INDUSTRY NIGHT

Take a deep dive into the Industry and beyond.
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The Trailblazing Restaurateur & Complicated Man: Industry Night, January 26, 2023
Charlie Trotter — Changed the way we eat in this country today. Chef, restaurateur, cookbook author, television star multi multi award winner — but also mercurial, demanding tempermental — maybe he would say I’m just driven to do what I want to do. And let’s be honest Charlie Trotter did just that. Now I never met Charlie or dined in his famous Chicago restaurant but I have heard story upon story over the years from the legions of chefs who worked under him — forget six degrees of kevin bacon —- it’s more like six degrees of Charlie Trotter. In with me today to chat about the man .. the myth ... "I wanted people to at least appreciate what he went through in order to make Charlie Trotter's what it was and to have an impact on American fine dining." - Rebecca "He was really trying to make the best possible product he could for the customer." - Michelle "He was always very generous with me and my family and my career and everything and turned, you know, so grateful." - Michelle Listen to the full episode here. Watch the full episode here. Our Guests: Rebecca Halpern - Director of the new documentary, LOVE, CHARLIE - Instagram Lisa Ehrlich - featured in film; Charlie Trotter’s first wife and partner in opening Trotter’s in Chicago Michelle Gayer - Pastry Chef; served as Executive Pastry Chef at Trotter’s and Trotter’s To Go
INDUSTRY NIGHT
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Makers Are The Entrepreneurs of The Future: Industry Night, December 29, 2022
ICYMI! Back during the holidays I got to chat with Julie Greenstein and Debbie Sonnenreich,  Co-Founders of one of the best pop-up markets in the region, URBNmarket. Years ago — DC didn’t have a single market dedicated to local makers and craft artisans. Now, our cup runneth over!  AND, URBNMarket is an upscale, incredibly well-curated handmade, and vintage, market is that continues to pop up all year long. Julie and Debbie joined me on Industry Night to talk more about the growing trend and they brought with them some of their makers: -Crystal M. Ellis, B.Birdwatcher Spiritual Stones -Terra Saunders, Creator/Co-Founder, Della Terra Organics -Sebastian Shriver, Founder, Black Eyed Susan Spice Company All of whom offer amazing wares. Let's get shopping! "We started the URBN market in DC because there weren’t too many markets in the area. URBN market is like a market with amazing vendors and handmade and vintage items and sometimes we call it Etsy live." - Julie "I am really happy to say that a lot of people in D.C. now have a Bird watcher on their wrist." - Crystal "I always encourage people to look at the labels and read the ingredients. If it's not all plants, don't trust it." - Terra "Some of the best advice we got in our first festival is always trying to be the hot sauce seller at a non-hot sauce event." - Sebastian Listen to the full episode here. Watch the full episode here.
INDUSTRY NIGHT
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What's In That Glass? Bill Jensen Knows: Industry Night, December 22, 2022
Michelin's 2021 Washington, DC Sommelier Award Winner Bill Jensen is the Co-Owner & Beverage Director of Tail Up Goat & Reveler's Hour in the Adams Morgan neighborhood of Washington, DC. He loves Riesling so much that he is on the Steering Committee for FLXcursion, an International Riesling Expo in the Finger Lakes — which we will get into, cause you all know how I feel about Riesling — is not my thing. At the height of the pandemic lockdown, Bill got creative and launched the widely beloved Tail Up Goat Wine School. He believes and I quote “that drinking should be an act of replenishment, renewal, and discovery, and that wine functions best when it is not only about what’s in the glass but becomes the sum of the place and the people who produce it” and I love that sentiment. In fact I love it so much that while talking with Bill about what's happening in the wine & restaurant worlds WineLair’s Alissa Pelkola blind-pours us a few wines to see how good our palates really are. "I think standardizing wages for people in the front and the back of the house and doing it in a more equitable way, in a more. Consistent weight will ultimately make for a better industry." - Bill "We always hope that people treat the restaurant and hospitality industry as a career with same professionalism as other businesses." - Bill Listen to the full episiode here. Watch the full episode here.
INDUSTRY NIGHT
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All The Wine, All The Cheese & Saber That Champagne: Industry Night, December 15, 2022
So many very exciting things happening here on Industry Night with me Nycci Nellis. First the new home & sponsor. Most of the shows are now taped at the private wine club, WineLair. However, today's show finds us with Jill Erber the absolute cheesiest and I say that whole heartedly. Jill opened her first Cheesetique in 2004 — the one we are recording from today -- in Del Ray and she now has a second one in Shirlington. Jill chats entertaining with cheese all day long which is why we are such good friends. She talks about the cheese, she serves the cheese and I eat the cheese! AND! Sometimes she pours wine — It is a perfect relationship! So today at the Del Ray property people from all over the area are coming into Cheesetique for their annal Wine & Dine Expo. Jill invited me to record the show here so she and I could chat cheese, holidays, all her programming and so much more. Jill brought with her several of the people pouring wines today including John Peters from Well Crafted Beverage & Andrea Wallace from Metro Cellars. Warning we learn how to saber -- and and are ready to entertain at our next dinner party. "There is kind of an industry expectation and standard of what it means to be natural. And it means you're just not adding stuff in the winemaking process." - Andrea Wallace "What I have found in my relationship with our vendors is that the personal relationship and knowing one another is the most important." - Jill Erber Listen to the full episode here. Watch the full episode here. Our Guests: Jill Erber, Cheese Lady at Cheesetique John Peters Andrea Wallace
INDUSTRY NIGHT
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Conversations Behind The Kitchen Door: Industry Night, December 8, 2022
Industry Night is now recorded at the beautiful private wine club, WineLair in downtown DC. WineLair's chef, Kene Izegnu joined me to talk about her journey to this kitchen -- she has quite the resume -- and how she balances being a chef with her diabetes diagnosis. And then! Emmanuel Laroche grew up savoring the best food and drink that France offers, eventually earning him the American nickname: “Champagne Charlie.” My kinda guy! He has more than twenty years of experience in the food and beverage industry, both in Europe and in the US. Through his job, Emmanuel has access to a variety of acclaimed people in the food industry and launched a podcast called Flavors Unknown, featuring his conversations with these personalities. More recently Emmanuel released the book Conversations Behind the Kitchen Door his collection of these and other dialogues with award-winning chefs from various backgrounds and cultures, sharing their experiences of the where and why of food culture is where it is today. "The recipe is only a guideline. You can change it or replace it. You can free to experiment in the kitchen and it is a great learning." - Emmanuel "Being a chef is always staying fresh and relevant. there are things that need to stay on the menu because nobody's going to let it go but the rest of it has to be engaging and has to stay fresh." - Nycci Listen to the full episode here. Watch the full episode here. Our Guests: Chef Kene Izegbu Emmanuel Laroche: flavorsunknown.com Book Mentioned: Conversations Behind the Kitchen Door
INDUSTRY NIGHT
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A Little Briny Bump: Industry Night, December 1, 2022
After almost 3 years — basically since March 9th 2020 — Industry Night is no longer being recorded in my bedroom. Excited to announce a partnership with the private wine club, the WineLair. Jon Krinn, CEO of WineLair invited me to host Industry Night out of their facility and joined me in the beginning of the show to introduce us all to the sips and swirls of a private wine club. And then there’s the caviar. I mean if there was ever a place to snack on those briny creamy baubles of deliciousness it is here at WineLair. But before you warm up your belinis! Sarah Mayo, the Global Sales and Marketing / CCO at Black River Caviar, aka Esturiones del Rio Negro and has worked internationally in the food and wine industry for over 30 years. She is a WSET Diploma holder, worked as Deputy Editor of Robert Parker Wine Advocate, and is an expert in the field of caviar procurement. "There are people who want to be associated with clubs. Wine Lair is a club for eating and drinking with like-minded people." - Chef Jon "What I've always tried to do is just take the physical stuff and turn it into a relationship, make a lot of friends, and get like-minded people together." - Chef Jon "Caviar is not for collection, it's for consumption." - Maya Listen to the full episode here. Watch the full episode here. Our Guests: Jon Krinn CEO of WineLair Sara Mayo Director of Global Sales and Marketing at Black River Caviar
INDUSTRY NIGHT
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Industry Night Gets Shaken & Stirred: Industry Night, November 1, 2022
Famed mixologist, Colin Asare-Appiah noticed how  Black  and Brown mixologists had received barely any recognition throughout history. The result? Black Mixcellence: A Comprehensive Guide to Black Mixology. This book covers the contributions of Black and Brown mixologists through the spirits and mixology industries. The “Cocktail Kings” star shares many pivotal events along with the significant history, inventions, and monumental contributions of  people of color in the spirit and hospitality world. On the next Industry Night, Nycci and Colin do a deep dive into the history of mixology — stories that you don’t know but you should. Listen to the full episode here.
INDUSTRY NIGHT
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How To Wine & Dine Well on Industry Night: Industry Night, October 25, 2022
DC is not really known as a destination for national food and wine festivals. Don’t get me wrong DC has festivals — LOTS of them — but they’re usually for the locals. We don’t have an Aspen Food & Wine or a South Beach. But that is about to change with the first annual Georgetown Wine & Dine Weekend held November 4-6 at Bourbon Steak and the Four Seasons Hotel Washington, D.C. It’s a weekend-long retreat for wine lovers, foodies, and fine wine collectors. With me today on Industry Night is Marc Bromley, General Manager of the Four Seasons, Head Sommelier of Bourbon Steak, Winn Roberton, and Robert Curtis, Executive Chef of Bourbon Steak. You want info and I got the deets … Listen to the full episode  here.
INDUSTRY NIGHT
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No Pix After Dark In DC: Industry Night, October 18, 2022
Aaron Dante is taking the Baltimore by storm with his NoPixAfterDark podcast, winner of 2020, 2021 & 2022 Readers Choice Best of Baltimore for the Baltimore Sun and 2020, 2021 & 2022 Reader Choice Best of Baltimore for Baltimore Magazine. Aaron has his finger on the the pulse of Baltimore — so he has a lot to share and he is expanding to DC (but hopefully not for my job)! Last week we talked Food Rescue and how we can all help eliminate food waste and get healthy and nutritious foods into the hands of those who need it. This week Jackie Carlo of Manna Food Center pops in to chat about the extensive DMV Recovery Week — what that means, Manna’s involvement and how you can participate. Listen to the full episode here.
INDUSTRY NIGHT
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Food Rescue to … The Rescue ...: Industry Night, October 11, 2022
Last week was the Historic White House Conference on Hunger, Nutrition, and Health. I know this doesn’t sound like rocket science but if people eat healthily they are less likely to suffer from illness — but access to fresh fruit and vegetables and other non-processed foods are unavailable and out of reach for so many. This isn’t the first time that we’ve talked about food deserts or the economic disparity when it comes to access on Industry Night and it won’t be the last. Today I talk with people who are trying to make hunger a thing of the past through another issue we talk about a lot eliminating food waste: Kate Urbank & Colleen Gillespie both of Food Rescue US, a nonprofit food recovery organization that works with volunteers to pick up donations and then directs it to community organizations and with them Dave & Luther Kiyvra of To Be Well Fed & Chris Holland the Community Relations Manager from Wegmans. We’re tackling ways to end hunger and eliminate food waste. Listen to the full episode here.
INDUSTRY NIGHT