Advertise on podcast: Industry Night with Nycci Nellis

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 attache’s. 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 Attache 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 Embassy See that fits — Tuesday I’m at the Japanese Embassy and today, I’m here at the Cuban Embassy. Quotes "Help amplify the message you all want to convey, utilizing shared experiences rather than transactions."- Jinhee Kim "Our primary objective is to focus on increased engagement and diplomatic ties through cultural connections and bridges."- David Ramírez "Culinary diplomacy is at the core of embassy practices, where food, art, and music act as universal languages."- Jinhee Kim Chapters 00:00 - Introduction 00:37 - Embassies Exhibit Culture and Cuisine in Washington, DC 04:00 - Insights from Cuban Embassy's Cultural Attaché 09:22 - Cultural Engagement's Role in Diplomatic Relations 12:44 - Inquiry on Architectural Elegance Sparks Enthusiasm 13:10 - Diplomatic Shifts: Repurposing of the Cuban Embassy Building 15:21 - Former Apple Executive Leads DC's Event Scene 18:20 - Embassy Chef Challenge: Uniting Food, Culture, and Pride 21:13 - Bridging DC's International Community Beyond Language Barriers 24:21 - Rome's Enduring Historical Connections with Cuba 28:08 - Dynamic Embassy Events Fuel Engagement in DC 30:36 - Exploring Cultural Heritage Across City Neighborhoods 34:32 - Conclusion Guests Social Media Links: Jinhee Kim and David Ramirez Instagram: https://www.instagram.com/embacubaus/ Website: https://misiones.cubaminrex.cu/es/eeuu/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Hello there. I can not 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 later in the show, I am very excited because two of the DC Area’s most trusted food journalists, Washingtonian’s Jessica Sidman and Anna Spiegel of Axios! 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. and now let’s chat with Chef Yo and get the 411 on WREN! 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 service — and it was on both side! 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 Servers Look, 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? Quotes "Stand up for fairness and justice. Advocate for your rights and report any wage discrepancies to the labor board. Create a more equitable society." -  Anna Spiegs "Simple and straightforward communication inspires and comforts others. Lead by example, embracing simplicity in your messages.” - Jessica Sidman Chapters 00:00 - Introduction 04:20 - Taco Bamba: A Fortunate Culinary Neighbor 12:14 - The Complexity of Minimum Wage Increase 13:20 - Unpacking Restaurant Tipping, Minimum Wage, and Instability 16:44 - Pursuing Transparency: A Shared Goal for Restaurants and Diners 20:49 - DC's Unique Challenge: Hospitality Staffing Shortage 23:08 - The Pendulum Swing: Understanding the Current Dining Scene 27:48 - Rethinking Tipping: Is a 20% Service Charge Sufficient 29:44 - Addressing Crime: Impact on Restaurants and Neighborhoods 33:37 - The Pandemic and Crime: A Complex Connection 36:06 - Encouraging Security and Safety in Saint Martin 40:53 - Responding to Social Media Criticism: Insights from Restaurants 43:56 - Business Prospects and Influencing Factors: A Lively Conversation 46:53 - Dawson's: A Local Replacement for Glen's Wear Market 49:31 - Seeking Relief and Tangible Solutions: A Discussion 51:26 - Outro Guests Social Media Links: Jessica Sidman Twitter:https://x.com/jsidman?s=20 Instagram:https://www.instagram.com/jsidman?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Anna Spiegs Instagram:https://www.instagram.com/annaspiegs?utm_source=ig_web_button_share_sheet&igsh=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/anna.spiegel.37 Twitter:https://twitter.com/AnnaSpiegs Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

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-ly. 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, and 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 I am not alone — because I have the team with me now! Chef Kevin Tien Pastry Chef Susan Bae Chef Judy Beltrano Bar Director Thi Nguyen And 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 Changs & The Wine Hour -James Beard Long List aka Semi-Finalists alert! -Centrolina -Pastis - What is New in The Neighborhood -Duck & The Peach So 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 Hitmitsu. But it wasn’t until he started coming into in the Foodie And 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, for me — because the Moon Rabbit is back. Quotes "In restaurants, we go beyond transactions and meals. We warmly welcome you into our home, embracing the true essence of hospitality."- Kevin Tien "Through the fusion of our Southeast Asian roots, we craft a harmonious culinary experience that fulfills our creative vision."- Judy Beltrano "We deconstructed and injected them with our unique spirit, transforming them into bittersweet beverages that tantalize and awaken the palate."- Thi Nguyen "In pastry, balance is key. Adding a touch of saltiness is essential to create a well-rounded dessert." - Susan Bae Chapters 00:00 – Introduction 00:40 - DC Media Personality and Host of a Food Show 04:26 - Mama Chang's: A Must-Visit for Delicious Food 07:09 - Speed Rack Finalist and Exciting New Flavors 11:20 - Exploring the Evolution of Your Unique Cooking Journey 13:56 - Overcoming Loss and Rediscovering Motivation 18:49 - Crafting Complex and Layered Dishes, Similar to Art 21:19 - Refreshing Skills After College and Achieving Success 24:59 - From Passion for Cocktails to Pursuing Bartending 27:54 - Transitioning from Marketing to Healthcare Career 29:26 - Transforming Perceptions of Asian Food and Elevating Cuisine 34:09 - Exploring Hot Pot, Fish Meatballs, Collard Greens, and Ice Cream 35:43 - The Delightful Contrast of Flaky and Bouncy Textures 41:24 - Anticipation for Instagram-Worthy Desserts and Cocktails 44:23 - Fresh Herbs, Dipping Sauces, and Unique Drinks 46:40 - The Significance of Personal Connection and Appreciation in Hospitality 50:36 - Outro Guests Social Media Links: Instagram: Moon Rabbit: ** **https://www.instagram.com/moonrabbitdc?igsh=MTJkbm83dHF2dzZmcQ== Kevin Tien: https://www.instagram.com/chefkevintien?igsh=ZmFmbm1mNmJ1MXo= Susan Bae: ** **https://www.instagram.com/susanbae?igsh=dndvejFkbm1hOGZo Judy Beltrano: https://www.instagram.com/genuinely_me.judy?igsh=MXg1NnhpazVtaTAwNQ== Website: https://www.exploretock.com/moonrabbitbykevintien/ Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Welcome to another Industry Night. I've been taking it a little slow for the month of January. I wanted 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 And The Beast — it's been on for 15 years — I know you know! But I've had mostly AMAZING shows in the 15 years of that show. Once in a while, a guest gets nervous or struggles. 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! Ok — and I was hoping Emma wouldn't hold it against me when I asked her to join me on this show. 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 Teresa Now to Emma Jagoz of Mood 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 -- Emma! Quotes "Mindful selection of inputs has always been crucial in cultivating growth, whether it's in growing food or in personal development." — Emma Jagoz "By accepting this appointment, I have embraced the right path, creating a more effective pipeline for change to flow through." — Emma Jagoz Chapters 00:00 - Introduction 05:47 - Indulging in Afternoon Tea at the Saint Regis 08:59 - Homegrown Food Journey: From CSA to Farming 12:55 - Planting for CSA: Providing a Mixed Variety 15:57 - Prioritizing Safety and Health as a Parent and Farmer 18:29 - Diverse Methods for Healthy, Pest-Resistant Crops 22:21 - Protecting Swash Crop: Succession Planting for Beetle Control 26:47 - Winter Crops and Techniques for Extended Greens 29:20 - Strategic Investments: Ensuring Farm Security 31:22 - Funding Farm Infrastructure: County NRCS and Marbidco 36:09 - Agriculture's Impact on Chesapeake Bay Runoff 40:51 - Rescuing and Distributing Excess Food: The Gleaning Project 42:32 - Expanding the Gleaning Project: A Free Grocery Store 46:07 - Selling Produce to Restaurants: A Viable Alternative 49:42 - Outro Guests Social Media Links: Emma Jagoz Personal Instagram: https://www.instagram.com/farmeremmaj Business Instagram: https://www.instagram.com/moonvalleyfarm Facebook: https://www.facebook.com/moonvalleyfrederick Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http:/

Hello again and welcome to another 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 she was 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 now is behind the gorgeous Maydan cookbook Let’s get into it Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Quotes "Go, feel, and experience the place beyond flavors and techniques. It's about entering homes, not just restaurants." -Rose Previte "Our grandparents' cooking and recipes represent our immigrant experience—love, connection, and tradition." -Rose Previte Chapters 00:00 - Introduction 07:03 - Rose Previte’s Vision for Compass Rose Restaurant 10:24 - Cooking with Love: Family Histories and Culinary Passion 14:09 - Transitioning with a New Business Partner at the Courthouse 18:03 - Epic Journey across Russia: Remarkable Hospitality 19:12 - Embracing Gathering, Hospitality, and the Joy of Learning 23:48 - Infusing Travel Stories and Street Food into the Menu 28:42 - Unique Taste Experiences Inspired by Family and Travels 30:07 - Exploring Global Wine Regions for Expanded Knowledge 33:39 - Inspiring Others to Travel and Embrace Global Exploration 41:57 - Tunisian Cook: Sharing Recipes and Cultural Exchange 45:17 - Reflections on Effort and Recognition in Society 46:46 - Expanding Patio Seating: Creating More Space 51:02 - Wines: Stories of People, History, and Culture 52:31 - Promoting Diversity in Ownership: Expanded Access 54:25 - Outro Guests Social Media Links: Rose Previte Owner, Compass Rose, Maydan, Kirby Club Co-Founder, Go There Wines Author, Maydan, Recipes from Lebanon and Beyond Instagram: https://www.instagram.com/roseprevite/?hl=en Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Hi there and welcome to another Industry Night. I have a new residency. 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 Where have I been?!  Where haven’t I? Ometeo Shawn Yancy Girls Night Out Grazie Mille Dauphine’s OPWO - Party Host Helpers And hello to Osman Cuadros the General Manager at The Watermark Hotel AND! 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 Let’s dig in Quotes "I really wanted to work in conditions that were more focused on, not just how we treat the problem, but how we actually solve the problem." -  Katherine Miller "Advocacy is now embraced as an essential aspect of being a chef or running a restaurant." - Katherine Miller Chapters 00:00 - Introduction 06:14 - Simplicity and Ease: How Party Host Helpers Made Events a Breeze 08:25 - Thrilling Advancements at Capital One Hall 13:01 - Advocacy in Action: Supporting Food Relief and Culinary Expertise 15:25 - From Politics to Social Impact: Applying Campaign Experience for Change 19:28 - Tackling Global Health Issues: The Drive to Find Solutions 22:36 - Sustainable Seafood Focus: Insights from Barton Seaver 24:46 - Engaging in Restaurant Matters: Urging for Informed Participation 32:13 - Community Support and Advocacy: Gratitude and Honor 35:57 - Bakers Against Racism: Raising Funds through Culinary Events 36:36 - Unpacking the Impact of Culinary Programs 40:11 - Empowered Chefs: Organizing after Intensive Training 45:19 - Danny Myers: A Pioneer Ahead of His Time 48:00 - Finding Common Ground for Success: Competing Business Owners Unite 50:42 - Navigating Social Media Mindfully: Managing Stress and Impact 53:50 - Effective Communication: Context and Audience Matter 57:33 - Outro Guests Social Media Links: Instagram: https://www.instagram.com/table81/?utm_source=ig_web_button_share_sheet&igshid=OGQ5ZDc2ODk2ZA== Facebook: https://www.facebook.com/KatherineMillerDC Twitter/X: @‌table81 Threads: @‌table81 Linked In: Katherine Miller Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

New Residency at The WREN in the Watermark Hotel Hi there 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 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 oh 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?! Oh Erik Berman, you are up! Erik Bergman Director of Restaurants & Bars at The Watermark Hotel 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 — Featured Guests: Des Reilly and Kris Carr He/him/his + he/him/his Des - Managing Principal, Co-Founder, SRG Concepts; Kris - Managing Principal, Co-Founder, SRG Concepts Highlites with time stamps: Guests Social Media Links: Instagram: https://www.instagram.com/chickenandwhiskey Facebook: https://www.facebook.com/chickenpluswhiskey https://www.facebook.com/TheWalrusNationalHarbor https://www.facebook.com/doimoidc Twitter: https://x.com/chicken_whiskey?s=20 Quotes "Stay true to yourself, reject BS, and present a united front to earn your staff's support." - Des Reilly "Our goal: a neighborhood bar that surpasses expectations, ensuring exceptional experiences and a guarantee of fun." - Kris Carr Chapters 00:00 - Introduction 04:02 - Promoting Human Rights Through Culinary Excellence 09:43 - City Center Chronicles: Unveiling the New Development 11:21 - A Decade of Deliciousness: Celebrating 10 Years in the Restaurant Industry 16:19 - From Insight to Success: Jamie Mulholland's Impact 18:04 - Navigating the Unknown: Embracing Fluid Situations 21:21 - Bartenders to Masters: Rising Through Operations and Creativity 24:48 - Vibrant City Vibes: Praising Diversity and Energy 28:35 - The Fortunate Second: Aligning with Key Operators 30:55 - Simplicity as the Backbone: Unveiling the Operational Approach 34:24 - Dive Bar Dreams: Chris' Vision Takes Shape 36:41 - Alma Cucina Latina: A Worthwhile Indulgence 41:05 - Un

Look at where I am! I have had a new Residency for the month of November and today is the last day here at The Point — wah I know — it is so bright and so beautiful and the staff is so fantastic. BUT! While I am filming/recording Industry Night at a new location for the month of December (the WREN in the Capitol One Building in Tysons),  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 have been hosting Industry Night in their pretty fabulous property. 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 done here! Which leads me to what we are talking about today. Last time I was in Greg & Dave Perra 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! But what happened? What happened to our historic waterways? How did we get here and what is our future? In to educate & discuss is Quinn Molner, Director of Operations of and Anacostia Riverkeeper with his insight & involvement, Greg Casten. Quotes "Trash trap systems prevent waste in the main stem. Excitingly, we recently hosted SPLASH, the first swim event in the Anacostia in over 50 years, overcoming historic pollution."- Quinn Molner "Anything we can do to just let people know there's an effort to clean this up. Whatever it is, get off your butt and get involved and be involved." - Greg Casten Featured in the Episode Quinn Molner & Greg Casten Instagram:https://www.instagram.com/anacostiariverkeeper/ Facebook:https://www.facebook.com/AnacostiaRiverkeeper Twitter: Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com Chapters 00:00 - Intro 05:11 - DC Sewage and River Contaminants: Recent Improvements 08:03 - Plastics and Environmental Concerns: An Evolving Landscape 12:28 - Collaborative Advocacy for Equitable River Access 14:06 - Effective Communication Tactics: Politicians Engaging Local Communities 16:31 - Nature's Impact on Health and Well-being: Promoting Respect 20:38 - Costly Sediment Accumulation: Continuous River Maintenance 22:37 - Improved Water Quality: Anticipating Swims in the River Tunnel 26:50 - The Power of Cleanup: Transforming Consumption Mindsets 30:54 - Successful Plastic Bag Fee: Exploring Aggressive Options 34:00 - Promoting Environmental Awareness and Community Involvement 37:07 - Outro

Welcome to another episode of Industry Night! So if you pay attention to my insta feed you know I have been traveling for the past month. I have had the incredible good fortune to travel through different areas of Italy - a little bit of work and a little bit of play — back to Sardinia, first time traveling to Como and being in Milan during fashion week. It was all pretty fabulous. The sites, the sounds, the conversations, the wine and the food — so I’m gonna take you on a quick tour of Northern Sardinia: -But first can we talk about flying La Compagnie?! -Stayed at the fabulous Petra Segreta -The Town of San Pantaleo -Sardinian flatbread - Pane Caseau - My Kryptonite -JBeach -L’Assaggio — Mussels for days - and pasta -Surrau Vineyard — Vermentino & Cannanau -Alghero — the Cliffs! Dinner at the Marina at Porto Rotondo — more pasta & lobster -Favorite beach — Cala Granu — more pasta, Sardinian clams and lobster -Last night at Il Fuoco Sacro - Michelin Starred Executive Chef Luigi Bergeretto and the famed Enrico Bartolini, We met so many incredible people and explored even more this year. It is our happy place. Next I’m gonna take you to Como — wait until next week — cause as much as I would love to sit here and talk about Italy um do you see me sitting in a new setting?! I am at the beautiful Capital Jewish Museum in downtown DC. Now some of you who have been watching/listening to me for a long time may remember that I had the team from the Museum last year — the museum was not opened yet but as a way to get people excited about the opening they threw this pretty fabulous festival last October. I was there, I interviewed Michael Twitty (IYKYK), the sun was shining, the food was delicious and all the people were there. BUT the museum was not open. So, guess what? It is now open. The Museum opened its doors in the spring of 2023. And it is glorious. Now, last year I heard from some people — another Jewish museum?! — so let me get this out of the way now: The Holocaust museum is not a museum celebrating the life and times of Jewish people. It bears witness to the tragedy of the Holocaust. The Capital Jewish Museum explores the Jewish experience in the national capital and inspires visitors to connect, and reflect thanks to a beautifully laid out and thoughtfully curated museum. So excited to talk with some of the people who made this all happen today: -Malki Karkowsky, Chief Advancement Office -Bettina Neudert-Brown, Principal, Lead Designer for Capital Jewish Museum | SmithGroup Sarah Leavitt, Curator Let’s get into it … Takeaways Information and Technology in Healthcare Revolutionizing Competency Validation in Education AI in Healthcare: Teaching, Learning, and Development Enhancing Healthcare Education with AI Innovations in Preceptorship and Residency Moving Beyond Skills Lists: Competency-Based Education Emerging Trends: Healthcare and AI's Future Quotes "Engaging in conflict and conversation is essential for our community. Prioritizing our role as a center for these discussions is crucial."– Malki Karkowsky "We work closely with the museum to provide the ideal space for exhibits and support areas. Our collaborative effort, alongside exhibit designers, ensures a successful outcome."–Bettina Neudert Brown “It's an incredible opportunity to promote understanding and emphasize why history matters.”–Sarah Leavitt Featured in this Episode Bettina Neudert-Brown Instagram:https://www.instagram.com/smithgroup/ Facebook:  https://www.facebook.com/SmithGroupCo LinkedIn: https://www.linkedin.com/company/smithgroup/ Sarah Leavitt Personal Facebook: https://www.facebook.com/sarah.a.leavitt Malki Karkowsky Instagram:https://www.instagram.com/mkarkowsky/ Facebook:https://www.facebook.com/mkarkowsky Capital Jewish Museum Instagram:https://www.instagram.com/capjewishmuseum/ Business Facebook:https://www.facebook.com/CapJewishMuseum Twitter: @‌capjewishmu

Welcome to another Industry Night here at The Point in DC. Yes, I have been out and about last week — did you see me? Actually, you did not see me because I have been sunning my tush in lovely St. Martin. Once again, I ate through the delicious town of Grand Case, nestled on the French Side of Saint Martin. And yes, Caribbean spiny lobster was consumed daily, but you know I have a voracious appetite: -First Night lobster and ribs at the lolos aka the shacks. Our favorite, Cynthia's Talk of the Town -Picked up warm croissants, savory & sweet, every morning from Maison Chocolat (pro-tip: the iced cappuccino) -Tuna and other incredible raw fish prepared all the ways at Rainbow Cafe -Gold-flecked caviar topped beef tartare at Le Pressoir -Strands of pasta topped with silky burrata at Spiga -Carpaccio of tuna & wahoo fish at Le Bistonome Talk about if you know you know! Okay, on to today's show. BBQ! What do you consider BBQ to be? An outdoor meal? Proteins roasted over a wood or charcoal fire? High heat? Low heat? And what about all the styles?! Texas, Carolina, Memphis? AND that's just in the US. We know a whole world cooks in this style as well. How does Grilling differ from BBQ,  I mean, seriously?! So, over the summer, I had the chance to sit with Debby Portillo Gonzalez on F&TB. She was nominated for a RAMMY award. And while I was already a fan of her & her husband's Fernando Gonzalez 2fifty Texas BBQ. Their story is fascinating. They met when they were young — teenagers — and they took a long road from El Salvador to open up 2fifty Texas BBQ during the shutdown of 2020. I am so excited to talk with Debby & Fernando today,  talk their Salvadoran heritage, their food, and all the things. Guests Social Media Links: Debby & Fernando Gonzalez Instagram: Fernando:https://www.instagram.com/fher_gope/ Debby:https://www.instagram.com/debbyportillo/ Business:https://www.instagram.com/2fiftytexasbbq/ Facebook: facebook.com/2fiftybbq Quotes "We had to prove to the government, to this administration, that our plan would work fast because time was limited." - Debby Gonzalez "Be creative in the kitchen, experimenting and trying new things. Like a skilled cook, make a plate out of whatever you have. Yes, you can!" - Fernando Gonzalez Chapters 00:00 - Introduction 05:28 - A Growing Barbecue Scene: Couples Open a New Restaurant 07:46 - Close-Knit Family and Restaurant Roots: The VIP Table Experience 11:38 - Life Amidst Civil War: David's Upbringing and Perspective 15:11 - Salvadorians Making a Mark: Creating and Importing Goods to the US 18:12 - Engineering and Transformation: A Fascinating Journey of Change 20:04 - From Tasting to Learning: The Amazing Brisket and Smoking Process 25:21 - Texas-Style Barbecue: The Utilization of Highly Seasoned Woods 26:12 - Catering Service: Weekends Filled with Delicious Orders 30:22 - Immigration Fast Track: Advice from an Attorney for Government Approval 33:45 - Unexpectedly Perfect: The Landlord's Suggestion for Restaurant Space 35:48 - Expanding the Menu: Curiosity Drives the Creation Process 41:01 - Personal Stories and Consumer Connection: Enhancing Understanding 42:57 - Opportunities in the Restaurant Industry 46:41 - Promotions and Growth: Fostering a Family-Like Atmosphere 49:55 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Look where I am! I'm down at Buzzards Point the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the month of November the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don't know the Point is Winner of the Restaurant Development & Design Magazine Award for "Best Restaurant Design," The Point has a glorious outdoor patio ideally situated where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. Yes, I have been out and about the last week — did you see me? Little Black Bird - Chef Ryan Moore's and restaurateur Ashok Bajaj's darling wine bar in Tenley Casa Teresa in The Square - Richie Brandenburg and Rubén García's new massive food hall features the delightful restaurant, Casa Teresa It was a celebration of 1000 Hilton Garden Inns at the Hilton Garden Inn in Haymarket, Virginia - do not judge - Chef Joel Valente wowed us at his Red House Tavern On to today's show. So, I met today's guest omg like a really long time ago. Way back in the day, Victor Albisu was the chef at BLT Steak here in DC. This was 18 years ago? DC was in the process of getting it's mojo, and Victor here was at the beginning of that wild wave. Throughout the years, Victor has been behind amazing concepts - Del Campo, Poca Madre  and the fast-growing Taco Bamba. It's hard to believe that Taco Bamba started with a taqueria shop out in Falls Church in 2013, and now ten years later, Victor has eleven locations across Northern Virginia, Maryland, and Raleigh, NC, with more coming! We get into all the details ... Plus, stay tuned at the end of the show for the bonus content featuring Victor's run-in with ZZ Top. Guests Social Media Links: Victor Albisu Instagram: https://www.instagram.com/tacobamba/ Personal Instagram:https://www.instagram.com/chefvictoralbisu/ Facebook:https://www.facebook.com/tacobambalandmark Quotes "Maintaining balance is essential, as both negative and excessive positive emotions can equally impact our well-being." - Victor Albisu "Balance is the foundation for both our desire for growth and our commitment to creativity and service. It is the key to our success." - Victor Albisu Chapters 00:00 - Introduction 05:24 – Chef Victor Albisu: Pioneering DC's Vibrant Food Scene 08:42 - From Talented Chefs to Growing Businesses: The Art of Brand Creation 10:19 - Battling with Purpose and Mental Health: Overcoming Struggles in the Industry 15:03 - Jen and Tom: The Supportive Forces Behind Brand Growth 16:16 - Nurturing Success: The Importance of Food Reviews and Industry Support 20:21 - Plaza Latina: A Game-Changing Competition and Negotiation 24:01 - Innovating Tacos: Exploring Authentic and Diverse Flavors 26:54 - Hesitation and The Next Step: Meeting Industry Demands 33:46 - A Perfect Fit: Fast Casual Dining in a Diverse Area 35:20 - Lessons from Taco Bamba: Simplicity, Challenge, and Growth 39:18 - Double Delight: The Gigantic Egg Roll with Leftovers 44:22 - Evolving Palates: Appreciating Sophistication in Dining Preferences 44:57 - Striving for Excellence: Continuous Improvement and Rising Tides 51:01 - Balancing Growth and Service: Essential Elements of Success 52:43 - Gratitude and Paying It Forward: Passing Along the Support 58:23 - Outro Featuring Nycci Nellis https://www.instagram.com/nyccinellis/ https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

Look where I am! I have a new Residency! I’m down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard  — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don’t know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right?  The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order. And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing. AND! Yes, I have been out and about the last week — did you see me? Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~ Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue. How come I am going to all these events and you are not?  Go to TheListAreYouOnIt.com About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c’mon let’s go do this in DC - what the what?  and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons.  And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the  hospitality world   — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic. Guests Social Media Links: Chef Pepe Moncayo and Aishah Moncayo Personal Facebook:https://www.facebook.com/pepe.moncayo.1048 Business Facebook:https://www.facebook.com/profile.php?id=100078187793510 Personal Instagram:https://www.instagram.com/chefpepemoncayo/ Business Instagram:https://www.instagram.com/jiwasingapura/ Quotes "Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." - Aishah Moncayo "Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." - Pepe Moncayo Chapters 00:00 - Introduction 05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand 09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner 10:38 - Journey from Singapore to DC: Opening a Restaurant with Family 14:10 - Culinary School Experience: Expensive Tui