FOODIE & THE BEAST

The DC area’s only food & wine variety show, now in its 11th year.
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Foodie & The Beast: Farm to Home Reimagined: November, 14, 2021
As we do every Sunday, David and Nycci gathered a true variety of movers and shakers (literally) in the hospitality and foos space. ICYMI: -There was a whole lotta shaking going on thanks to RAMW’s upcoming cocktail week. Crazy Aunt Helen’s Shane Mayson & Matthew Cockrell of Brasserie Liberté poured us a preview -Last call for Turkey says Mitch Berliner of Central Farm Markets  -Sam Bernstein chatted creating restaurant subscriptions through his Table 22 -The future of vertical farming is the future. We learned so much from Katie Seawell of Bowery Farming  -Give the gift of beer with your own label. Greg Reynolds & Sten Sellier Beltway Brewing had lots of good ideas  Every week, so much to take in. Good thing you can stay current by clicking here - you can subscribe too!   
FOODIE & THE BEAST
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Foodie & The Beast: So A Rooster Walks Into The Studio...November 7, 2021
Open WIDE! On Sunday’s Foodie & The Beast we featured all sorts of big worthy bites: It’s now or never, pick up/order your Thanksgiving needs from Central Farm Markets or you’ll be the Turkey Megan Coyle of The Gallavant Group joined us a few months back to talk Gins of India. This time she poured Rampur Indian Single Mmmmmalt Dawson’s Market now has two locations - Rockville & Dupont Circle - and has always been community focused supporting local non-profits, host to many community events, and has a commitment that 10% of their staff will be individuals with disabilities. Bart Yablonsky popped in studio to talk about Dawson’s latest initiatives You know it, you love it, you want to eat all of it. Roaming Rooster’s Michael Habtemariam (co-owner) joined us with a slew of their incredible free-range, grain-fed, antibiotic free, halal, and delicious fried chicken sandwiches David and I love our dogs (you know we do, check out Lu &Pru &Zu in highlights) and our conversation with Renaldo Webb, founder of Pet Plate, gave us greater insight into our dogs' meals - nutritious & fresh - no kibble That’s #FoodieAndThe Beast every Sunday at 11AM on 1500AM. Listen in here.
FOODIE & THE BEAST
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Foodie & The Beast: Lots of Spirits, No Ghosts: October 31, 2021
No frights but lots of spirits on Sunday’s Foodie & The Beast: Deb Moser of Central Farm Markets says it’s Turkey Time Phil Guernsey, GM & beverage director at La Famosa shook up cocktails of the season including the addictive house-made coquito Anyone who’s been to Ocean City, NJ knows Famous Johnsons Popcorn. We got the 411 on every kernel from Rebecca Juzwiak and maybe a handful of caramel corn as well We love Brunch! Especially long lazy ones. Which is why we invited in Hakan Ilhan to chat about the culture of Turkish Breakfast and how to experience it at Ottoman Taverna   You say vegan we say plant-based, no matter how you say it the new (“plant-based) menu and (vegan) donuts at Elizabeth’s Counter are something to talk about. Owner, Rob Krupicka brought in donuts and dishes for the whole studio All the delish deets can be found here. Dig in ~   
FOODIE & THE BEAST
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Foodie & The Beast: Putting the Pot in Potable: October 24, 2021
We were going to do a show, but then we got high… just kidding - we are professionals! And while we did talk about cannabis-infused drinks on the show, we did not drink them, although we did swirl and sip a variety of Japanese distilled spirits all on this week’s Foodie & The Beast:  It’s boo-tiful at all the area Central Farm Markets Bruce Gearhart and Jake Tennenbaum poured a variety of Japanese spirits like Shochu & Whiskey from Honkaku Spirits The Hill Center has put together a community cookbook that celebrates their 10th anniversary and includes recipes from chefs like Amy Brandwein, Erik Bruner-Yang, and Aaron Silverman, all of whom have taught cooking classes. Book editor Bonny Wolf chats the history of the Center and community cookbooks What isn’t at the new Capital One Watermark Hotel in Tysons? A theatre, beer garden, music venue, hotel and restaurant. So much to see and do, and General Manager Osman Cuadros has all the details AND, Dan Grim, cofounder of Good Stuff Beverages, an all-natural, strain specific cannabis beverage that tastes good. Each bottle contains 100 MG of THC and can be sipped, shot, or used in a mocktail You want to listen. Click for another episode of #FoodieAndTheBeast   
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Foodie & The Beast: No Waste Here, October 17, 2021
On the last Foodie & The Beast, David and Nycci chatted with a group of guests that are bringing back some old favorites and launching new concepts that will be favorites soon: Nothing to be afraid of at any of the area Central Farm Markets. Mitch Berliner has all the gourd-y details. The annual (except for last year!) Shuck It Festival is back October 23 at Tony & Joe’s. Local is the theme featuring wine, beer and oysters all from the area. Greg Casten, CEO of Profish and the seafood-centric restaurant group, Fish & Fire Food Group, and his beverage director, Dennis Shea, poured tastes and filled us in on what to expect this year.  Maryland’s 2019 Chef of the Year, Chef Ashish Alfred – or Chef Al as we call him – has created award-winning restaurants in the Baltimore and DC-metro area under the Alfred Restaurant Group (ARG). You know him for Bethesda’s award-winning Duck, Duck, Goose and soon you’ll know him for others opening this year. (Hint: Get Ready Dupont Circle). Ashleigh Ferran is CEO of In Good Company, an innovator in the world of reusable packaging. In Good Company was recently was honored at the Inaugural, National Reuse Awards (aka The Reusies) celebrating a world without waste.So much happening in the reusable movement. Hell’s Kitchen Finalist, Chef Declan Horgan will be cooking it all up when the 350+ seat Jack’s Ranch Opens in Tysons Corner in a few short weeks  So much to sink your teeth into. Click for the latest ~  
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Foodie & The Beast: Now Din Din is Done Done, October 3, 2021
Foodie & The Beast has officially hit teen-dom. Yes, believe it or not, David and Nycci and our lil' show have been on-air for 13 years. Needless to say, we are ever grateful to the incredible talent that shares their stories, to the listeners that join us each week, to our amazing producer Andy -- who truly keeps the show steady and of course to our sponsors and our station both of whom without we could not do what we do and how we do it. This week we chatted: -All things Central Farm Markets -We learned that Din Din should and could be Done Done thanks to John Aggrey, founder of Din Din, a brilliant response to covid and a new way to build community while enjoying the talents of chefs, food truck operators, and home cooks. -The pandemic has revealed how much we need a more resilient food system. One that sustains the earth and provides sufficient, nutritious food for all who need it. Jenna Umbriac talks about this week's DMV Food Recovery Week. -Who doesn't want Keto-friendly meringue cookies with a little bit of soothing CBD? Luis Sayrols did and now he sells them.   -This fall, the National LGBT Chamber of Commerce (NGLCC) in partnership with Grubhub, come to the rescue of many of America’s struggling LGBTQ+-owned restaurants & allies through a first-ever grant program. Sabrina Kent, Senior Vice President at NGLCC shares the important details. That's #FoodieAndTheBeast, every Sunday for the last 13 years on 1500AM at 11AM - or listen to the latest episode here.
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Foodie & The Beast September 26, 2021: Kitties & Queens
So, we were completely unprepared when Manuela Horn aka the Yodeling Dominatrix sashayed her way into the Foodie & The Beast studio but my goodness, did we have fun: -Deb Moser of Central Farm Markets let us know about the VA market space switch and what’s new at market. -Ala, which translates in Turkish to a blending of colors, recently went through a revamp and now offers cuisine – AND SOME VERY CREATIVE COCKTAILS - melding the flavors of the Levant region. Jenay Dougany, the Beverage Director and General Manager  shook up an array of delish flavors. -Now’s the perfect time to experience the Shenandoah region's vibrant fall colors. Pam Wright, General Manager of Big Meadow in Shenandoah National Park, talked all the great hiking, horseback riding and more, and it’s all about 50 minutes outside the beltway.  -Dust off your lederhosen, the Queen of Oktoberfest, Manuela Horn, is hosting Das Bier Bash with Hook Hall. Manuela Horn, (The America’s Got Talent yodeling, dancing, and comedy act finalist) brings her variety show to DC through October 3. Manuela and Hook Hall owner Anna Valero, also reputed to be a world-class yodeler, went at it in studio. -And this could be CAT-a-clysmic! Kachan Singh, Founder & CEO of Crumbs & Whiskers, throws a spotlight on the adored kitten and cat café, where people can come in and drink coffee, play with kittens, cuddle with kittens, and if they fall in love with a kitten or cat they can adopt them and take them home. (Anyone up for a cat-a-tonic?) Another delish show on the books. Listen to the full episode here.
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Foodie & The Beast: Seeing The World Through Beer Goggles, September 19, 2021
On the last Foodie & The Beast, we said goodbye to summer and hello to fall:  Mitch Berliner of Central Farm Markets says tomatoes and berries (berries!) are still in the market. Get ‘em while supplies last. Wine & Cheese. Cheese & Wine. However you say it, Jill Erber of Cheesetique brought the ooey, the gooey, and the stinky in studio and paired them with warm reds.  The beast is back! No not Greg Engert, but Snallygaster, the area’s biggest brewfest. It roars back into town and Greg, in lederhosen, provided all the beer-y details.  Cookbook author Cassy Joy Garcia is ready to save you time and effort in the kitchen, with her latest book, Cook Once, Dinner Fix.   When the Abi-Najm family, owners of the popular Lebanese Taverna, came to America in the ’70s, they were fleeing the Lebanese Civil War, so they feel it is only right to leverage their success to assist folks who find themselves in a similar situation. At the beginning of the year, Lebanese Taverna raised over $150,000 to support various Beirut-based charities in response to the port explosion. Those efforts continue today to help ameliorate the ongoing economic crisis in Lebanon. Grace Abi-Najm provided the updated insights and info. Listen in for the full episode here.
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Foodie & The Beast: Like a Big Pinsa Pie
On this Sunday's Foodie & The Beast, there was a little snafu with one of the guests, but sometimes things just work out. We had such an engaged and exciting group in studio -- the hour just flew:  This coming weekend is the trifecta! Back to school, Labor Day & the Jewish Holidays -- Central Farm Markets is ready for all the action. We didn't sing "Shake It Up" in studio but we might have well had, Jennifer Kiendl, Bar Manager at Magnolia's in the Mill shook up an amazing array of her locally sourced cocktails. Brent Kroll was back and updated us on the latest happenings at his Maxwell Park (Shaw & Navy Yard locations) and brought with him new chef Masako Morishita. Chef Morishita has created a menu that updates the dishes she grew up learning from her family's restaurant.  It's not pizza it's pinsa! The special style of pizza from Rome is catching on in the states and Chef/owner of Via Roma, Biagio Cepollaro, is helping to make that happen. Click to listen to the latest deliciousness. Tune in Sundays at 11AM on 1500AM or subscribe and listen anytime on any podcast channel.
FOODIE & THE BEAST
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Foodie & The Beast: Our Crazy Aunt Helen Comes to Visit
When the pandemic began - 18 months ago - we had no idea what was going to happen with the Foodie & The Beast radio show, until we got a call from our producer (Andy!) who said: The show must go on -- but with a couple of changes. That week we began doing the show from our bedroom and we recorded the show on Saturdays via Zoom. That experience really opened our eyes to all the ways we can better our show and its content. This week is a great example:    -Mitch Berliner of Central Farm Markets always had the latest about what's at the Market: grapes ~ a rarity for local farmer markets - After a year of Popping Up, Cork is Popping Out! Diane Gross & Khalid Pitts are partnering w/ Chef Ruth Gresser to open a new Cork Market in the Pizzeria Paradiso Spring Valley location. Deets and delish wines poured on air. (Rosé was in the mix, natch) - Industry vet, Shane Mayson swung open the doors of his new, Crazy Aunt Helen's on Barrack's Row with Chef Mykie Moll serving Miss Pixie-style and comforting dishes. David may have consumed a large amount of the deviled eggs and bread pudding -- just saying  - Food (media) is my profession but fashion is my passion, and luckily the Design Foundry's, (a DC-based events company known for its artistic event displays) too. Cory Frank joined us to talk the summer activation fashion funhouse,  #InsideTheWardrobe - The Gathering Spot is a curated, membership community, deeply rooted in culture, that serves as a catalyst for collabs, connections, and innovation. Mitchell McCraw & Chef Martel Stone -- see delish dish above -- decide if we can get in (joking!) The show must go on, it did and does every Sunday at 11am on 1500am or click to listen to the latest.
FOODIE & THE BEAST