It's a packed one.-Cookbook author Domenica Marchetti stops by to talk her new book, Italian Cookies, a regional tour of Italy told through its butter-rich northern treats and chewy Sardinian amaretti.-Cork Wine Bar founders Diane Gross and Khalid Pitts join to talk Marv's Dogs, their new Tenleytown spot built on Diane's memories of her father and Khalid's Detroit roots. Dogs + Arcade.-Peruvian Bros co-founder and two-time Olympic rower Giuseppe Lanzone talks their fast-casual growth from food trucks to DMV domination-Keita Miyaki of Sashimi DC breaks down his direct-from-Japan supply chain bringing bluefin tuna from the Goto Islands to DC in about 48 hours.-On drinks, Damani Goode of Waldorf Astoria Washington DC shares what's shaking at one of the city's top hotel bars.Every Sunday at 11am on 1500am or here.

We're back! After two weeks of soaking up the sun, Foodie & The Beast returned to the studio today, well, mostly. Maggie Keith couldn't join us in person, but she phoned in for a great conversation about regenerative and biodynamic farming.First up, we poured into wine with Jennifer Dasom Anderson, who went from celebrated sommelier to winemaker herself. Jennifer co-founded Novella Wines, crafting bottles out of the Monticello AVA near Charlottesville, and splits her time as a Private Client Advisor at Berry Bros. & Rudd. We got the story behind her career pivot and a taste of what she's making.Then came Maggie Keith, calling in from Foxhollow Farm, her family's 1,300-acre biodynamic operation in Crestwood, Kentucky. Maggie's a fourth-generation steward of the land and a former host of The Farmer and the Foodie on PBS, where she digs into farming, food culture, and land stewardship. Foxhollow raises and distributes 100% grass-fed beef straight to consumers, and Maggie's whole mission is connecting people back to nutrient-rich, locally sourced food.We sat down with Nick Freshman, founder of Mothersauce Partners, a consultancy that helps everyone from restaurant groups to pro sports organizations figure out food and beverage programs for high-performance athletes. Nick's also become the go-to guy on food halls like Upside on Moore and brought in Tony Boloney’s cheesesteaks.And because no episode is complete without drinks, John Filkins joined to talk shop. As Corporate Beverage Director for Clyde's Restaurant Group, John oversees beverage programs across 14 restaurants in the DMV including the recently opened Cordelia’s in Union Market District.Great way to kick things back off. Every Sunday at 11AM on 1500AM or Tune in here for the full episode.

On this week's Foodie & the Beast — Molly Irani of Chai Pani Restaurant Group, DC Brau's Brandon Skall celebrating 15 years, Chef Jamie Leeds at Hank's Pasta Bar, and sommelier Che McKissic on rooftop cocktails.This week's Foodie & the Beast is packed — four guests who have built something real in the food and beverage world, and every single one of them has a story worth hearing.Molly Irani, Chai Pani Restaurant GroupCo-founder and Chief Culture Officer of the James Beard Award–winning Chai Pani Restaurant Group, Molly is out with her debut book Service Ready: A Story of Love, Restaurants, and the Power of Hospitality — the honest, warm account of how she and husband Meherwan Irani (James Beard Award-winning chef, founder of Spicewalla) took a leap of faith and built one of America's most celebrated restaurant groups.Brandon Skall, DC Brau — 15 YearsWashington DC's first packaging brewery since 1956 is turning 15, and co-founder Brandon Skall is in studio. He's talking the brewery's sometimes rocky road to success, anniversary beers, and some standout NA options worth knowing about.Chef Jamie Leeds, Hank's Pasta BarTwenty years of knowing her, 21 years of Hank's Oyster Bar, and now Hank's Pasta Bar in Old Town Alexandria. Chef Jamie Leeds is in with GM Clifton Brown — and they brought tastes.Che McKissic, Syn Rooftop Bar & LoungeSommelier-certified beverage specialist and Complex Director of Food & Beverage at the Reston AC and Residence Inn (home to Seven Restaurant and Syn Rooftop Bar & Lounge). We're going rooftop, and Che brings the cocktail energy.Tune in to the full episode here.

Pull up a chair and pour yourself something good, preferably from a Maryland hillside, for this week's Foodie & the Beast.Chef Tae Strain is back, and he brought the whole farm with him. We first met Tae when he was running the kitchen at DC's Michelin-starred Momofuku. We adored him then, followed him since, and when we heard he'd landed as Chef-Partner at Burnt Hill Farm and Culinary Director of Old Westminster Winery in the rolling hills outside of Frederick, Maryland, we drove straight out there. His Chef's Counter is a multi-course experience with reserve wine pairings and cooking that is delicious.Missy Frederick and Tim Ebner brought the whole country with them. Missy is Editorial Director for Eater's dining team across 23 cities. Tim is a cookbook contributor and longtime friend of the show. Eaterland: Recipes and Stories From Across the United States, Eater's newest cookbook, is a deep dive into the iconic regional dishes that define American cuisine. Unexpected recipes, chef essays, local ingredients, American traditions. A road trip in book form.Chef David Lee brought sushi. Plant-based sushi. And it was extraordinary. The award-winning Executive Chef and Co-Founder of PLANTA — one of North America's leading plant-based restaurant groups, with a location right here in DC — arrived with bites from his brand-new Passport to Summer menu: 15 globally-inspired dishes drawing from the world's best coastal food cultures. If you think plant-based and fine dining can't coexist, Chef David is here to change your mind. He did it for us.Chipp Sandground is a lawyer AND a wine guy, and we have questions about how one person gets to be both. Chipp's boutique practice is dedicated to the restaurant and bar world, and  he co-founded Central with the late, great Michel Richard. Central is celebrating its 20th anniversary this year, and Chipp honored it beautifully with an entirely new wine list: 50+ bottles, all under $100, some as low as $35. He joined us with pours, stories, and a toast to twenty years and to Michel. This is Foodie & the Beast at its best. 11am on 1500am or here.

This week's Foodie & The Beast was one of those shows where every guest opened the door to a completely different world. It's the exact way to kick off a Sunday.First up was Chris Swonger, President and CEO of the Distilled Spirits Council of the United States (DISCUS) and Responsibility.org. Chris joined us to talk about the current state of the spirits industry, consumer trends, and DISCUS' new Spirit Forward initiative celebrating America's 250th anniversary. Chris offered a fascinating look at one of the country's most dynamic industries.Ready to sharpen your knife skills and elevate your home cooking? Kelly Singer, founder of the upcoming Georgetown's Skillette, talked about her innovative cooking school and culinary lifestyle house designed for serious home cooks and aspiring culinary pros alike. Kelly is creating a space where learning and community come together around food.Then things got a little wild!Chef Daniel Perron, owner of Fredericksburg's acclaimed Locavore Restaurant, and Gabrielle Cerberville, better known to many as Chaotic Forager or Mushroom Auntie, took us into the fascinating world of foraging. We talked mushrooms, edible plants, patience, safety, and the incredible connection that happens when you learn to see the natural world through a different lens.Hospitality is constantly evolving, and William Grace, Director of Sales and Marketing at The Hotel at Arundel Preserve, joined us to explain how hotels are thinking beyond traditional events and overnight stays. Today's hospitality world is increasingly focused on creating memorable moments rather than simply providing a place to sleep.And because no Foodie & The Beast show is complete without something delicious in our glasses, we welcomed back Happy Endings Hospitality CEO Tuyet Nhi Le and NUE Beverage Director Kevin Lim from NUE Vietnamese Restaurant in Falls Church. The pair shared and poured some of NUE's newest cocktail creations, showcasing the restaurant's elegant Vietnamese perspective on modern mixology and proving once again that some of the most exciting drinks in the region are being crafted right here in the DMV.This week's show was a reminder that food is never just about what's on the plate. It's about the people, ideas, and experiences that bring us together.Catch the replay and get ready to be inspired.

Wellness is everywhere right now. It’s attached to skincare, recovery, sleep, stress management, supplements, smoothies, movement, mindfulness, and honestly just about every corner of modern life. But on this year’s annual wellness edition of Foodie & The Beast with David and Nycci Nellis, the conversation went beyond buzzwords and focused on what wellness actually looks like while living and working in a high-energy city like DC.This episode explored wellness through a truly holistic lens: how we take care of our bodies, our skin, our nervous systems, and our overall well-being while balancing busy schedules and constant stimulation.Joining the show was Regina McLinden, founder of RM Balance in Georgetown, who shared insights on customized massage therapy, Manual Lymphatic Drainage, recovery, yoga, pilates, and creating intentional spaces that help people slow down and reconnect with themselves.Tanya Saunders, Certified Registered Nurse Anesthetist, nervous system educator, and trauma-informed breathwork facilitator, walked listeners through the impact chronic stress has on the body and mind, while also guiding an on-air breathwork exercise designed to help regulate the nervous system and improve emotional well-being.The conversation also turned to skincare and technology with Dr. Arleen Lamba, founder and CEO of GLO30, who discussed AI-personalized treatments, smarter skincare routines, and how innovation is changing the way people approach healthy skin and aging.Eva Cranford from Equinox Wisconsin Avenue joined the show to discuss women’s wellness through Equinox’s ARC program, which combines personal training, nutrition coaching, recovery, and regeneration programming focused on total health.And because this is still Foodie & The Beast, there was plenty to sip and sample in studio. Greg Rozeboom, founder of Fruitive, shared fresh organic plant-based wellness-forward beverages while discussing the role food plays in everyday health and energy.From breathwork and recovery to skincare, movement, and nutrition, this year’s wellness show was all about finding practical ways to feel a little better physically, mentally, and emotionally. Less martinis, more mindfulness, though honestly, there’s room for both. Tune in here.

This week’s Foodie & The Beast? Packed. And not just with great food and drink per usual but with real conversation about where this industry is headed. -We kicked things off with a deep dive into the non-alcoholic movement and not the “just skip the booze” version. These are complex and intentionally crafted drinks that demand just as much technique as anything behind the bar. Leading that conversation was EJ Apaga of Tapori, whose spirit-free cocktails challenge expectations. Alongside him, Suresh Sundas, a 2026 James Beard Finalist and the first Nepali chef to reach that stage, shared how Tapori is bringing bold South Asian street food to H Street. -Then we shifted to a story that’s now part of the fabric of this region’s dining scene. Ike Grigoropoulos, co-founder of CAVA, joined us with chef Aris Tskeouras to talk about the brand’s evolution. What began as a full-service restaurant concept has grown into something much larger, with the fast-casual side emerging as a powerful extension of that original vision. Twenty years in, the CAVA brand is known for their fast casual, consumer packaged good,  other full service spots including Melina and Bouboulina and the story is still unfolding with Maurizio’s opening in Potomac later this summer. -We also welcomed Dale Vaughn of Space Bar in Pittsburgh, a molecular cocktail destination that’s pushing boundaries in the craft cocktail world. Through his MixBurgh Foundation, he’s building a collaborative community around bartenders and spirits professionals, proof that innovation doesn’t happen in a vacuum. And because it’s spring and we are getting OUT, Stephanie Coppula of Bethesda Urban Partnership joined us with the details on the Bethesda Fine Arts Festival, happening May 9 & 10. Expect streets filled with artists from across the country with original artwork, sculpture, photography, and plenty of reasons to spend the day exploring. As always, Foodie & The Beast is about the people shaping how and why we eat and drink the way we do. Tune in here. 

This week’s Foodie & The Beast? Packed. And I mean packed with smart conversation and a reminder that in this industry, it’s all about passion and people.We kicked things off with Dr. Linda Boyd, who came in with exactly what so many small business owners need right now: real talk and real tools. With the 2026 POWERUP DC Small Business Summit & Expo kicking off May 5, she shared how businesses can do more than just survive, they can actually thrive.From there, we headed straight to the plate with Ben Assaraf and Zai Tajzaiin of Dalia’s Falafel and if you haven’t been yet, consider this your nudge. What started as a neighborhood spot has turned into a go-to for Middle Eastern comfort food done right. And beyond the falafel they’re thinking about sourcing, quality, and the difference between local farms and big ag, something we should all be paying more attention to when we dine out.Tim Rowley also joined us, bringing a bit of Leesburg into the studio. As co-owner of The Wine Kitchen, he’s been part of the DMV dining scene for years, with a menu that leans Italian and stays seasonal. It’s the kind of place that quietly gets it right.And then, strawberries. Because the season is short, and when they’re here, you go pick them! Harriet Wegmeyer of Wegmeyer Farms joined us to talk about the 3rd Annual Lincoln Strawberry Festival, those beautiful berries, yes, but also a community-driven event supporting local causes and scholarships. Sweet in every sense of the word.We always have drinks. This week, it’s tequila! Nelson Benavides and Antonio Fonseca joined us with Mosto Tequila, a Mexican-owned brand rooted in family tradition, and estate-grown agave from Los Altos de Jalisco. Not just any tequila, this is about craftsmanship and knowing exactly what’s in your glass.Foodie & The Beast: A show that celebrates small business, thoughtful sourcing, and the people behind it all.Catch the full episode, this one’s worth your time. Listen to the full episode here. 

An all-star show this weekend. This lineups that reminds you just how deep the talent runs in and around DC right now.-We kicked things off with a quick call-in from area food writer and author Nevin Martell, giving us the inside scoop on Mess Hall’s annual New Kitchens on the Block, aka NKOTB. It’s one of the most exciting launchpads for emerging concepts in the region, and if you want a preview of what’s next in DC dining, this is where you go.-Straight from New Orleans to Washington, Ralph Brennan joined us to talk about a milestone moment: the 80th anniversary of the legendary Brennan’s. The birthplace of Bananas Foster and home to one of the most iconic breakfasts in America. To celebrate, Ralph has taken “Breakfast at Brennan’s” on the road, landing this weekend at Occidental for a special three-day collaboration.-Ryan Ratino and Will Patton of Hive Hospitality, you know, Bresca, Jônt, and Press Club are already setting the bar (high), they’re now adding Ox & Olive in Georgetown, a fresh, modern take on the American steakhouse.-You’ve seen him on TV competing in America’s Culinary Cup and now he’s in our studio. Chris Morgan, chef/owner of Joon, continues to bring thoughtful Persian cuisine to the region. Chris joined us with plenty to talk about, from competition cooking to staying grounded in tradition.-And in our drinks segment, we took a deeper dive into tea with Cody Yu, co-founder of Seven Teahouse. These are not your everyday teas, Cody sources directly from China, working closely with the families and farmers producing some of the world’s best teas. He’s not just curating a product, he’s preserving tradition and bringing a level of expertise that you can taste in every cup.We packed a lot into an hour. Tune in to Foodie And The Beast 

This week’s show had a mix of industry veterans in studio. People opening new places, building brands, and shaping what we’re all eating and drinking right now. There’s crispy fried chicken that disappears quickly, Chinese sausage hot dogs that have everyone drooling, Champagne popped and whiskey poured. Plus, a lot of conversation around what’s happening in the industry right now.-Kevin Tien, the chef behind Moon Rabbit is talking about Chao Ban at Tysons Galleria, where he’s leaning into Vietnamese street food in a way that is personal and delicious.-Canton Disco team is in —Brian Schram, Chef Timothy Yu, and beverage director Brent Kroll— breaking down what they’re doing at this Cantonese-inspired café, restaurant, and bar designed to work from day into night.-And then there’s Ari Sussman. He’s not in studio, but we’re tasting his whiskey. Ari’s background spans winemaking in France, leading the Artisan Distilling Program at Michigan State, and building distilleries across the country. He’s behind award-winning spirits and was named 2024 Whiskey Maker of the Year. This whiskey reflects all of that.-We wrap with a quick spirits panel: Changing tastes. Changing social mores. What’s next for distilled spirits?The takeaway is simple. People are drinking differently. Less, but better. More aware of what’s in the glass and where it comes from.All That And More on Foodie & The Beast here.