Industry Night with Nycci Nellis

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

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

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 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 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

So if you pay attention to my insta feed you know I have been out and about. And it has been a few weeks of incredible eats I am thinking of naming this part of the show — Nycci Knows, or Where is Nycci — think on it and give me your thoughts: the RAMMYS! Yes, that was me up on stage with NBC 4's Shawn Yancy as we got to give out several awards to the very deserving nominees - I always tear up because these awards mean so much to so many. I am grateful that I get asked to be a part of this event every year and I am already planning my outfit for next year! After all the excitement of getting ready for the Rammys — and the party that went along with it — I headed out of town for a week. I would love to say to relax — but who relaxes anymore, it was a bit of work and a bit of beach but I was so happy with my change of scenery. Now the days of going to the Delaware Shores and just eating pizza and fries is long over. I mean of course I ate fries — Thrashers are the best especially drowned in malt vinegar - but also checked out the recently opened Drift in Rehoboth, amazing raw oyster offerings and Lobster French Toast, Baked Oysters and the massive Tomahawk Steak at Harvest, and fresh, local produce appears in the dishes at One Coastal. -Back at home I met up with good friends at L'ardente — it had been a minute since I had been back - cause I am always going to their sister restaurant Love, Makoto - as you know I am obsessed with their Beloved BBQ — I was ready for pasta and L'Ardente is one of the best places in town to indulge. -New to the burbs is the brewery BabyCat — an incredible addition to the Kensington neighborhood. All weekend long they have live music and the entire hood comes out for hazy ipa's and other brews. For me — they have a lovely French rose behind the bar so you know I am happy. Let's get on to today's show: Coffee lovers … I got you! A couple weeks back on the show with the amazing Daniella Senior —> you heard me talk about my experience at Cafe Unido. I gushed about the Omakase experience that Brewmaster Francisco Flores took me on. It was truly an educational tasting tour of the Panama Geisha bean and I now know why the coffee-connoisseurs are obsessed. Café Unido is a renowned pioneer in the Panamanian specialty coffee scene, known for blending the finest coffee from local farms in Panama. Now! I am bringing some of that experience to you today. Francisco Flores, head roaster at Cafe Unido is here with me today AND in a lucky last minute addition so is Feres Yebaile one of the co-founders of Cafe Unido. Put your sorry-ass coffee down. Guests Social Media Links Francisco Flores Personal -https://www.instagram.com/francisko_pipilis/ Business -https://www.instagram.com/cafeunidousa/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Quotes "Our aim was to create a place where they could return and instantly feel at home" — Feres Yebaile “Transparency within ourselves is crucial. Just as crafting the ideal cup of coffee, authenticity holds the key." — Francisco Flores Chapters 00:06 - Introduction 09:13 - Unveiling the Arrival of Great Coffee in the US 12:26 - Panama's Innovative Coffee Journey: Sharing and Blind Fermentation 14:43 - Mastering Farming Techniques in Central America 19:10 - Cafe Veneto: Where Coffee Meets Culinary Excellence 21:51 - Adapting to Change: Coffee Flavors and Industry Shifts 25:59 - Deep Dive into Coffee Processing Techniques 29:47 - Express Coffee Learning: Ideal for Busy Connoisseurs 34:09 - Striking the Balance: Convenience and Flavor in Coffee 36:03 - Exploring Diversity in Coffee Processing and Brewing 40:34 - Conclusion Produced by Heartcast Media http://www.heartcastmedia.com

June has been a busy month and it's good to be back in the WineLair, with an amazing camera crew (Hi Ata!) and with an incredible group of guests. But first, where have I been and what have I been doing? -Well, I was at the James Beard Awards in Chicago -I cheered all the winners and the gorgeous Pati Jinich at the Media Awards -Stayed in a fabulous suite at the Waldorf Astoria -Partied with Karaoke king Danny Lee at Perilla (a fundraiser for the Asian American Foundation) -Dinner at the recently opened Asador Bastian -So many cocktails by Singapore's famous Proof & Co -Dinner at Girl & the Goat - cause that's what  we do -Me! On! The! Red! Carpet!at the James Beard Awards talking to tall the stars: Carla Hall, Eric Adjepong, Andrew Zimmern, Rick Bayless, Gail Simmons and so many more … -All the parties after the awards with a very necessary trip to Pernod's for ooey-gooey deep deep dish. In DC I've been eating around as well Chris Morgan's Joon in Tysons A stop in at Central Ssammmmm board at Anju Venezuelan Tastes at Alma Cocina in Baltimore Beach trip! Blue Moon in Rehobeth, Thrasher's on the boardwalk and Fractured Prune for breakfast Five years ago, Bresca and it's sexy Parisian bistro vibe opened up on 14th street here in DC taking the local, national, and international food illiterati by storm. Chef Ryan Ratino is inspired by French cuisine but know that what is delivered on your plate is all him Which is ehy since 2019 Bresca has been recognized with a Michelin star. And, don't think that their cocktail program is anything to side eye about, Beverage Director Will Patton and his team shake, stir, and pour creative concoctions in glassware this glass-obsessed girl just drools over. Hello?! 2023 Tale of the Cocktail Spirited Award nominee. And then they totally up the ante — by creating a 2 star Micihelin concept, Jônt — up the stairs from Bresca — a true culinary experience with an enviable wine program that General Manager Andrew Elder has it finger prints all over I've got three Michelin stars in with me today, with great thoughts on hospitality, tricks of the trade (hint Sunday nights) and 240 Kg of Petrossian - tune in. Guests Social Media Links: Instagram: https://www.instagram.com/brescadc/ https://www.instagram.com/jont_dc/ Will Patton: https://www.instagram.com/ramseydanger/ Andrew Elder: https://www.instagram.com/aelder315/ Facebook: https://www.facebook.com/BrescaDC/?locale=hr_HR Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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