Podcasts about industry night

Here's a serious and deeply complex play you don't want to miss this season:  "Freakshow" (1999) by Carson Kreitzer at SNAP! Productions opens November 8th!  The Platte River Bard spoke to Giles Russo and Nick Knipe and discussed what this production has in store for you! The setting: Behind the scenes of a traveling Freakshow, those who have been outcasts from society bond into a unique but dysfunctional family.  You will see their vulnerabilities and humanity in scenes of dialogue and poetry. Find out all about it here at the Platte River Bard Podcast!  "Freakshow" opens November 8th and runs from 8th-10th, 14-16, 18th, and the 21-23rd.  Industry Night is November 18th and is Pay-What-You-Can.   CONTACT INFORMATION FOR SNAP! PRODUCTIONS Snap Productions at Ghost Light Theatre is located at 2221 Thurston Circle, Bellevue, Nebraska. Tickets can be purchased at: https://www.snapproductions.com HOW TO LISTEN TO THE PLATTE RIVER BARD PODCAST Listen at https://platteriverbard.podbean.com or anywhere you get your podcasts. We are on Apple, Google, Pandora, Spotify, iHeart Radio, Podbean, Overcast, Listen Now, Castbox and anywhere you get your podcasts. You may also find us by just asking Alexa. Listen on your computer or any device on our website: https://www.platteriverbard.com. Find us on You Tube: https://youtube.com/channel/UCPDzMz8kHvsLcJRV-myurvA. Please find us and Subscribe!   ©Platte River Bard Podcast by Chris and Sheri Berger.      

Find out why you won't want to miss "American Psycho The Musical" at SNAP! Productions at Ghost Light Theatre.  This Musical opens September 20th and runs until Septemeber 29th.   We talk with Stage Manager, Christina Belle; Set Builder and Designer, Doug Hartshorn; and actor and comedian who is also new to Nebraska, Geoffrey Eggleston.   Don't miss this fun musical, filled with dancing, singing, and entertaining dialogue with a little bit of dark humor! Also, don't forget, SNAP! Productions at the Ghost LIght Theatre has their Industry Night, Monday, September 23rd, which is Pay-What-You-Can!  CONTACT INFORMATION FOR SNAP! PRODUCTIONS Snap Productions at Ghost Light Theatre is located at 2221 Thurston Circle, Bellevue, Nebraska. Tickets can be purchased at: https://www.snapproductions.com HOW TO LISTEN TO THE PLATTE RIVER BARD PODCAST Listen at https://platteriverbard.podbean.com or anywhere you get your podcasts. We are on Apple, Google, Pandora, Spotify, iHeart Radio, Podbean, Overcast, Listen Now, Castbox and anywhere you get your podcasts. You may also find us by just asking Alexa. Listen on your computer or any device on our website: https://www.platteriverbard.com. Find us on You Tube: https://youtube.com/channel/UCPDzMz8kHvsLcJRV-myurvA. Please find us and Subscribe!   ©Platte River Bard Podcast by Chris and Sheri Berger.

It's hump day which means it is Industry Night here at On The Road Radio. We will be having a chat with NRFA President Glyn Castanelli to discuss the reforms that have come into effect from today, that were recommendations from the 'Without Trucks Australia Stops' Senate inquiry. There is much to discuss and unpack so strap in for an informative night. Live from 7pm AEST or 5pm in the west. Download the app Australian On The Road Radio to tune in live. Call in or text on 0491 825 633.

It's Industry Night here at OTRR join Craig and Mike from 7pm AEST or 5pm in the west every Wednesday night. this week we talk with Ben Sutherland President LRTAWA to discuss KEEP THE SHEEP. we also discuss a few other industry issues and some of the transport news of the day. Download the app Australian On The Road Radio or head to www.ontheroadradio.com.au tune in. Call in or text on 0491 825 633.

Comedians Ari Shaffir & Mark Normand join Big Jay Oakerson, Luis J. Gomez, and Dave Smith to play LEGION OF DRINKS as they attempt to determine who would be a better father between Ari and Mark. All This and More, ONLY on The Most Offensive Podcast on Earth, The LEGION OF SKANKS!!! Air Date: 06/11/24Support our sponsors!Fans over the age of 21, head to YoDelta.com and use promo code GAS for 25% off your order!Go to YoKratom.com, home of the $60 kilo!Head to SheathUnderwear.com and use promo code BIGPOPPA for 20% off your order!Control Body Odor ANYWHERE with @shop.mando and get $5 off your Starter Pack (that's over 40% off) with promo code LEGION at ShopMando.com!Head to ZippixToothpicks.com and use promo code LOS10 for 10% off!GET YOUR SKANKFEST VEGAS 2024 TICKETS HERE: SKANKFEST.COMSUBSCRIBE TO THE PODCAST► https://www.youtube.com/@LegionPodcast?sub_confirmation=1For a limited time: Sign up to GaSDigital.com with promo code LOS14 for discounted access to EVERY SINGLE episode of Legion of Skanks (and our entire GaS Digital library) ad-free and uncensored in FULL HD, chat with other members during shows, watch episodes right after the livestream (days before the public), The Friday Night Hang (Legion of Skanks weekly GaS Digital exclusive episode) and so much more!LIVE STANDUP DATEShttps://bigjaycomedy.comhttps://luisofskanks.comhttps://comicdavesmith.comFOLLOW THE WHOLE SHOW►Ari Shaffirhttps://instagram.com/arishaffir►Mark Normandhttps://instagram.com/marknormandhttps://twitter.com/marknorm►Legion of Skankshttps://instagram.com/legionofskankshttps://twitter.com/legionofskanks►Big Jay Oakersonhttps://youtube.com/@bigjayoakerson?sub_confirmation=1https://instagram.com/bigjayoakersonhttps://twitter.com/bigjayoakerson►Luis J Gomezhttps://youtube.com/@luisjgomezcomedy?sub_confirmation=1https://instagram.com/gomezcomedyhttps://twitter.com/luisjgomez►Dave Smithhttps://youtube.com/@partoftheproblem?sub_confirmation=1https://instagram.com/theproblemdavesmith►GaS Digitalhttps://youtube.com/@gasdigitalnetwork?sub_confirmation=1https://instagram.com/gasdigitalhttps://twitter.com/gasdigitalSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join us for our very Special LIVE Podcast from our most recent LA Industry Night! Event ft. a powerhouse panel of iconic wellness-driven Entrepreneurs and Thought Leaders in the industry! Our industry nights gather founders, influencers & creators, media, talent, tastemakers & brands for an intentional evening of good vibes, eats, drinks, goodies and live podcast! Meet your panel: David Ghiyam - Co-Founder of MaryRuth Organics and Spiritual Teacher of Kabbalah Maya J French - Co-Founder of Koia, Happy Pop & Relate Jesse Israel - Founder of The Big Quiet Lori Harder - Author & Founder of Glōci This event was our biggest and most elaborate event yet for Coffee & A Good Vibe LIVE in Los Angeles. Since the growth of the show, we have been creating a lot of Impactful events in the LIVE Events space in both Los Angeles & New York City. OUR INTENTION BEHIND OUR EVENTS: To Curate these intentional experiences to foster meaningful connections and relationships amongst Founders/ Entrepreneurs/ Aspiring Entrepreneurs, Tastemakers in various host cities. Keep an eye out for our next Industry Night / Live Event by following our IG -⁠ @coffeeandagoodvibe! ⁠ Special Mentions & Shoutout to our incredible Event Brand Partners: Retention, Alo Yoga, Goop , Remedy Place , Barry's, BLK, JS Health Vitamins , Casa Del Sol Tequila , Shipbob, Olipop , Cowboy Colostrum , Happy Pop, Koia, Relate, ALTO, Glonuts, Midday Square, MeasureMe . If you want to become a partner for one of our next events, get in touch: pr@growthesocial.com EPISODE SUMMARY: Jesse Israel: Solitude & Navigating Challenging Times Of Life  Personal insights / experience and notable takeaways from having a daily solitude practice.  How do you double down and leverage these practices navigating the hard times of life - during the adversities and storms of life i,e,, job loss, grif, heartbreak, etc.  David Ghiyam: Kabbalah & Consciousness  Ayesha will frame up the context behind this question **- backed in manifesting and creating your dream life  Ask David to explain Kabbalah to the audience, break it down.  How can one access these higher states of consciousness in order to achieve all their life's desires? Remove limiting beliefs, stop blocking themselves.   ENTIRE PANEL: Building Community How did you start building community in your respective businesses / brands?  What was the catalyst that catapulted the massive growth experienced in each of your respective communities and brands?  ENTIRE PANEL: Social Media and Growth Strategies in a digital age  How to create engaging, shareable content pieces online? How to leverage and work with various influencers / creators on the platform to amplify your brand's reach?  ENTIRE PANEL: Future Forecasting in Tech and Wellness  Digital trends in both the tech space + wellness space that you are excited about, maybe implementing into your own business / brand strategy  Areas of gaps / opportunities for founders and entrepreneurs in the audience to be aware of  ENTIRE PANEL: Relationships Question - fun closing!  LIVE Q & A with the audience Share the love & let me know your thoughts over on Instagram,⁠⁠⁠ @coffeeandagoodvibe | @ayeshasehra⁠⁠⁠ CONNECT: YOUTUBE ➟ Watch & subscribe to our channel here ➟ ⁠⁠Coffee & A Good Vibe Video Interviews ⁠⁠ To connect with Ayesha Sehra ➟ click⁠⁠ HERE⁠⁠ Check out our podcast insta ➟ click ⁠⁠HERE⁠⁠ To learn about my Branding & PR Agency Grow The Social ➟ click ⁠⁠HERE ⁠⁠

We talk with a few of the young actors in this musical, Shemar "Mar" Toussaint, McKenna Cottone, and Nick Knipe.   They are the young stars of "Heathers The Muscial" at SNAP! Productions which opens June 7th.  Productions will run until June 23rd with one Industry Night (pay what you can) on June 17th.  Our guests are having a blast and working hard at their roles in this play.  For those who haven't heard, "Heathers, The Musical" has been a very popular play these days and was the inspiration for the movie "Mean GIrls."  The lyrics and book was written by Laurence O'Keefe and Kevin Murphy, and has been a hit since 2014.  It hits on such subjects as bullying, school violence and some other dark humor and is packed full of beloved songs, and  embraces the 80's nostalgic era. Come see this energetic and influential play, it opens June 7th at SNAP! Productions Ghost Light Theatre! CONTACT INFORMATION FOR SNAP! PRODUCTIONS Snap Productions at Ghost Light Theatre is located at 2221 Thurston Circle, Bellevue, Nebraska. Tickets can be purchased at: https://www.snapproductions.com/   HOW TO LISTEN TO THE PLATTE RIVER BARD PODCAST: Listen at https://platteriverbard.podbean.com or anywhere you get your podcasts. We are on Apple, Google, Pandora, Spotify, iHeart Radio, Podbean, Overcast, Listen Now, Castbox and anywhere you get your podcasts. You may also find us by just asking Alexa. Listen on your computer or any device on our website: https://www.platteriverbard.com. Find us on YouTube: https://youtube.com/channel/UCPDzMz8kHvsLcJRV-myurvA. Please find us and Subscribe!    

Is an egg is as close to Jesus as a person can get?  We had a "sunny-side-up of a time" with Director Kaitlyn Rudeen, and Actors Julie Fitzgerald Ryan and Sarah Dighans while talking about their upcoming production:  5 Lesbians Eating A Quiche, which opens April 5th at SNAP! Productions Omaha at Ghost Light Theatre in Bellevue. This is a zany comedy you won't want to miss with a spontaneous and whacky fourth wall.  An all female Cast, Director and Crew tell the story of five women living in 1956 who belong to the Susan B. Anthony Society for the Sisters of Gertrude Stein and are having their annual quiche breakfast (yes, it's that time of year again!) when their small town is threatened by Communists.  What could go wrong with this perfectly hatched plot?  This is an interactive production that will whip up and bake the crowd into a perfectly flaky crust of antics for 90 minutes of non-stop comedy.  5 Lesbians Eating a Quiche was the winner of the 2012 NYC International Fringe Festival for best overall production and written by Evan Linder and Andrew Hobgood. ***** Performances will be April 5-7, 12 - 15, 19 - 21. Industry Night is Monday, April 15th. The Brunch event and production will be April 14th from Noon to 2PM. **** Find all about this production here! Cast:  Sarah Dighans, Julie Fitzgerald Ryan, Therese Rennels, Tatiana Sandoval, Anna Dragon, with Kaitlyn Rudeen Directing. **** CONTACT INFO for SNAP! Productions: Snap Productions at Ghost Light Theatre is located at 2221 Thurston Circle, Bellevue, Nebraska. Tickets can be purchased at: https://www.snapproductions.com/ **** HOW TO LISTEN TO THE PLATTE RIVER BARD PODCAST: Listen at https://platteriverbard.podbean.com or anywhere you get your podcasts. We are on Apple, Google, Pandora, Spotify, iHeart Radio, Podbean, Overcast, Listen Now, Castbox and anywhere you get your podcasts. You may also find us by just asking Alexa. Listen on your computer or any device on our website: https://www.platteriverbard.com. Find us on YouTube: https://youtube.com/channel/UCPDzMz8kHvsLcJRV-myurvA. Please find us and Subscribe!

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

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

Hello there. I can not believe we are wrapping up 2023 here on Industry Night. So for the whole month of December I have been taping this show at WREN in the Watermark Hotel. Last week we were up in one of the terrific suites and today we are here in the bar of the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak and you get where I am going. But I don't need to tell you all about it! Chef is joining me today to fill you in and later in the show, I am very excited because two of the DC Area's most trusted food journalists, Washingtonian's Jessica Sidman and Anna Spiegel of Axios! We're going to do a real year in review of the DC dining scene. Where have I been?!  Where haven't I? -The Grove - a Spanish fusion backed by Alexandria-based Common Plate Hospitality Group and helmed by Jose López-Picazo. Really delish dining in the burbs. Toasted Crystal Bread Chicken Chilindron Basque Stye Cheesecake - There I've ordered for you Vic Albisu has opened up another Taco Bamba this time in City Ridge — He is back in DC. and now let's chat with Chef Yo and get the 411 on WREN! Now! 2023 was a hell of a year for DC Dining. After two years of the pandemic the beginning of this year was feeling really bright. However, there was something simmering in the hospitality world — just under the service — and it was on both side! Diners and Industry professionals. An animosity was growing — a big divide. Remember March of 2020 when we all wanted to do whatever we would to support our restaurants and each other? Well, those days are O-VER. -Confusion over tipping -Random Surcharges -Crime -Rude Customers -Rude Servers Look, many new restaurants opened in 2023 and sadly so many closed. What is going on out there? Hopefully today can provide a little perspective — Jessica Sidman, Food Editor, Washingtonian magazine & Anna Spiegel Axios D.C. reporter and food writer - Where to Begin? Quotes "Stand up for fairness and justice. Advocate for your rights and report any wage discrepancies to the labor board. Create a more equitable society." -  Anna Spiegs "Simple and straightforward communication inspires and comforts others. Lead by example, embracing simplicity in your messages.” - Jessica Sidman Chapters 00:00 - Introduction 04:20 - Taco Bamba: A Fortunate Culinary Neighbor 12:14 - The Complexity of Minimum Wage Increase 13:20 - Unpacking Restaurant Tipping, Minimum Wage, and Instability 16:44 - Pursuing Transparency: A Shared Goal for Restaurants and Diners 20:49 - DC's Unique Challenge: Hospitality Staffing Shortage 23:08 - The Pendulum Swing: Understanding the Current Dining Scene 27:48 - Rethinking Tipping: Is a 20% Service Charge Sufficient 29:44 - Addressing Crime: Impact on Restaurants and Neighborhoods 33:37 - The Pandemic and Crime: A Complex Connection 36:06 - Encouraging Security and Safety in Saint Martin 40:53 - Responding to Social Media Criticism: Insights from Restaurants 43:56 - Business Prospects and Influencing Factors: A Lively Conversation 46:53 - Dawson's: A Local Replacement for Glen's Wear Market 49:31 - Seeking Relief and Tangible Solutions: A Discussion 51:26 - Outro Guests Social Media Links: Jessica Sidman Twitter:https://x.com/jsidman?s=20 Instagram:https://www.instagram.com/jsidman?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Anna Spiegs Instagram:https://www.instagram.com/annaspiegs?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/anna.spiegel.37 Twitter:https://twitter.com/AnnaSpiegs Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Welcome to another Industry Night. I've been taking it a little slow for the month of January. I wanted time for a little refresh. I have been so fortunate to be able to share such incredible stories from people who do the work on this show. It's really an honor. I am amazed and grateful, especially when I look over all the shows from the past year. If you listen to the show — you can also see what we are doing on YouTube — which makes it so much fun for me. Adding the YouTube component has been such a game-changer. You can see me at the WineLair, The Point, and The Watermark Hotel — these residencies have been so unique. AND so much to come in 2024. More and more and more in 2024. And that starts with my guest today. So you hear me talk about my other show - Foodie And The Beast — it's been on for 15 years — I know you know! But I've had mostly AMAZING shows in the 15 years of that show. Once in a while, a guest gets nervous or struggles. Still, it is usually all salvageable — well, a few months ago — Emma Jagoz, this incredible first-generation organic vegetable farmer who founded Moon Valley Farm, was on, and every other guest — EVERY other guest --  did not have it that day. Emma has such a terrific story, and it kind of got overshadowed by what wasn't happening in the studio. I was disappointed and honestly a bit angry. But we can talk about media training or being ready for an interview on another day. Actually, I think I am going to do a quick little video on that! Ok — and I was hoping Emma wouldn't hold it against me when I asked her to join me on this show. Moon Valley Farm is this year-round certified organic vegetable farm. It's an Online Farmers Market for home delivery; it has a 600+ member Community-Supported Agriculture program; it services many of the restaurants you eat in and school systems — I mean! Anyway — we will get into Emma and how she makes her garden grow in a just a second, first I'm going to tell you where I have been: So you know, I have been out and about — -Amparo Fondita - Fab Mexican cuisine by Chef Christian Irabien -RAMW Annual Holiday Party at the Park on 14th -Late Night Dining at Old Ebbitt -High Tea at the St. Regis -Immigrant Food Serves Up Lunch at Planet Word -Back at the Glorious Casa Teresa Now to Emma Jagoz of Mood Valley Farm. Emma grew Moon Valley from a one-woman show cultivating ¼ acre for 12 people to employing 20, cultivating 70 acres and feeding thousands. Let's get into it -- Emma! Quotes "Mindful selection of inputs has always been crucial in cultivating growth, whether it's in growing food or in personal development." — Emma Jagoz "By accepting this appointment, I have embraced the right path, creating a more effective pipeline for change to flow through." — Emma Jagoz Chapters 00:00 - Introduction 05:47 - Indulging in Afternoon Tea at the Saint Regis 08:59 - Homegrown Food Journey: From CSA to Farming 12:55 - Planting for CSA: Providing a Mixed Variety 15:57 - Prioritizing Safety and Health as a Parent and Farmer 18:29 - Diverse Methods for Healthy, Pest-Resistant Crops 22:21 - Protecting Swash Crop: Succession Planting for Beetle Control 26:47 - Winter Crops and Techniques for Extended Greens 29:20 - Strategic Investments: Ensuring Farm Security 31:22 - Funding Farm Infrastructure: County NRCS and Marbidco 36:09 - Agriculture's Impact on Chesapeake Bay Runoff 40:51 - Rescuing and Distributing Excess Food: The Gleaning Project 42:32 - Expanding the Gleaning Project: A Free Grocery Store 46:07 - Selling Produce to Restaurants: A Viable Alternative 49:42 - Outro Guests Social Media Links: Emma Jagoz Personal Instagram: https://www.instagram.com/farmeremmaj Business Instagram: https://www.instagram.com/moonvalleyfarm Facebook: https://www.facebook.com/moonvalleyfrederick Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Hello again and welcome to another Industry Night. For the month of December I have had the pleasure of taping this show in WREN restaurant in the Watermark Hotel. This area is the new shiny & bright Capital One Center. An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Joining me today is Tara McNamara the Chief Experience Officer AND she was the first person I met here at the Watermark — a little over 2+ years ago when the property opened —  and she can really talk about the hotel's growth and all the amazing amenities! Later in the show, I am talking to Restaurateur, TV Host, Wine Trailblazer and now cookbook author — Rose Previte. Rose and I go way back. She reached out to me when she was launching her first restaurant, Compass Rose. She had a very clear vision of what she wanted and knowing that she was new to the restaurant game she smartly engaged with people in the industry to verify she was on the right path. And, needless to say she was. After opening Compass Rose to massive accolades the Michelin-starred Maydan followed as did Kirby Club and now the new Medina. In her spare time she hosted a TV show, has launched Go There Wines and now is behind the gorgeous Maydan cookbook Let's get into it Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Quotes "Go, feel, and experience the place beyond flavors and techniques. It's about entering homes, not just restaurants." -Rose Previte "Our grandparents' cooking and recipes represent our immigrant experience—love, connection, and tradition." -Rose Previte Chapters 00:00 - Introduction 07:03 - Rose Previte's Vision for Compass Rose Restaurant 10:24 - Cooking with Love: Family Histories and Culinary Passion 14:09 - Transitioning with a New Business Partner at the Courthouse 18:03 - Epic Journey across Russia: Remarkable Hospitality 19:12 - Embracing Gathering, Hospitality, and the Joy of Learning 23:48 - Infusing Travel Stories and Street Food into the Menu 28:42 - Unique Taste Experiences Inspired by Family and Travels 30:07 - Exploring Global Wine Regions for Expanded Knowledge 33:39 - Inspiring Others to Travel and Embrace Global Exploration 41:57 - Tunisian Cook: Sharing Recipes and Cultural Exchange 45:17 - Reflections on Effort and Recognition in Society 46:46 - Expanding Patio Seating: Creating More Space 51:02 - Wines: Stories of People, History, and Culture 52:31 - Promoting Diversity in Ownership: Expanded Access 54:25 - Outro Guests Social Media Links: Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Instagram: https://www.instagram.com/roseprevite/?hl=en Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Hi there and welcome to another Industry Night. I have a new residency. For the month of December Industry Night is being hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. shucked oysters and expertly-cut sashimi and wagyu steak. Today I am sitting in one of the lovely suites! So how did this area just explode? Joining me today is Osman Cuadros, General Manager of The Watermark Hotel. And later in the show I'm really excited to chat with good friend Katherine Miller. She has a new book — At the Table - The Chefs Guide to Advocacy. Katherine shares the essential techniques she developed for the James Beard Foundation's Chefs Boot Camp for Policy and Change. Thanks to Katherine Chefs have learned advocacy! More on that when we talk Where have I been?!  Where haven't I? Ometeo Shawn Yancy Girls Night Out Grazie Mille Dauphine's OPWO - Party Host Helpers And hello to Osman Cuadros the General Manager at The Watermark Hotel AND! Katherine Miller! When Jose Andres went to Puerto Rico after hurricane Maria he said — Who better to feed people, than those who can cook? Chefs! —  Think about that. Who can look at what's on hand and figure out how to best feed those who need to eat? Katherine Miller figured that out long before Jose. She has built a 20-year career working at the intersections of policy, politics, and social impact. She is behind efforts focused on global health, climate change, gender bias and violence, and food system reform. Kathrine was the founding Executive Director of the Chef Action Network and the VP of Impact at the James Beard Foundation. She brought Chefs to the table to learn how to advocate and be a part of positive change and now she is the author of At The Table: The Chef's Guide to Advocacy Let's dig in Quotes "I really wanted to work in conditions that were more focused on, not just how we treat the problem, but how we actually solve the problem." -  Katherine Miller "Advocacy is now embraced as an essential aspect of being a chef or running a restaurant." - Katherine Miller Chapters 00:00 - Introduction 06:14 - Simplicity and Ease: How Party Host Helpers Made Events a Breeze 08:25 - Thrilling Advancements at Capital One Hall 13:01 - Advocacy in Action: Supporting Food Relief and Culinary Expertise 15:25 - From Politics to Social Impact: Applying Campaign Experience for Change 19:28 - Tackling Global Health Issues: The Drive to Find Solutions 22:36 - Sustainable Seafood Focus: Insights from Barton Seaver 24:46 - Engaging in Restaurant Matters: Urging for Informed Participation 32:13 - Community Support and Advocacy: Gratitude and Honor 35:57 - Bakers Against Racism: Raising Funds through Culinary Events 36:36 - Unpacking the Impact of Culinary Programs 40:11 - Empowered Chefs: Organizing after Intensive Training 45:19 - Danny Myers: A Pioneer Ahead of His Time 48:00 - Finding Common Ground for Success: Competing Business Owners Unite 50:42 - Navigating Social Media Mindfully: Managing Stress and Impact 53:50 - Effective Communication: Context and Audience Matter 57:33 - Outro Guests Social Media Links: Instagram: https://www.instagram.com/table81/?utm_source=ig_web_button_share_sheet&igshid=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/KatherineMillerDC Twitter/X: @‌table81 Threads: @‌table81 Linked In: Katherine Miller Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

New Residency at The WREN in the Watermark Hotel Hi there I have a new residency! For December, Industry Night is hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has built up on the other side of the highway from what you traditionally think of as Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak. There's also an incredible Omakase menu, and do not get me started on the cocktail program. And I don't have to because old friend Erik Bergman, Director of Restaurants & Bars is joining me later. Even later in the show, I'm excited to nerd out with two industry veterans, Des Reilly and Kris Carr, both co-founders of SRG Concepts. You may not know the SRG concept name, but you know Chicken and Whisky and Doi Moi! But first! Where have I been?! Where haven't I? Centrolina — Been a minute since I've caught up with Amy Brandwien at Centrolina and she is still hitting the ball over the fence. It was a Chefs For Equality celebratory luncheon since we raised a half a million! -Bombay Club — 35 years young! Congrats to Ashok Bajaj oh this incredible anniversary. This gorgeous reimagined space and anniversary menu features iconic classics like crab masala & spicy green chile chicken -Corso — It's a new restaurant from Jill Erber of Cheestique. Are you ready? Chef Cathal Armstrong is back in the kitchen spinning up pasta. Classic family Italian - rigatoni bolognese, porchetta, Italian wines - in Shirlington —so needed -STC — As You Like IT — A mash-up of the Bard and the Beatles equals a toe-tapping, sing a long experience. Who knew I'd be singing and swaying during a Shakespeare performance?! Oh Erik Berman, you are up! Erik Bergman Director of Restaurants & Bars at The Watermark Hotel Now, I remember when the Chicken and Whisky concept opened on 14th Street. I loved that it was all business in the front and party in the back. I didn't know who was behind the concept — a rarity, I know - but I liked it and thought this is an excellent addition to the 14th Street neighborhood. Fast forward several years, and I finally met Des Reilly. Des & his business partner, Kris Carr are co-founders of SRG Concepts. They both have deep roots in the industry and have their hands in several concepts, including the C&W expansion as well as taking over the beloved Doi Moi — formerly owned by Mark Kuller — Featured Guests: Des Reilly and Kris Carr He/him/his + he/him/his Des - Managing Principal, Co-Founder, SRG Concepts; Kris - Managing Principal, Co-Founder, SRG Concepts Highlites with time stamps: Guests Social Media Links: Instagram: https://www.instagram.com/chickenandwhiskey Facebook: https://www.facebook.com/chickenpluswhiskey https://www.facebook.com/TheWalrusNationalHarbor https://www.facebook.com/doimoidc Twitter: https://x.com/chicken_whiskey?s=20 Quotes "Stay true to yourself, reject BS, and present a united front to earn your staff's support." - Des Reilly "Our goal: a neighborhood bar that surpasses expectations, ensuring exceptional experiences and a guarantee of fun." - Kris Carr Chapters 00:00 - Introduction 04:02 - Promoting Human Rights Through Culinary Excellence 09:43 - City Center Chronicles: Unveiling the New Development 11:21 - A Decade of Deliciousness: Celebrating 10 Years in the Restaurant Industry 16:19 - From Insight to Success: Jamie Mulholland's Impact 18:04 - Navigating the Unknown: Embracing Fluid Situations 21:21 - Bartenders to Masters: Rising Through Operations and Creativity 24:48 - Vibrant City Vibes: Praising Diversity and Energy 28:35 - The Fortunate Second: Aligning with Key Operators 30:55 - Simplicity as the Backbone: Unveiling the Operational Approach 34:24 - Dive Bar Dreams: Chris' Vision Takes Shape 36:41 - Alma Cucina Latina: A Worthwhile Indulgence 41:05 - Uniquely 14th Street: Irreplaceable Charm 43:58 - Reflecting on 2023: A Year of Growth and Lessons 47:48 - From Friend to Colleague: Meeting Jason Koehler and Joining the Team 51:09 - Collaborative Success: Making Decisions and Pitching Together 52:33 - Turning Negatives into Positives: Successful Adaptations 57:19 - Stay True, Unite, and Persevere: The Recipe for Success 59:00 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Look at where I am! I have had a new Residency for the month of November and today is the last day here at The Point — wah I know — it is so bright and so beautiful and the staff is so fantastic. BUT! While I am filming/recording Industry Night at a new location for the month of December (the WREN in the Capitol One Building in Tysons),  I am back with Fish & Fire in 2024! So, here I am down at Buzzards Point in the new sparkling development wedged between the Wharf and Navy Yard. The good people of Fish & Fire Group aka Greg Casten have been hosting Industry Night in their pretty fabulous property. And I am grateful. So here is what I learned recording here The Point is perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But there is good work being done here! Which leads me to what we are talking about today. Last time I was in Greg & Dave Perra filled me in on the good works that the Anacostia Riverkeeper organization does like protecting and restoring the Anacostia River. They constantly strive to ensure a swimmable and fishable — yes! But what happened? What happened to our historic waterways? How did we get here and what is our future? In to educate & discuss is Quinn Molner, Director of Operations of and Anacostia Riverkeeper with his insight & involvement, Greg Casten. Quotes "Trash trap systems prevent waste in the main stem. Excitingly, we recently hosted SPLASH, the first swim event in the Anacostia in over 50 years, overcoming historic pollution."- Quinn Molner "Anything we can do to just let people know there's an effort to clean this up. Whatever it is, get off your butt and get involved and be involved." - Greg Casten Featured in the Episode Quinn Molner & Greg Casten Instagram:https://www.instagram.com/anacostiariverkeeper/ Facebook:https://www.facebook.com/AnacostiaRiverkeeper Twitter: Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com Chapters 00:00 - Intro 05:11 - DC Sewage and River Contaminants: Recent Improvements 08:03 - Plastics and Environmental Concerns: An Evolving Landscape 12:28 - Collaborative Advocacy for Equitable River Access 14:06 - Effective Communication Tactics: Politicians Engaging Local Communities 16:31 - Nature's Impact on Health and Well-being: Promoting Respect 20:38 - Costly Sediment Accumulation: Continuous River Maintenance 22:37 - Improved Water Quality: Anticipating Swims in the River Tunnel 26:50 - The Power of Cleanup: Transforming Consumption Mindsets 30:54 - Successful Plastic Bag Fee: Exploring Aggressive Options 34:00 - Promoting Environmental Awareness and Community Involvement 37:07 - Outro

Welcome to another episode of Industry Night! So if you pay attention to my insta feed you know I have been traveling for the past month. I have had the incredible good fortune to travel through different areas of Italy - a little bit of work and a little bit of play — back to Sardinia, first time traveling to Como and being in Milan during fashion week. It was all pretty fabulous. The sites, the sounds, the conversations, the wine and the food — so I'm gonna take you on a quick tour of Northern Sardinia: -But first can we talk about flying La Compagnie?! -Stayed at the fabulous Petra Segreta -The Town of San Pantaleo -Sardinian flatbread - Pane Caseau - My Kryptonite -JBeach -L'Assaggio — Mussels for days - and pasta -Surrau Vineyard — Vermentino & Cannanau -Alghero — the Cliffs! Dinner at the Marina at Porto Rotondo — more pasta & lobster -Favorite beach — Cala Granu — more pasta, Sardinian clams and lobster -Last night at Il Fuoco Sacro - Michelin Starred Executive Chef Luigi Bergeretto and the famed Enrico Bartolini, We met so many incredible people and explored even more this year. It is our happy place. Next I'm gonna take you to Como — wait until next week — cause as much as I would love to sit here and talk about Italy um do you see me sitting in a new setting?! I am at the beautiful Capital Jewish Museum in downtown DC. Now some of you who have been watching/listening to me for a long time may remember that I had the team from the Museum last year — the museum was not opened yet but as a way to get people excited about the opening they threw this pretty fabulous festival last October. I was there, I interviewed Michael Twitty (IYKYK), the sun was shining, the food was delicious and all the people were there. BUT the museum was not open. So, guess what? It is now open. The Museum opened its doors in the spring of 2023. And it is glorious. Now, last year I heard from some people — another Jewish museum?! — so let me get this out of the way now: The Holocaust museum is not a museum celebrating the life and times of Jewish people. It bears witness to the tragedy of the Holocaust. The Capital Jewish Museum explores the Jewish experience in the national capital and inspires visitors to connect, and reflect thanks to a beautifully laid out and thoughtfully curated museum. So excited to talk with some of the people who made this all happen today: -Malki Karkowsky, Chief Advancement Office -Bettina Neudert-Brown, Principal, Lead Designer for Capital Jewish Museum | SmithGroup Sarah Leavitt, Curator Let's get into it … Takeaways Information and Technology in Healthcare Revolutionizing Competency Validation in Education AI in Healthcare: Teaching, Learning, and Development Enhancing Healthcare Education with AI Innovations in Preceptorship and Residency Moving Beyond Skills Lists: Competency-Based Education Emerging Trends: Healthcare and AI's Future Quotes "Engaging in conflict and conversation is essential for our community. Prioritizing our role as a center for these discussions is crucial."– Malki Karkowsky "We work closely with the museum to provide the ideal space for exhibits and support areas. Our collaborative effort, alongside exhibit designers, ensures a successful outcome."–Bettina Neudert Brown “It's an incredible opportunity to promote understanding and emphasize why history matters.”–Sarah Leavitt Featured in this Episode Bettina Neudert-Brown Instagram:https://www.instagram.com/smithgroup/ Facebook:  https://www.facebook.com/SmithGroupCo LinkedIn: https://www.linkedin.com/company/smithgroup/ Sarah Leavitt Personal Facebook: https://www.facebook.com/sarah.a.leavitt Malki Karkowsky Instagram:https://www.instagram.com/mkarkowsky/ Facebook:https://www.facebook.com/mkarkowsky Capital Jewish Museum Instagram:https://www.instagram.com/capjewishmuseum/ Business Facebook:https://www.facebook.com/CapJewishMuseum Twitter: @‌capjewishmuseum Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Chapters 00:00 - Introduction 07:46 - Insights from Chief Curator at Capitol Jewish Museum. 16:33 - Enhancing Community with Thoughtful Design. 20:07 - Celebrating Jewish History with the Curator. 22:49 - Exploring Historic Synagogue and City's History. 24:04 - Jewish Community History and Pandemic Exhibit. 29:18 - Modern Building Design Reinterprets Tradition. 32:07 - Collaboration with Ocean from Brooklyn. 36:03 - Discussions on Feminism and Museum Perspectives. 39:13 - Exploring New Perspectives on Museum Issues. 40:04 - Museum Embracing Diversity in Judaism Engagement. 45:59 - Children's Museum Engagement Experiences. 48:00 - Curator's Historical Item Collection Efforts. 51:12 - Pride in Home and Jewish Heritage. 53:14 - Promoting Social Justice through Museums. 54:58 - Outro Produced by:http://www.heartcastmedia.com

Welcome to another Industry Night here at The Point in DC. Yes, I have been out and about last week — did you see me? Actually, you did not see me because I have been sunning my tush in lovely St. Martin. Once again, I ate through the delicious town of Grand Case, nestled on the French Side of Saint Martin. And yes, Caribbean spiny lobster was consumed daily, but you know I have a voracious appetite: -First Night lobster and ribs at the lolos aka the shacks. Our favorite, Cynthia's Talk of the Town -Picked up warm croissants, savory & sweet, every morning from Maison Chocolat (pro-tip: the iced cappuccino) -Tuna and other incredible raw fish prepared all the ways at Rainbow Cafe -Gold-flecked caviar topped beef tartare at Le Pressoir -Strands of pasta topped with silky burrata at Spiga -Carpaccio of tuna & wahoo fish at Le Bistonome Talk about if you know you know! Okay, on to today's show. BBQ! What do you consider BBQ to be? An outdoor meal? Proteins roasted over a wood or charcoal fire? High heat? Low heat? And what about all the styles?! Texas, Carolina, Memphis? AND that's just in the US. We know a whole world cooks in this style as well. How does Grilling differ from BBQ,  I mean, seriously?! So, over the summer, I had the chance to sit with Debby Portillo Gonzalez on F&TB. She was nominated for a RAMMY award. And while I was already a fan of her & her husband's Fernando Gonzalez 2fifty Texas BBQ. Their story is fascinating. They met when they were young — teenagers — and they took a long road from El Salvador to open up 2fifty Texas BBQ during the shutdown of 2020. I am so excited to talk with Debby & Fernando today,  talk their Salvadoran heritage, their food, and all the things. Guests Social Media Links: Debby & Fernando Gonzalez Instagram: Fernando:https://www.instagram.com/fher_gope/ Debby:https://www.instagram.com/debbyportillo/ Business:https://www.instagram.com/2fiftytexasbbq/ Facebook: facebook.com/2fiftybbq Quotes "We had to prove to the government, to this administration, that our plan would work fast because time was limited." - Debby Gonzalez "Be creative in the kitchen, experimenting and trying new things. Like a skilled cook, make a plate out of whatever you have. Yes, you can!" - Fernando Gonzalez Chapters 00:00 - Introduction 05:28 - A Growing Barbecue Scene: Couples Open a New Restaurant 07:46 - Close-Knit Family and Restaurant Roots: The VIP Table Experience 11:38 - Life Amidst Civil War: David's Upbringing and Perspective 15:11 - Salvadorians Making a Mark: Creating and Importing Goods to the US 18:12 - Engineering and Transformation: A Fascinating Journey of Change 20:04 - From Tasting to Learning: The Amazing Brisket and Smoking Process 25:21 - Texas-Style Barbecue: The Utilization of Highly Seasoned Woods 26:12 - Catering Service: Weekends Filled with Delicious Orders 30:22 - Immigration Fast Track: Advice from an Attorney for Government Approval 33:45 - Unexpectedly Perfect: The Landlord's Suggestion for Restaurant Space 35:48 - Expanding the Menu: Curiosity Drives the Creation Process 41:01 - Personal Stories and Consumer Connection: Enhancing Understanding 42:57 - Opportunities in the Restaurant Industry 46:41 - Promotions and Growth: Fostering a Family-Like Atmosphere 49:55 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Look where I am! I'm down at Buzzards Point the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the month of November the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. Yes, I have been out and about the last week — did you see me? Little Black Bird - Chef Ryan Moore's and restaurateur Ashok Bajaj's darling wine bar in Tenley Casa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa Teresa It was a celebration of 1000 Hilton Garden Inns at the Hilton Garden Inn in Haymarket, Virginia - do not judge - Chef Joel Valente wowed us at his Red House Tavern On to today's show. So, I met today's guest omg like a really long time ago. Way back in the day, Victor Albisu was the chef at BLT Steak here in DC. This was 18 years ago? DC was in the process of getting it's mojo, and Victor here was at the beginning of that wild wave. Throughout the years, Victor has been behind amazing concepts - Del Campo, Poca Madre  and the fast-growing Taco Bamba. It's hard to believe that Taco Bamba started with a taqueria shop out in Falls Church in 2013, and now ten years later, Victor has eleven locations across Northern Virginia, Maryland, and Raleigh, NC, with more coming! We get into all the details ... Plus, stay tuned at the end of the show for the bonus content featuring Victor's run-in with ZZ Top. Guests Social Media Links: Victor Albisu Instagram: https://www.instagram.com/tacobamba/ Personal Instagram:https://www.instagram.com/chefvictoralbisu/ Facebook:https://www.facebook.com/tacobambalandmark Quotes "Maintaining balance is essential, as both negative and excessive positive emotions can equally impact our well-being." - Victor Albisu "Balance is the foundation for both our desire for growth and our commitment to creativity and service. It is the key to our success." - Victor Albisu Chapters 00:00 - Introduction 05:24 – Chef Victor Albisu: Pioneering DC's Vibrant Food Scene 08:42 - From Talented Chefs to Growing Businesses: The Art of Brand Creation 10:19 - Battling with Purpose and Mental Health: Overcoming Struggles in the Industry 15:03 - Jen and Tom: The Supportive Forces Behind Brand Growth 16:16 - Nurturing Success: The Importance of Food Reviews and Industry Support 20:21 - Plaza Latina: A Game-Changing Competition and Negotiation 24:01 - Innovating Tacos: Exploring Authentic and Diverse Flavors 26:54 - Hesitation and The Next Step: Meeting Industry Demands 33:46 - A Perfect Fit: Fast Casual Dining in a Diverse Area 35:20 - Lessons from Taco Bamba: Simplicity, Challenge, and Growth 39:18 - Double Delight: The Gigantic Egg Roll with Leftovers 44:22 - Evolving Palates: Appreciating Sophistication in Dining Preferences 44:57 - Striving for Excellence: Continuous Improvement and Rising Tides 51:01 - Balancing Growth and Service: Essential Elements of Success 52:43 - Gratitude and Paying It Forward: Passing Along the Support 58:23 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Look where I am! I have a new Residency! I'm down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard  — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right?  The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order. And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing. AND! Yes, I have been out and about the last week — did you see me? Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~ Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue. How come I am going to all these events and you are not?  Go to TheListAreYouOnIt.com About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c'mon let's go do this in DC - what the what?  and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons.  And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the  hospitality world   — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic. Guests Social Media Links: Chef Pepe Moncayo and Aishah Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal Instagram:https://www.instagram.com/chefpepemoncayo/ Business Instagram:https://www.instagram.com/jiwasingapura/ Quotes "Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo "Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tuition and Boredom 20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry 24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move 28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow 32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine 34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question 36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship 42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg 44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents 49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival 49:58 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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

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

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

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

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

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

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

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

This is a rendition of a set I played a few weeks ago during Industry Night at SpotLight Detroit. Thanks to Vincent Patricola and Jesse Cory for inviting me into the Spotlight.1. Sylvester - Rock the Box2. Frankie Goes To Hollywood - Relax3. John Rocca - I Want It To Be Real4. Strafe - Set It Off5. Nightmoves - Transdance6. John Rocca – Once Upon A Dub7. Doctor's Cat - Feel the Drive8. Nairobi, Odilien Dibango - Funky Soul Makossa9. Rockers Revenge, Donnie Calvin, Edmond Grant - Walking on Sunshine10. Colonel Abrams - Music is the Answer11. RIS Feat. Celeste - Love-N-Music12. Pineapples Feat. Douglas Roop - Come On Closer13. Jago - I'm Going to Go14. Gaucho - Dance Forever15. Klein & MBO - Dirty Talk16. Weeks & Co - Rock Your World17. Electrik Funk - On A Journey (I Sing The Funk Electric)18. Free Enterprise - Make It On My Own19. Jesse Saunders - Waiting On My Angel20. Nancy Martin – Can't Believe21. Empress - Dyin' to Be Dancin'22. Goody Goody -  It Looks Like Love23. Trussel - Love Injection24. Yazoo - Don't Go25. Gino Soccio - Remember

Rene' Jr. is your host and Matt "Special K" joins him to talk all things First Responder. Matt's willingness to help his fellow man is discussed as well as everything grilling, chilling, and the importance of using your vote in the upcoming Chicago Mayoral Election.   Chatting about an amazing Industry Night with Phil Wingo and the folks at #porkmafia.    #paulvallas #windycityredneckthepodcast

With Samantha Gemini Stevens a late scratch, Al and Rich make due by entertaining each other with hospital and fast-food stories. But two of our mainstays show up to make this episode worth a listen. Gio Mauro talks about the new Industry Night at Monzu. Nicole Brisson runs down the revised menu at Bar Zazzu at Resorts World. And Al offers high praise for those times when a restaurant can feel like home - even when you're not there. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Nik from Rooted Leaf is BACK to continue our individual nutrient explorations- this time focusing on CALCIUM. Nik explains how calcium is absorbed and utilized by the plant, and how cannabis calcium consumption changes throughout the cannabis grow cycle. He goes on to expound on different forms of applicable calcium, and compares the sources based on solubility, nitrogen content, and more. Nik goes on to explain a few mind blowing phenomena involving calcium; the first being the intracellular exchange of calcium - making it pretty agile for an immobile nutrient - and also the production of calcium waves that originate from a point of stress and ripple throughout the plants entire cellular being. Nik also talks about the upcoming INDUSTRY NIGHT and GROW CLASS (with Jordan River speaking) which you can find tickets to at www.rootedleaf.com (code growcast for 20% off products) GrowCast Classes (IL Breeding Workshop on sale now! Living Soil Masterclass coming to MA, and MO!) GrowCast Seed Co (Fems dropping soon!) *Code growcast15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code growcast15 for 10% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now GROW KITS!*

One of the DC area's best known and most respected food and wine journalists, Nycci Nellis sits atop a small, dining out/going out media empire. She is: Hailed as Greater Washington, D.C.'s “go-to” source for the latest on what's happening across the restaurant and party and scene Founder and publisher of TheListAreYouOnIt.com, a website with more than 36,000 loyal subscribers that aggregates and always updates the latest in everything happening across the area's food and wine scene and hailed by Washington Post as, "one of the premier resources for all things food and wine in DC and beyond" A featured, weekly presenter on WTOP 103.5 FM, the DC area's top-rated radio station, and co- host of two, weekly radio shows. Foodie and the Beast, a one-hour, live, food and wine variety show airing weekly on the 50,000-watt 1500AM since 2008, features a lively mix of celebrities and others from the area's and the nation's restaurant, vineyard, farming, brewing, mixology, seafood and other scenes related to what we eat, how and why. Show guests across the past decade represent a "Who's who" of locally, nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other luminaries such as Jean-George Vongerichten; Thomas Keller; Wolfgang Puck; Eric Ripert; Rick Bayless; Michael Mina; Michel Richard; Top Chef-testants Spike Mendelsohn, Bryan and Michael Voltaggio and Marjorie Meek Bradley; cookbook authors and food and wine journalists and authors, such as have included Marcella Hazan; David Hagedorn; Bon Appetit's former editor-in-chief, Barbara Fairchild; the Washington Post's dining critic, Tom Seitsema and Post food writer, cookbook author and James Beard judge, David Hagedorn, among many, many more. Airing globally on FullServiceRadio.org, a live podcast network headquartered in a radio studio in the lobby of DC's ultra-stylish, Line Hotel, is Industry Night with Foodie and the Beast, a weekly, “deep dive” with prominent guests from near and far into a range of subjects impacting the worlds of food, wines, spirits and brews, from sexual harassment in the workplace and start-up entrepreneurship to sustainable seafood, how iconic restaurateurs do their thing, organic farming breakthroughs and ... more. A local, social media leader, with a following topping 50,000 on Twitter, Instagram and Facebook. A frequent guest on local broadcast and cable TV, presenting “What's happening” updates across the dinging out scene and more. And, when top chefs come to town, they come to Nycci to be interviewed. Please click the links below to see her interviews with Wolfgang Puck, Michael Mina, Anthony Bourdain and Eric Ripert. Wolfgang Puck: http://www.youtube.com/watch?v=wg0MbJ... Michael Mina: http://www.youtube.com/watch?v=hUXwYx... Anthony Bourdain and Eric Ripert: http://youtu.be/9_KZ60r5oF0 A respected business and social media consultant to restaurants (e.g., Todd and Ellen Gray's Equinox); dining out-related mobile apps (Blue Cart) and farmers' markets and seafood distributors (Fresh Farm Markets, Congressional Seafood). Additionally, for the past six years, Nycci has served as a consultant to the annual, Wine & Food Festival annually held at National Harbor, Md., where she curates and emcees the two-day event's live chef demos with such local, celebrity chefs as Rock Harper (a Hell's Kitchen alum); Bryan Voltaggio (Volt, Range, Family Meal); Scott Drewno (The Source by Wolfgang Puck); Victor Albisu (Del Campo; Taco Bamba) and Danny Lee (Mandu, Chi-Ko), among many others. Former brand ambassador for companies you know, such as Celebrity Cruises and for Gloria Ferrar Wines (Sonoma, CA). A close colleague and supporter of the Restaurant Association of Metropolitan Washington (RAMW) and a founding committee member and past chair of the Human Rights Campaign's annual, Chefs for Equality event, now the HRC's single-most successful fundraiser in the local, DC marketplace. A frequent emcee and judge for local, food/wine/spirits/brews-related events, from celebrity chef competitions to nonprofits' galas. https://www.thelistareyouonit.com Music Intro: John Tyler produced: www.zinniafilms.com www.nopixafterdark.com Sponsors of NoPixAfterDarkPodcast Zeke's Coffee www.zekescoffee.com Maggies Farm www.maggiesfarm.com FoundStudio Shop www.foundstudioshop.com United Way Central Maryland https://uwcm.org Charm Craft City Mafia www.charmcitycraftmafia.com Siena Leigh https://www.sienaleigh.com Open Works https://www.openworksbmore.org Snug Books Baltimore https://www.snugbooks.com Baltimore Fiscal https://www.baltimorefiscal.com

The crew and I do our very first festival, and it was a success! We had Joe on from Bud Brother Cough Shop! Drew from Jett Jenetics stops by and talks to us as well!Go to 64:00 in the podcast to hear my reasoning for doing this! We hope you enjoy this fun and exciting episode of theheleycast! Huge thanks to Eric owner of Coney Island for letting us stop by and do this!Donate @ Venmo: (@theheleycast)Cashapp:( $danielheley) Social media;TikTok: (@theheleycast)Facebook: TheHeleyCastTwitter: @TheHeleyCastInstagram: @forgot_my_heleysBrought to you by. Heley entertainment

Cheeky #3 is finally here!  After long hours and A LOT of blood, sweat and tears, Brian Rausso and Evan Price have opened up their newest Green Cheek Beer location in Sunset Beach!  I paid a visit on Industry Night to celebrate the occasion and Brian and I had a chance to talk with Ebony, who is the new manager in Sunset Beach and Jeremy Grinkey, who just opened up Everywhere Brewing Company! Cheers!!

Thomas Maier discusses the roller coaster come from behind win vs Walsh on Business and Industry Night, 35-17. The GMAC in week 2 review and predictions for week 3. Hillsdale Volleyball unbeaten in GMAC play. Website: https://hillsdalecollegeathleticpodcast.wordpress.com

Jane tells a story in which her mom says “He got an erection.” Juliet Prather is a comedian and actor based in Los Angeles. Originally from Austin, she has since been trained across the country at UCB-NY and iO Chicago. She co-created Sup Comedy Collective and Industry Night, and her shows and characters have been written up in Huffington Post, TimeOut New York, and The New York Times. **** Subscribe to our Patreon and get access to patrons-only perks at  patreon.com/underthebleacherspod! Find out more at https://under-the-bleachers.pinecast.co

What's poppin EP, happy Memorial Day Weekend to all our supporters and their families!! As always we are back with another fresh new episode of the podcast with one of our favorite comedians!! My uncle ponchi and friend of the podcast, world wide comedian Mr. Ponchi Herrera joins us for round two of the podcast. We sip some beers and get into a bunch or crazy stories and topics!! In this episode we discuss: -Austin being the new hub for comedy -Hispanics in the media -Is it harder to pick up girls in Spanish? -What is "Industry Night"? -Ponchi's fondest elementary school memory -Blue almost hooked up with a dude!!!!! -NBA Playoff talk -UEFA Champions League talk --How old is the oldest dog in the world??? -Misa's History Segment and much more..... As always, thank you for all of the support it means everything to us

Arby's is coming to Morrilton; jailer who died of COVID honored as fallen officer; Morrilton council approves HVAC bid for MPD; Women in Construction to host "Industry Night" at UACCM tonight; Natural State Wireless erects two new towers in Conway County; seeding determined in state baseball, softball tournaments.

In today's episode Angela talks with Nycci Nellis, D.C.'s best known and most respected food and wine journalist.  Nellis is founder and publisher of TheListAreYouOnIt.com, D.C.'s premiere resource for all things food and wine.  In today's show she shares more about her weekly show, Foodie & the Beast, where she hosts nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other celebrities, as well as their weekly podcast, Industry Night, where Foodie & the Beast discuss the latest issues facing this global network of luminaries.Connect with Nycci Nellis on Facebook, Instagram and Twitter @NycciNellisFollow her weekly on-air programs and podcasts, WTOP, Foodie & the Beast, and Industry Night, as well as sign up for her newsletter and learn about the D.C. area happenings in the dining out scene and more by visiting The List at https://www.thelistareyouonit.com/.To learn more about Chefs for Equality, please visit https://chefsforequality.org/. Try one of Nycci's favorite brunch recipes! Marbled Pound Cake

Meghan Cooper is joining the Attagirl fam! This week she's talking about all the doors the Restaurant Industry opened for her. ✏️ HOMEWORK: Ask your server something personal about their life. For example, “Where did you grow up?” or “What do you do for fun when you're not here?” Treat them like a person and get to know them a little.