Industry Night with Nycci Nellis

Industry Night with Nycci Nellishttps://www.spreaker.com/podcast/industry-night-with-nycci-nellis--6179249enFoodCopyright Heartcast Mediahttps://d3wo5wojvuv7l.cloudfront.net/t_rss_itunes_square_1400/images.spreaker.com/original/8bd8397c8896ead49bffcf3922d5b63b.jpgIndustry Night with Nycci Nellishttps://www.spreaker.com/podcast/industry-night-with-nycci-nellis--6179249Wed, 22 Jul 2026 18:02:44 +0000Nycci NellisNycci Nellisfeeds@spreaker.comIndustry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips,...falseepisodicChef Adrianne Calvo, Competitive By Naturehttps://www.spreaker.com/episode/chef-adrianne-calvo-competitive-by-nature--73111394
I mean, one class. That is all it took. A scheduling mix up landed Chef Adrianne Calvo in a cooking class her junior year of high school, and by the end of one culinary demo she went home and told her parents she wanted to be a chef. Twenty plus years, six cookbooks, and over a million Instagram followers later, she is still chasing that same bliss point on every single plate.

This is exactly why I wanted her on Industry Night. Adrianne built Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami at twenty two years old, funded it herself, and never once chased a trend to keep it full for two decades. If you have ever wondered what it actually takes to build a lasting restaurant, a lasting brand, and a body of work that spans Food Network, an Emmy nominated streaming series, and a foundation that feeds families at St. Jude's, this is one of the best chef interview podcast conversations we have done all year.

Adrianne Calvo grew up in Miami, trained at Johnson and Wales, and opened her first restaurant right out of culinary school. She has published six cookbooks, competed on Chopped, Beat Bobby Flay, and Titans, hosts the Emmy nominated YouTube series Searching for Maximum Flavor, and serves as culinary ambassador for St. Jude Children's Research Hospital. Her seventh cookbook, Maximum Flavor at Home, arrives in November, and this fall she brings a five course, wine paired City Cruises Live experience onto the Potomac, a treat any Washington DC restaurant insider will want to catch.

Key Takeaways

Adrianne Calvo discovered her love of cooking by accident, when a high school scheduling mistake placed her in a cooking class and a Johnson and Wales culinary demo became what she calls the lightning strike of her life.
She financed her first restaurant herself after cookbook sales spiked when Montel Williams held up her book on his talk show, and she opened Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami at just twenty two years old.
Her philosophy of maximum flavor means activating every part of the palate, salt, acid, spice, bitter, and umami, to hit the bliss point that keeps people coming back to a dish.
Two decades of Food Network appearances, including Chopped, Beat Bobby Flay, and Titans, taught her that competing on television opens doors that staying quiet in a kitchen never will.
Her Make It Count Foundation, built in memory of her late sister Jennifer, brings home cooked holiday feasts to families at St. Jude Children's Research Hospital every December.
Adrianne Calvo said, "I actually called that moment the lightning strike in my life."
Adrianne Calvo said, "My restaurant has never chased a trend, and what I cook has been my style from day one."

Adrianne Calvo discovered her love of cooking by accident, when a high school scheduling mistake placed her in a cooking class and a Johnson and Wales culinary demo became what she calls the lightning strike of her life.
She financed her first restaurant herself after cookbook sales spiked when Montel Williams held up her book on his talk show, and she opened Chef Adrianne's Vineyard Restaurant and Wine Bar in Miami at just twenty two years old.
Her philosophy of maximum flavor means activating every part of the palate, salt, acid, spice, bitter, and umami, to hit the bliss point that keeps people coming back to a dish.
Two decades of Food Network appearances, including Chopped, Beat Bobby Flay, and Titans, taught her that competing on television opens doors that staying quiet in a kitchen never will.
Her Make It Count Foundation, built in memory of her late sister Jennifer, brings home cooked holiday feasts to families at St. Jude Children's Research Hospital every December.
Adrianne Calvo said, "I actually called that moment the lightning strike in my life."
Adrianne Calvo said, "My restaurant has never chased a trend, and what I cook has been my style from day one."

Timestamps

00:00 Nycci opens the show and recaps award season
03:13 Chef Adrianne Calvo joins the conversation
04:19 The lightning strike that turned her toward cooking
07:26 Culinary school at Johnson and Wales
10:44 Winning competitions and writing her first cookbook at eighteen
12:57 What maximum flavor actually means
14:48 Opening Chef Adrianne's Vineyard Restaurant and Wine Bar at twenty two
17:32 Staying true to her style instead of chasing trends
19:22 Chopped, Beat Bobby Flay, Titans, and life on Food Network
22:52 Searching for Maximum Flavor and her Emmy nominated streaming series
28:28 The Make It Count Foundation and St. Jude's
30:18 City Cruises Live comes to Washington DC this fall

Connect with Adrianne Calvo

Instagram: instagram.com/chefadrianne
TikTok: tiktok.com/@chefadrianne
YouTube: youtube.com/@chefadrianne]]>2197beatbobbyflay,bobbystriplethreat,chefadriannecalvo,chefdrivenrestaurants,chefentrepreneurship,chopped,citycruiseslive,cookbookauthor,culinaryschool,culinarystorytelling,foodnetworkchefs,industrynightpodcast,johnsonandwalesuniversity,makeitcountfoundation,maximumflavor,miamirestaurants,restaurantlongevity,searchingformaximumflavor,stjudechildrensresearchhospita,womeninhospitalityfalsefullHow Chef Erik Ramirez Found His Way Back to His Peruvian Rootshttps://www.spreaker.com/episode/how-chef-erik-ramirez-found-his-way-back-to-his-peruvian-roots--72990705From a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices.

There is a moment in every chef's story where the food stops being background noise and becomes the whole point. For Erik Ramirez, that moment happened in Grand Isle, Louisiana, of all places. Sent to live with his uncle one summer because, as he puts it, he was getting into a little too much trouble, he watched someone cook not out of necessity but out of pure joy. Gumbo, jambalaya, étouffée. Fresh shrimp from the market. A roux made with intention. That was it. That was the spark.

This episode is about what happens when you follow that spark across two decades, two cities, and two cuisines. It is about the DC food podcast world's favorite topic right now: the rise of Peruvian cuisine as a global force. Lima has back-to-back historic wins at the World's 50 Best Restaurant Awards. And Erik Ramirez is one of the chefs helping translate that moment for American diners.

Chef Erik Ramirez is the culinary mind behind Papa San at Hudson Yards, a Peruvian izakaya rooted in Nikkei cuisine. He is a James Beard-nominated chef, a Met Gala menu credit, and a first-generation Peruvian American who spent years mastering French and American fine dining at Eleven Madison Park before a trip to Lima changed everything. Episode keyword: Erik Ramirez Peruvian Nikkei chef New York.

Key Takeaways

The uncle who started it all

- Erik Ramirez did not grow up wanting to be a chef. A summer in Grand Isle, Louisiana with an uncle who cooked gumbo and jambalaya for the joy of it was the moment cooking became something worth chasing.

Eleven Madison Park as grad school

- Three years at Eleven Madison Park, finishing as sous chef, reshaped how Ramirez thinks about technique, hospitality, and the respect owed to every element of a restaurant experience.

A trip to Lima changed everything

- Ramirez grew up eating his grandmother's Peruvian home cooking but never saw it as a cuisine he wanted to cook professionally. One month in Lima, eating at the top restaurants, blew his mind and redirected his entire career.

Nikkei is a cuisine built on immigration

- Nikkei cuisine, the fusion of Peruvian and Japanese culinary traditions, was born out of migration and necessity. Ramirez describes it as Japanese precision married to Peruvian ingredients and culture. It is the same story every immigrant group has told through food.

Papa San is New York plus Peru plus Japan

- Every dish at Papa San must connect to all three: New York, Peru, and Japan. The now-famous eel pizza is the perfect example. Pizza is New York. Unagi and its barbecue sauce is Japan. Peruvian chili oil ties it together. Familiar entry point, unexpected destination.

Erik Ramirez said "I am a good representation of what Peruvian cuisine is. My grandmother is half Japanese, half Peruvian. My first language growing up was Spanish and Italian. From different parts of the world. That is why it is so special to me."

Host Nycci Nellis said "You did not go on a generic path to get to where you are. It is so interesting to hear about all the different people that either inspired you, like your uncle, or networked you, put you in touch with the right people, and got you to that next stage in your life."

Timestamps

00:00 Introduction and the rise of Peruvian cuisine.
00:40 Meet Chef Erik Ramirez, Papa San, and his career arc.
02:20 Growing up in New Jersey and the uncle in Louisiana who started it all.
05:32 Culinary school, Philadelphia, and the decision to drop out for the kitchen.
08:49 Moving to New York and landing at Eleven Madison Park.
10:04 What Eleven Madison Park actually teaches you about hospitality.
15:25 Going back to Peruvian roots and the trip to Lima that changed everything.
19:33 Partnering with Juan and the creation of Llama Inn.
21:38 The foundation of Peruvian cuisine and comida criolla.
28:17 What is Nikkei cuisine and how it lives at Papa San.
32:01 The eel pizza: New York meets Japan meets Peru.
35:08 The biodiversity and cultural layers that make Peruvian cuisine unique.
39:19 What is next: a sandwich concept and a new Peruvian restaurant.
41:10 Rapid fire: pisco sour, arroz con pollo, and sharing the recipe.
43:35 Where to find Chef Ramirez and closing.

Connect with Erik Ramirez

Instagram (Papa San): https://www.instagram.com/papasannyc
Instagram (Personal): https://www.instagram.com/llamaerik
TikTok: https://www.tiktok.com/@papasannyc
Facebook: https://www.facebook.com/papasannyc]]>https://api.spreaker.com/episode/72990705Thu, 16 Jul 2026 06:30:02 +0000Nycci NellisFrom a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices. There is a moment in every chef's story where the food stops being background noise and becomes the whole...From a Louisiana fishing rodeo to Hudson Yards. How a first-generation Peruvian kid became one of New York's most important culinary voices.

There is a moment in every chef's story where the food stops being background noise and becomes the whole point. For Erik Ramirez, that moment happened in Grand Isle, Louisiana, of all places. Sent to live with his uncle one summer because, as he puts it, he was getting into a little too much trouble, he watched someone cook not out of necessity but out of pure joy. Gumbo, jambalaya, étouffée. Fresh shrimp from the market. A roux made with intention. That was it. That was the spark.

This episode is about what happens when you follow that spark across two decades, two cities, and two cuisines. It is about the DC food podcast world's favorite topic right now: the rise of Peruvian cuisine as a global force. Lima has back-to-back historic wins at the World's 50 Best Restaurant Awards. And Erik Ramirez is one of the chefs helping translate that moment for American diners.

Chef Erik Ramirez is the culinary mind behind Papa San at Hudson Yards, a Peruvian izakaya rooted in Nikkei cuisine. He is a James Beard-nominated chef, a Met Gala menu credit, and a first-generation Peruvian American who spent years mastering French and American fine dining at Eleven Madison Park before a trip to Lima changed everything. Episode keyword: Erik Ramirez Peruvian Nikkei chef New York.

Key Takeaways

The uncle who started it all

- Erik Ramirez did not grow up wanting to be a chef. A summer in Grand Isle, Louisiana with an uncle who cooked gumbo and jambalaya for the joy of it was the moment cooking became something worth chasing.

Eleven Madison Park as grad school

- Three years at Eleven Madison Park, finishing as sous chef, reshaped how Ramirez thinks about technique, hospitality, and the respect owed to every element of a restaurant experience.

A trip to Lima changed everything

- Ramirez grew up eating his grandmother's Peruvian home cooking but never saw it as a cuisine he wanted to cook professionally. One month in Lima, eating at the top restaurants, blew his mind and redirected his entire career.

Nikkei is a cuisine built on immigration

- Nikkei cuisine, the fusion of Peruvian and Japanese culinary traditions, was born out of migration and necessity. Ramirez describes it as Japanese precision married to Peruvian ingredients and culture. It is the same story every immigrant group has told through food.

Papa San is New York plus Peru plus Japan

- Every dish at Papa San must connect to all three: New York, Peru, and Japan. The now-famous eel pizza is the perfect example. Pizza is New York. Unagi and its barbecue sauce is Japan. Peruvian chili oil ties it together. Familiar entry point, unexpected destination.

Erik Ramirez said "I am a good representation of what Peruvian cuisine is. My grandmother is half Japanese, half Peruvian. My first language growing up was Spanish and Italian. From different parts of the world. That is why it is so special to me."

Host Nycci Nellis said "You did not go on a generic path to get to where you are. It is so interesting to hear about all the different people that either inspired you, like your uncle, or networked you, put you in touch with the right people, and got you to that next stage in your life."

Timestamps

00:00 Introduction and the rise of Peruvian cuisine.
00:40 Meet Chef Erik Ramirez, Papa San, and his career arc.
02:20 Growing up in New Jersey and the uncle in Louisiana who started it all.
05:32 Culinary school, Philadelphia, and the decision to drop out for the kitchen.
08:49 Moving to New York and landing at Eleven Madison Park.
10:04 What Eleven Madison Park actually teaches you about hospitality.
15:25 Going back...]]>2790eelpizza,elevenmadisonpark,erikramirez,globalculinaryculture,hudsonyards,immigrantfoodstories,industrynightpodcast,jamesbeardnominatedchef,japaneseperuvianfusion,limafoodscene,llamainn,newyorkdining,nikkeicuisine,nyccinellis,papasannyc,peruvianamericanchef,peruviancuisine,peruvianingredients,peruvianizakaya,restauranthospitalityfalsefullConversación del Maíz, The Art of Nixtamalizationhttps://www.spreaker.com/episode/conversacion-del-maiz-the-art-of-nixtamalization--72873053Three chefs. One ancient process. And a tortilla that could change how you think about Mexican food.

3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into something workable. That process, nixtamalization, sustained entire civilizations. And most people eating corn tortillas today have no idea it exists. That is the conversation your girl Nycci Nellis is having on this episode of Industry Night, the DC food podcast that goes deep on the hospitality industry and the people driving it.

This episode matters because food is political, food is social, and the story of corn is the story of indigenous knowledge that Europe ignored, that factory tortilla lines diluted, and that a new generation of chefs is fighting to restore. If you care about DC dining, the restaurant industry, or just being a human who wants to know where their food comes from, this one is for you.

Joining Nycci are three chefs who each carry that weight differently. Chef Alam Mendez, who learned to cook in his mother's kitchen in Oaxaca and now grinds corn in house daily at Apapacho Taqueria in DC. Chef Jose Contreras, a 2025 James Beard semifinalist and owner of Amelia's in Tucson, who is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. And Luis Martinez, born in a Zapotec pueblo in Oaxaca, now based in Asheville running Takio Foods, sourcing heirloom corn directly from indigenous farmers and bringing it into kitchens across the American South.

Key Takeaways
Nixtamalization Is Science, Not Trend. The process adds calcium and niacin to corn that otherwise lacks nutrients. Without it, Europeans who brought corn back to their continent developed pellagra, a disease caused by nutritional deficiency, because they refused to learn the indigenous technique.

Mexico Has 64 Varieties of Corn. 61 are endemic to Mexico. Each region, each variety, requires different limestone ratios and cook times. The corn you use shapes the masa, the flavor, and the tortilla. It is not interchangeable, and it is not an afterthought.

The Process Takes 24 Hours. You cook the corn, add limestone by weight, check it by hand, then let it rest overnight before grinding. You do not have to be awake for 24 hours, but the corn does. That is what you are paying for when you pay for a real tortilla.

Immigrant Food Is Not Cheap Food. Luis Martinez put it plainly. People in the US have a problem paying for a taco the same way they would pay for French or Italian food, even when the process, the sourcing, and the labor behind that taco is just as rigorous. That double standard is something all three chefs navigate daily.

Luis Martinez Brings the Molino to the People. Through his Compa Molino project, Luis drives a corn grinder to trailer parks where Oaxacan farm workers live, offering them access to fresh masa and nixtamalized corn. North Carolina is the third largest Oaxacan population in the country. These are the people picking our food, and they deserve access to it.

Luis Martinez said, "Food is political and food is social. We are immigrants telling people who we are and what we do. In a way, sometimes they like our food but they do not like us."

Host Nycci Nellis said, "The reconciliation of that, that somebody could love a taco and not understand the history of that taco and how it wound up in their hand, and they are having a problem with the people who make it, is so ludicrous I do not even know how to answer it."

Timestamps
00:00 Nycci introduces nixtamalization and why it matters.
02:17 Meet the three chefs: Alam Mendez, Jose Contreras, and Luis Martinez.
04:03 Luis Martinez on growing up Zapotec in Oaxaca and founding Takio Foods.
07:27 Alam Mendez on his mother's kitchen, Las Quincertas, and cooking around the world.
12:05 Jose Contreras on Hermosillo, grandma Amelia, and Carizal coming to Tucson.
15:15 Luis breaks down the nixtamalization process, calcium, niacin, and why Europeans got sick.
19:18 Nycci connects indigenous agricultural knowledge to the founding of America.
23:21 Choosing corn varieties, 64 in Mexico, 61 endemic, and how region shapes masa.
31:31 How do you explain the value of a real tortilla to a consumer raised on factory corn?
34:47 Nycci on immigrant food, fine dining, and the price of a pizza in New York.
43:05 Luis on Compa Molino, farm workers, and bringing fresh masa to Oaxacan communities in North Carolina.
46:44 Where to find each chef and what is coming next.

Connect with Alam Mendez
Instagram: https://www.instagram.com/apapacho_taqueria
Instagram personal: https://www.instagram.com/alanmendez

Connect with Jose Contreras
Website: https://www.ameliastucson.com
Instagram: https://www.instagram.com/ameliastucson
Instagram personal: https://www.instagram.com/chefjose_tucson

Connect with Luis Martinez
Website: https://www.takiofoods.com
Instagram: https://www.instagram.com/luismartinezcreative
Instagram: https://www.instagram.com/takiofoods
]]>https://api.spreaker.com/episode/72873053Thu, 09 Jul 2026 06:50:02 +0000Nycci NellisThree chefs. One ancient process. And a tortilla that could change how you think about Mexican food. 3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into...Three chefs. One ancient process. And a tortilla that could change how you think about Mexican food.

3,500 years ago, someone in Mesoamerica figured out that soaking dried corn in an alkaline solution unlocks nutrients and transforms the starch into something workable. That process, nixtamalization, sustained entire civilizations. And most people eating corn tortillas today have no idea it exists. That is the conversation your girl Nycci Nellis is having on this episode of Industry Night, the DC food podcast that goes deep on the hospitality industry and the people driving it.

This episode matters because food is political, food is social, and the story of corn is the story of indigenous knowledge that Europe ignored, that factory tortilla lines diluted, and that a new generation of chefs is fighting to restore. If you care about DC dining, the restaurant industry, or just being a human who wants to know where their food comes from, this one is for you.

Joining Nycci are three chefs who each carry that weight differently. Chef Alam Mendez, who learned to cook in his mother's kitchen in Oaxaca and now grinds corn in house daily at Apapacho Taqueria in DC. Chef Jose Contreras, a 2025 James Beard semifinalist and owner of Amelia's in Tucson, who is about to open Carizal, a fine dining restaurant built entirely around nixtamalized corn. And Luis Martinez, born in a Zapotec pueblo in Oaxaca, now based in Asheville running Takio Foods, sourcing heirloom corn directly from indigenous farmers and bringing it into kitchens across the American South.

Key Takeaways
Nixtamalization Is Science, Not Trend. The process adds calcium and niacin to corn that otherwise lacks nutrients. Without it, Europeans who brought corn back to their continent developed pellagra, a disease caused by nutritional deficiency, because they refused to learn the indigenous technique.

Mexico Has 64 Varieties of Corn. 61 are endemic to Mexico. Each region, each variety, requires different limestone ratios and cook times. The corn you use shapes the masa, the flavor, and the tortilla. It is not interchangeable, and it is not an afterthought.

The Process Takes 24 Hours. You cook the corn, add limestone by weight, check it by hand, then let it rest overnight before grinding. You do not have to be awake for 24 hours, but the corn does. That is what you are paying for when you pay for a real tortilla.

Immigrant Food Is Not Cheap Food. Luis Martinez put it plainly. People in the US have a problem paying for a taco the same way they would pay for French or Italian food, even when the process, the sourcing, and the labor behind that taco is just as rigorous. That double standard is something all three chefs navigate daily.

Luis Martinez Brings the Molino to the People. Through his Compa Molino project, Luis drives a corn grinder to trailer parks where Oaxacan farm workers live, offering them access to fresh masa and nixtamalized corn. North Carolina is the third largest Oaxacan population in the country. These are the people picking our food, and they deserve access to it.

Luis Martinez said, "Food is political and food is social. We are immigrants telling people who we are and what we do. In a way, sometimes they like our food but they do not like us."

Host Nycci Nellis said, "The reconciliation of that, that somebody could love a taco and not understand the history of that taco and how it wound up in their hand, and they are having a problem with the people who make it, is so ludicrous I do not even know how to answer it."

Timestamps
00:00 Nycci introduces nixtamalization and why it matters.
02:17 Meet the three chefs: Alam Mendez, Jose Contreras, and Luis Martinez.
04:03 Luis Martinez on growing up Zapotec in Oaxaca and founding Takio Foods.
07:27 Alam Mendez on his mother's kitchen, Las Quincertas, and...]]>3059alammendez,apapachotaqueria,corntortillas,dcdining,foodpolitics,heirloomcorn,immigrantfood,indigenousfoodways,industrynightpodcast,josecontreras,luismartinez,masa,mexicanfood,nixtamalization,nyccinellis,oaxacacuisine,takiofoods,tortillamaking,tucsondining,zapotecculturefalsefullWhy Everyone Wants a Table at Bungalow with Chef Vikas Khannahttps://www.spreaker.com/episode/why-everyone-wants-a-table-at-bungalow-with-chef-vikas-khanna--72552569Bungalow is the hardest reservation in New York. Here is why it feels like going home.

There are restaurants, and then there is Bungalow. Your girl Nycci Nellis sat down with Chef Vikas Khanna, and within the first five minutes she understood why lines form down the block and why 10,000 people are on the wait list. This is not a story about a hot restaurant. It is a story about a man born with club feet in Amritsar, told he would never walk properly, who later arrived in the United States homeless, and built one of the most talked-about dining experiences in the country. The DC food podcast world does not get guests like this every week.

If you care about the restaurant industry, about what it actually costs to carry a culture on your back into a dining room, this episode is for you. Chef Khanna does not cook to impress inspectors. He cooks to make people feel that their ancestors are honored. That shift, from chasing stars to chasing meaning, is the whole conversation. This is the Washington DC restaurant insider perspective on what Indian cuisine can be when it is finally set free.

Chef Vikas Khanna is one of the first Indian chefs in America to earn a Michelin star, originally recognized for Junoon in 2011 and awarded eight consecutive years. Today he is chef and partner at Bungalow in New York City. He has authored more than 40 books, hosted MasterChef India for nearly two decades, directed films, spoken at the United Nations, and a leading voice on the hospitality industry podcast circuit, and through his Feed India initiative has provided more than 84 million meals to people in need. Episode keyword: Vikas Khanna chef New York City Indian restaurant Michelin star.

Bungalow Is Personal: Chef Khanna opened Bungalow at 54 as a promise to his mother and late sister, to lift the entire water of Indian culture and cuisine in the world. Every dish, every floral arrangement on the glass ceiling, every drop of Ganga Jal placed outside the door at 4:30 is for her.

A Menu of 16 Dishes, Quarter Million Recipes: Khanna has documented more than 250,000 recipes from across India. Bungalow runs only 16 dishes, rotates specials nightly without repeating, and is currently running 36 weeks of celebrating India, one state, one dish, one story per week.

The Women Who Built Him: His grandmother was his first cooking teacher. His mother opened a banquet space with him at 16. His sister moved to the US with him in 2000 and fought for his freedom until she passed. A Muslim woman sheltered him during the Mumbai riots. The restaurant designer Sheila Rizvi and her daughter Maisha carry that feminine energy into Bungalow every night.

Feed India: 84 Million Meals from a New York Apartment: When his mother called during the pandemic and said she would rather say her son tried and failed than never tried at all, Khanna launched Feed India. He converted 80 gas stations into food and healing stations for migrant workers walking home on Indian highways, and served quarter million meals at Haji Ali Dargah during Eid alone.

Setting the Cuisine Free: Khanna wrote an op-ed for Time magazine arguing that civilizational cuisines cannot be measured through the small lens of Western restaurant standards. The New York Times review of Bungalow used the word freedom. He said that mattered more than any star he has ever received.

Chef Vikas Khanna said, "The DNA of the restaurant itself is so broken that it came from such a place of darkness that the only way it could find its survival was through light."

Host Nycci Nellis said, "Despite the accolades and the stars, the books, the films, and the global recognition, everything comes back to humility and humanity for you, whether you are feeding people or remembering them."

Timestamps

00:00 Introduction and welcome to Industry Night.
01:20 Chef Vikas Khanna introduced, Bungalow and the Michelin star at Junoon.
03:10 Why Bungalow opened and what it means as a promise to family.
05:08 Regional Indian cuisine and how Bungalow presents it without simplifying it.
09:03 The flower ritual, Ganga Jal ceremony, and feminine energy at Bungalow.
11:31 The women who shaped Chef Khanna, grandmother, sister, Sheila Rizvi.
16:23 Eating culture, not just cuisine, and the Time magazine op-ed.
20:24 Eight consecutive Michelin stars and what the 100-year-old guest said that broke him.
26:31 Feed India, 84 million meals, and the phone call from his mother.
29:08 Gas stations turned into healing stations for migrant workers.
33:16 The restaurant as the center of all gravity, films, books, and advocacy.
36:03 MasterChef India and changing the perception of chefs in Indian culture.
41:41 The global rise of Indian food and the pluralistic vision of India.
43:03 Rapid fire: Top Chef, reservation platforms, one thing every young chef needs to know.
44:48 Closing thoughts and thank you.

Connect with Chef Vikas Khanna

Website: https://www.vikhanna.com

Instagram: https://www.instagram.com/vikaskhannagroup

Bungalow NYC: https://www.bungalownewyork.com

Feed India: https://www.feedindia.org

Produced by Heartcast Media. Be safe out there and have a delicious week.
]]>https://api.spreaker.com/episode/72552569Thu, 25 Jun 2026 06:45:02 +0000Nycci NellisBungalow is the hardest reservation in New York. Here is why it feels like going home. There are restaurants, and then there is Bungalow. Your girl Nycci Nellis sat down with Chef Vikas Khanna, and within the first five minutes she understood why...Bungalow is the hardest reservation in New York. Here is why it feels like going home.

There are restaurants, and then there is Bungalow. Your girl Nycci Nellis sat down with Chef Vikas Khanna, and within the first five minutes she understood why lines form down the block and why 10,000 people are on the wait list. This is not a story about a hot restaurant. It is a story about a man born with club feet in Amritsar, told he would never walk properly, who later arrived in the United States homeless, and built one of the most talked-about dining experiences in the country. The DC food podcast world does not get guests like this every week.

If you care about the restaurant industry, about what it actually costs to carry a culture on your back into a dining room, this episode is for you. Chef Khanna does not cook to impress inspectors. He cooks to make people feel that their ancestors are honored. That shift, from chasing stars to chasing meaning, is the whole conversation. This is the Washington DC restaurant insider perspective on what Indian cuisine can be when it is finally set free.

Chef Vikas Khanna is one of the first Indian chefs in America to earn a Michelin star, originally recognized for Junoon in 2011 and awarded eight consecutive years. Today he is chef and partner at Bungalow in New York City. He has authored more than 40 books, hosted MasterChef India for nearly two decades, directed films, spoken at the United Nations, and a leading voice on the hospitality industry podcast circuit, and through his Feed India initiative has provided more than 84 million meals to people in need. Episode keyword: Vikas Khanna chef New York City Indian restaurant Michelin star.

Bungalow Is Personal: Chef Khanna opened Bungalow at 54 as a promise to his mother and late sister, to lift the entire water of Indian culture and cuisine in the world. Every dish, every floral arrangement on the glass ceiling, every drop of Ganga Jal placed outside the door at 4:30 is for her.

A Menu of 16 Dishes, Quarter Million Recipes: Khanna has documented more than 250,000 recipes from across India. Bungalow runs only 16 dishes, rotates specials nightly without repeating, and is currently running 36 weeks of celebrating India, one state, one dish, one story per week.

The Women Who Built Him: His grandmother was his first cooking teacher. His mother opened a banquet space with him at 16. His sister moved to the US with him in 2000 and fought for his freedom until she passed. A Muslim woman sheltered him during the Mumbai riots. The restaurant designer Sheila Rizvi and her daughter Maisha carry that feminine energy into Bungalow every night.

Feed India: 84 Million Meals from a New York Apartment: When his mother called during the pandemic and said she would rather say her son tried and failed than never tried at all, Khanna launched Feed India. He converted 80 gas stations into food and healing stations for migrant workers walking home on Indian highways, and served quarter million meals at Haji Ali Dargah during Eid alone.

Setting the Cuisine Free: Khanna wrote an op-ed for Time magazine arguing that civilizational cuisines cannot be measured through the small lens of Western restaurant standards. The New York Times review of Bungalow used the word freedom. He said that mattered more than any star he has ever received.

Chef Vikas Khanna said, "The DNA of the restaurant itself is so broken that it came from such a place of darkness that the only way it could find its survival was through light."

Host Nycci Nellis said, "Despite the accolades and the stars, the books, the films, and the global recognition, everything comes back to humility and humanity for you, whether you are feeding people or remembering them."

Timestamps

00:00 Introduction and welcome to Industry Night.
01:20 Chef Vikas Khanna...]]>2789bungalownyc,chefinterview,culturalcuisine,feedindia,finedining,hospitalityindustry,humanitarianchef,immigrantstories,indiancuisine,indianfoodinamerica,industrynightpodcast,masterchefindia,michelinstarchef,newyorkrestaurants,nyccinellis,regionalindianfood,restaurantculture,restaurantreservations,southasiancuisine,vikaskhannafalsefullChef Ryan Ratino on Michelin Stars, Muscle, and Leading with Gracehttps://www.spreaker.com/episode/chef-ryan-ratino-on-michelin-stars-muscle-and-leading-with-grace--72538454What does it actually take to run one of the most decorated restaurant groups in America and still have abs?

Your girl Nycci Nellis is in sneakers today. No cocktail dress, no six-inch heels. We taped this one at Equinox Wisconsin Avenue at City Ridge, and honestly, it made perfect sense. Because this conversation with Michelin star chef Ryan Ratino started off about his new Georgetown restaurant Oxen Olive and ended up somewhere way more interesting: the discipline, the bloodwork, the cortisol spikes, the Bulgarian split squats he hates, and the moment he looked in the mirror at 30 years old and decided to treat his body like the high-performance machine it needs to be.

This is a DC food podcast episode that goes somewhere most chef interview podcasts never go. It is not just about the food. It is about what it costs, physically and mentally, to lead over 200 people across multiple Michelin-starred restaurants and still show up every single day with clarity and intention. If you have ever wondered how the best in the hospitality industry actually sustain it, this one is for you.

Ryan Ratino is the executive chef and owner of Hive Hospitality, home to one-Michelin-starred Bresca, two-Michelin-starred Jaunt, Michelin-starred Moss at the Four Seasons Fort Lauderdale, Michelin-starred Omo by Jaunt in Winter Park, and his newest Georgetown concept Oxen Olive. He is the recipient of the Michelin Guide Young Chef Award and holds more Michelin stars than almost any chef in the country. Episode keyword: Ryan Ratino chef Washington DC Michelin star restaurant group.

Key Takeaways

The origin story is working class

Ryan grew up in a union household in Ohio, helping his mother get dinner on the table fast. His mom was the one who saw cooking as a career before he did. He went to Le Cordon Bleu in Florida at 17 to get as far from home as possible, and knew within two months it was exactly right.

He built Bresca first on purpose

Ryan opened Bresca at 27 in the old Policy nightclub space on 14th Street, intentionally starting with upscale-but-approachable before launching two-Michelin-starred Jaunt upstairs. He wanted to earn the neighborhood's trust before asking them to celebrate there.

The pandemic forced the health reckoning

At 30 years old, 5-foot-9, and 206 pounds with 30 percent body fat, Ryan started Googling what healthy actually meant. He cycled through doctors until he found a specialist in Indianapolis who ran 400 biomarkers, identified barely-functioning adrenal glands, and built a protocol that finally let him fall asleep at night.

He eats like an athlete, not a chef

During a surplus phase: 300 grams of protein and up to 500 grams of carbs daily, including over a kilo of Japanese short-grain rice. He tastes everything at the restaurant and spits it out. He always eats protein before carbs to keep blood sugar flat. Sweet potatoes are his deficit-phase staple because they keep him full without the crash.

Physical health changed how he leads

Ryan says the cleaner his body feels, the more grace he brings to leading his team. He greets every single person when he arrives and thanks every single person at the end of the night. He believes you can be a strong leader and still respect your team, and that the health journey made that more consistent for him.

Ryan Ratino said, "I think proud, but not satisfied. Proud of where I am, but knowing that at 20 I was probably even more crazy and driven than I am now."

Host Nycci Nellis said, "What you are doing with your health is a full-time job. The working out 90 minutes a day, the diet, managing it. That is people's actual job. Where is the time for your other job?"

Timestamps

00:00 Welcome and Equinox Wisconsin Avenue at City Ridge.
00:51 Why Nycci is in sneakers and how this episode came together.
01:17 Introducing Ryan Ratino and the Hive Hospitality empire.
03:28 Growing up working class in Ohio, helping mom get dinner on the table.
05:05 Were you hungry? The food origin story.
05:30 Baseball, competitiveness, and why cooking school clicked within two months.
07:05 Le Cordon Bleu in Florida, full circle back to Winter Park.
08:11 Building a well-rounded career: hotels, stages at WD50 and Minibar, Crohn's disease and health insurance strategy.
10:50 The switch: deciding to own his own business and learning what not to do as a leader.
12:55 Opening Bresca at 27 in the old Policy space on 14th Street.
14:02 Why Bresca came before Jaunt: earning trust before asking for celebration.
16:14 Why Florida? Moss at the Four Seasons Fort Lauderdale and Omo by Jaunt in Winter Park.
17:42 Oxen Olive in Georgetown: two weeks open, 16 to 17 beef programs, not a steakhouse.
20:36 The pandemic health reckoning: 206 pounds, 30 percent body fat, and a decision to change.
25:49 Finding the right doctor: 400 biomarkers, adrenal glands, cortisol spikes, and phosphatidylserine.
29:30 The bulk and cut cycle: going sub-10 percent body fat to find his frame, then building up.
32:07 What he actually eats: 300 grams of protein, a kilo of rice, sweet potatoes, and spitting out tastings.
35:27 Eating protein before carbs to flatten blood sugar. The glucose monitor experiment.
40:34 How physical discipline connects directly to leadership with grace over 200 employees.
42:40 Saying hello to every person, thanking every person, and why that matters.
43:48 Workout demo: shoulder flies, barbell bench press, and the Bulgarian split squat he hates.
50:02 Rapid fire: black coffee before and after, Asador Etxebarri, ideal day off, and what 20-year-old Ryan would think.
51:45 Nycci's outro, thanks to Equinox and City Ridge, and a Wegmans lean protein run.

Connect with Ryan Ratino

Instagram: https://www.instagram.com/ryanratino
Hive Hospitality: https://www.hivehospitality.com
Bresca DC: https://www.bresca.com
Jaunt DC: https://www.jauntdc.com
Oxen Olive Georgetown: https://www.oxenolive.com]]>https://api.spreaker.com/episode/72538454Thu, 18 Jun 2026 06:50:02 +0000Nycci NellisWhat does it actually take to run one of the most decorated restaurant groups in America and still have abs? Your girl Nycci Nellis is in sneakers today. No cocktail dress, no six-inch heels. We taped this one at Equinox Wisconsin Avenue at City...What does it actually take to run one of the most decorated restaurant groups in America and still have abs?

Your girl Nycci Nellis is in sneakers today. No cocktail dress, no six-inch heels. We taped this one at Equinox Wisconsin Avenue at City Ridge, and honestly, it made perfect sense. Because this conversation with Michelin star chef Ryan Ratino started off about his new Georgetown restaurant Oxen Olive and ended up somewhere way more interesting: the discipline, the bloodwork, the cortisol spikes, the Bulgarian split squats he hates, and the moment he looked in the mirror at 30 years old and decided to treat his body like the high-performance machine it needs to be.

This is a DC food podcast episode that goes somewhere most chef interview podcasts never go. It is not just about the food. It is about what it costs, physically and mentally, to lead over 200 people across multiple Michelin-starred restaurants and still show up every single day with clarity and intention. If you have ever wondered how the best in the hospitality industry actually sustain it, this one is for you.

Ryan Ratino is the executive chef and owner of Hive Hospitality, home to one-Michelin-starred Bresca, two-Michelin-starred Jaunt, Michelin-starred Moss at the Four Seasons Fort Lauderdale, Michelin-starred Omo by Jaunt in Winter Park, and his newest Georgetown concept Oxen Olive. He is the recipient of the Michelin Guide Young Chef Award and holds more Michelin stars than almost any chef in the country. Episode keyword: Ryan Ratino chef Washington DC Michelin star restaurant group.

Key Takeaways

The origin story is working class

Ryan grew up in a union household in Ohio, helping his mother get dinner on the table fast. His mom was the one who saw cooking as a career before he did. He went to Le Cordon Bleu in Florida at 17 to get as far from home as possible, and knew within two months it was exactly right.

He built Bresca first on purpose

Ryan opened Bresca at 27 in the old Policy nightclub space on 14th Street, intentionally starting with upscale-but-approachable before launching two-Michelin-starred Jaunt upstairs. He wanted to earn the neighborhood's trust before asking them to celebrate there.

The pandemic forced the health reckoning

At 30 years old, 5-foot-9, and 206 pounds with 30 percent body fat, Ryan started Googling what healthy actually meant. He cycled through doctors until he found a specialist in Indianapolis who ran 400 biomarkers, identified barely-functioning adrenal glands, and built a protocol that finally let him fall asleep at night.

He eats like an athlete, not a chef

During a surplus phase: 300 grams of protein and up to 500 grams of carbs daily, including over a kilo of Japanese short-grain rice. He tastes everything at the restaurant and spits it out. He always eats protein before carbs to keep blood sugar flat. Sweet potatoes are his deficit-phase staple because they keep him full without the crash.

Physical health changed how he leads

Ryan says the cleaner his body feels, the more grace he brings to leading his team. He greets every single person when he arrives and thanks every single person at the end of the night. He believes you can be a strong leader and still respect your team, and that the health journey made that more consistent for him.

Ryan Ratino said, "I think proud, but not satisfied. Proud of where I am, but knowing that at 20 I was probably even more crazy and driven than I am now."

Host Nycci Nellis said, "What you are doing with your health is a full-time job. The working out 90 minutes a day, the diet, managing it. That is people's actual job. Where is the time for your other job?"

Timestamps

00:00 Welcome and Equinox Wisconsin Avenue at City Ridge.3214brescadc,cheffitness,chefinterview,chefwellness,cityridgedc,dcfoodpodcast,equinoxwisconsinavenue,georgetownrestaurants,highperformancehealth,hivehospitality,hospitalityindustry,industrynight,jauntdc,michelinstarchef,nyccinellis,oxenolive,restaurantgroupmanagement,restaurantleadership,ryanratino,washingtondcdiningfalsefullLoew Vineyards: Holocaust Survivor Legacy, Maryland Wine & Historic Meadmaking with Rachel Loew Lipmanhttps://www.spreaker.com/episode/loew-vineyards-holocaust-survivor-legacy-maryland-wine-historic-meadmaking-with-rachel-loew-lipman--72463051A fifth-generation mead maker carries a Holocaust survivor's legacy forward, one bottle at a time.

Some stories start in a vineyard. This one starts in 19th-century Poland, survives a concentration camp and a death march, and lands in a tasting room in Mount Airy, Maryland. Rachel Loew Lipman didn't just inherit a winery. She inherited a reason. And if you've ever wondered whether a bottle of wine can hold memory, grief, and joy all at once, this episode of Industry Night, the DC food and hospitality podcast, is your answer.

Maryland wine gets overlooked. It shouldn't. Winemaking here dates to the 1600s, and today more than 100 wineries are producing everything from cab francs to Vidal Blancs. But what Rachel is doing at Loew Vineyards goes beyond the glass. She's a DC food and hospitality insider's dream guest: a young head winemaker running Maryland's fourth oldest existing winery, its first kosher winery and meadery, and one of the longest continuous mead-making traditions in the world. This is the DC dining guide and hospitality podcast conversation you didn't know you needed.

Rachel Loew Lipman is a fifth-generation mead maker, granddaughter of Holocaust survivor William Loew, and the force behind Loew Vineyards in Frederick County, Maryland. Her family's mead-making roots trace to 1800s Poland. She holds degrees in plant science and communications from the University of Maryland, a winemaking certification from Washington State, and experience in France. In 2025, she launched Maryland's first Star K certified mead.

Key Takeaways

Mead nearly disappeared from history. Jews were the majority of Polish mead producers before World War II. When 90% of Poland's Jewish population was murdered in the Holocaust, mead essentially vanished from the market. Rachel is bringing it back.

The 2025 frost devastated the Mid-Atlantic harvest. On April 20, stagnant air dropped to 23.5 degrees across the region, wiping out primary fruit on over 600 of Maryland's roughly 1,000 grape-growing acres. Loew Vineyards is not making wine this vintage year.

Going kosher brought unexpected balance. Loew Vineyards is now Maryland's first and only kosher winery, operating under both a conservative Hechsher for grape wines and a Star K Orthodox certification for meads. The Shabbat restriction forced Rachel, a lifelong seven-day-a-week worker, to finally take a day off.

Covid accelerated the Maryland wine boom. When travelers couldn't get to Napa or France, they explored their own backyards. Local wine club memberships surged. Rachel credits that shift, combined with generational farming knowledge, for the best Maryland wines she's ever seen coming out right now.

The Wolf Cabernet Sauvignon is the family's most personal bottle. Named for her grandfather's birth name, the wine arrived by kismet. A grower called Rachel with extra Cabernet Sauvignon one month after her grandfather passed. She had never asked for it. She made it for him.

"We want to turn wine into memory and connection, and that to me is more the juice being worth the squeeze than anything the market does." - Rachel Loew Lipman

"What I love is that you respect the past while looking towards the future, and I just think that's beautiful." - Nycci Nellis, Industry Night

Timestamps

00:00 Welcome to Industry Night at The Wharf, DC.
00:20 Introducing Maryland wine and why it matters.
01:21 Meet Rachel Loew Lipman, fifth-generation mead maker.
02:55 The family's mead-making roots in 19th-century Poland.
04:37 Civil rights, the Habsburg Empire, and the first licensed meadery.
05:17 What is mead, really? Polish mead vs. Viking mead.
06:02 How the Holocaust erased Polish mead from the market.
07:28 William Loew: Holocaust survivor, translator, electrical engineer, winemaker.
09:40 The haunting smell of fermenting mead and why he started a vineyard.
10:48 Tasting the Savi: a chenin blanc mead named for family memory.
13:44 Loew Vineyards founded in 1982 on 37 acres in Mount Airy, Maryland.
15:41 Rachel's path into winemaking, from the Bonanza Building to Washington State.
18:33 Joining the family business full time in 2018 and navigating Covid.
22:27 The April 2025 frost and what 23.5 degrees means for a harvest.
25:21 Can you cover the vines? The limits of frost protection.
28:15 What's planted now and the vineyard's revitalization.
30:34 The Mazal sparkling red: dry Lambrusco on steroids, made with carbonic Barbera.
33:31 Carbonic fermentation explained, and why almost no one on the East Coast does it.
35:50 Going kosher: the Agricultural Innovation Grant and the steam generator.
36:52 Why the demand for kosher products was impossible to ignore.
37:13 Two certifications: conservative Hechsher for wines, Star K Orthodox for meads.
41:12 First kosher harvest and the unexpected gift of Shabbat.
44:36 Is the juice worth the squeeze? Being Maryland's first and only kosher winery.
45:33 Where Maryland wine stands today and why this generation is pushing boundaries.
47:25 How Covid drove local wine discovery and tasting room culture.
50:38 3GDC and speaking as a grandchild of a Holocaust survivor.
53:34 Generational trauma, resilience, and what William Loew chose to share.

Connect with Rachel Loew Lipman

Website

Instagram

Facebook

3GDC Living Links

]]>https://api.spreaker.com/episode/72463051Thu, 11 Jun 2026 06:15:02 +0000Nycci NellisA fifth-generation mead maker carries a Holocaust survivor's legacy forward, one bottle at a time. Some stories start in a vineyard. This one starts in 19th-century Poland, survives a concentration camp and a death march, and lands in a tasting room...A fifth-generation mead maker carries a Holocaust survivor's legacy forward, one bottle at a time.

Some stories start in a vineyard. This one starts in 19th-century Poland, survives a concentration camp and a death march, and lands in a tasting room in Mount Airy, Maryland. Rachel Loew Lipman didn't just inherit a winery. She inherited a reason. And if you've ever wondered whether a bottle of wine can hold memory, grief, and joy all at once, this episode of Industry Night, the DC food and hospitality podcast, is your answer.

Maryland wine gets overlooked. It shouldn't. Winemaking here dates to the 1600s, and today more than 100 wineries are producing everything from cab francs to Vidal Blancs. But what Rachel is doing at Loew Vineyards goes beyond the glass. She's a DC food and hospitality insider's dream guest: a young head winemaker running Maryland's fourth oldest existing winery, its first kosher winery and meadery, and one of the longest continuous mead-making traditions in the world. This is the DC dining guide and hospitality podcast conversation you didn't know you needed.

Rachel Loew Lipman is a fifth-generation mead maker, granddaughter of Holocaust survivor William Loew, and the force behind Loew Vineyards in Frederick County, Maryland. Her family's mead-making roots trace to 1800s Poland. She holds degrees in plant science and communications from the University of Maryland, a winemaking certification from Washington State, and experience in France. In 2025, she launched Maryland's first Star K certified mead.

Key Takeaways

Mead nearly disappeared from history. Jews were the majority of Polish mead producers before World War II. When 90% of Poland's Jewish population was murdered in the Holocaust, mead essentially vanished from the market. Rachel is bringing it back.

The 2025 frost devastated the Mid-Atlantic harvest. On April 20, stagnant air dropped to 23.5 degrees across the region, wiping out primary fruit on over 600 of Maryland's roughly 1,000 grape-growing acres. Loew Vineyards is not making wine this vintage year.

Going kosher brought unexpected balance. Loew Vineyards is now Maryland's first and only kosher winery, operating under both a conservative Hechsher for grape wines and a Star K Orthodox certification for meads. The Shabbat restriction forced Rachel, a lifelong seven-day-a-week worker, to finally take a day off.

Covid accelerated the Maryland wine boom. When travelers couldn't get to Napa or France, they explored their own backyards. Local wine club memberships surged. Rachel credits that shift, combined with generational farming knowledge, for the best Maryland wines she's ever seen coming out right now.

The Wolf Cabernet Sauvignon is the family's most personal bottle. Named for her grandfather's birth name, the wine arrived by kismet. A grower called Rachel with extra Cabernet Sauvignon one month after her grandfather passed. She had never asked for it. She made it for him.

"We want to turn wine into memory and connection, and that to me is more the juice being worth the squeeze than anything the market does." - Rachel Loew Lipman

"What I love is that you respect the past while looking towards the future, and I just think that's beautiful." - Nycci Nellis, Industry Night

Timestamps

00:00 Welcome to Industry Night at The Wharf, DC.
00:20 Introducing Maryland wine and why it matters.
01:21 Meet Rachel Loew Lipman, fifth-generation mead maker.
02:55 The family's mead-making roots in 19th-century Poland.
04:37 Civil rights, the Habsburg Empire, and the first licensed meadery.
05:17 What is mead, really? Polish mead vs. Viking mead.
06:02 How the Holocaust erased Polish mead from the market.
07:28 William Loew: Holocaust survivor, translator, electrical engineer,...]]>3751dmvfoodanddrink,familylegacy,foodandwinestorytelling,holocaustsurvivorstory,industrynightpodcast,jewishhistory,kosherwine,kosherwinery,localwine,loewvineyards,marylandmead,marylandwine,marylandwinecountry,marylandwineries,mead,nyccinellis,rachelloewlipman,washingtondcfoodscene,winemaking,womeninwinefalsefullFrom 45,000 Miles on the Road to a Michelin Star: The Catbird Seat’s Tiffani Ortiz & Andy Doubravahttps://www.spreaker.com/episode/from-45-000-miles-on-the-road-to-a-michelin-star-the-catbird-seat-s-tiffani-ortiz-andy-doubrava--72334707
Intro / About the Episode

Host Nycci Nellis sits down with Chefs Tiffani Ortiz and Andy Doubrava — the husband-and-wife duo leading the newest era of Nashville's acclaimed tasting-menu restaurant, The Catbird Seat — to talk about life on the road, zero-waste cooking, regenerative agriculture, and what it really means to build a restaurant around your values.

About the Guests

Chefs Tiffani Ortiz and Andy Doubrava met at the French Culinary Institute in New York before eventually reconnecting on a Malibu farm — literally living in a teepee among wild parrots — where their shared passion for agriculture and sustainability took root. After years cooking in restaurants across Los Angeles, they left brick-and-mortar life behind to launch Slow Burn, a nomadic culinary project that took them through 42 states and more than 45,000 miles with two dogs, a Subaru, a cargo trailer, and a traveling larder. They now lead The Catbird Seat in Nashville, where their road-forged philosophy of fermentation, preservation, and zero-waste cooking shapes one of the country's most talked-about tasting-menu experiences.

"We refuse to commit to one style. And I think that's kind of the beauty of Catbird Seat — the chefs are always rotating, just like our ideas and the produce and ingredients we use are always rotating." — Chef Tiffani Ortiz

"It's leadership with high standards, but also a lot of empathy." — Chef Andy Doubrava

"What fascinates me most is how personal this all is — the preservation, the use of every part of the ingredient, the way they balance high-level with playfulness." — Nycci Nellis

The Catbird Seat: A Culinary Institution Reimagined

Since opening in 2011, The Catbird Seat has operated as a kind of culinary incubator — a place known for rule-breaking, intimacy, and creative freedom, built around an iconic U-shaped counter. Under Ortiz and Doubrava, the restaurant has relocated to a striking new home in Nashville's Paseo South Gulch and entered a bold new chapter. The result: a Michelin star, a James Beard nomination for Outstanding Restaurant, a New York Times nod, and a reputation as one of the most exciting dining experiences in the country. The new space retains the signature counter (now with a few more seats) and adds a wine lounge that's unlocked new possibilities for larger celebrations and future programming.

Slow Burn: 45,000 Miles and a Traveling Larder

Before Nashville, there was the road. Ortiz and Doubrava spent years conceptualizing, then executing, a nomadic zero-waste restaurant they called Slow Burn — a pop-up project that brought them through 42 states, into farm kitchens, foraged forests, and restaurant residencies across North America and beyond. They drove with two dogs, preserved as they went, and cooked their way into some of the continent's best kitchens. The project was equal parts case study in sustainability and creative liberation — a way to study how food systems, waste challenges, and culinary cultures differed from region to region. Everything they learned is now embedded in the walls (and jars) of The Catbird Seat.

Falling in Love on a Malibu Farm

Their origin story sounds like a movie: two culinary school acquaintances who reconnected years later while volunteering on a Meyer lemon orchard tucked into the canyon off PCH — overlooking the ocean, sleeping in a teepee, surrounded by wild parrots. It was their first real hands-on agricultural experience, and it changed how both of them thought about food, sourcing, and responsibility. From there, they embarked on a two-month farm tour through the South and back to California, cooking for farmers, learning from homesteaders, and laying the philosophical groundwork that would eventually become Slow Burn — and then The Catbird Seat.

The Tasting Menu: Comfort Food with a Twist

Catbird's current menu runs 15 to 18 courses and changes constantly, rooted in Southeast ingredients — sassafras, spice bush, Tennessee-grown produce — with proteins sourced from trusted regional partners like Bear Creek Farms. The vibe, as Tiffani describes it, is comfort food on the palate with something distinctly weirder underneath: loud music, punky energy, and a menu that might feature a fancy chicken wing one night and mountains of caviar the next. A wall of preserved jars greets guests at the entrance — a living, breathing larder that traces back to Slow Burn days. Neither chef came from a tasting-menu background, and they consider that an asset.

Running a Kitchen Together

Working as life and creative partners in a high-pressure environment isn't always easy — and Ortiz and Doubrava are honest about it. They've learned to read each other's signals mid-service, pass Post-it notes around the kitchen ("extra spiel for position 33"), and step off the line when they need to realign. Andy's philosophy — just because it's urgent doesn't mean it's an emergency — has become a kind of operating principle for their team. Pre-shift rituals, collaborative Spotify queues, and a standing commitment to empathy alongside high standards have built a culture their cooks genuinely want to be part of.

Quick Takes

Music fueling prep right now: A collaborative Spotify queue — whoever gets in first starts a jam, and the whole team adds to it. It could go from emo to hip hop to metal in twenty minutes.

Food trend they're completely over: Truffles as an afterthought — shaved on top of something already perfect, used as a VIP shortcut rather than as a real ingredient with intention. (Ironic note: there's currently a truffle dish on the menu.)

How they communicate sustainability without being preachy: They drop 60-second dish spiels that naturally name the farm, describe the technique, and let guests fill in the gaps. If someone wants to go deeper, they're right there. If not, the food speaks for itself.

On accolades: The Michelin star and James Beard nomination matter most for what they do for the team — giving cooks the résumé and freedom to choose their own next steps.

Where to Find Tiffani Ortiz & Andy Doubrava

Follow the restaurant at @the_catbirdseat and Andy at @andydoubrava. Learn more and make reservations at thecatbirdseatrestaurant.com.

Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis. For DMV dining, events, and more, visit thelistareyouonit.com.
]]>https://api.spreaker.com/episode/72334707Thu, 04 Jun 2026 05:50:01 +0000Nycci NellisFrom the Road to the Restaurant: The Catbird Seat's Next Chapter Intro / About the Episode Host Nycci Nellis sits down with Chefs Tiffani Ortiz and Andy Doubrava — the husband-and-wife duo leading the newest era of Nashville's acclaimed tasting-menu...
Intro / About the Episode

Host Nycci Nellis sits down with Chefs Tiffani Ortiz and Andy Doubrava — the husband-and-wife duo leading the newest era of Nashville's acclaimed tasting-menu restaurant, The Catbird Seat — to talk about life on the road, zero-waste cooking, regenerative agriculture, and what it really means to build a restaurant around your values.

About the Guests

Chefs Tiffani Ortiz and Andy Doubrava met at the French Culinary Institute in New York before eventually reconnecting on a Malibu farm — literally living in a teepee among wild parrots — where their shared passion for agriculture and sustainability took root. After years cooking in restaurants across Los Angeles, they left brick-and-mortar life behind to launch Slow Burn, a nomadic culinary project that took them through 42 states and more than 45,000 miles with two dogs, a Subaru, a cargo trailer, and a traveling larder. They now lead The Catbird Seat in Nashville, where their road-forged philosophy of fermentation, preservation, and zero-waste cooking shapes one of the country's most talked-about tasting-menu experiences.

"We refuse to commit to one style. And I think that's kind of the beauty of Catbird Seat — the chefs are always rotating, just like our ideas and the produce and ingredients we use are always rotating." — Chef Tiffani Ortiz

"It's leadership with high standards, but also a lot of empathy." — Chef Andy Doubrava

"What fascinates me most is how personal this all is — the preservation, the use of every part of the ingredient, the way they balance high-level with playfulness." — Nycci Nellis

The Catbird Seat: A Culinary Institution Reimagined

Since opening in 2011, The Catbird Seat has operated as a kind of culinary incubator — a place known for rule-breaking, intimacy, and creative freedom, built around an iconic U-shaped counter. Under Ortiz and Doubrava, the restaurant has relocated to a striking new home in Nashville's Paseo South Gulch and entered a bold new chapter. The result: a Michelin star, a James Beard nomination for Outstanding Restaurant, a New York Times nod, and a reputation as one of the most exciting dining experiences in the country. The new space retains the signature counter (now with a few more seats) and adds a wine lounge that's unlocked new possibilities for larger celebrations and future programming.

Slow Burn: 45,000 Miles and a Traveling Larder

Before Nashville, there was the road. Ortiz and Doubrava spent years conceptualizing, then executing, a nomadic zero-waste restaurant they called Slow Burn — a pop-up project that brought them through 42 states, into farm kitchens, foraged forests, and restaurant residencies across North America and beyond. They drove with two dogs, preserved as they went, and cooked their way into some of the continent's best kitchens. The project was equal parts case study in sustainability and creative liberation — a way to study how food systems, waste challenges, and culinary cultures differed from region to region. Everything they learned is now embedded in the walls (and jars) of The Catbird Seat.

Falling in Love on a Malibu Farm

Their origin story sounds like a movie: two culinary school acquaintances who reconnected years later while volunteering on a Meyer lemon orchard tucked into the canyon off PCH — overlooking the ocean, sleeping in a teepee, surrounded by wild parrots. It was their first real hands-on agricultural experience, and it changed how both of them thought about food, sourcing, and responsibility. From there, they embarked on a two-month farm tour through the South and back to California, cooking for farmers, learning from homesteaders, and laying the philosophical groundwork that would eventually become Slow Burn — and then...]]>3332andydoubrava,catbirdseat,farmtotable,fermentation,finedining,foodpreservation,foraging,industrynight,jamesbeard,kitchenculture,michelinstar,nashvilledining,nomadicchefs,nyccinellis,regenerativeagriculture,slowburn,sustainablerestaurants,tastingmenu,tiffaniortiz,zerowastecookingfalsefullDAVID NAYFELD HAS THE ANSWER TO, DAD? WHAT’S FOR DINNER?https://www.spreaker.com/episode/david-nayfeld-has-the-answer-to-dad-what-s-for-dinner--72073839
About the Guest

Chef David Nayfield trained at Aqua, Joel Robuchon, and Eleven Madison Park before returning to San Francisco to build Back Home Hospitality — home to Che Fico, Bubola, and Via Aurelia.

"Don't be a martyr. Don't be the one dying at the stove washing everything, cooking everything yourself. Get everyone involved. Make it a team sport — and you'll connect with the people you love the most."Chef David Nayfield

"What I love about David is that he can talk about Michelin-level precision and a weeknight chicken nugget with the same seriousness. That tells you everything about who he is." - Nycci Nellis

The Book: Dad, What's for Dinner?

Dad, What's for Dinner? is built around real parenting moments — meltdowns, weeknights, celebrations — with a simple philosophy: cook with your kids, not just for them. Nayfield wrote much of it during a custody dispute, turning limited time with his daughter into intentional kitchen rituals.

The book argues that a meal does not have to be perfect to matter. Hand a child a spoon, share a task, and dinner becomes something you make together.

From Picky Eater to World-Class Chef

Nayfield was born in the United States to Jewish refugees from Belarus who traveled through Rome before settling in California. As a kid, he rejected the heavy dishes of his heritage and gravitated toward the food in his friends' homes.

The turning point came when a relative's American boyfriend made fried chicken from scratch. Nayfield realized great food could happen at home, in ordinary life, and still feel revelatory.

"I thought you had to go to a restaurant to eat food that you liked. And then someone made it at home — and I was like, this is incredible. How did that happen?" - Chef David Nayfield

That early curiosity became a career defined by rigor, curiosity, and the search for his own voice.

The Year in Europe

After leaving Eleven Madison Park, Nayfield staged across Europe at Mirazur, with a chocolatier in Paris, in Barcelona, and in Swiss Michelin kitchens. By the end, he realized the food he was making still looked too much like someone else’s.

The breakthrough came when he admitted how consistently he was drawn back to Italian food — and a trip to Rome’s Jewish ghetto clarified why.

Jewish-Italian Cuisine and Che Fico

In Rome’s Jewish ghetto, Nayfield encountered cucina ebraica — artichokes fried in olive oil, dishes shaped by necessity, and flavors woven into everyday Italian cooking.

At Che Fico, he marked dishes with Jewish stars to honor those roots, from carciofi alla giudia to ribollita and suppli al telefono. For him, the point is honesty: show the lineage clearly and respectfully.

On Kitchen Intensity

Nayfield has lived through the worst of kitchen culture, and he separates discipline from abuse. Intensity, urgency, and focus can build excellence; humiliation and harm cannot be excused as part of the job.

"If your ambition is a Michelin star, it is going to take grit that only comes from years in environments where people put the product in front of comfort." - Chef David Nayfield

His argument is simple: ambition and environment have to match, and the choice to enter that world should be conscious.

Via Aurelia: Fine Dining on His Own Terms

Nayfield's newest restaurant, Via Aurelia, is modern Tuscan by design — a framework rooted in Tuscany’s history, coastline, Jewish communities, and ingredient evolution. It offers tasting menu and à la carte service, with hand-painted plateware, ceramic lighting, and art from local artists.

It is fine dining, but on his own terms: beautiful, technical, and collaborative rather than precious.

"We are participating as one of the artists. The goal is to take something and turn it into something beautiful — not just to procure incredible product and step back." - Chef David Nayfield

Quick Takes

Most underrated pantry ingredient: Oil-cured anchovies. Put them in anything. They dissolve into a dish and add a depth most people can't quite identify but always want more of.

Ideal Sunday supper: Ribeye on the grill, Jimmy Nardello peppers and summer squash alongside, maybe a baked sweet potato. Simple, seasonal, no agenda.

What home cooks overcomplicate: Measuring everything that isn't baking. Stop worrying if your onion is large or medium. Cut it up and throw it in. Taste as you go. Don't fear salt. Don't fear acid. That's what makes restaurant food taste like restaurant food.

Where to Find Chef Nayfield

Follow Chef Nayfield at @davidnayfield and the restaurants at @chefico, @viaaurelia, and @bubola.

Dad, What's for Dinner? is available wherever books are sold. It makes a thoughtful gift for Father's Day, high school graduates, college move-ins, or anyone cooking for themselves for the first time.

Follow, subscribe, and share Industry Night with Nycci Nellis — and find Nycci on all platforms at @nyccinelis.
]]>https://api.spreaker.com/episode/72073839Thu, 21 May 2026 06:10:02 +0000Nycci NellisHost Nycci Nellis talks with Chef David Nayfield — James Beard semifinalist, founder of Che Fico, and author of Dad, What's for Dinner? — about fatherhood, kitchen intensity, Jewish-Italian cuisine, and the family meals that turn dinner into a team...
About the Guest

Chef David Nayfield trained at Aqua, Joel Robuchon, and Eleven Madison Park before returning to San Francisco to build Back Home Hospitality — home to Che Fico, Bubola, and Via Aurelia.

"Don't be a martyr. Don't be the one dying at the stove washing everything, cooking everything yourself. Get everyone involved. Make it a team sport — and you'll connect with the people you love the most."Chef David Nayfield

"What I love about David is that he can talk about Michelin-level precision and a weeknight chicken nugget with the same seriousness. That tells you everything about who he is." - Nycci Nellis

The Book: Dad, What's for Dinner?

Dad, What's for Dinner? is built around real parenting moments — meltdowns, weeknights, celebrations — with a simple philosophy: cook with your kids, not just for them. Nayfield wrote much of it during a custody dispute, turning limited time with his daughter into intentional kitchen rituals.

The book argues that a meal does not have to be perfect to matter. Hand a child a spoon, share a task, and dinner becomes something you make together.

From Picky Eater to World-Class Chef

Nayfield was born in the United States to Jewish refugees from Belarus who traveled through Rome before settling in California. As a kid, he rejected the heavy dishes of his heritage and gravitated toward the food in his friends' homes.

The turning point came when a relative's American boyfriend made fried chicken from scratch. Nayfield realized great food could happen at home, in ordinary life, and still feel revelatory.

"I thought you had to go to a restaurant to eat food that you liked. And then someone made it at home — and I was like, this is incredible. How did that happen?" - Chef David Nayfield

That early curiosity became a career defined by rigor, curiosity, and the search for his own voice.

The Year in Europe

After leaving Eleven Madison Park, Nayfield staged across Europe at Mirazur, with a chocolatier in Paris, in Barcelona, and in Swiss Michelin kitchens. By the end, he realized the food he was making still looked too much like someone else’s.

The breakthrough came when he admitted how consistently he was drawn back to Italian food — and a trip to Rome’s Jewish ghetto clarified why.

Jewish-Italian Cuisine and Che Fico

In Rome’s Jewish ghetto, Nayfield encountered cucina ebraica — artichokes fried in olive oil, dishes shaped by necessity, and flavors woven into everyday Italian cooking.

At Che Fico, he marked dishes with Jewish stars to honor those roots, from carciofi alla giudia to ribollita and suppli al telefono. For him, the point is honesty: show the lineage clearly and respectfully.

On Kitchen Intensity

Nayfield has lived through the worst of kitchen culture, and he separates discipline from abuse. Intensity, urgency, and focus can build excellence; humiliation and harm cannot be excused as part of the job.

"If your ambition is a Michelin star, it is going to take grit that only comes from years in environments where people put the product in front of comfort." - Chef David Nayfield

His argument is simple: ambition and environment have to match, and the choice to enter that world should be conscious.

Via Aurelia: Fine Dining on His Own Terms

Nayfield's newest restaurant, Via Aurelia, is modern Tuscan by design — a framework rooted in Tuscany’s history, coastline, Jewish communities, and ingredient evolution. It offers...]]>4207backhomehospitality,chefico,chefleadership,cookingwithkids,cucinaebraica,dadwhat’sfordinner,davidnayfield,familycooking,fatherhood,finedining,homecooking,industrynight,italiancooking,jewishitaliancuisine,kitchenculture,nyccinellis,parentingandfood,sanfranciscorestaurants,viaaurelia,weeknightdinnersfalsefullWhiskey, Wellness & the Future of Drinking With Ari Sussman on Industry Nighthttps://www.spreaker.com/episode/whiskey-wellness-the-future-of-drinking-with-ari-sussman-on-industry-night--71975622
"I've interviewed a lot of people in the drinks world, but Ari Sussman is genuinely one of the most fascinating minds I've ever sat across from. He doesn't just make whiskey — he rethinks it from the ground up." — Nycci Nellis, Host of Industry Night

Ari's path into spirits is anything but conventional. He began as a policy analyst, took a one-way ticket to France, and found himself immersed in winemaking before eventually building distilleries across the United States. That winding trajectory gives him a perspective that feels both deeply technical and refreshingly practical. In this conversation, he explains how those early experiences shaped the way he thinks about flavor, process, and what makes a spirit truly memorable.

Much of the episode turns on the science behind grain and flavor. Ari talks about how American whiskey has long leaned wood-forward, and why more expressive grain varietals can open the door to a more layered, nuanced drinking experience. He also discusses how Prohibition disrupted grain diversity and how distillers today are working to bring those flavors back into the conversation. It is part history lesson, part sensory deep dive, and part argument for why the category still has room to evolve.

The episode also gets at one of the most interesting tensions in spirits: the transparency gap between producer and consumer. Ari argues that the usual questions wine drinkers ask do not always translate to whiskey, because the industry has historically placed a marketing curtain between the maker and the drinker. That idea runs through the whole conversation, especially as the hosts consider how younger consumers are discovering spirits today — often on their phones, through influencers, and with different expectations about access and authenticity.

That broader shift raises bigger questions about the future of American whiskey. Ari makes the case that longevity in the category depends on more than just technical quality; it also depends on whether a brand connects with people and stands for something meaningful. He shares how he approaches that balance through his work with Whiskey Gypsy, including the Explorer expression and the importance of Appalachian oak in shaping the final product. The conversation makes clear that innovation in whiskey is not just about novelty — it is about building something that can last.

"If you apply normal wine enthusiast questions to the spirits industry, it doesn't really lead you anywhere. There's a big curtain between the consumer and the producer, and marketing is supposed to fill that gap — but it wasn't." — Ari Sussman

What's Inside This Episode

How Ari went from policy analyst to buying a one-way ticket to France — and ended up building distilleries across America
Why vodka is actually harder to make than bourbon
The "flying monkeys" of Michigan State's pioneering distilling program
How grain varietals got lost to Prohibition and are finally making a comeback
The wood-as-teabag technique Ari stole from winemakers
Why price and quality have zero correlation in blind tastings
What's inside Whiskey Gypsy's Explorer expression — and why Appalachian oak matters

About the Guests

Ari Sussman is a winemaker-turned-master-distiller whose career spans French vineyards, Michigan State University's pioneering Artisan Distilling Program, and distillery builds across the country. Named 2024 Whiskey Maker of the Year, he is currently the lead whiskey developer behind Whiskey Gypsy — a brand co-founded by country star Eric Church and entrepreneur Raj Elva that's quietly rewriting the rules of American bourbon.

Nycci Nellis is the host of Industry Night and co-host of Foodie and the Beast. A longtime fixture in food and beverage media, she brings sharp questions and genuine curiosity to every conversation — whether the topic is Michelin-starred kitchens or the grain science behind a six-year bourbon.

Find Ari Sussman's work and the Whiskey Gypsy Explorer expression at whiskeygypsy.com (spelled W-H-I-S-K-E-Y-G-Y-P-S-I). For more of Ari's published research and grain varietal studies, follow him on LinkedIn. Follow Nycci Nellis across platforms @nyccinellis for more Industry Night episodes and food and drink adventures.

]]>https://api.spreaker.com/episode/71975622Thu, 14 May 2026 06:05:02 +0000Nycci NellisOn this episode of Industry Night, host Nycci Nellis sits down with Ari Sussman — 2024 Whiskey Maker of the Year — for a wide-ranging conversation about the science, culture, and future of distilled spirits. From winemaking in France to founding...
"I've interviewed a lot of people in the drinks world, but Ari Sussman is genuinely one of the most fascinating minds I've ever sat across from. He doesn't just make whiskey — he rethinks it from the ground up." — Nycci Nellis, Host of Industry Night

Ari's path into spirits is anything but conventional. He began as a policy analyst, took a one-way ticket to France, and found himself immersed in winemaking before eventually building distilleries across the United States. That winding trajectory gives him a perspective that feels both deeply technical and refreshingly practical. In this conversation, he explains how those early experiences shaped the way he thinks about flavor, process, and what makes a spirit truly memorable.

Much of the episode turns on the science behind grain and flavor. Ari talks about how American whiskey has long leaned wood-forward, and why more expressive grain varietals can open the door to a more layered, nuanced drinking experience. He also discusses how Prohibition disrupted grain diversity and how distillers today are working to bring those flavors back into the conversation. It is part history lesson, part sensory deep dive, and part argument for why the category still has room to evolve.

The episode also gets at one of the most interesting tensions in spirits: the transparency gap between producer and consumer. Ari argues that the usual questions wine drinkers ask do not always translate to whiskey, because the industry has historically placed a marketing curtain between the maker and the drinker. That idea runs through the whole conversation, especially as the hosts consider how younger consumers are discovering spirits today — often on their phones, through influencers, and with different expectations about access and authenticity.

That broader shift raises bigger questions about the future of American whiskey. Ari makes the case that longevity in the category depends on more than just technical quality; it also depends on whether a brand connects with people and stands for something meaningful. He shares how he approaches that balance through his work with Whiskey Gypsy, including the Explorer expression and the importance of Appalachian oak in shaping the final product. The conversation makes clear that innovation in whiskey is not just about novelty — it is about building something that can last.

"If you apply normal wine enthusiast questions to the spirits industry, it doesn't really lead you anywhere. There's a big curtain between the consumer and the producer, and marketing is supposed to fill that gap — but it wasn't." — Ari Sussman

What's Inside This Episode

How Ari went from policy analyst to buying a one-way ticket to France — and ended up building distilleries across America
Why vodka is actually harder to make than bourbon
The "flying monkeys" of Michigan State's pioneering distilling program
How grain varietals got lost to Prohibition and are finally making a comeback
The wood-as-teabag technique Ari stole from winemakers
Why price and quality have zero correlation in blind tastings
What's inside Whiskey Gypsy's Explorer expression — and why Appalachian oak matters

About the Guests

Ari Sussman is a...]]>2742[00:00:01]: hey,and,behind,girl,go,industry,it's,nellis,nellis.,night,nycci,people,scenes,the,to,we,welcome,where,with,yourfalsefullCocktails, Caviar & the Perfect Martini at RPM Italianhttps://www.spreaker.com/episode/cocktails-caviar-the-perfect-martini-at-rpm-italian--71900297
"How you want to drink it is how I'm going to serve it. If you want a really expensive American whiskey with Coke — I'm going to give it to you. However you want to enjoy it is how we'd like to serve it." — Ben Lieppman

About the Guest

Ben Lieppman is a 16-year industry veteran who went from dishwasher to culinary school graduate to craft cocktail bars in Chicago — and now runs one of DC's most respected bar programs at RPM Italian. Follow him on Instagram at @benlieppman and on LinkedIn. Find RPM Italian DC at rpmrestaurants.com.

About Your Host

Nycci Nellis is the force behind Industry Night and The List — DC's go-to voice for food, drink, and hospitality culture. Find her everywhere @nyccinellis.

"Money is money. Whether they're male, female, or non-binary — someone wants a drink, you make it for them." — Nycci Nellis

What's Inside This Episode

The RPM Ethos
Quality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.

Aperitivo Hour
Monday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.

The Martini Renaissance
From the iconic RPM Dirty Martini — served with chips and caviar instead of olives — to the resurgent Cosmo, martini culture is back and unapologetic.

Single Barrels & Spirit Picks
Ben breaks down his favorite bottles: Weller bourbon, Sazerac rye, and agave gems like Fortaleza and G4 — and why great spirits work both neat and in cocktails.

Cocktails Ben Made On Camera

The Paparazzi
Hendrick's gin, Cocchi Americano, house-made berry and bergamot cordial, fresh lemon juice, topped with Fever-Tree cucumber soda and crushed ice. Light, effervescent, and built for a long aperitivo hour.

The Seasonal Old Fashioned
Sazerac rye, demerara syrup, Angostura bitters, and Miletti Amaro — an Italian-leaning riff on a classic, served table-side with a hand-stamped RPM ice cube and an orange rosette pour.

What People Are Drinking Right Now

Ben sees a clear shift in how guests approach drinking — driven by cost, wellness awareness, and a broader cultural moment. Low-ABV and non-alcoholic options now require the same intention and craft as any spirit-forward cocktail. The aperitivo category is growing fast, and it fits naturally into RPM's Italian DNA.

Low-ABV
Spritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.

Mocktails
Crafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.

Martinis
A full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.

Cosmos & Throwbacks
Once dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.

Find Ben Lieppman & RPM Italian

Instagram - @benlieppman
LinkedIn - Ben Lieppman
RPM Italian DC - rpmrestaurants.com
]]>https://api.spreaker.com/episode/71900297Thu, 07 May 2026 06:30:02 +0000Nycci NellisWhen Ben Lieppman, Beverage Director at RPM Italian, is in town from Chicago, you sit down, grab a cocktail, and start asking questions. That's exactly what host Nycci Nellis did — pulling up a stool at one of DC's most buzzed-about bars to talk...
"How you want to drink it is how I'm going to serve it. If you want a really expensive American whiskey with Coke — I'm going to give it to you. However you want to enjoy it is how we'd like to serve it." — Ben Lieppman

About the Guest

Ben Lieppman is a 16-year industry veteran who went from dishwasher to culinary school graduate to craft cocktail bars in Chicago — and now runs one of DC's most respected bar programs at RPM Italian. Follow him on Instagram at @benlieppman and on LinkedIn. Find RPM Italian DC at rpmrestaurants.com.

About Your Host

Nycci Nellis is the force behind Industry Night and The List — DC's go-to voice for food, drink, and hospitality culture. Find her everywhere @nyccinellis.

"Money is money. Whether they're male, female, or non-binary — someone wants a drink, you make it for them." — Nycci Nellis

What's Inside This Episode

The RPM Ethos
Quality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.

Aperitivo Hour
Monday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.

The Martini Renaissance
From the iconic RPM Dirty Martini — served with chips and caviar instead of olives — to the resurgent Cosmo, martini culture is back and unapologetic.

Single Barrels & Spirit Picks
Ben breaks down his favorite bottles: Weller bourbon, Sazerac rye, and agave gems like Fortaleza and G4 — and why great spirits work both neat and in cocktails.

Cocktails Ben Made On Camera

The Paparazzi
Hendrick's gin, Cocchi Americano, house-made berry and bergamot cordial, fresh lemon juice, topped with Fever-Tree cucumber soda and crushed ice. Light, effervescent, and built for a long aperitivo hour.

The Seasonal Old Fashioned
Sazerac rye, demerara syrup, Angostura bitters, and Miletti Amaro — an Italian-leaning riff on a classic, served table-side with a hand-stamped RPM ice cube and an orange rosette pour.

What People Are Drinking Right Now

Ben sees a clear shift in how guests approach drinking — driven by cost, wellness awareness, and a broader cultural moment. Low-ABV and non-alcoholic options now require the same intention and craft as any spirit-forward cocktail. The aperitivo category is growing fast, and it fits naturally into RPM's Italian DNA.

Low-ABV
Spritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.

Mocktails
Crafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.

Martinis
A full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.

Cosmos & Throwbacks
Once dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.

Find Ben Lieppman & RPM Italian

Instagram - @benlieppman
LinkedIn - Ben Lieppman
RPM Italian DC - rpmrestaurants.com
]]>1291aperitivoculture,benlieppman,cocktailhour,craftcocktails,craftspirits,dcbarscene,espressomartini,happyhour,hospitalityindustry,italiancocktails,lowabvcocktails,martinirenaissance,mixology,mocktails,negroni,nyccinellis,rpmdirtymartini,rpmitalian,tequilatasting,whiskeycocktailsfalsefullAmy Brandwein on Leadership, Kitchen Culture & Running Restaurants Todayhttps://www.spreaker.com/episode/amy-brandwein-on-leadership-kitchen-culture-running-restaurants-today--71349710
I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.

Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.

But this conversation? We go deeper.

We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.

We did get a little dark and a little teary.

Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.

We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.

It’s honest, it’s real, and it’s a conversation that feels especially important right now.

You think you know, but you don’t know.

Chapters

00:00 - Introduction
00:14 - Intro and Botanica location
05:00 - Rediscovering cooking after college
07:45 - A unique lunch experience
11:16 - Intense kitchen work experience
13:58 - Growing up playing soccer
16:09 - Balancing culinary school and life
21:08 - Starting a restaurant concept
24:57 - Talking about citrus salad
25:43 - Describing the perfect lunch
30:52 - Turning to exercise for healing
34:10 - Coping with personal loss
35:52 - Realizing personal growth over time
40:22 - Running a respectful kitchen
42:13 - Leading by example in business
46:57 - Media accountability and responsibility
49:40 - Chef confrontation over leaked info
51:50 - Advice on sustainable growth
57:02 - Reflecting on Amy Brandwine's journey
57:50 - Hosting at City Ridge location
59:31 - Outro

Key Takeaways

From Politics to Pasta: The Power of Reinvention
Building a Restaurant, Building a Community
Kitchen Culture: Then vs. Now
Personal Evolution Fuels Team Transformation
Women at the Helm: Breaking Barriers
Media Myths and Realities: Owning Your Narrative
Sage Advice for Aspiring Restaurateurs

Quotes

"Build your own business plan, do your own numbers, and whatever you don’t know—please learn it before you start a restaurant with somebody else. You have to know what you’re doing." - Amy Brandwein

"When I look at that menu, I'm like, this is how I want to eat—bright, seasonal, and no one's going to judge you. It's about creating an environment where the food is the experience." - Nycci Nellis

Filming location:https://www.cityridgedc.com/living/botanica/

Amy’s Social Media Links:
Instagram:https://www.instagram.com/chefamybdc/
Website: https://www.centrolinadc.com/
https://www.piccolinadc.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/71349710Thu, 16 Apr 2026 07:30:02 +0000Nycci NellisWelcome to Industry Night with Nycci Nellis, and we are back at City Ridge, this time in the absolutely gorgeous, amphitheater-style setting at The Botanica. I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin...
I love being here. Last time I was in the neighborhood, I was over at Equinox in Wisconsin chatting with powerhouse pastry chef Susan Bae, and today, I’m sitting down with another true force in the industry: Award-winning chef and restaurateur Amy Brandwein.

Amy and I go way back, like, way back. I first met her in Roberto Donna’s kitchen at Galileo, in the Laboratorio days, when http://TheListAreYouOnIt.com was just getting off the ground, and she was one of the only women in that kitchen. Fast forward, and she is now the chef and owner of Centrolina and Piccolina, a multi–James Beard nominee, and one of the most respected voices in the DC dining scene.

But this conversation? We go deeper.

We talk about her unconventional path — from politics to pasta — the realities of building and running a restaurant, and what leadership in the kitchen really looks like today.

We did get a little dark and a little teary.

Amy shares stories from earlier in her career, moments that were incredibly difficult at the time, and how those experiences ultimately shaped her into the leader she is today: stronger and deeply committed to creating a healthier, more sustainable environment for her team.

We also dig into kitchen culture, labor models, mentorship, and what it means to be a woman leading in today’s restaurant industry.

It’s honest, it’s real, and it’s a conversation that feels especially important right now.

You think you know, but you don’t know.

Chapters

00:00 - Introduction
00:14 - Intro and Botanica location
05:00 - Rediscovering cooking after college
07:45 - A unique lunch experience
11:16 - Intense kitchen work experience
13:58 - Growing up playing soccer
16:09 - Balancing culinary school and life
21:08 - Starting a restaurant concept
24:57 - Talking about citrus salad
25:43 - Describing the perfect lunch
30:52 - Turning to exercise for healing
34:10 - Coping with personal loss
35:52 - Realizing personal growth over time
40:22 - Running a respectful kitchen
42:13 - Leading by example in business
46:57 - Media accountability and responsibility
49:40 - Chef confrontation over leaked info
51:50 - Advice on sustainable growth
57:02 - Reflecting on Amy Brandwine's journey
57:50 - Hosting at City Ridge location
59:31 - Outro

Key Takeaways

From Politics to Pasta: The Power of Reinvention
Building a Restaurant, Building a Community
Kitchen Culture: Then vs. Now
Personal Evolution Fuels Team Transformation
Women at the Helm: Breaking Barriers
Media Myths and Realities: Owning Your Narrative
Sage Advice for Aspiring Restaurateurs

Quotes

"Build your own business plan, do your own numbers, and whatever you don’t know—please learn it before you start a restaurant with somebody else. You have to know what you’re doing." - Amy Brandwein

"When I look at that menu, I'm like, this is how I want to eat—bright, seasonal, and no one's going to judge you. It's about creating an environment where the food is the experience." - Nycci Nellis

Filming location:https://www.cityridgedc.com/living/botanica/

Amy’s Social Media Links:
Instagram:https://www.instagram.com/chefamybdc/
Website:3575amybrandwein,centrallina,chefinterview,culinarycareerjourney,griefandpersonalgrowth,hospitalityindustry,italiancuisine,kitchenleadership,mediaaccountability,nyccinellis,pandemicresilience,piccolina,restaurantculture,restaurantentrepreneurship,restaurantownership,seasonalcooking,sustainablebusinessgrowth,washingtondcdining,wellnessandhealing,womeninhospitalityfalsefullCan Restaurants Put People First? Jon Murray of Noko Hospitality Thinks Sohttps://www.spreaker.com/episode/can-restaurants-put-people-first-jon-murray-of-noko-hospitality-thinks-so--71047879
This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is clear: what does the future of restaurant culture look like?

My guest, Jon Murray of Noko Hospitality, is building a real answer.

Behind Noko and Kase x Noko, Jon is redefining hospitality with a people-first model—four-day workweeks, healthcare, therapy, and real work-life balance. He calls it, People Over Profits.

This is a conversation about leadership, culture, and what it takes to build restaurants that actually work for the people inside them.

Also, just don’t be a …. Jerk.

Chapters

00:00 - Introduction
01:20 - Discussing hospitality leadership and culture
04:24 - Focusing on employees first
07:06 - Reevaluating restaurant industry values
10:38 - Improving restaurant staff benefits
14:15 - Sticking to their principles
18:55 - Building a dedicated restaurant team
20:03 - How we hire our team
22:57 - Giving and receiving feedback
26:20 - Rethinking kitchen culture
30:05 - Community and local impact
34:21 - Prioritizing people in hospitality
35:41 - Outro

Key Takeaways

Redefining Success: People Over Profit
Rethinking Old-School Restaurant Culture
Hiring for Heart and Humanity
Leadership by Example: Don’t Be a Dick
Success with Heart: “If We Go Out of Business, At Least We Tried”
Community Commitment: Giving Back Isn’t Optional
A Challenge to the Industry: Think Beyond the Bottom Line

Quotes

Nycci Nellis:
"At the end of the day, hospitality is about people—both the ones we serve and the ones who are doing the serving. If we don’t take care of people inside our restaurants, the whole thing doesn’t work."

Jon Murray:
"If you lead with heart and you lead from the right place and you work your ass off, things happen the way they’re supposed to happen."

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/71047879Thu, 09 Apr 2026 07:25:02 +0000Nycci NellisWelcome to Industry Night with Nycci Nellis, where we go deep with the people shaping hospitality right now. This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete...
This episode comes at a moment when the industry is taking a hard look at itself. From conversations around René Redzepi and Noma to Pete Wells examining the brigade system, the question is clear: what does the future of restaurant culture look like?

My guest, Jon Murray of Noko Hospitality, is building a real answer.

Behind Noko and Kase x Noko, Jon is redefining hospitality with a people-first model—four-day workweeks, healthcare, therapy, and real work-life balance. He calls it, People Over Profits.

This is a conversation about leadership, culture, and what it takes to build restaurants that actually work for the people inside them.

Also, just don’t be a …. Jerk.

Chapters

00:00 - Introduction
01:20 - Discussing hospitality leadership and culture
04:24 - Focusing on employees first
07:06 - Reevaluating restaurant industry values
10:38 - Improving restaurant staff benefits
14:15 - Sticking to their principles
18:55 - Building a dedicated restaurant team
20:03 - How we hire our team
22:57 - Giving and receiving feedback
26:20 - Rethinking kitchen culture
30:05 - Community and local impact
34:21 - Prioritizing people in hospitality
35:41 - Outro

Key Takeaways

Redefining Success: People Over Profit
Rethinking Old-School Restaurant Culture
Hiring for Heart and Humanity
Leadership by Example: Don’t Be a Dick
Success with Heart: “If We Go Out of Business, At Least We Tried”
Community Commitment: Giving Back Isn’t Optional
A Challenge to the Industry: Think Beyond the Bottom Line

Quotes

Nycci Nellis:
"At the end of the day, hospitality is about people—both the ones we serve and the ones who are doing the serving. If we don’t take care of people inside our restaurants, the whole thing doesn’t work."

Jon Murray:
"If you lead with heart and you lead from the right place and you work your ass off, things happen the way they’re supposed to happen."

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com]]>2175brigadesystem,communityimpact,employeefirsthospitality,fourdayworkweek,hiringforculturefit,hospitalitycareers,hospitalityleadership,hospitalitymanagement,industrynightwithnyccinellis,jonmurray,kitchenculture,nashvillerestaurants,nokohospitality,peopleoverprofits,restaurantculture,restaurantleadership,restaurantstaffbenefits,restaurantworklifebalance,sustainablerestaurants,workplacefeedbackfalsefullFree Your Mind With Robb & Violeta of Dolcezza - at Tony & Joe’s Seafood Placehttps://www.spreaker.com/episode/free-your-mind-with-robb-violeta-of-dolcezza-at-tony-joe-s-seafood-place--71024351
Recorded at the Washington Harbor favorite,Tony & Joe’s Seafood Place, the conversation explores how Dolcezza grew from a single gelato shop in Georgetown to a regional favorite known for its farm-driven flavors and commitment to sourcing from Mid-Atlantic producers.

Since launching in 2004, Dolcezza has expanded to seven locations across the DMV and produces its gelato daily at the Union Market Gelato Factory & Coffee Lab. And yes, they talk about coffee and the ritual of that first teacup.

No surprise with Robb & Violetta, this conversation goes deeper than dessert.

Nycci talks with Robb and Violeta about creativity, sustainability, food culture, farming relationships, and their spiritual philosophy that shapes their approach to hospitality.

Chapters

00:00 - Introduction
03:09 - Launching Dolce and expanding offerings
03:18 - Introducing the founders' journey
09:03 - The gelato inspiration moment
10:04 - Gelato's global expansion trends
14:41 - Moving to the U.S. in 2001
17:01 - Finding personal vision and purpose
19:36 - Starting with local farm supplies
24:30 - Local brands finding success
28:20 - Figuring out my new path
31:09 - Helping others in the industry
35:12 - Talking about coffee and tea
38:14 - What makes it special
40:34 - Early expansion and growth plans
42:18 - Reflections on growth and evolution
48:02 - Chatting with Dolceza founders
48:41 - Sharing wisdom and enjoying gelato
49:53 - Outro

Key Takeaways

Pursue Passion Fearlessly
Creativity As a Business Model
Rooted in Community
Growth Beyond the Numbers
Evolving Roles & Empowerment
Stay Curious, Stay Hungry
Free Your Mind, Taste the World

Quotes

“Sometimes you just have to say, this is my life and my vision. Own it fully and stay true to it—that’s where real fulfillment and happiness come from.”- Robb Duncan

“The more I believed in myself and felt confident, the easier it became to find my place in the business.”- Violeta Edelman

“What stood out most was leaning into your passions and letting creativity flow. When you open your mind and think bigger, it shapes not just your work, but your whole life.”- Nycci Nellis

Location:https://www.tonyandjoes.com/

Robb Duncan:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Violeta Edelman:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/71024351Thu, 02 Apr 2026 12:24:55 +0000Nycci NellisIn this episode of Industry Night, host Nycci Nellis sits down with Robb Duncan and Violeta Edelman, the founders of Dolcezza Gelato, one of Washington DC’s most beloved culinary brands. Recorded at the Washington Harbor favorite,Tony & Joe’s...
Recorded at the Washington Harbor favorite,Tony & Joe’s Seafood Place, the conversation explores how Dolcezza grew from a single gelato shop in Georgetown to a regional favorite known for its farm-driven flavors and commitment to sourcing from Mid-Atlantic producers.

Since launching in 2004, Dolcezza has expanded to seven locations across the DMV and produces its gelato daily at the Union Market Gelato Factory & Coffee Lab. And yes, they talk about coffee and the ritual of that first teacup.

No surprise with Robb & Violetta, this conversation goes deeper than dessert.

Nycci talks with Robb and Violeta about creativity, sustainability, food culture, farming relationships, and their spiritual philosophy that shapes their approach to hospitality.

Chapters

00:00 - Introduction
03:09 - Launching Dolce and expanding offerings
03:18 - Introducing the founders' journey
09:03 - The gelato inspiration moment
10:04 - Gelato's global expansion trends
14:41 - Moving to the U.S. in 2001
17:01 - Finding personal vision and purpose
19:36 - Starting with local farm supplies
24:30 - Local brands finding success
28:20 - Figuring out my new path
31:09 - Helping others in the industry
35:12 - Talking about coffee and tea
38:14 - What makes it special
40:34 - Early expansion and growth plans
42:18 - Reflections on growth and evolution
48:02 - Chatting with Dolceza founders
48:41 - Sharing wisdom and enjoying gelato
49:53 - Outro

Key Takeaways

Pursue Passion Fearlessly
Creativity As a Business Model
Rooted in Community
Growth Beyond the Numbers
Evolving Roles & Empowerment
Stay Curious, Stay Hungry
Free Your Mind, Taste the World

Quotes

“Sometimes you just have to say, this is my life and my vision. Own it fully and stay true to it—that’s where real fulfillment and happiness come from.”- Robb Duncan

“The more I believed in myself and felt confident, the easier it became to find my place in the business.”- Violeta Edelman

“What stood out most was leaning into your passions and letting creativity flow. When you open your mind and think bigger, it shapes not just your work, but your whole life.”- Nycci Nellis

Location:https://www.tonyandjoes.com/

Robb Duncan:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Violeta Edelman:
Instagram:https://www.instagram.com/violetaandrobb/
Facebook:https://www.facebook.com/dolcezzagelato
Website:https://dolcezzagelato.com/

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:fullWhy Montréal Is One of the World’s Great Food Cities - Industry Night International Editionhttps://www.spreaker.com/episode/why-montreal-is-one-of-the-world-s-great-food-cities-industry-night-international-edition--70837416
During the festival, more than 80 restaurants participate in the Air France Finest Tables program, chefs take to the streets in the Village Gourmand, and the legendary Nuit Blanche keeps the city buzzing until sunrise with hundreds of cultural events.

While exploring Montréal’s dynamic hospitality scene, Nycci sits down with some of the people shaping the city’s culinary conversation.

In this episode of Industry Night, meet:

Yves Lowe – Executive Chef & Gastronomy Programming Manager for Montréal en Lumière, discussing the scale of the festival, 90+ world-class chefs from 17 countries, and this year’s theme:A Taste of History – 65 Years of Montréal Gastronomy.

Vanya Filipovic – Co-owner and Wine Director of Mon Lapin, winner of North America’s Best Sommelier 2025 (North America’s 50 Best Restaurants) and part of the team behind Mon Lapin’s #2 ranking on North America’s 50 Best Restaurants 2025. We talk about natural wine, global recognition, Michelin’s arrival in Québec, and Montréal’s evolving identity.

Ari Schor – Chef and co-owner of Beba, ranked #50 on North America’s 50 Best Restaurants 2025. Ari shares his journey from Argentina to Montréal, the influence of immigration and family history on his cooking, and what it means to run a restaurant rooted in memory.

David Lepage – Executive Chef of Hoogan et Beaufort, whose international résumé includes Daniel Boulud’s Daniel and Café Boulud, and Mauro Colagreco’s London kitchen. We discuss wood-fired cuisine, mentorship, returning home, and Montréal’s ingredient-driven future.

From award-winning restaurants to one of the world’s most vibrant winter festivals, this episode dives into the culture, creativity, and community that make Montréal one of North America’s great food cities.

Subscribe for more conversations with the chefs, restaurateurs, beverage experts, and hospitality leaders shaping how and why we eat.

Chapters

00:00 - Introduction
03:50 - "Montreal's Magical Winter Festival"
07:44 - "Early Career at Le Mediterraneo"
12:18 - Chef Collaborations Rising Globally
21:02 - Food, Family, and Travel Origins
25:01 - "Human-Sized, Value-Driven Dining"
29:22 - Montreal's Unique Tourism Appeal
34:09 - "Celebrating 5 Years Together"
41:32 - "Beba and Family Memories"
43:05 - Journey to Canada: A Better Life
52:57 - "Guides Inspire Culinary Excellence"
55:41 - Stepping Back to Delegate
59:44 - Chef Returns to Montreal
01:06:25 - "Influence of Italian Cooking"
01:11:18 - "Chef Collaboration with Johnny Lake"
01:17:11 - Montreal's Culinary and Wine Excellence
01:18:38 - Outro

Key Takeaways

A City That Celebrates Winter & Food
Collaboration & Culinary Artistry on the World Stage
Memory, Migration & Identity Served on Every Plate
Restaurants as Hubs for Community & Change
Icons Both Classic and New
Hospitality for Today’s Life
Visitors’ Must-Do List

Quotes

Nycci Nellis:
“In Montreal, food, culture, and community are inseparable—hospitality here doesn’t just warm you up, it transforms the whole city.”

Yves Lowe:
“A chef is an artist, and our festival is a canvas—designed to showcase the passion and creativity that make Montreal’s culinary scene shine.”

Vanya Filipovic:
“In Montreal, every neighborhood and every glass of wine is about real connection—this city is built on community, discovery, and shared passion.”

Chef Ariel Schor:
“All that I am—my memories, my roots, my journey—ends up on the plate. Cooking is about telling your story, one dish at a time.”

Chef David Lepage:
“The most meaningful flavors—and moments—come when you say yes to challenges, to people, and to the unexpected.”

Learn more about Montréal en Lumière:
https://www.montrealenlumiere.com

Follow Industry Night:
https://www.thelistareyouonit.com

Follow Nycci Nellis:
Instagram:https://www.instagram.com/nyccinellis
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/70837416Thu, 26 Mar 2026 06:25:02 +0000Nycci NellisFor the first time ever, Industry Night goes international. Host Nycci Nellis travels to Montréal for Montréal en Lumière, one of the world’s most celebrated winter festivals, a city-wide celebration of food, art, music, and culture that transforms...
During the festival, more than 80 restaurants participate in the Air France Finest Tables program, chefs take to the streets in the Village Gourmand, and the legendary Nuit Blanche keeps the city buzzing until sunrise with hundreds of cultural events.

While exploring Montréal’s dynamic hospitality scene, Nycci sits down with some of the people shaping the city’s culinary conversation.

In this episode of Industry Night, meet:

Yves Lowe – Executive Chef & Gastronomy Programming Manager for Montréal en Lumière, discussing the scale of the festival, 90+ world-class chefs from 17 countries, and this year’s theme:A Taste of History – 65 Years of Montréal Gastronomy.

Vanya Filipovic – Co-owner and Wine Director of Mon Lapin, winner of North America’s Best Sommelier 2025 (North America’s 50 Best Restaurants) and part of the team behind Mon Lapin’s #2 ranking on North America’s 50 Best Restaurants 2025. We talk about natural wine, global recognition, Michelin’s arrival in Québec, and Montréal’s evolving identity.

Ari Schor – Chef and co-owner of Beba, ranked #50 on North America’s 50 Best Restaurants 2025. Ari shares his journey from Argentina to Montréal, the influence of immigration and family history on his cooking, and what it means to run a restaurant rooted in memory.

David Lepage – Executive Chef of Hoogan et Beaufort, whose international résumé includes Daniel Boulud’s Daniel and Café Boulud, and Mauro Colagreco’s London kitchen. We discuss wood-fired cuisine, mentorship, returning home, and Montréal’s ingredient-driven future.

From award-winning restaurants to one of the world’s most vibrant winter festivals, this episode dives into the culture, creativity, and community that make Montréal one of North America’s great food cities.

Subscribe for more conversations with the chefs, restaurateurs, beverage experts, and hospitality leaders shaping how and why we eat.

Chapters

00:00 - Introduction
03:50 - "Montreal's Magical Winter Festival"
07:44 - "Early Career at Le Mediterraneo"
12:18 - Chef Collaborations Rising Globally
21:02 - Food, Family, and Travel Origins
25:01 - "Human-Sized, Value-Driven Dining"
29:22 - Montreal's Unique Tourism Appeal
34:09 - "Celebrating 5 Years Together"
41:32 - "Beba and Family Memories"
43:05 - Journey to Canada: A Better Life
52:57 - "Guides Inspire Culinary Excellence"
55:41 - Stepping Back to Delegate
59:44 - Chef Returns to Montreal
01:06:25 - "Influence of Italian Cooking"
01:11:18 - "Chef Collaboration with Johnny Lake"
01:17:11 - Montreal's Culinary and Wine Excellence
01:18:38 - Outro

Key Takeaways

A City That Celebrates Winter & Food
Collaboration & Culinary Artistry on the World Stage
Memory, Migration & Identity Served on Every Plate
Restaurants as Hubs for Community & Change
Icons Both Classic and New
Hospitality for Today’s Life
Visitors’ Must-Do List

Quotes

Nycci Nellis:
“In Montreal, food, culture, and community are inseparable—hospitality here doesn’t just warm you up, it transforms the whole city.”

Yves Lowe:
“A chef is an artist, and our festival is a canvas—designed to showcase the passion and creativity that make Montreal’s culinary scene shine.”

Vanya Filipovic:
“In Montreal, every neighborhood and every glass of wine is about real connection—this city is built on community,...]]>4738arischor,beba,chefinterviews,culinarytourism,davidlepage,foodcultureandcommunity,hooganetbeaufort,hospitalityindustry,michelinquebec,monlapin,montréalenlumière,montrealfoodscene,montrealgastronomy,naturalwine,northamerica’s50bestrestaurant,nuitblanche,nyccinellis,vanyafilipovic,winterfestival,yveslowefalsefullThe Women Who Changed the Bar World: Ivy Mix & Lynnette Marrero of Speed Rackhttps://www.spreaker.com/episode/the-women-who-changed-the-bar-world-ivy-mix-lynnette-marrero-of-speed-rack--70707282
What started as a bold idea to create visibility for women behind the bar has grown into a global movement. Now in its 14th season, Speed Rack has hosted more than 120 competitions around the world, launched countless bartending careers, and raised over $1.85 million for breast cancer research and prevention.

Nycci has known Ivy and Lynnette since the early days of Speed Rack, even judging one of the first competitions when it came to Washington, DC. In this lively conversation, they look back at how the cocktail world has evolved over the past decade, the barriers women once faced in the industry, and how mentorship, community, and advocacy have helped transform the landscape.

The conversation also dives into their individual journeys and the many ways they continue to shape the future of hospitality. Ivy Mix is an award-winning bartender, author of Spirits of Latin America, and co-owner of Brooklyn’s Whoopsie Daisy Lynnette Marrero, a Tales of the Cocktail Visionary Award winner, is an educator, entrepreneur, and partner in Milly’s Neighborhood Bar, and has spent her career building innovative bar programs and mentoring the next generation of industry leaders.

Together they discuss the evolution of Speed Rack, the importance of creating opportunities in hospitality, and what the future of the cocktail world looks like.

Plus, Nycci puts them through a few rapid-fire questions at the end — because no Industry Night would be complete without a little fun behind the bar.

Pour yourself a drink and join the conversation.

Chapters

00:00 - Introduction
00:13 - "Speed Rack's Impactful Journey"
04:31 - "Accidental Bartender Turns to Hospitality"
08:59 - "Falling Into Bartending Abroad"
10:52 - Oaxaca Origins of Illegal Mezcal
15:43 - Craft Cocktail Revolution Origins
19:54 - "Discovering Women in Bartending"
20:40 - "Feminism Through Cocktails Movement"
26:38 - Bartender Application & Competition Process
28:30 - Judging Drinks: Guest Experience Skills
33:29 - "Speed Rack's Community Evolution"
37:08 - Post-Pandemic Culinary Renaissance
41:17 - "Shifts, Waves, and Bar Culture"
42:22 - Humble Persistence in Hospitality
48:35 - "Hospitality Trailblazers: Ivy & Lynette"
49:20 - "Join Me for Industry Night"
50:07 - Outro

Key Takeaways

Icons Behind the Bar
Falling In Love with Hospitality
Breaking Barriers in a Male-Dominated Field
The Power and Reach of Speed Rack
More Than a Competition
A Changing Industry
Leadership Through Kindness
Celebrating Individuality

Quotes

"Building community and opening doors isn’t just about shaking up cocktails—it’s about shaking up the industry and making space for everyone to shine."- Nycci Nellis

"Persist, do the work, and bring others with you—real change comes from creating spaces where everyone can lead, learn, and grow together."- Lynnette Marrero

"Leave the door open for the people behind you. When you lift others up, you don’t just change careers—you change the whole industry."- Ivy Mix

Guests Social Media Links:

Ivy Mix:
Instagram:https://www.instagram.com/ivymix/
Website:https://www.ivymix.com/

Lynnette Marrero:
Instagram:https://www.instagram.com/drinksat6/
Website: https://www.lynnettemarrero.com/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/70707282Thu, 19 Mar 2026 06:40:02 +0000Nycci NellisOn this episode of Industry Night, Nycci Nellis sits down with two of the most influential leaders in the global cocktail community, Ivy Mix and Lynnette Marrero, the powerhouse duo behind Speed Rack, the groundbreaking all-female bartending...
What started as a bold idea to create visibility for women behind the bar has grown into a global movement. Now in its 14th season, Speed Rack has hosted more than 120 competitions around the world, launched countless bartending careers, and raised over $1.85 million for breast cancer research and prevention.

Nycci has known Ivy and Lynnette since the early days of Speed Rack, even judging one of the first competitions when it came to Washington, DC. In this lively conversation, they look back at how the cocktail world has evolved over the past decade, the barriers women once faced in the industry, and how mentorship, community, and advocacy have helped transform the landscape.

The conversation also dives into their individual journeys and the many ways they continue to shape the future of hospitality. Ivy Mix is an award-winning bartender, author of Spirits of Latin America, and co-owner of Brooklyn’s Whoopsie Daisy Lynnette Marrero, a Tales of the Cocktail Visionary Award winner, is an educator, entrepreneur, and partner in Milly’s Neighborhood Bar, and has spent her career building innovative bar programs and mentoring the next generation of industry leaders.

Together they discuss the evolution of Speed Rack, the importance of creating opportunities in hospitality, and what the future of the cocktail world looks like.

Plus, Nycci puts them through a few rapid-fire questions at the end — because no Industry Night would be complete without a little fun behind the bar.

Pour yourself a drink and join the conversation.

Chapters

00:00 - Introduction
00:13 - "Speed Rack's Impactful Journey"
04:31 - "Accidental Bartender Turns to Hospitality"
08:59 - "Falling Into Bartending Abroad"
10:52 - Oaxaca Origins of Illegal Mezcal
15:43 - Craft Cocktail Revolution Origins
19:54 - "Discovering Women in Bartending"
20:40 - "Feminism Through Cocktails Movement"
26:38 - Bartender Application & Competition Process
28:30 - Judging Drinks: Guest Experience Skills
33:29 - "Speed Rack's Community Evolution"
37:08 - Post-Pandemic Culinary Renaissance
41:17 - "Shifts, Waves, and Bar Culture"
42:22 - Humble Persistence in Hospitality
48:35 - "Hospitality Trailblazers: Ivy & Lynette"
49:20 - "Join Me for Industry Night"
50:07 - Outro

Key Takeaways

Icons Behind the Bar
Falling In Love with Hospitality
Breaking Barriers in a Male-Dominated Field
The Power and Reach of Speed Rack
More Than a Competition
A Changing Industry
Leadership Through Kindness
Celebrating Individuality

Quotes

"Building community and opening doors isn’t just about shaking up cocktails—it’s about shaking up the industry and making space for everyone to shine."- Nycci Nellis

"Persist, do the work, and bring others with you—real change comes from creating spaces where everyone can lead, learn, and grow together."- Lynnette Marrero

"Leave the door open for the people behind you. When you lift others up, you don’t just change careers—you change the whole industry."- Ivy Mix

Guests Social Media Links:

Ivy Mix:
Instagram:https://www.instagram.com/ivymix/
Website:https://www.ivymix.com/

Lynnette Marrero:
Instagram:3023barindustry,bartending,beverageindustry,breastcancerfundraising,cocktailcompetition,cocktailculture,craftcocktails,femalebartenders,hospitalityleadership,hospitalitypodcast,industrynight,ivymix,lynnettemarrero,mentorshipinhospitality,mezcal,nyccinellis,restaurantindustry,speedrack,spiritseducation,womeninhospitalityfalsefullRPM Italian DC: How Great Wine, Pasta & Hospitality Come Together with Richard Hanauer, Massimo Vicidomini & Boo Kimhttps://www.spreaker.com/episode/rpm-italian-dc-how-great-wine-pasta-hospitality-come-together-with-richard-hanauer-massimo-vicidomini-boo-kim--70584558
Filmed inside RPM Italian in Mount Vernon Triangle, this conversation brings together the people who make the experience sing:
– Richard Hanauer, Operational Beverage Partner, on building RPM’s award-winning wine program and bespoke single-vineyard “house wines”
– Chef Massimo Vicidomini, Executive Chef, on handmade pastas, and seasonal sourcing
– Boo Kim, General Manager, on hospitality and creating a room guests want to return to

Together, they unpack what it takes to build a restaurant where wine isn’t intimidating, pasta is made by hand daily, and service feels effortless. Power lunch or date night.

In this episode:
– How RPM Italian built one of DC’s best wine programs
– What makes a great wine list (without the snobbery)
– Handmade pasta + Italian craft
– How hospitality shapes the guest experience at RPM
– Why RPM Italian has become a Mount Vernon Triangle staple

Chapters:

00:00 - Introduction
02:57 - "Chef Stories and Hospitality Insights"
04:49 - "Modern Italian Dining Concept"
09:18 - "Dining as an Elevated Experience"
13:00 - "Wine Talk and Industry Insights"
13:51 - "Passion for Food and Wine"
19:23 - "House Wines and Travel Insights"
20:24 - "Build Quality, Not Bargains"
26:13 - Modern Short Rib Bolognese
29:21 - "Truffle Oil Pet Peeve"
31:26 - "Food as the True Star"
33:12 - "Teamwork in Food and Wine"
38:17 - "Reinventing Pasta with Local Ingredients"
41:09 - "One Bad Day Philosophy"
45:54 - "Life Changes and Returning Home"
49:01 - "Restaurant Insider Etiquette Revisited"
51:20 - "BTS and Chris Martin Visit"
55:33 - Exceeding Guest Expectations
57:35 - "Celebrating Hospitality and Inspiration"
58:33 - Outro

Quotes:

Nycci Nellis:
"Hospitality is about finding joy in the connections we create. When you share moments with passionate professionals, you realize every meal is an opportunity to celebrate what makes life delicious."

Richard Hanauer:
"Wine and food together aren’t just about flavors—they’re about elevating life. It’s a party in your mouth, and if we ever stop thinking that way, we’ve dropped the ball."

Massimo Vicidomini:
"Great cooking begins with great ingredients and care. When you respect each element and work as a team, you create an experience that guests will remember far beyond their last bite."

Boo Kim:
"When you build a team that loves what they do and cares for each other, you don’t just create exceptional hospitality, you build a culture where everyone wants to belong."

Key Takeaways:

Hospitality at Its Heart
Wine Without the Intimidation
Pasta Worth Traveling For
Collaboration Is a Symphony
Mentoring Through Hospitality
Secret Level Experiences
Every Ingredient Matters
Being a Good Guest

Filming Location: https://www.rpmrestaurants.com/rpm-italian-d-c/
https://www.instagram.com/RPMItalian/
https://www.facebook.com/RPMItalianDC/

Guests Social Media Links:

Richard Hanauer:
Instagram:https://www.instagram.com/chi_somm/
Website:https://www.rpmrestaurants.com/rpm-italian-d-c/

Massimo Vicidomini:
Instagram:https://www.instagram.com/massimovicidomini/?hl=en

Boo Kim:
Instagram:https://www.instagram.com/bruce_byk/

Follow Nycci:
Instagram: https://www.instagram.com/nyccinellis/]]>https://api.spreaker.com/episode/70584558Thu, 12 Mar 2026 06:25:02 +0000Nycci NellisIn this episode of Industry Night, Nycci Nellis kicks off her new residency at RPM Italian in Washington, DC, going behind the scenes of one of the city’s most dynamic dining rooms. Filmed inside RPM Italian in Mount Vernon Triangle, this...
Filmed inside RPM Italian in Mount Vernon Triangle, this conversation brings together the people who make the experience sing:
– Richard Hanauer, Operational Beverage Partner, on building RPM’s award-winning wine program and bespoke single-vineyard “house wines”
– Chef Massimo Vicidomini, Executive Chef, on handmade pastas, and seasonal sourcing
– Boo Kim, General Manager, on hospitality and creating a room guests want to return to

Together, they unpack what it takes to build a restaurant where wine isn’t intimidating, pasta is made by hand daily, and service feels effortless. Power lunch or date night.

In this episode:
– How RPM Italian built one of DC’s best wine programs
– What makes a great wine list (without the snobbery)
– Handmade pasta + Italian craft
– How hospitality shapes the guest experience at RPM
– Why RPM Italian has become a Mount Vernon Triangle staple

Chapters:

00:00 - Introduction
02:57 - "Chef Stories and Hospitality Insights"
04:49 - "Modern Italian Dining Concept"
09:18 - "Dining as an Elevated Experience"
13:00 - "Wine Talk and Industry Insights"
13:51 - "Passion for Food and Wine"
19:23 - "House Wines and Travel Insights"
20:24 - "Build Quality, Not Bargains"
26:13 - Modern Short Rib Bolognese
29:21 - "Truffle Oil Pet Peeve"
31:26 - "Food as the True Star"
33:12 - "Teamwork in Food and Wine"
38:17 - "Reinventing Pasta with Local Ingredients"
41:09 - "One Bad Day Philosophy"
45:54 - "Life Changes and Returning Home"
49:01 - "Restaurant Insider Etiquette Revisited"
51:20 - "BTS and Chris Martin Visit"
55:33 - Exceeding Guest Expectations
57:35 - "Celebrating Hospitality and Inspiration"
58:33 - Outro

Quotes:

Nycci Nellis:
"Hospitality is about finding joy in the connections we create. When you share moments with passionate professionals, you realize every meal is an opportunity to celebrate what makes life delicious."

Richard Hanauer:
"Wine and food together aren’t just about flavors—they’re about elevating life. It’s a party in your mouth, and if we ever stop thinking that way, we’ve dropped the ball."

Massimo Vicidomini:
"Great cooking begins with great ingredients and care. When you respect each element and work as a team, you create an experience that guests will remember far beyond their last bite."

Boo Kim:
"When you build a team that loves what they do and cares for each other, you don’t just create exceptional hospitality, you build a culture where everyone wants to belong."

Key Takeaways:

Hospitality at Its Heart
Wine Without the Intimidation
Pasta Worth Traveling For
Collaboration Is a Symphony
Mentoring Through Hospitality
Secret Level Experiences
Every Ingredient Matters
Being a Good Guest

Filming Location: https://www.rpmrestaurants.com/rpm-italian-d-c/
https://www.instagram.com/RPMItalian/
https://www.facebook.com/RPMItalianDC/

Guests Social Media Links:

Richard Hanauer:
Instagram:https://www.instagram.com/chi_somm/
Website:fullSusan Bae x Me: Working It Out at Equinox Sports Clubhttps://www.spreaker.com/episode/susan-bae-x-me-working-it-out-at-equinox-sports-club--70483682
I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.

Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.

Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.

Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.

Later in the show, I was joined by Eve Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.

Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation.

Chapters:

00:00 - Introduction
02:36 - "North America's Top Pastry Chef"
04:07 - "Struggles of Immigrant Roots"
09:44 - Chef Creativity Fuels Culinary Innovation
11:13 - "My Father Inspires Me"
14:49 - Creative Freedom in Vietnamese Desserts
17:47 - "Exploring Heritage and Durian"
20:07 - "Moon Rabbit's Inclusive Kitchen"
25:03 - Green Curry-Inspired Dessert Creation
28:39 - Leadership, Growth, and Mental Health
31:51 - Caring for Our Community
35:47 - "Always Learning and Growing"
38:30 - "From Dance to Fitness Journey"
41:00 - "Equinox: Cleanliness and Wellness Pillars"
44:17 - "Making Fitness Accessible to All"
46:20 - "Stay Connected and Engaged"
47:00 - Outro

Quotes:

Nycci Nellis:
"Be intentional with your circle, your choices, and your leadership. You lift everyone at the table, including yourself."

Susan Bae:
"Greatness comes from staying curious and learning from those who inspire you."

Eve Barrera:
"Make space to move, connect, and care for yourself—your strongest self will shine through."

Key Takeaways:

Chasing Passion Over Perfection
Redefining Desserts Through Heritage
Building Intentional Teams & Inclusive Kitchens
Embracing Challenges and Growth
Community, Wellness, and Holistic Health
Grace in Uncertain Times

Guests Social Media Links:

Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en
https://www.instagram.com/moonrabbitdc/?hl=en
Website:https://www.moonrabbitdc.com/
Filming Location: https://www.equinox.com/clubs/washington-dc/sportsclubwashingtondc

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/70483682Thu, 05 Mar 2026 15:09:19 +0000Nycci NellisHey everyone, I’m Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping how and why we eat and drink the way we do. I’m so happy to be back here at City Ridge. This has become such a wonderful...
I’m so happy to be back here at City Ridge. This has become such a wonderful partnership and one of my favorite places in D.C. to tell real-time stories about food and the people building our hospitality scene.

Today’s show is coming to you from, Equinox Sports Club. Anyone who knows me knows I’m a big believer in taking care of both your body and your mind, so being in a gym for today’s conversation feels oddly perfect.

Because my guest is pastry chef Susan Bae. And if you’ve ever eaten her desserts, you know they’re so good you might need a workout just thinking about them. Talking pastry inside a gym? Honestly, on brand.

Susan and I had such a heartfelt conversation about her journey, her success, and how she prioritizes her mental health and the mental health of her team. We went deep, and what she shares really illuminates what chefs go through day in and day out to make perfection look effortless on the plate.

Later in the show, I was joined by Eve Vierra, the manager here at City Ridge. We chatted about how Equinox is designed to work out both our bodies and our minds. And yes, we will reward ourselves with dinner at Acqua Bistecca, because balance.

Let’s get into Susan. She is the Executive Pastry Chef and a founding partner of Moon Rabbit, North America’s Best Pastry Chef 2025, a two-time James Beard finalist, and a 2026 James Beard semifinalist. Beyond the accolades, Susan is one of the most original culinary storytellers working right now, and I’m so excited for you to hear this conversation.

Chapters:

00:00 - Introduction
02:36 - "North America's Top Pastry Chef"
04:07 - "Struggles of Immigrant Roots"
09:44 - Chef Creativity Fuels Culinary Innovation
11:13 - "My Father Inspires Me"
14:49 - Creative Freedom in Vietnamese Desserts
17:47 - "Exploring Heritage and Durian"
20:07 - "Moon Rabbit's Inclusive Kitchen"
25:03 - Green Curry-Inspired Dessert Creation
28:39 - Leadership, Growth, and Mental Health
31:51 - Caring for Our Community
35:47 - "Always Learning and Growing"
38:30 - "From Dance to Fitness Journey"
41:00 - "Equinox: Cleanliness and Wellness Pillars"
44:17 - "Making Fitness Accessible to All"
46:20 - "Stay Connected and Engaged"
47:00 - Outro

Quotes:

Nycci Nellis:
"Be intentional with your circle, your choices, and your leadership. You lift everyone at the table, including yourself."

Susan Bae:
"Greatness comes from staying curious and learning from those who inspire you."

Eve Barrera:
"Make space to move, connect, and care for yourself—your strongest self will shine through."

Key Takeaways:

Chasing Passion Over Perfection
Redefining Desserts Through Heritage
Building Intentional Teams & Inclusive Kitchens
Embracing Challenges and Growth
Community, Wellness, and Holistic Health
Grace in Uncertain Times

Guests Social Media Links:

Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en
https://www.instagram.com/moonrabbitdc/?hl=en
Website:https://www.moonrabbitdc.com/
Filming Location: fullCreating Restaurants Where We Want To Eat - Industry Night with Nycci Nellis: Matt Conroy & Isabel Cosshttps://www.spreaker.com/episode/creating-restaurants-where-we-want-to-eat-industry-night-with-nycci-nellis-matt-conroy-isabel-coss--70150942
Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.

This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.

Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!

From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.

Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube

Chapters:
00:00 - Introduction
02:02 - "Industry Night with Nycci Nellis"
05:45 - "Growing Up with Food Culture"
08:28 - First Job at Local Diner
12:28 - "Evolving Cuisine in New York"
13:19 - "Mezcal Impact on Dining Trends"
18:08 - "Shift in Culinary Vision"
22:46 - Pandemic Memories Over Dinner
26:20 - Restaurant Vision and Evolution
27:57 - Weather's Impact on Restaurant Operations
30:44 - Capitol Hill's Residential Charm
33:17 - "Modern Mexican Bistro Experience"
39:01 - Duck Fat Potato & Caviar
42:42 - "Making Time for Leadership"
44:36 - Celebrity Chefs and Restaurant Misconceptions
48:04 - "Perfecting Chicken and Shu Buns"
50:27 - DC Dining Scene Evolution
53:44 - "Who's the Restaurant For?"
58:34 - "Gratitude and Appreciation Shared"
59:55 - Outro

Key Takeaways:
From Diverse Backgrounds to Culinary Powerhouses
Restaurants with Heart and Heritage
Mentorship at the Forefront
Neighborhood-Driven, Destination Worthy
Adapting and Innovating in a Changing Industry
Culinary Playfulness and Respect for Craft
Restaurants Born from a Desire to Belong

Connect with the Guests:

Matt Conroy: https://www.instagram.com/conroy_matt/?hl=en
Isabel Coss: https://www.instagram.com/chabelacoss/?hl=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Websites: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/70150942Thu, 26 Feb 2026 07:40:07 +0000Nycci NellisOn this episode of Industry Night, I’m back at a.kitchen + bar for our final show in this space and I want to start with gratitude. Huge thanks to Ellen Yin and Eli Collins for welcoming us in and for being such generous partners. This room has been a...
Joining me today are Chef Matt Conroy and Chef Isabel Coss, partners in life and in the kitchen, and two of the most exciting voices shaping dining in Washington, D.C. right now. From Lutèce to Pascual to the just-opened Maison Bar à Vins, Matt and Isabel have built restaurants that reflect not only what they love to cook but how they want to lead, and feed people.

This conversation is full of laughter and reflection as we talk about their journey together: how they found their way to D.C., their connection with The Popal Group, and what it’s been like to grow as chefs and collaborators through a rapidly changing industry. We dig into their passion for what’s on the plate, and why mentorship in the kitchen matters so deeply to both of them.

Midway through the episode, we pause for The Caviar Connection, presented by our show sponsor Merolin Caviar. What starts as a tasting quickly turns into a creative conversation—and one of my favorite moments of the show. Isabel shares a brilliant idea: topping her Basque cheesecake with Merolin caviar, playing the caramelized crust and creamy custard against that perfect pop of salt. Upsell!

From thoughtful mentorship to creative risk-taking (and yes, dessert with caviar), this episode captures why Matt and Isabel are such important voices in the D.C. dining scene.

Listen to the full episode on your favorite podcast platform. Watch the full conversation on YouTube

Chapters:
00:00 - Introduction
02:02 - "Industry Night with Nycci Nellis"
05:45 - "Growing Up with Food Culture"
08:28 - First Job at Local Diner
12:28 - "Evolving Cuisine in New York"
13:19 - "Mezcal Impact on Dining Trends"
18:08 - "Shift in Culinary Vision"
22:46 - Pandemic Memories Over Dinner
26:20 - Restaurant Vision and Evolution
27:57 - Weather's Impact on Restaurant Operations
30:44 - Capitol Hill's Residential Charm
33:17 - "Modern Mexican Bistro Experience"
39:01 - Duck Fat Potato & Caviar
42:42 - "Making Time for Leadership"
44:36 - Celebrity Chefs and Restaurant Misconceptions
48:04 - "Perfecting Chicken and Shu Buns"
50:27 - DC Dining Scene Evolution
53:44 - "Who's the Restaurant For?"
58:34 - "Gratitude and Appreciation Shared"
59:55 - Outro

Key Takeaways:
From Diverse Backgrounds to Culinary Powerhouses
Restaurants with Heart and Heritage
Mentorship at the Forefront
Neighborhood-Driven, Destination Worthy
Adapting and Innovating in a Changing Industry
Culinary Playfulness and Respect for Craft
Restaurants Born from a Desire to Belong

Connect with the Guests:

Matt Conroy: https://www.instagram.com/conroy_matt/?hl=en
Isabel Coss: https://www.instagram.com/chabelacoss/?hl=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Websites: https://www.thelistareyouonit.com/

Produced by Heartcast Media: 3614basquecheesecake,caviartasting,chefinterview,chefpartnerships,culinarymentorship,dcdiningscene,foodculturejourney,frenchbistrodining,hospitalityleadership,isabelcoss,lutècedc,maisonbaràvins,mattconroy,modernmexicancuisine,neighborhoodrestaurants,pascualdc,popalgroup,restaurantindustrypodcast,restaurantinnovation,washingtondcrestaurantsfalsefullBreaking the Restaurant Mold & Putting It Back Togetherhttps://www.spreaker.com/episode/breaking-the-restaurant-mold-putting-it-back-together--69981336
First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.

Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)

We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.

From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.

Chapters:
00:00 - Introduction
02:10 - "Reinventing Restaurants with Innovation"
05:46 - "Seeking Passion, Missing Chicago"
06:49 - Hospitality, Authenticity, and Growth
10:18 - Neighborhood Restaurant Vision
16:25 - "Rethinking Hospitality's Broken System"
19:42 - "Investing in Team and Healthcare"
20:53 - "Challenges of Restaurant Pricing"
25:09 - "Pairing Creamy Sauce with Seafood"
29:04 - "Food Rooted in Comfort"
31:29 - "Versatile Dining for Everyone"
36:44 - Fostering Connection Through Hospitality
40:19 - "Adams Morgan Dining Highlights"
41:05 - Food, Hospitality, and Favorite Spots
43:55 - "Cooking with Chef Mama"
49:40 - "Delicious Caviar & Hospitality Changes"
50:58 - "Thanks, Follow, and Subscribe"
51:38 - Outro

Quotes:
"Breaking the mold isn't about changing the plate—it's about reimagining how we gather and grow together."- Nycci Nellis

"Choose hospitality because you belong here—then build something earnest and authentic for everyone who walks through the door."- Jon Sybert

"It's okay to make scary moves. Start with what matters most, and build something that sustains the people in it."- Jill Tyler

Key Takeaways:
Breaking the Restaurant Mold, Literally
Pandemic Pivots and Industry Real Talk
Hospitality With Heart & a New Approach
Honest Conversations About the Numbers
Food as Comfort, Care, and Community
Inspiration Circles Back
A Nod to Heritage, Culture & Hands-On Learning
Caviar & Conversation—Why Not Both?

Filming location: https://www.rimtangdc.com/

Jon Sybert:
Instagram:https://www.instagram.com/tailupgoat/
Rye Bunny Instagram: https://www.instagram.com/RyeBunnyDC
Website:https://www.ryebunny.com/
Tail up Goat: https://www.tailupgoat.com/

Jill Tyler:
Instagram:https://www.instagram.com/jillmarietyler/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/69981336Thu, 19 Feb 2026 07:00:02 +0000Nycci NellisWhat does it really take to build a restaurant that lasts—creatively, financially, and emotionally? On this episode of Industry Night, I’m recording from Rim Tang and sitting down with some of the most thoughtful voices in hospitality to talk about...
First, I’m joined by Jon Sybert and Jill Tyler, the husband-and-wife team behind the Michelin-starred, and recently shuttered Tail Up Goat AND the creators of Rye Bunny, opening this spring. We reflect on the last decade, what it took to build one of D.C.’s most respected restaurants, the lessons learned along the way, and why now felt like the right moment to rethink the traditional restaurant model. Inspired in part by time staging at Birdie’s in Austin, Rye Bunny represents a fresh, values-forward approach to dining.

Midway through the episode, we pause for a caviar moment with our show sponsor, Merolin Caviar. A sensory tasting moment focused on texture and flavor and viewed through a chef’s lens as Jon shares how he would thoughtfully use caviar in a dish (not on a blini!)

We wrap things up in the kitchen with Chef Peter and Chef Mama, the minds behind Rim Tang, where we make a papaya salad and talk Thai cuisine, instinct, and the personal stories that shape the food.

From reimagining restaurant models to honoring culinary heritage, this episode offers a real, behind-the-scenes look at where hospitality has been—and where it’s headed next.

Chapters:
00:00 - Introduction
02:10 - "Reinventing Restaurants with Innovation"
05:46 - "Seeking Passion, Missing Chicago"
06:49 - Hospitality, Authenticity, and Growth
10:18 - Neighborhood Restaurant Vision
16:25 - "Rethinking Hospitality's Broken System"
19:42 - "Investing in Team and Healthcare"
20:53 - "Challenges of Restaurant Pricing"
25:09 - "Pairing Creamy Sauce with Seafood"
29:04 - "Food Rooted in Comfort"
31:29 - "Versatile Dining for Everyone"
36:44 - Fostering Connection Through Hospitality
40:19 - "Adams Morgan Dining Highlights"
41:05 - Food, Hospitality, and Favorite Spots
43:55 - "Cooking with Chef Mama"
49:40 - "Delicious Caviar & Hospitality Changes"
50:58 - "Thanks, Follow, and Subscribe"
51:38 - Outro

Quotes:
"Breaking the mold isn't about changing the plate—it's about reimagining how we gather and grow together."- Nycci Nellis

"Choose hospitality because you belong here—then build something earnest and authentic for everyone who walks through the door."- Jon Sybert

"It's okay to make scary moves. Start with what matters most, and build something that sustains the people in it."- Jill Tyler

Key Takeaways:
Breaking the Restaurant Mold, Literally
Pandemic Pivots and Industry Real Talk
Hospitality With Heart & a New Approach
Honest Conversations About the Numbers
Food as Comfort, Care, and Community
Inspiration Circles Back
A Nod to Heritage, Culture & Hands-On Learning
Caviar & Conversation—Why Not Both?

Filming location: https://www.rimtangdc.com/

Jon Sybert:
Instagram:https://www.instagram.com/tailupgoat/
Rye Bunny Instagram: https://www.instagram.com/RyeBunnyDC
Website:https://www.ryebunny.com/ 3118breakingthemold,caviarpairingideas,composedsalads,counter-servicefinedining,dcdiningscene,hospitalityindustry,independentrestaurantcoalition,laborandhealthcarecosts,marylandcaviartasting,neighborhoodrestaurantculture,pandemicpivots,restauranteconomics,restaurantsustainability,ryebunnyopening,seasonalcomfortfood,somtampapayasala,tailupgoatlegacy,thaicuisinestorytelling,valuesforwardhospitality,wineprogramandbeveragedirectiofalsefullIt’s a Family Affair: The Popal Group at a.kitchen + barhttps://www.spreaker.com/episode/it-s-a-family-affair-the-popal-group-at-a-kitchen-bar--69966608
This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open.

Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms.

But first, a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable.

Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy. All while fiercely protecting the people-first culture that defines the group.

Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic.

Let’s get into it.

Chapters:
00:00 - Introduction
01:40 - D.C.'s Popal Culinary Dynasty
08:22 - European Cafe Culture Inspiration
12:22 - Modern Afghan Hospitality Restaurant
18:59 - "Hierarchy: From Party to Salon"
24:03 - Late-Night Connection Sparks Collaboration
30:56 - Adams Morgan's Changing Vibe
37:01 - "Revitalizing a Neighborhood Gem"
41:52 - D.C. Dining Evolution Insights
43:30 - Hiring Challenges and Culture Priorities
49:10 - "Diner Perspective on Payment Models"
57:31 - George: A Reliable Team Leader
01:02:53 - D.C. Fire Pit & Après Ski
01:09:02 - Chef’s Wisdom and Culinary Brilliance
01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"
01:09:55 - Outro

Quotes:
"The D.C. dining scene thrives when it’s powered by heart, history, and creativity."- Nycci Nellis

"For us, it's about working as a team, bringing passion and love for the industry to every table, and making sure our processes and dreams are ready for new concepts to flourish."- Fatima Popal

"We purposely don’t put a concept in a space just for the sake of it; it has to be what the space and the neighborhood actually need. Our family story is on every plate, and our vision always starts around the table together."- Omar Popal

Key Takeaways:
From Hotel Life to Hospitality Legacy
Family Roots, Family Table
Culinary Evolution and Neighborhood Focus
Redefining Afghan Cuisine
Artist, Designer, and Innovator
Investing in People
Thriving Through Change
The Future Is Bright

Filming location:
Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/

Guest Info
Fatima Popal
Instagram:https://www.instagram.com/fatipopal/?hl=en
Website:https://www.thepopalgroup.com/

Omar Popal
Instagram:https://www.instagram.com/omar_popal/?hl=en
Website:https://www.thepopalgroup.com/

Ellen Yin
Instagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=en
Website:https://akitchenandbardc.com/ https://highsthospitality.com/

Featuring Nycci Nelli
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/]]>https://api.spreaker.com/episode/69966608Thu, 12 Feb 2026 07:20:02 +0000Nycci NellisHey everyone, it’s Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping the hospitality industry, not just through food and drink, but through culture and community. Today’s show is a special one. I’m...
This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open.

Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms.

But first, a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable.

Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy. All while fiercely protecting the people-first culture that defines the group.

Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic.

Let’s get into it.

Chapters:
00:00 - Introduction
01:40 - D.C.'s Popal Culinary Dynasty
08:22 - European Cafe Culture Inspiration
12:22 - Modern Afghan Hospitality Restaurant
18:59 - "Hierarchy: From Party to Salon"
24:03 - Late-Night Connection Sparks Collaboration
30:56 - Adams Morgan's Changing Vibe
37:01 - "Revitalizing a Neighborhood Gem"
41:52 - D.C. Dining Evolution Insights
43:30 - Hiring Challenges and Culture Priorities
49:10 - "Diner Perspective on Payment Models"
57:31 - George: A Reliable Team Leader
01:02:53 - D.C. Fire Pit & Après Ski
01:09:02 - Chef’s Wisdom and Culinary Brilliance
01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"
01:09:55 - Outro

Quotes:
"The D.C. dining scene thrives when it’s powered by heart, history, and creativity."- Nycci Nellis

"For us, it's about working as a team, bringing passion and love for the industry to every table, and making sure our processes and dreams are ready for new concepts to flourish."- Fatima Popal

"We purposely don’t put a concept in a space just for the sake of it; it has to be what the space and the neighborhood actually need. Our family story is on every plate, and our vision always starts around the table together."- Omar Popal

Key Takeaways:
From Hotel Life to Hospitality Legacy
Family Roots, Family Table
Culinary Evolution and Neighborhood Focus
Redefining Afghan Cuisine
Artist, Designer, and Innovator
Investing in People
Thriving Through Change
The Future Is Bright

Filming location:
Instagram:fullIt’s the Little Things With Chef Tracy Malechek-Ezekiel & Chef Arjav Ezekiel of Birdie’s, Austinhttps://www.spreaker.com/episode/it-s-the-little-things-with-chef-tracy-malechek-ezekiel-chef-arjav-ezekiel-of-birdie-s-austin--69471883
Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality.

Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people.

And that brings us right back to today’s show.

Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself.

Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven.

Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality.

In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out.

Follow along at @‌NycciNellis on Instagram, and don’t forget, Industry Night is available on your favorite podcast platform and on YouTube.

Let’s get into it.

Chapters:

00:00 - Introduction
00:13 - "Husband-Wife Duo Redefine Hospitality"
05:07 - Passion for Food and Cooking
09:15 - "Reconnecting and Hospitality Aspirations"
10:59 - Journey to Restaurant Ownership
15:27 - "Rethinking Restaurants Post-Pandemic"
16:48 - Restaurant Industry's Struggles and Toxicity
20:48 - Rethinking Dining and Counter Service
26:01 - "Rethinking Sustainability and Creativity"
27:14 - "Challenges of a Small Kitchen"
31:11 - "Fostering Culture and Hospitality"
36:13 - Tipping Trends at Birdie's
39:04 - "Hiring for Hospitality Fit"
42:29 - "Flexibility, Teamwork, Accountability Culture"
44:52 - Rethinking Affordable Luxury Dining
46:40 - "Incredible Industry Night Recap"
47:36 - Outro

Quotes:

"Hospitality is more than a meal—it's the energy, the care, and the people at the heart of every experience. When we nurture those who nourish us, everyone thrives."- Nycci Nellis

"You can teach someone to cook, but you can’t teach them to be kind. Build your dream by knowing yourself, caring for your team, and never being afraid to evolve."- Tracy Malechek-Ezekiel

"The biggest risk is not taking a big enough risk. Dream big, innovate boldly, and always put people—the team and the guests—at the center of your vision."- Arjav Ezekiel

Key Takeaways:

Rethinking Restaurant Norms
People Over Everything
Hospitality is Human
Creative Freedom Fuels Growth
Profit with Purpose
Mentorship and Teamwork
Daring to Take Big Risks
Community Connection
Be Yourself, Know Yourself

Tracy Malechek-Ezekiel

Instagram:https://www.instagram.com/tracymalechek/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Arjav Ezekiel

Instagram:https://www.instagram.com/arjavezekiel/?hl=en
https://www.instagram.com/birdiesaustin/?hl=en
Website:https://www.birdiesaustin.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/69471883Fri, 30 Jan 2026 17:43:46 +0000Nycci NellisI’m especially excited about today’s conversation. If you care about the future of restaurants — how they nourish communities and sustain themselves — this is an episode you’ll want to spend time with. Joining me are Tracy Malechek-Ezekiel and Arjav...
Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality.

Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people.

And that brings us right back to today’s show.

Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself.

Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven.

Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality.

In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out.

Follow along at @‌NycciNellis on Instagram, and don’t forget, Industry Night is available on your favorite podcast platform and on YouTube.

Let’s get into it.

Chapters:

00:00 - Introduction
00:13 - "Husband-Wife Duo Redefine Hospitality"
05:07 - Passion for Food and Cooking
09:15 - "Reconnecting and Hospitality Aspirations"
10:59 - Journey to Restaurant Ownership
15:27 - "Rethinking Restaurants Post-Pandemic"
16:48 - Restaurant Industry's Struggles and Toxicity
20:48 - Rethinking Dining and Counter Service
26:01 - "Rethinking Sustainability and Creativity"
27:14 - "Challenges of a Small Kitchen"
31:11 - "Fostering Culture and Hospitality"
36:13 - Tipping Trends at Birdie's
39:04 - "Hiring for Hospitality Fit"
42:29 - "Flexibility, Teamwork, Accountability Culture"
44:52 - Rethinking Affordable Luxury Dining
46:40 - "Incredible Industry Night Recap"
47:36 - Outro

Quotes:

"Hospitality is more than a meal—it's the energy, the care, and the people at the heart of every experience. When we nurture those who nourish us, everyone thrives."- Nycci Nellis

"You can teach someone to cook, but you can’t teach them to be kind. Build your dream by knowing yourself, caring for your team, and never being afraid to evolve."- Tracy Malechek-Ezekiel

"The biggest risk is not taking a big enough risk. Dream big, innovate boldly, and always put people—the team and the guests—at the center of your vision."- Arjav Ezekiel

Key Takeaways:

Rethinking Restaurant Norms
People Over Everything
Hospitality is Human
Creative Freedom Fuels Growth
Profit with Purpose
Mentorship and Teamwork
Daring to Take Big Risks
Community Connection
Be Yourself, Know Yourself

Tracy Malechek-Ezekiel

Instagram:https://www.instagram.com/tracymalechek/?hl=en
fullWanderlust Intentions: Chefs Juliana Thorpe and Ignacio Nacho Zuzulich of The Lodge at Dawn Ranchhttps://www.spreaker.com/episode/wanderlust-intentions-chefs-juliana-thorpe-and-ignacio-nacho-zuzulich-of-the-lodge-at-dawn-ranch--69440414
Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests.

If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical.

Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates.

Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant.

Their paths converged in some of the world’s most respected kitchens, from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil + Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show).

Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night.

Chapters:

00:00 – Introduction
00:10 – "Industry Night: Wanderlust & Connection"
03:28 – "From Countryside to Culinary"
09:12 – Life-Changing Culinary Experience
11:26 – "Making Intense Kitchens Livable"
13:37 – "Redefining Kitchen Culture"
19:35 – "Charming Small-Town Escape"
21:25 – "Rethinking Readiness to Open"
26:13 – Mentoring and Hospitality Balance
28:24 – "Teamwork and Positive Kitchen Culture"
32:32 – "Local Sourcing and Small Garden"
34:35 – "Using 100% Without Waste"
36:58 – "Evolving the Lodge's Future"
42:43 – "Discover, Follow, and Engage"
43:32 – "Thanks and Stay Connected"
43:46 – Outro

Quotes:

“Expectations only matter if you live them. The standard we set for ourselves is the one our teams rise to.”- Nycci Nellis

“High-level kitchens shape you forever, but true leadership inspires excellence through trust—not fear.”- Juliana Thorpe

“When we bring our memories and heritage to the table, our work gains meaning—and our guests feel the soul behind it.”- Ignacio Zuzulich

Key Takeaways:

Culinary Roots Meet California Magic
A Love Story Cooked Up in World-Famous Kitchens
Redefining Hospitality with Heart and Discipline
Collaboration as the Secret Ingredient
Letting Place Inspire the Plate
Sustainability and Mindful Sourcing
Hospitality as Connection, Not Performance
Ever-Evolving, Ever-Inspired

Connect with Chef Juliana Thorpe
Instagram:https://www.instagram.com/juthorpe/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Chef Ignacio Zuzulich
Instagram:https://www.instagram.com/ignaciozuzulich/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:https://dawnranch.com/dine/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/69440414Thu, 22 Jan 2026 07:50:07 +0000Nycci NellisHey everyone, it’s Nycci Nellis, and welcome back to Industry Night. Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests. If wanderlust is one of your intentions for 2026, it is...
Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests.

If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical.

Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates.

Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant.

Their paths converged in some of the world’s most respected kitchens, from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil + Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show).

Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night.

Chapters:

00:00 – Introduction
00:10 – "Industry Night: Wanderlust & Connection"
03:28 – "From Countryside to Culinary"
09:12 – Life-Changing Culinary Experience
11:26 – "Making Intense Kitchens Livable"
13:37 – "Redefining Kitchen Culture"
19:35 – "Charming Small-Town Escape"
21:25 – "Rethinking Readiness to Open"
26:13 – Mentoring and Hospitality Balance
28:24 – "Teamwork and Positive Kitchen Culture"
32:32 – "Local Sourcing and Small Garden"
34:35 – "Using 100% Without Waste"
36:58 – "Evolving the Lodge's Future"
42:43 – "Discover, Follow, and Engage"
43:32 – "Thanks and Stay Connected"
43:46 – Outro

Quotes:

“Expectations only matter if you live them. The standard we set for ourselves is the one our teams rise to.”- Nycci Nellis

“High-level kitchens shape you forever, but true leadership inspires excellence through trust—not fear.”- Juliana Thorpe

“When we bring our memories and heritage to the table, our work gains meaning—and our guests feel the soul behind it.”- Ignacio Zuzulich

Key Takeaways:

Culinary Roots Meet California Magic
A Love Story Cooked Up in World-Famous Kitchens
Redefining Hospitality with Heart and Discipline
Collaboration as the Secret Ingredient
Letting Place Inspire the Plate
Sustainability and Mindful Sourcing
Hospitality as Connection, Not Performance
Ever-Evolving, Ever-Inspired

Connect with Chef Juliana Thorpe
Instagram:https://www.instagram.com/juthorpe/?hl=en
https://www.instagram.com/lodgeatdawnranch/?hl=en
https://www.instagram.com/concepto_zuzu/?hl=en
Website:2659argentinecuisine,braziliancuisine,californiacuisine,chefcouple,dawnranch,farmersmarketsourcing,farmtotable,guerneville,kitchenleadership,lodgeatdawnranch,mentorshipinhospitality,positivekitchenculture,redwoodforestdining,russianriver,sonomacounty,southamericanflavors,sustainablecooking,tastingmenu,zerowastekitchenfalsefullChef David Utterback Says Buy That Tickethttps://www.spreaker.com/episode/chef-david-utterback-says-buy-that-ticket--69406514
And first of all… Happy New Year!

Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.

I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.

I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.

Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.

Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.

From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongs

I’m thrilled to welcome him to Industry Night

Chapters:

00:00 - Introduction
00:10 - "Sushi, Craft, and Chef Utterback"
04:29 - Omaha’s Early 2000s Music Scene
08:43 - "Dreaming of Returning to Japan"
10:29 - "Chasing Tokyo's Best Sushi"
12:53 - "Finding My Calling"
19:11 - "Building Expertise in Sushi"
21:58 - "Leaving Stability for a Dream"
25:59 - From Cramped Counter to Innovation
29:27 - Evolving Dining Trends and Access
30:56 - "Building Better Sushi Sourcing"
34:05 - Evolving Food Culture Everywhere
37:54 - Hospitality Trends in Omaha
42:58 - "Fear of Being Unmasked"
44:18 - "Follow Nikki Nellis Everywhere"
44:55 - Outro

Quotes:

“Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis

“I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David Utterback

Key Takeaways:

From Punk to Sushi
Self-Taught and Fearless
Redefining Midwest Dining
Craft Over Comfort
Hustle, Risk, and Growth
Recognition and Intentionality
Inspiration for the Industry

Connect with David Utterback
Personal: https://www.instagram.com/davidyoshitomo/
Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/
Izakaya koji: https://www.instagram.com/izakayakoji/
Omakase ota: https://www.instagram.com/omakase_ota/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media:
http://heartcastmedia.com]]>https://api.spreaker.com/episode/69406514Thu, 15 Jan 2026 07:50:07 +0000Nycci NellisHey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving. And first of all… Happy New Year! Whoo hoo — this is our first episode of 2026, and I am very...
And first of all… Happy New Year!

Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic.

I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback.

I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu.

Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations.

Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji.

From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongs

I’m thrilled to welcome him to Industry Night

Chapters:

00:00 - Introduction
00:10 - "Sushi, Craft, and Chef Utterback"
04:29 - Omaha’s Early 2000s Music Scene
08:43 - "Dreaming of Returning to Japan"
10:29 - "Chasing Tokyo's Best Sushi"
12:53 - "Finding My Calling"
19:11 - "Building Expertise in Sushi"
21:58 - "Leaving Stability for a Dream"
25:59 - From Cramped Counter to Innovation
29:27 - Evolving Dining Trends and Access
30:56 - "Building Better Sushi Sourcing"
34:05 - Evolving Food Culture Everywhere
37:54 - Hospitality Trends in Omaha
42:58 - "Fear of Being Unmasked"
44:18 - "Follow Nikki Nellis Everywhere"
44:55 - Outro

Quotes:

“Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis

“I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David Utterback

Key Takeaways:

From Punk to Sushi
Self-Taught and Fearless
Redefining Midwest Dining
Craft Over Comfort
Hustle, Risk, and Growth
Recognition and Intentionality
Inspiration for the Industry

Connect with David Utterback
Personal: https://www.instagram.com/davidyoshitomo/
Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/
Izakaya koji: https://www.instagram.com/izakayakoji/
Omakase ota: https://www.instagram.com/omakase_ota/

Featuring Nycci Nellis
Instagram: 2724chefstorry,craftsmanship,culinarytraveljapan,finediningexperience,foodcultureevolution,hospitalitytrends,indiepunkscene,izakaya,jamesbeardawards,japanesecuisine,midwestdining,nigiri,omaharestaurants,omakase,popupdinners,risktakingentrepreneurship,seafoodsourcing,selftaughtchef,shokunin,sushifalsefullIndustry Night at City Ridge: Builders, Risk-Takers & 20 Years of Changing the Game with Erik Bruner-Yang & Richard Lakehttps://www.spreaker.com/episode/industry-night-at-city-ridge-builders-risk-takers-20-years-of-changing-the-game-with-erik-bruner-yang-richard-lake--69306981
This episode brings together two builders working in very different (but deeply connected) lanes.

First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic.

Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life.

Two perspectives. One thoughtful conversation. Welcome to Industry Night.

Chapters:
00:00 - Introduction
00:14 - "From Fan to Restauranteur"
06:20 - "Creative Evolution from the Hip"
09:39 - "Honoring Neighborhood History Through Retail"
12:00 - "Soft Opening Sparks Major Shift"
14:51 - "Sustaining Meaningful Advocacy Work"
17:44 - Creativity Amid Challenges
23:24 - "Luxury Barbershop Experience"
25:22 - "An Ode to D.C. Cuisine"
30:12 - "Adventurous Seafood Experience"
33:07 - "Experience My New Restaurant"
34:04 - "Birdies and Tailed Goat"
37:51 - "Fannie Mae Southwest Coordination"
41:50 - "Designing with Landscape Priority"
43:40 - "Emotional and Visual Connection to Nature"
48:37 - Urban Store Design Collaboration
50:16 - "Unique Botanica Dining Experience"
55:13 - "Creator Space Initiative Explained"
56:21 - Cheese Board Class Pitch
57:01 - Outro

Quotes:
“The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis

"Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang

“We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard Lake

Key Takeaways:
Game-Changer Roots on H Street
Creativity Meets Community
Adapting Through Adversity
Power of 10: Adaptation with Heart
Sustainable Places that Tell a Story
Never Stop Reinventing

Location:https://www.instagram.com/cityridgedc/

Erik Bruner-Yang
Instagram:https://www.instagram.com/erikbruneryang/
https://www.instagram.com/maketto1351/
https://www.instagram.com/barprovidenciadc/
https://www.instagram.com/powerof10initiative/
https://www.instagram.com/h.ours_dc/
Twitter:https://x.com/erikbruneryang

Richard Lake:
Instagram:https://www.instagram.com/cityridgedc/
LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/69306981Thu, 08 Jan 2026 08:15:08 +0000Nycci NellisToday’s Industry Night comes to you from one of my favorite spaces in the City Ridge development, the light-filled Anna’s House greenhouse. Huge thanks to the City Ridge team for hosting and for creating a place where design and community truly...
This episode brings together two builders working in very different (but deeply connected) lanes.

First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic.

Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life.

Two perspectives. One thoughtful conversation. Welcome to Industry Night.

Chapters:
00:00 - Introduction
00:14 - "From Fan to Restauranteur"
06:20 - "Creative Evolution from the Hip"
09:39 - "Honoring Neighborhood History Through Retail"
12:00 - "Soft Opening Sparks Major Shift"
14:51 - "Sustaining Meaningful Advocacy Work"
17:44 - Creativity Amid Challenges
23:24 - "Luxury Barbershop Experience"
25:22 - "An Ode to D.C. Cuisine"
30:12 - "Adventurous Seafood Experience"
33:07 - "Experience My New Restaurant"
34:04 - "Birdies and Tailed Goat"
37:51 - "Fannie Mae Southwest Coordination"
41:50 - "Designing with Landscape Priority"
43:40 - "Emotional and Visual Connection to Nature"
48:37 - Urban Store Design Collaboration
50:16 - "Unique Botanica Dining Experience"
55:13 - "Creator Space Initiative Explained"
56:21 - Cheese Board Class Pitch
57:01 - Outro

Quotes:
“The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis

"Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang

“We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard Lake

Key Takeaways:
Game-Changer Roots on H Street
Creativity Meets Community
Adapting Through Adversity
Power of 10: Adaptation with Heart
Sustainable Places that Tell a Story
Never Stop Reinventing

Location:https://www.instagram.com/cityridgedc/

Erik Bruner-Yang
Instagram:https://www.instagram.com/erikbruneryang/
https://www.instagram.com/maketto1351/
https://www.instagram.com/barprovidenciadc/
https://www.instagram.com/powerof10initiative/
https://www.instagram.com/h.ours_dc/
Twitter:3441cityridgedevelopment,communityadvocacy,dcdining,erikbruner-yang,hospitalitystorytelling,hoursrestaurant,hstreetne,intentionalurbandesign,maketto,manifestdc,membersclubdining,pandemicpivots,powerof10initiative,providenciacocktailbar,ramenindc,restaurantconceptsandevolution,roadsidedevelopment,sustainabledevelopment,taiwaneseamericanchef,tokiundergroundfalsefullThe Journey Of Chef Eric Adjepong - Recorded at Yume Sushihttps://www.spreaker.com/episode/the-journey-of-chef-eric-adjepong-recorded-at-yume-sushi--69158302
On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.

My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.

Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.

Listen in. Watch it. Dig in. This is Industry Night.

Chapters:

00:00 - Introduction
02:03 - Chef Eric Adjepong's Culinary Journey
05:33 - "Food, Culture, and Childhood Memories"
06:41 - Emeril: America's Groundbreaking Chef
12:24 - "Simple Solutions for Big Problems"
13:28 - "Passion, Duty, and National Service"
16:32 - "Serendipitous Career Journey"
19:47 - "Finding Intentionality and Opportunity"
23:44 - "Communal Dining and Hospitality"
26:55 - "Storytelling Through Ingredients"
29:11 - "Local Spot, Global Vibes"
33:55 - "Prioritizing Rest and Creativity"
37:19 - "Friendship Sparks Restaurant Collaboration"
39:31 - "Embracing Whole Fish Cuisine"
43:22 - "Distinct Vibes of Three Properties"
44:22 - "Kaiojian: Elevated Dining Vision"
49:31 - "Yume Hospitality Industry Night"
50:42 - Outro

Quotes:

“I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong

“There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis

Key Takeaways:

From Humble Beginnings to Culinary Stardom
Cooking Is a Calling
The Power of Representation and Storytelling
Legacy and Giving Back
Elmina: Hospitality Rooted in Culture
Navigating Opportunity with Intention
The Power of Neighborhood Dining
Looking to the Future

Eric Adjepong Social Media Links:
Instagram:https://www.instagram.com/chefericadjepong/
Website:https://www.chefadjepong.com/
Twitter:https://x.com/chefadjepong?lang=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/69158302Thu, 01 Jan 2026 06:40:07 +0000Nycci NellisThis was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership,...
On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest.

My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry.

Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering.

Listen in. Watch it. Dig in. This is Industry Night.

Chapters:

00:00 - Introduction
02:03 - Chef Eric Adjepong's Culinary Journey
05:33 - "Food, Culture, and Childhood Memories"
06:41 - Emeril: America's Groundbreaking Chef
12:24 - "Simple Solutions for Big Problems"
13:28 - "Passion, Duty, and National Service"
16:32 - "Serendipitous Career Journey"
19:47 - "Finding Intentionality and Opportunity"
23:44 - "Communal Dining and Hospitality"
26:55 - "Storytelling Through Ingredients"
29:11 - "Local Spot, Global Vibes"
33:55 - "Prioritizing Rest and Creativity"
37:19 - "Friendship Sparks Restaurant Collaboration"
39:31 - "Embracing Whole Fish Cuisine"
43:22 - "Distinct Vibes of Three Properties"
44:22 - "Kaiojian: Elevated Dining Vision"
49:31 - "Yume Hospitality Industry Night"
50:42 - Outro

Quotes:

“I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong

“There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis

Key Takeaways:

From Humble Beginnings to Culinary Stardom
Cooking Is a Calling
The Power of Representation and Storytelling
Legacy and Giving Back
Elmina: Hospitality Rooted in Culture
Navigating Opportunity with Intention
The Power of Neighborhood Dining
Looking to the Future

Eric Adjepong Social Media Links:
Instagram:https://www.instagram.com/chefericadjepong/
Website:https://www.chefadjepong.com/
Twitter:https://x.com/chefadjepong?lang=en

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: 3062africandiasporafood,chefericadjepong,culinarystorytelling,elminarestaurantdc,foodnetworkchefs,futureofdining,hospitalityleadership,industrynightpodcast,kyojinfinedining,michelinguidediscussion,neighborhoodrestaurants,omakasedining,restaurantentrepreneurship,rimtangthaifood,sushiculture,topchefalumni,washingtondcdiningscene,westafricancuisine,wholefishcuisine,yumehospitalitygroupfalsefullThe Man, The Myth, The Legend, Chef Rock Harper - An Industry Night Exclusive at Rimtanghttps://www.spreaker.com/episode/the-man-the-myth-the-legend-chef-rock-harper-an-industry-night-exclusive-at-rimtang--68852247
Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now.

Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family.

Plug in and let’s eat, talk, and actually look each other in the eye.

Chapters:

00:00 - Introduction
01:50 - "Industry Insights with Chef Rock"
04:42 - "Cooking, Tea, and Rim Tang"
06:50 - Capri Suns and Thai Food
09:55 - Rock Harper: Chef & TV Personality
14:28 - "Theater Skills and Hospitality"
17:55 - Food TV: Pros and Cons
21:11 - Culinary Trends Through TV
24:51 - Passion for Culinary Mission
28:01 - "Building the Nikki Nellis Brand"
30:17 - Restaurant Disappointment Reflections
32:02 - "Chaotic Restaurant Dream Unraveled"
36:11 - Restaurant Business Operations Insights
40:41 - H Street's Community Advocacy
42:00 - Capitol Hill or 8th Street?
45:15 - Smartphones and Dining Experience
49:03 - "Phone Locking System Explained"
52:33 - "Comfort Food with Quality Ingredients"
56:56 - "Follow Me Everywhere!"
57:47 - Outro

Quotes:

"To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis

"In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper

"Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood

"Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab Pit

Key Takeaways:

What It Means to Be a True Hospitality Professional
H Street—Home of Innovation and Community
No Phones Allowed! Rediscovering Connection
The Evolution of America’s Food Scene
Rooted in Family & Heritage—A Taste of Rim Tang
Entrepreneurship: Dream Big, Plan Smarter
Supporting Local—Why It Matters
Legacy, Love, and the Power of Food

Connect with Rock Harper
Instagram:https://www.instagram.com/rockharper/?hl=en
Facebook:https://www.facebook.com/iamrockharper/
Website:https://www.chefrockharper.com/
LinkTree: Rock Harper

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/68852247Fri, 05 Dec 2025 00:36:36 +0000Nycci NellisHey, it’s Nycci! Welcome to Industry Night: my pod/vod love letter to the people who feed us, pour for us, and keep the DMV delicious. We’re posted up in Georgetown at Rimtang —huge thanks to Cici Yang, Chef Saran “Peter” Kannasute, and Chef Prapit...
Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now.

Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family.

Plug in and let’s eat, talk, and actually look each other in the eye.

Chapters:

00:00 - Introduction
01:50 - "Industry Insights with Chef Rock"
04:42 - "Cooking, Tea, and Rim Tang"
06:50 - Capri Suns and Thai Food
09:55 - Rock Harper: Chef & TV Personality
14:28 - "Theater Skills and Hospitality"
17:55 - Food TV: Pros and Cons
21:11 - Culinary Trends Through TV
24:51 - Passion for Culinary Mission
28:01 - "Building the Nikki Nellis Brand"
30:17 - Restaurant Disappointment Reflections
32:02 - "Chaotic Restaurant Dream Unraveled"
36:11 - Restaurant Business Operations Insights
40:41 - H Street's Community Advocacy
42:00 - Capitol Hill or 8th Street?
45:15 - Smartphones and Dining Experience
49:03 - "Phone Locking System Explained"
52:33 - "Comfort Food with Quality Ingredients"
56:56 - "Follow Me Everywhere!"
57:47 - Outro

Quotes:

"To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis

"In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper

"Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood

"Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab Pit

Key Takeaways:

What It Means to Be a True Hospitality Professional
H Street—Home of Innovation and Community
No Phones Allowed! Rediscovering Connection
The Evolution of America’s Food Scene
Rooted in Family & Heritage—A Taste of Rim Tang
Entrepreneurship: Dream Big, Plan Smarter
Supporting Local—Why It Matters
Legacy, Love, and the Power of Food

Connect with Rock Harper
Instagram:https://www.instagram.com/rockharper/?hl=en
Facebook:https://www.facebook.com/iamrockharper/
Website:https://www.chefrockharper.com/
LinkTree: Rock Harper

Featuring Nycci Nellis
Instagram: fullWealth of Whiskey Knowledge With Noah Rothbaumhttps://www.spreaker.com/episode/wealth-of-whiskey-knowledge-with-noah-rothbaum--68679593
Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey.

I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum.

Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky.

He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails.

And now he’s back with a brand new doorstop of a book:

The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything.

So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible.

Chapters:

00:00 — Home Studio Intro & Whiskey Setup
00:59 — Noah’s Whiskey Authority & New 600-Page Bible
01:45 — Noah Joins & Whiskey Everywhere
02:26 — From Scotland Semester to Spirits Journalism
04:07 — St. Andrews Pub Life & Early Exposure
05:49 — Food & Wine Internship & Cocktail Legends
08:27 — Pre-Renaissance Cocktail Culture
09:18 — Breaking Into Spirits Writing & First Book
11:23 — Rye Whiskey: Decline, Confusion & Revival
12:57 — Whiskey Styles: Global Categories 1011
4:27 — Scotch Deep-Dive: Single Malt vs Blended
19:13 — Irish Whiskey Traditions & New Distillers
22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact
24:32 — Canadian Whisky’s Flexible Rules & Blending Culture
25:25 — Becoming a Kentucky Colonel
26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals
31:15 — Barrel Aging: Angel’s Share & Flavor Creation
36:12 — Char Levels, Wood Chemistry & Barrel Finishes
38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity
41:45 — Whiskey in Cocktails: Myths, Water & Technique
46:33 — Highballs, Ginger Mixers & Everyday Drinking
49:03 — Final Notes, Book Access & Upcoming Guests

Quotes:

“The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum

“There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci Nellis

Key Takeaways:

Whiskey Knowledge Isn’t Inherited — It’s Learned
Scotland Shaped Noah’s Whiskey Identity
The Cocktail Renaissance Had Humble Beginnings
Rye Whiskey Was Nearly Extinct
Blends vs Single Malts Is Mostly Marketing
Whiskey Categories Are Simpler Than People Think
Japanese Whisky Is Much Newer Than Its Reputation Implies
Barrels Drive Most of Whiskey’s Flavor
There Are No Real Rules About How to Drink Whiskey
The Whiskey World Is Bigger—and More Accessible—Than Ever

Guest Social Media Links:
Instagram: noah_rothbaum
Order ‘The Whiskey Bible’: Hachette Book Group - The Whiskey Bible
Read his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon Trail

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Media http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/68679593Thu, 27 Nov 2025 07:30:07 +0000Nycci NellisGet ready for a wealth … I mean a WEALTH … of Whiskey knowledge. Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous...
Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey.

I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum.

Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky.

He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails.

And now he’s back with a brand new doorstop of a book:

The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything.

So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible.

Chapters:

00:00 — Home Studio Intro & Whiskey Setup
00:59 — Noah’s Whiskey Authority & New 600-Page Bible
01:45 — Noah Joins & Whiskey Everywhere
02:26 — From Scotland Semester to Spirits Journalism
04:07 — St. Andrews Pub Life & Early Exposure
05:49 — Food & Wine Internship & Cocktail Legends
08:27 — Pre-Renaissance Cocktail Culture
09:18 — Breaking Into Spirits Writing & First Book
11:23 — Rye Whiskey: Decline, Confusion & Revival
12:57 — Whiskey Styles: Global Categories 1011
4:27 — Scotch Deep-Dive: Single Malt vs Blended
19:13 — Irish Whiskey Traditions & New Distillers
22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact
24:32 — Canadian Whisky’s Flexible Rules & Blending Culture
25:25 — Becoming a Kentucky Colonel
26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals
31:15 — Barrel Aging: Angel’s Share & Flavor Creation
36:12 — Char Levels, Wood Chemistry & Barrel Finishes
38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity
41:45 — Whiskey in Cocktails: Myths, Water & Technique
46:33 — Highballs, Ginger Mixers & Everyday Drinking
49:03 — Final Notes, Book Access & Upcoming Guests

Quotes:

“The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum

“There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci Nellis

Key Takeaways:

Whiskey Knowledge Isn’t Inherited — It’s Learned
Scotland Shaped Noah’s Whiskey Identity
The Cocktail Renaissance Had Humble Beginnings
Rye Whiskey Was Nearly Extinct
Blends vs Single Malts Is Mostly Marketing
Whiskey Categories Are Simpler Than People Think
Japanese Whisky Is Much Newer Than Its Reputation Implies
Barrels Drive Most of Whiskey’s Flavor
There Are No Real Rules About How to Drink Whiskey
The Whiskey World Is Bigger—and More Accessible—Than Ever

Guest Social Media Links:
Instagram: noah_rothbaum
Order ‘The Whiskey Bible’: 3100barrelaging,bourbon,canadianwhisky,cocktails,craftdistilling,distilling,irishwhiskey,japanesewhisky,mixology,noahrothbaum,nyccinellis,ryewhiskey,scotch,spiritsindustry,thewhiskeybible,whiskey,whiskeyculture,whiskeyeducation,whiskeyhistory,whiskeytastingfalsefullFresh off the Grill, Sustainable Seafoodhttps://www.spreaker.com/episode/fresh-off-the-grill-sustainable-seafood--68610483
Joining me is Chef Louie Jocson, Vice President of Food & Beverage for California Fish Grill, the fast-casual seafood restaurant founded in 1998 and now has 60+ locations on the West Coast, California Fish Grill is officially expanding to the East Coast for the first time ever, right here in the DMV.

But what I want to explore today is not just what they serve, but how and why. Because California Fish Grill is deeply aligned with Monterey Bay Aquarium’s Seafood Watch program and has some of the most rigorous sustainability standards in the fast-casual world.

Chef Louie has cooked around the world, trained at the California Culinary Academy, earned praise from the James Beard Foundation, And now he’s turning all that expertise toward building a nationally scalable model of sustainable seafood. So let’s get into the chef’s background, the concept, and then — my favorite part — the economics and real-world mechanics of sustainability. What does it take? Who pays for it? And is this actually replicable industry-wide?

Chapters:

00:00 – Welcome to Industry Night
00:14 – Why Chef Louie Is Back
01:21 – Introducing California Fish Grill
02:30 – Chef Louie’s Culinary Origin Story
03:24 – Discovering the Joy of Cooking
05:01 – First Restaurant Jobs & Learning the Ropes
06:21 – Company Culture: No Job Too Small
07:06 – The Rise of Fast Casual
07:43 – What the Concept Looks Like Today
08:56 – Building Your Plate
10:57 – Why Build a Seafood Concept?
12:44 – The Heart of the Mission: TSS
15:03 – Wild vs. Farmed Fish Explained
18:56 – Fresh vs. Frozen
22:12 – A Closer Look at Aquaculture
27:13 – Menu Changes & Fish Availability
30:22 – Regional Favorites in the DMV
33:13 – The Economics of Sustainability
38:07 – Food Waste & Harvest Practices
42:17 – Tips for Home Cooks
43:55 – What’s Next for the DMV

Quotes:

“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis

“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie Jocson

Key Takeaways:

Sustainability drives every sourcing decision.
Chef Louie learned cooking through family necessity.
Fast casual can deliver high-quality, chef-level seafood.
Frozen vs. fresh isn’t the point — taste is.
Modern aquaculture is clean, controlled, and responsible.
Farming is essential to protect wild fisheries.
Menus change when fish populations need recovery.
Regional tastes shape offerings in each market.
Strong supplier relationships keep seafood affordable.
Smart sourcing and flash freezing reduce food waste.

Guests Social Media Links:
Instagram:https://www.instagram.com/californiafishgrill/?hl=en
Facebook:https://www.facebook.com/CaliforniaFishGrill/
Website:https://www.cafishgrill.com/
LinkedIn: https://www.linkedin.com/in/louie-jocson-18303b6b/ https://www.linkedin.com/company/california-fish-grill/posts/?feedView=all

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/68610483Thu, 20 Nov 2025 07:20:07 +0000Nycci NellisHey all, it’s Industry Night with me, Nycci Nellis. And yes, today I am coming to you from home. Don’t panic! I still have all my residencies — a.kitchen + bar in the West End, Fauquier County’s “Fauquier Fabulous,” City Ridge, and of course my...
Joining me is Chef Louie Jocson, Vice President of Food & Beverage for California Fish Grill, the fast-casual seafood restaurant founded in 1998 and now has 60+ locations on the West Coast, California Fish Grill is officially expanding to the East Coast for the first time ever, right here in the DMV.

But what I want to explore today is not just what they serve, but how and why. Because California Fish Grill is deeply aligned with Monterey Bay Aquarium’s Seafood Watch program and has some of the most rigorous sustainability standards in the fast-casual world.

Chef Louie has cooked around the world, trained at the California Culinary Academy, earned praise from the James Beard Foundation, And now he’s turning all that expertise toward building a nationally scalable model of sustainable seafood. So let’s get into the chef’s background, the concept, and then — my favorite part — the economics and real-world mechanics of sustainability. What does it take? Who pays for it? And is this actually replicable industry-wide?

Chapters:

00:00 – Welcome to Industry Night
00:14 – Why Chef Louie Is Back
01:21 – Introducing California Fish Grill
02:30 – Chef Louie’s Culinary Origin Story
03:24 – Discovering the Joy of Cooking
05:01 – First Restaurant Jobs & Learning the Ropes
06:21 – Company Culture: No Job Too Small
07:06 – The Rise of Fast Casual
07:43 – What the Concept Looks Like Today
08:56 – Building Your Plate
10:57 – Why Build a Seafood Concept?
12:44 – The Heart of the Mission: TSS
15:03 – Wild vs. Farmed Fish Explained
18:56 – Fresh vs. Frozen
22:12 – A Closer Look at Aquaculture
27:13 – Menu Changes & Fish Availability
30:22 – Regional Favorites in the DMV
33:13 – The Economics of Sustainability
38:07 – Food Waste & Harvest Practices
42:17 – Tips for Home Cooks
43:55 – What’s Next for the DMV

Quotes:

“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis

“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie Jocson

Key Takeaways:

Sustainability drives every sourcing decision.
Chef Louie learned cooking through family necessity.
Fast casual can deliver high-quality, chef-level seafood.
Frozen vs. fresh isn’t the point — taste is.
Modern aquaculture is clean, controlled, and responsible.
Farming is essential to protect wild fisheries.
Menus change when fish populations need recovery.
Regional tastes shape offerings in each market.
Strong supplier relationships keep seafood affordable.
Smart sourcing and flash freezing reduce food waste.

Guests Social Media Links:
Instagram:https://www.instagram.com/californiafishgrill/?hl=en
Facebook:fullAllow Us To Introduce, Tom Sietsema - An Industry Night Exclusive at Kyojinhttps://www.spreaker.com/episode/allow-us-to-introduce-tom-sietsema-an-industry-night-exclusive-at-kyojin--68447236
First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).

Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.

Chapters:
00:00 – Welcome to Industry Night at YUME Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema

“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute

“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis

“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute

“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff King

Key Takeaways:
A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.
Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.
From Sushi Bar to Brand – The origins of YUME’s expanding empire.
Chef Peter’s Craft – Precision, flavor, and respect for ingredients.
Cici’s Touch – Heart, operations, and seamless hospitality.
Jeff’s Vision – Building dreams into beautiful dining spaces.
Tom Looks Back – 25 years shaping how DC eats.
Food Media Evolution – From print critics to digital voices.
Dining Wisdom – How to make every restaurant experience better.
What’s Next – Tom’s “Lamb Burger Nights” and a new chapter ahead.

Guests Social Media Links:
Instagram: https://www.instagram.com/tomsietsema/?hl=en
Facebook: https://www.facebook.com/tom.sietsema/
Website: https://tomsietsema.com/
LinkedIn: https://www.linkedin.com/in/tomsietsema/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com]]>https://api.spreaker.com/episode/68447236Thu, 13 Nov 2025 07:55:07 +0000Nycci NellisHey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his...
First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).

Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.

Chapters:
00:00 – Welcome to Industry Night at YUME Georgetown
01:15 – Introducing Chef Peter, Cici, and Jeff King
03:00 – How the YUME partnership began
05:45 – Building a dream: from YUME to KYOJIN and RIMTANG
09:30 – The art behind Kyogen’s concept and design
11:50 – Balancing family, business, and creativity
13:40 – What to order and where to sit at KYOJIN
15:00 – Transition: welcoming Tom Sietsema
16:00 – Tom’s path from journalism to food criticism
18:20 – Early days at The Washington Post
21:00 – How DC’s dining scene evolved over 25 years
24:00 – The rise of neighborhood restaurants
27:15 – Michelin, media, and the changing face of reviews
30:40 – Soundchecks, service, and the dining experience
34:10 – Social media, influencers, and food culture today
38:20 – How to dine well: Tom’s advice to restaurant-goers
43:00 – What’s next for Tom after The Post
47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project
50:00 – Nycci’s wrap-up and final thoughts

Quotes:
“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema

“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute

“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis

“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute

“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff King

Key Takeaways:
A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.
Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.
From Sushi Bar to Brand – The...]]>3287chefpeterkannasute,cicikannasute,culinaryentrepreneurship,dcfoodscene,dcrestaurants,foodcriticism,georgetowndining,hospitalityindustry,industrynight,jeffking,kyogendc,modernsushi,nyccinellis,omakasedining,restaurantculture,rimtang,tomsietsema,washingtonpostfoodcritic,yumegeorgetown,yumegroupfalsefullHow We Work Live & Play in Today’s Small Townshttps://www.spreaker.com/episode/how-we-work-live-play-in-today-s-small-towns--68365231
I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.

Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.

So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.

Let’s get into it ~

Chapters:

00:00 - Introduction
02:25 - Childhood Memories in Small Town
06:34 - Main Street Beautification Efforts
08:28 - "Community Drives My Mayoral Run"
12:15 - Escaping the Algorithm's Influence
13:39 - Charming Local Stores Highlights
18:03 - "Warrenton's Transformation During Pandemic"
21:16 - "Reviving Britches Menswear Brand"
23:05 - Britches & Ralph Lauren Origins
29:03 - Building Community Through Main Street
30:59 - Virginia's Collaborative Entrepreneurial Spirit
34:35 - "My Mom's Cooking Legacy"
38:52 - Farm-Sourced Poultry and Produce
40:23 - Managing Staff and Building Bonds
45:24 - "Exploring Warrenton with Gratitude"
46:09 - Follow Me for Food & Fun
46:56 - Outro

Quotes:

“Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill

“Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson

“Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman

“This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci Nellis

Key Takeaways:

Small Towns, Big Heart
The Vibrancy of Main Street
The Power of Community Programming
Work, Live, Play—Redefined
Entrepreneurial Spirit & Local Legends
Local Food, Lasting Flavor
Seasonal Magic & Signature Events
Charm, Opportunity, and Togetherness

Featuring Nycci Nellis:
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/68365231Thu, 06 Nov 2025 07:30:07 +0000Nycci NellisHey everyone, welcome to Industry Night. Today we’re taking a day trip to Warrenton, Virginia, and we’re filming from the beloved Claire’s. Huge thanks to Laura Torpy and the team at Fabulous Fauquier—aka Fauquier Fabulous—for getting us here and...
I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.

Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.

So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.

Let’s get into it ~

Chapters:

00:00 - Introduction
02:25 - Childhood Memories in Small Town
06:34 - Main Street Beautification Efforts
08:28 - "Community Drives My Mayoral Run"
12:15 - Escaping the Algorithm's Influence
13:39 - Charming Local Stores Highlights
18:03 - "Warrenton's Transformation During Pandemic"
21:16 - "Reviving Britches Menswear Brand"
23:05 - Britches & Ralph Lauren Origins
29:03 - Building Community Through Main Street
30:59 - Virginia's Collaborative Entrepreneurial Spirit
34:35 - "My Mom's Cooking Legacy"
38:52 - Farm-Sourced Poultry and Produce
40:23 - Managing Staff and Building Bonds
45:24 - "Exploring Warrenton with Gratitude"
46:09 - Follow Me for Food & Fun
46:56 - Outro

Quotes:

“Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill

“Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson

“Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman

“This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci Nellis

Key Takeaways:

Small Towns, Big Heart
The Vibrancy of Main Street
The Power of Community Programming
Work, Live, Play—Redefined
Entrepreneurial Spirit & Local Legends
Local Food, Lasting Flavor
Seasonal Magic & Signature Events
Charm, Opportunity, and Togetherness

Featuring Nycci Nellis:
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>2836britchesgreatoutdoors,chefannacrossman,clairesrestaurant,communityleadership,farm-to-tabledining,fauquiercountytourism,heartcastmedia,historicdowntown,historicpreservation,localbusinessgrowth,localentrepreneurs,localfoodscene,mainstreetusa,mayorcarternevill,smalltowncharm,smalltownrevival,sustainablemainstreet,virginiawinecountry,warrentonvirginia,workliveplaylifestylefalsefullHot Seat & Happy Pours: Industry Night × When You Just Want a Glass of Winehttps://www.spreaker.com/episode/hot-seat-happy-pours-industry-night-when-you-just-want-a-glass-of-wine--68049109
We’re toasting with Barboursville—a Fiano and a Nebbiolo—and swapping wine “a-ha” moments, DMV dining stories, and a few confessions. I learn more about Zena & Renee’s journeys, they pry out mine. Glasses up & let’s go.

Chapters:

00:00 - Introduction
00:44 - "Live Episode from National Landing"
09:58 - Growing Up Around Bars
15:47 - "Wine: Bringing People Together"
20:27 - Versatile Dining Preferences
26:25 - "Discovering Willamette's Chardonnay Delight"
28:20 - "Wine Trip & Family Memories"
33:21 - Engaged Wine Conversation Dynamics
38:47 - "From Cooking Classes to Online List"
46:43 - "Unexpected Wine Encounters"
48:28 - Customer Service and Flexibility
53:41 - Dining Conversations
58:52 - "Wine Club with Stories"
01:05:18 - "Drag Brunch and Chefs Event"
01:09:19 - "Protect and Support Our Communities"
01:16:56 - "Start with a Glass"
01:23:37 - Podcast Highlights & Event Info
01:24:32 - Outro

Quotes:

“Making a living from your passion is the dream—every day you wake up knowing you’re exactly where you belong.”- Nycci Nellis

“Wine shouldn’t be intimidating—it’s about bringing people together, sharing stories, and welcoming everyone into the club.”- Zena Polin

“Wine is the thread through our celebrations, stories, and connections—it brings us together wherever we are and whatever’s in our glass.”- Renee Gentry

“There’s an energy when a community transforms and grows—whether you’re exploring something new or rediscovering a familiar place, inspiration awaits right here.”- Madeline Long

Key Takeaways

Collaboration is Everything
National Landing is on the Rise
Wine Is for Everyone
Stories Make Sips Special
Say Yes to Adventure—Michelin Stars and Hidden Gems
Hospitality is Human
Advocate—and Celebrate!—Equality
Cheers to Everyday Joy
Know What You Love—But Stay Curious

Zena Polin
Instagram
Facebook
Website

Renee Gentry
Instagram
Facebook
Website

Champagne & Sugar Boutique
Instagram
Website

National Landing BID
Instagram
Facebook
Website

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com
]]>https://api.spreaker.com/episode/68049109Thu, 09 Oct 2025 07:30:08 +0000Nycci NellisIt’s hard when the mic turns on me—I’m wired to ask the questions. But today I’m in the hot seat for a special crossover: Industry Night × When You Just Want a Glass of Wine with Zena Polin & Renee Gentry. We’re recording on Historic 23rd...
We’re toasting with Barboursville—a Fiano and a Nebbiolo—and swapping wine “a-ha” moments, DMV dining stories, and a few confessions. I learn more about Zena & Renee’s journeys, they pry out mine. Glasses up & let’s go.

Chapters:

00:00 - Introduction
00:44 - "Live Episode from National Landing"
09:58 - Growing Up Around Bars
15:47 - "Wine: Bringing People Together"
20:27 - Versatile Dining Preferences
26:25 - "Discovering Willamette's Chardonnay Delight"
28:20 - "Wine Trip & Family Memories"
33:21 - Engaged Wine Conversation Dynamics
38:47 - "From Cooking Classes to Online List"
46:43 - "Unexpected Wine Encounters"
48:28 - Customer Service and Flexibility
53:41 - Dining Conversations
58:52 - "Wine Club with Stories"
01:05:18 - "Drag Brunch and Chefs Event"
01:09:19 - "Protect and Support Our Communities"
01:16:56 - "Start with a Glass"
01:23:37 - Podcast Highlights & Event Info
01:24:32 - Outro

Quotes:

“Making a living from your passion is the dream—every day you wake up knowing you’re exactly where you belong.”- Nycci Nellis

“Wine shouldn’t be intimidating—it’s about bringing people together, sharing stories, and welcoming everyone into the club.”- Zena Polin

“Wine is the thread through our celebrations, stories, and connections—it brings us together wherever we are and whatever’s in our glass.”- Renee Gentry

“There’s an energy when a community transforms and grows—whether you’re exploring something new or rediscovering a familiar place, inspiration awaits right here.”- Madeline Long

Key Takeaways

Collaboration is Everything
National Landing is on the Rise
Wine Is for Everyone
Stories Make Sips Special
Say Yes to Adventure—Michelin Stars and Hidden Gems
Hospitality is Human
Advocate—and Celebrate!—Equality
Cheers to Everyday Joy
Know What You Love—But Stay Curious

Zena Polin
Instagram
Facebook
Website

Renee Gentry
Instagram
Facebook
Website

Champagne & Sugar Boutique
Instagram
Website

National Landing BID
Instagram
5092barboursville,barchinois,barcolline,beautychampagne&sugarboutique,crossoverepisode,crystalcity,fiano,historic23rdstreet,industrynight,nationallanding,nihao,nyccinellis,pentagoncity,potomacyard,reneegentry,surreal,taqueriaxochi,waterpark,whenyoujustwantaglassofwine,zenapolinfalsefullThe Intersection of The Community, Contemporary Art & Culinaryhttps://www.spreaker.com/episode/the-intersection-of-the-community-contemporary-art-culinary--67855832
I’m here today at Capital One Center in Tysons, Virginia, a 35-acre mixed-use development that has completely redefined this part of Fairfax County. It’s not just office towers and retail; it’s a cultural hub with Capital One Hall, The Watermark Hotel, Capital One Park, and The Perch, a three-acre skypark with a biergarten, food trucks, and even mini golf. And built into all of it is a deep commitment to the arts, whether that’s public sculptures, world-class performances, or what’s plated in the restaurants here.

That commitment is front and center this fall with the Capital One Center Celebration of the Arts, a two-day immersive festival happening October 4th and 5th. I will be there leading a fireside chat with artists and chefs. The event will transform the campus into a multi-block celebration filled with installations, workshops, live music, culinary experiences, and more — all in partnership with the Tephra Institute of Contemporary Art.

To talk about the festival and the bigger story of Capital One Center, I am thrilled to be joined by:

Erin Mical, Vice President of Central Operations at Capital One, who oversees much of the vision and growth of this development,
Meghan Trossen, Senior Manager of Marketing and Community Affairs, who curates the community programming and signature events that bring this campus to life,
and Jonell Logan, Executive Director of the Tephra Institute of Contemporary Art, who is collaborating with Capital One on this year’s festival.

Erin Mical, Vice President of Central Operations at Capital One, who oversees much of the vision and growth of this development,
Meghan Trossen, Senior Manager of Marketing and Community Affairs, who curates the community programming and signature events that bring this campus to life,
and Jonell Logan, Executive Director of the Tephra Institute of Contemporary Art, who is collaborating with Capital One on this year’s festival.

We have a lot to get into — development, community, art, and why creativity matters now more than ever.

Chapters:

00:00 - Introduction
03:32 - Local Flavor and Arts Festival
05:47 - Revitalizing Fairfax: Talent and Arts
09:21 - "Expanding Green Spaces in Fairfax"
13:01 - Cap One Center Culinary Fest
14:49 - Multidisciplinary Arts Festival Planned
19:51 - Contemporary Art Institute Overview
23:50 - Public Art Celebration Event
27:24 - Defining Art Subjectively
28:49 - Office Art Showcase Access
34:24 - "Culinary and Art Festival Preview"
35:25 - "Foodie and the Beast Overview"
36:02 - Outro

Quotes:

“Uniting food and art for a weekend inspires and showcases our community's passionate creators.”- Nycci Nellis

“Integrating hospitality creates welcoming spaces for everyone—enjoying a meal, a show, or connecting with neighbors.”- Erin Mical

“Emphasizing the arts, we ensure everyone leaves inspired and connected, whether they're creating, tasting, watching, or participating.”- Meghan Trossen

“Our space fosters conversation and exploration, offering a safe environment to experience and appreciate the full range of contemporary art.”- Jonell Logan

Key Takeaways:

Redefining Community Spaces
Art in All Forms
A Vision Brought to Life
Hands-On Community Engagement
Heartfelt Partnerships
Art as Experience, Not Just Exhibit
Inspiring Stories, Lasting Impact
Everyone Belongs

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>2183capitalonecenter,capitalonehall,capitalonepark,celebrationofthearts,communityengagement,culinaryexperiences,erinmical,fairfaxcountydevelopment,foodtrucks,industrynight,jonelllogan,meghantrossen,minigolf,nyccinellis,publicart,skyparkbiergarten,tephrainstituteofcontemporarya,theperch,thewatermarkhotel,tysonsvirginiafalsefullMichael x Mehttps://www.spreaker.com/episode/michael-x-me--67810174
What was once the historic Fannie Mae headquarters is now a 10-acre, mixed-use community, home to residences, shops, a Wegmans, an Equinox, and a growing collection of destination restaurants.

And today, I’m thrilled to be sitting down in one of the most anticipated openings yet: Acqua Bistecca, from the legendary Michael Mina. Many of you know Mina from his D.C. debut back in 2009 with Bourbon Steak at the Four Seasons. Over the years, that restaurant has remained one of the city’s best, thanks to extraordinary teams led by chefs like David Varley and Adam Sobel, and sommeliers like Winn Roberton.

But Mina’s story stretches back even further, to his very first restaurant, AQUA, in San Francisco in 1991, and now extends to 30+ restaurants worldwide under his MINA Group. Mina has built a reputation for blending creativity and hospitality into every project. And now, with Acqua Bistecca at City Ridge, he’s bringing D.C. a new Italian-inspired concept that’s equal parts party and fine dining.

Oh and we get a special guest, Chef Colin Clark AB’s executing chef pops in with one of Mina’s famous steaks.

Chapters:

00:00 - Introduction
01:15 - "Michael Mina's New Restaurant Chat"
05:34 - "Consistency Key in Modern Hospitality"
07:51 - D.C. Food Scene Growth Forecast
12:13 - "Lively Italian Restaurant Vibes"
13:29 - Opulent Hotel Design Resurgence
19:02 - "Culinary Collaboration and Vision"
21:12 - Unique Advance-Order Large Dishes
25:20 - "Kitchen Transparency Through Recipe Exchange"
27:40 - "Meeting Chef Colin Clark"
28:30 - Outro

Quotes:

“Opening is just the beginning. True success comes from empowering your team to consistently create something extraordinary together.”- Michael Mina

“Creating unique and memorable experiences for people inspires me every day.”- Colin Clark

“The magic of a restaurant lies not just in the food, but in the moments when people come together to celebrate with energy and joy.”- Nycci Nellis

Key Takeaways:

Humble Beginnings to Industry Icon
The Secret to Restaurant Longevity
Building a Hospitality Empire
The Magic of Acqua Bisteca
Menu Highlights and Collaboration
Advice for Aspiring Chefs
Hospitality’s New Era in DC
The Power of Passion and Partnership

Michael Mina:
Instagram:https://www.instagram.com/chefmichaelmina/?hl=en
Facebook: https://www.facebook.com/ChefMichaelMina
Website:https://theminagroup.com/

Chef Colin Clark:
LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/
Website:https://www.viarestaurants.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/67810174Thu, 25 Sep 2025 07:35:07 +0000Nycci NellisWelcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively—across the culinary, hospitality, and creative industries. I’m your host, Nycci Nellis, and today I’m once again coming to you from City...
What was once the historic Fannie Mae headquarters is now a 10-acre, mixed-use community, home to residences, shops, a Wegmans, an Equinox, and a growing collection of destination restaurants.

And today, I’m thrilled to be sitting down in one of the most anticipated openings yet: Acqua Bistecca, from the legendary Michael Mina. Many of you know Mina from his D.C. debut back in 2009 with Bourbon Steak at the Four Seasons. Over the years, that restaurant has remained one of the city’s best, thanks to extraordinary teams led by chefs like David Varley and Adam Sobel, and sommeliers like Winn Roberton.

But Mina’s story stretches back even further, to his very first restaurant, AQUA, in San Francisco in 1991, and now extends to 30+ restaurants worldwide under his MINA Group. Mina has built a reputation for blending creativity and hospitality into every project. And now, with Acqua Bistecca at City Ridge, he’s bringing D.C. a new Italian-inspired concept that’s equal parts party and fine dining.

Oh and we get a special guest, Chef Colin Clark AB’s executing chef pops in with one of Mina’s famous steaks.

Chapters:

00:00 - Introduction
01:15 - "Michael Mina's New Restaurant Chat"
05:34 - "Consistency Key in Modern Hospitality"
07:51 - D.C. Food Scene Growth Forecast
12:13 - "Lively Italian Restaurant Vibes"
13:29 - Opulent Hotel Design Resurgence
19:02 - "Culinary Collaboration and Vision"
21:12 - Unique Advance-Order Large Dishes
25:20 - "Kitchen Transparency Through Recipe Exchange"
27:40 - "Meeting Chef Colin Clark"
28:30 - Outro

Quotes:

“Opening is just the beginning. True success comes from empowering your team to consistently create something extraordinary together.”- Michael Mina

“Creating unique and memorable experiences for people inspires me every day.”- Colin Clark

“The magic of a restaurant lies not just in the food, but in the moments when people come together to celebrate with energy and joy.”- Nycci Nellis

Key Takeaways:

Humble Beginnings to Industry Icon
The Secret to Restaurant Longevity
Building a Hospitality Empire
The Magic of Acqua Bisteca
Menu Highlights and Collaboration
Advice for Aspiring Chefs
Hospitality’s New Era in DC
The Power of Passion and Partnership

Michael Mina:
Instagram:https://www.instagram.com/chefmichaelmina/?hl=en
Facebook: https://www.facebook.com/ChefMichaelMina
Website:https://theminagroup.com/

Chef Colin Clark:
LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/
Website:https://www.viarestaurants.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
1730acquabistecca,adamsobel,bourbonsteakdc,cityridgedc,colinclarkchef,creativehospitality,culinaryinnovation,davidvarley,dcfoodscene,destinationrestaurants,hospitalityindustry,industrynightpodcast,italianfinedining,michaelmina,minagroup,nyccinellis,restaurantlongevity,restaurantopeningsdc,washingtondcrestaurants,winnrobertonfalsefullGetting Nourishedhttps://www.spreaker.com/episode/getting-nourished--67368081
City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.

In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.

Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.

Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant, it’s a mission, a movement, and a must-visit.

Chapters:

00:00 - Introduction
02:24 - "Michelin Stars & Culinary Conversations"
05:13 - Community-Centric Experiential Living
07:02 - Cultivating Intimate Community Living
10:50 - Wegmans D.C.: Diverse Culinary Offerings
13:46 - "Youngest Chef's Award-Winning Mita"
16:30 - "Reimagining Luxury in Dining"
21:44 - Reluctant Stay Amidst Political Tensions
24:08 - Starting a Home Experience Initiative
28:44 - "Culinary Transition and Pursuit"
29:26 - Mita's Unique Fine Dining Experience
33:26 - "Tasting the Chef's Mood"
38:38 - "Nourishing Hospitality at Mita"
39:22 - "Creating a Homely Restaurant Atmosphere"
45:15 - Essential Restaurant Collaborations Explained
47:43 - Balancing Work and Relationships
50:02 - "Culinary Adventures with YC Cinelli"
51:05 - Outro

Key Takeaways:

Reimagining City Living
Building Communities, Not Just Buildings
Award-Winning Plant-Based Excellence
The Power of Collaboration and Connection
Hospitality with Heart
Cultural and Culinary Fusion
Resilience and Inspiration
Pursuing Passion and Joy

Guests Social Media Links:

Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlz
https://www.instagram.com/kingstreetoyster?igsh=OXBqNnBncXdzMmk2 https://www.instagram.com/shinwaizakayadc/

Rob Wolcheski:
Instagram:https://www.instagram.com/shinwaizakayadc/

Tatiana Mora:
Instagram: https://www.instagram.com/mita_dc/
Website: https://www.mitadc.com

Miguel Guerra:
Instagram: https://www.instagram.com/mita_dc/
Website: https://www.mitadc.com

Maru Valdes:
Instagram:https://www.instagram.com/maru_valdes5?igsh=bDkxZWdnZWVqNHNt

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com]]>https://api.spreaker.com/episode/67368081Thu, 21 Aug 2025 07:15:07 +0000Nycci NellisWelcome back to Industry Night, the podcast where we dig deep into what’s cooking, literally and figuratively, across the culinary and hospitality industries. I’m your host, Nycci Nellis, and I’m thrilled to kick off my new residency at City Ridge!...
City Ridge isn’t just another development, it’s a 10-acre reimagining of the former Fannie Mae headquarters into a thriving mixed-use community. Think Wegmans, Equinox, sleek residences, buzzing restaurants, and thoughtfully curated retail. As someone who’s always been fascinated by how large-scale developments come to life, especially when it comes to nailing the aesthetic and attracting the right culinary talent, this is a total dream assignment.

In this episode, I sit down with Rob Wolcheski, who’s been involved with the City Ridge project since day one. We chat inside the gorgeous new Shinwa Izakaya, where Chef Winston sends out an incredible sushi spread while we unpack how City Ridge evolved from blueprints to a neighborhood anchor.

Then, I head over to King Street Oyster Bar for a briny intermission (see: massive tray of oysters in front of me) as I welcome two very special guests: Tatiana Mora and Miguel Guerra, the powerhouse culinary duo behind MITA. We talk about their Michelin-starred journey, deep cultural roots, and how MITA blends Latin American cuisine with a holistic, wellness-driven philosophy.

Tatiana is the first Venezuelan female chef to earn a Michelin star. Miguel? The youngest Venezuelan chef to achieve that same feat. Together, they’ve created more than a restaurant, it’s a mission, a movement, and a must-visit.

Chapters:

00:00 - Introduction
02:24 - "Michelin Stars & Culinary Conversations"
05:13 - Community-Centric Experiential Living
07:02 - Cultivating Intimate Community Living
10:50 - Wegmans D.C.: Diverse Culinary Offerings
13:46 - "Youngest Chef's Award-Winning Mita"
16:30 - "Reimagining Luxury in Dining"
21:44 - Reluctant Stay Amidst Political Tensions
24:08 - Starting a Home Experience Initiative
28:44 - "Culinary Transition and Pursuit"
29:26 - Mita's Unique Fine Dining Experience
33:26 - "Tasting the Chef's Mood"
38:38 - "Nourishing Hospitality at Mita"
39:22 - "Creating a Homely Restaurant Atmosphere"
45:15 - Essential Restaurant Collaborations Explained
47:43 - Balancing Work and Relationships
50:02 - "Culinary Adventures with YC Cinelli"
51:05 - Outro

Key Takeaways:

Reimagining City Living
Building Communities, Not Just Buildings
Award-Winning Plant-Based Excellence
The Power of Collaboration and Connection
Hospitality with Heart
Cultural and Culinary Fusion
Resilience and Inspiration
Pursuing Passion and Joy

Guests Social Media Links:

Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlz
https://www.instagram.com/kingstreetoyster?igsh=OXBqNnBncXdzMmk2 https://www.instagram.com/shinwaizakayadc/

Rob Wolcheski:
Instagram:https://www.instagram.com/shinwaizakayadc/

Tatiana Mora:
Instagram: https://www.instagram.com/mita_dc/
Website:3086chefwinston,cityridge,culinarycommunity,femalechefpioneer,hospitalityindustry,industrynight,kingstreetoysterbar,latinamericancuisine,michelinstar,miguelguerra,mita,mixed-usedevelopment,nyccinellis,oysters,robwolcheski,shinwaizakaya,sushi,tatianamora,venezuelanchefs,washingtondcfalsefullHistory & Cocktails at Annex on 12thhttps://www.spreaker.com/episode/history-cocktails-at-annex-on-12th--67155573
We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton Annex. First up is Stephen Johnson, Senior Community Manager and a walking encyclopedia of the building’s past lives. From presidential vault doors to luxe speakeasies (yes, The Vault is real), Stephen walks us through how this adaptive reuse project blends D.C. history with modern luxury.

Then … drum roll, please … I catch up with an old, old, old friend, the legendary Todd Thrasher. Todd and I started our careers side by side, and to say we've come a long way is an understatement. He’s now the man behind Thrasher’s Rum, Tiki TNT, and some of the most unforgettable drinks in the DMV. We talk distilling, building community, his new collab with Annex (including a custom “1936” rum for new residents!), and why cocktails should always come with a story, and sometimes a Solo cup?

Tune in for:

Historic D.C. real estate glow-ups
Rum, cocktails, and sustainable sipping
Why Annex on 12th might be your dream home
And the kind of industry convo you won’t hear anywhere else

Chapters:

00:00 - Introduction
00:33 - Exclusive Apartment Speakeasy Rum
04:07 - Historic Building Transformed into Residences
06:13 - "1930s Art Deco Luxury Vibes"
11:55 - Cocktail Epiphany in 1999
16:03 - "Farm-to-Table Bar Success Story"
17:50 - Expanding Beverage Scene in D.C.
20:26 - "Family Distillery Dream"
24:26 - Restaurant Industry: Initiative 82 Confusion
29:11 - Restaurant Challenges and Pricing Strategies
31:39 - Barrels: Aged Peach Brandy Update
34:39 - Choosing Local Over Big Names
36:43 - "Industry Night Reflections"
37:47 - Outro

Quotes:

"Creating spaces for connection beyond four walls, like our speakeasy, builds a vibrant community that truly sets us apart."- Stephen Johnson

"Strive for excellence in everything you do, infusing love, creativity, and meaning into each action."- Todd Thrasher

“We’ve seen D.C.’s dining evolve, but it’s the quest for new, local, and heartfelt experiences that keeps us inspired and coming back.”- Nycci Nellis

Key Takeaways:

History Comes to Life at Annex on 12th
Hospitality That Feels Like Home (But Better!)
The Vault: D.C.’s Hidden Gem Speakeasy
Todd Thrasher: Crafting the Capital’s Cocktail Culture
Sipping Local: Collaboration & Innovation
The Changing Tides of the D.C. Restaurant Scene
Passion, Legacy, and Looking Forward

Connect with the Guests:

TODD:
Instagram: https://www.instagram.com/toddthrasher/?hl=en
X: https://x.com/barthrasher
Website: https://www.thrashersrum.com/

STEPHEN:
Website: https://www.thebrandguild.com/
Website: https://www.annexon12th.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/67155573Thu, 31 Jul 2025 07:10:07 +0000Nycci NellisThis week’s Industry Night has it all, historic preservation, stunning design & rum-soaked nostalgia. We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton...
We recorded on-site at Annex on 12th, a posh new residential community that brings serious Art Deco glamour to what was once the USDA Cotton Annex. First up is Stephen Johnson, Senior Community Manager and a walking encyclopedia of the building’s past lives. From presidential vault doors to luxe speakeasies (yes, The Vault is real), Stephen walks us through how this adaptive reuse project blends D.C. history with modern luxury.

Then … drum roll, please … I catch up with an old, old, old friend, the legendary Todd Thrasher. Todd and I started our careers side by side, and to say we've come a long way is an understatement. He’s now the man behind Thrasher’s Rum, Tiki TNT, and some of the most unforgettable drinks in the DMV. We talk distilling, building community, his new collab with Annex (including a custom “1936” rum for new residents!), and why cocktails should always come with a story, and sometimes a Solo cup?

Tune in for:

Historic D.C. real estate glow-ups
Rum, cocktails, and sustainable sipping
Why Annex on 12th might be your dream home
And the kind of industry convo you won’t hear anywhere else

Chapters:

00:00 - Introduction
00:33 - Exclusive Apartment Speakeasy Rum
04:07 - Historic Building Transformed into Residences
06:13 - "1930s Art Deco Luxury Vibes"
11:55 - Cocktail Epiphany in 1999
16:03 - "Farm-to-Table Bar Success Story"
17:50 - Expanding Beverage Scene in D.C.
20:26 - "Family Distillery Dream"
24:26 - Restaurant Industry: Initiative 82 Confusion
29:11 - Restaurant Challenges and Pricing Strategies
31:39 - Barrels: Aged Peach Brandy Update
34:39 - Choosing Local Over Big Names
36:43 - "Industry Night Reflections"
37:47 - Outro

Quotes:

"Creating spaces for connection beyond four walls, like our speakeasy, builds a vibrant community that truly sets us apart."- Stephen Johnson

"Strive for excellence in everything you do, infusing love, creativity, and meaning into each action."- Todd Thrasher

“We’ve seen D.C.’s dining evolve, but it’s the quest for new, local, and heartfelt experiences that keeps us inspired and coming back.”- Nycci Nellis

Key Takeaways:

History Comes to Life at Annex on 12th
Hospitality That Feels Like Home (But Better!)
The Vault: D.C.’s Hidden Gem Speakeasy
Todd Thrasher: Crafting the Capital’s Cocktail Culture
Sipping Local: Collaboration & Innovation
The Changing Tides of the D.C. Restaurant Scene
Passion, Legacy, and Looking Forward

Connect with the Guests:

TODD:
Instagram: https://www.instagram.com/toddthrasher/?hl=en
X: https://x.com/barthrasher
Website: https://www.thrashersrum.com/

STEPHEN:
Website: https://www.thebrandguild.com/
Website: https://www.annexon12th.com/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
fullThe Cocktail Culture with Glendon Hartley & Chad Spanglerhttps://www.spreaker.com/episode/the-cocktail-culture-with-glendon-hartley-chad-spangler--66584063
Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the middle of the city, so chic.

Later in the show, I am joined by two of DC’s biggest hospitality stars, Chad Spangler and Glendon Hartley. You know them from the award-winning Service Bar, Causa, and Amazonia, and we dive into their journey, their evolution, and what’s next for their ever-growing culinary empire.

But first, I kick things off with the a.kitchen+bar team. Big thanks to Ellen Yin and crew for hosting us. Ellen, as many of you know, is a James Beard Foundation Outstanding Restaurateur and a powerhouse in the industry.

I catch up with Ellen and Diana Kendrick about what’s happening her at a.kitchen+bar, including a BBQ series that’s bringing top chefs, and a whole lot of heat.

To all my Industry Night listeners, thank you. Whether you’re tuning in on your favorite podcast platform or watching on YouTube, I’m so grateful for your support.

Be sure to subscribe, never miss a morsel, and I’ll see you next time on Industry Night!

Chapters:

00:00 - Introduction
00:14 - Cocktail Innovators and Culinary Stories
03:34 - "Embracing D.C.'s Vibrant Dining Scene"
09:15 - Reunion with Restaurateurs Chad & Glendon
12:40 - Bartender's Cross-Country Journey
16:04 - Journey to Fashion and Cocktail Renaissance
18:16 - DC Cocktail Scene Foundations
20:18 - Bartender Competitions as Performance
23:36 - "Prioritizing Hospitality Over Cocktails"
28:16 - Dan Simons' Hospitality Business Vision
32:12 - Memorable Restaurant Experience
34:57 - Discovering Pisco Through Culture and Mentorship
38:00 - From Bartending to Hospitality Management
41:59 - Evolving Restaurant Culture Training
44:37 - Bartender Exchange and Learning
48:58 - Essence of Hospitality: Show Care
49:34 - Innovative Drink Inspirations in Madrid
52:07 - Outro

Quotes:

"It's about the experience, not just the product. Service defines us."- Chad Spangler

"A rising tide lifts all boats. We share our knowledge to elevate the community."- Glendon Hartley

"Natural wines are sustainable, supporting small businesses and diverse families worldwide—a connection for us and our guests."- Ellen Yin

"Supporting our community and the hospitality industry is vital because hospitalitarians drive positive changes."- Diana Kendrick

"I love helping others find their path. Like attracts like, fueling our thriving community."- Nycci Nellis

Key Takeaways:

From Humble Beginnings to National Acclaim
The Power of Community and Collaboration
Revolutionizing Cocktail Culture in DC
The Art (and Heart) of Hospitality
Learning Never Stops
Changing What a ‘Bar’ Means
Mentorship & Leadership Matter
Bringing the World Home

Connect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=en
Website: https://www.servicebardc.com/

Connect with Chad Spangler:
Instagram: https://www.instagram.com/chadspangler11/?hl=en
Website: https://www.servicebardc.com/

Connect with Ellen Yin:
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA
Personal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Connect with Diana Kendrick:
Personal Instagram: https://www.instagram.com/maitreddk/
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/66584063Thu, 19 Jun 2025 07:35:07 +0000Nycci NellisHey there, Nycci Nellis here, and welcome to another episode of Industry Night! Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the...
Today’s show is a special one. I’m coming to you from the gorgeous, sun-dappled patio of a.kitchen+bar in the West End of DC. Seriously, it’s a little oasis right in the middle of the city, so chic.

Later in the show, I am joined by two of DC’s biggest hospitality stars, Chad Spangler and Glendon Hartley. You know them from the award-winning Service Bar, Causa, and Amazonia, and we dive into their journey, their evolution, and what’s next for their ever-growing culinary empire.

But first, I kick things off with the a.kitchen+bar team. Big thanks to Ellen Yin and crew for hosting us. Ellen, as many of you know, is a James Beard Foundation Outstanding Restaurateur and a powerhouse in the industry.

I catch up with Ellen and Diana Kendrick about what’s happening her at a.kitchen+bar, including a BBQ series that’s bringing top chefs, and a whole lot of heat.

To all my Industry Night listeners, thank you. Whether you’re tuning in on your favorite podcast platform or watching on YouTube, I’m so grateful for your support.

Be sure to subscribe, never miss a morsel, and I’ll see you next time on Industry Night!

Chapters:

00:00 - Introduction
00:14 - Cocktail Innovators and Culinary Stories
03:34 - "Embracing D.C.'s Vibrant Dining Scene"
09:15 - Reunion with Restaurateurs Chad & Glendon
12:40 - Bartender's Cross-Country Journey
16:04 - Journey to Fashion and Cocktail Renaissance
18:16 - DC Cocktail Scene Foundations
20:18 - Bartender Competitions as Performance
23:36 - "Prioritizing Hospitality Over Cocktails"
28:16 - Dan Simons' Hospitality Business Vision
32:12 - Memorable Restaurant Experience
34:57 - Discovering Pisco Through Culture and Mentorship
38:00 - From Bartending to Hospitality Management
41:59 - Evolving Restaurant Culture Training
44:37 - Bartender Exchange and Learning
48:58 - Essence of Hospitality: Show Care
49:34 - Innovative Drink Inspirations in Madrid
52:07 - Outro

Quotes:

"It's about the experience, not just the product. Service defines us."- Chad Spangler

"A rising tide lifts all boats. We share our knowledge to elevate the community."- Glendon Hartley

"Natural wines are sustainable, supporting small businesses and diverse families worldwide—a connection for us and our guests."- Ellen Yin

"Supporting our community and the hospitality industry is vital because hospitalitarians drive positive changes."- Diana Kendrick

"I love helping others find their path. Like attracts like, fueling our thriving community."- Nycci Nellis

Key Takeaways:

From Humble Beginnings to National Acclaim
The Power of Community and Collaboration
Revolutionizing Cocktail Culture in DC
The Art (and Heart) of Hospitality
Learning Never Stops
Changing What a ‘Bar’ Means
Mentorship & Leadership Matter
Bringing the World Home

Connect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=en
Website: https://www.servicebardc.com/

Connect with Chad Spangler:
Instagram: https://www.instagram.com/chadspangler11/?hl=en
Website: https://www.servicebardc.com/

Connect with Ellen Yin:
Website: 3148bartending,cocktails,collaboration,community,creativity,culinary,culture,dc,diversity,entrepreneurship,evolution,experience,hospitality,innovation,inspiration,leadership,mentorship,restaurants,sustainability,trainingfalsefullWolfgang & Mehttps://www.spreaker.com/episode/wolfgang-me--66058438
Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.

Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?

Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)

So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.

Chapters:

00:00 - Introduction
00:15 - Catching Up with Wolfgang Puck
06:06 - Smoked Salmon Bread Dilemma
06:35 - Spontaneous Salmon Pizza Creation
09:47 - Global Dining Challenges and Opportunities
15:07 - Trends Inspiring Global Restaurateur
17:40 - Finding Your Unique Voice
22:02 - Passionate Chef's Lifelong Dedication
22:38 - Empty Nest: Adapting Together
23:14 - Outro

Quotes:

“Making my team feel good ensures our guests do too. Hospitality is everything.”- Wolfgang Puck

“It’s not just great food—it’s about connecting, building community, and making a meaningful impact with passion.”- Nycci Nellis

Key Takeaways:

Humble Roots, Bold Dreams
The Power of Mentorship
Reinventing Restaurant Culture
Hospitality Is Everything
Global Influence, Local Roots
Evolving Through Adversity
Never Stop Creating

Connect with Wolfgang Puck

Instagram: https://www.instagram.com/wolfgangpuck/?hl=en
Facebook: https://www.facebook.com/wolfgangpuck
Website: https://wolfgangpuck.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/66058438Thu, 15 May 2025 07:50:08 +0000Nycci NellisHey there, it’s me—Nycci Nellis—and welcome back to Industry Night! Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside...
Today’s show is a big one. We’re talking steak, style, and serious star power. That’s right, I’m coming to you from the stunning CUT DC, the sleek, modern steakhouse tucked inside Rosewood Washington, D.C., right in the heart of Georgetown.

Now, if you’ve ever had a dry-aged ribeye that made you want to cry happy tears or a martini that just hit different, then you’ve likely been touched by the culinary genius of Wolfgang Puck—a global hospitality icon whose name is synonymous with innovation, elegance, and incredible food - smoked salmon pizza anyone?

Wolfgang’s CUT concept has evolved into a powerhouse brand with locations around the globe, and CUT DC—helmed by Executive Chef Andrew Ho—is his Mid-Atlantic love letter, bringing refined service and bold flavors to one of the city’s most charming neighborhoods. And now, CUT is adding weekday lunch to the mix, raising the stakes on the return of the business lunch. (Yes, martinis included.)

So today, we’re diving into the evolution of CUT, what’s inspiring Wolfgang right now, and how he sees the dining landscape shifting, both here in the U.S. and around the world.

Chapters:

00:00 - Introduction
00:15 - Catching Up with Wolfgang Puck
06:06 - Smoked Salmon Bread Dilemma
06:35 - Spontaneous Salmon Pizza Creation
09:47 - Global Dining Challenges and Opportunities
15:07 - Trends Inspiring Global Restaurateur
17:40 - Finding Your Unique Voice
22:02 - Passionate Chef's Lifelong Dedication
22:38 - Empty Nest: Adapting Together
23:14 - Outro

Quotes:

“Making my team feel good ensures our guests do too. Hospitality is everything.”- Wolfgang Puck

“It’s not just great food—it’s about connecting, building community, and making a meaningful impact with passion.”- Nycci Nellis

Key Takeaways:

Humble Roots, Bold Dreams
The Power of Mentorship
Reinventing Restaurant Culture
Hospitality Is Everything
Global Influence, Local Roots
Evolving Through Adversity
Never Stop Creating

Connect with Wolfgang Puck

Instagram: https://www.instagram.com/wolfgangpuck/?hl=en
Facebook: https://www.facebook.com/wolfgangpuck
Website: https://wolfgangpuck.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>1415falsefullA Bubbly Conversation With Paula Kornellhttps://www.spreaker.com/episode/a-bubbly-conversation-with-paula-kornell--65931048
Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at the entrance of Georgetown. It’s the kind of place where every glass is a celebration and every corner is camera-ready.

I’m starting things off with Elli Benchimol, the visionary behind this little gem and its upstairs sister space, La Bohème. She’s created a haven for Champagne lovers, cocktail seekers, and anyone in need of a touch of magic in their glass. And with her is her chef, Jennifer Castañeda-Jones.

Then—get ready to sparkle—we’re talking bubbles with Paula Kornell, Napa Valley Vintner and fourth-generation sparkling wine maker. Paula is in town as part of the Napa Valley Vintners annual visit to D.C., where they hit Capitol Hill to talk trade, health, fire mitigation, and more. But tonight? She's here to pour and to shine.

We’ll sip on a few of her exquisite bottles and dive into Paula’s legacy, her vision, and why sparkling wine is not just for special occasions anymore.

Chapters:

00:00 - Introduction
00:14 - Wine Bar Evolves After Michelin Recognition
03:28 - Seasonal Artist-Themed Dining Experience
06:47 - "Exciting Napa Valley Event"
12:57 - Riddling Process Explained
14:25 - Final Touches & Risks
18:41 - Provence Rosé Awakening
21:11 - "What Did You Really Want?"
24:13 - "Champagne vs. Sparkling Wine"
27:17 - "DC Advocacy for Fire Victims"
29:43 - Napa Valley: A Beautiful Gem
30:19 - Outro

Key Takeaways:

From Parisian Dreams to DC Delights
Art, Food, and Experience Collide
Champagne & Change
Heritage in Every Bubble
The Magic of Method Champenoise
Sparkling for Every Occasion (and Dish!)
Facing the Fires
A Toast to Inspiration

Quotes:

"I aimed to create a joyful neighborhood spot that feels like a magical night in Paris, with timeless classics and moments of delight in every visit."- Elli Benchimol

"By embracing refinement, modernity, and seasonality, our ever-evolving menu reflects our best discoveries and authentic selves."- Jennifer Castaneda Jones

"Champagne captures life's 'ah' moments—little celebrations in a glass. We all deserve more of these joys, wherever we may find them."- Paula Kornell

"Sparkling wine transforms the everyday into the extraordinary—it's not just for special occasions, but for savoring life's simple joys."- Nycci Nellis

Elli Benchimol

Instagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/
Facebook: https://www.facebook.com/aperodc
Website: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4w

Paula Kornell

Instagram: https://www.instagram.com/paulakornellsparkling/
Facebook: https://www.facebook.com/paulakornellsparkling/
Website: https://www.paulakornell.com/history

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/65931048Thu, 08 May 2025 08:15:07 +0000Nycci NellisWell, hello bubbles! It’s me, Nycci Nellis, and welcome to Industry Night, where we sip, swirl, and spill the sparkling tea on all things delicious. Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at...
Today’s episode comes to you from Apéro—the utterly charming Champagne and caviar bar tucked right at the entrance of Georgetown. It’s the kind of place where every glass is a celebration and every corner is camera-ready.

I’m starting things off with Elli Benchimol, the visionary behind this little gem and its upstairs sister space, La Bohème. She’s created a haven for Champagne lovers, cocktail seekers, and anyone in need of a touch of magic in their glass. And with her is her chef, Jennifer Castañeda-Jones.

Then—get ready to sparkle—we’re talking bubbles with Paula Kornell, Napa Valley Vintner and fourth-generation sparkling wine maker. Paula is in town as part of the Napa Valley Vintners annual visit to D.C., where they hit Capitol Hill to talk trade, health, fire mitigation, and more. But tonight? She's here to pour and to shine.

We’ll sip on a few of her exquisite bottles and dive into Paula’s legacy, her vision, and why sparkling wine is not just for special occasions anymore.

Chapters:

00:00 - Introduction
00:14 - Wine Bar Evolves After Michelin Recognition
03:28 - Seasonal Artist-Themed Dining Experience
06:47 - "Exciting Napa Valley Event"
12:57 - Riddling Process Explained
14:25 - Final Touches & Risks
18:41 - Provence Rosé Awakening
21:11 - "What Did You Really Want?"
24:13 - "Champagne vs. Sparkling Wine"
27:17 - "DC Advocacy for Fire Victims"
29:43 - Napa Valley: A Beautiful Gem
30:19 - Outro

Key Takeaways:

From Parisian Dreams to DC Delights
Art, Food, and Experience Collide
Champagne & Change
Heritage in Every Bubble
The Magic of Method Champenoise
Sparkling for Every Occasion (and Dish!)
Facing the Fires
A Toast to Inspiration

Quotes:

"I aimed to create a joyful neighborhood spot that feels like a magical night in Paris, with timeless classics and moments of delight in every visit."- Elli Benchimol

"By embracing refinement, modernity, and seasonality, our ever-evolving menu reflects our best discoveries and authentic selves."- Jennifer Castaneda Jones

"Champagne captures life's 'ah' moments—little celebrations in a glass. We all deserve more of these joys, wherever we may find them."- Paula Kornell

"Sparkling wine transforms the everyday into the extraordinary—it's not just for special occasions, but for savoring life's simple joys."- Nycci Nellis

Elli Benchimol

Instagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/
Facebook: https://www.facebook.com/aperodc
Website: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4w

Paula Kornell

Instagram: https://www.instagram.com/paulakornellsparkling/
Facebook: https://www.facebook.com/paulakornellsparkling/
Website: fullThe Quiet Rebellion of Nc’Nean Scotch Whiskyhttps://www.spreaker.com/episode/the-quiet-rebellion-of-nc-nean-scotch-whisky--65783874
Today’s guest brings us not just a story of Scotch whisky, but one of rebellion & innovation, — all bottled up on the rugged west coast of Scotland. Joining me is Chris Maybin, Nc’nean Distillery’s Head of Commercial and self-proclaimed Quiet Rebel — which, if you know Scotch, sounds a lot like a revolution in a Glencairn glass.

So what exactly is Scotch whisky? At its core, Scotch whisky is a distilled spirit made exclusively in Scotland from malted barley (and potentially other grains), aged in oak casks for at least three years, and bottled at a minimum of 40% alcohol by volume.

But Nc’nean (that’s “Nick-knee-an” if you’re practicing your Gaelic) is rewriting that tradition — crafting organic, sustainable, and seriously sippable spirits that are as much about preserving the planet as they are about flavor.

It is a net-zero carbon emissions distillery & it’s also proudly female-founded, driven by Annabel Thomas, and powered entirely by renewable energy.

So pour yourself something neat, and we talk about what happens when you mix innovation with intention — and a little Scottish spirit — and then I catch up with Dmitri Chekaldin about what is happening here at Jackie.

Chapters:

00:00 Food & Drink Media Highlights
04:33 "Journey to Hebrides via Sound"
07:44 Rethinking Traditional Whiskey Aging
10:12 Whisky Innovation and Relevance
13:46 First Fill Bourbon Cask Explained
16:11 Islay Distilleries' Unique Character
20:33 Organic Barley in Whisky Production
25:13 Collective Leadership in Sustainability
28:27 "Costly Initiatives in Distillery Setup"
31:36 "Crafting Young Whiskey Quickly"
32:20 "Enhanced Whiskey Aging Technique"
38:03 Whiskey Journey & McNeane Values
38:55 Whiskey's Generational Comeback Concern
41:52 Whiskey Cask Selection
47:39 Art Collection Discussion On Show
49:31 Art Inspired by Euronymous Bach
51:25 "Painting's Journey to Museum"

Key Takeaways:

Overview of Scotch Whisky and Mc’Nean Distillery
Origin and Founding Story of Mc’Nean
Whisky Traditions
Core Traditions in Scotch Production
Mc’Nean’s Innovations
Production Approach and Tasting
Sustainability in Depth

Connect with Chris Maybin
Instagram: https://www.instagram.com/chrismaybin/?hl=en
https://www.instagram.com/ncnean/?hl=en
Facebook: https://www.facebook.com/ncnean
Website: https://ncnean.com/
Twitter: https://x.com/Ncnean

Connect with Dmitri Chekaldin
Linkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/
Instagram: https://www.instagram.com/JackieRestaurant/
Website: https://www.jackiedc.com/
Twitter: https://x.com/DineAtJackieDC

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com]]>https://api.spreaker.com/episode/65783874Thu, 01 May 2025 08:00:07 +0000Nycci NellisI am back at Jackie for the last of my residency here. And it has been amazing. So grateful to Dmitri Chekaldin and his team for the tremendous hospitality! Now today’s show — You all know I love a great story — especially when it’s poured into a...
Today’s guest brings us not just a story of Scotch whisky, but one of rebellion & innovation, — all bottled up on the rugged west coast of Scotland. Joining me is Chris Maybin, Nc’nean Distillery’s Head of Commercial and self-proclaimed Quiet Rebel — which, if you know Scotch, sounds a lot like a revolution in a Glencairn glass.

So what exactly is Scotch whisky? At its core, Scotch whisky is a distilled spirit made exclusively in Scotland from malted barley (and potentially other grains), aged in oak casks for at least three years, and bottled at a minimum of 40% alcohol by volume.

But Nc’nean (that’s “Nick-knee-an” if you’re practicing your Gaelic) is rewriting that tradition — crafting organic, sustainable, and seriously sippable spirits that are as much about preserving the planet as they are about flavor.

It is a net-zero carbon emissions distillery & it’s also proudly female-founded, driven by Annabel Thomas, and powered entirely by renewable energy.

So pour yourself something neat, and we talk about what happens when you mix innovation with intention — and a little Scottish spirit — and then I catch up with Dmitri Chekaldin about what is happening here at Jackie.

Chapters:

00:00 Food & Drink Media Highlights
04:33 "Journey to Hebrides via Sound"
07:44 Rethinking Traditional Whiskey Aging
10:12 Whisky Innovation and Relevance
13:46 First Fill Bourbon Cask Explained
16:11 Islay Distilleries' Unique Character
20:33 Organic Barley in Whisky Production
25:13 Collective Leadership in Sustainability
28:27 "Costly Initiatives in Distillery Setup"
31:36 "Crafting Young Whiskey Quickly"
32:20 "Enhanced Whiskey Aging Technique"
38:03 Whiskey Journey & McNeane Values
38:55 Whiskey's Generational Comeback Concern
41:52 Whiskey Cask Selection
47:39 Art Collection Discussion On Show
49:31 Art Inspired by Euronymous Bach
51:25 "Painting's Journey to Museum"

Key Takeaways:

Overview of Scotch Whisky and Mc’Nean Distillery
Origin and Founding Story of Mc’Nean
Whisky Traditions
Core Traditions in Scotch Production
Mc’Nean’s Innovations
Production Approach and Tasting
Sustainability in Depth

Connect with Chris Maybin
Instagram: https://www.instagram.com/chrismaybin/?hl=en
https://www.instagram.com/ncnean/?hl=en
Facebook: https://www.facebook.com/ncnean
Website: https://ncnean.com/
Twitter: https://x.com/Ncnean

Connect with Dmitri Chekaldin
Linkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/
Instagram: https://www.instagram.com/JackieRestaurant/
Website: https://www.jackiedc.com/
Twitter: https://x.com/DineAtJackieDC

Featuring Nycci...]]>3222falsefullBeer Businesshttps://www.spreaker.com/episode/beer-business--65654060
I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve practically set up camp in this charming part of Virginia, thanks to the amazing partnerships I’ve formed with Laura Torpy and the countless inspiring conversations I’ve had with local changemakers.

We’ve explored agriculture and husbandry with Amanda Luhowiak of The Whole Ox, and enjoyed an unforgettable conversation with a panel of Fauquier County winemakers at Field & Main, with the always-insightful Neal Warva.

Today, the journey continues—this time, at the beautiful Old Bust Head Brewing Company (or as I like to say, Old Bust Head Brew Co.). I’m joined by two amazing guests who are shaping the future of Virginia’s craft beer scene:
Julie Broaddus, Owner & Operator of Old Bust Head Brewing Company
Kevin Powers, Co-Owner & Brewer at Powers Farm & Brewery
But before we crack open a few cold ones, I’m thrilled to welcome back my good friend Laura Torpy, the unstoppable Tourism Coordinator for Fauquier County. Laura’s passion for the region is contagious—her deep knowledge and genuine love for this community make every visit richer.

Now, let’s talk beer.

First up is Julie Broaddus, who has created something truly exceptional at Old Bust Head Brewing Co.—a brewery known not just for its award-winning beers, but also for its commitment to sustainability, community, and storytelling. Julie has infused every aspect of the brewery with a respect for both the environment and the rich history of this region.

Next, I’m excited to introduce Kevin Powers, the force behind Powers Farm & Brewery. Kevin brings a fresh perspective to Virginia’s beer scene—one that blends agriculture, tradition, and innovation in every pint he brews. So whether you’re a beer enthusiast, a supporter of local business, or just curious about what makes Fauquier so fabulous—this episode is for you. Tune in now and sip along as we celebrate the spirit, stories, and suds of Fauquier County.

Chapters:

00:00 - Introduction
00:15 - "Industry Night Insider"
04:34 - Supporting Farmers and Accessing Fresh Food
07:17 - "Sustainable Brewing Pioneer"
09:52 - Breweries as Community Hubs
15:33 - Sourcing Beer Hops Explained
18:21 - Sustainable Brewery Initiatives
19:51 - Unyielding Mission Against Climate Change
24:41 - Craft Brewery Insights with Kevin Powers
26:21 - "Relocating from City to Suburbs"
29:42 - Heirloom Produce: Taste Over Appearance
33:41 - Seasonal Brewing Innovations
34:51 - Brewery Experience & On-Site Sales
39:05 - "Small-Scale, Experimental Brewery"
42:29 - "Fauquier County Brewery Visit Recap"
43:38 - Outro

Key Takeaways:

Fauquier County: Farm Fresh & Full of Flavor
Old Bust Head Brewing Company: Sustainability in Action
Craft Beer as Creative Expression
Powers Farm and Brewery: Beer grown from the ground up
Community at the Core
Inspiring Future Change
Come Sip, Taste, and Share

Quotes:

"Sharing unique stories that inspire and celebrate innovation is what I cherish."- Nycci Nellis

"Our community events unite people, making every moment special."- Laura Torpy

"Creating authentic spaces enriches our community and lives."- Julie Broaddus

"Rooted in tradition, we innovate with passion for our land and community."- Kevin Powers

Julie Broaddus:

Instagram:https://www.instagram.com/oldbustheadbrewco?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Facebook:https://www.facebook.com/OldBustHead
Website: https://www.oldbusthead.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZYV-y5078HYDbKqeq2SYtFgB8D7cZrrkKY9ItoIpm04mB9yBEn6HcyhwQ_aem_1j6lJHqi2DxWv0QUNLM6Sw

Kevin Powers:

Instagram:https://www.instagram.com/powersfarmbrew/
Facebook:https://www.facebook.com/powersfarmbrewery/
Website:https://powersfarmbrewery.com/

Featuring Nycci Nellis

Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media: http://www.heartcastmedia.com/]]>https://api.spreaker.com/episode/65654060Thu, 24 Apr 2025 08:05:07 +0000Nycci NellisHello everyone, and welcome back to Industry Night with Nycci Nellis! I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve...
I’m back out in Fabulous Fauquier—or as I love to say, Fauquier Fabulous! If you’ve been following along, you know this isn’t my first time out here. Over the last year, I’ve practically set up camp in this charming part of Virginia, thanks to the amazing partnerships I’ve formed with Laura Torpy and the countless inspiring conversations I’ve had with local changemakers.

We’ve explored agriculture and husbandry with Amanda Luhowiak of The Whole Ox, and enjoyed an unforgettable conversation with a panel of Fauquier County winemakers at Field & Main, with the always-insightful Neal Warva.

Today, the journey continues—this time, at the beautiful Old Bust Head Brewing Company (or as I like to say, Old Bust Head Brew Co.). I’m joined by two amazing guests who are shaping the future of Virginia’s craft beer scene:
Julie Broaddus, Owner & Operator of Old Bust Head Brewing Company
Kevin Powers, Co-Owner & Brewer at Powers Farm & Brewery
But before we crack open a few cold ones, I’m thrilled to welcome back my good friend Laura Torpy, the unstoppable Tourism Coordinator for Fauquier County. Laura’s passion for the region is contagious—her deep knowledge and genuine love for this community make every visit richer.

Now, let’s talk beer.

First up is Julie Broaddus, who has created something truly exceptional at Old Bust Head Brewing Co.—a brewery known not just for its award-winning beers, but also for its commitment to sustainability, community, and storytelling. Julie has infused every aspect of the brewery with a respect for both the environment and the rich history of this region.

Next, I’m excited to introduce Kevin Powers, the force behind Powers Farm & Brewery. Kevin brings a fresh perspective to Virginia’s beer scene—one that blends agriculture, tradition, and innovation in every pint he brews. So whether you’re a beer enthusiast, a supporter of local business, or just curious about what makes Fauquier so fabulous—this episode is for you. Tune in now and sip along as we celebrate the spirit, stories, and suds of Fauquier County.

Chapters:

00:00 - Introduction
00:15 - "Industry Night Insider"
04:34 - Supporting Farmers and Accessing Fresh Food
07:17 - "Sustainable Brewing Pioneer"
09:52 - Breweries as Community Hubs
15:33 - Sourcing Beer Hops Explained
18:21 - Sustainable Brewery Initiatives
19:51 - Unyielding Mission Against Climate Change
24:41 - Craft Brewery Insights with Kevin Powers
26:21 - "Relocating from City to Suburbs"
29:42 - Heirloom Produce: Taste Over Appearance
33:41 - Seasonal Brewing Innovations
34:51 - Brewery Experience & On-Site Sales
39:05 - "Small-Scale, Experimental Brewery"
42:29 - "Fauquier County Brewery Visit Recap"
43:38 - Outro

Key Takeaways:

Fauquier County: Farm Fresh & Full of Flavor
Old Bust Head Brewing Company: Sustainability in Action
Craft Beer as Creative Expression
Powers Farm and Brewery: Beer grown from the ground up
Community at the Core
Inspiring Future Change
Come Sip, Taste, and Share

Quotes:

"Sharing unique stories that inspire and celebrate innovation is what I cherish."- Nycci Nellis

"Our community events unite people, making every moment special."- Laura Torpy

"Creating authentic spaces enriches our community and lives."- Julie Broaddus

"Rooted in tradition, we innovate with passion for our land and community."- Kevin Powers

Julie Broaddus:

Instagram:fullUuuuuuu … Mami, Kimono Mom in the Kitchenhttps://www.spreaker.com/episode/uuuuuuu-mami-kimono-mom-in-the-kitchen--65485348
Chapters:

00:00 - Introduction
00:14 - DC Happenings: NYC Editor's Adventures
05:40 - From Postpartum Struggles to YouTube
07:05 - "Navigating Fame and Origins"
10:50 - Unexpected Dressing Uses
13:49 - Japanese Cuisine Celebration in DC
14:56 - Outro

Key Takeaways:

Transition from Geisha to Married Life
Starting YouTube during Postpartum Depression
The Beginning of Kimono Mom's YouTube Channel
Empowering Viewers with Japanese Home Cooking
Creating the Umami Sauce for a Global Audience
Discovering the Versatility of Umami Sauce

Quotes:

"Embrace diverse flavors, unite through shared meals, and let one recipe bridge cultures."- Nycci Nellis

"Cooking has no boundaries—endless ways to bring warmth and joy to others."- Moe Yamada

Moe Yamada
Instagram: https://www.instagram.com/kimono_mom/
Facebook: https://www.facebook.com/MOE.KimonoMom
Youtube: https://www.youtube.com/c/KimonoMom
Twitter: https://x.com/Kimono_Mom

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/65485348Thu, 17 Apr 2025 08:15:07 +0000Nycci NellisIn this bonus episode of Industry Night, host Nycci Nellis welcomes Moe Yamada, known as Kimono Mom, to the studio. Moe shares her journey from being a geisha in Japan to becoming a culinary ambassador across the United States. As they prepare a katsu...
Chapters:

00:00 - Introduction
00:14 - DC Happenings: NYC Editor's Adventures
05:40 - From Postpartum Struggles to YouTube
07:05 - "Navigating Fame and Origins"
10:50 - Unexpected Dressing Uses
13:49 - Japanese Cuisine Celebration in DC
14:56 - Outro

Key Takeaways:

Transition from Geisha to Married Life
Starting YouTube during Postpartum Depression
The Beginning of Kimono Mom's YouTube Channel
Empowering Viewers with Japanese Home Cooking
Creating the Umami Sauce for a Global Audience
Discovering the Versatility of Umami Sauce

Quotes:

"Embrace diverse flavors, unite through shared meals, and let one recipe bridge cultures."- Nycci Nellis

"Cooking has no boundaries—endless ways to bring warmth and joy to others."- Moe Yamada

Moe Yamada
Instagram: https://www.instagram.com/kimono_mom/
Facebook: https://www.facebook.com/MOE.KimonoMom
Youtube: https://www.youtube.com/c/KimonoMom
Twitter: https://x.com/Kimono_Mom

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>917falsefullMaking Room At The Tablehttps://www.spreaker.com/episode/making-room-at-the-table--65485299Nina Oduro and Ehime Eigbe.

Nina Oduro is the co-founder of Dine Diaspora and Black Women in Food, organizations dedicated to celebrating and amplifying the voices of Black women in the food industry. Through curated experiences, storytelling, and community-building, Nina has been instrumental in connecting culinary talent with opportunities for growth and recognition.

Ehime Eigbe is the founder and CEO of Sweetkiwi, a health-conscious frozen yogurt brand that combines rich flavors with clean ingredients. Born in Nigeria and inspired by her own health journey, Ehime created Sweetkiwi to provide better-for-you desserts that are as delicious as they are nourishing.

Both Nina and Ehime are passionate entrepreneurs whose work is redefining the intersection of food, culture, and community. Today, we’ll dive into their journeys, the impact of their work, and how they continue to elevate the food and hospitality industry.

Once again I’ve got the Anacostia River on one side of me and Nationals Stadium on the other —Dmitri Chekaldin is my generous host and you may remember, Jackie has a new chef — none other than Chef Domenico Cornacchia and later in the show, I will be back in the kitchen with him — I see something delicious in my future.

Chapters:

00:00 - Introduction
00:43 - Dine Diaspora: Connecting Through African Cuisine
05:20 - "Empowering Black Women in Food"
08:40 - Inclusive Community Empowerment Journey
10:40 - Nutrition and Hydration Focus
15:38 - From Catering to Pop-Ups
18:47 - Shared Funding Struggles and Support
20:11 - Navigating Business Through Male Gaze
23:16 - Innovative Growth Without Compromise
28:32 - Pepsi-Sponsored Pitch & Networking Event
31:29 - "Mutual Allyship in Action"
34:28 - "Chef Dominica's Culinary Journey"
36:24 - Globally Influenced Culinary Creations
40:24 - Follow & Connect with NYC Cinellis
41:08 - Outro

00:00 - Introduction
00:43 - Dine Diaspora: Connecting Through African Cuisine
05:20 - "Empowering Black Women in Food"
08:40 - Inclusive Community Empowerment Journey
10:40 - Nutrition and Hydration Focus
15:38 - From Catering to Pop-Ups
18:47 - Shared Funding Struggles and Support
20:11 - Navigating Business Through Male Gaze
23:16 - Innovative Growth Without Compromise
28:32 - Pepsi-Sponsored Pitch & Networking Event
31:29 - "Mutual Allyship in Action"
34:28 - "Chef Dominica's Culinary Journey"
36:24 - Globally Influenced Culinary Creations
40:24 - Follow & Connect with NYC Cinellis
41:08 - Outro

Key Takeaways:

Culinary Connections Overcoming Barriers
Black Women In Food: Celebrating and Elevating
Empowerment Through Dine Diaspora
Ehime Eigbe's Sweet Success Journey
Overcoming Entrepreneurial Challenges
Building an Inclusive Ecosystem
Wellness and Innovation as Pillars
Breaking Bread, Building Bridges

Quotes:

"Creating a community is about fostering connections and uplifting each other."- Nycci Nellis

"Inclusivity drives us to uplift our community and create paths for everyone to thrive."- Nina Oduro

"Without funding, I’ve innovated and overcome challenges, building something unforgettable."- Ehime Eigbe

Nina Oduro
https://www.instagram.com/blackwomeninfood/
https://www.instagram.com/ninaoduro/

Ehime Eigbe
https://www.instagram.com/theehime/?hl=en
https://www.instagram.com/sweetkiwiusa/
https://www.linkedin.com/in/theehime/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: 2472falsefullWine Tariffs: Can We Swallow Themhttps://www.spreaker.com/episode/wine-tariffs-can-we-swallow-them--65322414
Chapters:

00:00 "Wine, Tariffs, and Industry Talk"
05:22 Sommelier's Journey to DC
08:24 Retaliatory Tariffs Threaten Wine Industry
11:29 Evolving Bar Pricing Strategies
14:25 Wine Sales Discussion: Three-Tier System
17:13 Wine Import and Distribution Laws
20:34 Tariffs Harm American Small Businesses
23:00 Tariffs Impact Wine Industry
25:56 Global Trade's Critical Role Explained
28:51 Tariffs Impact Wine Distribution
32:08 "Effective Trade Dispute Solutions"
37:40 "Campaign to Raise Wine Price Awareness"
39:55 Wine Price Differences Explained
42:50 Challenging Elitist Perceptions
46:48 Support Global Relief Efforts
47:59 Community-Driven Industry Night Celebration

Key Takeaways:
Understanding Wine Tariffs
Impact on Restaurants and Pricing
Wine Industry Supply Chain
Domestic Wine Economy
Legislative and Trade Considerations

Erik Segelbaum:
Personal Instagram: https://www.instagram.com/erik4wine/
Business Instagram: https://www.instagram.com/goodsomm/
Linkedin: https://www.linkedin.com/in/erik-segelbaum/
GoodSomm Website: https://goodsomm.com/?fbclid=PAZXh0bgNhZW0CMTEAAaYEFH7H8wNFDUS9b-WluteEv86hvkvmDAbwyLSnfGPRfeVkwbzrcvGkbjU_aem_-aJnQIqbL4TLbUiLfFx-5Q#
Sommlyay Website: https://www.thesomlyay.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaHO3OOEInSS34rcEAzBmHp_HEa-GvGHs6fAAREW3ezaNX9X7EWPelePP0_aem_gzwJLIwQMVgI5eQL8rLanw

Vanessa Cominsky:
Personal Instagram: https://www.instagram.com/vminsky/
Business Instagram’s: https://www.instagram.com/prestigeledroit/ https://www.instagram.com/womenofwinedc/
Twitter: https://x.com/vminsky

Michael Scaffidi:
Personal Instagram: https://www.instagram.com/scaffsomm/
Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/
Twitter: https://x.com/scaffsomm?lang=en

Brent Kroll:
Personal Instagram: https://www.instagram.com/bubblyforeverybody/
Business Instagrams: https://www.instagram.com/maxwellpark_shaw/ https://www.instagram.com/popfizzdc/ https://www.instagram.com/troublebirddc/ https://www.instagram.com/albiwashdc/ https://www.instagram.com/nedsva1/

Featuring Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/65322414Thu, 03 Apr 2025 08:50:07 +0000Nycci NellisWelcome back to another episode of Industry Night! Today, we're tackling a pressing issue in the world of wine: tariffs. Join our host Nycci Nellis as she sits down with a panel of industry experts including Erik Segelbaum, Vanessa Cominsky, Michael...
Chapters:

00:00 "Wine, Tariffs, and Industry Talk"
05:22 Sommelier's Journey to DC
08:24 Retaliatory Tariffs Threaten Wine Industry
11:29 Evolving Bar Pricing Strategies
14:25 Wine Sales Discussion: Three-Tier System
17:13 Wine Import and Distribution Laws
20:34 Tariffs Harm American Small Businesses
23:00 Tariffs Impact Wine Industry
25:56 Global Trade's Critical Role Explained
28:51 Tariffs Impact Wine Distribution
32:08 "Effective Trade Dispute Solutions"
37:40 "Campaign to Raise Wine Price Awareness"
39:55 Wine Price Differences Explained
42:50 Challenging Elitist Perceptions
46:48 Support Global Relief Efforts
47:59 Community-Driven Industry Night Celebration

Key Takeaways:
Understanding Wine Tariffs
Impact on Restaurants and Pricing
Wine Industry Supply Chain
Domestic Wine Economy
Legislative and Trade Considerations

Erik Segelbaum:
Personal Instagram: https://www.instagram.com/erik4wine/
Business Instagram: https://www.instagram.com/goodsomm/
Linkedin: https://www.linkedin.com/in/erik-segelbaum/
GoodSomm Website: https://goodsomm.com/?fbclid=PAZXh0bgNhZW0CMTEAAaYEFH7H8wNFDUS9b-WluteEv86hvkvmDAbwyLSnfGPRfeVkwbzrcvGkbjU_aem_-aJnQIqbL4TLbUiLfFx-5Q#
Sommlyay Website: https://www.thesomlyay.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaHO3OOEInSS34rcEAzBmHp_HEa-GvGHs6fAAREW3ezaNX9X7EWPelePP0_aem_gzwJLIwQMVgI5eQL8rLanw

Vanessa Cominsky:
Personal Instagram: https://www.instagram.com/vminsky/
Business Instagram’s: https://www.instagram.com/prestigeledroit/ https://www.instagram.com/womenofwinedc/
Twitter: https://x.com/vminsky

Michael Scaffidi:
Personal Instagram: https://www.instagram.com/scaffsomm/
Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/2942falsefullA Taste of Medellín in DChttps://www.spreaker.com/episode/a-taste-of-medellin-in-dc--65081843
Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:

Exploring Colombian agriculture at a stunning chrysanthemum farm
Tasting aromatic coffees on a local coffee farm
Discovering the craftsmanship behind Colombian spirits
Enjoying exceptional meals prepared by today’s guest

Joining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.

Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.

Chapters:

00:00 - Introduction
00:14 - Industry Insider News Tour
05:50 - Iconic Entryway and Terrace Plans
09:13 - Culinary Journey with Chef Mon Ma
12:28 - "Choosing Cooking Over College"
15:46 - Pre-Cooking Essentials for Chefs
19:09 - "Spreading Colombian Joy Globally"
22:20 - Innovative Restaurant Kitchen Solution
24:57 - "Cielo's Growth and Expansion"
28:59 - Tailored Storytelling in Menus
30:05 - Unconventional Fine Dining Experience
35:13 - Complex Conflict Drives Urban Migration
37:20 - Inclusive Job Training Initiative
40:31 - "Creative Design Through Illusion"
43:33 - Evolving Vision: Future Concepts
46:48 - Colombian Pork Meets Tonkatsu Technique
47:52 - Outro

Quotes:

"Our goal is always to blend into the neighborhood, to be part of the community’s vibrant tapestry."- Ellen Yin

"In the art of dining, every dish tells a story, and every story is a gateway to new possibilities."- Diana Kendrick

"Cooking is more than just creating meals—it's about bringing culture to life and making a difference through every dish."- Chef Juan Manuel Barrientos

Key Takeaways
Journey from Colombia to Culinary Stardom
El Cielo's Unique Culinary Experience
Community and Culinary Heritage
Accolades and Innovations
Plant-Based Ventures and Future Visions

Connect with the Guests:

Juan Manuel Barrientos:
Website: https://elcielo.com.co/washington/
Personal: https://www.instagram.com/juanmaelcielo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business: https://www.instagram.com/elcielowashington?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Ellen Yin:
Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OA
Personal Instagram: https://www.instagram.com/therealellenyin?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Diana Kendrick:
Personal Instagram: https://www.instagram.com/maitreddk/
Business Instagram: https://www.instagram.com/a.kitchenandbardc/

Featuring Host Nycci Nellis
Instagram: https://www.insta
Website:https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com/]]>https://api.spreaker.com/episode/65081843Thu, 27 Mar 2025 08:00:09 +0000Nycci NellisPicture a kitchen where every dish echoes the rich traditions of Colombia’s culinary heritage. Nycci Nellis has been expanding her residencies across the city—starting today at Ellen’s, next week at Jackie, and then in Fauquier—bringing engaging...
Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:

Exploring Colombian agriculture at a stunning chrysanthemum farm
Tasting aromatic coffees on a local coffee farm
Discovering the craftsmanship behind Colombian spirits
Enjoying exceptional meals prepared by today’s guest

Joining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.

Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.

Chapters:

00:00 - Introduction
00:14 - Industry Insider News Tour
05:50 - Iconic Entryway and Terrace Plans
09:13 - Culinary Journey with Chef Mon Ma
12:28 - "Choosing Cooking Over College"
15:46 - Pre-Cooking Essentials for Chefs
19:09 - "Spreading Colombian Joy Globally"
22:20 - Innovative Restaurant Kitchen Solution
24:57 - "Cielo's Growth and Expansion"
28:59 - Tailored Storytelling in Menus
30:05 - Unconventional Fine Dining Experience
35:13 - Complex Conflict Drives Urban Migration
37:20 - Inclusive Job Training Initiative
40:31 - "Creative Design Through Illusion"
43:33 - Evolving Vision: Future Concepts
46:48 - Colombian Pork Meets Tonkatsu Technique
47:52 - Outro

Quotes:

"Our goal is always to blend into the neighborhood, to be part of the community’s vibrant tapestry."- Ellen Yin

"In the art of dining, every dish tells a story, and every story is a gateway to new possibilities."- Diana Kendrick

"Cooking is more than just creating meals—it's about bringing culture to life and making a difference through every dish."- Chef Juan Manuel Barrientos

Key Takeaways
Journey from Colombia to Culinary Stardom
El Cielo's Unique Culinary Experience
Community and Culinary Heritage
Accolades and Innovations
Plant-Based Ventures and Future Visions

Connect with the Guests:

Juan Manuel Barrientos:
Website: https://elcielo.com.co/washington/
Personal: https://www.instagram.com/juanmaelcielo?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Business: https://www.instagram.com/elcielowashington?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==

Ellen Yin:
Website: fullThere's Nothing Like a Damehttps://www.spreaker.com/episode/there-s-nothing-like-a-dame--64960866
Celebrating Women in the DMV This March

As March unfolds, we honor National Women's Month by spotlighting the remarkable women leaders in food, wine, and hospitality. Our panel consists of esteemed members from Les Dames d’Escoffier, a nonprofit organization dedicated to empowering women through grants, mentoring, scholarships, and educational programs. With 29 chapters worldwide and a dynamic presence in DC, Les Dames d’Escoffier fosters community and support for women striving to excel in the industry.

Joining us today are:

Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DC
Katherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sector
Micheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff Eatery
Chef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print media

Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DC
Katherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sector
Micheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff Eatery
Chef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print media

Chapters:

00:00 - Introduction
00:14 - "Industry Night with Insider Insights"
06:29 - Seasonal Dishes and Menu Staples
08:26 - Restaurant Opening and Seafood Exploration
11:41 - Opening Doors for Future Generations
15:17 - Empowering Women in Food Industry
18:34 - Empowering Women's Network Impact
20:55 - Culinary Career Change Journey
25:57 - Standing Up for Career Growth
28:49 - Empowered Women in Hospitality
32:17 - Broad Agenda: Business, Health, Food
33:56 - Opportunities for Members to Engage
36:43 - Supporting Women in Business
42:30 - Women Supporting Women in Media
43:47 - "Join, Subscribe, and Stay Informed"
44:27 - Outro

Quotes:

"Our menu evolves with the seasons, bringing fresh inspirations to every dish."- Eli Collins

"Connecting with local communities allows us to touch the heart of each city."- Ellen Yin

"Together, we empower each woman to succeed without facing barriers alone."- Nycci Nellis

"Our strength is in our connections and shared wisdom, fostering an inclusive culinary space for women."- Lori Gardner

"Shift from fear to power by embracing a supportive community that lifts each other."- Katherine Miller

"Standing up, learning, and connecting turns challenges into opportunities for women."- Danielle Turner

"Sharing experiences and advice with women on similar paths empowers us all."- Micheline Mendolsohn

Key Takeawys:

Empowering Women in Hospitality
Building an Inclusive Community
Spotlight on a Kitchen and Bar in DC
Navigating Challenges with Support
Celebrating National Women's Month

Ellen Yin:
Business Instagram: https://www.instagram.com/a.kitchenandbardc/
Personal Instagram: https://www.instagram.com/therealellenyin/
Website: fullMaking Pizza With Award-Winning Pizzaiolo, Giulio Adrianihttps://www.spreaker.com/episode/making-pizza-with-award-winning-pizzaiolo-giulio-adriani--64749988
In this episode, we explore Giulio's journey from his upbringing in Rome and training in his grandmother's kitchen to his emergence as a leading pizza expert. We discuss the essential elements that make a pizza exceptional, examine various styles such as New York, Detroit, and Neapolitan, and delve into the creative processes behind crafting memorable pizzas. Whether you prefer classic flavors or inventive toppings, this conversation offers valuable insights into the art and expertise of pizza making with Chef Giulio Adriani.

Chapters:
00:00 - Introduction
00:15 - "Slice's Secret: Mastering Pizza Art"
05:31 - Grandma's Fiery Kitchen Memories
07:02 - "Financing Surfing Dream with Pizza"
10:34 - Neapolitan Pizza Flour Origins
14:17 - The Rise and Fall of Pizzeria
17:00 - Unexpected Pizza Achievement
20:17 - From Deck Ovens to Neapolitan Pizza
25:24 - "Processed Flour: Convenience and Shelf Life"
27:12 - "Good Taste Formula Explained"
32:12 - Pizza Toppings and Collaborations
32:52 - Balanced Pizza Creativity
36:34 - Burrata-Topped Pizza Inspiration
38:50 - Outro

Key Takeaways:
A Passion Born in Nonna’s Kitchen
From Surfing to Pizza Mastery
The Science of Perfect Pizza
Cultural Fusion and Innovation
Learning and Teaching
Adaptability and Success
A Pioneer in Pizza
Future Innovations

Quotes:
"Pizza isn't just food; it's a perfectly balanced masterpiece that checks all the important food groups."- Nycci Nellis

"There’re only two kinds of pizza: good and bad pizza. No matter the style, aim for greatness, and listen to what your customers want."- Giulio Adriani

Connect with Giulio Andriani
Facebook: https://www.facebook.com/eatsliceandpie
Personal Instagram: https://www.instagram.com/wondergiulio/
Business Instagram: https://www.instagram.com/eatsliceandpie/

Featuring Host Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/64749988Thu, 13 Mar 2025 08:35:06 +0000Nycci NellisWelcome to Industry Night, hosted by Nycci Nellis. This week, we feature Giulio Adriani, an accomplished pizzaiolo who has significantly influenced the pizza scene in Italy and the United States. As a Guinness World Record holder and founder of...
In this episode, we explore Giulio's journey from his upbringing in Rome and training in his grandmother's kitchen to his emergence as a leading pizza expert. We discuss the essential elements that make a pizza exceptional, examine various styles such as New York, Detroit, and Neapolitan, and delve into the creative processes behind crafting memorable pizzas. Whether you prefer classic flavors or inventive toppings, this conversation offers valuable insights into the art and expertise of pizza making with Chef Giulio Adriani.

Chapters:
00:00 - Introduction
00:15 - "Slice's Secret: Mastering Pizza Art"
05:31 - Grandma's Fiery Kitchen Memories
07:02 - "Financing Surfing Dream with Pizza"
10:34 - Neapolitan Pizza Flour Origins
14:17 - The Rise and Fall of Pizzeria
17:00 - Unexpected Pizza Achievement
20:17 - From Deck Ovens to Neapolitan Pizza
25:24 - "Processed Flour: Convenience and Shelf Life"
27:12 - "Good Taste Formula Explained"
32:12 - Pizza Toppings and Collaborations
32:52 - Balanced Pizza Creativity
36:34 - Burrata-Topped Pizza Inspiration
38:50 - Outro

Key Takeaways:
A Passion Born in Nonna’s Kitchen
From Surfing to Pizza Mastery
The Science of Perfect Pizza
Cultural Fusion and Innovation
Learning and Teaching
Adaptability and Success
A Pioneer in Pizza
Future Innovations

Quotes:
"Pizza isn't just food; it's a perfectly balanced masterpiece that checks all the important food groups."- Nycci Nellis

"There’re only two kinds of pizza: good and bad pizza. No matter the style, aim for greatness, and listen to what your customers want."- Giulio Adriani

Connect with Giulio Andriani
Facebook: https://www.facebook.com/eatsliceandpie
Personal Instagram: https://www.instagram.com/wondergiulio/
Business Instagram: https://www.instagram.com/eatsliceandpie/

Featuring Host Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>2385falsefullIndulgence Meets Nourishmenthttps://www.spreaker.com/episode/indulgence-meets-nourishment--64693470
Joining him is Chef Johanna Hellrigl of Ama, an all-day dining establishment focused on sustainability and health-conscious cuisine. Drawing from her family's legacy in Michelin-starred restaurants, Johanna has developed a restaurant that prioritizes regenerative ingredients and fosters a sense of community.

This episode delves into how these chefs balance rich Italian traditions with modern dining trends, offering valuable insights for food enthusiasts, aspiring chefs, and advocates of sustainable practices. Join me, Nycci Nellis, as we explore the innovative approaches shaping D.C.'s dining future.

Chapters:

00:00 - Introduction
00:15 - Culinary Adventures Around Town
05:30 - "Ama: Where Indulgence Meets Nourishment"
08:50 - From Democracy to Culinary Diplomacy
11:09 - Culinary Journey: From Feasts to Career
13:36 - "Empathy and Leadership in Restaurants"
18:59 - Espresso Myth: Not Stronger Caffeine
22:07 - Unplugged Relaxation at Ama Restaurant
23:40 - "Celebrating Italian and Italian-American Cuisine"
27:03 - Mission-Driven Dining with Love
31:37 - Balancing Health and Social Eating
33:47 - "Inescapable Role of Plastic"
37:19 - Going Seed Oil Free? Here's Help
41:46 - Rancid Oils and Health Concerns
44:51 - Home-Cooked Benefits and Ama's Appeal
47:27 - Holistic Wellbeing Through Personal Choice
50:39 - Unconventional Business Attempt in Vegas
53:06 - "Relentless Chef Creativity"
58:57 - Italian Culinary Showcase Highlights
59:38 - "Join Industry Night Podcast"
58:27 - Outro

Key Takeaways:

A Journey Through Italian Heritage
Rethinking Restaurant Culture
Sustainability Practices
Chef Domenico’s New Venture
Community-Centric Dining
Culinary Education and Empowerment

Quotes:

"Whether you're indulging in a delicious plate or enlightening your mind with new stories, let every experience nourish you!"- Nycci Nellis

"If we do things from a place of love, only that will transpire. Let nourishment be a passion, not just a practice!"- Johanna Hellrigl

"Change is the essence of staying young and vibrant. So, embrace new beginnings and continue to create artistry on the plate!"- Domenico Cornacchia

Connect with Chef Johanna Hellrigl
Personal Facebook: https://www.facebook.com/jhellrigl/
Business Facebook:https://www.facebook.com/amarestaurant.bar/
Personal Instagram: https://www.instagram.com/chefjohannahellrigl
Business Instagram: https://www.instagram.com/amarestaurant.bar

Connect with Chef Domenico Cornacchia
Business Instagram: https://www.instagram.com/cafemilanodc?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Linkedin: https://www.linkedin.com/in/domenico-cornacchia-50887222/

Featuring Host Nycci Nellis
Instagram: https://www.instagram.com/nyccinellis/
Website: https://www.thelistareyouonit.com/

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/64693470Thu, 06 Mar 2025 09:25:07 +0000Nycci NellisWelcome to Industry Night. I'm Nycci Nellis, and today we highlight two chefs transforming Washington D.C.'s culinary landscape. At Jackie in the Navy Yard, Chef Domenico Cornacchia leverages his experience from Café Milano to create menus that...
Joining him is Chef Johanna Hellrigl of Ama, an all-day dining establishment focused on sustainability and health-conscious cuisine. Drawing from her family's legacy in Michelin-starred restaurants, Johanna has developed a restaurant that prioritizes regenerative ingredients and fosters a sense of community.

This episode delves into how these chefs balance rich Italian traditions with modern dining trends, offering valuable insights for food enthusiasts, aspiring chefs, and advocates of sustainable practices. Join me, Nycci Nellis, as we explore the innovative approaches shaping D.C.'s dining future.

Chapters:

00:00 - Introduction
00:15 - Culinary Adventures Around Town
05:30 - "Ama: Where Indulgence Meets Nourishment"
08:50 - From Democracy to Culinary Diplomacy
11:09 - Culinary Journey: From Feasts to Career
13:36 - "Empathy and Leadership in Restaurants"
18:59 - Espresso Myth: Not Stronger Caffeine
22:07 - Unplugged Relaxation at Ama Restaurant
23:40 - "Celebrating Italian and Italian-American Cuisine"
27:03 - Mission-Driven Dining with Love
31:37 - Balancing Health and Social Eating
33:47 - "Inescapable Role of Plastic"
37:19 - Going Seed Oil Free? Here's Help
41:46 - Rancid Oils and Health Concerns
44:51 - Home-Cooked Benefits and Ama's Appeal
47:27 - Holistic Wellbeing Through Personal Choice
50:39 - Unconventional Business Attempt in Vegas
53:06 - "Relentless Chef Creativity"
58:57 - Italian Culinary Showcase Highlights
59:38 - "Join Industry Night Podcast"
58:27 - Outro

Key Takeaways:

A Journey Through Italian Heritage
Rethinking Restaurant Culture
Sustainability Practices
Chef Domenico’s New Venture
Community-Centric Dining
Culinary Education and Empowerment

Quotes:

"Whether you're indulging in a delicious plate or enlightening your mind with new stories, let every experience nourish you!"- Nycci Nellis

"If we do things from a place of love, only that will transpire. Let nourishment be a passion, not just a practice!"- Johanna Hellrigl

"Change is the essence of staying young and vibrant. So, embrace new beginnings and continue to create artistry on the plate!"- Domenico Cornacchia

Connect with Chef Johanna Hellrigl
Personal Facebook: https://www.facebook.com/jhellrigl/
Business Facebook:https://www.facebook.com/amarestaurant.bar/
Personal Instagram: https://www.instagram.com/chefjohannahellrigl
Business Instagram: https://www.instagram.com/amarestaurant.bar

Connect with Chef Domenico Cornacchia
Business Instagram: https://www.instagram.com/cafemilanodc?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Linkedin: https://www.linkedin.com/in/domenico-cornacchia-50887222/
3529falsefullIndustry Thought Leaders Panel in Union Market Districthttps://www.spreaker.com/episode/industry-thought-leaders-panel-in-union-market-district--64569528
In this episode, Nycci sits down with key figures shaping the culinary landscape:

Chef Edward Lee, recently honored with the James Beard Humanitarian of the Year award, discusses his non-profit Korean fine dining restaurant, Shia, and his initiative, LEE (Let’s Empower Employment), aimed at driving industry change.
Michael Rafidi, a James Beard Award recipient for Outstanding Chef, shares insights from his Michelin-starred Albi, the popular Yellow Bakeries, and his latest venture, La Chocron.
Andra ‘AJ’ Johnson, a James Beard Nominee and Managing Partner at Serenata, talks about her role in Black Restaurant Week, her upcoming book "White Plates, Black Faces," and her efforts with the Chef’s for Equality committee.

Chef Edward Lee, recently honored with the James Beard Humanitarian of the Year award, discusses his non-profit Korean fine dining restaurant, Shia, and his initiative, LEE (Let’s Empower Employment), aimed at driving industry change.
Michael Rafidi, a James Beard Award recipient for Outstanding Chef, shares insights from his Michelin-starred Albi, the popular Yellow Bakeries, and his latest venture, La Chocron.
Andra ‘AJ’ Johnson, a James Beard Nominee and Managing Partner at Serenata, talks about her role in Black Restaurant Week, her upcoming book "White Plates, Black Faces," and her efforts with the Chef’s for Equality committee.

Together, they explore the current state of the hospitality industry, tackling critical issues such as sustainability, equitable practices, and the creation of inclusive dining experiences. This episode offers a compelling look into how culinary artistry intersects with social impact, driven by leaders who are redefining the way we eat, drink, and gather.

Join Nycci for an insightful discussion with the minds behind DC’s culinary revolution.

Chapters:

00:00 - Introduction
00:50 - Dinner of Visionaries in Shaw
03:35 - Culinary Conversations with Chef Edward Lee
07:08 - Starting Over: A Journey Rediscovered
12:42 - Women's Chefs Empowerment Initiative
15:10 - Sustainable Restaurant Think Tank
18:28 - Culinary Journey to Palestinian Roots
22:16 - From Childhood Cuisine to DC Culinary Scene
25:03 - Neighborhood Bistro-Bar Concept
27:34 - Chefs for Equality Leadership
30:52 - Effortless Appearance Misleads Effort
33:24 - Hospitality Diversity and Recognition Rise
42:22 - Bar Etiquette and Reciprocity
46:06 - Kitchen Culture and Media Misrepresentation
46:51 - Empowering Employees Amid Rude Customers
52:49 - Neighborhood Revival and Cultural Fusion
55:54 - "Industry Night Panel Highlights"
56:44 - Engaging with Thought Leaders
56:51 - Outro

Quotes:

"A restaurant is more than a meal—it's a creative experience that invites guests to return."- Edward Lee

"Sharing my childhood flavors turns cooking into a journey of discovery and storytelling."- Michael Rafidi

"Building connections and empowering everyone creates a welcoming, inclusive environment."- Andra "AJ" Johnson

Key Takeaways:

The Neighborhood and Visionaries
James Beard Award Discussion
The Lee Initiative
The Concept and Goals of Shia
Yellow - Bakery and Casual Concept
La Chocron Discussion
The Concept and Impact of Serenata
The Role of the Neighborhood
Future Look and Highs for the Year

Guests Social Media Links:

Edward Lee:
Instagram: Chef Edward Lee | Shia DC
Website

AJ Johnson:
Instagram: 3433falsefullPastry Activist & Author, Paola Velezhttps://www.spreaker.com/episode/pastry-activist-author-paola-velez--64453826
Today, we’re joined by two visionaries who have shaped the city’s food scene in distinct yet equally impactful ways. Dmitri Chekaldin, the mastermind behind DBG Hospitality, has transformed the dining experience with beloved establishments like Dacha Beer Garden in Shaw and the newly launched Jackie in Navy Yard. His focus on vibrant community spaces and exceptional hospitality has cemented his place in DC’s restaurant landscape.

On the other side of the table, Paola Velez has redefined what it means to be a pastry chef, blending culinary excellence with activism. From honing her craft at Iron Gate and Kith & Kin to launching the global movement Bakers Against Racism, Paola has used food as a force for good. Her latest book, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store, brings her signature mix of culture, flavor, and storytelling to kitchens everywhere.

In this episode, Dmitri and Paola will share their journeys—how they built their brands, overcame industry challenges, and continue to shape the future of food. Whether you’re a restaurateur, a foodie, or someone passionate about the power of community, you won’t want to miss this conversation. Let’s dive in.

Chapters:

00:00 - Introduction
02:11 - "New Openings: Elena James Cafe & Mineta Tavern"
05:41 - DC Venue Updates and Residency
10:06 - "Unexpected Opportunity Pursuit"
13:15 - Constant Change: From Pretzels to Pandemic
15:50 - Aim: Fun, Quality Dining Experience
18:12 - Culinary Journey and Heritage Insights
22:02 - Honoring New York Heritage Cookbook
25:28 - Cooking with Chef Jacques Pépin
28:36 - Support Systems Shape Success
30:34 - "Supporting Budget-Conscious Professionals"34:54 - Supporting Community Through Arts & STEM
36:12 - "Preserving Organizational Integrity"
39:38 - "Baked Goods, Personal Journey Shared"
44:01 - Pastry Industry Challenges
47:21 - "Welcoming Chinese Exchange Students"
49:14 - "Discussing Influence and Engagement"
51:24 - Outro

Quotes:

“Me and my business partner and dear friend, Ilya, I always wanted to have a restaurant, and he wanted to have a club. So we decided to meet in the middle.” - Dmitri Chekaldin

“The fact is that through these baked goods, I was able to tell my story and find my story." - Paola Velez

Connect with our Guests:

Paola Velez
Instagram: Small Orchids & barprovidenciadc
Substack: It's Time To Steal
Website
Threads

Dmitri Chekaldin
LinkedIn
Instagram: Dachashaw & Jackie Restaurant
Websites: Dacha Beer Garden & Dmitri Chekaldin
X (Twitter)
Facebook

Featuring Host: Nycci Nellis
Instagram
Website

Produced by: Heartcast Media]]>https://api.spreaker.com/episode/64453826Thu, 20 Feb 2025 10:00:14 +0000Nycci NellisWhat does it take to build a thriving restaurant empire in a competitive city like Washington, DC? And how can something as simple as a dessert become a catalyst for meaningful change? Today, we’re joined by two visionaries who have shaped the city’s...
Today, we’re joined by two visionaries who have shaped the city’s food scene in distinct yet equally impactful ways. Dmitri Chekaldin, the mastermind behind DBG Hospitality, has transformed the dining experience with beloved establishments like Dacha Beer Garden in Shaw and the newly launched Jackie in Navy Yard. His focus on vibrant community spaces and exceptional hospitality has cemented his place in DC’s restaurant landscape.

On the other side of the table, Paola Velez has redefined what it means to be a pastry chef, blending culinary excellence with activism. From honing her craft at Iron Gate and Kith & Kin to launching the global movement Bakers Against Racism, Paola has used food as a force for good. Her latest book, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store, brings her signature mix of culture, flavor, and storytelling to kitchens everywhere.

In this episode, Dmitri and Paola will share their journeys—how they built their brands, overcame industry challenges, and continue to shape the future of food. Whether you’re a restaurateur, a foodie, or someone passionate about the power of community, you won’t want to miss this conversation. Let’s dive in.

Chapters:

00:00 - Introduction
02:11 - "New Openings: Elena James Cafe & Mineta Tavern"
05:41 - DC Venue Updates and Residency
10:06 - "Unexpected Opportunity Pursuit"
13:15 - Constant Change: From Pretzels to Pandemic
15:50 - Aim: Fun, Quality Dining Experience
18:12 - Culinary Journey and Heritage Insights
22:02 - Honoring New York Heritage Cookbook
25:28 - Cooking with Chef Jacques Pépin
28:36 - Support Systems Shape Success
30:34 - "Supporting Budget-Conscious Professionals"34:54 - Supporting Community Through Arts & STEM
36:12 - "Preserving Organizational Integrity"
39:38 - "Baked Goods, Personal Journey Shared"
44:01 - Pastry Industry Challenges
47:21 - "Welcoming Chinese Exchange Students"
49:14 - "Discussing Influence and Engagement"
51:24 - Outro

Quotes:

“Me and my business partner and dear friend, Ilya, I always wanted to have a restaurant, and he wanted to have a club. So we decided to meet in the middle.” - Dmitri Chekaldin

“The fact is that through these baked goods, I was able to tell my story and find my story." - Paola Velez

Connect with our Guests:

Paola Velez
Instagram: Small Orchids & barprovidenciadc
Substack: It's Time To Steal
Website
Threads

Dmitri Chekaldin
LinkedIn
Instagram: Dachashaw & Jackie Restaurant3088falsefullThe Wines Behind Fauquier Fabuloushttps://www.spreaker.com/episode/the-wines-behind-fauquier-fabulous--63676505
Let’s start with travels: I’ve been all over the map! St. Martin’s Grand Case? Check. Medellín, Colombia? Absolutely—coffee tastings and Michelin-starred meals galore. New Orleans for the Beard Conference? You bet, and I ate everywhere. If you want the full scoop on my adventures (and what I ate), head to my Insta highlights.

Closer to home, the DMV food and drink scene kept thriving with major openings:

Kwame’s Dogon
Mikey Friedman’s Aventino
Mike Rafidi’s La Shukran
Kevin Tien’s reimagined Moon Rabbit
Keith McNally’s swanky Minetta Tavern
Stephen Starr’s Pastis and Mozza
Plus new hot spots like Bar Cana, Press Club, and Binge—a low-ABV/no-alcohol haven.

This is just the tip of the iceberg! So much happening in food, drink, and what I like to call wellness. (Don’t @ me.)

Now for today’s show: I’m back in Marshall, VA, exploring all things Fauquier Fabulous thanks to Laura Torpy of Fauquier County Tourism. Last time, I was at The Whole Ox. Today, I’m at the Field & Main Restaurant.

Let’s talk about Virginia wine—an industry that’s exploded in the last 50 years. From just a handful of wineries to over 300 statewide (30+ in Fauquier alone!), the growth is extraordinary. Joining me today to chat all things wine:

Kiernan Slater Patusky of Slater Run Vineyard
Neal Wavra, proprietor of Field & Main and CEO of Red Truck Bakery
Leah Papadopoulos Constable, Vineyard & Cellar Manager at Molon Lave Vineyards

Vineyard Development and Management Philosophy
Wine Evolution and Learning Points
Amanda Lachowiak and Molonabe Winery
Wine Tasting Techniques and Analogies
Discussion on Vineyards
Challenges and Opportunities in Virginia Winemaking

Quotes

"As you seek to understand, remember that growth comes from exploration." - Neal Wavra

"The beauty of varieties lies in their ability to evoke strong preferences." - Leah Papadopoulos Constable

"True potential is revealed as we remove the layers that hold us back." - Kiernan Slater Patusky

Chapters
00:00 - Introduction
07:26 - Virginia Wine: Over 300 Wineries Recognized
12:06 - Harmonious Blend of Fields and Main Street
19:11 - Farming Innovation for Financial Sustainability
25:02 - Exploring Wines Through Thoughtful Vine Selection
27:16 - The Magic of Tasting Wine Evolution
32:22 - Greek-style, Fruit-Centric Winemaking Focus
42:29 - Vineyard Management Challenges and Timing
45:50 - Winemaking Relies on Vineyard Health and Experimentation
50:33 - Educating on Different Wine Styles
01:03:43 - Fauquier Wine Showcase
01:05:01 - Outro

Produced by Heartcast Mediahttp://www.heartcastmedia.com]]>https://api.spreaker.com/episode/63676505Mon, 13 Jan 2025 17:01:46 +0000Nycci NellisHi, everyone! The holidays may be behind us, but we’re diving headfirst into 2025. Can you believe it? Happy New Year! I’ve been reflecting on what an incredible 2024 it was, and wow—what a ride! Let’s start with travels: I’ve been all over the map!...
Let’s start with travels: I’ve been all over the map! St. Martin’s Grand Case? Check. Medellín, Colombia? Absolutely—coffee tastings and Michelin-starred meals galore. New Orleans for the Beard Conference? You bet, and I ate everywhere. If you want the full scoop on my adventures (and what I ate), head to my Insta highlights.

Closer to home, the DMV food and drink scene kept thriving with major openings:

Kwame’s Dogon
Mikey Friedman’s Aventino
Mike Rafidi’s La Shukran
Kevin Tien’s reimagined Moon Rabbit
Keith McNally’s swanky Minetta Tavern
Stephen Starr’s Pastis and Mozza
Plus new hot spots like Bar Cana, Press Club, and Binge—a low-ABV/no-alcohol haven.

Kiernan Slater Patusky of Slater Run Vineyard
Neal Wavra, proprietor of Field & Main and CEO of Red Truck Bakery
Leah Papadopoulos Constable, Vineyard & Cellar Manager at Molon Lave Vineyards

Oh, and mark your calendars: the Fauquier County Wine Showcase is coming up on February 8th. Stay tuned for more details.

Featured Guest:

Kiernan Slater Patusky
Instagram: Instagram (@slaterrunvineyards)
Facebook: Slater Run Vineyards | Upperville VA
Website: Home | Slater Run Vineyards
LinkedIn: https://www.linkedin.com/company/slater-run-vineyards

Neal Wavra
Business Instagram:Instagram (@fieldandmain)
Personal Instagram: Instagram (@nealwavra)
Facebook: Field & Main Restaurant | Marshall VA
Website: Wine Dinners - Holiday Fine Dining - Special Events

Leah Papadopoulos Constable
Business Instagram: Instagram (@molonlave_vineyards)
Facebook:Molon Lave Vineyards | Warrenton VA
LinkedIn: https://www.linkedin.com/in/leah-papadopoulos-constable
Website:3907falsefullA Butcher Boss Babe is Fauquier Fabuloushttps://www.spreaker.com/episode/a-butcher-boss-babe-is-fauquier-fabulous--63032065
I’ve always been obsessed with the Whole Ox because it’s in this little gem of a town and carries everything I want from a little independent butcher shop and market and where am I today?!

Well I am across the street from the Whole Ox in this gorgeous kitchen and entertainment space called The Whole Ox Too — Yes! They have expanded. I can not wait to catch up with this incredible badass butcher and shop owner, Amanda Luhowiak AND thanks to Laura Torpy, Tourism Coordinator of Fauquier County Tourism I am out in Fauquier County for a four Episode residency! Over the next few months I will be coming out here to chat and learn and share with you Fauquier Life. Which is pretty Fauquier Fabulous

Laura is truly an ambassador for Fauquier. She has so much community pride and she really can walk us through the hikes, the horse farms, the culture, the wine, the Blue Ridge and the beer of this region.

And then to Amanda Luhowiak, owner of The Whole Ox in Marshall, Who recently finished second on The Food Network's Guy’s Grocery

Games. Making Burgers — amirite?

Featured Guest

Amanda Luhowiak
Instagram: https://www.instagram.com/duchess.of.pork/
Website: https://www.thewholeox.com/

Laura Torpy
LinkedIn: https://www.linkedin.com/in/laura-torpy-84b5a65b/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways

Influence of media on food trends
OX business journey
Fauquier County as tourism destination
Importance of knowing meat sources and quality of quantity
Roles as butchers and chefs

Chapters
00:00 Culpeper's cool sites; Fauquier's relaxing drive.
03:18 Tourism chat in Fauquier County; dining highlight.
08:11 Fauquier County: Wineries, breweries, evolving tourism destination.
11:09 COVID increased interest in local farming experiences.
15:18 Thankful guest cites father's influence on butchery.
18:58 Supporting farmers by opening a local meat shop.
22:32 Promote mindful eating with quality, local produce.
26:00 Efficiently utilizing whole animal butchery resources.
26:56 Curated market revival reflects past high-end trends.
30:35 Utilizing kitchen space for profitable deli projects.
35:45 Customizable meal options; order online; Thanksgiving catering.
37:13 Selected for Guy's Grocery Games in August.
40:46 Grateful for support; find info on areyouonit.com

Produced by Heartcast Mediahttp://www.heartcastmedia.com
]]>https://api.spreaker.com/episode/63032065Thu, 28 Nov 2024 09:10:07 +0000Nycci NellisHello everyone. Look I am somewhere new. You may recall the four shows out at Barrel Oak Vineyards. Remember that? Every week I would drive out and let the blood pressure just drop. And what did I tell you I did after every trip? I would drive down...
I’ve always been obsessed with the Whole Ox because it’s in this little gem of a town and carries everything I want from a little independent butcher shop and market and where am I today?!

Well I am across the street from the Whole Ox in this gorgeous kitchen and entertainment space called The Whole Ox Too — Yes! They have expanded. I can not wait to catch up with this incredible badass butcher and shop owner, Amanda Luhowiak AND thanks to Laura Torpy, Tourism Coordinator of Fauquier County Tourism I am out in Fauquier County for a four Episode residency! Over the next few months I will be coming out here to chat and learn and share with you Fauquier Life. Which is pretty Fauquier Fabulous

Laura is truly an ambassador for Fauquier. She has so much community pride and she really can walk us through the hikes, the horse farms, the culture, the wine, the Blue Ridge and the beer of this region.

And then to Amanda Luhowiak, owner of The Whole Ox in Marshall, Who recently finished second on The Food Network's Guy’s Grocery

Games. Making Burgers — amirite?

Featured Guest

Amanda Luhowiak
Instagram: https://www.instagram.com/duchess.of.pork/
Website: https://www.thewholeox.com/

Laura Torpy
LinkedIn: https://www.linkedin.com/in/laura-torpy-84b5a65b/

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways

Influence of media on food trends
OX business journey
Fauquier County as tourism destination
Importance of knowing meat sources and quality of quantity
Roles as butchers and chefs

Guacamole & Tostadas (Pro-tip: Do NOT share the smoked papaya)
Charred Eggplant 🍆 Tamale (my top pick of the night!) luscious and velvety
Delicious Duck 🦆

Let’s get into Ellen!

My family loves Fork. We have celebrated birthdays and anniversaries there over the years. But! I was on a media trip to Philly when I had one of my all time favorite bites at High Street Restaurant and Bakery —> A pumpernickel bialy with white fish salad. Oh em gee — and I had the pleasure of meeting Ellen the fist time on the James Beard red carpet when I emceed for Hilton at the JBAwards 2023 right before she won her James Beard Award for Outstanding Restaurateur in 2023 — To All those listening may I please introduce a true Industry Leader, author, award winner and a co-chair of Sisterly Love Collective - which we will get into -

Featured Guest:
Ellen Yin
Personal: https://www.instagram.com/therealellenyin
Business: https://www.instagram.com/highstreethospitality
https://www.instagram.com/a.kitchenandbardc

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

Takeaways

Overcoming Financial and Logistical Challenges
Innovation and Adaptation Post-COVID
Formation and Goals of Sisterly Love Collective
Significant Collaborations and Partnerships
Industry Reflection and Future Focus

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Ellen Yin

"During challenging times, women helping women became a necessity for survival”- Ellen Yin

Chapters
00:00 - Introduction
06:51 - Early Industry Experience: Finding Belonging
10:38 - Creating a Community-Centric Dining Space
13:42 - Partnered Restaurant Success: Right Place, Right Time
18:55 - Teamwork in Restaurant Ventures
21:20 - Success and Expansion: Building the Right Team
23:44 - Challenges of a Hard Project
27:05 - Chef Ownership and Retention
32:16 - Inspired Mental Health Change by a Quadriplegic's Experience
35:22 - Leadership Challenges at the Top
38:35 - Easier Startup with a New Business Model
41:45 - Peer-Recognized Success Responsibility
44:09 - Empowering Women for Industry Leadership
48:38 - Modern Rooms and Loyal Community
52:45 - Outro]]>https://api.spreaker.com/episode/62927855Thu, 21 Nov 2024 09:15:07 +0000Nycci NellisSo it’s good to be back with you. Last week was pretty special being out at Fauquier County - horse country - letting the blood pressure drop as I left the city and drove out to Marshall. If you haven’t heard my chat with the amazing butcher boss...
How lucky am I to have snagged a cozy window seat at Pascual just days before Chefs Isabel Coss & Matt Conroy’s spot was crowned one of Eater’s Best New Restaurants in America?

Guacamole & Tostadas (Pro-tip: Do NOT share the smoked papaya)
Charred Eggplant 🍆 Tamale (my top pick of the night!) luscious and velvety
Delicious Duck 🦆

Overcoming Financial and Logistical Challenges
Innovation and Adaptation Post-COVID
Formation and Goals of Sisterly Love Collective
Significant Collaborations and Partnerships
Industry Reflection and Future Focus

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Ellen Yin

"During challenging times, women helping women became a necessity for...]]>3193falsefullA Women’s Place Is IN The Kitchenhttps://www.spreaker.com/episode/a-women-s-place-is-in-the-kitchen--62667120
Okay the DL on Chefs For Equality

You know Your girl loves high tea and I just hosted a tea party at Zinnia in Silver Spring.

I kind of just want to hang out at La Bonne Vache all the time. I want to just slather foie gras terrine on toasts and drink my rose

Rosedale is the new spot by Ashok Bajaj. It is exactly what a neighborhood restaurant should be: casual, pizzas, salads and Frank Ruta’s roasted chicken,

Hungry? I didn’t event talk about my dinner at Dōgon, I’ll save that tasting trip until next week!

Joanna James is behind the film A Fine Line and is also the Founder & President of MAPP — MAPP is a 501-C3 non-profit organization dedicated to transforming the landscape of the hospitality & culinary industry through mentorship, advocacy, purpose, and the power of women (MAPP).

Joanna likes to say, It shouldn’t be easier for a woman to be a CEO in this country than it is to be head chef and she is taking the standard, tearing it up into little pieces and demanding and effecting change -

Featured Guest:

Joanna James
Personal:https://www.instagram.com/joannajamesfilms/
Business:https://www.instagram.com/mappimpact/
Personal:https://www.facebook.com/joannajamesfilms
Business:https://www.facebook.com/mappimpact

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways

Mentorship Meals and Community Building in Hospitality
Externships and Overcoming Economic Barriers
Perception vs. Reality in Hospitality Industry Operations
Evolution of Support Networks for Women in Hospitality Leadership
Consumer Economic Education in the Hospitality Sector
Support Initiatives for Women in Hospitality by MAP
Future Trends in the Hospitality Industry Post-Pandemic

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Joanna James

"If more women held ownership and leadership roles, these situations often wouldn't arise due to empathy, zero tolerance, and respect." - Joanna James

Chapters
00:00 - Introduction
07:16 - Surveying Women-Owned Restaurants for Increased Women Chefs
12:38 - Empowering Women in Restaurants: Leadership Pathways
14:16 - Exploring Women's Roles in the Culinary Industry through Film
16:49 - Women's Activism: Transforming, Uniting, and Advocating
20:20 - Empowering Women Post-MeToo: Professional Connections
25:34 - Creative Virtual Mentorship Circles for Mentorship
27:03 - Building Community through Mentorship Meals
33:08 - Importance of Paid Family Medical Leave in Few States
36:57 - Bipartisan Support for Ethical Business Practices
42:45 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/62667120Thu, 14 Nov 2024 09:50:06 +0000Nycci NellisPer usual there is so much there’s so much going on and I’ve been eating, drinking, rubbing shoulders and shaking hands — I have really found myself chatting with some of the very best and brightest in the Industry - including today’s guest. I really...
Okay the DL on Chefs For Equality

You know Your girl loves high tea and I just hosted a tea party at Zinnia in Silver Spring.

I kind of just want to hang out at La Bonne Vache all the time. I want to just slather foie gras terrine on toasts and drink my rose

Rosedale is the new spot by Ashok Bajaj. It is exactly what a neighborhood restaurant should be: casual, pizzas, salads and Frank Ruta’s roasted chicken,

Hungry? I didn’t event talk about my dinner at Dōgon, I’ll save that tasting trip until next week!

Joanna James is behind the film A Fine Line and is also the Founder & President of MAPP — MAPP is a 501-C3 non-profit organization dedicated to transforming the landscape of the hospitality & culinary industry through mentorship, advocacy, purpose, and the power of women (MAPP).

Joanna likes to say, It shouldn’t be easier for a woman to be a CEO in this country than it is to be head chef and she is taking the standard, tearing it up into little pieces and demanding and effecting change -

Featured Guest:

Joanna James
Personal:https://www.instagram.com/joannajamesfilms/
Business:https://www.instagram.com/mappimpact/
Personal:https://www.facebook.com/joannajamesfilms
Business:https://www.facebook.com/mappimpact

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Takeaways

Mentorship Meals and Community Building in Hospitality
Externships and Overcoming Economic Barriers
Perception vs. Reality in Hospitality Industry Operations
Evolution of Support Networks for Women in Hospitality Leadership
Consumer Economic Education in the Hospitality Sector
Support Initiatives for Women in Hospitality by MAP
Future Trends in the Hospitality Industry Post-Pandemic

Quotes

"Establish leadership pipelines for women and underrepresented groups, paving paths to leadership. Readiness breeds resilience, making challenges easier to conquer." - Joanna James

"If more women held ownership and leadership roles, these situations often wouldn't arise due to empathy, zero tolerance, and respect." - Joanna James

Chapters
00:00 - Introduction
07:16 - Surveying Women-Owned Restaurants for Increased Women Chefs
12:38 - Empowering Women in Restaurants: Leadership Pathways
14:16 - Exploring Women's Roles in the Culinary Industry through Film
16:49 - Women's Activism: Transforming, Uniting, and Advocating
20:20 - Empowering Women Post-MeToo: Professional Connections2619falsefullGiving Voice to the Southern Woman Cookshttps://www.spreaker.com/episode/giving-voice-to-the-southern-woman-cooks--62600699

So that is the perfect segue to Toni Tipton Martin and Morgan Bolling.

Their glorious new cookbook, When Southern Women Cook from America’s Test Kitchen, reflects the diversity of the South, the women who live there and their personal culinary histories. My understanding is that this book came together thanks to Toni - (who is the EIC at Cook’s Country Magazine) and Morgan’s - (who is the executive Editor at the publication) — conversations about the intersection of food & women empowerment.

More than 70 women (several of whom have been on this show) share their Southern roots through storytelling and recipes.

Yes, there’s recipes for fried chicken (8 actually and we will find out why) and so many other favorites but more importantly Toni and Morgan provide a space for women to take control of the Southern Culinary narrative.

When Southern Women Cook — History, Lore and 300 Recipes

And if you do not know, Toni Tipton Martin is multi time James Beard Award–winning author and is one of the founders of the Southern Foodways Alliance

And Morgan Bolling is a tv celebrity, as a cast member of the Cook’s Country TV show.

Featured Guest:

Toni Tipton Martin
LinkedIn: www.linkedin.com/in/toni tipton-martinWebsite: tonitiptonmartin.com

Morgan Bolling
LinkedIn: linkedin.com/in/morgan-bollingFeaturing

Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Takeaways

Toni Tipton-Martin’s Leadership at Southern Foodways Alliance
Process Behind the Cookbook
Challenges in Recipe Selection and Cultural Representation
Impact of Cultural Narratives
Cultural Significance and Education
Debates on Southern Cuisine Identity

Quotes

"Each regional dish tells a unique story, showcasing the diverse and delicious flavors of lesser-known culinary treasures in the region." - Morgan Bolling"

The South is a tapestry of vibrant cultures and dynamic histories, and we aim to showcase its rich cultural tapestry." - Toni Tipton-Martin

Chapters
00:00 - Introduction
05:20 - Exploring the Rich Tapestry of Southern Cuisine
08:30 - Spotlight on Southern Women's Stories
12:59 - Captures Rich Southern Narratives from Symposium
15:26 - Reviewing Recipe Archives
20:52 - Volunteering Unveils Community Ties
25:34 - Sweetened in North, Plain in South
31:36 - Nashville Hot Sauce to Texas Chicken
33:20 - Overlooked Fried Chicken Legacy
35:26 - Cultural Landscapes: From Austin to Houston
39:00 - Maggie Bailey: Bootlegger and Community Educator
41:56 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/62600699Thu, 07 Nov 2024 09:15:01 +0000Nycci NellisLast I left off that I was having lunch at Jose’s with Alice Waters and Joan Nathan — and a few others because Alice was in town to receive Julia Child Foundation award AND I was there at the Museum of American History and so was former award winners,...

So that is the perfect segue to Toni Tipton Martin and Morgan Bolling.

Their glorious new cookbook, When Southern Women Cook from America’s Test Kitchen, reflects the diversity of the South, the women who live there and their personal culinary histories. My understanding is that this book came together thanks to Toni - (who is the EIC at Cook’s Country Magazine) and Morgan’s - (who is the executive Editor at the publication) — conversations about the intersection of food & women empowerment.

More than 70 women (several of whom have been on this show) share their Southern roots through storytelling and recipes.

Yes, there’s recipes for fried chicken (8 actually and we will find out why) and so many other favorites but more importantly Toni and Morgan provide a space for women to take control of the Southern Culinary narrative.

When Southern Women Cook — History, Lore and 300 Recipes

And if you do not know, Toni Tipton Martin is multi time James Beard Award–winning author and is one of the founders of the Southern Foodways Alliance

And Morgan Bolling is a tv celebrity, as a cast member of the Cook’s Country TV show.

Featured Guest:

Toni Tipton Martin
LinkedIn: www.linkedin.com/in/toni tipton-martinWebsite: tonitiptonmartin.com

Morgan Bolling
LinkedIn: linkedin.com/in/morgan-bollingFeaturing

Nycci Nellis
https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Takeaways

Toni Tipton-Martin’s Leadership at Southern Foodways Alliance
Process Behind the Cookbook
Challenges in Recipe Selection and Cultural Representation
Impact of Cultural Narratives
Cultural Significance and Education
Debates on Southern Cuisine Identity

Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magic
Ofc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappoints
And ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face.
I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefs

Okay well that was fun to relive! And now to Joe Yonan. I think Joe and I met a little over 15 years ago when he first came to the DC to jon the Washington Post Food section. Fast forward to today Joe is the 2x JBF award-winning food & dining editor at the Washington Post. He is the author of Cool Beans, Serve Yourself, Eat Your Vegetables and now the newly published Mastering the Art of Plant-Based Cooking.

It’s MASSIVE

Featured Guest:Joe Yonan
Instagram:https://www.instagram.com/joeyonan/?hl=en#

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/https://
www.thelistareyouonit.com/

Takeaways

Plant-Based Cooking Importance
Creative Dish Names
Vegetarian/Vegan Dining Evolution
Emphasis on Food Quality
Cultural Aspects of Plant-Based Diets
Debunking Plant-Based Myths

Quotes

"Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan

"Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe Yonan

Chapters
00:00 - Introduction
04:41 - Alice Waters and Chefs for Equality
09:36 - Creativity with Small Plates and Vegetables
11:42 - DC Chefs Embrace Vegetarian Impact
15:09 - Innovation in Plant-Based Cooking
22:15 - Creative Vegetable Use: Potatoes on Pizza
26:44 - Traditional Diets Meet Plant-Based Eating
30:37 - Middle Eastern Touches in Global Cuisines
32:53 - Key Elements in Plant-Based Cooking
35:42 - Blending Recipes with Personal Stories
36:33 - Outro

Produced by Heartcast Media
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/62531995Thu, 31 Oct 2024 08:10:01 +0000Nycci NellisHello it’s so good to be back on air. I did take another little break and there is a reason for that! I’ve had stuff! There’s so much going on and I’ve been eating, drinking, emceeing and cavorting with some of the very best and brightest in the...
So if you follow me on insta — you know some of this already but hold on tight~

Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magic
Ofc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappoints
And ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face.
I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefs

Plant-Based Cooking Importance
Creative Dish Names
Vegetarian/Vegan Dining Evolution
Emphasis on Food Quality
Cultural Aspects of Plant-Based Diets
Debunking Plant-Based Myths

Quotes

"Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan

"Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe Yonan

Chapters
00:00 - Introduction
04:41 - Alice Waters and Chefs for Equality
09:36 - Creativity with Small Plates and Vegetables
11:42 - DC Chefs Embrace Vegetarian Impact
15:09 - Innovation in Plant-Based Cooking
22:15 - Creative Vegetable Use: Potatoes on Pizza
26:44 - Traditional Diets Meet Plant-Based Eating
30:37 - Middle Eastern Touches in Global Cuisines
32:53 - Key Elements in Plant-Based Cooking
35:42 - Blending Recipes with Personal Stories
36:33 - Outro

Produced by Heartcast Media
2136falsefullMonica Saigal Comes With Love & Butter Chickenhttps://www.spreaker.com/episode/monica-saigal-comes-with-love-butter-chicken--62201044

Took a working vacation out of town and went to the Eastern Shore. Stayed at a lovely air bnb with a pool on the bay — total change of perspective! We cooked almost every night — you can see some of our feasts on insta. We did go to Ruse in St. Michaels — so impressed and really delicious

Quick trip up to NYC to see the elephants marching — not live — but it feels like it. These magnificent 100 sculptures created in India are displayed throughout the Meatpacking District. It’s Fabulous as is the Play - Oh Mary! If you don’t know google it and then get tickets

Dinner at Brescia. Some of the best hospitality in the city

Dinner at St Anslems. One of the best steaks — and biscuits — in the city. We sat with Greek winemaker, Angelos Latridis of Alpha MalaGouzia wines. Ate & drank.

An EPIC — and I do mean EPIC meal at El Cielo — A multi-course/multi-sensory tasting menu featuring Colombian cuisine. There’s a reason for the Michelin star.

Okay that’s a glimpse into my eating, drinking and doing and now to today’s guest. I love when I bring on people that I have known since the beginning of my time in this industry. Monica Bhide — now

Monica Saigal — we both started covering the food scene at the same time. Monica had a day job but she was writing mesmerizing articles for The New York Times, Bon Appétit, The Washington Post, and NPR. She has always blended stories of food with culture and her personal connections. She is a prolific writer — cookbooks like Modern Spice and The Spice is right, novels like Karma & The Art of Butter Chicken and Inspirational books like In Conversation with Exceptional Women (which Monica was generous enough to include me in) she now has a new book, a children’s book Papa’s Butter Chicken.

Monica and I have truly not caught up in a bit. We are going to get personal and talk about her journey, her writing career and why everyone loves butter chicken!

Featured Guest:Monica SaigalTwitter:https://twitter.com/mbhideFacebook:https://www.facebook.com/monica.bhide1/Linkedin: https://www.linkedin.com/in/monica-saigal-bhide-57a43Website:https://monicabhide.comPortfolio: https://monicabhide.com/wp-content/uploads/2023/12/Monica-Saigal-portfolio.pdfFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comTakeaways

Personal Anecdotes and Culinary Traditions
Festival and Community Support
Recommendations and Cooking Preferences
Personal Hardships and Resilience
Immigrant Struggles and Career Choices
Unfulfilled Calling and Career Shift

Quotes

"With effortless finesse, she uniquely intertwines tales of food with diverse cultures, transcending boundaries beyond own heritage." - Monica Saigal

"Facing the mirror in times of struggle demands embracing vulnerability." - Monica Saigal”

Chapters
00:00 – Introduction
01:22 - Great Show Preview and Delicious Food Reviews
05:30 - Boston Visit: Family Time and Concert Fun
15:19 - Party Meetings and Radio Show Feature
15:58 - National Culinary and Cheerleading Success
24:41 - Navigating Culinary Challenges with Spousal Support
29:23 - Champion for LGBTQIA Rights and Drag Brunch Innovator
35:16 - Team Unity Overcoming Initial Leadership Hurdles
37:34 - Positive Kitchen Leadership and Enhanced Food Quality
46:13 - Emerging Chef National Award Victory
50:35 - Striving for Independence Amidst Family Dynamics
55:20 - Balancing Contributions in Restaurant Expertise
58:56 - Navigating Perceptions in Chinese Tapas Culinary
01:01:49 - Outro

Produced by Heart Cast Media
http://www.heartcastmedia.com
]]>https://api.spreaker.com/episode/62201044Thu, 03 Oct 2024 08:35:02 +0000Nycci NellisHello it’s so good to be back on air. Took a little break — well not really a break I’ve been working but I took a few weeks off from this show to get inspired and bring renewed energy. And Wow! There’s so much going on and I’ve been eating - per...

Dinner at Brescia. Some of the best hospitality in the city

Dinner at St Anslems. One of the best steaks — and biscuits — in the city. We sat with Greek winemaker, Angelos Latridis of Alpha MalaGouzia wines. Ate & drank.

An EPIC — and I do mean EPIC meal at El Cielo — A multi-course/multi-sensory tasting menu featuring Colombian cuisine. There’s a reason for the Michelin star.

Personal Anecdotes and Culinary Traditions
Festival and Community Support
Recommendations and Cooking Preferences
Personal Hardships and Resilience
Immigrant Struggles and Career Choices
Unfulfilled Calling and Career Shift

Quotes

"With effortless finesse, she uniquely intertwines tales of food with diverse...]]>3258falsefullAward Winning Womenhttps://www.spreaker.com/episode/award-winning-women--61268028NiHao Arlington, at the new Amazon headquarters at National Landing in Arlington, VA. The vibe is very hip and summery, with an airy street-facing bar and lots of delicious small plates. Lydia Chang designed the gorgeous space and I cannot wait to catch up with her. ALSO on this show is good friend and recent James Beard & RAMMY award winner Masako Morishita — so excited to have two boss babes with in with me today.

I met Masako before she was ever in a restaurant kitchen. I remember where I met her! We were at the opening of Officina and your boyfriend at the time (now husband) introduced us. You were making something — dumplings doing pop ups? Anyway a year or so later you joined me on F&TB — you were executing at Brent Kroll’s Maxwell. And now you winning all sorts of well-deserved accolades while behind the stove at Perry's. How did you go from being the captain of the Commanders cheerleading squad to the 2024 James Beard Foundation’s Emerging Chef and the 2024 RAMMY’s Rising Culinary Star of the Year.

At the end of today’s show, Lydia and Masako agreed to a short panel discussion on the trials and tribulations of being immigrant Asian women in the hospitality industry. Lydia’s team laid out a feast for our discussion — it was honest and frank and delicious — tune in.

Guests Social Media Links:

Masako~
Instagram: https://www.instagram.com/perrysdc/
Facebook: https://www.facebook.com/perrys.dc
Website:https://www.perrysam.com

Lydia~
Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Website: https://www.nihaoarlington.com

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media
www.heartcastmedia.com]]>https://api.spreaker.com/episode/61268028Thu, 05 Sep 2024 01:12:36 +0000Nycci NellisSo today I am back with the Peter Chang family at their latest restaurant in the DC Area -...NiHao Arlington, at the new Amazon headquarters at National Landing in Arlington, VA. The vibe is very hip and summery, with an airy street-facing bar and lots of delicious small plates. Lydia Chang designed the gorgeous space and I cannot wait to catch up with her. ALSO on this show is good friend and recent James Beard & RAMMY award winner Masako Morishita — so excited to have two boss babes with in with me today.

I met Masako before she was ever in a restaurant kitchen. I remember where I met her! We were at the opening of Officina and your boyfriend at the time (now husband) introduced us. You were making something — dumplings doing pop ups? Anyway a year or so later you joined me on F&TB — you were executing at Brent Kroll’s Maxwell. And now you winning all sorts of well-deserved accolades while behind the stove at Perry's. How did you go from being the captain of the Commanders cheerleading squad to the 2024 James Beard Foundation’s Emerging Chef and the 2024 RAMMY’s Rising Culinary Star of the Year.

At the end of today’s show, Lydia and Masako agreed to a short panel discussion on the trials and tribulations of being immigrant Asian women in the hospitality industry. Lydia’s team laid out a feast for our discussion — it was honest and frank and delicious — tune in.

Guests Social Media Links:

Masako~
Instagram: https://www.instagram.com/perrysdc/
Facebook: https://www.facebook.com/perrys.dc
Website:https://www.perrysam.com

Lydia~
Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Website: https://www.nihaoarlington.com

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media
www.heartcastmedia.com]]>3715falsefullFan-girling with The Alice Watershttps://www.spreaker.com/episode/fan-girling-with-the-alice-waters--61192844
So for those of you who know me it takes a lot for me to gush about my guests. I like to play it cool — I mean it’s my job to interview people and I have had the pleasure of chatting with so many of the greats in this industry. But today I am a little giddy, totally fan-girling and maybe a tad nervous of the— Chef, author, food activist and the founder and owner of Chez Panisse Restaurant in Berkeley, California — Alice Waters — She is also this year’s recipient of the Julia Child Award — The award recognizes those who have an impact on the American culinary scene and has been given by the Julia Child Foundation for Gastronomy and the Culinary Arts since 2015, and comes with a $50,000 prize. Previous awardees include Grace Young, José Andrés, Danny Meyer, and Jacques Pépin and last year’s award winner Sean Sherman - several of those I’ve interviewed here on this show.

Alice will be honored with the Julia Child Foundation Award on 10/17 in Washington DC as part of the Smithsonian’s National Food History Weekend.

Also in with me today to talk about the Award and it’s significance is

-Curator of Food History at National Museum of American History; Paula Johnson — good friend and a return guest to the show

-Eric W. Spivey, Chairman and Trustee, The Julia Child Foundation for Gastronomy and the Culinary Arts

Featured Guests:

Alice Waters~
Personal Instagram: https://www.instagram.com/alicelouisewaters
Business Instagram:https://www.instagram.com/chezpanisse
https://www.instagram.com/edibleschoolyard?

Paula Jonson~
Instagram:https://www.instagram.com/amhistorymuseum/
Facebook:https://www.facebook.com/americanhistory
Personal LinkedIn: https://www.linkedin.com/in/paula-johnson-317559a/
Business LinkedIn: https://www.linkedin.com/company/the-national-museum-of-american-history/

Eric W. Spivey~
Instagram:https://www.instagram.com/juliachildfoundation/
Facebook:https://www.facebook.com/JuliaChild
Twitter: https://www.threads.net/@juliachildfoundation

Episode Timestamps:
00:00 – Introduction
05:45 - Opening a Restaurant: Influential Journey
09:11 - Taste Transformation: Regenerative Farming
13:36 - Farmers-Focused Revolution: Strengthening Industry
15:27 - Embracing Regenerative Agriculture: Partnership
19:00 - Edible Schoolyard Project: Principal's Call
24:41 - Europe's Pesticide Use & Paris Mayor's Initiative
29:46 - Delaying Topic for Eric's Segment
32:51 - Celebrating Alice & Supporting Project
36:23 - Museum & Julia Child Partnership Summary
37:51 - 10 Years of Growth, Diversity & Impact
42:30 - Promoting Healthy, Local School Food
45:31 - Reconnecting through Food, Friendship & Nature
48:07 - Julia, Restaurants & Family Connection
51:08 - Outro

Quotes:

"In a decade-long partnership, the museum and Julia Child Foundation have preserved history by showcasing Julia's kitchen, crucial for food history research and community programs." -Paula Jonson

"Diversity is key. This award honors talent across food, wine, and beverage sectors, not just chefs."- Eric W. Spivey

"The most delicious solution to climate is regenerative agriculture, pulling carbon from the atmosphere and returning it to the soil, where it belongs." - Alice Waters

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media]]>https://api.spreaker.com/episode/61192844Thu, 29 Aug 2024 01:10:20 +0000Nycci NellisHello and welcome to another episode of Industry Night! Taking a break this week from residencies — although haven’t they been fun?! Loved being out in Delaplane, Virginia sitting amongst the vines of Barrel Oak and the mountains of the Shenandoah...
So for those of you who know me it takes a lot for me to gush about my guests. I like to play it cool — I mean it’s my job to interview people and I have had the pleasure of chatting with so many of the greats in this industry. But today I am a little giddy, totally fan-girling and maybe a tad nervous of the— Chef, author, food activist and the founder and owner of Chez Panisse Restaurant in Berkeley, California — Alice Waters — She is also this year’s recipient of the Julia Child Award — The award recognizes those who have an impact on the American culinary scene and has been given by the Julia Child Foundation for Gastronomy and the Culinary Arts since 2015, and comes with a $50,000 prize. Previous awardees include Grace Young, José Andrés, Danny Meyer, and Jacques Pépin and last year’s award winner Sean Sherman - several of those I’ve interviewed here on this show.

Alice will be honored with the Julia Child Foundation Award on 10/17 in Washington DC as part of the Smithsonian’s National Food History Weekend.

Also in with me today to talk about the Award and it’s significance is

-Curator of Food History at National Museum of American History; Paula Johnson — good friend and a return guest to the show

-Eric W. Spivey, Chairman and Trustee, The Julia Child Foundation for Gastronomy and the Culinary Arts

Featured Guests:

Alice Waters~
Personal Instagram: https://www.instagram.com/alicelouisewaters
Business Instagram:https://www.instagram.com/chezpanisse
https://www.instagram.com/edibleschoolyard?

Paula Jonson~
Instagram:https://www.instagram.com/amhistorymuseum/
Facebook:https://www.facebook.com/americanhistory
Personal LinkedIn: https://www.linkedin.com/in/paula-johnson-317559a/
Business LinkedIn: https://www.linkedin.com/company/the-national-museum-of-american-history/

Eric W. Spivey~
Instagram:https://www.instagram.com/juliachildfoundation/
Facebook:https://www.facebook.com/JuliaChild
Twitter: https://www.threads.net/@juliachildfoundation

Episode Timestamps:
00:00 – Introduction
05:45 - Opening a Restaurant: Influential Journey
09:11 - Taste...]]>3072falsefullThe State of Craft Beer in Hospitalityhttps://www.spreaker.com/episode/the-state-of-craft-beer-in-hospitality--61097489
I just love the ride out here. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery. Every week after the show I take a little ride around the area and do something different like a hike on lost mountain — one of my favorite hikes or a stroll through Middleburg

The other cool part about doing the show here is I’ve brought in some amazing guests — some locals like Jarad Slipp & Jason Murray at Arterra Wines and then I brought DC out here with Scott Drewno and Danny Lee last week and this week it just keeps getting better. Good friend, beer guru and beverage director and partner of Neighborhood Restaurant Group - Greg Engert - he’s out here with me today!

And since we covered wine here at the winery part of Barrel & Oak it’s now time to talk the Brewery part!

First and foremost, did you know that August is Virginia Craft Beer month? With more than 200 craft breweries throughout Virginia and being named one of the Top Seven Beer Destinations by Travel Channel, it's no surprise that the state dedicates the entire month of August to celebrating Virginia craft beer. And in with me with is Jon Bowman, Brewmaster here at Barrel Oak. The brewery was named Virginia Brewery of the Year at the 2024 New York International Beer Competition, thanks to Jon.

And now Greg Engert! Greg is one of the people in this country who really changed the conversation about beer. Engert's expertise has earned him accolades galore including Food & Wine's Sommelier of the Year and Imbibe’s Beer Person of The Year. And has been on F&TB more times than anyone else! You walk into a restaurant today and there’s a wine list, a cocktail list and a beer list. That didn’t just happen overnight. There’s been a huge pendulum swing of avaialblity of local craft beers and People in the Industry like Greg Engert have been beating the drum on diversifying beverage programs and doubling down on what hospitality should feel like.

Featured Guests:

Guests Social Media Links:
Greg Engert:
Instagram:https://www.instagram.com/sonoffreng?igsh=MWpxNjI4bWRlaXBpeA==

Business~
Instagram:https://www.instagram.com/churchkeydc?igsh=MTJxbGhrbW5vZXY5ZA==
Facebook:https://www.facebook.com/churchkeydc
Website:https://www.churchkeydc.com/
Twitter:https://x.com/churchkeydc?s=21

Jon Bowman:
Business~
Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3Jk
Facebook:https://www.facebook.com/barreloakwinery
Website:https://barreloak.com/

Episode Timestamps:
00:00 – Introduction
08:43 - Crafting and Releasing Varied Beer Selections
13:13 - Lively Conversations at Barrel Oak with Greg
18:06 - Fueling Beer Passion: Business and Inspiration
25:17 - From Initial Opposition to Recognizing Visionary Insights
31:06 - Changing Workforce Dynamics: Increased Training Needs
35:00 - Regrettable Sharing of Critical Restaurant Comments4
0:17 - Maintaining Busyness Despite Fewer Patrons
47:40 - Balancing Updates and Sentimentality in Restaurants
50:38 - Exceptional Cuisine and Beverage Program at Mallard's
55:05 - Impressive Restaurant Experience and Training
59:35 - Reflections on Limited Outings and Cocktail Enjoyment

Quote:

"Just as wine evolves with time, so do our flavors in life." - Jon Bowman

"In the restaurant business, we balance sentiment with survival, driven by passion over profits on our path to financial stability." - Greg Engert

Featuring Nycci Nellis
https://www.instagram.com/nyccinellis/
https://www.thelistareyouonit.com/

Produced by Heartcast Media]]>https://api.spreaker.com/episode/61097489Thu, 22 Aug 2024 08:25:01 +0000Nycci NellisHello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am in Delaplane at the beautiful Barrel Oak Winery & Brewery for the last show of the residency. So incredibly grateful to the team here for hosting me and the...
I just love the ride out here. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery. Every week after the show I take a little ride around the area and do something different like a hike on lost mountain — one of my favorite hikes or a stroll through Middleburg

The other cool part about doing the show here is I’ve brought in some amazing guests — some locals like Jarad Slipp & Jason Murray at Arterra Wines and then I brought DC out here with Scott Drewno and Danny Lee last week and this week it just keeps getting better. Good friend, beer guru and beverage director and partner of Neighborhood Restaurant Group - Greg Engert - he’s out here with me today!

And since we covered wine here at the winery part of Barrel & Oak it’s now time to talk the Brewery part!

First and foremost, did you know that August is Virginia Craft Beer month? With more than 200 craft breweries throughout Virginia and being named one of the Top Seven Beer Destinations by Travel Channel, it's no surprise that the state dedicates the entire month of August to celebrating Virginia craft beer. And in with me with is Jon Bowman, Brewmaster here at Barrel Oak. The brewery was named Virginia Brewery of the Year at the 2024 New York International Beer Competition, thanks to Jon.

And now Greg Engert! Greg is one of the people in this country who really changed the conversation about beer. Engert's expertise has earned him accolades galore including Food & Wine's Sommelier of the Year and Imbibe’s Beer Person of The Year. And has been on F&TB more times than anyone else! You walk into a restaurant today and there’s a wine list, a cocktail list and a beer list. That didn’t just happen overnight. There’s been a huge pendulum swing of avaialblity of local craft beers and People in the Industry like Greg Engert have been beating the drum on diversifying beverage programs and doubling down on what hospitality should feel like.

Featured Guests:

Guests Social Media Links:
Greg Engert:
Instagram:https://www.instagram.com/sonoffreng?igsh=MWpxNjI4bWRlaXBpeA==

Business~
Instagram:https://www.instagram.com/churchkeydc?igsh=MTJxbGhrbW5vZXY5ZA==
Facebook:https://www.facebook.com/churchkeydc
Website:https://www.churchkeydc.com/
Twitter:https://x.com/churchkeydc?s=21

Jon Bowman:
Business~
Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3Jk
Facebook:https://www.facebook.com/barreloakwinery
Website:https://barreloak.com/

Episode Timestamps:
00:00 – Introduction
08:43 - Crafting and Releasing Varied Beer Selections
13:13 - Lively Conversations at Barrel Oak with Greg
18:06 - Fueling Beer Passion: Business and Inspiration
25:17 - From Initial Opposition to...]]>3787falsefullYou Can Take The Chefs Out Of The Cityhttps://www.spreaker.com/episode/you-can-take-the-chefs-out-of-the-city--61025337

One of the things I love most about living in the DC Metro area is that we are just a short drive to a completely and totally different experience. I mean — truffle hunting in Virginia?! Yes please. Stayed tuned for that Culpeper show and follow me @nyccinellis for all the photos, videos and highlights from that trip.

And to my point about how close we are to different experiences. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery in Delaplane, Virginia. What I love about the ride out here is you go from a 4 lane highway, to a 2 lane highway, to a single road — it gets greener and greener — and your blood pressure regulates. At least mines does.

And let’s talk today’s show!

Scott Drewno & Danny Lee. I’ve known these two for so long — I just can’t believe they’re both this old.

So I was doing some research. I thought I’d met Danny first but I think I may have met Scott first.

Danny & his mom, Mama Lee opened up Mandu around the corner from my old apartment on 18th & T in 2006. David and I frequented the spot but I have a very clear memory of meeting Danny when he opened up the 2nd Mandu in the Mt Vernon Triangle area in 2011. I think on opening night — we were with David Hagedorn & Michael Widomski — That area was just coming to life and Mandu, this beautiful gem serving Authentic Korean food.

Now Scott came to town in 2007 and I remember it clearly! He was about 6 months out from opening up The Source with Wolfgang Puck when he came to town to do meet & greets with people in the food space in DC. We had dinner at Central. I got to know Scott and his story and actually so did everyone who was covering the DC dining scene at that time — and that was the time of blogs — so there were a lot of people! He even followed up with a thank you note — cause his mama taught him that.

In 2017, Danny and Scott created the Fried Rice Collective — You know all their Award winning properties: Chiko, now 4 of them, Anju with chef Angel Baretto and the recently launched breakfast concept, I Egg You (which also turns into an event space called the Shell — get it).

So how did these two come together? Hold for a moment please.

Marie Levitt, who grew up in the Mountains just Northeast of France right next to Alsace is now the director of wholesale and outside sales for Barrel Oak. We are going to chat briefly about The rise of VA wines and the importance on seeing VA wines in distribution.

Let’s talk shop ~

Highlites with time stamps:

Guests Social Media Links:

Scott Drewno

Danny Lee

Instagram: https://www.instagram.com/dannyleedc?igsh=MWVlbm1lMW56dTltdA==
Facebook: https://www.facebook.com/danny.lee.3705
Twitter: https://x.com/dannyleedc?s=21

Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==
Facebook: https://www.facebook.com/CHIKOFRC https://www.facebook.com/ieggyoudc https://www.facebook.com/anjufrc
Twitter: https://x.com/anjufrc?s=21 https://x.com/chikofrc?s=21 https://x.com/ieggyoudc?s=21

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Mediahttp://www.heartcastmedia.com

Chapters

00:00 - Introduction
05:25 - IEGU and Anju Collaboration, Event Venue Insights
14:32 - From Mother's Deli to Culinary Mastery
21:11 - Culinary Foundations at a Friend's Winery Farm
23:41 - Learning Culinary Basics in Restaurant Environment
27:41 - Handling Criticism with Grace and Professionalism
37:09 - Decision-Making Process and Operational Strategy
38:54 - Efficiency in Casual Dining Service
46:37 - Chico Capitol Hill's Heritage and Team Dynamics
58:23 - Industry Evolution and Future Prospects
01:00:55 - Pre-Pandemic Experience: Relishing DC's Hospitality
01:07:51 - Outro]]>https://api.spreaker.com/episode/61025337Thu, 15 Aug 2024 09:20:03 +0000Nycci NellisWell, hello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am back in Delaplane at the beautiful Barrel Oak Winery & Brewery. One of the things I love most about living in the DC Metro area is that we are just a...

One of the things I love most about living in the DC Metro area is that we are just a short drive to a completely and totally different experience. I mean — truffle hunting in Virginia?! Yes please. Stayed tuned for that Culpeper show and follow me @nyccinellis for all the photos, videos and highlights from that trip.

And to my point about how close we are to different experiences. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery in Delaplane, Virginia. What I love about the ride out here is you go from a 4 lane highway, to a 2 lane highway, to a single road — it gets greener and greener — and your blood pressure regulates. At least mines does.

And let’s talk today’s show!

Scott Drewno & Danny Lee. I’ve known these two for so long — I just can’t believe they’re both this old.

So I was doing some research. I thought I’d met Danny first but I think I may have met Scott first.

Danny & his mom, Mama Lee opened up Mandu around the corner from my old apartment on 18th & T in 2006. David and I frequented the spot but I have a very clear memory of meeting Danny when he opened up the 2nd Mandu in the Mt Vernon Triangle area in 2011. I think on opening night — we were with David Hagedorn & Michael Widomski — That area was just coming to life and Mandu, this beautiful gem serving Authentic Korean food.

Now Scott came to town in 2007 and I remember it clearly! He was about 6 months out from opening up The Source with Wolfgang Puck when he came to town to do meet & greets with people in the food space in DC. We had dinner at Central. I got to know Scott and his story and actually so did everyone who was covering the DC dining scene at that time — and that was the time of blogs — so there were a lot of people! He even followed up with a thank you note — cause his mama taught him that.

In 2017, Danny and Scott created the Fried Rice Collective — You know all their Award winning properties: Chiko, now 4 of them, Anju with chef Angel Baretto and the recently launched breakfast concept, I Egg You (which also turns into an event space called the Shell — get it).

So how did these two come together? Hold for a moment please.

Marie Levitt, who grew up in the Mountains just Northeast of France right next to Alsace is now the director of wholesale and outside sales for Barrel Oak. We are going to chat briefly about The rise of VA wines and the importance on seeing VA wines in distribution.

Let’s talk shop ~

Highlites with time stamps:

Guests Social Media Links:

Scott Drewno

Instagram: https://www.instagram.com/scottdrewno?igsh=cGY3anAxeGpjZG9w
Facebook: https://www.facebook.com/scott.drewno.9
Twitter: https://x.com/scottdrewno?s=21

Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==
Facebook: fullA Truffle Hunt in Virginiahttps://www.spreaker.com/episode/a-truffle-hunt-in-virginia--60953180
So, needless to say, I needed to get to Culpeper and see, touch, smell, drink, and eat everything happening there.
And Voila! Industry Night With Nycci Nellis Goes to Culpeper was born.
On today's show, I am chatting with:
-Paige Read, Director of Culpeper Tourism
-Ryan Kearney, General Manager of Old House Vineyards
-Olivia Taylor & Vanessa Shea of Virginia Truffles
-Steven Williams of Virginia Bison Company
-Joclyn Yarnell, Head Chef Green Ribbon Restaurant here in Old House Vineyards

It's all so exciting because not only am I going to talk to all these people doing exceptional things here in Culpepper, but I am also going to get my hands dirty!
So listen to this show, watch it on youtube and check out my instagram because I will have reels and highlights of all of my doings while I am visiting.
And speaking of Instagram, you all have been incredibly engaged with my latest posts. Yes, I did change things up a bit. You said you wanted more from me — and I was reluctant. Put a mic in my hand, and I am good. Someone else turns a camera on me, and I light up. But turning the camera on myself? Not so easy. You all have made it super easy. Thank you for that. Nycci Knows News is a new offering, and my "Pro-Tips" are for both diners and those in the hospitality industry.

Okay before we get into the show a bit about where I have been — 'cause you know I've been out!
-A day in Delaplane. Barrel Oak Winery, Whole Ox — Double Smash Bison Burger — uh where are they getting their Bison?
-Ama - Johanna Hellrigl & Micah Wilder ode to Italia — You want to sit at the bar, the focaccia, the pasta — oh the fennel salad — but the best is chef's torte's and pistachio gelato
-Beach Trip - Thrashers, fries - duh. Fractured Prune, the hand dipped donuts - duh. Oceanside, new owners - same delicious Italian subs (don't at me you crazy Billy's fans, their subs are not what they were). Drift, no duh here - this year-old restaurant is putting out a thoughtful menu by Chef Tom Wiswell. They source regionally and they had me peach and blackberry Panzanella.

Let's Go To Culpepper
Culpeper, Virginia, named the “Prettiest Town in Virginia” by Architectural Digest in 2018, combines small-town charm with big-city convenience. Not far from Washington, DC, Fredericksburg, and Charlottesville, it is the perfect escape.

The Town of Culpeper is a place of history, and there has been quite a bit of Growth over the past few years — you can shop at unique boutiques, taste local craft brews, go on a hike in Shenandoah National Park and do not miss LOVE sculpture.

Highlites with time stamps:Guests Social Media Links:

Olivia Taylor & Vanessa Shea
Facebook: https://www.facebook.com/virginiatruffles
Website: https://www.virginiatruffle.com
Paige Read:
Instagram: https://www.instagram.com/visitculpeperva/
Facebook: https://www.facebook.com/VisitCulpeperVA/
Website: https://visitculpeperva.com
Ryan Kearney
Instagram: https://www.instagram.com/oldhousevineyards/
Facebook: https://www.facebook.com/oldhousevineyards/
Website: https://oldhousetoday.com/
Joclyn Yarnell
Instagram: https://www.instagram.com/greenribbonva/
Facebook: https://www.facebook.com/greenribbonva
Website: https://www.greenribbonva.com
Steven Williams
Instagram: https://www.instagram.com/virginiabison/
Facebook: https://www.facebook.com/virginiabison/?locale=pt_BR&_rdr
Website: https://www.virginiabison.com/

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com

Chapters
00:00 - Introduction
05:34 - Must-Visit Eateries and Destinations
14:59 - Boutique Lodging: Local Experiences and Culinary Delights
17:49 - Exploring Rural Communities and Local Offerings
26:07 - From Dairy Barn Fire to Brewery Expansion
29:38 - Truffles Unveiled: An Interview with Olivia and Vanessa
35:37 - Growing Farm Business through Agritourism and Sales
39:42 - Enhancing Taste Experiences with Truffles
45:47 - Cheryl's Insights: Farm Practices and Impact
52:11 - Utilizing Bison Bones in Dog Food Production
53:05 - Culpeper's Culinary Delights: The Green Ribbon at The Vineyard
01:04:53 - Community Connection: Annual Farm Tours & Bison Stories
01:07:39 - Outro]]>https://api.spreaker.com/episode/60953180Thu, 08 Aug 2024 03:19:33 +0000Nycci NellisWell, hello there, and welcome to another episode of Industry Night with me, Nycci Nellis. If you are watching the show, you may be like — she is at a winery but not the one she was at last episode — and you would be right! This week, I am taking a...
So, needless to say, I needed to get to Culpeper and see, touch, smell, drink, and eat everything happening there.
And Voila! Industry Night With Nycci Nellis Goes to Culpeper was born.
On today's show, I am chatting with:
-Paige Read, Director of Culpeper Tourism
-Ryan Kearney, General Manager of Old House Vineyards
-Olivia Taylor & Vanessa Shea of Virginia Truffles
-Steven Williams of Virginia Bison Company
-Joclyn Yarnell, Head Chef Green Ribbon Restaurant here in Old House Vineyards

It's all so exciting because not only am I going to talk to all these people doing exceptional things here in Culpepper, but I am also going to get my hands dirty!
So listen to this show, watch it on youtube and check out my instagram because I will have reels and highlights of all of my doings while I am visiting.
And speaking of Instagram, you all have been incredibly engaged with my latest posts. Yes, I did change things up a bit. You said you wanted more from me — and I was reluctant. Put a mic in my hand, and I am good. Someone else turns a camera on me, and I light up. But turning the camera on myself? Not so easy. You all have made it super easy. Thank you for that. Nycci Knows News is a new offering, and my "Pro-Tips" are for both diners and those in the hospitality industry.

Okay before we get into the show a bit about where I have been — 'cause you know I've been out!
-A day in Delaplane. Barrel Oak Winery, Whole Ox — Double Smash Bison Burger — uh where are they getting their Bison?
-Ama - Johanna Hellrigl & Micah Wilder ode to Italia — You want to sit at the bar, the focaccia, the pasta — oh the fennel salad — but the best is chef's torte's and pistachio gelato
-Beach Trip - Thrashers, fries - duh. Fractured Prune, the hand dipped donuts - duh. Oceanside, new owners - same delicious Italian subs (don't at me you crazy Billy's fans, their subs are not what they were). Drift, no duh here - this year-old restaurant is putting out a thoughtful menu by Chef Tom Wiswell. They source regionally and they had me peach and blackberry Panzanella.

Let's Go To Culpepper
Culpeper, Virginia, named the “Prettiest Town in Virginia” by Architectural Digest in 2018, combines small-town charm with big-city convenience. Not far from Washington, DC, Fredericksburg, and Charlottesville, it is the perfect escape.

The Town of Culpeper is a place of history, and there has been quite a bit of Growth over the past few years — you can shop at...]]>4065falsefullYou Knead Thishttps://www.spreaker.com/episode/you-knead-this--60781967
Is it just me? Or does everyone feel like they are running and gunning? My days are just slammed. At 630 or 7pm I’m like what just happened? I look at my List of things to do, places to go and people to see and I’m like — well there’s always tomorrow!

So where have I been that you should be checking out? Well, if you follow me @‌nyccinellis you know I have been checking out some of the latest places.

-Namak — Saied Azali’s Middle Eastern Mecca with tastes from Turkey & Iran — the saganaki & watermelon!

-Kiyomi Sushi by Uchi — Sushi Nakazawa alum Masaaki "Uchi" Uchino is offering a $40 "quick omakase" at the Square food hall. 7 pieces of sushi, hand roll and miso soup - photo ready sushi.

-Almeda - Chef Danielle Harris in the former Himitsu space — innovative cuisine featuring dishes from the African Diaspora — spaghetti & fried catfish

-Kalaya - quick trip up to Philly to see family and eat, duh. Last year's James Beard Award winning Kalaya — incredible Thai food — 8pm on a Sunday night place is jumping in Fishtown. Whole Grilled Fresh River Prawns, Crispy Garlic Chive Rice Cakes — and the floretes of shaw muang dumplings.

But back to Barrel Oak. As I was saying earlier, I do love the drive out here but I also just like it out here. I’m kind of obsessed with all there is to do. Did you know that access to the Appalachian Trail is here via Sky Meadow State Park - and one of my favorite hikes is Lost Mountain. You start in a pasture, walking by cows, then you climb/walk up the mountain — take in the incredible views and come back down THEN — you reward yourself by hanging out at one of the area’s beautiful wineries and then going for dinner!

So a little reminder I am Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton. We talked to the winemaker Jeremy Ligon last week about the fabulous wines here but this week general manager Adriana Lucca is joining me to chat about this gorgeous property. AND THEN I’m going to be talking with two chefs who are serving this region. Jarad Slip — we have known each other since the Nectar/Tahoga days — a really long time ago — he was at several other restaurants in DC including Fames City Zen as FOH. Oh and did I mention he is a Master Somm? We did reconnect when he was at RdV vineyards and now he has not one but two restaurants of note in Middleburg — Knead Wine & Tremolo, which I am a bit obsessed with and you can get here at the vineyard!

And - also cooking out here is Chef Roderick (Pete) Smith. Chef Pete became the Chef de Cuisine at the age of 22 at Restaurant Medure in Ponte Vedra Beach, Florida. At this Four Diamond Restaurant he was the youngest African American chef ever to run a Four-Star restaurant — he moved up here to work at Salamander and is now at the The Piedmont Golfer Club and behind The Chef Feature Company. And, he is on the Taste of Blue Ridge advisory board and if you stay at the posh cottage out here — he will cook for you.

The Cottage! Let’s discuss it with Adriana Lucca, General Manager of Barrel Oak Winery & Brewery.

Last week after the show we took a little drive into Middleburg. I haven't been to Jarad Slipp’s Tremolo in a minute at oh em gee — is it delicious

And let’s talk all things Blue Ridge with Chef Pete Smith.

Guests Social Media Links:

Chef Pete Smith
Instagram:
Personal:https://www.instagram.com/chefroderick?igsh=MTIyNDltNXdmM2tuMg==
Business:https://www.instagram.com/thecheffeature?igsh=MWY1bHM2cDAzeWozag==
Facebook:
Personal:https://www.facebook.com/ChefRKS
Business:https://www.facebook.com/ChefRoderickPete/ https://www.facebook.com/PiedmontGolfClub
Twitter: Personal:https://x.com/chefsweetpete?s=21
Business:https://x.com/cheffeature?s=21

Jarad Slipp
Instagram: Personal:https://www.instagram.com/jaradslipp?igsh=MWxhYXJ6M25tMG42Zg==
Business:https://www.instagram.com/thetremolobar?igsh=MWY4MjRzODY2YmxibA== https://www.instagram.com/kneadwine?igsh=OHRwYzR1NTg1aXJr

Adriana Lucca
Instagram:https://www.instagram.com/adriluli?igsh=YmN1dHFsY2s5NWs=
https://www.instagram.com/barrel_oak_winery?igsh=MWI1M2x4c3VvaGtvcg==Facebook:https://www.facebook.com/barreloakwinery
LinkedIn: https://www.linkedin.com/in/adriana-l-4395636a?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Website:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAaaqM1TnqzQBy7bJWfSEigfHPDIMKjgsIJZNuzdLKdj9cvYznrHttyAK3cI_aem_w2IvktFIw8N4-xiCfomfuQ

Quotes:

"Our tasting room is interactive. You can explore wines at your pace with cellar tours, meeting the winemaker, and guided tastings.." - Adrianna Luca

"To excel as a top chef and restaurant owner, it's not just about culinary skills. It requires social finesse, business acumen, wine knowledge, and managerial expertise." - Jarad Slipp

"I use my company to donate wine for events like Taste of Blue Ridge or to help clubs with budget constraints."- Chef Pete Smith

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
07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery
11:44 - From Passion for Grape Growing to Winemaking
21:53 - Establishing Vineyards and Transitioning for Arterra
29:50 - Exploring Diverse Regions for Agricultural Excellence
37:15 - Global Expansion of Wine Knowledge and Accessibility
39:57 - Wine Introduction Leading to Rosé Appreciation
45:01 - Soil Moisture's Impact on Grape Varieties
48:59 - Virginia Wine Country and its 300 Wineries
56:15 - Monitoring Grape Growth and Planning Vineyard Events
58:17 - Outro

]]>https://api.spreaker.com/episode/60781967Thu, 25 Jul 2024 09:40:06 +0000Nycci NellisHello again. Here I am out in beautiful Delaplane at the magnificent Barrel Oak Winery and Brewery. My residency is out here for a good part of the summer and can I just tell you what a treat it is to be out here? So if you live in the DMV or in the...
Is it just me? Or does everyone feel like they are running and gunning? My days are just slammed. At 630 or 7pm I’m like what just happened? I look at my List of things to do, places to go and people to see and I’m like — well there’s always tomorrow!

So where have I been that you should be checking out? Well, if you follow me @‌nyccinellis you know I have been checking out some of the latest places.

-Namak — Saied Azali’s Middle Eastern Mecca with tastes from Turkey & Iran — the saganaki & watermelon!

-Kiyomi Sushi by Uchi — Sushi Nakazawa alum Masaaki "Uchi" Uchino is offering a $40 "quick omakase" at the Square food hall. 7 pieces of sushi, hand roll and miso soup - photo ready sushi.

-Almeda - Chef Danielle Harris in the former Himitsu space — innovative cuisine featuring dishes from the African Diaspora — spaghetti & fried catfish

-Kalaya - quick trip up to Philly to see family and eat, duh. Last year's James Beard Award winning Kalaya — incredible Thai food — 8pm on a Sunday night place is jumping in Fishtown. Whole Grilled Fresh River Prawns, Crispy Garlic Chive Rice Cakes — and the floretes of shaw muang dumplings.

But back to Barrel Oak. As I was saying earlier, I do love the drive out here but I also just like it out here. I’m kind of obsessed with all there is to do. Did you know that access to the Appalachian Trail is here via Sky Meadow State Park - and one of my favorite hikes is Lost Mountain. You start in a pasture, walking by cows, then you climb/walk up the mountain — take in the incredible views and come back down THEN — you reward yourself by hanging out at one of the area’s beautiful wineries and then going for dinner!

So a little reminder I am Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton. We talked to the winemaker Jeremy Ligon last week about the fabulous wines here but this week general manager Adriana Lucca is joining me to chat about this gorgeous property. AND THEN I’m going to be talking with two chefs who are serving this region. Jarad Slip — we have known each other since the Nectar/Tahoga days — a really long time ago — he was at several other restaurants in DC including Fames City Zen as FOH. Oh and did I mention he is a Master Somm? We did reconnect when he was at RdV vineyards and now he has not one but two restaurants of note in Middleburg — Knead Wine & Tremolo, which I am a bit obsessed with and you can get here at the vineyard!

And - also cooking out here is Chef Roderick (Pete) Smith. Chef Pete became the Chef de Cuisine at the age of 22 at Restaurant Medure in Ponte Vedra Beach, Florida. At this Four Diamond Restaurant he was the youngest African American chef ever to run a Four-Star restaurant — he moved up here to work at Salamander and is now at the The Piedmont Golfer Club and behind The Chef Feature Company. And, he is on the Taste of Blue Ridge advisory board and if you stay at the posh cottage out here — he will cook for you.

The Cottage! Let’s discuss it with Adriana Lucca, General Manager of Barrel Oak...]]>3522falsefullThe Days of Dismissing Virginia Wine Are Overhttps://www.spreaker.com/episode/the-days-of-dismissing-virginia-wine-are-over--60706729
OMG — so incredible. It’s hard to put into words how special it is to be out there with so many of the most important creatives who are changing the food space one bite at a time.

The media awards are always a cozy affair and powerful. I always walk in there and think I am so well read — and then I learn about all these essays, and stories and shows — there’s so much good content out there and at the media awards you get to hear from the people who are writing, filming or speaking those stories. I’m gonna tear up — but it is amazing.

Now If you’ve never been to the awards weekend there’s a break between Media and Chefs. So during the break the day is filled with meet & greets like the Nobu brunch, the fantastic AAPI panel discussion and a celebration of bees at the Violet hour.

At least that’s what I went to — there’s like 20 on record and probably another 20 off record events.

Then the awards.

So your girl here was hired once again by Hilton to emcee the red carpet. That means in hair and makeup at 11am, on the red carpet at 330 and at 331 the fire started — literally — for 2 and half solid hours I was chatting and cajoling and asking questions to Ruth Riechl!! Marcus Samuelson, Rick Bayless, Richard Blaze and so many of the nominees and all in 6 inch heels. It was a whirlwind! Literally my head was spinning. I then sat down with snacks in hand cause it’s a three hour show.

Did DC represent or what? Masako Morishita for Emerging Chef, Mike Rafidi for Outstanding Chef and not DC but definitely DC adjacent, Harley Peet won best mid-Atlantic chef for his Bas Rouge in Easton

Sidebar — if you follow me at @‌nyccinellis you can learn about all these spots —.

There’s a pretty spectacular reception after the awards and I think we shut it down.

Now don’t think I just did the Beards — three days of amazing walks through that gorgeous city - down the river, on the lake and through the neighborhoods. And the food scene is on fire - Rose Mary, the Croatian restaurant in Wicker Park - the pasta and morels oh and the the cheesy- bready burek! And Galit in Lincoln Park - Middle Eastern/Israeli. That wine list was so diverse and interesting and the somm took us on such a journey.
I didn’t do this on purpose but speaking of wine …. if you are watching this show on YouTube and you should and you should subscribe too!

You see that I am no longer at the Capital Jewish Museum, I am in Delaplane VA, in the Piedmont Region of Virginia. Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton.

I’m so grateful to the team here, especially Adriana Lucca, for agreeing to host the show here for the next four episodes!Wine in Virginia can be traced back to the first settlers, and even a few founding fathers — hello Thomas Jefferson — but it wasn’t until the late 1970s when the industry began to take root.Now for quite some time much of the wine world dismissed Virginia viticulture — but that has changed! The last 50 years has allowed for an explosion in both the quantity and quality of Virginia wine. What began as a scattered handful of wineries to over 300 wineries and counting, Virginia winemakers and wine lovers alike are reaping the fruits of that labor.So we are talking about VA Wine! The winemaker here at Barrel & Oak is Jeremy Ligon. He was on F&TB recently and when we talked about me doing Industry Night here at the property I was like let’s get a panel together of VA wine makers and talk about the trajectory of VA wine — to say that Jeremy understood the assignment is an understatement. Today I have-Jeremy Lignon Winemaker at Barrel & Oak Winery (and Brewery!)
-Jason Murray - Owner – Winemaker - Viticulturist at Arterra Wines
-Kerem Baki - Winegrower and Owner of Hillsborough Vineyards

Guests Social Media Links:

Jeremy Lignon:
Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3Jk
Facebook:https://www.facebook.com/barreloakwinery
Website:https://barreloak.com/?fbclid=PAZXh0bgNhZW0CMTEAAabY6yucrAJ7GLHtZP5BpQq-iFOLXYbU9ryO7hkPh8UTKNcJbKKJHRfa1J4_aem_ZmFrZWR1bW15MTZieXRlcw

Jason Murray:
Instagram:https://www.instagram.com/arterrawines_hawkmotharts?igsh=eGtwMzBwMDVrZ3I4
Facebook:https://www.facebook.com/arterrawines/photos
Website:https://www.arterrawines.com/?fbclid=PAZXh0bgNhZW0CMTEAAab-OvYcGFoX1sId35l_kX5Pb9oQEGzE_oIlseJQCiHd8CWwkF0GQDWM_Dw_aem_ZmFrZWR1bW15MTZieXRlcw
Twitter:https://x.com/arterra_wines?s=21

Karem Baki:
Instagram:https://www.instagram.com/hillsboroughwine?igsh=MTh3ajA1a3NrcHEycQ==
Website:https://www.hillsboroughwine.com/

Quotes:

"Engaging events at your venue attract the next generation, like Gen Zers curious about wine but finding it intimidating due to lack of understanding." - Kerem Baki

"Every year, the grape strives for balance and allure, even in the midst of a challenging climate." - Jason Murray

"This tough class sorts out those not committed for the long run, allowing dedicated individuals to persevere." - Jeremy Lignon

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/?hl=en

https://www.thelistareyouonit.com/

Powered by Heartcast Media

http://www.heartcastmedia.com/

Chapters
00:00 - Introduction
07:01 - Delaplane, Virginia: Unveiling Barrel Oak Winery
11:44 - From Passion for Grape Growing to Winemaking
21:53 - Establishing Vineyards and Transitioning for Arterra
22:56 - Achieving Grape-Terroir Harmony at Arterra
29:50 - Exploring Diverse Regions for Agricultural Excellence
37:15 - Global Expansion of Wine Knowledge and Accessibility
39:57 - Wine Introduction Leading to Rosé Appreciation
45:01 - Soil Moisture's Impact on Grape Varieties
48:59 - Virginia Wine Country and its 300 Wineries
56:15 - Monitoring Grape Growth and Planning Vineyard Events
01:03:33 - Outro

Powered by Heartcastmediahttp://www.heartcastmedia.com]]>https://api.spreaker.com/episode/60706729Thu, 18 Jul 2024 09:55:01 +0000Nycci NellisDid you miss me — probably not because a new Industry Night shows up in your inbox every week. But your girl here has been in Chicago for a few days for the James Beard Awards. AND OMG — so incredible. It’s hard to put into words how special it is to...
OMG — so incredible. It’s hard to put into words how special it is to be out there with so many of the most important creatives who are changing the food space one bite at a time.

The media awards are always a cozy affair and powerful. I always walk in there and think I am so well read — and then I learn about all these essays, and stories and shows — there’s so much good content out there and at the media awards you get to hear from the people who are writing, filming or speaking those stories. I’m gonna tear up — but it is amazing.

Now If you’ve never been to the awards weekend there’s a break between Media and Chefs. So during the break the day is filled with meet & greets like the Nobu brunch, the fantastic AAPI panel discussion and a celebration of bees at the Violet hour.

At least that’s what I went to — there’s like 20 on record and probably another 20 off record events.

Then the awards.

So your girl here was hired once again by Hilton to emcee the red carpet. That means in hair and makeup at 11am, on the red carpet at 330 and at 331 the fire started — literally — for 2 and half solid hours I was chatting and cajoling and asking questions to Ruth Riechl!! Marcus Samuelson, Rick Bayless, Richard Blaze and so many of the nominees and all in 6 inch heels. It was a whirlwind! Literally my head was spinning. I then sat down with snacks in hand cause it’s a three hour show.

Did DC represent or what? Masako Morishita for Emerging Chef, Mike Rafidi for Outstanding Chef and not DC but definitely DC adjacent, Harley Peet won best mid-Atlantic chef for his Bas Rouge in Easton

Sidebar — if you follow me at @‌nyccinellis you can learn about all these spots —.

There’s a pretty spectacular reception after the awards and I think we shut it down.

Now don’t think I just did the Beards — three days of amazing walks through that gorgeous city - down the river, on the lake and through the neighborhoods. And the food scene is on fire - Rose Mary, the Croatian restaurant in Wicker Park - the pasta and morels oh and the the cheesy- bready burek! And Galit in Lincoln Park - Middle Eastern/Israeli. That wine list was so diverse and interesting and the somm took us on such a journey.
I didn’t do this on purpose but speaking of wine …. if you are watching this show on YouTube and you should and you should subscribe too!

You see that I am no longer at the Capital Jewish Museum, I am in Delaplane VA, in the Piedmont Region of Virginia. Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton.

I’m so grateful to the team here, especially Adriana Lucca, for agreeing to host the show here for the next four episodes!Wine in Virginia can be traced back to the first settlers, and even a few founding fathers — hello Thomas Jefferson — but it wasn’t until the late 1970s when the industry began to take root.Now for quite some time much of the wine world dismissed Virginia viticulture — but that has changed! The last 50 years has allowed for an explosion in both the quantity and quality of Virginia wine. What began as a scattered handful of wineries to over 300 wineries and counting, Virginia winemakers and wine lovers alike are reaping the fruits of that labor.So we are talking about VA Wine! The winemaker here at Barrel & Oak is Jeremy Ligon. He was on F&TB recently and when we talked about me doing Industry Night here at the property I was like let’s get a panel...]]>3841falsefullHow A Community Growshttps://www.spreaker.com/episode/how-a-community-grows--60647391
There is a fabulous new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli culture and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

The hospitality of the museum has not been taken for granted! Maura Scanlon, Malki Karkowski, Lisa Del Sesto and so many others here at the museum have provided me with a space to share stories and chat a little bit about what “the Deli” means to me. In fact last week there was an amazing evening event here at the museum where myself, Ted Merwyn, author of, “Pastrami on Rye” and Michale Weissman of the “Rye Bread Marriage” got to share our love and personal histories. Prescription Chicken was serving matzoh ball soup and Silver & Sons BBQ had pastrami. But the best part honestly? The Nostalgia. The conversations I had with all those people who joined the event. Whether the deli they went to with their Zayde when they were young or how the pastrami was sliced or is it called Russian Dressing — it is — or Thousand Island? Our histories, our lives are told through our food experiences. And I just love that I had an opportunity to do that here.

Now today’s show is going to be just as delish. A while back I met Kenyattah Robinson. He reached out to me after a RAMW event and I was like how. do. we. not. know. each. other?! He is President & CEO of the MVT CID aka The Mount Vernon Triangle Community Improvement District — which is Celebrating 20 YEARS. The Council made a proclamation and everything. Which we will get to in a minute. In getting to know Kenyattah I learned so much about what goes into running a CID - Community Improvement District. And it is a lot. What’s fascinating about the Mt Vernon District is it’s humble beginnings compared to where it is today! We will get into all of that.

But first. I am so excited to chat with

JONATHAN EDLEMAN, COLLECTIONS CURATOR &

SARAH A. LEAVITT, PH.D., CURATOR of the CAPITAL JEWISH MUSEUM .

I am so curious about what went into filling this museum with all the incredible history and artifacts. I’m sure everyone Jew in a 40 mile radius was knocking on your door with something from their bubbe that they thought was important to add.

And now on to Kenyattah. I remember when the City Vista building opened in the now Mt. Vernon Triangle neighborhood. At the time it was a lot of knocked down dilapidated row houses and open lots — 20 years later and WOW. It’s a thriving part of DC filled with gorgeous residences, restaurants, retail, hotels — Thriving.

Guests Social Media Links:

Kenyattah Robinson:
Instagram: https://www.instagram.com/kr_mvtcid/
Website:https://www.mountvernontriangle.org/
LinkedIn:https://www.linkedin.com/in/kenyattah?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Twitter: https://x.com/kr_mvtcid?s=21

Jonathan Edleman:
Instagram:https://www.instagram.com/jedelgram?igsh=YzJ2dnVodjNpY2R
Website: https://capitaljewishmuseum.org/
Twitter: https://x.com/mulizawithaseum?s=21
LinkedIn:https://www.linkedin.com/in/jonathan-edelman-809b7610b?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app

Sarah A. Leavitt, PHD.
Instagram: https://www.instagram.com/capjewishmuseum?igsh=MWJjYm91MGhqcmdqaw==
LinkedIn:https://www.linkedin.com/in/sarah-leavitt-034a1892?utm_source=share&utm_campaign=share_via&utm_content=profile&utm_medium=ios_app
Facebook: https://www.facebook.com/sarah.a.leavitt
Website:https://capitaljewishmuseum.org/
Twitter: https://x.com/sarahaleavitt?s=21

Quotes

“In the realm of community upliftment, setbacks can reveal unexpected opportunities." - Kenyattah Robinson

“Ordinary objects hold extraordinary tales worth sharing that resonate within our community.” - Jonathan Edleman

“Every exhibit embodies a distinctive story, connecting past experiences with current inspirations.” - Sarah Leavitt, PHD

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/?hl=en

https://www.thelistareyouonit.com/

Powered by Heartcast Media

Home - Branded Podcast Agency: Your Trusted Production House

Chapters

00:00 - Intro
01:39 - Museum to Winery Residency Transition
06:02 - Curator Chronicles and Controversies
08:12 - Unveiling Curation Processes
11:58 - New York Exhibit Unveiling
18:25 - Transformation of Mount Vernon Triangle
24:32 - Migrant Zoning Challenges
26:08 - Hopper and Triangle Development
31:33 - Cinematic Heritage of African American Alley
39:58 - Revitalizing Public Spaces
42:47 - Legacy Shifts in Property Triangle4
9:22 - Outro

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http://www.heartcastmedia.com
]]>https://api.spreaker.com/episode/60647391Thu, 11 Jul 2024 09:25:01 +0000Nycci NellisWelcome to another episode for Industry Night. Today is my last session at the Capital Jewish Museum and even though I am so so excited about my next residency at Barrel Oak Winery & Brewery in Delaplane, VA — and the guests that will be joining...
There is a fabulous new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli culture and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

The hospitality of the museum has not been taken for granted! Maura Scanlon, Malki Karkowski, Lisa Del Sesto and so many others here at the museum have provided me with a space to share stories and chat a little bit about what “the Deli” means to me. In fact last week there was an amazing evening event here at the museum where myself, Ted Merwyn, author of, “Pastrami on Rye” and Michale Weissman of the “Rye Bread Marriage” got to share our love and personal histories. Prescription Chicken was serving matzoh ball soup and Silver & Sons BBQ had pastrami. But the best part honestly? The Nostalgia. The conversations I had with all those people who joined the event. Whether the deli they went to with their Zayde when they were young or how the pastrami was sliced or is it called Russian Dressing — it is — or Thousand Island? Our histories, our lives are told through our food experiences. And I just love that I had an opportunity to do that here.

Now today’s show is going to be just as delish. A while back I met Kenyattah Robinson. He reached out to me after a RAMW event and I was like how. do. we. not. know. each. other?! He is President & CEO of the MVT CID aka The Mount Vernon Triangle Community Improvement District — which is Celebrating 20 YEARS. The Council made a proclamation and everything. Which we will get to in a minute. In getting to know Kenyattah I learned so much about what goes into running a CID - Community Improvement District. And it is a lot. What’s fascinating about the Mt Vernon District is it’s humble beginnings compared to where it is today! We will get into all of that.

But first. I am so excited to chat with

JONATHAN EDLEMAN, COLLECTIONS CURATOR &

SARAH A. LEAVITT, PH.D., CURATOR of the CAPITAL JEWISH MUSEUM .

I am so curious about what went into filling this museum with all the incredible history and artifacts. I’m sure everyone Jew in a 40 mile radius was knocking on your door with something from their bubbe that they thought was important to add.

And now on to Kenyattah. I remember when the City Vista building opened in the now Mt. Vernon Triangle neighborhood. At the time it was a lot of knocked down dilapidated row houses and open lots — 20 years later and WOW. It’s a thriving part of DC filled with gorgeous residences, restaurants, retail, hotels — Thriving.

Guests Social Media Links:

Kenyattah Robinson:
Instagram: https://www.instagram.com/kr_mvtcid/
Website:https://www.mountvernontriangle.org/
LinkedIn:fullThere’s Nothing Rye Herehttps://www.spreaker.com/episode/there-s-nothing-rye-here--60539227
As you know, there is a new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

Last week Joan Nathan was here with her gorgeous Challah — not a deli creation but definitely a deli staple. Who doesn't go to their local deli on Friday to pick up a challah especially if they don’t have Joan Nathan bringing them one? Now, you may go to get your bagels & a schmear at the deli but I’m always getting a pastrami on Rye — am I right?

Who better to talk about Rye … Bread than with Michaele Weissman? Food writer; author; writing teacher and coach. Her first book, A History of Women in America, co-authored with her college bestie, has sold a quarter of a million copies and is still in print four decades after publication. And she was on this show probably five years ago talking her God in A Cup book - all about the multi waves of coffee and now she has written an homage to love, marriage and Latvian rye bread. It’s the Rye Bread Marriage and you’ll hear more about it in a bit.

I am here while the Deli exhibit is happening I thought I’d better bring in some guys with a Deli! Jason Berry of KNEAD Hospitality + Design (you know him from Succotash, Mi Vida, Mi Casa and so many other hot spots around DC) he just opened Beresovsky’s Deli here in DC

So let’s talk Deli and Rye …

Also … Two lines worth writing down found in Michaele’s book:

-How do the stories we live and the stories we inherit play out in our relationships?

-How do individuals learn to tolerate ethnic, religious & national differences?

Guests Social Media Links:

MICHAELE WEISSMAN:
Instagram: https://www.instagram.com
Facebook: https://www.facebook.com
Website:https://michaeleweissmanwrites.com/

JASON BERRY:
Instagram: https://www.instagram.com/jasonerikberry
Website:https://www.kneadhd.com/
LinkedIn:https://www.linkedin.com/in/jason-berry
Twitter:https://x.com/jasonerikberry?s=21

Quotes

"In the pursuit of a better life, education shines as a beacon of progress, a timeless, inspiring vision of advancement." - Michaele Weissman

“Realizing your spouse exists independently, not as a projection, sets the stage for a deep, meaningful bond.” - Michaele Weissman

"Hospitality isn't just a passion—it's not just a job but a testament to the cherished bonds and shared meals that unite us." - Jason Berry

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 - Intro
01:39 - Fabulous Deli Culture Celebration
03:58 - Culinary Lessons from a Tale of Food and Marriage
06:26 - Impact of Jewish Community Locally and Globally
11:26 - Nostalgia and Culture Revival in the City
15:20 - Unveiling "New Pop-up Deli and Breakfast at Mi Casa"
18:08 - Author Explores Relationships and Culinary Journeys
20:29 - Stories of Food, Marriage, and Refugee Experiences
23:20 - Uncovering Bread, Marriage, and Historical Tales
27:01 - Cultivating Land, Intellect, and Cultural Harmony
29:43 - Evolution of Latvian Traditions
34:20 - Landmarks of Latvian Culture
38:59 - Reflecting on Shared Experiences and Abundance
39:48 - Nostalgia, Evolution, and Shifting Perspectives
45:48 - Peace and Fulfillment in Writing
47:52 - Coffee, Work, Social Media, Safety
48:42 - Outro

Powered by Heartcastmedia
http://www.heartcastmedia.com]]>https://api.spreaker.com/episode/60539227Fri, 05 Jul 2024 09:00:08 +0000Nycci NellisWelcome back to another episode for Industry Night. If you are joining me on YouTube you can see I am still here at the Capital Jewish Museum. The Capital Jewish Museum celebrates DC’s Jewish heritage — it is full of incredible stories of Jewish...
As you know, there is a new exhibit here the “I’ll Have What She’s Having” it explores The Jewish Deli and how American Jews imported traditions, adapted and built community through the experience of food. Not just here in DC but all around the country.

Last week Joan Nathan was here with her gorgeous Challah — not a deli creation but definitely a deli staple. Who doesn't go to their local deli on Friday to pick up a challah especially if they don’t have Joan Nathan bringing them one? Now, you may go to get your bagels & a schmear at the deli but I’m always getting a pastrami on Rye — am I right?

Who better to talk about Rye … Bread than with Michaele Weissman? Food writer; author; writing teacher and coach. Her first book, A History of Women in America, co-authored with her college bestie, has sold a quarter of a million copies and is still in print four decades after publication. And she was on this show probably five years ago talking her God in A Cup book - all about the multi waves of coffee and now she has written an homage to love, marriage and Latvian rye bread. It’s the Rye Bread Marriage and you’ll hear more about it in a bit.

I am here while the Deli exhibit is happening I thought I’d better bring in some guys with a Deli! Jason Berry of KNEAD Hospitality + Design (you know him from Succotash, Mi Vida, Mi Casa and so many other hot spots around DC) he just opened Beresovsky’s Deli here in DC

So let’s talk Deli and Rye …

Also … Two lines worth writing down found in Michaele’s book:

-How do the stories we live and the stories we inherit play out in our relationships?

-How do individuals learn to tolerate ethnic, religious & national differences?

Guests Social Media Links:

MICHAELE WEISSMAN:
Instagram: https://www.instagram.com
Facebook: https://www.facebook.com
Website:https://michaeleweissmanwrites.com/

JASON BERRY:
Instagram: https://www.instagram.com/jasonerikberry
Website:https://www.kneadhd.com/
LinkedIn:https://www.linkedin.com/in/jason-berry
Twitter:https://x.com/jasonerikberry?s=21

Quotes

"In the pursuit of a better life, education shines as a beacon of progress, a timeless, inspiring vision of advancement." - Michaele Weissman

“Realizing your spouse exists independently, not as a projection, sets the stage for a deep, meaningful bond.” - Michaele Weissman

"Hospitality isn't just a passion—it's not just a job but a testament to the cherished bonds and shared meals that unite us." - Jason Berry

Featuring Nycci Nellis
fullMaybe When In Doubt, Don’t Throw It Outhttps://www.spreaker.com/episode/maybe-when-in-doubt-don-t-throw-it-out--60539192

I'm so grateful that the Capital Jewish Museum has invited me back for a full month to host Industry Night. I have some amazing guests coming in the next few weeks, including Joan Nathan, Michaelw Weissman, Beresovsky's Deli, and more. And wait until I tell you about today's panel. So, I became friendly with Zero Waste's Stephanie Miller when she joined me on Foodie & The Beast — a couple of times — she does such amazing work in the sustainability/food waste space. During our last time together, she gave me all the people she thought I should have on the show, and I was like, "Let's do a panel on Food Waste." So, thanks to Stephanie for bringing this incredible group together. I'll be chatting with

Stephanie Miller of Zero Waste in DC
Claudia Fabiano of the U.S. Environmental Protection Agency
Ben Parry from Compost Crew
Rachael Jackson, creator of Eat or Toss

Are all joining me … but first, Where I've Been:

NYC Trip — Suffs the Broadway show, Pastis, Cafe Carmellini, Modern at Moma & CIA Gala afterparty
L'Avante Garde
Kyojin
Aventino
Silver Lyan — Paola Velez new book Bodega Bakes

Stephanie Miller of Zero Waste in DC
Claudia Fabiano of the U.S. Environmental Protection Agency
Ben Parry from Compost Crew
Rachael Jackson, creator of Eat or Toss

Are all joining me … but first, Where I've Been:

NYC Trip — Suffs the Broadway show, Pastis, Cafe Carmellini, Modern at Moma & CIA Gala afterparty
L'Avante Garde
Kyojin
Aventino
Silver Lyan — Paola Velez new book Bodega Bakes