Industry Night with Nycci Nellis

Hey All and thanks for joining me again. It was patio season and no … now it isn’t This is spring in DC. One day it’s sunny and 70 and one day it’s sunny and 30. ANYWAY. The ridiculous weather aside, it doesn’t take away my excitement from taping this month’s show at Tony & Joe’s. I am down on the sparkling Potomac water, watching the boats go by. This is a so if you know you know situation. Tony and Joe’s has one of the best patios in DC with views of the Kennedy Center. As I have said, once the weather hits an acceptable temperature, find me out on that patio with a tray of fresh shucked oysters and a glass of Rose. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show and the work that I do.

Later in show, I’ll be chatting with The Mary Taylor. Mary Taylor of Mary Taylor wines. For the span of her professional life, she has been active in all aspects of the wine industry, whether selling high-end French and Italian wines at the Sotheby’s auction, opening a retail store in lower Manhattan, serving as the president of a Tri-state area wholesale company, or working as a portfolio manager for a major distributor covering the entire United States. Fast forward to now and Mary Taylor Wine is the largest self-funded female wine importer in the United States. If you don’t know Mary Taylor - you are about to …

Highlites with time stamps:

Guests Social Media Links:

Instagram: https://www.instagram.com/marytaylorwine?igsh=NHZtenN4MGZvMWE4

Facebook: https://www.facebook.com/marytaylorwine

Website: https://mt.wine/?fbclid=PAAabbT-MG5NfoSANf2pq2lxe7a7DTY7ZMYYLGMBqCo4FFNzwiylUk79NapDc_aem_AbBRpJzaGn6dFgarEFlD_ecjGHjIwHZCK4yK-KViK5bj0RjPQTtpsxz8AOc4x_wlj8c

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Produced by Heartcast Media

http://www.heartcastmedia.com

Hey All! Thanks for joining me again on Industry Night with me — Nycci Nellis. It is patio season in DC and I am so so excited because this month’s show is being tapped at Tony & Joe’s right down on the water in Georgetown. If you live in the DMV or have ever visited this city chances are you’ve been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center.

Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten and his whole team for always being such a tremendous supporter of me, this show and the work that I do.

Today, I’ll be chatting with you. Hugo Mogollon is the Executive Director of Fresh Farm Markets here in the DMV. Before launching The List in 2003 I was already a Fresh Farm supporter. I would schlep all five kids down to Dupont Circle on Sundays not long after that first market opened in 1997 and we would leave with bags and bags of vegetables, eggs and fruit. Once in the Industry, I became friendly with the FreshFarm founders Bernie Prince and Ann Yonkers. They were some of the first guests on Foodie And the Beast. Over the years FreshFarm Markets have expanded with more than 20 markets and have created incredible outreach programs that bring fresh food to so many people. AND, FreshFarm has launched many businesses in this area as well. Giving makers an opportunity to R&D, grow and create brick & mortars — Call Your Mother, Red Apron and Gordy’s Pickles comes to mind.

But first a little on where I’ve been:

-I Emceed the Embassy Chefs Challenge and it was amazing

-I ate all the things at the Regarding Her Women’s History Month Dinner at Centrolina with Tiffany MacIssac, Amy Brandwein, Ellen Yin, Kimberly Prince and Rochelle Cooper

-I also judged a pisco competition at Causa — cause that’s what I do

-And, not food but a lil’ culture, took in the Star Power exhibit at the Portrait Gallery. I am a huge George Hurrell fan.

As I mentioned, I am a FreshFarm fan and a shopper. In 2019 Hugo Mogollon joined FreshFarm as executive director. Fresfarm merged with Community Foodworks, which Hugo had led for five years, and now FreshFarm is the largest farmers market organization in the Mid-Atlantic. What Freshfarm can now offer as a regional food system is immense as is their reach and impact. I am ready to get all updated, aren’t you?

Quotes

"We help farmers unlock wholesaling potential by skipping minimum orders and pricing sheets, providing a learning opportunity before engaging with larger institutions."- Hugo Mogollon

"You can have someone ensure they're not on the phone constantly, as face-to-face interaction holds significant value."- Hugo Mogollon

Featured Guest

Hugo Mogollon

Personal Instagram:

Instagram (@hfmogollon)

Facebook: Freshfarm

Website:

Twitter:  FRESHFARM (@freshfarmdc) on X

Personal Twitter: Hugo Mogollon (@hugo_mogollon) on X

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Powered by Heartcast Media

Home - Branded Podcast Agency: Your Trusted Production House

Chapters

00:00 - Introduction

05:08 - Cuban Showcase: Varied Guests, Enriching Encounters.

10:27 - Unveiling Fresh Farm's Legacy and Market Dynamics.

11:59 - Uncovering the Remarkable History of a Local Market.

15:32 - Enhancing Fresh Produce Accessibility and Affordability.

18:47 - Balancing SNAP Technology and Direct Farmer Sales.

21:28 - Curating Diverse Offerings at the Farmer's Market and Streamlining Data.

23:49 - Collaborative Leases and Market Support

27:59 - Advancing Food Access for Farmers and Institutions.

31:24 - National Growth of Farmers' Markets: A Boon for Businesses.

33:46 - Advocating Sustainable Agriculture for a Robust Food Ecosystem.

36:51 - Seasonal Fruits and Vegetable Subscriptions for Sustained Freshness.

41:56 - Collaboration Program Empowers Common Grain Alliance Partnerships.

45:35 - First Farm’s Distinct Focus on a Holistic Food Ecosystem.

47:09 - Envisioning Innovative Strategies to Enhance Restaurant Food Access.

48:15 - Outro

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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

Hey All and thanks for joining me again on this week’s Industry Night. So excited to spend this month at Tony & Joe’s down on the waterfront in Georgetown. If you live in the DMV or have ever visited this city chances are you’ve been here. They have one of the best patios. It looks out on the Potomac with views of the Kennedy Center. Seriously on a gorgeous day you want to sit out on that patio with a tray of fresh shucked oysters and a glass of Rose and watch the boats go by. So special thanks as always to Greg Casten for being such a tremendous supporter of me, this show and the work that I do. I’m going to chat with Greg in a minute about the history of Tony and Joes and Tony - Greg’s Uncle Tony - who was such a character and just recently passed away. Later in the show, I’ll be chatting with good friend and wine authority Winn Roberton. Winn runs the show at Michael Mina’s Bourbon steak and I love talking wine with him. And by the end of today’s show, you will too.

But first — one of my favorite things to do is talk about where I am eating and I kid you not, I have been seriously out and about and eating all the good things — mostly!

-I celebrated the Lunar New Year with Scott Drewno & Danny Lee at Chiko for their Lunar New Year Tea — They brought in Jill Nguyen of Capitol Jill Baking and Caroline Ta of Sweets by Caroline — ginger scones, dumplings, tea sandwiches and milk buns

-Popped into Fiola for a glass of Mt Etna Bianco & airy gnocchi

-Love a Rasika check in and on a Friday it is hopping

-I’ve been to Moon Rabbit twice in the last two weeks — it is that good — you may have listened to my show with Kevin Tien & Susan Bae and team that I did there before they opened and everything that we talked about — their intention, commitment, passion — it all ends up on the plate. There’s also a really sunny vibe — they are all so happy to be there and be open and be serving delicious mod -Vietnamese. Do not miss the pate chaud or any of Susan’s desserts.

-I stopped by Tail Up Goat. They are now doing a tasting menu only in the dining room so I just sat at the bar had a wonderful glass of La Croix Gratiot Les Zazous — a truly lovely white that Bill Jensen recommended. He also poured me a funky wine - Sipon from Slovenia — and of course he poured me a riesling because it makes him crazy that I don’t like it an I have to tell you — he didn’t even try. He poured me a riesling that had a sweet finish and I was like you gotta be kidding me. When I bring in Winn we are going to talk about Somms and their love of riesling

Last one — although I have so many more places that I have been — I went to Service Bar. Now if you know me you know I’m not really a cocktail drinker. But it had been a minute since I had been in and I was looking forward to catching up with Christine Kim. Again, the city was pretty lit up. U Street had bars filled and people waiting on lines to get in and other people pouring out of the bars. So fun. They play amazing music and if you are a cocktail drinker while the place looks like a hole in the wall — the cocktails are thoughtful, balanced and well made

Okay! On to today’s show!

When you are at Bourbon Steak there is a very tall individual walking around busily taking care of all the patrons — you cannot miss Winn Roberton the head sommelier at Bourbon Steak. And there’s over 750 labels on that wine list!

A local boy! Raised in Washington, DC, Winn's journey into the world of wine started as a server at Bourbon Steak in 2008.

Quotes

"Turning this complex into an island demanded unique efforts. Sometimes, reaching it required a boat, reflecting resilience and determination." - Winn Roberton

"I love sparkling wine, especially champagne. It's versatile and food-friendly, my go-to choice both at home and when I'm out." - Winn Roberton

Chapters

00:00 - Introduction

03:50  - Rasika: A Culinary Delight with Vibrant Flavors

06:42  - Service Bar: Crafted Cocktails and Inviting Ambiance

16:06  - Embarking on a Journey through Hospitality and Wine

20:43  - Decoding the Intricacies of Wine Flavors

29:14  - Fostering Wine Conversations and Building Connections

29:58  - Exploring and Navigating the Vast World of Wine

35:14  - Unpacking the Nuances of Hospitality, Tea, and Wine Lists

37:01  - Discovering the World of Unique Sparkling Wines

39:28  - Revealing Champagne Secrets for Enthusiasts

44:10  - Anticipating Future Changes in the Business Landscape

49:53  - Conclusion

Guests Social Media Links:

Winn Roberton

Instagram: https://www.instagram.com/bourbonsteakdc?igsh=enR3dGF0bmcyOGd6

Facebook:https://www.facebook.com/bourbonsteakdc

Website: https://www.fourseasons.com/washington/dining/restaurants/bourbon_steak/

Featuring Nycci Nellis

https://www.instagram.com/nyccinellis/

https://www.thelistareyouonit.com/

Powered by Heartcast Media

http://www.heartcastmedia.com

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

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://www.heartcastmedia.com

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