The evening’s episode of Industry Night with Foodie & the Beast has “winners” written all over it.

Joining us are Spanish winemaker Ivan Lopez and legendary DC restaurateurs, Todd Gray and Ellen Kassoff Gray. Ivan and his wife live in the shadow of the Pyrenees where they lovingly grow some of Spain’s most heralded grapes. Their Bodegas Caudalia wines are prized for their dedication to traditional wine making and distinctive tastes and structures. And Ellen and Todd are celebrating the 20th Anniversary of the opening of their signature downtown DC restaurant, Equinox, that has led the way on tastes and food movements for this past two decades. Equinox was among the first restaurants to focus on sourcing only sustainable foods and humanely raised animals. Today, the focus is on their newest program, “Not Wasted” – that is, not wasting any aspect of foods, including using technology from Cuisine Solutions (the world leader in sous vide techniques) to ensure that the excellent nutrition and tastes to be derived from vegetable cuttings (e.g., carrot stems, mushroom stems, etc.) that in the past have just been thrown away, have viable and delicious uses. Think of it as “snout to tail” for veggies!

Join us for two fascinating discussions!