Welcome back to Industry Night with me Nycci Nellis. Per usual, I have been out and about and it’s been delish! Omakase at Cafe Unido — Brewmaster Francisco Flores took us on an educational tasting tour of the Panama Geisha bean and I now know why the coffee-connoisseurs are obsessed. There’s a reason that Zepplin’s is a neighborhood fave for sushi. It’s delicious! The Wilder brothers (who were recently on this show) opened up the spot a few years ago because they wanted really good sushi in their Shaw neighborhood — Mission Accomplished — and with Corey LeDroit behind the bar you know those cocktails were spot on. Kind of did a progressive from Zepplin’s and walked over to the Chaplins — now every time I am there it is usually very late at night when nothing good is about to happen — but not this time. Tasted delish ramen, had some rosé on tap and really saw the space with a totally different vibe. Melina - A wonderful Greek restaurant by the Cava guys up in Pike & Rose. Such a great place for amazing bread service, gorgeous salads and all the spreads. We do The Fourth at Le Dip almost every year and it did not disappoint - Lobster Frites or everyone! AND got a sneak peek of the new Salt Line in Bethesda. It took over the old Kapnos space that has been empty for a really long time. All your faves: massive oyster & raw bar, plump lobster rolls, crispy tasty soft shells and that smash burger! Um, okay so your girl has been bizzy but let’s get on to today’s show: Sitting at the table with me while I have been prattling on is the definition of a Boss Babe. If you look up the term in the dictionary there would be a photo of Daniella Senior there. Daniella started a catering business at 13 in the Dominican Republic, graduated from the Culinary Institute of America, is a certified sommelier, is behind the inception of both the amazing Colada Shop and Michelin starred restaurant Bresca, is the creator of nationally acclaimed Latin Bar, Serenata -named one of Esquire Magazine’s Best Bars in America- AND Daniella currently serves as a Board Member of the Women Chef’s and Restaurateurs; is a mentor for Empowered Women International and is on the Steering Committee of New Guard Womxn in Hospitality. She is also a James Beard Women Entrepreneurial Leadership Program. Most recently, Daniella was named one of Forbes 50 Latina Women Innovating to Sustainably Feed the World and a Washington Business Journal 40 under 40 honoree for this year. So you know just a few things … Guests Social Media Links: Instagram:https://www.instagram.com/daniellasenior/ https://www.instagram.com/coladashop/ Facebook: https://www.facebook.com/daniella.senior.9 https://www.facebook.com/coladashop Quotes "We aim to take our guests on a remarkable journey, not just sell products to them."- Daniella Senior "I fearlessly embraced challenges, unveiling my courage and resilience, which ultimately led to my success." - Daniella Senior Guests Social Media Links: Daniella Senior Instagram: https://www.instagram.com/daniellasenior/ Facebook: https://www.facebook.com/daniella.senior.9 Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:14 Introduction 06:33 From a Dream to Culinary Triumph: Daniella Senior's Journey 12:17 Sweet Success: Extending Christmas Joy with Baked Goods 17:43 Mastering the Art of Culinary Craftsmanship 26:20 When Passion Becomes a Business: How it All Started 34:12 Savoring the Flavor of a Cuban Speakeasy 37:44 Embracing Uniqueness: Personalization in Culinary Ventures 46:52 Expanding Horizons: A Journey Through Latin Markets 49:05 Supporting Women and Immigrants on Their Journey 51:24 Balancing Act: Integrating Work and Life 53:50 Finding Time: Struggles and Triumphs After Parenthood 56:57 Embracing Plant-Based Alternatives in Human Food 01:00:05 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

Many of you may remember the recession of 2008 — I do! — it was a heavy crush for a lot of people. Maybe one of the few silver linings that came out of it was people looking at what they did for a living and saying — Screw it! — I am going to do what I love. Makers, craft artisans — whatever you want to call it — these people had passion projects that they wanted to bring to fruition — enter Union Kitchen in 2012. The DC area’s first business incubator, now an accelerator and an investment fund with area markets and…  and…  and… So many shifts, pivots and swivels over the last 10 years. I am so excited to catch up with CEO & Founder of Union Kitchen Cullen Gilchrist and he brought with him two “graduates”  —  Margarita Womack, Founder and CEO of Latin Goodness Foods aka MasPanadas & Samy Kobrosly, the Founder of the very yummy Snacklins — both of whom are now living the dream. Let’s get into it on the next Industry Night with Nycci Nellis. Quotes "Collaborating with Union Kitchen, we found the perfect partner who guided us in design and the comprehensive process. Every detail contributes to our success." -Margarita Womack "We were completely obsessed with finding problems because they led us to the solutions we wanted to build."- Cullen Gilchrist "Launching in Walmart doesn't guarantee discovery for small brands. Stores like Whole Foods or mom's organic are where customers actively seek out new and exciting products.." -Samy Kobrosly Guests Social Media Links: Samy Kobrosly: Instagram:https://www.instagram.com/eatsnacklins/ Margarita Womack: Instagram: https://www.instagram.com/maspanadas/ https://www.instagram.com/latingoodness/ Cullen Gilchrist: Instagram - https://www.instagram.com/unionkitchendc/ Facebook - https://www.facebook.com/search/top?q=union%20kitchen Twitter - https://twitter.com/UnionKitchenDC Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 08:24 From Empty Spaces to Shared Kitchens 10:45 Solving Problems for Food Businesses 15:28 Collaborating with Health Department for Cleanliness 16:16 Investing in Stage Zero Startups: Long-Term Success Resources 20:42 Passion Projects: Dessert-Making and Job Transitions 24:06 Healthy Twist on Empanadas: Baked Options and Customization 29:13 Expanding to Whole Foods: Local Products and Store Partnerships 29:54 Taking Control: From Copacker to Independent Manufacturing 34:09 Vegan Pork Rinds: From Bar Bet to Popular Snack 38:36 From Snacks to Consumer Goods: Union Kitchen's Acceleration 43:05 Driving Demand and Retailer Partnerships 45:54 Resilient Store Systems: Regional Growth and Investment Fund 51:02 Thriving in the Changing Retail Landscape: Collaborating with Retail Giants 54:42 Preparing for Growth: Streamlining Operations and Hiring 58:12 Outro Produced by Heartcast Media http://www.heartcastmedia.com

I met the Wilder Brothers — Ari & Micah — a long … long … time ago. I think I met Ari first when he was behind the bar at Zola? This was just as I was getting into the biz (sigh, Zola!). Ari & Micah Wilder were, and continue to be, a part of the cocktail renaissance here in DC. They made their names known thanks to their commitment to the products they were creating whether in the glass they served you or in their own mixers that they bottled and sold. So ahead of the game! You can find Ari & Micah behind some of the best beverage lists and concepts around town.  The two are behind the wildly adored Chaplins and Zepplins. Ari just opened the little gem, Kappo — that I recently gushed about, and Micah has teamed up with David Deshaies at the incredible Love, Makoto — which I have also professed my love for.  I knew them when they were still babies — and now they have babies! I am so excited to have them on Industry Night. We talk about their history, trajectory and what’s on the horizon. Quotes "The pandemic posed price challenges, but we remained committed to serving our audience with competitive prices." - Ari Wilder "Beverage taught us a lot. It's as valuable as culinary, doubling your profits when given equal emphasis. It's like unlocking a hidden wing,“ - Micah Wilder "It was a trend of enhancing cocktails, respecting their history, and creating healthier, tastier products. It showed a true commitment to integrity," - Nycci Nellis Guests Social Media Links: Instagram:  https://www.instagram.com/ari.wilder/ / https://www.instagram.com/micahwilder/ @‌zeppelindc @‌kappodc Facebook: https://www.facebook.com/ari.wilder.92 https://www.facebook.com/micah.wilder.52 https://www.facebook.com/chaplinsdc https://www.facebook.com/zeppelindc https://www.facebook.com/kappodc Twitter: https://twitter.com/ChaplinsWDC / https://twitter.com/zeppelin_dc / https://twitter.com/kappodc Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Unveiling DC's Food, Wine, and Hospitality Scene 09:11 Bourbon Bar: Secrets and Classic Drinks 11:52 Inspiration and Bartending Beginnings in San Francisco 14:56 Finding Success in DC: Standing Out in a Smaller Pond 17:29 Bartending Buddies turned Mixer Makers 19:51 The Organic Growth of Chaplins and Zepplins 24:26 Balancing Passion and Compensation 28:11 A Taste of Authenticity: Embracing Burmese Cuisine 29:18 Fusion Family Recipes and Restaurant Bar Focus 37:36 Residential Influence: The Wharf and Shaw Neighborhood 39:59 Affordability Amidst Pandemic Challenges 43:36 Baker Collaboration Leading to New Ventures 46:37 DC's Food Consumers: Quality and Unique Concepts 49:16 Revealing Vulnerability: Challenges with Relationships and Day Jobs" 52:47 Outro Produced by Heartcast Media http://www.heartcastmedia.com

If you pay attention to my insta feed you know I have been out an about. And, per usual, it has been a week of incredible eats: -Love Makato: Last time I told you about the BBQ. Today it's about the Izakaya. -Queen English: Hong Kong cuisine here in DC. Loving the young bamboo shoots, drunken noodles and that whole fried snapper. -Villa Yara: new in Georgetown. Lebanese wines in a beautiful setting. Now on to today’s show: Many of you know that I am so fortunate to have this incredible relationship with The Restaurant Association of Metropolitan Washington aka RAMW. Over the years their former President, Kathy Hollinger, has joined me on this show (and F&TB) to talk us through what is happening in the Industry — staff shortages, Initiative 77, restaurant weeks, the pandemic insanity — RAMW is a lifeline not just for their members in the Industry, but for diners and consumers alike. Well, now there is a new sheriff in town! Actually, a new CEO, Shawn Townsend who you may remember as the inaugural Director of the Mayor’s Office of Nightlife and Culture, Shawn is now head of the RAMW and he has a lot to share. Today we are going to discuss how RAMW advocates for and promotes the vitality of the capital region’s hospitality industry, what is going on with the tipped-credit, The RAMMYS, and the recent launch of Food Jobs DC. We had so much to discuss ... Quotes "Our aim is to promote transparency and ensure clarity regarding fees, so that no one is left puzzled by unexpected charges on the final bill" - Shawn Townsend "Our students feel the excitement when we expose them to pro star competitions and restaurant kitchen tours. It's a truly invigorating and inspiring experience for them.""- Shawn Townsend "Restaurant week provides a unique chance for people to indulge in a culinary experience tailored to their comfort level, both in terms of price and enjoyment." - Nycci Nellis Featured Guest Shawn Townsend Facebook & Instagram Personal -https://www.facebook.com/shawnjtownsend Business:https://www.facebook.com/ramwdc/ Personal:https://www.instagram.com/shawnjtownsend Business:https://www.instagram.com/ramwdc/ Twitter: Personal:https://www.twitter.com/shawnjtownsend Business:  https://twitter.com/ramwdc Chapters 00:00 Intro 09:34 Demystifying Minimum Wage Laws for Restaurant Servers 11:46 Navigating Service Charges in the Restaurant Industry 16:03 Restaurant Relief Package Proposed by DC Council Member 17:08 Understanding the Value of Advertising for Restaurants 19:02 Blending Service Charges and Traditional Sales for Success" 20:35 Accelerating Minimum Wage Increases for Restaurant Workers 22:55 Real Estate Boom Exacerbates Staffing Shortages 27:21 Igniting Career Aspirations through an Inspiring Culinary Program 35:53 Conquering Restaurant Fear: Exploring New Cuisine Affordably 37:34 Honoring Restaurant Employees: The Industry's Grammy Awards 42:30 Diversity Clash: James Beard and Michelin Perspectives 50:52 Outro Produced by Heartcast Media http://www.heartcastmedia.com

I love having a guest that I adore on Industry Night. Today’s guest, Julia Coney and I go quite a way back. The first time we met I was at a discussion/luncheon on Champagne and Julia walked into the room. And let me tell you when Julia walks into the room — you know it. There’s an incredible energy radiating from her. It’s so attractive that everyone wants to get to know her — me included! Other than being this incredible light she also happens to be an unbelievably talented wine educator, journalist and speaker! But that’s not all - this former beauty blogger - is the founder of Black Wine Professionals and Julia is the recipient of Wine Enthusiast's 2020 Social Visionary Award— AND LASTLY — I got to spend a week this past summer with Julia when we were both selected to be on the Reality trip to Israel. So, it's been almost a year since we have seen each other — so we are going to catch up and you get to hear all about the wine Julia is drinking, the insane trips she is taking and she leaves us with some of her must-do travel tips which I call Julia Knows. Quote "I think there's a disconnect because people feel like their dollars don't mean anything when they go to a restaurant. We must recognize the value of their budget and truly listen to the customer." - Julia Coney "The problem with knowing what you like is that you already know what you want and what you don't -." - Julia Coney Guests Social Media Links: Julia Coney Facebook: ‌ https://www.facebook.com/juliaconey https://www.facebook.com/juliaconeylifestyle Instagram: https://www.instagram.com/juliaconey https://www.instagram.com/blackwineprofessionals/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 08:12 From Legal Assistant to Industry Insider 12:16 Celebrating Age Diversity: Breaking Barriers, Embracing Inclusion 20:11 Unforgettable Tastings and Delightful Memories 27:50 Overcoming Intimidation and Embracing Approachability 28:29  Cracking Customer Budgets: Unveiling Spending Habits 29:58 Tips for Efficient Packing and Travel Preparedness 32:17 How to connect with Julia 33:31 Outro Produced by Heartcast Media http://www.heartcastmedia.com

In the beginning of every show I talk about where I have been and what I have been eating. No shortage of delicious travels this week: Stopped in the beautiful little gem, Kappo by Chef Minoru Ogawa and his partners Ari Wilder and Adrian Williams. We were taken on an 8-course feast and lucky us, we were happily in chef's capable hands. Love love love hiking up Lost Mountain in Sky Meadows Park in Fauquier County Luxe lunching at Patrick O’Connell’s Patty O’s A night at the Shakesphere Theatre for the powerful new producton, Here There Are Blue Berries Viewers/listeners of this show know that Back in the Fall, I was blessed to be asked to interview famed author and storyteller, Michael Twitty, on the main stage at the Capital Jewish Museum Festival. And thanks to Michael, I met Professors LaNitra Berger & Lauren Strauss who co-taught a program together on the Jewish & Black diaspora connection & divide. We had an amazing show (see:THE COMMINGLING OF BLACK & JEWISH CULTURES & CUISINES, FEBRUARY 23). Which brings me to today's show: Ari Augenbaum & Nar Hovnanian are behind multiple Richmond concepts: Soul Taco Restaurant & Sear Burger and JewFro Restaurant. Ari is white, Nar is Armenian and their partner, Trey Owens is black. In their concept, JewFro, they take their personal histories, find common ground, and execute it on the plate. Quotes "By embracing open-mindedness and the willingness to challenge preconceptions, even when faced with potential offense, we can engage in meaningful conversations rooted in love." - Ari Augenbaum "We embarked on a collaborative journey, delving into research and engaging in conversations, all with a shared mindset, to unveil what genuinely resonates and aligns with our vision." - Nar Hovnanian "The culinary landscape in that area is truly dynamic, with an abundance of exciting happenings, and jufro plays a vital role in its vibrant tapestry." - Nycci Nellis Featured Guest Ari Augenbaum & Nar Hovnanian Instagram:https://www.instagram.com/chef_ariaugenbaum/ JewFro Restaurant:https://www.instagram.com/jewfrorestaurant/ Soul Taco Restaurant:https://www.instagram.com/soultacorestaurant/ Sear Burger:https://www.instagram.com/searburger/ Chapters 00:00 Intro 00:00 Unveiling the Secrets of the Hospitality Industry 08:35 From Grocery Bags to Event Staffing: A Journey of Transformation 12:02 Cultivating a Year-Long Business Partnership Through Entrepreneurial Lunches 19:22 Exploring Elevated Taco Creations on the Foodie Podcast 26:23 Podcasters Discuss Cultural Appropriation and Cancel Culture 29:02 Behind the Scenes: Crafting a Fusion Food Menu 36:54 A Serendipitous Success Story Born from an Ice Cream Shop Discovery 38:30 Elevating Restaurant Success: The Synergy of Shared Vision with a Black Partner 40:17 Savoring Hungarian-Inspired Brisket and Schlickas Recipe 46:55 Embracing Menu Evolution and Endless Possibilities 52:19 Conclusion Produced by Heartcast Mediahttp://www.heartcastmedia.com

I love this show — because I just love today’s guest. Fellow New Jersey native, Michael Friedman has been a mainstay of DC dining for more than a decade. He radiates so much positivity and joy — and all of that comes through his cooking and the restaurants that he owns and opens. A CIA grad, Chef Mikey is behind Red Hen, not one but two All Purposes and the forth coming — and I cannot wait – Aventino in Bethesda. We go through it all: His growing up on Jersey pizza by the slice, the epiphany after college of working in a restaurant, finding the foundations of food at the Culinary Institute of America and how stages in restaurants around the country provided the inspiration for how he executes at his properties. His knowledge is vast and his energy infectious. Join us as we go down the Mikey Friedman rabbit hole on the next Industry Night. Quotes "Let the flavors of formative food experiences ignite your inner fire and shape your unique path." - Michael Friedman "Embrace the artistry of the culinary world, where creativity meets technique, and hands-on learning shapes a remarkable journey." - Michael Friedman Success in the restaurant industry is not just about the food, it's about the entire experience, from the culture and environment to the management and system in place." - Nycci Nellis Featured Guest Michael Friedman Instagram:https://www.instagram.com/chefmikeydc/ Red Hen Instagram:https://www.instagram.com/redhendc/ All Purpose Instagram:https://www.instagram.com/allpurposedc/ AP Pizza Shop Instagram:https://www.instagram.com/appizzashop/ Aventino Instagram:https://www.instagram.com/aventinocucina/ Chapters 00:00 Intro 08:54 From Deli Worker to Private Banker: A Journey of Transformation 17:53 Apprentice to Expert: Mastering the Art of Dish Creation 20:25 A Managerial Journey: Combining Work and Culinary Education 21:16 Inspiring Culinary School Journey: From Aspiring Chef to CIA-bound 26:22 Paying It Forward: A Chef's Recipe for Success and Giving Back 34:04 Preserving Traditions: The Art of Spit Roasting and Farm-to-Table Dining 40:24 From Gravel Floors to Thriving Restaurant: The Red Hen's Inspiring Story 45:25 Crafting a Love Letter to Pizza and a New Dining Experience 55:11 The Rose Garden in Rome's Jewish Ghetto: Exploring History and Cuisine 59:55 Mikey's Restaurants and Events: Unveiling the Latest Offerings 01:02 Outro Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome to another Industry Night with Nycci Nellis. If you follow me on Insta - and you should @‌nyccinellis - you know I have been out and about. And it has been a week of incredible eats: -The Napa Valley Vintners were in town pouring their incredible wines all over town. And I wasn’t just at one event, I was at two! First, 25+ winemakers poured at the Duck & the Peach - side note - I did record a show there with several of them — and then I was invited to the Smithsonian for an incredible evening honoring the winemakers - Napa Valley Wines in Changing Times with: -Andy Erickson, Favia; -Dawnine Dyer, Dyer Vineyard; -Doug Shafer, Shafer Vineyards; -and Martin M. Reyes, Reyes Wine Group They all poured their wines during a glorious sit down dinner while also chatting about the issues facing that gorgeous region. -Got a group of Boss Babes at Nobu for an evening of pristine sushi & amazing cocktails Now, since this is my third show recording this week, that’s the three things I have consumed since the last taping! But just wait until this weekend its chock full of events — White House Correspondents Party at the Ambassador of Japan’s Residence, checking out David Deshaies new Love, Makoto and another trip up to NYC to celebrate famous alums of the CIA Today’s show: Sahil Rahman & his partner Rahul Vinod are the two behind the wildly successful fast casual concept, RASA. And honestly, I am feeling a little old sitting here.  Years ago when I started in this business I met his father, Surfy Rahman and Surfy’s business partner chef K.N. Vinod when they opened Indique in Cleveland Park in 2002. These two men were part of an incredible wave of immigrant owned restaurants in this city that helped change not just the way we ate — deliciously —  but also gave people a new point of view when it came to restaurants and the dining scene in this city. Cut to today, Sahil & Rahul have turned the industry on it’s head with their innovative concept of fine fast casual Indian. I personally love where Sahil’s head is at … tune in ~ Quotes: "We're not selling Indian cuisine, we're selling happiness, and Indian cuisine happens to be our medium." -Sahil Rahman “You know, no matter where you start, the most important thing is to start and be relentless”- Sahil Rahman Guests Social Media Links: Sahil Raman Instagram: https://www.instagram.com/rasa/ Facebook: https://www.facebook.com/rasarising Website: https://www.rasa.co Twitter: https://twitter.com/rasa Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 8:35 Embracing the Rise of Indian Culture 12:42 Culinary Traditions Unleashed: Feeding Communities with Heart 17:26  Easing Food Fears: Introducing Indian Cuisine with a Twist" 22:30 Navigating Career Crossroads and Embracing Change" 28:09 Unleashing Fast-Casual Indian Cuisine near the Baseball Stadium 31:41 Ambition to Action: Rasa's Roadmap to Success 35:10 Unveiling Rasa's Bold Bowls and Flavorful Delights 46:40 Outro Produced by Heartcast Media http://www.heartcastmedia.com

Welcome to another delicious show of Industry Night with me, Nycci Nellis. So excited to share today's show because we are talking wine and not just any wine ... Napa Valley Wine. Those of you who have been tuning in over the last 7 years know that every now and again I have the absolute pleasure of talking to the wine makers & experts of the Napa Valley region. Pre-Covid a whole cluster of them would come in to pour for the industry, and the public and then get their faces up on Capitol Hill to talk to our government about their environmental, agri-business and viticulture concerns. During the height of the pandemic, we had a zoom show where I chatted with winemakers of that plight and now … I must say this is pretty exciting ... The Napa Valley Vintners are back in the DC area with over 20 of their winemaker members, once again pouring for the trade, you the very lucky general public and they are going up to that Hill to talk about the matters that affect them. I had the good fortune to join them at the beautiful Duck & the Peach where the Napa Valley Vintners were hosting an industry-only event. I set up in the too-cool-for-school gin joint, The Wells (tucked behind The Duck & The Peach) and talked all the things with three incredible women: - Teresa Wall, Senior Director of Communications at Napa Valley Vintner - Emma Swain, CEO St. Supéry Estate Vineyards & Winery - Jaime Araujo, Director of Connections & Strategy, Trois Noix Look we all know Napa Valley wines are delicious, and we all must do what is necessary to keep that pristine area the oasis it is. Guests Social Media Links: Emma Swain Instagram: https://www.instagram.com/stsupery/ Facebook: https://www.facebook.com/stsupery Twitter: https://twitter.com/stsupery Guests Social Media Links: Jaime Araujo Instagram: https://www.instagram.com/troisnoixwine/ Facebook: https://www.facebook.com/TroisNoixWine Guests Social Media Links: Teresa Wall Instagram: Facebook: Twitter: Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

I always start an episode of Industry Night with what I’ve been eating and where I’ve been drinking and you know, this week I have been consuming mass quantities: Grazie Nonna — Casey Patton’s latest red sauce Italian HOT spot. Order: Tangy and bright Caesar, spicy meaty pizza & the spinach bucatini with whipped ricotta Back at Petite Cerise — Jeremiah Langhorn’s French brasserie serves all the traditions. Order: Manifest Bread (slather with the Bernaise mousse that comes with the asparagus) and the Croque Madame (ham, bechemel, think slices of bread dipped and fried and topped with an egg) Lutece — Chef Matt Conroy is keeping the food-illiterati tongues wagging for good reason. Order: The Caviar Back at Bazaar —  This time for a proper dinner. Get in on all of Chef Jose Andres classics Okay — that’s enough about my eating but stay tuned I am going up to NYC for some feasting, taking in the Thierry Mugler exhibit in Brooklyn and seeing Sean Hayes in Good Night Oscar. Full report coming next week! Today’s show: Back in February my fellow food friend David Hagedorn and I were invited out to visit Ovoka Farms in Paris, Virginia. We love a field trip. Now - footnote - my husband David and I make our way out to that area quite a lot — we love hiking at Sky Meadow state park — and I tell you this because when we pulled up to the address — I was like! OMG, David and I always wonder about this property and the house and the cows and the whole thing because it is truly a site to behold! And that’s when I met Karen Way, Owner and Roy Lambert Chief Agribusiness Officer of Ovoka Farms. Together with their marketing partner Jessica Morton they shared their story about the farm, the creation of their incredibly high end product F1 Beef — a marriage of Angus + Wagyu — and how they are managing a small independent sustainable farm. So much to learn — let’s get into it. Quotes Different breeds of cows were bred together to create the F1, which is a 50/50 mix of two types of cows. This resulted in a hearty cow with good marbling when raised correctly. - Roy We are able to understand the personalities of our animals because we are attentive to their behavior and characteristics. It's similar to how we know the personalities and quirks of our family members or children. By knowing and working with their unique qualities, we are able to have a better relationship with them. - Karen Featured Guest Karen Way Owner, Ovoka Farm LLC https://www.linkedin.com/in/karen-way-51b55b1b6 Roy Lambert Chief Agribusiness Officer, Ovoka Farm LLC https://www.linkedin.com/in/roy-lambert-22558ba1 Guests Social Media Links: Instagram: https://www.instagram.com/ovokafarm.virginia/ Facebook: https://www.facebook.com/OvokaFarm.Paris.VA Website: http://www.ovokafarm.com Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapter 00:00 Introduction 02:00 My weekly Travel Itinerary 07:22 Karen and Ryan’s farming business 09:03 Getting Wagyu from Japan 12:39 Getting the Halfsies or F1 15:34 Starting the cattle business 23:16 The misused of the term “Wagyu” in food industry 25:54 The experience raising cattles 29:55 Explaining “organic” and “natural” pasture raising 37:01 Explaining the taste profile 45:57 Working at a cattle farm 52:02 Involving with legislation and the agribusiness council 55:10 Sharing the Airbnb cabin 55:59 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

Welcome to another episode with I, Nycci Nellis, your host. Join David and I as we chat with Cory Van Horn, Chief Strategy Officer of Visit Montgomery, Maryland, about exciting programs aimed at engaging with locals and visitors alike in the MoCo region. We'll dive into the creative process behind thoughtful activations like the MoCo Eats program, which highlights local eateries, and the new Tastemaker Trail featuring craft beverage producers in Montgomery County. Plus, we'll explore the region's dedication to Agritourism with special guests Kelly Groff, President & CEO of Visit Montgomery, Tommy Evans, Owner & Cidermaker of Two Story Chimney Ciderworks, and Alex Markoff, Director of Calleva Farm. Discover how they work together to achieve incredible growth and success in this dynamic region. Don't miss it! Quotes Montgomery County's programming and experiences are authentic and rooted in culture. Locally, it's about showcasing that story through a program. - Cory Van Horn Guests Social Media Links: Visit Montgomery Website: Facebook: @‌VisitMoCo Instagram: @‌VisitMoCo Twitter: @‌VisitMoCo Facebook: @‌VisitMoCoEats Instagram: @‌VisitMoCoEats Two Story Chimney Ciderworks Website: Facebook: @‌twostorychimney Instagram: @‌twostorychimney Calleva Farm Website: Facebook: @‌CallevaMD Facebook: @‌CallevaFarmStore Instagram: @‌callevaoutdoors Instagram: @‌callevafarmandstore Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 02:00 My travel itinerary in the West 08:46 About the Montgomery County 17:30 Introducing Tommy 20:29 Creating ciders 24:54 The Calleva Farm 33:17 The store’s location 35:32 The partnerships with Montgomery County 46:09 The Tastemakers Trails 49:50 Links to connect with the guests 50:28 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

I love having good friends on the show. It just allows for a wholly different vibe. Now just because Chris Floyd is a friend doesn’t mean we don’t have a whole lot to talk about! Every Industry Night show, I end by reminding everyone to take their kindness pills because issue in the restaurant industry have not abated and labor shortages are a real thing. Who better to go down that rabbit hole with than one of the most sought after recruiters in the DC  hospitality industry - Capitol Restaurant Resource’s Chris Floyd. Quotes "Running a successful restaurant is tough and the industry changes rapidly. If you can last 10 years, you're a success. 20 years is exceptional, and 30 years is amazing. It's sad when restaurants close, but not everyone can survive in this business." - Chris "We've come a long way since the early days. Our team is made up of industry veterans who understand what it's like. We listen and work to find a company or job that not only boosts your career, but also fits your lifestyle. We're nice people and we do our best to help." - Chris Chapters 00:00 Introduction 02:37 About Christopher Floyd 12:13 Attracting youth into hospitality industry 16:40 Effects of pandemic 21:45 Strategy on talent acquisition 28:30 The changes in the industry 43:44 Chris’  role in the business 52:44 Links and resources Guests Social Media Links: Instagram: (Personal) https://www.instagram.com/chezfloyd/ Instagram: (Business) https://www.instagram.com/caprrdc/ Facebook: https://www.facebook.com/CapitalRestaurantResources Twitter: https://twitter.com/DC_Floyd Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Access to healthy, nutritious food is not a given for so many. A lot of food availability issues have to do with both farming and farming practices in this country. I’m really excited to talk with Colin O’Neil, who is Director of Public Policy & Social Impact at Bowery Farming. Bowery is on a mission to reimagine farming from the ground up and is the largest vertical farming company in the United States. In Colin’s role at Bowery he is driving the social impact and sustainability initiatives as well as increasing awareness of the benefits of controlled environment agriculture. Controlled environment agriculture?! So much to learn about the positive impact vertical farming has. That’s Industry Night With Nycci Nellis. Quotes "Unsustainable farming practices have caused us to lose 40% of arable land in the past 50 years, as we've been using land too intensively, leading to topsoil erosion and water depletion." - Colin "We're using billions worth of pesticides annually, causing harmful exposure to toxic chemicals in our food and water, posing a threat to our health and future generations." - Colin Guests Social Media Links: Colin O’Neil Instagram: https://www.instagram.com/boweryfarming Twitter: https://twitter.com/BoweryFarming Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 01:18 Culinary Adventures in D.C. and Virginia 07:34 Collin’s background 10:09 Farming Sustainability13:40 The effect of pesticides 18:10 Bowery vertical farming 21:37 How Bowery started and their process 29:08 Bowery’s vision and mission 35:27 Setting an importance to flavor and quality 41:51 Social impact efforts of Bowery’s farming 49:45 Innovation and the upcoming Farm Bill 53:29 Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

I thought I had first met Chef Nick Stefanelli when he opened up Bibiana with Ashok Bajaj back in the day, but he corrected me! We met earlier when he was with Fabio Trabocchi at the award-winning but long-gone Maestro. Anyway, back when I thought we met, Nick was rocking one of the hottest Italian restaurants in town and then he went out on his own. Took a leap opening up the unmatched Masseria in the then barely known Union Market District — it was not called that then —- Masseria was a sexy & sophisicated oasis in the center of an industrial landscape. Nick did not stop there. His multi-tiered Italian mecca, Officina on the Wharf and now Chef has gone French on us with Le Clou & Vesper at the Marrow hotel - oh and he has a Michelin star - so you know NBD ~ Quotes "DC's food scene has come a long way with the opening of diverse and beautiful restaurants that continue to build upon the foundation laid by those before them. - Chef Nick "Opening Masseria was everything on the table. I went all in for it and didn't look back." - Chef Nick Guests Social Media Links:Instagram: https://www.instagram.com/nickstefanelli/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapter 00:00 Introduction 01:20 My Dining experience 04:40 Meeting Chef Nick Stefanelli 06:34 Getting into the cooking business 10:19 DC’s dining core 14:14 Helping on opening Bibiana restaurant 18:08 Building up the Masseria and Officina 29:58 The champagne cart and cheese cart 31:32 The Vesper Bar and a bar in the rooftop 35:55 Drinking Tea and Champagne 37:16 Getting the Michelin Star 41:05 Create unique experiences Produced by Heartcast Media http://www.heartcastmedia.com

Amy Riolo! The award-winning, best-selling author of 13 books, a chef, a television personality, an educator AND Amy is one of the world’s foremost authorities on the culinary culture of Italy. I can’t even remember when we met, but what I do remember was being fascinated by her story and her incredible wealth of knowledge. Amy has joined David and I on Foodie & The Beast too many times to count, and in January we had her on to talk about her new line of regional Italian products - which were delicious! I just needed more time with Amy than the 10 minute segment that Foodie And The Beast allows. Amy and I talk about her exploration of her Italian roots, her love of her culture and how she generously shares it with all of us. Quote "When I indulge in the flavors of other regions, it's not just about satisfying my hunger, it's a way of paying homage to the culture and history that make these foods so special." - Amy Products Mentioned: Available at www.ditalia.com Each Amy Riolo Selections Italian Primi Essentials Gift Box contains: Amy Riolo Extra Virgin Olive Oil (Abruzzo) - 17 oz Amy Riolo White Balsamic - 8.5oz Amy Riolo Sundried Red Pesto - 6.35 oz Amy Riolo Selections Maccheroni Pugliesi 14.1 oz Verrigni Spaghettoro Pasta - 17.6 oz Tenuta Margherita Carnaroli Rice - 17.6 oz Cordero Organic Cannellini Beans - 8.8 oz Guests Social Media Links:Amy Riolo Instagram: https://www.instagram.com/aasriolo Facebook: https://www.facebook.com/amyrioloofficial Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 06:42 Becoming a well-known person in the Italian culture 11:46 The history, culture, and tradition of Calabria 19:11 Embracing the mediterranean lifestyle 23:10 Serving people with the indigenous culture and food 27:17 Thoughts about the unique ingredients from Italy 39:10 Talking about the products from Amy’s box 41:06 Honoring the culture from amazing history 43:52 Talking about Amy’s books 56:12 How to connect with Amy Produced by Heartcast Media http://www.heartcastmedia.com

Over the summer I had the good fortune to be a part of an amazing group of food, wine & hospitality leaders who were tasked with opening our minds and baring our souls - personally & professionally - on a 24/7 non-stop/action-packed journey to Israel, aka Reality Israel. I learned so much about the complexities of the region and the importance of food culture. I walked away with more questions than answers and I was also given the incredible gift of family. Waxing poetic about the trip aside — it would have never had been the kind of experience without the incredible leadership of Michael Bauer. He is a professional educator and tour guide. As a field educator with over 25 years of experience, Michael has led adventure tours around Israel, Jordan, the Sinai desert and Turkey. Michael has guided and taught Senators and Parliament members from different countries, Military Intelligence Units, Celebrities from the entertainment industry — ahem and me! He is also the author of “Israel Journey - Eight Days In One Of The World’s Most Complex Countries”. I’m so thrilled to be reunited with Michael today. Quotes “The conflict is primarily a story about psychology and the preservation of identity” - Michael “Telling personal stories and exploring emotions is an effective way to learn about the Middle East, as opposed to only learning through statistics and text” - Michael Guests Social Media Links Michael Bauer https://www.instagram.com/bauertrails/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ The List Are You On It | Home ‌ ‌ Chapters 00:00 Introduction 05:55 Exploring the Evolution of Adventure Tours in the Middle East 07:46 Uncovering the Historical Legacy of Israel for Tourists. 10:24 Exploring The Culinary Diversity of Israel 14:34 Food Politics in the Israeli-Palestinian Conflict 16:25 Political Discourse Around Food in Jerusalem 18:25 Reflection on a Trip to the West Bank and Jordan 26:14 The Meaning of Judaism and Kosher Rules 30:12 Kosher Rules in Jewish Identity 34:01 Ethiopian Jews and the Restrictions of Kosher Laws 41:47 Incorporating Personal Stories into Learning About Israel 43:35 The Power of Stories in Shaping Emotions and Experiences 46:24 Understanding The Rich Cultural Heritage of Israel 49:41 Conclusion Produced by Heartcast Media www.heartcastmedia.com

As the listeners of this show you know , I am an eater! And, I get asked a lot about how I balance my profession of eating while staying in good physical shape — and honestly mental shape as well. Long story, but I have been accused publicly that it was not possible for me to eat the way I claimed because of my size. Which was really inappropriate and honestly wrong. I am not going to pretend that having a good relationship with food is easy — it isn’t. But I am a big believer in the pleasure of food which brings me to today’s guest, someone I haven’t seen in AGES! Mary Beth Albright! She is a food expert, food attorney and a finalist on Food Network Star. She also competed on Iron Chef America. Mary Beth has advised on food systems and managed a White House initiative. Recently she published an incredible book, Eat & Flourish - How food supports emotional well being. I am so excited to go down this rabbit hole on the food/mood connection with Mary Beth! Quotes “All of us can rise strong from something and we all can take our weaknesses and turn them into strengths” - Mary Beth “The food that we eat affects our emotions and we can either accept that reality and learn to manage it and learn to use it to our advantage” - Mary Beth Guests Social Media Links Mary Beth Albright https://www.instagram.com/mary.beth/ http://www.marybethalbright.com/ https://twitter.com/MaryBeth Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ The List Are You On It | Home ‌ ‌ Chapters 00:00: Introduction 02:36: Fairfax City Restaurant Week 04:34 Balancing Eating and Physical Health 06:19 How Food Supports Emotional Wellbeing 08:10 Turning Biggest Weakness to Greatest Strength 14:01 Evolutionary Mismatch Between Our Physical Bodies & Food Choices 16:09 Whole Foods and the Science Behind Eating Them 17:45 Link Between Food, Emotions, and Gut Health 24:33 Gut Microbiome and Its Impact on Emotional Wellbeing 26:18 Relationship Between Food and Emotions 28:57 Importance of Plant Based Eating 35:03 Psychology of Food Perception and Inflammation 37:04 Scientific Evidence About Nutrients 38:30 Conclusion Produced by Heartcast Media www.heartcastmedia.com

This is a total blast from the past for me. I met Matthew Carroll so so long ago — it’s making me age just thinking about it. I believe we met when he was the sommelier at 2941. Matt was a well-known sommelier at the storied Inn at Little Washington before 2941 and he moved a bit around the DC Market and then poof — he disappeared. He’s now with Skurnik Wines & Spirits, a true family business that has been around since the mid-1980’s. Now not only are Matt and I going to catch up and learn more about his wine journey this guy brought in bubbles! Lots and lots of bubbles — we are going to get into the who, what, where why and when of Champagne. And I seriously regret driving to the WineLair today. Quotes “For each guest you approach, you should consider how you may best communicate what you're attempting to convey to that person. Right. To do so in a compassionate way, I believe it is necessary to provide them with information and make them feel powerful by your wine list, among other things.” - Matt “In regards with the making sparkling wines,you really do sort of take these things, all these elements and you kind of get to build the wine the way you want it." - Matt Guests Social Media Links: Matthew Carroll https://www.instagram.com/skurnikwines https://www.facebook.com/skurnikwines https://www.skurnik.com https://twitter.com/skurnikwines Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ The List Are You On It |  Home Chapters 00:00 Introduction 02:05 Beautiful places 06:00 Meeting Matthew Carroll 07:47 Getting into wine 11:29 Master Sommelier programs 13:17 The exams 16:00 Managing the schedules 19:08 Helping guests with wines 26:31 Exploring the industry 29:10 Skurnick’s history 35:07 About the wine producer 39:30 About the different types of wine 55:31 Advice to broaden your wine knowledge 59:33 Conclusion Produced by Heartcast Media www.heartcastmedia.com

Back in the Fall I was blessed with being asked to interview famed author and story teller, Michael Twitty on the main stage at the Capital Jewish Museum Festival. I did an Industry Night about it as well — please see past episodes — and while I was chatting with Michael I met LaNitra Berger. LaNitra is an Associate Professor of History and Art History and a Director of African and African American Studies at George Mason University and she told be that she and Lauren Strauss who is a Senior Professorial Lecturer (History Department and Jewish Studies Program) and Director of Undergraduate Studies, Jewish Studies ProgramAmerican University were co-teaching a program together! I was like I need to know more. Given what’s happening in the world today — pre-Ye  or post — there’s places where the Jewish & Black  diaspora connect and also divide. We really go into it ~ Quotes So across the spectrum where black people were able to flourish in the arts, you often find that Jewish people are supportive in a variety of ways. - Lanitra I felt that it was a responsibility to also talk about less attractive, less positive examples of black Jewish interaction and give sort of, you know, of a fuller, fuller fledged picture of Jewish interaction with black customers. - Lauren Guests Social Media Links: Lanitra Berger https://www.lanitraberger.com https://www.linkedin.com/in/lanitra-berger-38a5715 https://www.instagram.com/lanitraberger Dr. Lauren Strauss https://www.linkedin.com/in/lauren-strauss-81386783 https://www.american.edu/cas/faculty/strauss.cfm Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 02:35 My busy week 06:25 Introducing our guests 08:08 About Lanitra Berger 10:46 About Lauren Strauss 15:41 Exploring Black and Jewish relations 20:18 The history, culture, and society 27:53 The Jewish and African American interactions 35:11 The intersection of Black and Jewish cultures 39:37 The food culture and tradition in Jewish perspective 44:45 Classroom interaction about Black and Jewish Identities 54:02 Conclusion Produced by Heartcast Media www.heartcastmedia.com

There is something about this time of year isn’t there. We are all a little off. It’s hard to get our mojo going after all the holiday insanity and here on the East Coast the weather is so dreary — I don’t know about you but I am really trying to build time into my days that allow me to focus on my goals for the new year — personally and professionally — and its hard. It’s hard to be honest with yourself and do the work. That’s why I am so excited to dive in deep today with J J DiGeronimo. She joined me on Foodie And The Beast a few weeks back and I was like — I need more! — JJ is a two-time award-winning author and she helps women raise their frequencies and empower their future impact through strategies, mindfulness, and energetic practices. YES PLEASE — So This may not be completely industry centered but we all need guidance to better our businesses and ourselves. Quotes Recognizing the connection between fear and money has been a game-changer.  It opened up so many possibilities to understand my self-worth. - JJ Maintaining a high frequency can be challenging, but asking yourself how you spend your time, who you talk to, and what you think about is key to maintaining positivity. - JJYour emphasis on being present in the moment and acknowledging that "here is there" is a powerful reminder to live in the present and not constantly chase something in the future. - JJ Guests Social Media Links: Instagram:https://www.instagram.com/jjdigeronimo/ Facebook: https://www.facebook.com/JJDiGeronimoOfficial Website: https://www.togetherweseek.online LinkedIn: https://www.linkedin.com/in/jjdigeronimo/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 02:02 Visiting various restaurants 05:36 Introducing our guest, JJ Digeronimo 08:04 How JJ started her new journey 10:06 Personal growth 14:05 Overcoming self-doubt 16:33 coming up the 74 key findings 19:53 Adjusting your energy and Overcoming the Illusion of Success 20:27 Maintaining and raising the energy 25:59 Defining what is self-worth 28:59 Finding gratitude and success 31:31 Some life lessons and understanding dynamic relationship 38:06 Using birth charts to understand oneselves 42:21 Conclusion and Outro Produced by Heartcast Media http://www.heartcastmedia.com

Emily Post has been America’s go-to source for etiquette and manners advice for the last 100 years. How Emily Post started and how her legacy continues is a rich rich history. It’s all rooted in — believe it or not — being considerate & respecting others. Etiquette is for everyone and meeting people where they are is exactly what Emily Post’s classic guide is all about. The latest version has been completely rewritten with up-to-date and comprehensive advice. With me today is the author and great-great-granddaughter of Emily Post, Lizzie Post. She and I met a few weeks back, had a lovely lunch and chatted about her keeping the family tradition alive and evolving with the times Quotes Etiquette can be defined as a set of manners and principles, which include consideration, respect, and honesty. - Lizzie Post We want to present the best version of our authentic selves. - Lizzie Post Etiquette can be a powerful tool for building communities and fostering good relationships when it is used for self-reflection, to make others feel comfortable, and to be aware of the needs of others. - Lizzie Post Books Mentioned: Emily Post's Etiquette Centennial Edition - https://www.penguinrandomhouse.com/books/665502/emily-posts-etiquette-the-centennial-edition-by-lizzie-post-and-daniel-post-senning/ Guests Social Media Links: Instagram: https://www.instagram.com/higher_etiquette Website: www.emilypost.com ‌ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 Introduction 02:05 Wining, Dining, and Nightlife in D.C 05:43 Introducing Emily Post 12:17 Etiquette in connecting with others successfully 17:25 The Post Family Legacy 22:54 The modern etiquette for hosting and guests 33:44 Difference of business etiquette 36:37 Thank you note 39:54 Tipping etiquette in the modern world 47:19 Helping frustrated individuals. 51:20 dress code etiquette Produced by Heartcast Media www.heartcastmedia.com

One of the biggest names in restaurant real estate is John Asadoorian of Asadoorian Retail Solutions. John is an expert in developing and implementing retail leasing strategies. A recognized authority on all things when it comes to the regional real estate market. I brought him on the first Industry Night of 2023 because we hear so much about the hospitality industry and it’s razor thin margins, staffing shortages and cost issues but the one thing that really isn’t discussed is the space — or the development of it. How does a massive development like the Wharf or Union Market District create its vision for retail/restaurants/etc and then make it happen. John makes these deals — but how is success ensured? AND with all the concerns out there — what will the market bear? Quotes I always look at businesses as what's their story, Who's the owner? Why are they doing this? And could that add value to this piece of real estate? - John Asadoorian If you have a certain vision, and you believe in this, and you do the right thing with the right people, the success will come - John Asadoorian Guests and Social Media Links John Asadoorian President, Asadoorian Retail Solutions https://www.linkedin.com/in/john-asadoorian-3364956 http://www.asaretail.com Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com Chapters 00:00 Introduction 02:06 The Holiday activities 05:41 Introducing John Asadoorian 09:37 Getting small town vibe 11:46 The restaurant frenzy 16:02 Selling outside concepts 20:31 Balancing between local and international business 27:19 Ensuring the success and making people enjoy 40:01 The recovery from pandemic 44:02 Looking forward for a good 2023 47:10 Conclusion Produced by Heartcast Media http://www.heartcastmedia.co

Charlie Trotter — Changed the way we eat in this country today. Chef, restaurateur, cookbook author, television star multi multi award winner — but also mercurial, demanding tempermental — maybe he would say I’m just driven to do what I want to do. And let’s be honest Charlie Trotter did just that. Now I never met Charlie or dined in his famous Chicago restaurant but I have heard story upon story over the years from the legions of chefs who worked under him — forget six degrees of kevin bacon —- it’s more like six degrees of Charlie Trotter. In with me today to chat about the man .. the myth ... - Rebecca Halpern (Director of the new documentary, LOVE, CHARLIE - Lisa Ehrlich (featured in film; Charlie Trotter’s first wife and partner in opening Trotter’s in Chicago) - Michelle Gayer (Pastry Chef; served as Executive Pastry Chef at Trotter’s and Trotter’s To Go) Quotes I wanted people to at least appreciate what he went through in order to make Charlie Trotter's what it was and to have an impact on American fine dining - Rebecca He was really trying to make the best possible product he could for the customer. - Michelle He was always very generous with me and my family and my career and everything and turned, you know, so grateful. - Michelle Guests and Social Media Links Rebecca Halpern [https://www.rebeccahalpern.com](https://www.rebeccahalpern.com "‌") [https://www.instagram.com/rebeccahalpern](https://www.instagram.com/rebeccahalpern "‌") Michelle Gayer [https://www.instagram.com/themichellegayer](https://www.instagram.com/themichellegayer "‌") Lisa Ehrich [https://www.linkedin.com/in/lisabehrlich](https://www.linkedin.com/in/lisabehrlich "‌") Featuring Nycci Nellis [https://www.instagram.com/nyccinellis](https://www.instagram.com/nyccinellis "‌") [https://www.thelistareyouonit.com](https://www.thelistareyouonit.com "‌") 00:00 Introduction 01:43 Restaurants are opening everywhere 07:15 Rebecca telling the story of Charlie 15:20 Charlie’s life from self-made chef to a legend 23:33 Being a woman in Charlie’s restaurant 29:50 Creating the recipe book 34:52 The special connection with Charlie 43:33 Where to connect? Produced by Heartcast Media [http://www.heartcastmedia.com](http://www.heartcastmedia.com "‌")

Makers Are The Entrepreneurs of The Future Ho Ho Holiday activations ... Holiday markets are a thing. Years ago — DC didn’t have a single market dedicated to local makers and craft artisans. Now, our cup runneth over! Julie Greenstein and Debbie Sonnenreich are Co-Founders of one of the best pop-up markets in the region, URBNmarket. This upscale, incredibly well-curated handmade, and vintage, market is now at the Hotel Washington and at Mosaic District. Julie and Debbie are in with me to talk more about the growing trend and they brought with them some of their makers: -Crystal M. Ellis, B.Birdwatcher Spiritual Stones -Terra Saunders, Creator/Co-Founder, Della Terra Organics -Sebastian Shriver, Founder, Black Eyed Susan Spice Company All of whom I am so excited to learn more about. Let's get shopping! Quotes We started the URBN market in DC because there weren’t too many markets in the area. URBN market is like a market with amazing vendors and handmade and vintage items and sometimes we call it Etsy live - Julie I am really happy to say that a lot of people in D.C. now have a Bird watcher on their wrist. - Crystal I always encourage people to look at the labels and read the ingredients. If it's not all plants, don't trust it. - Terra Some of the best advice we got in our first festival is always trying to be the hot sauce seller at a non-hot sauce event - Sebastian Our Guests Terra Saunders https://www.shopdellaterra.com Julie Greenstein https://twitter.com/really444 https://urbnmarket.com Sebastian Shriver https://blackeyedspices.com Crystal Ellis https://www.instagram.com/bbirdwatcher https://www.bbirdwatcher.com Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com Chapters 00:00 Show intro 01:45 Checking the Mayflower Club 06:56 Talking about the market 07:56 Gathering vendors 08:58 Expectations 10:40 About Crystal and her business 13:21 Thestones and the metaphysical 15:42 Taking care of the stones 17:44 About Terra and her business 20:46 Putting the products together 27:33 Sebastian and his spice business 30:59 Death by chocolate 33:50 Getting into the URBN market 37:11 The process of selecting vendors 40:34 Links Produced by Heartcast Media http://www.heartcastmedia.com

So many very exciting things happening here on Industry Night with me Nycci Nellis. First the new home & sponsor. Most of the shows are now taped at the private wine club, WineLair. However, today's show finds us with Jill Erber the absolute cheesiest and I say that whole heartedly. Jill opened her first Cheesetique in 2004 — the one we are recording from today -- in Del Ray and she now has a second one in Shirlington. Jill chats entertaining with cheese all day long which is why we are such good friends. She talks about the cheese, she serves the cheese and I eat the cheese! AND! Sometimes she pours wine — It is a perfect relationship! So today at the Del Ray property people from all over the area are coming into Cheesetique for their annal Wine & Dine Expo. Jill invited me to record the show here so she and I could chat cheese, holidays, all her programming and so much more. Jill brought with her several of the people pouring wines today including John Peters from Well Crafted Beverage & Andrea Wallace from Metro Cellars. Warning we learn how to saber -- and and are ready to entertain at our next dinner party Quotes There is kind of an industry expectation and standard of what it means to be natural. And it means you're just not adding stuff in the winemaking process. - Andrea Wallace What I have found in my relationship with our vendors is that the personal relationship and knowing one another is the most important. - Jill Erber Guests ad Social Media Links Jill Erber https://www.instagram.com/cheesetique https://www.cheesetique.com John Peters Andrea Wallace https://www.metrocellars.com ‌Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com Chapters 00:00 Show Intro 04:47 Curating Cheese 06:26 What makes cheese a holiday-ish? 08:16 How seasonality impacts the cheese market? 11:00 The importance of Expos 17:19 Introducing John Peters 19:15 Finding small wineries 21:12 Variety of wines 21:50 1st Wine Tasting and cheese pairing 25:22 2nd Wine Tasting and cheese pairing 29:21 Introducing Andrea Wallace 33:51 Working With Metro Cellars 34:50 Production of Wine 38:26 Natural Wines 40:33 3rd Wine Tasting and cheese pairing 42:19 4th Wine Tasting and cheese pairing 44:13 What is Sabering? 43:02 How to reach Andrea 46:46 Working with wine experts 51:40 Understanding wines and cheese and simple ways 54:07 What to lookout for 56:00 Online platforms and locations 57:44 Outro Produced by Heartcast Media http://www.heartcastmedia.com

Michelin's 2021 Washington, DC Sommelier Award Winner Bill Jensen is the Co-Owner & Beverage Director of Tail Up Goat & Reveler's Hour in the Adams Morgan neighborhood of Washington, DC. He loves Riesling so much that he is on the Steering Committee for FLXcursion, an International Riesling Expo in the Finger Lakes — which we will get into, cause you all know how I feel about Riesling — is not my thing. At the height of the pandemic lockdown, Bill got creative and launched the widely beloved Tail Up Goat Wine School. He believes and I quote “that drinking should be an act of replenishment, renewal, and discovery, and that wine functions best when it is not only about what’s in the glass but becomes the sum of the place and the people who produce it” and I love that sentiment. In fact I love it so much that while talking with Bill about what's happening in the wine & restaurant worlds WineLair’s Alissa Pelkola blind-pours us a few wines to see how good our palates really are. Quotes I think standardizing wages for people in the front and the back of the house and doing it in a more equitable way, in a more. Consistent weight will ultimately make for a better industry. - Bill We always hope that people treat the restaurant and hospitality industry as a career with same professionalism as other businesses - Bill Our Guests Bill Jensen https://www.revelershour.com/universe https://www.instagram.com/universeinaglass Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com ‌Chapters 00:00 Introduction 01:54 Experience in Waldorf Astoria 05:33 Introducing Alissa Pelkola 06:35 Alissa’s role 08:10 Wine list and wine pairing 09:39 Handling wines in special occasions 12:12 Bill getting into wine business 19:57 Wine tasting 25:19 Wine program 30:22 More wine tasting 37:56 Service charge and fees 48:42 Wine feedback 51:05 Links and resources Produced by Heartcast Media http://www.heartcastmedia.com

Industry Night is now recorded at the beautiful private wine club, WineLair in downtown DC. WineLair's chef, Kene Izegnu joined me to talk about her journey to this kitchen -- she has quite the resume -- and how she balances being a chef with her diabetes diagnosis. And then! Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” My kinda guy! He has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry and launched a podcast called Flavors Unknown, featuring his conversations with these personalities. More recently Emmanuel released the book Conversations Behind the Kitchen Door his collection of these and other dialogues with award-winning chefs from various backgrounds and cultures, sharing their experiences of the where and why of food culture is where it is today. Quotes The recipe is only a guideline. You can change it or replace it. You can free to experiment in the kitchen and it is a great learning - Emmanuel Being a chef is always staying fresh and relevant. there are things that need to stay on the menu because nobody's going to let it go but the rest of it has to be engaging and has to stay fresh. - Nycci Our Guests Chef Kene Izegbu https://www.instagram.com/keneizegbu Emmanuel Laroche https://www.linkedin.com/in/emmanuellaroche https://flavorsunknown.com Book Mentioned Conversations Behind the Kitchen Door https://www.amazon.com/Conversations-Behind-Kitchen-Door-American/dp/1631959174 Featuring Nycci Nellis https://www.instagram.com/nyccinellis https://www.thelistareyouonit.com Chapters 00:00 Introduction 06:19 Chef Izegbu entering the food industry 08:20 Experiencing Type 1 Diabetes 11:01 How to reach Chef Izegbu 11:44 Background life of Emmanuel Laroche 17:05 What is Flavors Unknown 18:36 About his book 22:34 The influence of immigrants to the Food Industry 25:38 The interesting stories in the book 29:38 Recommended stories for foodies 32:28 Recommendations for foodie travelers 35:39 Seven common parts of creative process for chef 39:18 The best thing about the book 44:40 How to reach Emmanuel Produced by Heartcast Media http://www.heartcastmedia.com

After almost 3 years — basically since March 9th 2020 — Industry Night is no longer being recorded in my bedroom. Excited to announce a partnership with the private wine club, the WineLair. Jon Krinn, CEO of WineLair invited me to host Industry Night out of their facility and joined me in the beginning of the show to introduce us all to the sips and swirls of a private wine club. And then there’s the caviar. I mean if there was ever a place to snack on those briny creamy baubles of deliciousness it is here at WineLair. But before you warm up your belinis! Sarah Mayo, the Global Sales and Marketing / CCO at Black River Caviar, aka Esturiones del Rio Negro and has worked internationally in the food and wine industry for over 30 years. She is a WSET Diploma holder, worked as Deputy Editor of Robert Parker Wine Advocate, and is an expert in the field of caviar procurement. Quotes There are people who want to be associated with clubs. Wine Lair is a club for eating and drinking with like-minded people - Chef Jon What I've always tried to do is just take the physical stuff and turn it into a relationship, make a lot of friends, and get like-minded people together. - Chef Jon Caviar is not for collection, it’s for consumption - Maya Our Guests Jon Krinn CEO of WineLair [https://winelair.com/](https://winelair.com/ "‌") [https://twitter.com/chefjonkrinn](https://twitter.com/chefjonkrinn "‌") Sara Mayo Director of Global Sales and Marketing at Black River Caviar [https://www.blackrivercaviar.com](https://www.blackrivercaviar.com "‌") Featuring Nycci Nellis [https://www.instagram.com/nyccinellis](https://www.instagram.com/nyccinellis "‌") [https://www.thelistareyouonit.com](https://www.thelistareyouonit.com "‌") Chapters 00:00 Introduction 03:11 What is Wine Lair 06:00 The staff of Wine Lair 12:35 Events for the Public 15:01 About Sarah Mayo 16:04 What is a Caviar 23:17 The aquaculture and farming 28:29 Harvesting and storage 34:12 Varieties of Caviar 36:47 Tasting the Caviar 39:07 The business model 41:05 Outro Produced by Heartcast Media [http://www.heartcastmedia.com](http://www.heartcastmedia.com "‌")

Famed mixologist, Colin Asare-Appiah noticed how  Black  and Brown mixologists had received barely any recognition throughout history. The result? Black Mixcellence: A Comprehensive Guide to Black Mixology. This book covers the contributions of Black and Brown mixologists through the spirits and mixology industries. The “Cocktail Kings” star shares many pivotal events along with the significant history, inventions, and monumental contributions of  people of color in the spirit and hospitality world. On the next Industry Night, Nycci and Colin do a deep dive into the history of mixology — stories that you don’t know but you should. That’s Industry Night with Nycci Nellis Tuesdays at 7pm.

DC is not really known as a destination for national food and wine festivals. Don’t get me wrong DC has festivals — LOTS of them — but they’re usually for the locals. We don’t have an Aspen Food & Wine or a South Beach. But that is about to change with the first annual Georgetown Wine & Dine Weekend held November 4-6 at Bourbon Steak and the Four Seasons Hotel Washington, D.C. It’s a weekend-long retreat for wine lovers, foodies, and fine wine collectors. With me today on Industry Night is Marc Bromley, General Manager of the Four Seasons, Head Sommelier of Bourbon Steak, Winn Roberton, and Robert Curtis, Executive Chef of Bourbon Steak. You want info and I got the deets …

Aaron Dante is taking the Baltimore by storm with his NoPixAfterDark podcast, winner of 2020, 2021 & 2022 Readers Choice Best of Baltimore for the Baltimore Sun and 2020, 2021 & 2022 Reader Choice Best of Baltimore for Baltimore Magazine. Aaron has his finger on the the pulse of Baltimore — so he has a lot to share and he is expanding to DC (but hopefully not for my job)! Last week we talked Food Rescue and how we can all help eliminate food waste and get healthy and nutritious foods into the hands of those who need it. This week Jackie Carlo of Manna Food Center pops in to chat about the extensive DMV Recovery Week — what that means, Manna’s involvement and how you can participate. Industry Night with Nycci Nellis 7pm on Real Fun DC.

Last week was the Historic White House Conference on Hunger, Nutrition, and Health. I know this doesn’t sound like rocket science but if people eat healthily they are less likely to suffer from illness — but access to fresh fruit and vegetables and other non-processed foods are unavailable and out of reach for so many. This isn’t the first time that we’ve talked about food deserts or the economic disparity when it comes to access on Industry Night and it won’t be the last. Today I talk with people who are trying to make hunger a thing of the past through another issue we talk about a lot eliminating food waste: Kate Urbank & Colleen Gillespie both of Food Rescue US, a nonprofit food recovery organization that works with volunteers to pick up donations and then directs it to community organizations and with them Dave & Luther Kiyvra of To Be Well Fed & Chris Holland the Community Relations Manager from Wegmans. We’re tackling ways to end hunger and eliminate food waste. Listen in @ 7pm on Tuesdays on Real Fun DC.

The Capital Jewish Museum—a new museum opening at Third & F Streets, NW, in Spring 2023—is a secular organization that explores the intersection of the American Jewish experience in the nation’s capital. Now a lot of you may be like …. another Jewish Museum … and let me correct you. There is not a Jewish museum in DC, there’s the Holocaust Museum, which is not a celebration of Judaism that is a tomb of remembrance. This Museum will inspire connection across communities with me today to talk about the new museum and the Capital Jewish Food Festival is Lisa Del Sesto, Museum Educator of the Capital Jewish Museum. Lisa brought with her good friend Susan Barocas, chef, caterer, and food writer who is putting on the staged events. Lauren Newman from CityBlossoms one of the Museum’s Community Partners and Peter Schechter from Immigrant Foods talked about all the restaurant involvement. Industry Night with Nycci Nellis, Tuesdays at 7pm on RealFunDC

Bethesda, Maryland. Once a sleepy little bedroom community of DC is now a destination city. Incredible restaurants, unique retail and so much beautiful walking space. On the next Industry Night, Nycci was joined by Stephanie Coppula of Bethesda Urban Partnership and with her, Chef Al (Alfred Ashish) of Duck Duck Goose, Susan Lennon of Smoke BBQ, and Roberto Pietrobono of Olazzo, Gringos & Mariachis and Alatri Bros (an OG of Bethesda restaurateurs). The group discusses how Bethesda perfectly executes the three R’s - residences, restaurants, and retail - which make Bethesda an ideal place to work, play and live. Industry Night at 7pm on Real Fund DC

The BEAST is back. No, not David Nellis of Foodie And The Beast fame. The BEAST - The Snalleygaster Festival. Back on with me is world-renowned beer expert, Neighborhood Restaurant Group Partner, and one of the brains behind Snalley, Greg Engert. Greg & I catch up on the the10 year anniversary and how one goes about curating all the incredibly unique offerings that one can really only find at this festival. Greg brought with him John and Bonnie Branding, Founders of the really fabulous Wheatland Spring Farm Brewery (Waterford VA), and the no less fabulous Dino Funari the Founder of Vitamin Sea Brewery. Together we chatted about the beer process, the current artisanal beer landscape, and what makes Snalleygaster so special. That’s Industry Night with Nycci Nellis, Tuesdays at 7pm on RealFunDC

There’s a lot of sex appeal to the restaurant industry. Everyone wants to be a part of it. All that eating and drinking! Especially the drinking part. But it is work. Mike Cherner and Chris Schmid of Prestige Ledroit have really taken their passion for unique spirits and wine and made it their profession. But first, last week Tom Seitsema sort of stepped in it when he couldn’t recall the names of female sommeliers in the DC Area. What the What said all the women beverage directors and sommeliers! And like that, the DC Women In Wine doc was born. Tammy Gordon joins me with the details. Industry Night @ 7pm on Tuesdays on Real Fun DC.

What is an Independent Grocery Store? It’s NOT a store that is run by some huge corporate conglomerate with hundreds of properties across the country and it DOES NOT have a finger on the pulse of the community that it is in. But an Independent Grocery store, like Dawson's, does! Back on the show with me today is Bart Yablonsky of Dawson’s Market. Bart has made it his and Dawson's mission to be an active part of the community by showcasing local artisans and products. He is a true local curator and lucky us he curated the show today by bringing with him a group of people who are making amazing products — available at Dawson's — Patrice Cunningham, Tae-Gu Kimchi Lane Levine, A Friendly Bread Karen Hoefener, NOMAD DUMPLiNGS Learn more about these amazing local talents on Industry with Nycci Nellis, Tuesdays at 7PM on Real Fun DC

Everyone wants to open up a restaurant! It looks soooo easy — but there’s a reason that the restaurant failure rate is so high an estimated 30% failure rate. Profit margins are notoriously low, staff turnover is incredibly high, and the financial and operational challenges ushered in by the pandemic aren’t going away any time soon. The needs of the DC restaurant and hospitality industry are large. Enter the Restaurant Association of Metropolitan Washington (RAMW) and Executive Director, Kathy Hollinger for the latest status of our industry. What is happening locally - staff shortages, service fees & tipped wage — there’s a lot for the layperson to know and take in to be a truly educated diner! AND! The RAMMY’s are back. All that and more on the next Industry Night with Nycci Nellis, on Real Frun DC.

I used to have a black thumb and because of an Imperial Palm, I began a slow descent into plant parent mania. I have no idea what I am doing, it is truly by a hope and a prayer that my plants not just survive but thrive. Lucky for all of us — there are incredible plant shops with passionate experts in the DC area and I have three of them here with me today -Matthew Roberts (Store Manager and Horticulturist, Gingko Gardens -Mollie Lee (Little Leaf Shop Director) -Mignon Hemsley and Danielle Doswell (co-founders of Grounded) On the next Industry Night, we talk plants, plant care, plant love, plant obsessives — why did that plant die?! — and DC Plant week. That’s Industry Night, Tuesdays at 7pm on Real Fun DC.

In March 2011, a magnitude-9.0 earthquake and then a massive tsunami struck Japan’s Tohoku region along the northeast coast. Near-total devastation and more than 20,000 deaths, Wiping out most of its food production it had forced the Japanese to reimagine the framework of the local economy, and it’s responding with surprising economic vigor thanks to new approaches to farming and fishing. Here in the US, the Japanese Embassy works to connect & educate US chefs and consumers on Tohoku’s farmers and fishermen. On the next Industry Night, Ryo Tsuzukihashi, Agriculture attaché at the Embassy of Japan, and Misaki Tanida, of Horaiya Honten Join Nycci to discuss how the region literally is rising from ashes. Tuesdays at 7pm on Real Fun DC.

While we all may be behaving as if the pandemic is over, it isn’t. And the residual effects of the last two years will clearly be felt for some time to come. Nobody knows that more than people in the hospitality community. A few weeks back, Greg Engert & Michael Babin of Neighborhood Restaurant Group reopened their flagship Churchkey to much well-deserved fanfare. It’s been a minute since the three of us have had a chance to catch up. Tune into Industry Night with Nycci Nellis on Real Fun DC.

Nina Oduro, Co-Founder of Dine Diaspora launched her Black-women owned agency with an eye toward culinary, community, and commerce. A connection of people and brands to African diaspora food culture. Dine Diaspora launched their 2022 “Black Women in Food” awards honoring 31 women. Don’t you want to know who they are? Find out on Industry Night with Nycci Nellis on Real Fun DC

Farmers Markets don’t just miraculously happen it takes a village to find an area with a need, identify the right location, get the right players together, all the permits, and then you have to curate the vendors and then, finally ring the opening bell! Deb Moser and Mitch Berliner have done just that. The new Half Street Market has opened right at Nat’s Ball Park — and on tonight's Industry Night Deb & Mitch brought their village: Michael Stevens President of The Capitol Riverfront BID, Mark Hannan Investment Associate Jair Lynch Real Estate Partners and Robert Giaimo, CEO and Co-founder, Silver Diner. But first The Friends Experience is in town and Jamaal Orr has the 411 on how you can hang with Joey, Monica, Rachel and the Gang. Industry Night every Tuesday at 7pm n Real Fun DC.

Buildings Are Alive! Don’t believe me? On the next Industry Night, I chat with Cathy Frankel, Vice President for Exhibitions and Collections, of the National Building Museum and Bruno de Sa Moreira, CEO for Histovery, the team behind Notre-Dame de Paris: The Augmented Exhibition. But before we all chat Emily Schildt, CEO & Founder of Pop Up Grocer, now at Union Market takes through her curated aisles. That’s Industry Night with Nycci Nellis on Real Fun DC.

Let’s go on a field trip to Richmond with Robey Martin. Robey is an incredible mover and shaker in Richmond’s hospitality scene and nobody knows the ins and out quite like her. Robey is a food journalist, on air personality for CBS 6, hosts the Eat It Virginia podcast and she joins Nycci Nellis on Industry Night on Real Fun DC

In case you didn’t get the memo — events are back in DC. And bringing back one of the area’s most beloved events — New Kitchens on The Block — creators Al Goldberg and Nevin Martell catch us up on what April 30th 2022 will look like and brought with them several notables who's doors you will be entering soon: Blake King of ToriSumi Yakitori + Marcelle Afram, Shababi Diner + Margaux Riccio of Cenzo’s Upper West Side. Industry Night with Nycci Nellis on RealFunDC

We are so lucky to have a thriving theatre community in the DC Area. The Launch of Grace, The musical is an incredible example of the talent here. On Industry Night, Nycci chats with Composer and creator of Grace, Nolan Williams, Jr & Chef Tiffany Derry the owner, operator, founder of Roots Chicken Shak franchise and the Roots Southern Table restaurant and who is an advocate for the show. We should all say Grace, 7pm on Real Fun DC.

DC Central Kitchen’s Mike Curtin has been a regular on Industry Night since it launched in The Line Hotel five years ago. The last two years Mike and Nycci have talked a lot about how DC Central Kitchen has had to twist and swivel to continue with its mission. A little return to normal, DC CENTRAL KITCHEN’S CAPITAL FOOD FIGHT is back. With Mike is Tom Colicchio of Crafted Hospitality and you may have seen him being super judge-y on Top Chef, former champ of Cap food fight Chef Ris Lacoste and one of this year’s contenders, Chef Ben Lambert. Industry Night on Real Fun DC at 7pm