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.