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 January 25, 2026
We rang in 2026 the best way we know how, by filling the studio with new faces, new restaurants, and new energy. Our first show of the year, New Year, What’s New!, was all about what’s just opened around the DMV, and what the hospitality world has in store as we head into the year ahead.We were supposed to be joined by Emily Brown, founder of eeBee’s, Shaw’s buzzy new dive with the burger everyone’s talking about. We’ve been and the hype is real. But poor Emily has been working so hard at her wildly popular new spot that she’s under the weather. Proof that success can sometimes come with a side of exhaustion. Feel better soon, Emily, we’ll catch up soon.Lucky for us, the universe stepped in with a perfect pivot.Welcome to the Neighborhood: Cork Cleveland Park - Diane Gross, the force behind Cork Market, joined us fresh off opening Cork Cleveland Park, her newest neighborhood gem. Diane talked about expanding the Cork family, what excites her about this next chapter, and what she’s hopeful for as the hospitality industry finds its footing in 2026.Pasta Power at Western Market - Stephanos & Constandina Andreou, co-founders of Gigi’s Pasta, the make-your-own-pasta hotspot in Western Market near GW. How good is it? They were so slammed on opening day that they had to go out and buy a second pasta machine just to keep up with demand. Non che male.Drinks with Purpose (and a Little Sparkle) - We closed out the show with two absolute powerhouses in the libation—and fundraising—world. On the call-in line, Lynnette Marrero and Ivy Mix, co-founders of Speed Rack, joined us to talk about the competition’s 14th year and its incredible impact —>nearly $2 million raised to date for breast cancer education, prevention, and research, all while spotlighting the industry’s leading women+ bartenders.And then we brought it home in the studio with Jean Carlos Mero, General Manager of Bully, the new Spanish steakhouse inside NW DC’s St. Gregory Hotel. Jean Carlos shook up seriously delicious cocktails and poured a beautiful sangria topped with cava that felt like exactly the right kind of sparkle for a brand new year.New year, new restaurants and a whole lot to look forward to. If this show is any indication, 2026 is already off to a delicious start. Tune in here. 
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INDUSTRY NIGHT

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Industry Night: Wanderlust Intentions: Chefs Juliana Thorpe and Ignacio Nacho Zuzulich of The Lodge at Dawn Ranch
Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night.Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests.If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical.Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates.Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant.Their paths converged in some of the world’s most respected kitchens,  from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil +  Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show).Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night. Listen to the full episode here and watch it here. 
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