Thanks for joining us again on Industry Night with me — Nycci Nellis. It is patio season in DC and I am so so excited because this month’s show is being taped at Tony & Joe’s right down on the water in Georgetown. If you live in the DMV or have ever visited this city chances are you’ve been here. They have one of the best patios – it looks out on the Potomac with views of the Kennedy Center.Seriously, on a gorgeous day, you want to sit out on that patio with a tray of fresh shucked oysters and a glass of rose and watch the boats go by. Thanks as always to Greg Casten and his whole team for always being such a tremendous supporter of me, this show, and the work that I do.Today, I’ll be chatting with Hugo Mogollon, the Executive Director of Fresh Farm Markets here in the DMV. Before launching The List in 2003, I was already a Fresh Farm supporter. I would schlep all five kids down to Dupont Circle on Sundays, not long after that first market opened in 1997, and we would leave with bags and bags of vegetables, eggs, and fruit. Once in the Industry, I became friendly with the FreshFarm founders, Bernie Prince and Ann Yonkers. They were some of the first guests on Foodie & the Beast. Over the years, FreshFarm Markets have expanded with more than 20 markets, and have created incredible outreach programs that bring fresh food to so many people. AND, FreshFarm has launched many businesses in this area as well. Giving makers an opportunity to R&D, grow and create brick & mortars — Call Your Mother, Red Apron and Gordy’s Pickles comes to mind.But first a little on where I’ve been:- I emceed the Embassy Chefs Challenge and it was amazing- I ate all the things at the Regarding Her Women’s History Month Dinner at Centrolina with Tiffany MacIssac, Amy Brandwein, Ellen Yin, Kimberly Prince and Rochelle Cooper- I also judged a pisco competition at Causa — cause that’s what I do- And, not food but a lil’ culture, took in the Star Power exhibit at the Portrait Gallery. I am a huge George Hurrell fan. As I mentioned, I am a FreshFarm fan and a shopper. In 2019 Hugo Mogollon joined FreshFarm as executive director. Fresfarm merged with Community Foodworks, which Hugo had led for five years, and now FreshFarm is the largest farmers market organization in the Mid-Atlantic. What Freshfarm can now offer as a regional food system is immense, as is their reach and impact. I am ready to get all updated – aren’t you?Listen to the full episode here, and watch it all, here. 

Hey all and thanks for joining me again on this week’s Industry Night. So excited to spend this month at Tony & Joe’s down on the waterfront in Georgetown. If you live in the DMV or have ever visited this city, chances are you’ve been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center. Seriously, on a gorgeous day, you want to sit out on that patio with a tray of fresh shucked oysters and a glass of rose and watch the boats go by. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show, and the work that I do. I’m going to chat with Greg in a minute about the history of Tony & Joes and Tony - Greg’s Uncle Tony - who was such a character and just recently passed away. Later in the show, I’ll be chatting with good friend and wine authority Winn Roberton. Winn runs the show at Michael Mina’s Bourbon Steak and I love talking wine with him. And by the end of today’s show, you will too.But first — one of my favorite things to do is talk about where I am eating and I kid you not, I have been seriously out and about and eating all the good things — mostly!- I celebrated the Lunar New Year with Scott Drewno & Danny Lee at Chiko for their Lunar New Year Tea — They brought in Jill Nguyen of Capitol Jill Baking and Caroline Ta of Sweets by Caroline with ginger scones, dumplings, tea sandwiches, and milk buns- Popped into Fiola for a glass of Mt Etna Bianco & airy gnocchi- Love a Rasika check in and on a Friday, it is hopping- I’ve been to Moon Rabbit twice in the last two weeks — it is that good — you may have listened to my show with Kevin Tien & Susan Bae and team that I did there before they opened, and everything that we talked about — their intention, commitment, passion — it all ends up on the plate. There’s also a really sunny vibe — they are all so happy to be there and be open and be serving delicious mod -Vietnamese. Do not miss the pate chaud or any of Susan’s desserts- I stopped by Tail Up Goat. They are now doing a tasting menu only in the dining room so I just sat at the bar had a wonderful glass of La Croix Gratiot Les Zazous — a truly lovely white that Bill Jensen recommended. He also poured me a funky wine - Sipon from Slovenia — and of course, he poured me a Riesling because it makes him crazy that I don’t like it. And I have to tell you — he didn’t even try. He poured me a Riesling that had a sweet finish and I was like, you gotta be kidding me. When I bring in Winn we are going to talk about Somms and their love of Resling!- Last one — although I have so many more places that I have been — I went to Service Bar. Now if you know me you know I’m not really a cocktail drinker. But it had been a minute since I had been in and I was looking forward to catching up with Christine Kim. Again, the city was pretty lit up. U Street had bars filled, with people waiting on lines to get in and other people pouring out. So fun. They play amazing music, and if you are a cocktail drinker while, the place looks like a hole in the wall — the cocktails are thoughtful, balanced and well madeOkay! On to today’s show!When you are at Bourbon Steak there is a very tall individual walking around busily taking care of all the patrons — you cannot miss Winn Roberton, the head sommelier. And there’s over 750 labels on that wine list!A local boy, raised in Washington, DC, Winn's journey into the world of wine started as a server at Bourbon Steak in 2008.Listen to our full conversation here, or watch it unfold on YouTube, here. 

Over the years I have had the incredible pleasure of emceeing the Embassy Chef Challenge, and with that came the ability to chat with embassy chefs, ambassadors, their families, and attaches. You may remember during the last round, I went to several of the embassies and cooked with their chefs. Oh my goodness, it was so much fun, I learned so much, and it gave me the opportunity to share their histories, culture, and of course, cuisine! If you don’t know, Events DC’s Embassy Chef Challenge is a gathering of embassy chefs from around the world, showcasing the flavors of their home countries in this delicious culinary competition. And the chefs take it seriously! This experience is so DC … in fact DC is truly the only place in the country where an event like this can be executed with such dramatic flair. Mark your calendars for March 7th~Now… where am I? I’m in the Cuban Embassy. Isn’t that amazing? For so long, this gorgeous building was not utilized or accessible because of the relations between our two countries. But in 2015 that all changed — I mean isn’t this what it is all about? Maintaining diplomatic relations with others? Now, I understand that there is a Hemingway bar in here — so you know we are going to get all into it. AND, I am so delighted to reestablish my relations with Jinhee Kim - Chief Creative Officer for Events DC - and create a new relationship with David Ramírez - Cultural Attaché for the Embassy of Cuba.So, normally at this part of the show I take you on my culinary tour of where I have been eating this past week — and your girl has been out, so I’m not going to get all into it — because I have some very special guests sitting here with me — But just a quick list!-The New La Bonne Vache in Gtown — get on line!-The New Aventino in Bethesda — make your rez now-Cork celebrated their sweet 16-Gravitas & Kappo did a collab dinner-The Emperor’s birthday at the Japanese EmbassySee that fits — Tuesday I’m at the Japanese Embassy and today, I’m here at the Cuban Embassy. Listen to the full episode here, and watch it all on YouTube, here.

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. 

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. 

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. 

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.

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.

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.

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.