Industry Night with Foodie & The Beast
Industry 20night 01

A Washington radio staple since 2008 on 1500AM Sundays at 11:00 a.m., Foodie and the Beast – starring Nycci and David Nellis, cohosts of the DC area’s one and only, food and wine variety show – has come to Full Service Radio as Industry Night with Foodie and the Beast. While the broadcast version of the show has brief segments featuring locally , nationally and globally renowned chefs, restaurateurs, mixologists, somms, distiller, brewmasters, pitmasters and much more, Foodie and the Beast: Industry Night instead will be a long-talk formatted show, with in-depth looks at trends and trendmakers across the landscape for edibles, potables, hospitality and more.

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    No Child Hungry!

    America is the richest nation on the face of the earth; in fact, the richest nation in the history of the earth!

    Yet, every night, millions of kids go to bed hungry. Debbie Shore, co-founder of Share Our Strength, leads an organization that has raised millions to feed millions across the past several decades. She hasn’t done it alone. Among those helping her are some of the nation’s top chefs, who give of their time, talents and resources to help fight child hunger in America.

    Debbie Shore joins us tonight on Industry Night with Foodie and the Beast, along with Top Chef alum and award-winning chef, Bryan Voltaggio of Volt and Family Meal.

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    Is it Kosher?

    A lot of people hear the phrase, “kosher” and mkay assume that it implies some sort of special of strange approach to food. Actually, it’s a pretty mainstream thing, and tonight on Industry Night with Foodie and the beast, you’ll hear from experts about what kosher foods are, “why” they are, and how the concept of “kosher” fits neatly into today’s more food quality-aware dining scene.

    Joining us are Devora Kimelman-Block, Founder & CEO of KOL Foods meat; Emily Landsman, who handles marketing and operations for KOL Foods and KOL’s media relations specialist, Zoe Schaeffer, from the Rodale Institute, to discuss a range of topics, including:

    KOL’s and Rodale’s 411s Grass-fed meat, pastured poultry (turkey/heritage chicken). What do the terms mean? (Devora) How and why is grass-fed better for animals. What about grain? What makes grass-fed meat healthier for people? What makes meat kosher? Regenerative agriculture. A net-positive return on the environment. What is it? How does it work? Fair labor practices. Worker fairness and farmer crisis – Food certifications – organic, regenerative. What do they mean for small farms, big farms?
    Problems with labeling and usage of terms, little real regulation means some companies can skirt the truth. (“Natural” and “grass finished” for example.) Why do people think regenerative and organic systems are better for the planet? Does it really heal the earth? Can regenerative/organic scale up to save agriculture? Save the world?

    Join us!

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    Isn't it Sweet?

    Today on Industry Night, Nycci Nellis chats with world-renowned pastry chef and bakery shop owner, Tiffany MacIssac. While everyone loves a little something sweet to eat, running a bakery and wedding cake shop takes more than sugar, butter and flour.

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    Beer? Here!

    Craft beers have become as diverse – and as delicious – as wine. What started as folks making homebrews in the tib (OK, we’re exaggerating a little to make s point) has become big business, with major breweries buying up-and-coming breweries in order to stay competitive.

    That said, we thought we’d go back to craft brewing’s roots and take a deep dive into the subject with folks who came from and know the homebrewing scene cold. Joining us on Industry Night with Foodie and the Beast are:

    President Michael Stein and CEO Peter Jones OF Lost Lagers, the premier beverage research firm in D.C. Michael and Pewter help us experience history through beer, recreating extinct ales and lost lagers with some of the best breweries in the country and teaching homebrew classes at The Hill Center in Southeast DC. Michael has served his historic beers at the Smithsonian National Museum of American History’s Food History Program and serves as beer historian at DC Brau Brewing Company, LLC, the first production brewery in DC since 1956. Peter is a certified beer judge, and longtime homebrewer who also is Education Chair for the DC Homebrewers Club, Peter has taught a variety of topics and techniques for brewing novices through experts.

    Also joining in is Sara Bondioli, current president of the DC Homebrewers club and a co-founder of the club's women's brewing group, HOPS.

    The conversation is scintillating, as always, and the homebrews we taste are beyond good. Listen in!!!

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    C’mon Over to Julia Child’s Kitchen!

    This week on Industry Night with Foodie and the Beast, we’re taking you deep into one of the coolest, food-centric events ever: the 2018 Smithsonian Food History Weekend!

    Home to Julia Child’s kitchen, the Smithsonian’s National Museum of American History will host its fourth annual, Food History Weekend, November 1-3, 2018 —it’s a multifaceted festival consisting of four distinct events. Culinary leaders, researchers, practitioners, and scholars will inspire museum visitors to understand the history of food in America and the role we all play, individually and collectively, in shaping the future of food.

    Across three days, Smithsonian’s Food History Weekend will explore the history and changing dynamics of regional food cultures in the United States. How have regional foodways expressed their place? Who and what shape regional identities? How are new ideas about regions reviving, shaping, and reshaping food in America. Participants for the 2018 weekend include Aarón Sánchez, Jessica Harris, Edouardo Jordan, Sean Sherman, William Cronon, Janice Marshall and many more! Events and activities include cooking demonstrations, hands-on learning, dynamic conversations, and Smithsonian collections, a black-tie gala, dance performances and last, but hardly least … beer history!

    Join us and our guest from the Smithsonian, Paula Johnson, a curator responsible for the food technology and marine resources collections and is the project director and co-curator for the exhibition, “FOOD: Transforming the American Table, 1950-2000.” Theresa McCulla, a noted historian dedicated to the American Brewing History Initiative at the Smithsonian’s National Museum of American History, and Ashley Rose Young, food historian at the National Museum of American History where she is the program developer and host of “Cooking Up History, ” a monthly cooking demonstration featuring a guest chef.

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    Italians & Jews at the Table

    It’s time to dine!

    Tonight on Industry Night with Foodie and the Beast, join us and our guest, celebrated chef and restaurateur Mike Friedman, of DC’s equally as celebrated Red Hen and All-Purpose restaurants.

    Yes, we talk about Mike’s background. Yes, we delve into the origins and nexus points of Italian and Jewish cuisine (and their true, geographical nexus point: New Jersey!), but we’re also tasting some of Mike’s finest dishes, and, well, for us, that’s almost as much fun as talking with Mike. Almost. OK, pretty close!

    Have a listen!

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    What a Friend We Have in Cheeses!

    There’s nothing that Foodie and the Beast love more than … cheese! That’s why you should join us and our guest today, ‘big cheese” Jill Erber, founder and CEO of Cheesetique, a Northern Virginia specialty cheese shop and restaurant. Much as is wine, cheese is “in,” with more varieties, taste profiles and sources domestically and globally than ever before.

    Founded in 2004, Cheesetique is a leader in driving accessibility to cheeses that are both rare and delish. Jill joins us today with tastes and talk of the wonderful world of cheese.

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    Arriba! Andale! It’s Time To Dine With Vic!

    This week on Industry Night with Foodie and the Beast, we have a true, Renaissance Man with us. Chef and restaurateur Victor Albisu is the man behind the Poca Madre and Taco Bamba concepts that have taken DC by storm. With more than a decade of experience in fine dining and upscale French, American and Latin American restaurants, our friend, Chef Vic, combines his culinary education with his Latin American heritage to bring a unique style of cuisine to his restaurant concepts.

    Named 2015 Chef of the Year by the Restaurant Association of Metropolitan Washington (RAMW) and selected as a semifinalist for the James Beard Foundation’s Best Chef: Mid-Atlantic award in 2016, Vic is no newcomer to success. Albisu’s first restaurant, Del Campo, was an upscale South American grill in the Penn Quarter neighborhood of Washington, D.C. In 2013, it was named a Best New Restaurant by Esquire magazine. In 2014, Washingtonian magazine called Del Campo “Washington’s best steakhouse.” Before pursing independent ventures, Albisu served as celebrity chef Laurant Tourondel’s executive chef at BLT Steak in downtown D.C. While at the helm, Albisu cooked for President and Mrs. Obama and led the restaurant to earn several accolades, including RAMW's Power Spot of the Year in 2012.

    Outside the kitchen, Albisu is a member of the American Chef Corps, a network of chefs who serve as resources to the Department of State. In 2015, Albisu competed on Food Network’s Beat Bobby Flay and bested the host and grill master with his signature dish, steak & eggs. Albisu has appeared as a guest judge on Telemundo’s Top Chef Estrellas and the FOX TV series Hell’s Kitchen.

    Join us for a truly delicious conversation with one of DC’s – and America’s – great chefs: Victor Albisu.

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    From Fine Dining to Fast Casual: How Did THAT Happen?

    Our guests on Industry Night with Foodie and the Beast are Scott Drewno and Danny Lee, part of the chefs/owners team at Chi-KO, DC’s (and soon to be the West Coast’s) awesome, Asian-inspired, Chinese/Korean fast casual concept that has taken DC by storm. Previously the widely-heralded executive chef at Wolfgang Puck’s fine dining restaurant, The Source, here in DC, Scott Drewno gave up the “fine” to join with his good buddies Danny Lee, founder and exec chef of DC’s beloved Mandu Korean restaurants, and Chef Drew Kim, to create a walk-in spot in DC’s Barracks Row that puts the best part of fine dining - the yummy, unexpectedly complex tastes in a variety of dishes – into mostly “get it to go,” fast casual service.

    Danny and Scott join us to talk about Chi-Ko’s origins, its inner workings viz a viz a “regular restaurant, growing the concept to take on both coasts and about their newest concept, Anju.

    Enjoy!

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    A Third Star Is Born

    The 2019 Michelin Guide drops Monday, September 17th.

    Our guests today for a special edition of Industry Night with Foodie and the Beast were Michael Ellis, International Director of the Michelin Guide

    And Kyley McGeeney of Mission Michelin, who actually dined in all 110 restaurants honored in the 2017 Michelin Guide.

    And … we picked up a delicious scoop: Patrick O’Connell, famed chef/owner of The Inn at Little Washington, who is celebrating his and the Inn’s 40th anniversary this year, has something more to celebrate – The Inn at Little Washington’s third Michelin star! – putting it in VERY prestigious company, among the few restaurants in the US and around the world with that coveted third star, the highest honor bestowed by Michelin on the world’s great restaurants.

    Join us to hear all about it!

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    Debbie Moser and Mitch Berliner: Central Food Markets & MeatCrafters

    Our guests tonight are husband and wife team Mitch Berliner and Debra Moser, two entrepreneurs with big hearts.

    Mitch is a trailblazing food entrepreneur who introduced the East Coast to Haagen Dazs ice cream, Ben & Jerry’s, Dove Bars and more in the ‘70s. And Mitch and Debra are founders of what now are four, Central Farm Markets located in suburban Maryland and Virginia, outside of Washington, D.C. Debra and Mitch’s mission is to provide a professionally managed community venue, where customers can purchase high quality, locally grown fresh and prepared food, and to support agricultural innovation, green practices and sustainability. Each market supports its local community with activities, events, food donations and programming that help to educate, give back and fight hunger.

    But wait … there’s more. Mitch and Debra also are founders and owners of MeatCrafters, salamis, cured meats and sausages made for charcuterie lovers everywhere. MeatCrafters skinny salamis are especially popular (They’re low card, low calorie and high in taste!) and can be found, along with their other products, at stores like Whole Foods.

    Their story – and the many good deeds they do to help feed the area’s most needy – are a great listen! Join us!

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    Jamison Farm

    This could be our most delicious show yet! Joining us on Industry Night with Foodie and the Beast are sheep farmers John and Sukey Jamison own Jamison Farm in Latrobe, PA.

    Set in the rolling Appalachian, their farm is home to a pampered flock of sheep and lambs that frolic and nibble in fields of bluegrass, white clover, wild flowers and seasonal grass pastures, while munching on free-choice hay bales throughout the winter months. Why’s that matter? Because their 100% natural diet and free-range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. And meat that is prized by some of the most famous chefs in the world, past and present. In fact, John and Sukey reach jump-started their business by meeting the exacting standards of the Watergate Hotel’s legendary, Chef Jean-Louis Palladin, and they’ve been on a roll ever since, working with renowned chefs such as Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta.

    A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie.

    Don't be sheepish about joining us for this scintillating hour of conversation with two of America’s eminent sheep farmers.

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    CORE Architecture + Design

    In today is Allison C. Cooke, architect and principal owner of CORE Architecture + Design. Allison is a design expert with over 17 years of professional experience, and just joined the ranks of the Washington Business Journal 40 Under 40 Honorees. Allison’s behind the outstanding designs of restaurants you know, such as Jose Andres Minibar and Bar-Mini; Amy Brandwein’s Centrolina and Jeff Black’s Pearl Dive Oyster Palace.

    Also in with Allison is Christopher Peli, a CORE Job Captain. While at CORE, Christopher is involved in many diverse project types from hospitality to urban design, renovation and new construction. He is currently pursuing his architectural license.

    Today we’re talking about design trends … DC’s emerging neighborhoods …. CORE’s work at DC’s fabulous new Wharf … what goes into working with developers and creative people – chef/owners and restaurateurs, that is – to understand their wants, needs and visions for new spaces and then to translate all that into seamlessly flowing, innovative interiors that augment and compliment the vision, the menu and more.

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    Fair Food Access For All

    This week on Industry Night with Foodie and the Beast, we’re going conversation with the top DC top non-profit food organizations engaged in creating fair food access for all.

    Our guests include Lauren Shweder Biel of DC Greens, which uses the levers of food education, food access, and food policy to advance food justice in the nation’s capital;

    Beverley Wheeler of DC Hunger Solutions, which seeks to create a hunger-free community and improve the nutrition, health, economic security and well being of low-income, DC residents, and Philip Sambol of

    Good Food Markets, a mission-driven grocery dedicated to developing retail solutions that work in, and for, food desert communities.

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    Meatless Monday with Compassion Over Killing

    Can you go meatless? You might just be inspired to, after this show. Our guest on Industry Night with Foodie and the Beast is Erica Meier, Executive Director of Compassion Over Killing (COK), a national animal protection nonprofit headquartered in Washington, DC. Working to expose cruelty to farmed animals and promote vegan eating as a way to build a kinder world for all, COK’s strategic efforts include undercover investigations, legal advocacy, corporate outreach, and public education. Join us for a fascinating and eye-opening hour.

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    Glenn Family’s Rocklands Farm

    “Ohhhh, the farmer in the dell, the farmer …” Sorry, we got a little carried away with our love of farmers. Like this week’s guests from the Glenn Family’s Rocklands Farm, a working farm and vineyard not more than a 40-minute drive from the White House! From organic wines and eggs, to meats, produce, flowers and more – including stunning event spaces that look like they're right out of the pages of Southern Living -- Rocklands is one, amazing place. Joining us with tastes and talk of Rocklands are Greg and Anna Glenn and Shawn Eubank with the story of how one family’s desire to get back to the land drove amazing, accelerated success at an old farm lying fallow in Poolesville, MD.

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    Purely for the Health of It with JRINK

    JRINK founder and CEO, Shizu Okusa, is in to talk about her new, experiential pharmacy, the Apothekary, offering herbal solutions to whatever ails people mentally, physically, and emotionally for a full, holistic experience. Headquartered in DC area, JRINK is all-natural health in a bottle – fresh, organic, juiced, plant-based product that tastes good and makes you feel great. By extension, the Apothekary seeks to bridge the gap between traditional and modern medicine, offering herbal solutions to whatever ails you (or us!).

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    Sous Vide with Cuisine Solutions

    We’ve cooked up something truly delicious for today’s show! Sous vide is the innovative slow-cooking technique that a company called Cuisine Solutions pioneered, perfected and popularized. Distinguished chefs such as Thomas Keller, Daniel Boulud, Mark Miller and the late Charlie Trotter and Michel Richard have relied on Cuisine Solutions’ expertise in developing their own sous-vide recipes. In fact, more than 80% Michelin-starred chefs have received personal sous-vide training at Cuisine Solutions’ Culinary Research and Education Academy (CREA).

    In with us today from Cuisine Solutions to with tastes and talk of sous vide and Cuisine Solutions are Chef Delian DiPietro and Chef Consultant AJ Schaller.

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    BBQ with Smoke Signals & Sloppy Mama's

    It’s summer (almost) season, and everyone is getting his or her balcony, deck, pool (if you’re lucky enough) and backyard ready for grilling season. That being said (and also because we just bought our new Weber!), we thought it made sense to dedicate a show to that great American pastime: BBQ! Our guests are Jim Shahin is the Smoke Signals barbecue and grilling columnist for the Washington Post and Joe Neuman, owner and pit master of Sloppy Mama’s a (you guessed it!), premier, DC area BBQ spot (food truck, actually).

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    Culinary Diplomacy

    Today’s show explores the lofty goal of meaningful, cultural/culinary diplomacy and how it can work wonders for our international relationships and … our palates! On May 17th, the 10th Annual, Embassy Chef Challenge was held at the Ronald Reagan Building in downtown Washington. The Challenge encourages culinary diplomacy through the celebration of food, drinks, dance, music and fashion. The event featured more than 30 executive chefs from embassies here in DC who gather to share tastes and talk of their favorites ingredients and recipes in friendly competition; mixologists from each country concocting cocktails, dance and fashion designer presentations and a tremendous amount of good fellowship.

    Our guests today on Industry Night with Foodie and the Beast just prior to the event included a cultural mélange of fascinating participants from Bangladesh, Ghana and the Philippines.

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    Plum Relish + Catering

    We all like to be catered to, yes? Especially at work and especially at lunch (when the company is paying!), where a catered meal holds promise of an escape from tasteless sub sandwiches, mealy, cold soups or lifeless salads. Rejoice, because now there’s Plum Relish, DC’s new catering service that works with local, chef-driven restaurants (Like which? Like Founding Farmers, Chi-Ko … and more!) to deliver delicious, bento box lunches and family-style platters to offices around the DMV.

    In tonight with Foodie and the Beast are Sarah Van Dell, founder/CEO of Plum Relish, a D.C.-based hospitality-tech startup inspired by Sarah’s years of dreading the "sad desk lunch,” and Kingsley Onyechi, the company's director of partner services and operations. Listen in on a great chat that ranges from entrepreneurship to standing up a new catering model to … huge success and big investors, all the while delivering delicious food to quality-starved office workers.

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    Legends of Wine with La Caravelle Champagne’s Rita Jammet and Maison Joseph Drouhin’s Laurent Drouhin

    We spent a lot of time trying to decide how to title tonight’s show on Industry Night with Foodie and the Beast. And we ended up where we started.

    Tonight’s show features nothing less than the Legends of Wine: La Caravelle Champagne’s Rita Jammet and Maison Joseph Drouhin’s Laurent Drouhin, the founder’s grandson and Director of Sales for the winemaker’s U.S. and Caribbean Markets. Both are world-class, world-renowned winemakers whose vintages are prized for their subtle boldness, their rich flavors and their award-winning, universal appeal.

    Join us for tastes and talk of some of the world’s finest wines with two of the world’s leading winemakers, only on Industry Night with Foodie and the Beast.

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    The Vineyard + The Vinegar Geek

    Daniel Liberson, the owner and self-proclaimed, “Vinegar Geek” at Lindera Farms, joins us. A chef by training, Daniel got his start in fine dining in the DC area working at fine dining restaurants like Volt, Blue Duck Tavern and Rose’s Luxury. After taking on the family farm in nearby Virginia, he morphed his chef skills into foraging for organic ingredients and brewing spectacular vinegars for some of the best restaurants in the U.S., including the Michelin-starred restaurants here in Washington.

    Also joining us is renowned winemaker Jean Claude Riefle, the proprietor of the Grand Cru Steinert vineyard, overlooking the village of Pfaffenheim in northeastern France. Six generations have built the family's winemaking tradition since it began in 1850, and Steinert’s wines are prized the world over for their distinctive, refined tastes.

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    Going Green: Amy Brandwein, Julie Kirkwood & Leonard Watson

    This week, Industry Night with Foodie and the Beast goes green with guests including Centrolina’s celebrity chef Amy Brandwein, a 2017 James Beard Foundation Award finalist for Best Chef: Mid-Atlantic and owner of the 2016 RAMMY for DC’s best, new restaurant; Julie Kirkwood, founder of DC Urban Greens, a nonprofit, urban farm located in DC’s Ward 7 that serves the community with fresh-grown produce; Leonard Watson, an urban farmer working with DC Urban Greens and Urban Greens’ operations manager, Avery Snipes.

    Together, we’re taking a deep dive into how urban food desserts (meaning the closest grocery store is several miles away, and residents’ only nearby shopping options are convenience stores that don’t carry any fresh produce or other, good-for-you-foods) can be transformed into productive, economically successful urban farms, year-round!

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    Kathy Hollinger, Executive Director of the Restaurant Association of Metropolitan Washington

    This week’s guest on Industry Night with Foodie and the Beast is Kathy Hollinger, Executive Director of the Restaurant Association of Metropolitan Washington.

    RAMW has a lot of “hot button” issues on the table, ranging from the upcoming RAMMY Awards gala in June (RAMW’s version of the Oscars, honoring the local industry’s top restaurants, chefs, staff, vendors and more) all the way to Initiative 77, DC’s highly controversial plan to scrap tipping and raise restaurant workers’ minimum wages. Sounds like a good idea, but … many in the restaurant industry, from owners down to staff, are opposed to it for some very good reasons that make cents. (Yes, we spel

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    Beer Guru Greg Engert

    Beer Guru joins this week's episode of Industry Night to talk ALL things craft beer. Greg is Managing Partner and Beer Director of Blue Jacket and Beer Director of Neighborhood Restaurant Group. In April 2010, Food & Wine named Engert as one of its Sommeliers of the Year, the first time the publication has ever selected a beer professional for this prize.

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    Chapel Hill Farm

    It’s among the rarest, most critically endangered – and, most critically acclaimed -- breeds of cattle. Since the 1600s, Randall Linebeck cattle have been famed for their unique flavor. Today, Chapel Hill Farm in Berryville, VA is one of only two farms anywhere in the world where these fabulous animals are nurtured and where the breed is sustained and grown. Celebrated chefs, like Chef José Andrés, call Randall Linebeck, “a delicious way to taste history." Farmer Joe Henderson and his daughter Lulu, proprietors of Chapel Hill Farm, are in with tastes and talk of Randall Linebeck.

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    Can a Cup of Coffee Reveal the Face of God?

    Today (Monday, February 19, 2018), we’re talking – and drinking – every aspect of coffee with one of the world’s foremost authorities on a cup o’ Joe and its impact on us and the people who grow it for us, food journalist and author Michaele Weissman. In 2008 Michaele published her groundbreaking book, God in a Cup: the Obsessive Quest for the Perfect Coffee, and a lot of other fine work since – always on the subject of coffee. And we’re going to talk about it all … over several cups of Spike Gjerde’s awesome coffee made at Counter Culture Coffee in DC’s Line Hotel.

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    Honeygrow's Justin Rosenberg and David Katz

    This week on Industry Night, Nycci & David are joined by Justin Rosenberg and David Katz of Honeygrow. Honeygrow is a restaurant concept born in Philly in 2012, offering wholesome, fully customizable stir-frys, salads, honeybars + cold pressed juices.

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    Glendon Hartley of Service Bar

    Pisco, Brandy & Beyond! This week's guest on Industry Night is Glendon Hartley of Service Bar. Glendon is now the Vice President of the United States Bartenders Guild chapter of DC and is heading up new projects as the Creative Director of the Menehune Group Consulting company to elevate the nation's capital as one of the country's best places to eat and Drink.

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    Fermenting with Hex Ferments & Lane Harlan

    This week on Industry Night, Nycci & David explore fermentation with special guests SHane & Meaghan Carpenter of Hex Ferments and Lane Harlan, owner of WC Harlan and Clavel Mezcaleria in Baltimore.

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    Sexual Harassment in the Restaurant Industry: Where Are We Now?

    Nycci & David Nellis host an in depth conversation on sexual harassment in the restaurant industry with an esteemed panel of guests including Chef and Restaurateur, Ruth Gresser (Pizzeria Paradiso); Catherine Miller, founding Executive Director of the Chefs’ Action Network and Senior Director of Policy and Advocacy at the James Beard Foundation, and Drew McCormick, Executive Beer director for Pizzaria Paradiso.

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    World Central Kitchen & Chris Houk

    On the inaugural episode of Foodie & The Beast’s “Industry Night”, hosts Nycci and David Nellis are joined by Brian McNair from World Central Kitchen and Chris Houck of Moet ChandaOn the inaugural episode of Industry Night with Foodie and the Beast, hosts Nycci and David Nellis sit down with Brian McNair, Executive Director of Jose Andres’ World Central Kitchen to chat about how he, Jose and the WCK team coalesced to develop the process and program empowering people to become part of a broader solution for health, education, jobs, social enterprise and …. disaster relief. Along with its broader portfolio of programs, WCK has stepped into the gap in huge emergencies created by the recent natural disasters in Houston, Puerto Rico and California to prepare and feed nutritious meals every day to hundreds of thousands of people. And, it wouldn’t be a F&TB show without somebody pouring something. Fortunately, Chris Houk and Jeffrey Barrientos, brought in a selection of bubbles (and their knowledge) from their portfolio at Moet Hennessy.on.

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