Radio & Podcast

Multiple ways to be in the know about all the deliciousness happening locally, nationally, and internationally. Tune in to the food variety show, Foodie & The Beast, with David & Nycci Nellis on Federal News Network, or take a deep dive with Nycci on Industry Night on Real Fun DC.

FOODIE & THE BEAST

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FOODIE & THE BEAST: NOVEMBER 23, 2025
It’s Thanksgiving week on Foodie & The Beast, which means we’re not just talking about giving thanks… we’re talking about actually giving.-We start with someone living the true spirit of the season: Mel Johnson, Executive Director of The Storehouse, the nation’s first Black-run fresh food bank, launched in 2022 in Prince George’s County. They’re combating food insecurity across the DMV with dignity, fresh food, and real access. If you’ve ever wondered where to give in a way that truly matters, Mel’s got answers.-Then we switch gears to a fascinating culinary talent: Chef Gregorio Fierro, co-owner of Wagyu Sommelier. You’ve seen him on PBS and in national media, he’s a certified Master Instructor for Scuola Italiana Pizzaioli, an authority on Mediterranean and Japanese cuisine, and he’s here to school us on A5 Japanese Wagyu. Yes, David and I get tested on our Wagyu IQ.-A few weeks ago, David and I had a full-on Marriott Bonvoy Moment in the Marriott Test Kitchen at their global HQ, where Chef Stephen Toevs, VP of Culinary for Global Operations at Marriott International, and his team put on a Thanksgiving experience that was part show, part feast, and completely fabulous. Chef Stephen joins us in studio with more surprises & delights from the Marriott family.-Next up, meet DC’s own Oyster Ninja, Gardner Douglas. He’s a one-man raw bar who shucks up to 3,000 oysters a month across the region. He’s got stories and technique, and yes, he’s giving us pro-level oyster-shucking tips.- And finally, from oysters to beer (as it should be), we welcome Kyle Farrelly, GM of Atlas Brew Works and the brand-new Atlas Bridge District Brewery & Tap Room. We’re talking seasonal pours, and yes… that Giant Flaming Zombie Polar Bear. You’re just gonna have to stay tuned for that one. And that’s our Thanksgiving-week feast! We hope your holiday is full of good food, good people, and good vibes ~ Gobble, Gobble. Listen to the full episode here. 
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INDUSTRY NIGHT

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Allow Us To Introduce...Tom Sietsema: An Industry Night Exclusive at Kyojin
Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors). Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.Listen to the full episode here or watch it here.  
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