Industry Night with Nycci Nellis

When 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 aperitivo culture, the martini renaissance, and what truly great hospitality looks like from behind the stick."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 LieppmanAbout the GuestBen 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 HostNycci 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 NellisWhat's Inside This EpisodeThe RPM EthosQuality ingredients, no shortcuts, and classic Italian spirit translated behind the bar — fresh pasta philosophy meets craft cocktail culture.Aperitivo HourMonday through Friday, 4–6 PM. $8 cocktails and $8 bites from a curated menu — intentionally approachable in a city of $25 pours.The Martini RenaissanceFrom 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 PicksBen 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 CameraThe PaparazziHendrick'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 FashionedSazerac 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 NowBen 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-ABVSpritzes, Negronis, and aperitivo-style cocktails that hit sweet, bitter, and effervescent notes without the heavy pour.MocktailsCrafted with the same intention as their spirit-forward counterparts — balance and flavor come first, ABV is secondary.MartinisA full resurgence — from classic gin martinis with Cocchi Americano to the upscale RPM Dirty Martini with chips and caviar.Cosmos & ThrowbacksOnce dismissed, now celebrated. Crushable, fun, and beautiful — the nostalgia wave is real and RPM is here for it.Find Ben Lieppman & RPM ItalianInstagram - @benlieppmanLinkedIn - Ben LieppmanRPM Italian DC - rpmrestaurants.com

Welcome 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 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.Chapters00:00 - Introduction00:14 - Intro and Botanica location05:00 - Rediscovering cooking after college07:45 - A unique lunch experience11:16 - Intense kitchen work experience13:58 - Growing up playing soccer16:09 - Balancing culinary school and life21:08 - Starting a restaurant concept24:57 - Talking about citrus salad25:43 - Describing the perfect lunch30:52 - Turning to exercise for healing34:10 - Coping with personal loss35:52 - Realizing personal growth over time40:22 - Running a respectful kitchen42:13 - Leading by example in business46:57 - Media accountability and responsibility49:40 - Chef confrontation over leaked info51:50 - Advice on sustainable growth57:02 - Reflecting on Amy Brandwine's journey57:50 - Hosting at City Ridge location59:31 - OutroKey TakeawaysFrom Politics to Pasta: The Power of ReinventionBuilding a Restaurant, Building a CommunityKitchen Culture: Then vs. NowPersonal Evolution Fuels Team TransformationWomen at the Helm: Breaking BarriersMedia Myths and Realities: Owning Your NarrativeSage Advice for Aspiring RestaurateursQuotes"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 NellisFilming 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 NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

Welcome 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 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.Chapters00:00 - Introduction01:20 - Discussing hospitality leadership and culture04:24 - Focusing on employees first07:06 - Reevaluating restaurant industry values10:38 - Improving restaurant staff benefits14:15 - Sticking to their principles18:55 - Building a dedicated restaurant team20:03 - How we hire our team22:57 - Giving and receiving feedback26:20 - Rethinking kitchen culture30:05 - Community and local impact34:21 - Prioritizing people in hospitality35:41 - OutroKey TakeawaysRedefining Success: People Over ProfitRethinking Old-School Restaurant CultureHiring for Heart and HumanityLeadership by Example: Don’t Be a DickSuccess with Heart: “If We Go Out of Business, At Least We Tried”Community Commitment: Giving Back Isn’t OptionalA Challenge to the Industry: Think Beyond the Bottom LineQuotesNycci 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.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

In 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 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.Chapters00:00 - Introduction03:09 - Launching Dolce and expanding offerings03:18 - Introducing the founders' journey09:03 - The gelato inspiration moment10:04 - Gelato's global expansion trends14:41 - Moving to the U.S. in 200117:01 - Finding personal vision and purpose19:36 - Starting with local farm supplies24:30 - Local brands finding success28:20 - Figuring out my new path31:09 - Helping others in the industry35:12 - Talking about coffee and tea38:14 - What makes it special40:34 - Early expansion and growth plans42:18 - Reflections on growth and evolution48:02 - Chatting with Dolceza founders48:41 - Sharing wisdom and enjoying gelato49:53 - OutroKey TakeawaysPursue Passion FearlesslyCreativity As a Business ModelRooted in CommunityGrowth Beyond the NumbersEvolving Roles & EmpowermentStay Curious, Stay HungryFree Your Mind, Taste the WorldQuotes“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 NellisLocation:https://www.tonyandjoes.com/Robb Duncan:Instagram:https://www.instagram.com/violetaandrobb/Facebook:https://www.facebook.com/dolcezzagelatoWebsite:https://dolcezzagelato.com/Violeta Edelman:Instagram:https://www.instagram.com/violetaandrobb/Facebook:https://www.facebook.com/dolcezzagelatoWebsite:https://dolcezzagelato.com/Follow Industry Night:https://www.thelistareyouonit.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

For 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 the Quartier des Spectacles into a glowing playground in the heart of winter.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.Chapters00:00 - Introduction03:50 - "Montreal's Magical Winter Festival"07:44 - "Early Career at Le Mediterraneo"12:18 - Chef Collaborations Rising Globally21:02 - Food, Family, and Travel Origins25:01 - "Human-Sized, Value-Driven Dining"29:22 - Montreal's Unique Tourism Appeal34:09 - "Celebrating 5 Years Together"41:32 - "Beba and Family Memories"43:05 - Journey to Canada: A Better Life52:57 - "Guides Inspire Culinary Excellence"55:41 - Stepping Back to Delegate59:44 - Chef Returns to Montreal01:06:25 - "Influence of Italian Cooking"01:11:18 - "Chef Collaboration with Johnny Lake"01:17:11 - Montreal's Culinary and Wine Excellence01:18:38 - OutroKey TakeawaysA City That Celebrates Winter & FoodCollaboration & Culinary Artistry on the World StageMemory, Migration & Identity Served on Every PlateRestaurants as Hubs for Community & ChangeIcons Both Classic and NewHospitality for Today’s LifeVisitors’ Must-Do ListQuotesNycci 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.comFollow Industry Night:https://www.thelistareyouonit.comFollow Nycci Nellis:Instagram:https://www.instagram.com/nyccinellisWebsite: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

On 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 competition that has helped reshape the bar industry.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.Chapters00:00 - Introduction00:13 - "Speed Rack's Impactful Journey"04:31 - "Accidental Bartender Turns to Hospitality"08:59 - "Falling Into Bartending Abroad"10:52 - Oaxaca Origins of Illegal Mezcal15:43 - Craft Cocktail Revolution Origins19:54 - "Discovering Women in Bartending"20:40 - "Feminism Through Cocktails Movement"26:38 - Bartender Application & Competition Process28:30 - Judging Drinks: Guest Experience Skills33:29 - "Speed Rack's Community Evolution"37:08 - Post-Pandemic Culinary Renaissance41:17 - "Shifts, Waves, and Bar Culture"42:22 - Humble Persistence in Hospitality48:35 - "Hospitality Trailblazers: Ivy & Lynette"49:20 - "Join Me for Industry Night"50:07 - OutroKey TakeawaysIcons Behind the BarFalling In Love with HospitalityBreaking Barriers in a Male-Dominated FieldThe Power and Reach of Speed RackMore Than a CompetitionA Changing IndustryLeadership Through KindnessCelebrating IndividualityQuotes"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 MixGuests 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 Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

In 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 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 toTogether, 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 stapleChapters:00:00 - Introduction02:57 - "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 Bolognese29:21 - "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 Expectations57:35 - "Celebrating Hospitality and Inspiration"58:33 - OutroQuotes: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 HeartWine Without the IntimidationPasta Worth Traveling ForCollaboration Is a SymphonyMentoring Through HospitalitySecret Level ExperiencesEvery Ingredient MattersBeing a Good GuestFilming 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=enBoo Kim:Instagram:https://www.instagram.com/bruce_byk/Follow Nycci:Instagram: https://www.instagram.com/nyccinellis/

Hey 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 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 - Introduction02:36 - "North America's Top Pastry Chef"04:07 - "Struggles of Immigrant Roots"09:44 - Chef Creativity Fuels Culinary Innovation11:13 - "My Father Inspires Me"14:49 - Creative Freedom in Vietnamese Desserts17:47 - "Exploring Heritage and Durian"20:07 - "Moon Rabbit's Inclusive Kitchen"25:03 - Green Curry-Inspired Dessert Creation28:39 - Leadership, Growth, and Mental Health31:51 - Caring for Our Community35:47 - "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 - OutroQuotes: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 PerfectionRedefining Desserts Through HeritageBuilding Intentional Teams & Inclusive KitchensEmbracing Challenges and GrowthCommunity, Wellness, and Holistic HealthGrace in Uncertain TimesGuests Social Media Links:Susan Bae’s Instagram:https://www.instagram.com/susanbae/?hl=en https://www.instagram.com/moonrabbitdc/?hl=enWebsite:https://www.moonrabbitdc.com/Filming Location: https://www.equinox.com/clubs/washington-dc/sportsclubwashingtondcFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://www.heartcastmedia.com

On 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 wonderful home for thoughtful conversations.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 YouTubeChapters:00:00 - Introduction02:02 - "Industry Night with Nycci Nellis"05:45 - "Growing Up with Food Culture"08:28 - First Job at Local Diner12:28 - "Evolving Cuisine in New York"13:19 - "Mezcal Impact on Dining Trends"18:08 - "Shift in Culinary Vision"22:46 - Pandemic Memories Over Dinner26:20 - Restaurant Vision and Evolution27:57 - Weather's Impact on Restaurant Operations30:44 - Capitol Hill's Residential Charm33:17 - "Modern Mexican Bistro Experience"39:01 - Duck Fat Potato & Caviar42:42 - "Making Time for Leadership"44:36 - Celebrity Chefs and Restaurant Misconceptions48:04 - "Perfecting Chicken and Shu Buns"50:27 - DC Dining Scene Evolution53:44 - "Who's the Restaurant For?"58:34 - "Gratitude and Appreciation Shared"59:55 - OutroKey Takeaways:From Diverse Backgrounds to Culinary PowerhousesRestaurants with Heart and HeritageMentorship at the ForefrontNeighborhood-Driven, Destination WorthyAdapting and Innovating in a Changing IndustryCulinary Playfulness and Respect for CraftRestaurants Born from a Desire to BelongConnect with the Guests:Matt Conroy: https://www.instagram.com/conroy_matt/?hl=enIsabel Coss: https://www.instagram.com/chabelacoss/?hl=en Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Websites: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

What 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 breaking the restaurant mold and putting it back together in a way that works for today.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 - Introduction02:10 - "Reinventing Restaurants with Innovation"05:46 - "Seeking Passion, Missing Chicago"06:49 - Hospitality, Authenticity, and Growth10:18 - Neighborhood Restaurant Vision16:25 - "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 Hospitality40:19 - "Adams Morgan Dining Highlights"41:05 - Food, Hospitality, and Favorite Spots43:55 - "Cooking with Chef Mama"49:40 - "Delicious Caviar & Hospitality Changes"50:58 - "Thanks, Follow, and Subscribe"51:38 - OutroQuotes:"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 TylerKey Takeaways:Breaking the Restaurant Mold, LiterallyPandemic Pivots and Industry Real TalkHospitality With Heart & a New ApproachHonest Conversations About the NumbersFood as Comfort, Care, and CommunityInspiration Circles BackA Nod to Heritage, Culture & Hands-On LearningCaviar & 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/RyeBunnyDCWebsite:https://www.ryebunny.com/ Tail up Goat: https://www.tailupgoat.com/Jill Tyler:Instagram:https://www.instagram.com/jillmarietyler/ Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey 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 coming to you from one of my favorite rooms in the city, a.kitchen + bar at Hotel AKA,  a place that's the perfect backdrop for conversations about leadership and vision (and a killer burger!).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 - Introduction01:40 - D.C.'s Popal Culinary Dynasty08:22 - European Cafe Culture Inspiration12:22 - Modern Afghan Hospitality Restaurant18:59 - "Hierarchy: From Party to Salon"24:03 - Late-Night Connection Sparks Collaboration30:56 - Adams Morgan's Changing Vibe37:01 - "Revitalizing a Neighborhood Gem"41:52 - D.C. Dining Evolution Insights43:30 - Hiring Challenges and Culture Priorities49:10 - "Diner Perspective on Payment Models"57:31 - George: A Reliable Team Leader01:02:53 - D.C. Fire Pit & Après Ski01:09:02 - Chef’s Wisdom and Culinary Brilliance01:09:40 - "Share, Subscribe, Enjoy D.C. Eats"01:09:55 - OutroQuotes:"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 PopalKey Takeaways:From Hotel Life to Hospitality LegacyFamily Roots, Family TableCulinary Evolution and Neighborhood FocusRedefining Afghan CuisineArtist, Designer, and InnovatorInvesting in PeopleThriving Through ChangeThe Future Is BrightFilming location:Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=enWebsite:https://akitchenandbardc.com/Guest InfoFatima PopalInstagram:https://www.instagram.com/fatipopal/?hl=enWebsite:https://www.thepopalgroup.com/Omar PopalInstagram:https://www.instagram.com/omar_popal/?hl=enWebsite:https://www.thepopalgroup.com/Ellen YinInstagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=enWebsite:https://akitchenandbardc.com/ https://highsthospitality.com/Featuring Nycci NelliInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/

I’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 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 - Introduction00:13 - "Husband-Wife Duo Redefine Hospitality"05:07 - Passion for Food and Cooking09:15 - "Reconnecting and Hospitality Aspirations"10:59 - Journey to Restaurant Ownership15:27 - "Rethinking Restaurants Post-Pandemic"16:48 - Restaurant Industry's Struggles and Toxicity20:48 - Rethinking Dining and Counter Service26:01 - "Rethinking Sustainability and Creativity"27:14 - "Challenges of a Small Kitchen"31:11 - "Fostering Culture and Hospitality"36:13 - Tipping Trends at Birdie's39:04 - "Hiring for Hospitality Fit"42:29 - "Flexibility, Teamwork, Accountability Culture"44:52 - Rethinking Affordable Luxury Dining46:40 - "Incredible Industry Night Recap"47:36 - OutroQuotes:"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 EzekielKey Takeaways:Rethinking Restaurant NormsPeople Over EverythingHospitality is HumanCreative Freedom Fuels GrowthProfit with PurposeMentorship and TeamworkDaring to Take Big RisksCommunity ConnectionBe Yourself, Know YourselfTracy Malechek-EzekielInstagram:https://www.instagram.com/tracymalechek/?hl=en https://www.instagram.com/birdiesaustin/?hl=enWebsite:https://www.birdiesaustin.com/Arjav EzekielInstagram:https://www.instagram.com/arjavezekiel/?hl=en https://www.instagram.com/birdiesaustin/?hl=enWebsite:https://www.birdiesaustin.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey 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 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 – Introduction00:10 – "Industry Night: Wanderlust & Connection"03:28 – "From Countryside to Culinary"09:12 – Life-Changing Culinary Experience11:26 – "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 Balance28:24 – "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 – OutroQuotes:“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 ZuzulichKey Takeaways:Culinary Roots Meet California MagicA Love Story Cooked Up in World-Famous KitchensRedefining Hospitality with Heart and DisciplineCollaboration as the Secret IngredientLetting Place Inspire the PlateSustainability and Mindful SourcingHospitality as Connection, Not PerformanceEver-Evolving, Ever-InspiredConnect with Chef Juliana ThorpeInstagram:https://www.instagram.com/juthorpe/?hl=en https://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=enWebsite:https://dawnranch.com/dine/Chef Ignacio ZuzulichInstagram:https://www.instagram.com/ignaciozuzulich/?hl=enhttps://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=enWebsite:https://dawnranch.com/dine/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey 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 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 belongsI’m thrilled to welcome him to Industry NightChapters:00:00 - Introduction00:10 - "Sushi, Craft, and Chef Utterback"04:29 - Omaha’s Early 2000s Music Scene08:43 - "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 Innovation29:27 - Evolving Dining Trends and Access30:56 - "Building Better Sushi Sourcing"34:05 - Evolving Food Culture Everywhere37:54 - Hospitality Trends in Omaha42:58 - "Fear of Being Unmasked"44:18 - "Follow Nikki Nellis Everywhere"44:55 - OutroQuotes:“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 UtterbackKey Takeaways:From Punk to SushiSelf-Taught and FearlessRedefining Midwest DiningCraft Over ComfortHustle, Risk, and GrowthRecognition and IntentionalityInspiration for the IndustryConnect with David UtterbackPersonal: 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 NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media:http://heartcastmedia.com

Today’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 intersect.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 - Introduction00:14 - "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 Challenges23:24 - "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 Collaboration50:16 - "Unique Botanica Dining Experience"55:13 - "Creator Space Initiative Explained"56:21 - Cheese Board Class Pitch57:01 - OutroQuotes:“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 LakeKey Takeaways:Game-Changer Roots on H StreetCreativity Meets CommunityAdapting Through AdversityPower of 10: Adaptation with HeartSustainable Places that Tell a StoryNever Stop ReinventingLocation:https://www.instagram.com/cityridgedc/Erik Bruner-YangInstagram: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/erikbruneryangRichard Lake:Instagram:https://www.instagram.com/cityridgedc/LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

This 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, and the future of dining both here in D.C. and across the country.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 - Introduction02:03 - Chef Eric Adjepong's Culinary Journey05:33 - "Food, Culture, and Childhood Memories"06:41 - Emeril: America's Groundbreaking Chef12:24 - "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 - OutroQuotes:“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 NellisKey Takeaways:From Humble Beginnings to Culinary StardomCooking Is a CallingThe Power of Representation and StorytellingLegacy and Giving BackElmina: Hospitality Rooted in CultureNavigating Opportunity with IntentionThe Power of Neighborhood DiningLooking to the FutureEric Adjepong Social Media Links:Instagram:https://www.instagram.com/chefericadjepong/Website:https://www.chefadjepong.com/Twitter:https://x.com/chefadjepong?lang=enFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey, 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 “Mama” La Femina — for hosting this shiny new residency.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 - Introduction01:50 - "Industry Insights with Chef Rock"04:42 - "Cooking, Tea, and Rim Tang"06:50 - Capri Suns and Thai Food09:55 - Rock Harper: Chef & TV Personality14:28 - "Theater Skills and Hospitality"17:55 - Food TV: Pros and Cons21:11 - Culinary Trends Through TV24:51 - Passion for Culinary Mission28:01 - "Building the Nikki Nellis Brand"30:17 - Restaurant Disappointment Reflections32:02 - "Chaotic Restaurant Dream Unraveled"36:11 - Restaurant Business Operations Insights40:41 - H Street's Community Advocacy42:00 - Capitol Hill or 8th Street?45:15 - Smartphones and Dining Experience49:03 - "Phone Locking System Explained"52:33 - "Comfort Food with Quality Ingredients"56:56 - "Follow Me Everywhere!"57:47 - OutroQuotes:"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 PitKey Takeaways:What It Means to Be a True Hospitality ProfessionalH Street—Home of Innovation and CommunityNo Phones Allowed! Rediscovering ConnectionThe Evolution of America’s Food SceneRooted in Family & Heritage—A Taste of Rim TangEntrepreneurship: Dream Big, Plan SmarterSupporting Local—Why It MattersLegacy, Love, and the Power of FoodConnect with Rock HarperInstagram:https://www.instagram.com/rockharper/?hl=enFacebook:https://www.facebook.com/iamrockharper/Website:https://www.chefrockharper.com/LinkTree: Rock HarperFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Get 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 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 Setup00:59 — Noah’s Whiskey Authority & New 600-Page Bible01:45 — Noah Joins & Whiskey Everywhere02:26 — From Scotland Semester to Spirits Journalism04:07 — St. Andrews Pub Life & Early Exposure05:49 — Food & Wine Internship & Cocktail Legends08:27 — Pre-Renaissance Cocktail Culture09:18 — Breaking Into Spirits Writing & First Book11:23 — Rye Whiskey: Decline, Confusion & Revival12:57 — Whiskey Styles: Global Categories 10114:27 — Scotch Deep-Dive: Single Malt vs Blended19:13 — Irish Whiskey Traditions & New Distillers22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact24:32 — Canadian Whisky’s Flexible Rules & Blending Culture25:25 — Becoming a Kentucky Colonel26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals31:15 — Barrel Aging: Angel’s Share & Flavor Creation36:12 — Char Levels, Wood Chemistry & Barrel Finishes38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity41:45 — Whiskey in Cocktails: Myths, Water & Technique46:33 — Highballs, Ginger Mixers & Everyday Drinking49:03 — Final Notes, Book Access & Upcoming GuestsQuotes:“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 NellisKey Takeaways:Whiskey Knowledge Isn’t Inherited — It’s LearnedScotland Shaped Noah’s Whiskey IdentityThe Cocktail Renaissance Had Humble BeginningsRye Whiskey Was Nearly ExtinctBlends vs Single Malts Is Mostly MarketingWhiskey Categories Are Simpler Than People ThinkJapanese Whisky Is Much Newer Than Its Reputation ImpliesBarrels Drive Most of Whiskey’s FlavorThere Are No Real Rules About How to Drink WhiskeyThe Whiskey World Is Bigger—and More Accessible—Than EverGuest Social Media Links:Instagram: noah_rothbaumOrder ‘The Whiskey Bible’: Hachette Book Group - The Whiskey BibleRead his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon TrailFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media http://www.heartcastmedia.com

Hey 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 ongoing work with the Yume Hospitality Group — but today’s guest is traveling, and after having him on Foodie & The Beast, I knew we needed more time to go deep. Because here’s the thing: everybody talks sustainability. Everybody puts “responsibly sourced” on a sign or a menu. But today’s guest? He’s actually doing it, on a massive scale, with transparency and accountability.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 Night00:14 – Why Chef Louie Is Back01:21 – Introducing California Fish Grill02:30 – Chef Louie’s Culinary Origin Story03:24 – Discovering the Joy of Cooking05:01 – First Restaurant Jobs & Learning the Ropes06:21 – Company Culture: No Job Too Small07:06 – The Rise of Fast Casual07:43 – What the Concept Looks Like Today08:56 – Building Your Plate10:57 – Why Build a Seafood Concept?12:44 – The Heart of the Mission: TSS15:03 – Wild vs. Farmed Fish Explained18:56 – Fresh vs. Frozen22:12 – A Closer Look at Aquaculture27:13 – Menu Changes & Fish Availability30:22 – Regional Favorites in the DMV33:13 – The Economics of Sustainability38:07 – Food Waste & Harvest Practices42:17 – Tips for Home Cooks43:55 – What’s Next for the DMVQuotes:“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 JocsonKey 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=enFacebook: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=allFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com

Hey, 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 partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.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 Georgetown01:15 – Introducing Chef Peter, Cici, and Jeff King03:00 – How the YUME partnership began05:45 – Building a dream: from YUME to KYOJIN and RIMTANG09:30 – The art behind Kyogen’s concept and design11:50 – Balancing family, business, and creativity13:40 – What to order and where to sit at KYOJIN15:00 – Transition: welcoming Tom Sietsema16:00 – Tom’s path from journalism to food criticism18:20 – Early days at The Washington Post21:00 – How DC’s dining scene evolved over 25 years24:00 – The rise of neighborhood restaurants27:15 – Michelin, media, and the changing face of reviews30:40 – Soundchecks, service, and the dining experience34:10 – Social media, influencers, and food culture today38:20 – How to dine well: Tom’s advice to restaurant-goers43:00 – What’s next for Tom after The Post47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project50:00 – Nycci’s wrap-up and final thoughtsQuotes:“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 KingKey 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=enFacebook: https://www.facebook.com/tom.sietsema/Website: https://tomsietsema.com/LinkedIn: https://www.linkedin.com/in/tomsietsema/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey 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 showing us the lay of the land.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 - Introduction02:25 - Childhood Memories in Small Town06:34 - Main Street Beautification Efforts08:28 - "Community Drives My Mayoral Run"12:15 - Escaping the Algorithm's Influence13:39 - Charming Local Stores Highlights18:03 - "Warrenton's Transformation During Pandemic"21:16 - "Reviving Britches Menswear Brand"23:05 - Britches & Ralph Lauren Origins29:03 - Building Community Through Main Street30:59 - Virginia's Collaborative Entrepreneurial Spirit34:35 - "My Mom's Cooking Legacy"38:52 - Farm-Sourced Poultry and Produce40:23 - Managing Staff and Building Bonds45:24 - "Exploring Warrenton with Gratitude"46:09 - Follow Me for Food & Fun46:56 - OutroQuotes:“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 NellisKey Takeaways:Small Towns, Big HeartThe Vibrancy of Main StreetThe Power of Community ProgrammingWork, Live, Play—RedefinedEntrepreneurial Spirit & Local LegendsLocal Food, Lasting FlavorSeasonal Magic & Signature EventsCharm, Opportunity, and TogethernessFeaturing Nycci Nellis:Instagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

It’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 Street at Beauty Champagne & Sugar Boutique, presented by the National Landing BID (cheers to a neighborhood that spans Crystal City, Pentagon City, and Potomac Yard and keeps raising the dining bar —> think Water Park vibes, new hits like Bar Colline, Bar Chinois on Crystal Drive, NiHao, Taqueria Xochi, Surreal, plus stalwarts like Beauty).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 - Introduction00:44 - "Live Episode from National Landing"09:58 - Growing Up Around Bars15:47 - "Wine: Bringing People Together"20:27 - Versatile Dining Preferences26:25 - "Discovering Willamette's Chardonnay Delight"28:20 - "Wine Trip & Family Memories"33:21 - Engaged Wine Conversation Dynamics38:47 - "From Cooking Classes to Online List"46:43 - "Unexpected Wine Encounters"48:28 - Customer Service and Flexibility53:41 - Dining Conversations58:52 - "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 Info01:24:32 - OutroQuotes:“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 LongKey TakeawaysCollaboration is EverythingNational Landing is on the RiseWine Is for EveryoneStories Make Sips SpecialSay Yes to Adventure—Michelin Stars and Hidden GemsHospitality is HumanAdvocate—and Celebrate!—EqualityCheers to Everyday JoyKnow What You Love—But Stay CuriousZena PolinInstagramFacebookWebsiteRenee GentryInstagramFacebookWebsiteChampagne & Sugar BoutiqueInstagramWebsiteNational Landing BIDInstagramFacebookWebsiteFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome back to Industry Night with me, Nycci Nellis.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.We have a lot to get into — development, community, art, and why creativity matters now more than ever.Chapters:00:00 - Introduction03:32 - Local Flavor and Arts Festival05:47 - Revitalizing Fairfax: Talent and Arts09:21 - "Expanding Green Spaces in Fairfax"13:01 - Cap One Center Culinary Fest14:49 - Multidisciplinary Arts Festival Planned19:51 - Contemporary Art Institute Overview23:50 - Public Art Celebration Event27:24 - Defining Art Subjectively28:49 - Office Art Showcase Access34:24 - "Culinary and Art Festival Preview"35:25 - "Foodie and the Beast Overview"36:02 - OutroQuotes:“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 LoganKey Takeaways:Redefining Community SpacesArt in All FormsA Vision Brought to LifeHands-On Community EngagementHeartfelt PartnershipsArt as Experience, Not Just ExhibitInspiring Stories, Lasting ImpactEveryone BelongsFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome 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 Ridge, a dynamic new development that has redefined a massive corner of Northwest D.C.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 - Introduction01:15 - "Michael Mina's New Restaurant Chat"05:34 - "Consistency Key in Modern Hospitality"07:51 - D.C. Food Scene Growth Forecast12:13 - "Lively Italian Restaurant Vibes"13:29 - Opulent Hotel Design Resurgence19:02 - "Culinary Collaboration and Vision"21:12 - Unique Advance-Order Large Dishes25:20 - "Kitchen Transparency Through Recipe Exchange"27:40 - "Meeting Chef Colin Clark"28:30 - OutroQuotes:“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 NellisKey Takeaways:Humble Beginnings to Industry IconThe Secret to Restaurant LongevityBuilding a Hospitality EmpireThe Magic of Acqua BistecaMenu Highlights and CollaborationAdvice for Aspiring ChefsHospitality’s New Era in DCThe Power of Passion and PartnershipMichael Mina:Instagram:https://www.instagram.com/chefmichaelmina/?hl=enFacebook: https://www.facebook.com/ChefMichaelMinaWebsite:https://theminagroup.com/Chef Colin Clark:LinkedIn: https://www.linkedin.com/in/colin-clark-1a4a0399/Website:https://www.viarestaurants.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome 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 - Introduction02:24 - "Michelin Stars & Culinary Conversations"05:13 - Community-Centric Experiential Living07:02 - Cultivating Intimate Community Living10:50 - Wegmans D.C.: Diverse Culinary Offerings13:46 - "Youngest Chef's Award-Winning Mita"16:30 - "Reimagining Luxury in Dining"21:44 - Reluctant Stay Amidst Political Tensions24:08 - Starting a Home Experience Initiative28:44 - "Culinary Transition and Pursuit"29:26 - Mita's Unique Fine Dining Experience33:26 - "Tasting the Chef's Mood"38:38 - "Nourishing Hospitality at Mita"39:22 - "Creating a Homely Restaurant Atmosphere"45:15 - Essential Restaurant Collaborations Explained47:43 - Balancing Work and Relationships50:02 - "Culinary Adventures with YC Cinelli"51:05 - OutroKey Takeaways:Reimagining City LivingBuilding Communities, Not Just BuildingsAward-Winning Plant-Based ExcellenceThe Power of Collaboration and ConnectionHospitality with HeartCultural and Culinary FusionResilience and InspirationPursuing Passion and JoyGuests Social Media Links:Podcast Locations:https://www.instagram.com/cityridgedc?igsh=dnZtNWVhbmdlbzlzhttps://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.comMiguel Guerra:Instagram: https://www.instagram.com/mita_dc/Website: https://www.mitadc.comMaru Valdes:Instagram:https://www.instagram.com/maru_valdes5?igsh=bDkxZWdnZWVqNHNtFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

This 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 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-upsRum, cocktails, and sustainable sippingWhy Annex on 12th might be your dream homeAnd the kind of industry convo you won’t hear anywhere elseChapters:00:00 - Introduction00:33 - Exclusive Apartment Speakeasy Rum04:07 - Historic Building Transformed into Residences06:13 - "1930s Art Deco Luxury Vibes"11:55 - Cocktail Epiphany in 199916:03 - "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 Confusion29:11 - Restaurant Challenges and Pricing Strategies31:39 - Barrels: Aged Peach Brandy Update34:39 - Choosing Local Over Big Names36:43 - "Industry Night Reflections"37:47 - OutroQuotes:"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 NellisKey Takeaways:History Comes to Life at Annex on 12thHospitality That Feels Like Home (But Better!)The Vault: D.C.’s Hidden Gem SpeakeasyTodd Thrasher: Crafting the Capital’s Cocktail CultureSipping Local: Collaboration & InnovationThe Changing Tides of the D.C. Restaurant ScenePassion, Legacy, and Looking ForwardConnect with the Guests:TODD:Instagram: https://www.instagram.com/toddthrasher/?hl=enX: https://x.com/barthrasherWebsite: https://www.thrashersrum.com/STEPHEN:Website: https://www.thebrandguild.com/Website: https://www.annexon12th.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey 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 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 - Introduction00:14 - Cocktail Innovators and Culinary Stories03:34 - "Embracing D.C.'s Vibrant Dining Scene"09:15 - Reunion with Restaurateurs Chad & Glendon12:40 - Bartender's Cross-Country Journey16:04 - Journey to Fashion and Cocktail Renaissance18:16 - DC Cocktail Scene Foundations20:18 - Bartender Competitions as Performance23:36 - "Prioritizing Hospitality Over Cocktails"28:16 - Dan Simons' Hospitality Business Vision32:12 - Memorable Restaurant Experience34:57 - Discovering Pisco Through Culture and Mentorship38:00 - From Bartending to Hospitality Management41:59 - Evolving Restaurant Culture Training44:37 - Bartender Exchange and Learning48:58 - Essence of Hospitality: Show Care49:34 - Innovative Drink Inspirations in Madrid52:07 - OutroQuotes:"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 NellisKey Takeaways:From Humble Beginnings to National AcclaimThe Power of Community and CollaborationRevolutionizing Cocktail Culture in DCThe Art (and Heart) of HospitalityLearning Never StopsChanging What a ‘Bar’ MeansMentorship & Leadership MatterBringing the World HomeConnect with Glendon HartleyInstagram: https://www.instagram.com/cocktailery_tomfoolery/?hl=enWebsite: https://www.servicebardc.com/Connect with Chad Spangler:Instagram: https://www.instagram.com/chadspangler11/?hl=enWebsite: https://www.servicebardc.com/Connect with Ellen Yin:Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OAPersonal 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 NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hey 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 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 - Introduction00:15 - Catching Up with Wolfgang Puck06:06 - Smoked Salmon Bread Dilemma06:35 - Spontaneous Salmon Pizza Creation09:47 - Global Dining Challenges and Opportunities15:07 - Trends Inspiring Global Restaurateur17:40 - Finding Your Unique Voice22:02 - Passionate Chef's Lifelong Dedication22:38 - Empty Nest: Adapting Together23:14 - OutroQuotes:“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 NellisKey Takeaways:Humble Roots, Bold DreamsThe Power of MentorshipReinventing Restaurant CultureHospitality Is EverythingGlobal Influence, Local RootsEvolving Through AdversityNever Stop CreatingConnect with Wolfgang PuckInstagram: https://www.instagram.com/wolfgangpuck/?hl=enFacebook: https://www.facebook.com/wolfgangpuckWebsite: https://wolfgangpuck.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Well, 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 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 - Introduction00:14 - Wine Bar Evolves After Michelin Recognition03:28 - Seasonal Artist-Themed Dining Experience06:47 - "Exciting Napa Valley Event"12:57 - Riddling Process Explained14:25 - Final Touches & Risks18:41 - Provence Rosé Awakening21:11 - "What Did You Really Want?"24:13 - "Champagne vs. Sparkling Wine"27:17 - "DC Advocacy for Fire Victims"29:43 - Napa Valley: A Beautiful Gem30:19 - OutroKey Takeaways:From Parisian Dreams to DC DelightsArt, Food, and Experience CollideChampagne & ChangeHeritage in Every BubbleThe Magic of Method ChampenoiseSparkling for Every Occasion (and Dish!)Facing the FiresA Toast to InspirationQuotes:"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 NellisElli BenchimolInstagram: https://www.instagram.com/elligoth/ https://www.instagram.com/aperodc/Facebook: https://www.facebook.com/aperodcWebsite: https://www.aperodc.com/?fbclid=PAZXh0bgNhZW0CMTEAAacULIvcPf1LdLejAOiG_Ib52cy_0wQyhw-MPQxfr5J907M3zAo5KqQ8WtZAew_aem_Ugy4ra2ZE21f8aXirisg4wPaula KornellInstagram: https://www.instagram.com/paulakornellsparkling/Facebook: https://www.facebook.com/paulakornellsparkling/Website: https://www.paulakornell.com/historyFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

I 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 glass.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 Highlights04:33 "Journey to Hebrides via Sound"07:44 Rethinking Traditional Whiskey Aging10:12 Whisky Innovation and Relevance13:46 First Fill Bourbon Cask Explained16:11 Islay Distilleries' Unique Character20:33 Organic Barley in Whisky Production25:13 Collective Leadership in Sustainability28:27 "Costly Initiatives in Distillery Setup"31:36 "Crafting Young Whiskey Quickly"32:20 "Enhanced Whiskey Aging Technique"38:03 Whiskey Journey & McNeane Values38:55 Whiskey's Generational Comeback Concern41:52 Whiskey Cask Selection47:39 Art Collection Discussion On Show49:31 Art Inspired by Euronymous Bach51:25 "Painting's Journey to Museum"Key Takeaways:Overview of Scotch Whisky and Mc’Nean DistilleryOrigin and Founding Story of Mc’NeanWhisky TraditionsCore Traditions in Scotch ProductionMc’Nean’s InnovationsProduction Approach and TastingSustainability in DepthConnect with Chris MaybinInstagram: https://www.instagram.com/chrismaybin/?hl=enhttps://www.instagram.com/ncnean/?hl=enFacebook: https://www.facebook.com/ncneanWebsite: https://ncnean.com/Twitter: https://x.com/NcneanConnect with Dmitri ChekaldinLinkedin: https://www.linkedin.com/in/dmitri-chekaldin-83095457/Instagram: https://www.instagram.com/JackieRestaurant/Website: https://www.jackiedc.com/Twitter: https://x.com/DineAtJackieDCFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Hello 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 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 CompanyKevin Powers, Co-Owner & Brewer at Powers Farm & BreweryBut 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 - Introduction00:15 - "Industry Night Insider"04:34 - Supporting Farmers and Accessing Fresh Food07:17 - "Sustainable Brewing Pioneer"09:52 - Breweries as Community Hubs15:33 - Sourcing Beer Hops Explained18:21 - Sustainable Brewery Initiatives19:51 - Unyielding Mission Against Climate Change24:41 - Craft Brewery Insights with Kevin Powers26:21 - "Relocating from City to Suburbs"29:42 - Heirloom Produce: Taste Over Appearance33:41 - Seasonal Brewing Innovations34:51 - Brewery Experience & On-Site Sales39:05 - "Small-Scale, Experimental Brewery"42:29 - "Fauquier County Brewery Visit Recap"43:38 - OutroKey Takeaways:Fauquier County: Farm Fresh & Full of FlavorOld Bust Head Brewing Company: Sustainability in ActionCraft Beer as Creative ExpressionPowers Farm and Brewery: Beer grown from the ground upCommunity at the CoreInspiring Future ChangeCome Sip, Taste, and ShareQuotes:"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 PowersJulie Broaddus:Instagram:https://www.instagram.com/oldbustheadbrewco?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Facebook:https://www.facebook.com/OldBustHeadWebsite: https://www.oldbusthead.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZYV-y5078HYDbKqeq2SYtFgB8D7cZrrkKY9ItoIpm04mB9yBEn6HcyhwQ_aem_1j6lJHqi2DxWv0QUNLM6SwKevin Powers:Instagram:https://www.instagram.com/powersfarmbrew/Facebook:https://www.facebook.com/powersfarmbrewery/Website:https://powersfarmbrewery.com/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com/

In 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 chicken sandwich together, Moe discusses her renowned umami sauce and its role in introducing Japanese flavors to American kitchens. Their conversation also explores Moe's experiences traveling in an RV with her family, connecting with her audience, and promoting Japanese cuisine nationwide. Join Nycci and Moe for an insightful discussion that blends cultural perspectives, practical cooking tips, and a story of dedication and passion.Chapters:00:00 - Introduction00:14 - DC Happenings: NYC Editor's Adventures05:40 - From Postpartum Struggles to YouTube07:05 - "Navigating Fame and Origins"10:50 - Unexpected Dressing Uses13:49 - Japanese Cuisine Celebration in DC14:56 - OutroKey Takeaways:Transition from Geisha to Married LifeStarting YouTube during Postpartum DepressionThe Beginning of Kimono Mom's YouTube ChannelEmpowering Viewers with Japanese Home CookingCreating the Umami Sauce for a Global AudienceDiscovering the Versatility of Umami SauceQuotes:"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 YamadaMoe YamadaInstagram: https://www.instagram.com/kimono_mom/Facebook: https://www.facebook.com/MOE.KimonoMomYoutube: https://www.youtube.com/c/KimonoMomTwitter: https://x.com/Kimono_MomFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

On this episode of Industry Night, I’m back at the serious art-flecked Jackie in the Navy Yard. And, I am  sitting down with two dynamic women who are making waves in the hospitality and food space — Nina 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 - Introduction00:43 - Dine Diaspora: Connecting Through African Cuisine05:20 - "Empowering Black Women in Food"08:40 - Inclusive Community Empowerment Journey10:40 - Nutrition and Hydration Focus15:38 - From Catering to Pop-Ups18:47 - Shared Funding Struggles and Support20:11 - Navigating Business Through Male Gaze23:16 - Innovative Growth Without Compromise28:32 - Pepsi-Sponsored Pitch & Networking Event31:29 - "Mutual Allyship in Action"34:28 - "Chef Dominica's Culinary Journey"36:24 - Globally Influenced Culinary Creations40:24 - Follow & Connect with NYC Cinellis41:08 - OutroKey Takeaways:Culinary Connections Overcoming BarriersBlack Women In Food: Celebrating and ElevatingEmpowerment Through Dine DiasporaEhime Eigbe's Sweet Success JourneyOvercoming Entrepreneurial ChallengesBuilding an Inclusive EcosystemWellness and Innovation as PillarsBreaking Bread, Building BridgesQuotes:"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 EigbeNina Odurohttps://www.instagram.com/blackwomeninfood/https://www.instagram.com/ninaoduro/Ehime Eigbehttps://www.instagram.com/theehime/?hl=enhttps://www.instagram.com/sweetkiwiusa/https://www.linkedin.com/in/theehime/Featuring Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome 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 Scaffidi, and Brent Kroll. We'll explore how these tariffs could impact not just wineries and distributors, but also your favorite restaurants and the contents of your glass. From the intricacies of the three-tier system to the broader economic implications, we'll break down what you need to know. Whether you're a casual wine drinker or an industry insider, this conversation will open your eyes to the hidden costs that could soon be at play. So grab a glass and settle in – this episode is one you'll want to savor!Chapters:00:00 "Wine, Tariffs, and Industry Talk"05:22 Sommelier's Journey to DC08:24 Retaliatory Tariffs Threaten Wine Industry11:29 Evolving Bar Pricing Strategies14:25 Wine Sales Discussion: Three-Tier System17:13 Wine Import and Distribution Laws20:34 Tariffs Harm American Small Businesses23:00 Tariffs Impact Wine Industry25:56 Global Trade's Critical Role Explained28:51 Tariffs Impact Wine Distribution32:08 "Effective Trade Dispute Solutions"37:40 "Campaign to Raise Wine Price Awareness"39:55 Wine Price Differences Explained42:50 Challenging Elitist Perceptions46:48 Support Global Relief Efforts47:59 Community-Driven Industry Night CelebrationKey Takeaways:Understanding Wine TariffsImpact on Restaurants and PricingWine Industry Supply ChainDomestic Wine EconomyLegislative and Trade ConsiderationsErik 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_gzwJLIwQMVgI5eQL8rLanwVanessa 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/vminskyMichael Scaffidi:Personal Instagram: https://www.instagram.com/scaffsomm/Linkedin: https://www.linkedin.com/in/michael-scaffidi-476898b/Twitter: https://x.com/scaffsomm?lang=enBrent 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 NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Picture 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 conversations with exceptional guests to her audience.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 farmTasting aromatic coffees on a local coffee farmDiscovering the craftsmanship behind Colombian spiritsEnjoying exceptional meals prepared by today’s guestJoining 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 - Introduction00:14 - Industry Insider News Tour05:50 - Iconic Entryway and Terrace Plans09:13 - Culinary Journey with Chef Mon Ma12:28 - "Choosing Cooking Over College"15:46 - Pre-Cooking Essentials for Chefs19:09 - "Spreading Colombian Joy Globally"22:20 - Innovative Restaurant Kitchen Solution24:57 - "Cielo's Growth and Expansion"28:59 - Tailored Storytelling in Menus30:05 - Unconventional Fine Dining Experience35:13 - Complex Conflict Drives Urban Migration37:20 - Inclusive Job Training Initiative40:31 - "Creative Design Through Illusion"43:33 - Evolving Vision: Future Concepts46:48 - Colombian Pork Meets Tonkatsu Technique47:52 - OutroQuotes:"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 BarrientosKey TakeawaysJourney from Colombia to Culinary StardomEl Cielo's Unique Culinary ExperienceCommunity and Culinary HeritageAccolades and InnovationsPlant-Based Ventures and Future VisionsConnect 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_1QGVZ1dJlBLmshmH5OAPersonal 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 NellisInstagram: https://www.instaWebsite:https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com/

Welcome to Industry Night. A few months ago, Ellen Yin shared her journey with us, highlighting her High Street Hospitality Group, including A. Kitchen + Bar, Fork, and High Street Restaurant & Bakery. Now, Ellen, along with Chef Eli Collins and Diana Kendrick, has invited me to join them for a new residency at A. Kitchen + Bar in the Aka Hotel, Washington Circle. Throughout the year, I’ll be hosting four shows from this vibrant location, engaging with the team and exploring their latest initiatives.Celebrating Women in the DMV This MarchAs 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 DCKatherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sectorMicheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff EateryChef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print mediaChapters:00:00 - Introduction00:14 - "Industry Night with Insider Insights"06:29 - Seasonal Dishes and Menu Staples08:26 - Restaurant Opening and Seafood Exploration11:41 - Opening Doors for Future Generations15:17 - Empowering Women in Food Industry18:34 - Empowering Women's Network Impact20:55 - Culinary Career Change Journey25:57 - Standing Up for Career Growth28:49 - Empowered Women in Hospitality32:17 - Broad Agenda: Business, Health, Food33:56 - Opportunities for Members to Engage36:43 - Supporting Women in Business42:30 - Women Supporting Women in Media43:47 - "Join, Subscribe, and Stay Informed"44:27 - OutroQuotes:"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 MendolsohnKey Takeawys:Empowering Women in HospitalityBuilding an Inclusive CommunitySpotlight on a Kitchen and Bar in DCNavigating Challenges with SupportCelebrating National Women's MonthEllen Yin:Business Instagram: https://www.instagram.com/a.kitchenandbardc/Personal Instagram: https://www.instagram.com/therealellenyin/Website: https://highsthospitality.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZ2RYQhXuDkzdwXYUgDuD6oz2AgvfJ38jQlz0N7mhvo8OR4Z06g3RR1TGY_aem_TY_1QGVZ1dJlBLmshmH5OAChef Eli Collins:Business Instagram: https://www.instagram.com/a.kitchenandbardc/Personal Instagram: https://www.instagram.com/chefelicollins/Lori Gardner:Personal Instagram: https://www.instagram.com/beenthereeatenthat?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Threads: https://www.threads.net/@beenthereeatenthatPersonal Website: https://beenthereeatenthat.net/?fbclid=PAZXh0bgNhZW0CMTEAAaauEF1SYMxQKdCLIGUyhvMcC-667rp6ASRkL9j3CZhPRbsxKztH5WgItiQ_aem_68xytBusiness Website: https://www.lesdamesdc.org/Chef Danielle Turner:Personal Facebook: https://www.facebook.com/DanielleTurner/Personal Instagram: https://www.instagram.com/chefdanielleturner/Business Instagram: https://www.instagram.com/saltsanity/LinkedIn: https://www.linkedin.com/in/chefdanielleturnerBusiness Website: https://forkliftmedia.com/Micheline MendolsohnPersonal Instagram: https://www.instagram.com/michymendelsohn/?hl=enLinkedin: https://www.linkedin.com/in/micheline-mendelsohn-789615108/Business Websites: https://www.sunnysiderestaurantgroup.com/ https://powerhousehospitality.com/who-we-areKatherine MillerPersonal Instagram: https://www.instagram.com/table81/?hl=enWebsite: https://table81.com/?fbclid=PAZXh0bgNhZW0CMTEAAaZJ0Mm3Ms2fySJXy_Q4ndWZQmKgtQoMaZBpM4kfIe7LSF0Bhop7A059KfU_aem_Y1ocz8DrKRxpd4VOke9heQFeaturing Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: 

Welcome 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 acclaimed restaurants in New York and DC, Giulio has introduced innovative techniques, including flash-fried Neapolitan pizza.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 - Introduction00:15 - "Slice's Secret: Mastering Pizza Art"05:31 - Grandma's Fiery Kitchen Memories07:02 - "Financing Surfing Dream with Pizza"10:34 - Neapolitan Pizza Flour Origins14:17 - The Rise and Fall of Pizzeria17:00 - Unexpected Pizza Achievement20:17 - From Deck Ovens to Neapolitan Pizza25:24 - "Processed Flour: Convenience and Shelf Life"27:12 - "Good Taste Formula Explained"32:12 - Pizza Toppings and Collaborations32:52 - Balanced Pizza Creativity36:34 - Burrata-Topped Pizza Inspiration38:50 - OutroKey Takeaways:A Passion Born in Nonna’s KitchenFrom Surfing to Pizza MasteryThe Science of Perfect PizzaCultural Fusion and InnovationLearning and TeachingAdaptability and SuccessA Pioneer in PizzaFuture InnovationsQuotes:"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 AdrianiConnect with Giulio AndrianiFacebook: https://www.facebook.com/eatsliceandpiePersonal Instagram: https://www.instagram.com/wondergiulio/Business Instagram: https://www.instagram.com/eatsliceandpie/Featuring Host Nycci NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Welcome 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 resonate with a diverse, younger audience, emphasizing seasonal ingredients and value-driven offerings.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 - Introduction00:15 - Culinary Adventures Around Town05:30 - "Ama: Where Indulgence Meets Nourishment"08:50 - From Democracy to Culinary Diplomacy11:09 - Culinary Journey: From Feasts to Career13:36 - "Empathy and Leadership in Restaurants"18:59 - Espresso Myth: Not Stronger Caffeine22:07 - Unplugged Relaxation at Ama Restaurant23:40 - "Celebrating Italian and Italian-American Cuisine"27:03 - Mission-Driven Dining with Love31:37 - Balancing Health and Social Eating33:47 - "Inescapable Role of Plastic"37:19 - Going Seed Oil Free? Here's Help41:46 - Rancid Oils and Health Concerns44:51 - Home-Cooked Benefits and Ama's Appeal47:27 - Holistic Wellbeing Through Personal Choice50:39 - Unconventional Business Attempt in Vegas53:06 - "Relentless Chef Creativity"58:57 - Italian Culinary Showcase Highlights59:38 - "Join Industry Night Podcast"58:27 - OutroKey Takeaways:A Journey Through Italian HeritageRethinking Restaurant CultureSustainability PracticesChef Domenico’s New VentureCommunity-Centric DiningCulinary Education and EmpowermentQuotes:"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 CornacchiaConnect with Chef Johanna HellriglPersonal Facebook: https://www.facebook.com/jhellrigl/Business Facebook:https://www.facebook.com/amarestaurant.bar/Personal Instagram: https://www.instagram.com/chefjohannahellriglBusiness Instagram: https://www.instagram.com/amarestaurant.barConnect with Chef Domenico CornacchiaBusiness 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 NellisInstagram: https://www.instagram.com/nyccinellis/Website: https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com

Industry Night with Nycci Nellis kicks off today from the heart of Union Market District, a neighborhood that has transformed remarkably over the past fifteen years. Nycci recalls a pivotal gathering where visionaries like Jodie McLean of EDENS envisioned a thriving food hall, setting the foundation for what is now DC’s Meatpacking District, complete with high-rises, vibrant restaurants, and bustling retailers.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.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 - Introduction00:50 - Dinner of Visionaries in Shaw03:35 - Culinary Conversations with Chef Edward Lee07:08 - Starting Over: A Journey Rediscovered12:42 - Women's Chefs Empowerment Initiative15:10 - Sustainable Restaurant Think Tank18:28 - Culinary Journey to Palestinian Roots22:16 - From Childhood Cuisine to DC Culinary Scene25:03 - Neighborhood Bistro-Bar Concept27:34 - Chefs for Equality Leadership30:52 - Effortless Appearance Misleads Effort33:24 - Hospitality Diversity and Recognition Rise42:22 - Bar Etiquette and Reciprocity46:06 - Kitchen Culture and Media Misrepresentation46:51 - Empowering Employees Amid Rude Customers52:49 - Neighborhood Revival and Cultural Fusion55:54 - "Industry Night Panel Highlights"56:44 - Engaging with Thought Leaders56:51 - OutroQuotes:"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" JohnsonKey Takeaways:The Neighborhood and VisionariesJames Beard Award DiscussionThe Lee InitiativeThe Concept and Goals of ShiaYellow - Bakery and Casual ConceptLa Chocron DiscussionThe Concept and Impact of SerenataThe Role of the NeighborhoodFuture Look and Highs for the YearGuests Social Media Links:Edward Lee:Instagram: Chef Edward Lee | Shia DCWebsiteAJ Johnson:Instagram: White Plates Black Faces | Serenata DCWebsiteMike Rafidi:Instagram: Chef Micheal Rafidi | Albi Wash DC | Yellow The Cafe

What 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 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 - Introduction02:11 - "New Openings: Elena James Cafe & Mineta Tavern"05:41 - DC Venue Updates and Residency10:06 - "Unexpected Opportunity Pursuit"13:15 - Constant Change: From Pretzels to Pandemic15:50 - Aim: Fun, Quality Dining Experience18:12 - Culinary Journey and Heritage Insights22:02 - Honoring New York Heritage Cookbook25:28 - Cooking with Chef Jacques Pépin28:36 - Support Systems Shape Success30:34 - "Supporting Budget-Conscious Professionals"34:54 - Supporting Community Through Arts & STEM36:12 - "Preserving Organizational Integrity"39:38 - "Baked Goods, Personal Journey Shared"44:01 - Pastry Industry Challenges47:21 - "Welcoming Chinese Exchange Students"49:14 - "Discussing Influence and Engagement"51:24 - OutroQuotes:“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 VelezConnect with our Guests:Paola VelezInstagram: Small Orchids & barprovidenciadcSubstack: It's Time To StealWebsiteThreadsDmitri ChekaldinLinkedInInstagram: Dachashaw & Jackie RestaurantWebsites: Dacha Beer Garden & Dmitri ChekaldinX (Twitter)FacebookFeaturing Host: Nycci NellisInstagramWebsiteProduced by: Heartcast Media

Hi, 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! 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 DogonMikey Friedman’s AventinoMike Rafidi’s La ShukranKevin Tien’s reimagined Moon RabbitKeith McNally’s swanky Minetta TavernStephen Starr’s Pastis and MozzaPlus 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 VineyardNeal Wavra, proprietor of Field & Main and CEO of Red Truck BakeryLeah Papadopoulos Constable, Vineyard & Cellar Manager at Molon Lave VineyardsOh, and mark your calendars: the Fauquier County Wine Showcase is coming up on February 8th. Stay tuned for more details.Featured Guest:Kiernan Slater PatuskyInstagram: Instagram (@slaterrunvineyards)Facebook: Slater Run Vineyards | Upperville VAWebsite: Home | Slater Run VineyardsLinkedIn: https://www.linkedin.com/company/slater-run-vineyardsNeal Wavra​Business Instagram:Instagram (@fieldandmain)Personal Instagram: Instagram (@nealwavra)Facebook: Field & Main Restaurant | Marshall VAWebsite: Wine Dinners - Holiday Fine Dining - Special EventsLeah Papadopoulos ConstableBusiness Instagram: Instagram (@molonlave_vineyards)Facebook:Molon Lave Vineyards | Warrenton VALinkedIn: https://www.linkedin.com/in/leah-papadopoulos-constableWebsite:molonlavevineyards.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/The List Are You On It |  HomeTakeawaysVineyard Development and Management PhilosophyWine Evolution and Learning PointsAmanda Lachowiak and Molonabe WineryWine Tasting Techniques and AnalogiesDiscussion on VineyardsChallenges and Opportunities in Virginia WinemakingQuotes"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 PatuskyChapters00:00 - Introduction07:26 - Virginia Wine: Over 300 Wineries Recognized12:06 - Harmonious Blend of Fields and Main Street19:11 - Farming Innovation for Financial Sustainability25:02 - Exploring Wines Through Thoughtful Vine Selection27:16 - The Magic of Tasting Wine Evolution32:22 - Greek-style, Fruit-Centric Winemaking Focus42:29 - Vineyard Management Challenges and Timing45:50 - Winemaking Relies on Vineyard Health and Experimentation50:33 - Educating on Different Wine Styles01:03:43 - Fauquier Wine Showcase01:05:01 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

Hello 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 the road from Barrel Oak in to the pretty little town of Marshall. I’d stop by Red Truck Bakery for a few cookies and then I would have a late lunch at the Whole Ox where I’d order the The Big Ox two 1/3 lb beef patties ground in house with special sauce and all the fixings. Then I’d swaddle around a little in the market pick up some wine, some amazing well curated snacks and some steaks.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 FabulousLaura 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 GroceryGames. Making Burgers — amirite?Featured GuestAmanda LuhowiakInstagram: https://www.instagram.com/duchess.of.pork/Website: https://www.thewholeox.com/Laura TorpyLinkedIn: https://www.linkedin.com/in/laura-torpy-84b5a65b/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysInfluence of media on food trendsOX business journeyFauquier County as tourism destinationImportance of knowing meat sources and quality of quantityRoles as butchers and chefsChapters00:00 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.comProduced by Heartcast Mediahttp://www.heartcastmedia.com

So 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 babe, Amanda Luhowiak, owner of The Whole Ox — you need to — and take a scroll through insta to see all the deliciousness. NOW This week I do have another pretty incredible woman joining me. As many of you know, most of my family resides in Philadelphia. My brother, his wife and my dad are physicians up there, my sister is a lawyer and my cousins own restaurants. So needless to say, I am in Philly quite a bit and I can speak for my family and myself when I say we are huge fans of today’s guest, Ellen Yin. Ellen is founder and co-owner of High Street Hospitality Group (you know, a.kitchen + bar, Fork, High Street Restaurant & Bakery, High Street Hoagies and The Wonton Project oh and an a.kitchen + bar now in Washington Circle. I have a High Street Restaurant & Bakery story but before I bring Ellen on a bit about where I have been and what I have been doing: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 velvetyDelicious 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 YinPersonal: https://www.instagram.com/therealellenyinBusiness: https://www.instagram.com/highstreethospitalityhttps://www.instagram.com/a.kitchenandbardcFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comTakeawaysOvercoming Financial and Logistical ChallengesInnovation and Adaptation Post-COVIDFormation and Goals of Sisterly Love CollectiveSignificant Collaborations and PartnershipsIndustry Reflection and Future FocusQuotes"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 YinChapters00:00 - Introduction06:51 - Early Industry Experience: Finding Belonging10:38 - Creating a Community-Centric Dining Space13:42 - Partnered Restaurant Success: Right Place, Right Time18:55 - Teamwork in Restaurant Ventures21:20 - Success and Expansion: Building the Right Team23:44 - Challenges of a Hard Project27:05 - Chef Ownership and Retention32:16 - Inspired Mental Health Change by a Quadriplegic's Experience35:22 - Leadership Challenges at the Top38:35 - Easier Startup with a New Business Model41:45 - Peer-Recognized Success Responsibility44:09 - Empowering Women for Industry Leadership48:38 - Modern Rooms and Loyal Community52:45 - Outro

Per 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 do love what I do. Let’s go down memory lane shall we? I mean if you follow me on insta than you see a lot of what I am doing but you know I want to chat about it!  And then I will be bringing on this week’s guest:Journalist-turned-director-turned-activist: Joanna James. Joanna thinks a woman’s place is in the kitchen and I agree!Okay the DL on Chefs For EqualityYou 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 roseRosedale 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 JamesPersonal:https://www.instagram.com/joannajamesfilms/Business:https://www.instagram.com/mappimpact/Personal:https://www.facebook.com/joannajamesfilmsBusiness:https://www.facebook.com/mappimpactFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysMentorship Meals and Community Building in HospitalityExternships and Overcoming Economic BarriersPerception vs. Reality in Hospitality Industry OperationsEvolution of Support Networks for Women in Hospitality LeadershipConsumer Economic Education in the Hospitality SectorSupport Initiatives for Women in Hospitality by MAPFuture Trends in the Hospitality Industry Post-PandemicQuotes"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 JamesChapters00:00 - Introduction07:16 - Surveying Women-Owned Restaurants for Increased Women Chefs12:38 - Empowering Women in Restaurants: Leadership Pathways14:16 - Exploring Women's Roles in the Culinary Industry through Film16:49 - Women's Activism: Transforming, Uniting, and Advocating20:20 - Empowering Women Post-MeToo: Professional Connections25:34 - Creative Virtual Mentorship Circles for Mentorship27:03 - Building Community through Mentorship Meals33:08 - Importance of Paid Family Medical Leave in Few States36:57 - Bipartisan Support for Ethical Business Practices42:45 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

Last 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, Danny Meyers, Sean Sherman, Grace Young, Jacques Pepin on and one of my guests today  Toni Tipton Martin — to honor Alice who has been a champion of local sustainable agriculture for over four decades.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 RecipesAnd 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 AllianceAnd Morgan Bolling is a tv celebrity, as a cast member of the Cook’s Country TV show.Featured Guest: Toni Tipton MartinLinkedIn: www.linkedin.com/in/toni tipton-martinWebsite: tonitiptonmartin.comMorgan BollingLinkedIn: linkedin.com/in/morgan-bollingFeaturingNycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysToni Tipton-Martin’s Leadership at Southern Foodways AllianceProcess Behind the CookbookChallenges in Recipe Selection and Cultural RepresentationImpact of Cultural NarrativesCultural Significance and EducationDebates on Southern Cuisine IdentityQuotes"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-MartinChapters00:00 - Introduction05:20 - Exploring the Rich Tapestry of Southern Cuisine08:30 - Spotlight on Southern Women's Stories12:59 - Captures Rich Southern Narratives from Symposium15:26 - Reviewing Recipe Archives 20:52 - Volunteering Unveils Community Ties 25:34 - Sweetened in North, Plain in South31:36 - Nashville Hot Sauce to Texas Chicken33:20 - Overlooked Fried Chicken Legacy35:26 - Cultural Landscapes: From Austin to Houston39:00 - Maggie Bailey: Bootlegger and Community Educator41:56 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

Hello 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 Industry. So as per usual I’m going to take you on a  little trip down memory lane on where I have been and what I have been doing.  AND then and only then I will be bringing on this week’s guest - the lovely and always entertaining Joe Yonan.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 magicOfc 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 disappointsAnd 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 chefsOkay 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 MASSIVEFeatured Guest:Joe YonanInstagram:https://www.instagram.com/joeyonan/?hl=en#Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysPlant-Based Cooking ImportanceCreative Dish NamesVegetarian/Vegan Dining EvolutionEmphasis on Food QualityCultural Aspects of Plant-Based DietsDebunking Plant-Based MythsQuotes"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 YonanChapters00:00 - Introduction04:41 - Alice Waters and Chefs for Equality09:36 - Creativity with Small Plates and Vegetables11:42 - DC Chefs Embrace Vegetarian Impact15:09 - Innovation in Plant-Based Cooking22:15 - Creative Vegetable Use: Potatoes on Pizza26:44 - Traditional Diets Meet Plant-Based Eating30:37 - Middle Eastern Touches in Global Cuisines32:53 - Key Elements in Plant-Based Cooking35:42 - Blending Recipes with Personal Stories36:33 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

Hello 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 usual and doing — also per usual  So take a virtual trip with me of where I have been before I bring on this week’s guest Monica SaigalTook 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 deliciousQuick 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 ticketsDinner at Brescia. Some of the best hospitality in the cityDinner 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 — nowMonica 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.comTakeawaysPersonal Anecdotes and Culinary TraditionsFestival and Community SupportRecommendations and Cooking PreferencesPersonal Hardships and ResilienceImmigrant Struggles and Career ChoicesUnfulfilled Calling and Career ShiftQuotes"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”Chapters00:00 – Introduction01:22 - Great Show Preview and Delicious Food Reviews05:30 - Boston Visit: Family Time and Concert Fun15:19 - Party Meetings and Radio Show Feature15:58 - National Culinary and Cheerleading Success24:41 - Navigating Culinary Challenges with Spousal Support29:23 - Champion for LGBTQIA Rights and Drag Brunch Innovator35:16 - Team Unity Overcoming Initial Leadership Hurdles37:34 - Positive Kitchen Leadership and Enhanced Food Quality46:13 - Emerging Chef National Award Victory50:35 - Striving for Independence Amidst Family Dynamics55:20 - Balancing Contributions in Restaurant Expertise58:56 - Navigating Perceptions in Chinese Tapas Culinary01:01:49 - OutroProduced by Heart Cast Mediahttp://www.heartcastmedia.com

So 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.dcWebsite:https://www.perrysam.comLydia~Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Website: https://www.nihaoarlington.comFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediawww.heartcastmedia.com

Hello 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 off in the distance. It such a treat to tape this show on location but sometimes, just sometimes,— my guests are all the way across the country so we pop on the screen to chat here in my not nearly as sexy as a vineyard … office.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 ArtsFeatured Guests:Alice Waters~Personal Instagram: https://www.instagram.com/alicelouisewatersBusiness Instagram:https://www.instagram.com/chezpanisse https://www.instagram.com/edibleschoolyard?Paula Jonson~Instagram:https://www.instagram.com/amhistorymuseum/Facebook:https://www.facebook.com/americanhistoryPersonal 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/JuliaChildTwitter: https://www.threads.net/@juliachildfoundation Episode Timestamps:00:00 – Introduction05:45 - Opening a Restaurant: Influential Journey09:11 - Taste Transformation: Regenerative Farming13:36 - Farmers-Focused Revolution: Strengthening Industry15:27 - Embracing Regenerative Agriculture: Partnership19:00 - Edible Schoolyard Project: Principal's Call24:41 - Europe's Pesticide Use & Paris Mayor's Initiative29:46 - Delaying Topic for Eric's Segment32:51 - Celebrating Alice & Supporting Project36:23 - Museum & Julia Child Partnership Summary37:51 - 10 Years of Growth, Diversity & Impact42:30 - Promoting Healthy, Local School Food45:31 - Reconnecting through Food, Friendship & Nature48:07 - Julia, Restaurants & Family Connection51:08 - OutroQuotes:"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 WatersFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media

Hello 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 show.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 MiddleburgThe 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/churchkeydcWebsite:https://www.churchkeydc.com/Twitter:https://x.com/churchkeydc?s=21Jon Bowman:Business~Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3JkFacebook:https://www.facebook.com/barreloakwineryWebsite:https://barreloak.com/Episode Timestamps:00:00 – Introduction08:43 - Crafting and Releasing Varied Beer Selections13:13 - Lively Conversations at Barrel Oak with Greg18:06 - Fueling Beer Passion: Business and Inspiration25:17 - From Initial Opposition to Recognizing Visionary Insights31:06 - Changing Workforce Dynamics: Increased Training Needs35:00 - Regrettable Sharing of Critical Restaurant Comments40:17 - Maintaining Busyness Despite Fewer Patrons47:40 - Balancing Updates and Sentimentality in Restaurants50:38 - Exceptional Cuisine and Beverage Program at Mallard's55:05 - Impressive Restaurant Experience and Training59:35 - Reflections on Limited Outings and Cocktail EnjoymentQuote:"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 EngertFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media