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

Generic placeholder image
Foodie & The Beast: A DC Dining Legend, a CNN Hero, A Swinging Cocktail Menu & Turkish Bites
We've got a stacked one for you today on Foodie & The Beast.-Restaurateur Ashok Bajaj, owner and CEO of Knightsbridge Restaurant Group, joins us to celebrate more than 35 years in the business, since opening his first DC restaurant, Bombay Club, back in 1989, and his latest opening, Rosselli, alongside Executive Chef Carlos Cardona, for a taste of what's cooking at DC's newest Italian spot.-CNN Hero Kerry Brodie stops by to talk Emma's Torch, her nonprofit that's trained over 700 refugees, asylees, and survivors of trafficking in the culinary arts, generating more than $34 million in increased wages along the way.-Husband-and-wife duo Mehmet Sukutli and Malti Chaudhari bring us into Tiffany's Bar & Bistro, their ode to Turkish culture and Mehmet's family roots. Dips and puff of pita for everyone.-And on drinks, Chrissy Sheffey of Doyle Bar at the Dupont Hotel debuts her new cocktail menu, a book called Swing Set. It’s more than a menu, it's an homage to the bar as a playground for ideas, inspired by the unscripted moments between arrivals and departures and those who once gathered in spaces like Doyle to quietly shape the world. See what she shakes.That’s Foodie & The Beast every Sunday at 11am on 1500am or here.
foodie-&-the-beast

INDUSTRY NIGHT

Generic placeholder image
Industry Night: The Family Betting Big On Maryland Wine
Drew Baker, Lisa Hinton, and Ashli Johnson turned a rocky hillside in Clarksburg into Burnt Hill, the most talked about winery in Maryland wine, and this DC food podcast conversation tells the whole story. An old farmer warned Drew the land only grew rocks. He bought it anyway. Then came a leukemia diagnosis, a 5 percent survival chance, and two sisters who became his bone marrow donors.Nycci Nellis sits down with the sibling founders of Old Westminster Winery and Burnt Hill for a chef interview podcast conversation about family, farming, and what it takes to build a world class wine destination an hour from Washington DC. Drew Baker farms the land, Lisa Hinton makes the wine, and Ashli Johnson runs the brand, and together they have gone from a kitchen table decision during the recession to a regenerative farm with Leicester Longwool sheep, Mangalitsa pigs, eleven beehives, and wines fermented in barrels made from their own ash trees. They talk about the frost that created what Drew calls the lost vintage, the Chefs Counter partnership with Chef Tae Strain, the Temperance non alcoholic program, and the moment Drew learned he had acute myeloid leukemia while building it all. Then, live from RPM Italian in Washington DC, Nycci pulls up to a caviar station with Executive Chef Massimo Vicidomini and RPM Events and Catering managers Luis Zelaya and Arrica Ashe to talk Amalfi Coast dinners, private dining, and how one of the busiest hospitality industry rooms in the DC dining scene executes events for 8 to 300 guests.What You Will LearnWhy rocky, depleted soil was exactly what Drew Baker wanted for the Burnt Hill vineyard.How the family produces 18 different wines from only 1,000 cases using single barrel selections.What regenerative polyculture farming looks like with sheep, pigs, bees, and log grown shiitake mushrooms.How Drew survived a 5 percent prognosis with his sisters Ashli and Lisa as his bone marrow donors.How RPM Italian DC builds custom private events, from Kaluga caviar stations to full off premise kitchens.Listen to the full episode here, or watch it here.
industry-night