FOODIE & THE BEAST

The DC area’s only food & wine variety show, now in its 11th year.
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Foodie & The Beast, February 21, 2021: Frozen Cocktails, Israeli Feasts & Plant-Based Treats
On the latest Foodie & The Beast, Nycci & David chatted to an incredible line up of industry experts, on topics from frozen cocktails to Israeli feasts to plant-based treats and keeping your back of house in order:  *Sam Nellis may be David & Nycci’s son (yes, nepotism lives!) but he is also the very creative bar director at Red Hen and All Purpose where he has launched Sam's Freezer Cocktails that are now at AP Shaw *Bo Davis, cofounder of Margin Edge, a digital solution for common restaurant management issues talked the latest in tech for restaurant operations *Chef Suzi Gerber is an executive chef, food product developer, author, and food and diet medical research specialist, with a passion for plant-based cuisine. She has written Plant-Based Gourmet: Vegan Cuisine for the Home Chef - an amazing guide to making more than 150 high-end, restaurant-quality, vegan dishes at home.  *Hamantaschen throw down w/ Israeli chef, food writer and food historian, Vered Guttman. Vered leads cooking classes at the Sixth & I synagogue focusing on Israeli and Jewish food from around the world and tells the stories behind those Jewish culinary traditions. Tune in so you don’t miss a morsel - click here.
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Foodie & The Beast from Home: February 14, 2021
How lovely was it that Sunday’s Foodie & The Beast landed on Valentine’s Day? Per usual, David and Nycci gathered a delightful crew to spread delicious antidotes and offer up some heartfelt gift ideas:   As on every show, Deb Moser of Central Farm Markets talked what’s at market including new vendors. Chef Jonathan Bardzik is a storyteller, cook and author. A regular at Central Farm Market’s demo stage and launching a new television series soon. Chef Eric Adjepong, a finalist on season 16 of Bravo's Top Chef and a contestant on season 17 of Top Chef All Stars, recently announced his first cookbook and a children's book, both telling stories of the African Diaspora through food & history. Literally, a terrific conversation.  Many a Valentine wants to makeover his or her culinary kingdom, inside or outdoors. So we invited Jessica Petrino to join us – She has an unusual career, specializing in appliance industry education initiatives for the AJ Madison Learning Center. Nycci got all drool-y learning about the latest in kitchen appliances and technology. Andre McCain, founder and CEO of HalfSmoke, has launched a variety of pop-ups and outdoor experiences as ways to survive and thrive during the pandemic. So much to learn, so much to eat, so much to drink, and so many kitchen appliances and outdoor pizza ovens to invest in. All that and more — click here to listen in.
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Foodie & The Beast from Home: February 7, 2021
How fitting that a BIG SHOW from Foodie & The Beast should debut on the same day as the BIG GAME! Super Bowl Sunday notwithstanding, the entertaining moment of this snowy day was our guests:  *Deb Moser, co-founder of Central Farm Markets delivering essential "what to look for" Valentine's Day gifting *Monica Badlani, founder and COO of Somrus Cream Liqueurs, a delicious treat that's challenging Bailey's market domination *Childhood buddies Phil Whittaker and Phil Monde who grew up to become "mover and shaker," recording industry moguls (Fred) and top client financial advisors (Phil) and decided to buy into VERY successful Atomic Wings, with a soon-to-open and DC's first franchise right across the street from Howard University *And, Sean Oh of Virginia's Oh! Market, an international foods wonderland (and, at 47,000 sq. ft., also a wanderland) that plans 10 more, superstore-size markets across the area in the coming years. So so much happening in the DC Metro Area. Tune into the latest Foodie & The Beast here (and remember to listen every Sunday at 11AM on 1500AM).
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Foodie & The Beast from Home: January31, 2021
There was literally "Snow" place to go on Sunday but  #FoodieAndTheBeast. David and Nycci took a virtual trip to Nicaragua for a coffee cupping, pretended to be in Tuscany sniffing and slurping olive oil, headed online for fab design inspo, and drooled over loaded-lobster mac. Another great show featuring incredible guests who are passionate about their products and profession:   *What's at Central Farm Markets with Mitch Berliner & Deb Moser  *Jodi Lehr, partner of boutique coffee company Santa Lucia Estate, one of DC’s Original sustainable coffee companies and known for selling its premium 100% Nicaraguan coffee to restaurants, hotels and caterers and now to you at home. *First, she was a marketing exec at Saks Fifth Avenue, then she became a DC Area luxury publicist, and now Heather Shaw Menis shares her fabulous taste and aesthetic through Curio By Fifth & Main  *Seen on this past season of Hell’s Kitchen, Celebrity Chef JR Robinson is the man in the kitchen and talent behind the business concept for KitchenCray.  *Luanne Savino O’Loughlin manages Olio2Go, an online (and brick-and-mortar) retailer of Italian olive oil. One of her top resources is Giorgio Franci, owner of Frantoio Franci, one of Italy’s most awarded olive oil producers companies. Together they chatted body, aroma and flavor of Frantoio Franci from both Virginia & Italy. So while not live and in studio, we are live from our bedroom. It's kind of sexy and all sorts of delcicous. Listen in to the full episode here.
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Foodie & The Beast from Home: January 24, 2021
In celebration of sous vide….! For the third year in a row, Foodie & The Beast toasted & hosted our friends at Cuisine Solutions, the global authority on sous vide (the innovative slow-cooking technique that Cuisine Solutions’ founder, Dr. Bruno Goussault, pioneered, perfected, and popularized). Today’s show is dedicated to exploring the world of sous vide, getting the 411 on the International Sous Vide Day festivities on the January 26th and the overall “journey” from the early 1970s as a unique cooking technique employed by the world’s most famous fine dining chefs, to its common use today, not only in restaurants of all types, but by millions of consumers who have found a better way to prepare, cook, and enjoy everything from meats and poultry to produce and so much more. Joining us on the show as to celebrate Sous Vide Day : Gerard Bertholon, Cuisine Solutions’ Chief Strategy Officef and an inductee into the exclusive Académie Culinaire de France Chef AJ Schaler, Executive Chef of Cuisine Solutions’ CREA (The Culinary Research and Education Academy). CREA is a global leader in culinary research, education and consulting Celebrated chef Katie Button, of Asheville, NC, a four-time James Beard Award nominee, cookbook author, and prominent proponent of sous vide.       TV star, chef, author, and global philanthropist, Grace Ramirez Listen in as we discuss how sous vide went from the kitchens of Michelin-starred chefs to your kitchen and to feeding those in need - especially during a pandemic. 
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Foodie & The Beast from Home: January 17, 2021
The tasty fun from the latest Foodie & The Beast (from home): *Deb Moser of Central Farm markets gave a 411 on all the local spirits and brews that can now be found at market. *Julie Peterson of Marq Wine Group gave an updated tutorial on the range of incredible wines that can be had from the country of Georgia.  *True Neapolitan pizza is a baked work of art cooked in wood-fired pizza ovens manufactured by masters in Naples. Pizzeria Pupatella brings the real deal to several DC area locations. Michael Berger, one of the partners, talked (pizza) shop.  *Former Lawyer, Yael Krigman discovered that she preferred baking and was really good at it. Cut to today and her Woodley Park bakery, Baked by Yael, features hand-rolled and boiled bagels, award-winning cake pops, challah, black & white cookies, and much more.  *Jordan Fainberg went to Italy in search of a great pizza that could be baked, sold frozen and baked again at home. What he found was Pinsa – Yes, it’s a thing, yes you can order it here locally and, yes, Jordan told us all about it. Listen to the full episode here.
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Foodie & The Beast from Home: January 10, 2021
Surprisingly and happily, with a new year still battling COVID 19, there are new restaurants and other hospitality innovations popping up. Joining us on the first show of 2021 on Foodie & The Beast: * Deb Moser, co-founder of Central Farm Markets, with valuable info about shopping for the freshest of the fresh, farm-to-consumer produce, meats and more, during the pandemic. *Zach Patterson, of Melrose Umbrella Co. bar in LA and a Genever (Gen-aa-ver) Category Ambassador, with a tutorial on the differences between gin and genever (a cross between gin and whiskey). *Chef Kevin Tien, hailed by Food & Wine as one of America’s 10 best new chefs, now executive chef at Moon Rabbit, his modern Vietnamese restaurant at the InterContinental Washington D.C. on The Wharf. * Hollis Wells Silverman chatted about her recently opened, The Duck and the Peach, one of three she’ll open at the 700 Penn development on Capitol Hill. Think laid-back Northern California cuisine with a dose of New England comfort. *Neighborhood Restaurant Group – they of Iron Gate, Blue Jacket, Rustico and more – has a new addition run by a leading chef. It’s Leni, an all-day cafe headed by James Beard-nominated chef Brittanny Anderson, that opened November 2020 at NRG’s The Roost on Capitol Hill. Leni pays homage to 1970s eastern European health food trends (think fermented foods, lots of whole grains, etc.). Listen to the ful episode here.
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Foodie & The Beast from Home: December 13, 2020
Delicious insights and info? You want them? You know #FoodieAndTheBeast has them. Joining us on last Sunday's show: Blood Sweat Tears vodka’s Umberto Luchini, founder, and proprietor of the Wolf Spirit Distillery in Eugene, Oregon. On with Umberto is Ledy Van Kavage, senior legislative attorney for the Best Friends Animal Society (and current chair of the Illinois State Bar Association’s animal law section), talking about their charitable efforts to protect homeless, mistreated and injured pit bulls.  June Blanks, co-founder, Cooler Supply, has a very cool, turnkey solution that redefines holiday gifting to show your staff appreciation and boost morale during the work-from-home experience.  Rob Bildner and Elisa Spungen Bildner, authors of “The Berkshires Farm Table Cookbook” are on. Coincidentally, last Friday their new cookbook was named New England Cookbook of the Year. It is an incredible read and a real tribute to the farmers of the region. Joey Jurgielewicz, the Duck Guy! He’s a fifth-generation duck farmer who happens to supply Pekin ducks (that’s not a typo; that’ a type of duck, friends) to many of the East Coast restaurants you know and some you don’t, plus many others around the U.S., and now you can order you own Truly another delicious show. Click here to hear it all.
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Foodie & The Beast from Home: December 6, 2020
If you missed the latest Foodie & The Beast, you really did miss some good and usable info, even in this COVID crazy world. Deb Moser from Central Farm Markets chatted all sorts of info about great holiday meal ingredients – from fresh produce and meats to poultry, awesome potables, gift basket ideas and more – including all the COVID safety procedures.  We spoke at length with Rob Arthur, GM, and Emmanuel West, beverage director and somm, at Baltimore’s ultra-luxe and only Relais & Chateaux property, the Ivy Hotel. This boutique property is in a Mount Vernon-district historic mansion, and continues its adherence to the best in hospitality from their high teas to dining in their signature restaurant. The Ivy is a staycation wonder and ultra-on-top-of COVID safety precautions.  We were joined live from London by Thom Elliot who, along with his brother James, spent months touring Italy and other spots around the world to write THE definitive guide to and cookbook for …PIZZA! It’s PIZZA - RECIPES, STORIES, HISTORY, PLACES, PEOPLE, LOVE, and we both found it to be a totally entertaining and informative read and no surprise, Thom was a great interview.  An old friend of the show, The Rock -- chef Rock Harper-- joined us. Among other accolades, Chef Rock gained national recognition when he won Season 3 (2007) of the Fox Reality television cooking show Hell’s Kitchen, hosted by Gordon Ramsay. Chef Rock opened Queen Mother’s restaurant in the La Cocina space in Virgina, just this week and he gave us a history of his mission to serve the best in fried chicken —  ever. And, he does! For the latest in all things delicious, click here.
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Foodie & The Beast from Home: November 22, 2020
Foodie & The Beast pre-games for the coming Thanksgiving holiday with this week's lineup of delicious guests:  Natalie Vachon, Area Director of Marketing for half luxe, boutique hotel and half spectacular art gallery, Hotel Zena, and Jasmine Diaz, Assistant Food & Beverage Director and the creator of the cocktail menu at the hotel's Fig Leaf bar.   Bonnie Moore, Executive Director of Real Food for Kids, a group of Fairfax County, VA parents who advocate for increased quantities of fresh, whole foods in schools. Real Food for Kids has several important initiatives for feeding kids and families disadvantaged by aspects of the COVID lockdown.  The Navy Yard's La Famosa brings soulful Puerto Rican cooking to Washington, DC’s Navy Yard neighborhood. Chef and owner Joancarlo Parkhurst talked about menu creation and rollout.  Have you tried Money Muscle BBQ? It’s a food truck concept from the husband and wife team of Chef Ed Reavis and Jennifer Meltzer, who also owns All Set Restaurant & Bar in downtown Silver Spring, Maryland.  Another Sunday, another show and more incredible ways to eat and drink your way through the DMV area. Listen to the full episode here.
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