INDUSTRY NIGHT

Take a deep dive into the Industry and beyond.
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New & Improved: Industry Night, February 15, 2024
Do you recognize where I am? I have to be honest, I cannot believe I am in the space that once housed Coco Sala. For those of you who remember, Coco Sala was love letter to chocolate in a variety of forms and this space was…chocolate-y. But if you know who took over the space here in Penn Quarter, then you know I am in the greatly anticipated and just re-opened Moon Rabbit. Less than a year ago, we were all shocked when the original Moon Rabbit suddenly closed in the Wharf’s InterContinental Hotel. David and I, our kids, the whole family loved the beautiful and delicious take on Vietnamese cuisine that Kevin Tien, Susan Bae, and team were serving. We were heart broken and we were not alone.And here we are! And with the whole team with me now!Chef Kevin TienPastry Chef Susan BaeChef Judy BeltranoBar Director Thi NguyenAnd oh we are going to get into all the things! But first, so you know, I have been out and about —-Beloved BBQ-Cut-Fairfax City Restaurant Week — I am your Restaurant Week Lady-Mama Chang & The Wine Hour-James Beard Long List aka Semi-Finalists alert!-Centrolina-Pastis - What is New in The Neighborhood-Duck & The PeachSo I first met four-time James Beard Foundation semifinalist, 2023 RAMW Chef of the Year, Food and Wine Best New Chef 2018, chef Kevin Tien when he was in the kitchen at Himitsu. But it wasn’t until he started coming into in the Foodie & The Beast studio that I really got to know him, his heart, and his passion better. Pastry chef Susan Bae joined him a few times and now I totally have a girl crush on her. Chef Judy Beltrano & Speed Rack finalist bar director Thi Nguyen round out his team here, and I am so excited for them and this beautiful space, and for me — because the Moon Rabbit is back.Listen to the full episode here, and watch it all unfold here. 
INDUSTRY NIGHT
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How Does Your Garden Grow? Industry Night, February 8, 2024
Welcome to another Industry Night. I've been taking it a little slow for the month of January, taking time for a little refresh. I have been so fortunate to be able to share such incredible stories from people who do the work on this show. It's really an honor. I am amazed and grateful, especially when I look over all the shows from the past year. If you listen to the show, you can also see what we are doing on YouTube — which makes it so much fun for me. Adding the YouTube component has been such a game-changer. You can see me at the WineLair, The Point, and The Watermark Hotel — these residencies have been so unique. AND so much to come in 2024. More and more and more in 2024!And that starts with my guest today. So you hear me talk about my other show, Foodie & The Beast — it's been on air for 15 years — I know you know! But I've had mostly AMAZING shows over the course of those 15 years. Once in a while, a guest gets nervous or struggles, but still, it is usually all salvageable. Well, a few months ago, Emma Jagoz, this incredible first-generation organic vegetable farmer who founded Moon Valley Farm, was on, and every other guest — EVERY other guest --  did not have it that day. Emma has such a terrific story, and it kind of got overshadowed by what wasn't happening in the studio. I was disappointed and honestly a bit angry. But we can talk about media training or being ready for an interview on another day. (Actually, I think I am going to do a quick little video on that!) I was hoping Emma wouldn't hold it against me when I asked her to join me on this show, and thankfully, she did not. Moon Valley Farm is this year-round certified organic vegetable farm. It's an online farmers market for home delivery; it has a 600+ member community-supported agriculture program; it services many of the restaurants you eat in and school systems — I mean! Anyway — we will get into Emma and how she makes her garden grow in a just a second, first I'm going to tell you where I have been:So you know, I have been out and about —-Amparo Fondita - Fab Mexican cuisine by Chef Christian Irabien-RAMW Annual Holiday Party at the Park on 14th-Late Night Dining at Old Ebbitt-High Tea at the St. Regis-Immigrant Food Serves Up Lunch at Planet Word-Back at the Glorious Casa TeresaNow to Emma Jagoz of Moon Valley Farm. Emma grew Moon Valley from a one-woman show cultivating ¼ acre for 12 people to employing 20, cultivating 70 acres, and feeding thousands.Let's get into it. Listen to the full episode here, or watch it here. 
INDUSTRY NIGHT
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A Rose By Any Other Name: Industry Night, February 1, 2024
Hello, and welcome to another episode of Industry Night. For the month of December, I have had the pleasure of taping this show in WREN restaurant in the Watermark Hotel. This area is the new shiny & bright Capital One Center. An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Joining me today is Tara McNamara, the Chief Experience Officer (AND the first person I met here at the Watermark — a little over 2+ years ago when the property opened) and she can really talk about the hotel’s growth and all the amazing amenities! Later in the show, I am talking to restaurateur, TV host, wine trailblazer, and now cookbook author — Rose Previte.Rose and I go way back. She reached out to me when she was launching her first restaurant, Compass Rose. She had a very clear vision of what she wanted and knowing that she was new to the restaurant game, she smartly engaged with people in the industry to verify she was on the right path. And, needless to say, she was. After opening Compass Rose to massive accolades, the Michelin-starred Maydan followed, as did Kirby Club and now the new Medina. In her spare time she hosted a TV show, has launched Go There Wines and is behind the gorgeous Maydan cookbook.Let’s get into it - watch the full episode here, or listen to the recording here. 
INDUSTRY NIGHT
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Year in Review: Industry Night, January 25, 2024
Hello there. I cannot believe we are wrapping up 2023 here on Industry Night. So for the whole month of December, I have been taping this show at WREN in the Watermark Hotel. Last week we were up in one of the terrific suites and today we are here in the bar of the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak and you get where I am going. But I don’t need to tell you all about it! Chef is joining me today to fill you in, and, I am very excited because later in the show, two of the DC area’s most trusted food journalists, Washingtonian’s Jessica Sidman and Axios' Anna Spiegel are joining me! We’re going to do a real year in review of the DC dining scene.Where have I been?!  Where haven’t I? The Grove - a Spanish fusion backed by Alexandria-based Common Plate Hospitality Group and helmed by Jose López-Picazo. Really delish dining in the burbs. Toasted Crystal Bread, Chicken Chilindron, Basque Stye Cheesecake - There, I’ve ordered for you.Vic Albisu has opened up another Taco Bamba, this time in City Ridge — He is back in DC! Now!2023 was a hell of a year for DC dining. After two years of the pandemic, the beginning of this year was feeling really bright. However, there was something simmering in the hospitality world — just under the surface — and it was on both sides! Diners and Industry professionals. An animosity was growing — a big divide. Remember March of 2020 when we all wanted to do whatever we would to support our restaurants and each other? Well, those days are O-VER.-Confusion over tipping-Random Surcharges-Crime-Rude Customers-Rude ServersLook, many new restaurants opened in 2023 and sadly, so many closed. What is going on out there? Hopefully today can provide a little perspective — Jessica Sidman, Food Editor, Washingtonian magazine & Anna Spiegel, Axios D.C. reporter and food writer - Where to Begin? Listen to the full episode here, or watch it all on YouTube, here.
INDUSTRY NIGHT
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The Suite Life with Advocacy Guru Katherine Miller: Industry Night, January 18, 2024
For the month of December, Industry Night is being hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has been built up on the other side of the highway from what you traditionally think of Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. shucked oysters and expertly-cut sashimi and wagyu steak. Today I am sitting in one of the lovely suites!So how did this area just explode? Joining me today is Osman Cuadros, General Manager of The Watermark Hotel. And later in the show I’m really excited to chat with good friend Katherine Miller. She has a new book — “At the Table: The Chefs Guide to Advocacy”. Katherine shares the essential techniques she developed for the James Beard Foundation’s Chefs Boot Camp for Policy and Change. Thanks to Katherine, chefs have learned advocacy! More on that when we talk……but first, where have I been?!  (Where haven’t I?)OmeteoShawn Yancy Girls Night OutGrazie MilleDauphine’sOPWO - Party Host HelpersAND! Katherine Miller! When Jose Andres went to Puerto Rico after hurricane Maria he said, “Who better to feed people, than those who can cook? Chefs!”. Think about that. Who can look at what’s on hand and figure out how to best feed those who need to eat? Katherine Miller figured that out long before Jose. She has built a 20-year career working at the intersections of policy, politics, and social impact. She is behind efforts focused on global health, climate change, gender bias and violence, and food system reform.Kathrine was the founding Executive Director of the Chef Action Network and the VP of Impact at the James Beard Foundation.She brought chefs to the table to learn how to advocate and be a part of positive change, and now she is the author of “At The Table: The Chef’s Guide to Advocacy”.  Dig in with us - listen to the full episode, here, or watch it all on YouTube, here.
INDUSTRY NIGHT
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The Do's & Don'ts of a Restaurant Group: Industry Night, January 11, 2024
I have a new residency! For December, Industry Night is hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has built up on the other side of the highway from what you traditionally think of as Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak. There's also an incredible Omakase menu, and do not get me started on the cocktail prI have a new residency! For December, Industry Night is hosted by WREN in the Watermark Hotel. This area is on fire! An entire town center has built up on the other side of the highway from what you traditionally think of as Tysons. Here in the Watermark Hotel is the Japanese izakaya, Wren. Chef Yo Matsuzaki draws upon locally-grown ingredients and serves Japanese street food with modern American elements. Think shucked oysters and expertly-cut sashimi and wagyu steak. There's also an incredible Omakase menu, and do not get me started on the cocktail program.And I don't have to because old friend Erik Bergman, Director of Restaurants & Bars is joining me later. Even later in the show, I'm excited to nerd out with two industry veterans, Des Reilly and Kris Carr, both co-founders of SRG Concepts. You may not know the SRG concept name, but you know Chicken and Whisky and Doi Moi!But first! Where have I been?! (Where haven't I?)Centrolina — Been a minute since I've caught up with Amy Brandwien at Centrolina, and she is still hitting the ball over the fence. It was a Chefs For Equality celebratory luncheon since we raised a half a million!Bombay Club — 35 years young! Congrats to Ashok Bajaj on this incredible anniversary. This gorgeous reimagined space and anniversary menu features iconic classics like crab masala & spicy green chile chicken.Corso — It's a new restaurant from Jill Erber of Cheestique. Are you ready? Chef Cathal Armstrong is back in the kitchen spinning up pasta. Classic family Italian - rigatoni bolognese, porchetta, Italian wines - in Shirlington —so needed.STC — As You Like It — A mash-up of the Bard and the Beatles equals a toe-tapping, sing a long experience. Who knew I'd be singing and swaying during a Shakespeare performance?!Now, I remember when the Chicken and Whisky concept opened on 14th Street. I loved that it was all business in the front and party in the back. I didn’t know who was behind the concept — a rarity, I know - but I liked it and thought this is an excellent addition to the 14th Street neighborhood. Fast forward several years, and I finally met Des Reilly. Des & his business partner, Kris Carr, are co-founders of SRG Concepts. They both have deep roots in the industry and have their hands in several concepts, including the C&W expansion as well as taking over the beloved Doi Moi — formerly owned by Mark Kuller.Listen to the full episode here, or watch it all on YouTube, here.
INDUSTRY NIGHT
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Keeping Our Rivers Fishable & Swimmable: Industry Night, January 4, 2024
Look at where I am!  I am back with Fish & Fire in 2024! So, here I am down at Buzzards Point in the new sparkling development wedged between the Wharf and Navy Yard. The good people of Fish & Fire Group - aka Greg Casten & co. - have been hosting Industry Night in their pretty fabulous property, The Point. And I am grateful. So here is what I learned recording here: The Point is perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But there is good work being donehere! Which leads me to what we are talking about today. Last time I was in, Greg & Dave Pera filled me in on the good works that the Anacostia Riverkeeper organization does, like protecting and restoring the Anacostia River. They constantly strive to ensure a swimmable and fishable — yes! Fishable! waterway.But what happened? What happened to our historic waterways? How did we get here and whatis our future? In to educate & discuss is Quinn Molner, Director of Operations of AnacostiaRiverkeeper, as well as Greg Casten in with his insight & involvement.Listen to the full episode here, and watch the interview on YouTube, here.
INDUSTRY NIGHT
The Incredible Journey: Industry Night, December 28, 2023
Welcome to another Industry Night here at The Point in DC. Yes, I was out and about last week — did you see me? Actually, you did not see me because I have been sunning my tush in lovely St. Martin. Once again, I ate through the delicious town of Grand Case, nestled on the French Side of Saint Martin. And yes, Caribbean spiny lobster was consumed daily, but you know I have a voracious appetite:First Night lobster and ribs at the lolos aka the shacks. Our favorite, Cynthia's Talk of the Town Picked up warm croissants, savory & sweet, every morning from Maison Chocolat (pro-tip: the iced cappuccino)Tuna and other incredible raw fish prepared all the ways at Rainbow CafeGold-flecked caviar topped beef tartare at Le PressoirStrands of pasta topped with silky burrata at SpigaCarpaccio of tuna & wahoo fish at Le BistonomeTalk about if you know you know! Okay, on to today's show. BBQ! What do you consider BBQ to be? An outdoor meal? Proteins roasted over a wood or charcoal fire? High heat? Low heat? And what about all the styles?! Texas, Carolina, Memphis? AND that's just in the US. We know a whole world cooks in this style as well. How does Grilling differ from BBQ – I mean, seriously?! So, over the summer, I had the chance to sit with Debby Portillo Gonzalez on Foodie & The Beast. She was nominated for a RAMMY award, and I was already a fan of her & her husband Fernando Gonzalez's 2fifty Texas BBQ. Their story is fascinating. They met when they were young — teenagers — and they took a long road from El Salvador to open up 2fifty Texas BBQ during the shutdown of 2020.I am so excited to talk with Debby & Fernando today,  talk their Salvadoran heritage, their food, and all the things.Listen to the podcast here, or watch the full episode on my YouTube channel, here.
INDUSTRY NIGHT
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Victor Albisu is in Service of: Industry Night, December 20, 2023
Look where I am! I'm down at Buzzards Point the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the month of November, the good people of Fish & Fire Group - aka Greg Casten - are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know, the Point is Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views.Yes, I have been out and about the last week — did you see me?Little Black Bird - Chef Ryan Moore's and restaurateur Ashok Bajaj's darling wine bar in TenleyCasa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa TeresaIt was a celebration of 1000 Hilton Garden Inns at the Hilton Garden Inn in Haymarket, Virginia - do not judge - Chef Joel Valente wowed us at his Red House TavernOn to today's show. So, I met today's guest omg, like a really long time ago. Way back in the day, Victor Albisu was the chef at BLT Steak here in DC. This was 18 years ago? DC was in the process of getting it's mojo, and Victor here was at the beginning of that wild wave. Throughout the years, Victor has been behind amazing concepts - Del Campo, Poca Madre, and the fast-growing Taco Bamba. It's hard to believe that Taco Bamba started with a taqueria shop out in Falls Church in 2013, and now ten years later, Victor has eleven locations across Northern Virginia, Maryland, and Raleigh, NC, with more coming! We get into all the details …Plus, stay tuned at the end of the show for the bonus content featuring his run-in with ZZ Top.Watch the full episode here, or listen in to the podcast, here.
INDUSTRY NIGHT
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Singapore in DC: Industry Night December 14, 2023
Look where I am! I have a new Residency! I’m down at Buzzards Point, the new sparklingdevelopment wedged between the Wharf and Navy Yard — this is The Point DC. For the nextmonth the good people of Fish & Fire Group - aka Greg Casten - are hosting Industry Night in theirpretty fabulous property. And I am grateful and excited! So if you don’t know, The Point is Winnerof the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” and ThePoint has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Riversjoin — talk about picturesque and panoramic views. But just because the views are fab — whatabout the food — right? The Point features a 12 foot wood infused grill and a dedicated rawbar/sushi bar, so yes - locally sourced oysters shucked to order.And Greg Casten is back. Few have a better understanding of the seafood biz. He knowsseasonal, sustainable and pricing.AND! Yes, I have been out and about the last week — did you see me?● Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filledwith names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in anincredible lineup of chefs, including Nina Compton, Caleb Jones, Jose Medin, AdamSobel, Michael White, Yuan Tang, ++ for a pretty spectacular evening. Winnkept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini forbringing the event to life ~● Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslowand The Pendry Hotel brought together a whole roster of DC chefs we all know and loveto cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk,Joancarlo Parkhurst, and Alexandra Cavallo fed us incredibly well while raisingnecessary funds for DC Central Kitchen. A worthy tradition to continue.● How come I am going to all these events and you are not? Go toTheListAreYouOnIt.com to find out where to go & what to do! Now on to the episode: About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranesin the Penn Quarter by Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinaryschool, and then proceeded to cook for or with some of the most famous chefs and restaurantsthroughout the region. He went to Singapore to be second in command of restaurant Santi inMarina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singaporecalled Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c’monlet’s go do this in DC - what the what? and opens the Japanese & Spanish Fusion Cranes inPenn Quarter and more recently the Singaporean Jiwa in Tysons. And I feel extra specialbecause with Pepe today is his partner in life and in business Aishah Moncayo — who hasearned her own stars as a part of the hospitality world — we are going to talk all the thingsAND BONUS MATERIAL — Pepe, Greg, and I have an off the cuff chat about the status of theIndustry — shortages, crime, and the pandemic.Check out the full episode on YouTube, here, or listen in, here.
INDUSTRY NIGHT