 Gonzalez Instagram: Fernando:https://www.instagram.com/fher_gope/ Debby:https://www.instagram.com/debbyportillo/ Business:https://www.instagram.com/2fiftytexasbbq/ Facebook: facebook.com/2fiftybbq Quotes "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 Gonzalez Chapters 00:00 - Introduction 05:28 - A Growing Barbecue Scene: Couples Open a New Restaurant 07:46 - Close-Knit Family and Restaurant Roots: The VIP Table Experience 11:38 - Life Amidst Civil War: David's Upbringing and Perspective 15:11 - Salvadorians Making a Mark: Creating and Importing Goods to the US 18:12 - Engineering and Transformation: A Fascinating Journey of Change 20:04 - From Tasting to Learning: The Amazing Brisket and Smoking Process 25:21 - Texas-Style Barbecue: The Utilization of Highly Seasoned Woods 26:12 - Catering Service: Weekends Filled with Delicious Orders 30:22 - Immigration Fast Track: Advice from an Attorney for Government Approval 33:45 - Unexpectedly Perfect: The Landlord's Suggestion for Restaurant Space 35:48 - Expanding the Menu: Curiosity Drives the Creation Process 41:01 - Personal Stories and Consumer Connection: Enhancing Understanding 42:57 - Opportunities in the Restaurant Industry 46:41 - Promotions and Growth: Fostering a Family-Like Atmosphere 49:55 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 Tenley Casa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa Teresa It 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 Tavern On 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 Albisu Instagram: https://www.instagram.com/tacobamba/ Personal Instagram:https://www.instagram.com/chefvictoralbisu/ Facebook:https://www.facebook.com/tacobambalandmark Quotes "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 Albisu Chapters 00:00 - Introduction 05:24 – Chef Victor Albisu: Pioneering DC's Vibrant Food Scene 08:42 - From Talented Chefs to Growing Businesses: The Art of Brand Creation 10:19 - Battling with Purpose and Mental Health: Overcoming Struggles in the Industry 15:03 - Jen and Tom: The Supportive Forces Behind Brand Growth 16:16 - Nurturing Success: The Importance of Food Reviews and Industry Support 20:21 - Plaza Latina: A Game-Changing Competition and Negotiation 24:01 - Innovating Tacos: Exploring Authentic and Diverse Flavors 26:54 - Hesitation and The Next Step: Meeting Industry Demands 33:46 - A Perfect Fit: Fast Casual Dining in a Diverse Area 35:20 - Lessons from Taco Bamba: Simplicity, Challenge, and Growth 39:18 - Double Delight: The Gigantic Egg Roll with Leftovers 44:22 - Evolving Palates: Appreciating Sophistication in Dining Preferences 44:57 - Striving for Excellence: Continuous Improvement and Rising Tides 51:01 - Balancing Growth and Service: Essential Elements of Success 52:43 - Gratitude and Paying It Forward: Passing Along the Support 58:23 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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.com About 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 Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal 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 Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tuition and Boredom 20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry 24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move 28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow 32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine 34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question 36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship 42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg 44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents 49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival 49:58 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 dessert Galerie at the Smyth Hotel for cocktails The 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 day Before 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 lit Okay 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 Lazar Guest Social Media Links Tara Lazar https://www.instagram.com/taralazarf10/ https://www.instagram.com/f10creative/ https://www.linkedin.com/in/tara-lazar-20045219b/ Chapters 00:00 - Introduction 05:07 - From TV Host to Consultant: Embracing a Multifaceted Role 12:10 - Navigating a Restaurant Mishap 15:00 - Frequently Changing Menus for Locals 19:32 - Resourcefulness in Small Spaces 24:04 - A Vegetarian Restaurant's Unique Twist 28:34 - A Palm Springs Catering Companies Specialties 31:33 - From Cheeky Parties to Diverse Cuisines 35:33 - Kitchen Dedication: Front of House vs. Behind the Scenes 39:20 - Navigating Service Charges and Ethos 40:49 - Shifting Ethos: Progress Hindered by the Pandemic 44:16 - Trust and Delivery Challenges: Fostering a Kids' Food Program 49:21 - When Crazy Panic Sparks Nutrient-Packed Creations 53:17 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 -Maketto As 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 101 In 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 Morgan We 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 Valtin Guest Social Media Links Greg Casten Instagram: https://www.instagram.com/castengregory/ Leslie Valtin: Instagram:https://www.instagram.com/leslval/ Jeff Morgan: Instagram:https://www.instagram.com/jeffrey.r.morgan/ Chapters 00:00 - Introduction 05:43 - Tony, Joe's, and Herb Miller: Unveiling a Visionary Connection 09:03 - Insights from a Conversation with Greg 12:21 - From Overseas Trip Stress to Concierge Savior 13:17 - Misunderstood Expertise: The Generosity of Two Professional Concierges 18:13 - Javier's Offer: The Path to Becoming a Concierge 20:16 - Job Fair Success: Navigating the Journey to a Concierge Position 23:34 - Letters Before Arrival: The Personal Touch of Luxury Hotels 25:47 - Chefs' Joining Forces: The Truth Behind Misinformation and Recommendations 31:21 - Promoting DC: Ambassadors Showcasing the City's Offerings 34:42 - Breaking Barriers: Reaching Young People in the Hospitality Industry 36:42 - A Generous Couple's In-Depth Discussion about DC's Nitty-Gritty Details 40:36 - City Spending and Must-See Recommendations 44:23 - Assistance at Your Fingertips: Contact the Concierge for Help 46:31 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 deliciously I 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 amazing Our 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 Levin Featured in the episode Nycci Nellis Linkedln: https://www.linkedin.com/in/nycci-safier-nellis-2703b45/ Michael Schlow Linkedln: https://www.linkedin.com/in/michael-schlow-7238aa12/ Alex Levin LinkedIn: https://www.linkedin.com/in/alex-levin-5a32608/ Chapters 00:00 - Introduction 00:49 - Exciting Updates: Restaurant Launches, Promotions, Radio Show & New Residency 03:22 - Travel Highlight: Stay at Perfectly Located Chateau Montfort 06:47 - Spotlight: Chef Plough Namako & his Restaurant Empire 10:57 - Diverse Roles: From Waiting Tables to Managing Kitchens 12:46 - Cooking Passion: Healthy Habits & Diverse Tastes 16:34 - Calamari Confusion: Exploring Dialect Differences 19:06 - Menu Mastery: Embracing Ingredient and Flavor Diversity 24:02 - Building Connections: The Unbreakable Bond with Michael White 27:07 - Chef Profile: Alex's Talent, Humility and Innovation 28:33 - Success Story: Alex's Pop-Up Stardom and Collaborative Spirit 34:04 - The Secret Sauce: Importance of Employee Retention 35:38 - The Pay-Off: Earnings in Serving Beyond Minimum Wage 38:08 - Goals Unpacked: Creating Communities, Balancing Businesses, and Navigating High Occupancy Costs 43:04 - Business Blues: Closures, Maintenance Issues, and Disappointment 46:10 - Culinary Triumph: From Career Change to Success and Growth 49:26 - Continuous Learning: Evolving for Better Customer Experience and Culture 51:23 - Divergent Journeys: Shared Experiences, Different Outcomes 53:52 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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 & Gusto So 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 speed Now 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 good AND 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 Massoud Featured in the episode Philippe Massoud Persona 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/ Chapters 00:00 - Introduction 04:42 - DC's Thrilling Events and Delectable New Menus 09:01 - Religious Conflict, Migration, and Fresh Beginnings 13:50 - Learning in the Kitchen and a Relocation Adventure 14:40 - First Supermarket Visit: A Culinary Exploration 19:21 - Constant Cooking without Aspiring to Be a Chef 23:54 - Diverse Origins: Hummus, Tex Mex, and Immigration 26:38 - Revolutionizing Levantine Cuisine with Professional Expertise 28:46 - Exploring Levantine Dishes, Unraveling Hummus Variations 32:19 - Authentic Dishes Crafted with Familial Engagement 36:56 - Italian Pasta: Regional Rivalries, Flavorings, and Techniques 40:38 - Lebanese Restaurant Success: Unveiling Heritage in the Sky 43:35 - DC's Evolution into a Culinary Wonderland 45:13 - Experiential Retail: A Key to Attracting Customers 51:45 - Outro

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 Spivey Instagram:  https://www.instagram.com/juliachildfoundation/ Facebook:  https://www.facebook.com/JuliaChild Sean Sherman Instagram:  https://www.instagram.com/the_sioux_chef Facebook:  https://facebook.com/siouxchef Twitter:https://twitter.com/chef_sean Paula Johnson Instagram:https://www.instagram.com/amhistorymuseum/ Facebook:https://www.facebook.com/americanhistory Featuring Nycci Nellis https://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 Spivey Chapters: 00:00 - Introduction 02:53 - Nonprofit Co-Founder Wins Culinary Award 04:23 - Curator Secures Julia Child's Iconic Kitchen 08:46 - Popular Kitchen Exhibition Moves to Larger Space 10:40 - Shared Birthday, Foundation, and Unique Food Award 14:44 - Annual Museum Event Showcases Influential Figures 20:01 - Chef's Local Food Exploration and Journey 21:45 - Indigenous Researcher Explores Ancestral Plants 24:25 - Front of House: Showcasing Indigenous Foods 27:39 - Exploring Indigenous Knowledge, Food Ventures, and Beyond 31:43 - Addressing Climate Change, Water Crisis, and Food Equality 37:53 - Celebrating Sean's Achievements in a Short Film 39:38 - Food History Weekend: Women Shaping Food's Future 45:37 - Outro Produced by http://www.heartcastmedia.com/

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 BIRD Ashok 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 PRESIDENTE Stephen 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 opened Spanish 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 glass Guests Social Media Links: Corey Landolt Instagram:https://www.instagram.com/coreyjlandolt/ Facebook:https://www.facebook.com/corey.landolt https://www.instagram.com/kappodc//https://www.instagram.com/zeppelindc/ Featuring Nycci Nellis https://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 Landolt Chapters 00:00 - Introduction 05:12 - Sipping in the City: A Casual Hangout 08:27 - From Ballet to Valet: Corey's Unique Journey 11:37 - Exclusive Taste: Japanese Spirits and One Authentic Drink 14:57 - Whiskey Wisdom: The Sweet Preferences of American Drinkers 18:26 - Satsuma Surprise: A Negroni to Remember 21:33 - The Sugar Struggle: Overwhelmed by Sweet Options 23:26 - Mugi Hoca: A Toasted Barley Shochu Adventure 28:52 - Gin Chronicles: London Dry vs. Plymouth 31:23 - Craftsmanship Unveiled: A Unique American-Japanese Whiskey 35:42 - Liquid Magic: Rendering Wagyu Fat into Whiskey 39:02 - Efficiency at Capo: Navigating Cocktail Service 40:02 - Scaling Up: Mixing Cocktails in Larger Containers 45:00 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

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 Rubba Instagram:https://www.instagram.com/robrubba/ Facebook:https://www.facebook.com/rob.rubba Max Kuller Instagram:https://www.instagram.com/maxkuller/ Instagram:https://www.instagram.com/oysteroysterdc/ Facebook: https://www.facebook.com/pages/Oyster-Oyster/109857497477351 Featuring Nycci Nellis https://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 Rubba Chapters 00:00 - 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 Charleston 24:09 - 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 - Conclusion Produced by Heartcast Media www.heartcastmedia.com

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.org Ok —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 Crocini Instagram:https://www.instagram.com/crocini/ LinkedIn: https://www.linkedin.com/in/adam-crocini-a080a53a Featuring Nycci Nellis https://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 Crocini Chapters 00:00 - Introduction 07:46 - Navigating an Unexpected Career Path to Bar Success 09:33 - From House Arrest to Culinary Studies: A Remarkable Transformation 13:48 - Life Lessons in NYC's Restaurant Scene 16:35 - Promotion to Wolfgang Puck at MGM Vegas 21:35 - Taking Charge of Marina Bay Sands in Singapore 23:34 - Diving into Hospitality Across Various Industries & Including Hotels 25:17 - The Art of Observation and Intuition in the Restaurant Business 29:03 - A Growing Force in the Competitive Dining Scene 33:04 - Building Local Communities, Attracting Foodies, and Creating Dining Hotspots 36:37 - The Importance of Personality in the Back of the House 41:05 - Masters of Craft Behind Memorable Waldorf Astoria Experiences 42:03 - Exciting Developments: Conor Orlando's Hotel and Paul McGee's Papaya Club 47:32 - Evolving Breakfast Options and Changing Preferences 48:36 - Innovative Product Mix: Replacing Old Favorites 53:09 - From Restaurant Beginnings to Unforeseen Success in Hospitality 56:28 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

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 umami All 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 home Fattoush, Fattoush, Fattoush -- Breakfast, Lunch & Dinner The 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 buzzing Okay let’s get into today’s Show The ‘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 is Jaimie 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/BethesdaUp Twitter: https://twitter.com/BethesdaUP Jaimie Mertz: Instagram: https://www.instagram.com/theredbandanabakery Facebook: https://www.facebook.com/theredbandanabakery Website: https://theredbandanabakery.com/ Chef Al Ashish Instagram: https://www.instagram.com/goodduckingburger/ Website:  https://alfredrestaurantgroup.com/ Paul Fitz Instagram: https://www.instagram.com/thesaltline/?hl=en Facebook: https://www.facebook.com/thesaltline/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Another Chanel Worth Knowing On 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 Turner Facebook: https://www.facebook.com/chanel.turner.161 Facebook Business:https://www.facebook.com/bowsfestival Featuring Nycci Nellis https://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 Turner Chapters 00:00 - Introduction 06:00 - Turning an Unwanted Chaser into a Sipping Spirit 10:55 - Crafting a Unique Lightning Bolt Bottle 12:38 - The Power of Positive Packaging 15:10 - From Product Creation to Distribution 18:04 - Controlling Distribution for Increased Market Share 21:31 - Creating a Platform for African American Representation 25:06 - Showcasing International Brands in DC 29:47 - Tips for Vendor Selection and Audience Sampling 33:39 - Recognizing Mentorship and Coaching 34:45 - Navigating the Competitive Spirits Industry 42:01 - The Love for Tequila and Hemp Cocktails 44:13 - Surprising Tastes in Bourbons and Whiskeys 50:02 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

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 Kastanek Linkedin: https://www.linkedin.com/in/zdenek-kastanek-1767155a/ Website: https://ecospirits.global/ Featuring Nycci Nellis https://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 Kastanek Chapters 00:00 - Introduction 05:38 - 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 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

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

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