This week on Foodie and the Beast, we celebrated our 21st Wedding Anniversary and Ninth year on air! To get the festivities underway we all raised a glass of Grande Dame with Chris Houk of Veuve Clicquot. He told us about his innovative cellar under the sea and how they drop 200 bottles about 143 meters below sea level and compare one or two bottles every few years to the same bottles stored in a regular cellar. David Hagedorn joined us in studio and talked about his glorious new cookbook Rasika. The book contains very accessible recipes that make the idea of cooking Indian cuisine less daunting. Some of his top recipes in the book include masala popcorn with Thai chili and curry seeds and a light creamy spinach with vibrant colors. Danny Lee, Drew Kim, and Scott Drewno of CHI-KO came in to talk about their new collaboration, The Fried Rice Collective. CHI-KO, which was rated #8 on The Washington Post’s 2017 Fall Dining Guide, has a casual vibe but a high-end menu with both Korean and Chinese dishes. Chef Kyle Bailey gave us the 411 on his new restaurant Salt Line, rated #9 in The Washington Post’s 2017 Fall Dining Guide. The New England style restaurant is located on the water and uses fresh fish from local fishermen. Keith Gordon, CEO of Fight for Children, came in to talk Fight Night and the organization, Fight for Children. Fight for Children focuses on early childhood education for low income K-12 children in the DC area. They also work with schools, school leaders, and teachers to educate people on the effects of living in high crime, high poverty areas have on children. 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.