Pull up a chair and pour yourself something good, preferably from a Maryland hillside, for this week's Foodie & the Beast.Chef Tae Strain is back, and he brought the whole farm with him. We first met Tae when he was running the kitchen at DC's Michelin-starred Momofuku. We adored him then, followed him since, and when we heard he'd landed as Chef-Partner at Burnt Hill Farm and Culinary Director of Old Westminster Winery in the rolling hills outside of Frederick, Maryland, we drove straight out there. His Chef's Counter is a multi-course experience with reserve wine pairings and cooking that is delicious.Missy Frederick and Tim Ebner brought the whole country with them. Missy is Editorial Director for Eater's dining team across 23 cities. Tim is a cookbook contributor and longtime friend of the show. Eaterland: Recipes and Stories From Across the United States, Eater's newest cookbook, is a deep dive into the iconic regional dishes that define American cuisine. Unexpected recipes, chef essays, local ingredients, American traditions. A road trip in book form.Chef David Lee brought sushi. Plant-based sushi. And it was extraordinary. The award-winning Executive Chef and Co-Founder of PLANTA — one of North America's leading plant-based restaurant groups, with a location right here in DC — arrived with bites from his brand-new Passport to Summer menu: 15 globally-inspired dishes drawing from the world's best coastal food cultures. If you think plant-based and fine dining can't coexist, Chef David is here to change your mind. He did it for us.Chipp Sandground is a lawyer AND a wine guy, and we have questions about how one person gets to be both. Chipp's boutique practice is dedicated to the restaurant and bar world, and  he co-founded Central with the late, great Michel Richard. Central is celebrating its 20th anniversary this year, and Chipp honored it beautifully with an entirely new wine list: 50+ bottles, all under $100, some as low as $35. He joined us with pours, stories, and a toast to twenty years and to Michel. This is Foodie & the Beast at its best. 11am on 1500am or here.

This week's Foodie & The Beast was one of those shows where every guest opened the door to a completely different world. It's the exact way to kick off a Sunday.First up was Chris Swonger, President and CEO of the Distilled Spirits Council of the United States (DISCUS) and Responsibility.org. Chris joined us to talk about the current state of the spirits industry, consumer trends, and DISCUS' new Spirit Forward initiative celebrating America's 250th anniversary. Chris offered a fascinating look at one of the country's most dynamic industries.Ready to sharpen your knife skills and elevate your home cooking? Kelly Singer, founder of the upcoming Georgetown's Skillette, talked about her innovative cooking school and culinary lifestyle house designed for serious home cooks and aspiring culinary pros alike. Kelly is creating a space where learning and community come together around food.Then things got a little wild!Chef Daniel Perron, owner of Fredericksburg's acclaimed Locavore Restaurant, and Gabrielle Cerberville, better known to many as Chaotic Forager or Mushroom Auntie, took us into the fascinating world of foraging. We talked mushrooms, edible plants, patience, safety, and the incredible connection that happens when you learn to see the natural world through a different lens.Hospitality is constantly evolving, and William Grace, Director of Sales and Marketing at The Hotel at Arundel Preserve, joined us to explain how hotels are thinking beyond traditional events and overnight stays. Today's hospitality world is increasingly focused on creating memorable moments rather than simply providing a place to sleep.And because no Foodie & The Beast show is complete without something delicious in our glasses, we welcomed back Happy Endings Hospitality CEO Tuyet Nhi Le and NUE Beverage Director Kevin Lim from NUE Vietnamese Restaurant in Falls Church. The pair shared and poured some of NUE's newest cocktail creations, showcasing the restaurant's elegant Vietnamese perspective on modern mixology and proving once again that some of the most exciting drinks in the region are being crafted right here in the DMV.This week's show was a reminder that food is never just about what's on the plate. It's about the people, ideas, and experiences that bring us together.Catch the replay and get ready to be inspired.

Wellness is everywhere right now. It’s attached to skincare, recovery, sleep, stress management, supplements, smoothies, movement, mindfulness, and honestly just about every corner of modern life. But on this year’s annual wellness edition of Foodie & The Beast with David and Nycci Nellis, the conversation went beyond buzzwords and focused on what wellness actually looks like while living and working in a high-energy city like DC.This episode explored wellness through a truly holistic lens: how we take care of our bodies, our skin, our nervous systems, and our overall well-being while balancing busy schedules and constant stimulation.Joining the show was Regina McLinden, founder of RM Balance in Georgetown, who shared insights on customized massage therapy, Manual Lymphatic Drainage, recovery, yoga, pilates, and creating intentional spaces that help people slow down and reconnect with themselves.Tanya Saunders, Certified Registered Nurse Anesthetist, nervous system educator, and trauma-informed breathwork facilitator, walked listeners through the impact chronic stress has on the body and mind, while also guiding an on-air breathwork exercise designed to help regulate the nervous system and improve emotional well-being.The conversation also turned to skincare and technology with Dr. Arleen Lamba, founder and CEO of GLO30, who discussed AI-personalized treatments, smarter skincare routines, and how innovation is changing the way people approach healthy skin and aging.Eva Cranford from Equinox Wisconsin Avenue joined the show to discuss women’s wellness through Equinox’s ARC program, which combines personal training, nutrition coaching, recovery, and regeneration programming focused on total health.And because this is still Foodie & The Beast, there was plenty to sip and sample in studio. Greg Rozeboom, founder of Fruitive, shared fresh organic plant-based wellness-forward beverages while discussing the role food plays in everyday health and energy.From breathwork and recovery to skincare, movement, and nutrition, this year’s wellness show was all about finding practical ways to feel a little better physically, mentally, and emotionally. Less martinis, more mindfulness, though honestly, there’s room for both. Tune in here.

This week’s Foodie & The Beast? Packed. And not just with great food and drink per usual but with real conversation about where this industry is headed. -We kicked things off with a deep dive into the non-alcoholic movement and not the “just skip the booze” version. These are complex and intentionally crafted drinks that demand just as much technique as anything behind the bar. Leading that conversation was EJ Apaga of Tapori, whose spirit-free cocktails challenge expectations. Alongside him, Suresh Sundas, a 2026 James Beard Finalist and the first Nepali chef to reach that stage, shared how Tapori is bringing bold South Asian street food to H Street. -Then we shifted to a story that’s now part of the fabric of this region’s dining scene. Ike Grigoropoulos, co-founder of CAVA, joined us with chef Aris Tskeouras to talk about the brand’s evolution. What began as a full-service restaurant concept has grown into something much larger, with the fast-casual side emerging as a powerful extension of that original vision. Twenty years in, the CAVA brand is known for their fast casual, consumer packaged good,  other full service spots including Melina and Bouboulina and the story is still unfolding with Maurizio’s opening in Potomac later this summer. -We also welcomed Dale Vaughn of Space Bar in Pittsburgh, a molecular cocktail destination that’s pushing boundaries in the craft cocktail world. Through his MixBurgh Foundation, he’s building a collaborative community around bartenders and spirits professionals, proof that innovation doesn’t happen in a vacuum. And because it’s spring and we are getting OUT, Stephanie Coppula of Bethesda Urban Partnership joined us with the details on the Bethesda Fine Arts Festival, happening May 9 & 10. Expect streets filled with artists from across the country with original artwork, sculpture, photography, and plenty of reasons to spend the day exploring. As always, Foodie & The Beast is about the people shaping how and why we eat and drink the way we do. Tune in here. 

This week’s Foodie & The Beast? Packed. And I mean packed with smart conversation and a reminder that in this industry, it’s all about passion and people.We kicked things off with Dr. Linda Boyd, who came in with exactly what so many small business owners need right now: real talk and real tools. With the 2026 POWERUP DC Small Business Summit & Expo kicking off May 5, she shared how businesses can do more than just survive, they can actually thrive.From there, we headed straight to the plate with Ben Assaraf and Zai Tajzaiin of Dalia’s Falafel and if you haven’t been yet, consider this your nudge. What started as a neighborhood spot has turned into a go-to for Middle Eastern comfort food done right. And beyond the falafel they’re thinking about sourcing, quality, and the difference between local farms and big ag, something we should all be paying more attention to when we dine out.Tim Rowley also joined us, bringing a bit of Leesburg into the studio. As co-owner of The Wine Kitchen, he’s been part of the DMV dining scene for years, with a menu that leans Italian and stays seasonal. It’s the kind of place that quietly gets it right.And then, strawberries. Because the season is short, and when they’re here, you go pick them! Harriet Wegmeyer of Wegmeyer Farms joined us to talk about the 3rd Annual Lincoln Strawberry Festival, those beautiful berries, yes, but also a community-driven event supporting local causes and scholarships. Sweet in every sense of the word.We always have drinks. This week, it’s tequila! Nelson Benavides and Antonio Fonseca joined us with Mosto Tequila, a Mexican-owned brand rooted in family tradition, and estate-grown agave from Los Altos de Jalisco. Not just any tequila, this is about craftsmanship and knowing exactly what’s in your glass.Foodie & The Beast: A show that celebrates small business, thoughtful sourcing, and the people behind it all.Catch the full episode, this one’s worth your time. Listen to the full episode here. 

An all-star show this weekend. This lineups that reminds you just how deep the talent runs in and around DC right now.-We kicked things off with a quick call-in from area food writer and author Nevin Martell, giving us the inside scoop on Mess Hall’s annual New Kitchens on the Block, aka NKOTB. It’s one of the most exciting launchpads for emerging concepts in the region, and if you want a preview of what’s next in DC dining, this is where you go.-Straight from New Orleans to Washington, Ralph Brennan joined us to talk about a milestone moment: the 80th anniversary of the legendary Brennan’s. The birthplace of Bananas Foster and home to one of the most iconic breakfasts in America. To celebrate, Ralph has taken “Breakfast at Brennan’s” on the road, landing this weekend at Occidental for a special three-day collaboration.-Ryan Ratino and Will Patton of Hive Hospitality, you know, Bresca, Jônt, and Press Club are already setting the bar (high), they’re now adding Ox & Olive in Georgetown, a fresh, modern take on the American steakhouse.-You’ve seen him on TV competing in America’s Culinary Cup and now he’s in our studio. Chris Morgan, chef/owner of Joon, continues to bring thoughtful Persian cuisine to the region. Chris joined us with plenty to talk about, from competition cooking to staying grounded in tradition.-And in our drinks segment, we took a deeper dive into tea with Cody Yu, co-founder of Seven Teahouse. These are not your everyday teas, Cody sources directly from China, working closely with the families and farmers producing some of the world’s best teas. He’s not just curating a product, he’s preserving tradition and bringing a level of expertise that you can taste in every cup.We packed a lot into an hour. Tune in to Foodie And The Beast 

This week’s show had a mix of industry veterans in studio. People opening new places, building brands, and shaping what we’re all eating and drinking right now. There’s crispy fried chicken that disappears quickly, Chinese sausage hot dogs that have everyone drooling, Champagne popped and whiskey poured. Plus, a lot of conversation around what’s happening in the industry right now.-Kevin Tien, the chef behind Moon Rabbit is talking about Chao Ban at Tysons Galleria, where he’s leaning into Vietnamese street food in a way that is personal and delicious.-Canton Disco team is in —Brian Schram, Chef Timothy Yu, and beverage director Brent Kroll— breaking down what they’re doing at this Cantonese-inspired café, restaurant, and bar designed to work from day into night.-And then there’s Ari Sussman. He’s not in studio, but we’re tasting his whiskey. Ari’s background spans winemaking in France, leading the Artisan Distilling Program at Michigan State, and building distilleries across the country. He’s behind award-winning spirits and was named 2024 Whiskey Maker of the Year. This whiskey reflects all of that.-We wrap with a quick spirits panel: Changing tastes. Changing social mores. What’s next for distilled spirits?The takeaway is simple. People are drinking differently. Less, but better. More aware of what’s in the glass and where it comes from.All That And More on Foodie & The Beast here. 

It was a buzzy show this week, and not just because of what was in our glasses. There was a whole lot of caffeine fueling the conversation.We kicked things off with a little wine history that still shakes the industry. 2026 marks the 50th anniversary of the Judgment of Paris, that moment when Napa Valley wines went head-to-head with France and won. Stephen Velasquez from the Smithsonian National Museum of American History joined us to talk about how this milestone is being celebrated as part of America’s 250th, including a Winemaker’s Dinner you’ll want on your radar.Then we got into meat —specifically lamb— and Jarrad Silver of Silver and Sons BBQ came in hot with the return of Lamb Jam. This year it’s not just a one-day event, it’s a full month of lamb love. Throughout April, chefs across DC (and the country) are putting American lamb on the menu, all under $30, and you get to eat your way through it and vote. Not baaaaaa-d at all.Since we were already in wine mode, Claudia Chamberlain, U.S. GM of Berry Bros. & Rudd, joined the conversation. The oldest wine and spirits merchant in the UK, and still family owned they are bringing a little old-world perspective into a very American wine moment.And because no show is complete without a serious caffeine situation, Kenia Uceda Canales of Neighborhood Restaurant Group stopped by. She’s the force behind the group’s coffee program and the mind behind Cameo, serving up next-level coffee and reminding us that what’s in your cup matters just as much as what’s in your glass.11AM on 1500AM on Here.

Cherry blossom season may be in full swing, but in studio, it was all about the people driving the energy behind the city’s food and beverage scene. -Carla Hall and Micheline Mendelsohn are bringing BumbleBird to Capitol Hill, and while the fried chicken is reason enough to go, the real conversation was about hospitality as an art form and what it means to truly connect with your guests. -Emily Brown came straight from a late night at Eebee’s Corner Bar, running on little sleep but a whole lot of purpose. There’s a reason there’s a line, it’s the care, the burger! and the way she makes people feel. -Lillian Iversen, Vice President of the National Cherry Blossom Festival, reminded us that cherry blossom season isn’t just about the trees, it’s about experiencing the city in all the ways it shows up this time of year. -The Square’s Owen Thomson is back behind the bar and continuing to shape how DC drinks, this time with vermouth, low-ABV cocktails, and a focus on creating moments that bring people together. -And we began with the ndependent Restaurant Coalition’s , Erika Polmar, whose message was clear supporting independent restaurants has never been more important. This show wasn’t just about what’s on the plate or in the glass, it was about the passion behind it all. Listen to the full episode here. 

What happens when you put a rising star chef, a legendary restaurateur, an award-winning winemaker, and a Jamaican hospitality powerhouse in one studio? A seriously great Foodie & The Beast.-TV Top Chef, Anthony Jones of Marcus DC chats the last year of running the kitchen for Marcus Samuelsson and how he has made this moment his own.- Then the man, the myth, the restaurateur behind so many of the DMV’s favorite spots, Mikey Friedman of All-Purpose Hospitality caught us up on life & brought in Fossette Focacceria greatest hits- Winemaker Stephen Fortier of Domaine Fortier Vineyards joined us fresh off two gold medals at the Virginia Governor’s Cup.- And then… back to Jamaica. 🇯🇲 Restaurateur Sydney Watson checked in from Syd’s on the Rocks in Negril .AND, Anthony & Mike dug into the industry conversation sparked by reporting in The New York Times about René Redzepi and Noma,  and what it means for leadership and culture inside kitchens today.Listen to the full episode here.