Break out the apples and honey, the High Holidays are showing up early this year. Rosh Hashanah, the Jewish New Year, begins at sundown on Friday, September 11 and runs through nightfall on Sunday, September 13, kicking off the Ten Days of Repentance that lead into Yom Kippur, the Day of Atonement, beginning at sundown on Sunday, September 20 and ending the night of Monday, September 21.Rosh Hashanah is the sweet one, apples dipped in honey, round challah, and the sound of the shofar calling in a new year, all in hopes of tipping things toward a good one. Yom Kippur is the solemn one, a full day of fasting, reflection, and atonement that closes out those ten days before everyone gathers to break the fast together.So to everyone celebrating, L'Shana Tova, here's to a sweet 5787. Whether you're hosting, headed to someone else's table, or just here for the apples and honey, here's everything you need to know to celebrate well this year.Baked by Yael: Baked by Yael is offering a High Holidays Collection for Rosh Hashanah. They have put together a menu of High Holiday favorites including High Holiday Challah, Handcrafted Challah Board, Honey Cakepops, and more. To pre-order, click here.Call Your Mother: Call Your Mother’s High Holiday catering is officially live! They have a variety of options for guests to enjoy including the new Apples + Honey B&W cookies and so much more. To place an order, click here.Each Peach: Each Peach’s kitchen is preparing homemade dinners featuring unique, comforting dishes, ready to heat and serve. Each meal serves a generous 4-6 people. You can also choose to have Each Peach wine experts pair a bottle of wine to your meal (color of your choosing). Orders must be placed by September 8 for pickup on September 11.Manischewitz: As the Jewish New Year approaches, Manischewitz is highlighting the traditions behind the foods that bring families together year after year, from apples and honey to gefilte fish and horseradish, tzimmes, noodle kugel, and homemade soup with matzo balls. The 135-year-old heritage food brand is celebrating with a "Back to Basics" campaign focused on the meaning behind these holiday staples and how they continue to connect generations around the table. This year, Manischewitz is also introducing new ways for families to celebrate, including Heat & Serve Tzimmes, Frozen Rugelach, and a new Homemade Soup Line designed to bring classic holiday flavors into today's kitchens.Prescription Chicken: Prescription Chicken is offering a variety of Rosh Hashanah packages and goodies to help make this year even sweeter. Offerings include The Sweet New Year Package ($72), Gluten-Free Expansion, A La Carte Offerings, and Gluten Free Apple Cinnamon Cakes. Pre-orders are available now and delivery begins September 9th or via pickup. To place an order, click here.Silver & Sons BBQ: Silver & Sons BBQ has all the classics you need to celebrate Rosh Hashanah. Highlights include Challah, Smoked Brisket with Tomato Stew, Potato Kugel, and more. Pre-orders are available starting Tuesday, August 18th. 

Nycci has 24 years of industry tea, and she's spilling it here.

Nycci Nellis joined WTOP to preview the return of Summer DC Restaurant Week, which features nearly 400 participating restaurants across the DMV. She explained that diners can enjoy three-course lunch and brunch menus priced between $25 and $35, along with three-course dinners ranging from $40 to $65. Nycci encouraged guests to review Restaurant Week menus before dining, make reservations in advance due to high demand, and tip servers based on the full value of the dining experience. She also highlighted several first-time participants, including Malabar, Rosselli, The Grace, Uchi, Catahoula, and Rye Bunny, while recommending the free Let's Eat DC website, which allows diners to easily search every Restaurant Week menu. Beyond DC, Nycci also spotlighted Falls Church's inaugural Summer Restaurant Week and Maxwell Park's annual Lambrusco Week, giving food lovers even more opportunities to explore the region's dining scene.

Gus Constantellis, the comedian behind the viral Greek Mom videos, joins this DC food podcast to talk about the cookbook his mother's death made him write. Four days after she passed, he posted a meatball video that changed everything, and comedy turned out to be the only way he knew how to survive what came next.Gus Constantellis is the Greek American stand up comedian and writer behind the Greek Mom videos, the ones where he becomes his late mother, Julia, on camera with more love than most tributes manage. The character went viral during the pandemic and never really stopped. The real story is what happened after Julia died. Four days later, Gus posted a video making her meatball recipe, the first thing she ever taught him to cook, and that grief turned into My Greek Mom's Recipes, a cookbook with the tagline she died, I wrote this cookbook. On this episode of Industry Night, the DC food podcast hosted by Washington DC restaurant insider Nycci Nellis, Gus talks about the forty years his mother spent in America without learning English, the difference between the edited version of her the internet fell in love with and the real woman who complained about restaurants and got sick from fish, and how he decided which family recipes and stories belonged in the book. It is a conversation about comedy as a coping mechanism, food as a language that outlives the person who spoke it, and what it means to keep someone's voice alive on the page after it is gone from the room.Watch the interview here, or listen to it here.