This week on Foodie & The Beast it felt like a family reunion within the seafood industry. The team behind Profish, Tony & Joe’s Nick’s Riverside Grill and Ivy City Smokehouse & Tavern joined us to talk serious seafood. Clifton Brown, GM at Ivy City SmokeHouse, mixed up a variety of drinks throughout the hour to showcase the cocktail program at the restaurant, starting with the BCA Lemonade (made with pomegranate liquor, strawberry puree, and locally made vodka) a sweet and fruity blend that supports breast cancer research. The living legend, Tony Cibell gave us a DC restaurant education as he discussed his years in the industyr and 30 years of Tony & Joe’s. Greg Casten, owner of Profish, walked us through the original partnership with Tony & Joe’s and the launch of Profish. Profish’s director of sustainability John Rorapaugh talked about their green movement toward responsible fish harvesting and zero waste. A graduating chef from CIA and a PhD in Neuroscience, Dr. Ron Goodman is known as the food doctor. He told us about the process of making smoked fish and the story behind Ivy City Smokehouse. Ron also brought in a few samples on a gorgeous platter of smoked seafood and meats, which is a great go-to housewarming gift. Lastly, we spoke with Tony & Joe’s Chef, Dave Stein. Chef Dave Stein told us about the pleasures of working with Profish and the new fish he can experiment with. Dave’s favorite menu item is deliciously crispy fresh soft shell crabs. To listen to the whole show, please click here. Be sure to check out the Facebook Live videos on Nycci’s Facebook profile, here as well.