Radio & Podcast

Multiple ways to be in the know about all the deliciousness happening locally, nationally, and internationally. Tune in to the food variety show, Foodie & The Beast, with David & Nycci Nellis on Federal News Network, or take a deep dive with Nycci on Industry Night on Real Fun DC.

FOODIE & THE BEAST

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Foodie & The Beast Is Back: Virginia Wine, Biodynamic Beef & the Business of Food Halls
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.
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INDUSTRY NIGHT

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Industry Night: Chef Adrianne Calvo, Competitive By Nature
Chef Adrianne Calvo built a Miami restaurant empire on a philosophy she calls maximum flavor, and this chef interview podcast conversation gets into exactly how she did it. A high school scheduling accident, a Food Network run that spans two decades, and a foundation feeding families at St. Jude's, this one covers all of it.Chef Calvo joins Nycci Nellis on Industry Night for a wide ranging conversation about building a career on flavor, instinct, and never chasing a trend. Adrianne grew up in Miami, discovered cooking almost by accident after a scheduling mix up landed her in a high school cooking class, and went on to train at Johnson and Wales before opening Chef Adrianne's Vineyard Restaurant and Wine Bar at just twenty two years old. She talks candidly about self financing that first restaurant after cookbook sales spiked when Montel Williams held up her book on national television, what her signature maximum flavor philosophy actually means on a plate, and why two decades of Food Network competition, including Chopped, Beat Bobby Flay, and Titans, taught her that showing up on camera opens doors a quiet kitchen never will. She also shares the story behind her Make It Count Foundation, built in memory of her late sister Jennifer, and previews her upcoming Washington DC restaurant insider event aboard City Cruises Live this fall. If you care about DC dining, chef interview podcast conversations, or what it actually takes to build a lasting hospitality industry brand, this episode delivers.What You Will LearnHow a high school scheduling mistake led Adrianne Calvo to discover cooking and call it the lightning strike of her life.How Montel Williams holding up her cookbook on national television funded her first restaurant at twenty two.What the maximum flavor philosophy actually means across every dish she creates.Why two decades of Food Network competition on Chopped, Beat Bobby Flay, and Titans changed her career.How the Make It Count Foundation brings holiday feasts to families at St. Jude Children's Research Hospital. Listen to the full episode here. or watch it on YouTube, here.
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