Podcasts about centrolina

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

Hosted by David and Nycci Nellis.  On today's show: ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                             ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                              ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                              ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                         Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.              Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:   ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                              ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                               ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                               ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                          Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.             

Hosted by David and Nycci Nellis.  On today's show: ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                             ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                              ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                              ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                         Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.              Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:   ·         Lesley Deveraux is in with tastes and talk of her Khamsa Tonic and its health  benefits – especially how the ingredients are beneficial for allergy season and for hangovers;                                                                                                                                                                                                                              ·        Tuesday, March 19 is the spring equinox. So we brought in Deb Schaffer, whose line of intention-based candles and other soul-based products helps people discover and deepen their spiritual, energetic and magical superpowers;                                                                                                                                                               ·        Speaking of equinoxes, one of the first guests on this show 15 years ago was Ellen Kassoff, who along with husband Todd Gray owns D.C.'s legendary Equinox Restaurant. It is now in a new location. You'll hear all about it;                                                                                                                               ·        Teresa Velazquez is the owner/ executive pastry chef / executive chef – or simply the baker/cooker -- at Baked & Wired and A Baked Joint. She's also RAMMY's 2023 Best Pastry Chef of the Year. Not too shabby for a lady who didn't start out to bake her way to stardom. You'll hear the whole sweet story about her cupcakes, pies, cookies, bars, brownies, breads and more when Teresa joins us;                                                                                                                                                                                                          Six-time James Beard Award nominee Amy Brandwein is the chef/owner of Centrolina and Piccolina da Centrolina in Washington. Chef Amy has mastered the art of creating and serving dishes that taste exactly as they should -- and as good as they do in Italy.             

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

June is LGBTQ+ Pride Month, and Capital Pride is being celebrated across Washington this weekend. In a surprise appearance, Vice President Kamala Harris and Second Gentleman Doug Emhoff even joined in, participating in the Pride march on Saturday. And they even had their own version of a Pride Brunch, making a surprise stop at Centrolina in CityCenter DC. Chef Amy Brandwein, a pioneer female Chef-owner, and her team aren't just known for standout and award-winning regional Italian cooking and commitment to sustainable ingredients, but also for strengthening and building the community around them. So it probably wasn't unexpected that Vice President dined at Centrolina on Saturday. Having a table right by the powerful couple though was. Our own Tommy McFLY, his husband Chrys and friend DJ Neekola had a front-row, or adjacent, seat to Harris's first visit to Centrolina as Vice President. After the Vice President's team and Secret Service left the restaurant, Chef Amy talked to Tommy about the visit. From Real.Fun.DC. “The Tommy + Kelly Show” is produced in Washington, DC providing news, culture, playful conversation, positive energy, and a dose of morning fun any time. Download the Real.Fun.DC. APP to check out our wide array of programming app.RealFunDC.com Follow Kelly Collis Instagram and Twitter: @CityShopGirl LinkedIN: Kelly Collis Follow Tommy McFLY Twitter: @TommyMcFLY Instagram: @MrTommyMcFLY LinkedIN: Tommy McFLY

Hosted by David and Nycci Nellis. On today’s show: • The Shilling Canning Company is excited to launch the Bold but Bubbly program in honor of Women’s History Month, highlighting women in winemaking, both past and present. Sara Quinteros-Shilling brings on the bubbles; • Pandemic pop ups and ghost kitchens have popped up all over D.C. - and nationally. Little Prince Pizza wasn’t the only thing the Schlow Restaurant Group opened in the last year. Michael Schlow and Alex Levin join us for their year in review; • One year ago the Hilton Brothers had to make some decisions about all their bar and restaurants - it was grim. But the future is brighter. Ian Hilton joins up to take us on his journey; • Summerlong Supper Club, the 100% charitable dinner subscription program, has banded together D.C. institutions like Centrolina, Sushi Taro and Rose's Luxury.. It is designed to do one thing – make sure our favorite restaurants are still here come summer. Co-founder Vinay Gupta fills us in.

Hosted by David and Nycci Nellis. On today's show: • The Shilling Canning Company is excited to launch the Bold but Bubbly program in honor of Women's History Month, highlighting women in winemaking, both past and present. Sara Quinteros-Shilling brings on the bubbles; • Pandemic pop ups and ghost kitchens have popped up all over D.C. - and nationally. Little Prince Pizza wasn't the only thing the Schlow Restaurant Group opened in the last year. Michael Schlow and Alex Levin join us for their year in review; • One year ago the Hilton Brothers had to make some decisions about all their bar and restaurants - it was grim. But the future is brighter. Ian Hilton joins up to take us on his journey; • Summerlong Supper Club, the 100% charitable dinner subscription program, has banded together D.C. institutions like Centrolina, Sushi Taro and Rose's Luxury.. It is designed to do one thing – make sure our favorite restaurants are still here come summer. Co-founder Vinay Gupta fills us in.

Hosted by David and Nycci Nellis. On today's show: • Jill Erber, Cheesetique in Del Ray and Shirlington, on how her business is handling the pandemic; • Chap Gage from Schmaltz Bros. What's schmaltz? We're talkin' golden, rendered chicken fat and, in the case of the Schmaltz Brothers, we're talkin' a food truck offering a full kosher menu; • You remember that old saying that “if life gives you lemons …?” Well, Amy Brandwein, chef/owner of D.C.'s Centrolina and Piccolina, across from each other at the City Center, is nothing short of a genius for turning that lemon of a COVID shutdown into retail gold. The four-time James Beard Award-winning chef has launched local and national shipping from both Centrolina's Market and Piccolina (Esquire's Best New Restaurant List 2020), delivering handmade pasta and sauces, holiday cookies and more, straight to your home this holiday season; • Foxtrot is a company redefining what a corner store and cafe? can be. Foxtrot recently announced the launch of the Up and Comers Small Makers Awards, an initiative designed to find the next great brands in food, beverage, wellness, self-care and more. D.C.'s own Chef Erik Bruner-Yang is one of the judges.

Hosted by David and Nycci Nellis. On today’s show: • Jill Erber, Cheesetique in Del Ray and Shirlington, on how her business is handling the pandemic; • Chap Gage from Schmaltz Bros. What’s schmaltz? We’re talkin’ golden, rendered chicken fat and, in the case of the Schmaltz Brothers, we’re talkin’ a food truck offering a full kosher menu; • You remember that old saying that “if life gives you lemons …?” Well, Amy Brandwein, chef/owner of D.C.’s Centrolina and Piccolina, across from each other at the City Center, is nothing short of a genius for turning that lemon of a COVID shutdown into retail gold. The four-time James Beard Award-winning chef has launched local and national shipping from both Centrolina’s Market and Piccolina (Esquire’s Best New Restaurant List 2020), delivering handmade pasta and sauces, holiday cookies and more, straight to your home this holiday season; • Foxtrot is a company redefining what a corner store and cafe? can be. Foxtrot recently announced the launch of the Up and Comers Small Makers Awards, an initiative designed to find the next great brands in food, beverage, wellness, self-care and more. D.C.’s own Chef Erik Bruner-Yang is one of the judges.

Hosted by David and Nycci Nellis. On today’s show: • Grand Cata, recently voted one of America's 50 Best Wine Retailers, has opened its second D.C. location at La Cosecha. It’s a grocery-wine bar concept with a curated selection of classic and sustainable natural wines from Latin America, framed by artisanal gastronomic products from the region. Founders Pedro Rodriguez and Julio Robledo joins us; • Matt Baker is the celebrated chef/owner of Gravitas, his modern American restaurant in Ivy City. He’s just celebrated the birth of his baby girl by opening Baker’s Daughter, a café and market across the street from Gravitas; • When you walk into an area restaurant – from fine dining to fast casual – and think, “wow – this place is so cool,” chances are pretty good that Core Architecture and Design’s Allison Cooke had something to do with it. Core’s client list reads like a who’s who of leading restaurants, including Centrolina, Astoria, Founding Farmers, the Pearl Dive Oyster Palace, the Schlow Restaurant Group, the Jose Garces Group, Sweetgreen, the CAVA Grill, the Silver Diner and more. Mozzeria is a great new pizza place near Gallaudet University with a very special mission, and, yes, Allison and Core did that one, too. She joins us along with Ryan Maliszewski from Mozzeria with all the details; • You may remember a while back that Georgetown’s Brasserie Liberte opened to a great response, only to be confronted by the COVID-19 pandemic shortly thereafter. Well, they pivoted in response and are doing fine. Executive Chef Matthew Cockrell and owner Hakan Ilhan join us with an update.

Hosted by David and Nycci Nellis. On today's show: • Grand Cata, recently voted one of America's 50 Best Wine Retailers, has opened its second D.C. location at La Cosecha. It's a grocery-wine bar concept with a curated selection of classic and sustainable natural wines from Latin America, framed by artisanal gastronomic products from the region. Founders Pedro Rodriguez and Julio Robledo joins us; • Matt Baker is the celebrated chef/owner of Gravitas, his modern American restaurant in Ivy City. He's just celebrated the birth of his baby girl by opening Baker's Daughter, a café and market across the street from Gravitas; • When you walk into an area restaurant – from fine dining to fast casual – and think, “wow – this place is so cool,” chances are pretty good that Core Architecture and Design's Allison Cooke had something to do with it. Core's client list reads like a who's who of leading restaurants, including Centrolina, Astoria, Founding Farmers, the Pearl Dive Oyster Palace, the Schlow Restaurant Group, the Jose Garces Group, Sweetgreen, the CAVA Grill, the Silver Diner and more. Mozzeria is a great new pizza place near Gallaudet University with a very special mission, and, yes, Allison and Core did that one, too. She joins us along with Ryan Maliszewski from Mozzeria with all the details; • You may remember a while back that Georgetown's Brasserie Liberte opened to a great response, only to be confronted by the COVID-19 pandemic shortly thereafter. Well, they pivoted in response and are doing fine. Executive Chef Matthew Cockrell and owner Hakan Ilhan join us with an update.

Amy Brandwein is the owner of Centrolina and Piccolina Restaurant in Washington D.C., She is a late bloomer in the food industry, graduating with a political science degree in 1993. She decided to change careers and focus and the culinary world, so she attended "The L'Academie de Cuisine" in 2000. She is a four time nominee for the James Bead Award for Best Chef: in the Mid-Atlantic. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/davide-martins/support

Hosted by David and Nycci Nellis. On today's show: • Amy Brandwein, chef/owner of Centrolina and Piccolina at City Center DC tells us how she's responding to the COVID mess with new takeaway offerings that are” totalmente buonissimi;” • Have you ever made bread and had so much fun rolling - and punching - the dough? There's a new book called “Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices.” It was written by James Beard Award-winning journalist Kathy Gunst and Katherine Alford, who has spent the past 20 years at the Food Network. They tell us how punching bread and rolling out pie crusts are great ways to express our rage about the current state of our country; • Greg Casten, president, Oceanpro Industries, which is doing business as ProFish, the Ivy City Smokehouse, Tony and Joe's and more has a new offering called Captain's Choice; • DC To-Go-Go is a web-based food and beverage ordering platform allowing bar and restaurant owners to better control their food delivery process and costs, especially those forced into delivery by the pandemic. These business owners are paying up to 30% of their profits to larger food ordering platforms. DC To-GoGo provides the ability for restaurants and bars to minimize these fees, at a time when sales and profits are down. Adam Fry gives us the 411.

Hosted by David and Nycci Nellis. On today’s show: • Amy Brandwein, chef/owner of Centrolina and Piccolina at City Center DC tells us how she’s responding to the COVID mess with new takeaway offerings that are” totalmente buonissimi;” • Have you ever made bread and had so much fun rolling - and punching - the dough? There’s a new book called “Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices.” It was written by James Beard Award-winning journalist Kathy Gunst and Katherine Alford, who has spent the past 20 years at the Food Network. They tell us how punching bread and rolling out pie crusts are great ways to express our rage about the current state of our country; • Greg Casten, president, Oceanpro Industries, which is doing business as ProFish, the Ivy City Smokehouse, Tony and Joe’s and more has a new offering called Captain’s Choice; • DC To-Go-Go is a web-based food and beverage ordering platform allowing bar and restaurant owners to better control their food delivery process and costs, especially those forced into delivery by the pandemic. These business owners are paying up to 30% of their profits to larger food ordering platforms. DC To-GoGo provides the ability for restaurants and bars to minimize these fees, at a time when sales and profits are down. Adam Fry gives us the 411.

Inhaling Centrolina in Washington, DC 3-30-2020: These are tough times and no one is feeling it more than restaurants as they’ve had to limit their service to carry-out and delivery in most places across the country. That’s why I’m making it my personal mission to order carry out every night until we get through this thing! Centrolina delivered a wonderful, tasty meal! This food was Stoner Approved to the max! Enjoy this video? See more like it by subscribing to our Youtube Channel. Visit InhalingAmerica.com or click the link to our website in our bio and enjoy. #Marijuana #Love #Food #Foodie #Cannabis #MichelinGuide #Weed 

Is your favorite food headed for extinction? Climate change is causing farmers around the world to rethink what they grow and how they grow it, which is going to impact what you eat in the very near future. This climate change-food connection is the subject of Amanda Little’s important new book,The Fate of Food: What We’ll Eat in a Bigger, Hotter, Smarter World. A mom, journalist, and Vanderbilt University professor, Amanda breaks down this scary subject in her no-nonsense way. Spoiler alert: We’re not as f*&%ed as you think we might be. Stay tuned to hear who chef Amy Brandwein of Centrolina in Washington D.C. thinks is the bombe! Thank you to Le Cordon Bleu Culinary Schools and Traeger Wood Fired Grills for supporting our show. Don’t forget to support The Hunger Doesn’t Take a Break initiative from the Food Bank for New York City. Visit foodbanknyc.org for more.

Hosted by David and Nycci Nellis. On today's show: • James Beard-nominated 2018 RAMMY Chef of the Year Amy Brandwein, executive chef and owner of Centrolina and her new osteria, Piccolina; • Gabriele Poli, founder and president of The Gelato Festival, which is returning to Washington Sept. 7-8 at the City Market on O Street. It will be co-hosted with Dolci Gelate; • Colleen Gillespie, general manager, Boundary Stone, in to talk about the 6th annual D.C. Beer Week, which is coming up, and The Battle of the Barrel-Aged Beer, Sept. 10 at the Boundary Stone. Joining her is Sarah Jane Curran, the host of the podcast Beer Me! Read more at https://wheregeniusgrows.libsyn.com/64-sarah-jane-curran-choosing-what-you-like#bs5q86kwMtebJOzI.99 • Olivia Restaurant's beverage director, Tim Hays, and bartender Eduardo Acabal talk about and pour gin and tonics.

Hosted by David and Nycci Nellis. On today’s show: • James Beard-nominated 2018 RAMMY Chef of the Year Amy Brandwein, executive chef and owner of Centrolina and her new osteria, Piccolina; • Gabriele Poli, founder and president of The Gelato Festival, which is returning to Washington Sept. 7-8 at the City Market on O Street. It will be co-hosted with Dolci Gelate; • Colleen Gillespie, general manager, Boundary Stone, in to talk about the 6th annual D.C. Beer Week, which is coming up, and The Battle of the Barrel-Aged Beer, Sept. 10 at the Boundary Stone. Joining her is Sarah Jane Curran, the host of the podcast Beer Me! Read more at https://wheregeniusgrows.libsyn.com/64-sarah-jane-curran-choosing-what-you-like#bs5q86kwMtebJOzI.99 • Olivia Restaurant’s beverage director, Tim Hays, and bartender Eduardo Acabal talk about and pour gin and tonics.

Why are women labeled “bitchy,” “angry,” “emotional” or “bossy?” In the studio this week is Chef Amy Brandwein of Centrolina and Piccolina, Mason Dixie Biscuit Co. founder Ayeshah Abuelhiga, and guest co-host, blogger Angelica Talan of Angelica in the City to talk about the challenges and gender discrimination they continue to face as leaders in their industry. […] The post EP9: Breaking the Wheel appeared first on Girl Meets Food.

Amy Brandwein, chef and owner of Centrolina and 3x James Beard Award nominee joins us to talk about her career as a female chef in a male dominated industry. She discusses challenges of raising capital, supervising all male kitchens and having to wait 20 years to open her own restaurant.

Documentary filmmaker Joanna James and chef and restaurant owner Amy Brandwein join Adrienne Elrod on International Women's Day to discuss women's issues, especially in the hospitality industry. Joanna's first documentary “A Fine Line”, which delves into themes sparking national conversations right now, including workplace harassment, equal pay, paid parental leave and career advancement. Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015.

Recorded in front of a live audience at the Eaton Hotel—in conjunction with this month’s Women Who Travel meetup—we were joined by Jamie Leeds, chef and owner of Hank’s Oyster Bar (and Pasta Bar and Cocktail Bar); Rose Previte, owner of Compass Rose and one of Bon Appetit's best new restaurants, Maydan ; and Amy Brandwein, chef and owner of Centrolina. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the three-and-a-half years since opening her Centrolina restaurant in Washington, DC, Amy Brandwein has earned rave reviews and a devoted following (she was also the subject of an article by Melissa Clark last month in the New York Times). It’s an extra-remarkable accomplishment since Amy didn’t set her sights on chefdom until age 30, switching careers, and eventually homing in on Italian food. Andrew and Amy sat down recently to go over her story, from baking pies as a child to assimilating the Italian culinary mindset as an adult to developing her own strongly held convictions about authenticity as a chef. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast

Amy Brandwein is the chef and owner of Centrolina, a combined seasonal Italian restaurant and market that opened in CityCenterDC in spring 2015. Throughout her career, Chef Brandwein has earned many accolades, including recognition in 2017 and 2018 as a James Beard Foundation Award finalist in the Best Chef: Mid-Atlantic category. In June of 2018, Chef Brandwein won the coveted title of Chef of the Year at the Restaurant Association Metropolitan Washington (RAMW) RAMMY Awards. Chef Brandwein's prior RAMMY Award nominations include Upscale Casual Restaurant of the Year (2018) Chef of the Year (2016, 2017 & 2018), New Restaurant of the Year (2016) and Rising Culinary Star (2007.) In 2017, Chef Brandwein was accepted to the James Beard Foundation's prestigious Women's Entrepreneurial Leadership Program fellowship, and has earned additional scholarships from the foundation, as well as the International Association of Culinary Professionals. Prior to opening her own restaurant, Chef Brandwein was instrumental in the opening of numerous Italian restaurants throughout Washington D.C. and New York. With a passion for responsible and locally sourced ingredients, Chef Brandwein became an early partner with DC Urban Greens, a nonprofit urban farm located in Ward 7 that provides fresh and affordable produce to the local community. Centrolina is DC Urban Green's first and currently only wholesale client, and as part of the partnership, Chef Brandwein assists DC Urban Green in growing more fruits and vegetables, and increasing their efficiency process. Chef Brandwein is also an advocate for charities that support healthy eating and ending hunger, including So Others Might Eat, DC Central Kitchen, and Martha's Table. She is a longtime member of Les Dames d'Escoffier and Women Chefs and Restaurateurs. In September 2017, Chef Amy participated in the James Beard Foundation's 10th Chefs Boot Camp for Policy and Change, a program dedicated to educating and training likeminded chefs to become more effective leaders for the food-system change. Chef Brandwein graduated from L'Academie de Cuisine Culinary School. She lives in her hometown of Arlington, VA with her husband, Jeremy, and their fluffy cat, Bailey.

In today is Allison C. Cooke, architect and principal owner of CORE Architecture + Design. Allison is a design expert with over 17 years of professional experience, and just joined the ranks of the Washington Business Journal 40 Under 40 Honorees. Allison’s behind the outstanding designs of restaurants you know, such as Jose Andres Minibar and Bar-Mini; Amy Brandwein’s Centrolina and Jeff Black’s Pearl Dive Oyster Palace. Also in with Allison is Christopher Peli, a CORE Job Captain. While at CORE, Christopher is involved in many diverse project types from hospitality to urban design, renovation and new construction. He is currently pursuing his architectural license. Today we’re talking about design trends … DC’s emerging neighborhoods …. CORE’s work at DC’s fabulous new Wharf … what goes into working with developers and creative people – chef/owners and restaurateurs, that is – to understand their wants, needs and visions for new spaces and then to translate all that into seamlessly flowing, innovative interiors that augment and compliment the vision, the menu and more.

This week, Industry Night with Foodie and the Beast goes green with guests including Centrolina’s celebrity chef Amy Brandwein, a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic and owner of the 2016 RAMMY for DC’s best, new restaurant; Julie Kirkwood, founder of DC Urban Greens, a nonprofit, urban farm located in DC’s Ward 7 that serves the community with fresh-grown produce; Leonard Watson, an urban farmer working with DC Urban Greens and Urban Greens’ operations manager, Avery Snipes. Together, we’re taking a deep dive into how urban food desserts (meaning the closest grocery store is several miles away, and residents’ only nearby shopping options are convenience stores that don’t carry any fresh produce or other, good-for-you-foods) can be transformed into productive, economically successful urban farms, year-round!

It’s not easy being the lone woman at the top of the food chain, especially in all-male kitchens. But powerhouse chef and restaurateur Amy Brandwein — owner of the popular Italian eatery and market Centrolina in downtown Washington — has learned to deal with it. In this conversation with POLITICO's Anna Palmer, Brandwein talks about striking out on her own in the male-dominated food industry, what she's learned from politics, and how it's that much more difficult to raise money as a female entrepreneur.