Hosted by David and Nycci Nellis.

Joining us are Chef Troy Knapp of the Michelin-starred, Blue Duck Tavern in DC’s Park Hyatt Hotel, in to talk about the hotel’s amazing tea program and a forward-looking, employee-focused program for nurturing the team there with nutritious meals; Mike Milyavsky and Ann Gorovoy, founders of Shaker and Spoon, a monthly cocktail subscription program that delivers the craft cocktail experience to your home with beautifully curated recipes and techniques for mixing the perfect drink, every time. (Think Blue Apron for cocktails); Adam Rosenbaum, strategic director for The Meatball Shop, an awesome, meatball-centric, full-service restaurant that’s a hit all over Manhattan and Brooklyn and is opening here on DC’s 14th Street, and Danny Lleda of DC’s Slate Wine Bar, in with tastes and talk of the 200-plus wines he cellars.