Welcome to another Industry Night with Nycci Nellis. If you follow me on Insta - and you should @‌nyccinellis - you know I have been out and about. And it has been a week of incredible eats: -The Napa Valley Vintners were in town pouring their incredible wines all over town. And I wasn’t just at one event, I was at two! First, 25+ winemakers poured at the Duck & the Peach - side note - I did record a show there with several of them — and then I was invited to the Smithsonian for an incredible evening honoring the winemakers - Napa Valley Wines in Changing Times with: -Andy Erickson, Favia; -Dawnine Dyer, Dyer Vineyard; -Doug Shafer, Shafer Vineyards; -and Martin M. Reyes, Reyes Wine Group They all poured their wines during a glorious sit-down dinner while also chatting about the issues facing that gorgeous region. -Got a group of Boss Babes at Nobu for an evening of pristine sushi & amazing cocktails Now, since this is my third show recording this week, that’s the three things I have consumed since the last taping! But just wait until this weekend its chock full of events — White House Correspondents Party at the Ambassador of Japan’s Residence, checking out David Deshaies new Love, Makoto, and another trip up to NYC to celebrate famous alums of the CIA. Today’s show: Sahil Rahman & his partner Rahul Vinod are the two behind the wildly successful fast-casual concept, RASA. And honestly, I am feeling a little old sitting here.  Years ago when I started in this business I met his father, Surfy Rahman, and Surfy’s business partner chef K.N. Vinod when they opened Indique in Cleveland Park in 2002. These two men were part of an incredible wave of immigrant-owned restaurants in this city that helped change not just the way we ate — deliciously —  but also gave people a new point of view when it came to restaurants and the dining scene in this city. Cut to today, Sahil & Rahul have turned the industry on its head with their innovative concept of fine fast casual Indian. I personally love where Sahil’s head is at … tune in ~ "We're not selling Indian cuisine, we're selling happiness, and Indian cuisine happens to be our medium." -Sahil Rahman “You know, no matter where you start, the most important thing is to start and be relentless”- Sahil Rahman Listen to the full episode here. Watch the full episode here.  Our Guest: Sahil Raman - Instagram - Facebook - Website - Twitter

I love having a guest that I adore on Industry Night. Today’s guest, Julia Coney and I go quite a way back. The first time we met I was at a discussion/luncheon on Champagne and Julia walked into the room. And let me tell you when Julia walks into the room — you know it. There’s an incredible energy radiating from her. It’s so attractive that everyone wants to get to know her — me included! Other than being this incredible light she also happens to be an unbelievably talented wine educator, journalist and speaker! But that’s not all - this former beauty blogger - is the founder of Black Wine Professionals and Julia is the recipient of Wine Enthusiast's 2020 Social Visionary Award— AND LASTLY — I got to spend a week this past summer with Julia when we were both selected to be on the Reality trip to Israel. So, it's been almost a year since we have seen each other — so we are going to catch up and you get to hear all about the wine Julia is drinking, the insane trips she is taking and she leaves us with some of her must-do travel tips which I call Julia Knows. "I think there's a disconnect because people feel like their dollars don't mean anything when they go to a restaurant. We must recognize the value of their budget and truly listen to the customer." - Julia Coney "The problem with knowing what you like is that you already know what you want and what you don't -." - Julia Coney Listen to the full episode here. Watch the full episode here. Our Guest: Julia Coney - Instagram - Twitter

Welcome to another delicious show of Industry Night with me, Nycci Nellis. So excited to share today's show because we are talking wine and not just any wine ... Napa Valley Wine. Those of you who have been tuning in over the last 7 years know that every now and again I have the absolute pleasure of talking to the wine makers & experts of the Napa Valley region. Pre-Covid a whole cluster of them would come in to pour for the industry, and the public and then get their faces up on Capitol Hill to talk to our government about their environmental, agri-business and viticulture concerns. During the height of the pandemic, we had a zoom show where I chatted with winemakers of that plight and now … I must say this is pretty exciting ... The Napa Valley Vintners are back in the DC area with over 20 of their winemaker members, once again pouring for the trade, you the very lucky general public and they are going up to that Hill to talk about the matters that affect them. I had the good fortune to join them at the beautiful Duck & the Peach where the Napa Valley Vintners were hosting an industry-only event. I set up in the too-cool-for-school gin joint, The Wells (tucked behind The Duck & The Peach) and talked all the things with three incredible women: - Teresa Wall, Senior Director of Communications at Napa Valley Vintner - Emma Swain, CEO St. Supéry Estate Vineyards & Winery - Jaime Araujo, Director of Connections & Strategy, Trois Noix Look we all know Napa Valley wines are delicious, and we all must do what is necessary to keep that pristine area the oasis it is. Listen to the full episode here. Watch the full episode here. Our Guests: Emma Swain - Instagram - Facebook - Twitter Jaime Araujo - Instagram - Facebook Teresa Wall

I always start an episode of Industry Night with what I’ve been eating and where I’ve been drinking and you know, this week I have been consuming mass quantities: Grazie Nonna — Casey Patton’s latest red sauce Italian HOT spot. Order: Tangy and bright Caesar, spicy meaty pizza & the spinach bucatini with whipped ricotta Back at Petite Cerise — Jeremiah Langhorn’s French brasserie serves all the traditions. Order: Manifest Bread (slather with the Bernaise mousse that comes with the asparagus) and the Croque Madame (ham, bechemel, think slices of bread dipped and fried and topped with an egg) Lutece — Chef Matt Conroy is keeping the food-illiterate tongues wagging for good reason. Order: The Caviar Back at Bazaar —  This time for a proper dinner. Get in on all of Chef Jose Andres classics Okay — that’s enough about my eating but stay tuned I am going up to NYC for some feasting, taking in the Thierry Mugler exhibit in Brooklyn, and seeing Sean Hayes in Good Night Oscar. Full report coming next week! Today’s show: Back in February my fellow food friend David Hagedorn and I were invited out to visit Ovoka Farms in Paris, Virginia. We love a field trip. Now - footnote - my husband David and I make our way out to that area quite a lot — we love hiking at Sky Meadow state park — and I tell you this because when we pulled up to the address — I was like! OMG, David and I always wonder about this property and the house and the cows and the whole thing because it is truly a site to behold! And that’s when I met Karen Way, Owner, and Roy Lambert Chief Agribusiness Officer of Ovoka Farms. Together with their marketing partner Jessica Morton, they shared their story about the farm, the creation of their incredibly high-end product F1 Beef — a marriage of Angus + Wagyu — and how they are managing a small independent sustainable farm. So much to learn — let’s get into it. "Different breeds of cows were bred together to create the F1, which is a 50/50 mix of two types of cows. This resulted in a hearty cow with good marbling when raised correctly." - Roy "We are able to understand the personalities of our animals because we are attentive to their behavior and characteristics. It's similar to how we know the personalities and quirks of our family members or children. By knowing and working with their unique qualities, we are able to have a better relationship with them." - Karen Listen to the full episode here. Watch the full episode here. Our Guests: Karen Way Owner, Ovoka Farm LLC - LinkedIn Roy Lambert Chief Agribusiness Officer, Ovoka Farm LLC - LinkedIn - Instagram - Facebook

Welcome to another episode with me, Nycci Nellis, your host. Join David and me as we chat with Cory Van Horn, Chief Strategy Officer of Visit Montgomery, Maryland, about exciting programs aimed at engaging with locals and visitors alike in the MoCo region. We'll dive into the creative process behind thoughtful activations like the MoCo Eats program, which highlights local eateries, and the new Tastemaker Trail featuring craft beverage producers in Montgomery County. Plus, we'll explore the region's dedication to Agritourism with special guests Kelly Groff, President & CEO of Visit Montgomery, Tommy Evans, Owner & Cidermaker of Two Story Chimney Ciderworks, and Alex Markoff, Director of Calleva Farm. Discover how they work together to achieve incredible growth and success in this dynamic region. Don't miss it! "Montgomery County's programming and experiences are authentic and rooted in culture. Locally, it's about showcasing that story through a program." - Cory Van Horn Listen to the full episode here. Watch the full episode here. Our Guests: Visit Montgomery - Facebook: @‌VisitMoCo - Instagram: @‌VisitMoCo - Twitter: @‌VisitMoCo - Facebook: @‌VisitMoCoEats - Instagram: @‌VisitMoCoEats Two-Story Chimney Ciderworks - Facebook: @‌twostorychimney - Instagram: @‌twostorychimney Calleva Farm - Facebook: @‌CallevaMD - Facebook: @‌CallevaFarmStore - Instagram: @‌callevaoutdoors - Instagram: @‌callevafarmandstore

I love having good friends on the show. It just allows for a wholly different vibe. Now just because Chris Floyd is a friend doesn’t mean we don’t have a whole lot to talk about! Every Industry Night show, I end by reminding everyone to take their kindness pills because issues in the restaurant industry have not abated and labor shortages are a real thing. Who better to go down that rabbit hole with than one of the most sought-after recruiters in the DC hospitality industry - Capitol Restaurant Resource’s Chris Floyd. "Running a successful restaurant is tough and the industry changes rapidly. If you can last 10 years, you're a success. 20 years is exceptional, and 30 years is amazing. It's sad when restaurants close, but not everyone can survive in this business." - Chris "We've come a long way since the early days. Our team is made up of industry veterans who understand what it's like. We listen and work to find a company or job that not only boosts your career but also fits your lifestyle. We're nice people and we do our best to help." - Chris Listen to the full episode here. Watch the full episode here. Our Guest: Chris Floyd - Instagram (Personal) - Instagram (Business) - Facebook - Twitter

Access to healthy, nutritious food is not a given for so many. A lot of food availability issues have to do with both farming and farming practices in this country. I’m really excited to talk with Colin O’Neil, who is the Director of Public Policy & Social Impact at Bowery Farming. Bowery is on a mission to reimagine farming from the ground up and is the largest vertical farming company in the United States. In Colin’s role at Bowery, he is driving social impact and sustainability initiatives as well as increasing awareness of the benefits of controlled environment agriculture. Controlled environment agriculture?! So much to learn about the positive impact vertical farming has. That’s Industry Night With Nycci Nellis. "Unsustainable farming practices have caused us to lose 40% of arable land in the past 50 years, as we've been using land too intensively, leading to topsoil erosion and water depletion." - Colin "We're using billions worth of pesticides annually, causing harmful exposure to toxic chemicals in our food and water, posing a threat to our health and future generations." - Colin Listen to the full episode here. Watch the full episode here. Our Guest: Colin O’Neil - Instagram - Twitter

I thought I had first met Chef Nick Stefanelli when he opened up Bibiana with Ashok Bajaj back in the day, but he corrected me! We met earlier when he was with Fabio Trabocchi at the award-winning but long-gone Maestro. Anyway, back when I thought we met, Nick was rocking one of the hottest Italian restaurants in town and then he went out on his own. Took a leap opening up the unmatched Masseria in the then barely known Union Market District — it was not called that then —- Masseria was a sexy & sophisticated oasis in the center of an industrial landscape. Nick did not stop there. His multi-tiered Italian mecca, Officina on the Wharf, and now Chef has gone French on us with Le Clou & Vesper at the Marrow hotel - oh and he has a Michelin star - so you know NBD ~ "DC's food scene has come a long way with the opening of diverse and beautiful restaurants that continue to build upon the foundation laid by those before them. - Chef Nick "Opening Masseria was everything on the table. I went all in for it and didn't look back." - Chef Nick Listen to the full episode here. Watch the full episode here. Our Guest: Chef Nick Stefanelli

Amy Riolo! The award-winning, best-selling author of 13 books, a chef, a television personality, an educator, AND Amy is one of the world’s foremost authorities on the culinary culture of Italy. I can’t even remember when we met, but what I do remember was being fascinated by her story and her incredible wealth of knowledge. Amy has joined David and me on Foodie & The Beast too many times to count, and in January we had her on to talk about her new line of regional Italian products - which were delicious! I just needed more time with Amy than the 10-minute segment that Foodie And The Beast allows. Amy and I talk about her exploration of her Italian roots, her love of her culture, and how she generously shares it with all of us. "When I indulge in the flavors of other regions, it's not just about satisfying my hunger, it's a way of paying homage to the culture and history that make these foods so special." - Amy Listen to the full episode here. Watch the full episode here. Our Guest: Amy Riolo - Instagram - Facebook Products mentioned are available at www.ditalia.com. Each Amy Riolo Selections Italian Primi Essentials Gift Box contains: Amy Riolo Extra Virgin Olive Oil (Abruzzo) - 17 oz Amy Riolo White Balsamic - 8.5oz Amy Riolo Sundried Red Pesto - 6.35 oz Amy Riolo Selections Maccheroni Pugliesi 14.1 oz Verrigni Spaghettoro Pasta - 17.6 oz Tenuta Margherita Carnaroli Rice - 17.6 oz Cordero Organic Cannellini Beans - 8.8 oz

Over the summer I had the good fortune to be a part of an amazing group of food, wine & hospitality leaders who were tasked with opening our minds and baring our souls - personally & professionally - on a 24/7 non-stop/action-packed journey to Israel, aka Reality Israel. I learned so much about the complexities of the region and the importance of food culture. I walked away with more questions than answers and I was also given the incredible gift of family. Waxing poetic about the trip aside — it would have never been the kind of experience without the incredible leadership of Michael Bauer. He is a professional educator and tour guide. As a field educator with over 25 years of experience, Michael has led adventure tours around Israel, Jordan, the Sinai desert, and Turkey. Michael has guided and taught Senators and Parliament members from different countries, Military Intelligence Units, Celebrities from the entertainment industry — ahem, and me! He is also the author of “Israel Journey - Eight Days In One Of The World’s Most Complex Countries”. I’m so thrilled to be reunited with Michael today. “The conflict is primarily a story about psychology and the preservation of identity” - Michael “Telling personal stories and exploring emotions is an effective way to learn about the Middle East, as opposed to only learning through statistics and text” - Michael Listen to the full episode here. Watch the full episode here. Our Guest: Michael Bauer