Foodie & The Beast is one of those shows that reminds us why food matters far beyond the plate. We dig into how we feed people in need, how restaurants step up as community anchors, and how layered programming keeps the dining public engaged.Radha Muthiah, President & CEO, Capital Area Food BankThe recent government shutdown chaos threatened SNAP benefits for nearly 40 million Americans, including 16 million children. While the immediate crisis has been narrowly resolved, hunger remains a persistent challenge in DC and across the country. Radha joins us with an update on where things stand and what still needs to be done.Susan Limb, former White House Pastry Chef & co-owner, Praline Bakery & Bistro - Praline celebrates 20 years this April, and we’re starting the party early with a look back at the bakery’s legacy, growth, and what it takes to keep a beloved institution going strong (And so many cookies!)Greg Engert, Globally Famous Partner & Beer Director, NRGGreg shares thoughtful and actionable ways the hospitality community — and diners — can give back during the holiday season.Chris Powers, Partner/Owner, Juneberry GarageA conversation about how the team at Juneberry have created a tavern culture for their new neighborhood spot in The Parks at Walter Reed.Eric Lawson, Director of Food & Beverage, Singing TigerSinging sips and storytelling from the new restaurant and bar in the lower level of Hotel Nell in the Union Market District.Every Sunday at 11AM on 1500AM here. 

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. 

Hey, everybody, it’s Nycci & David, and welcome back to Foodie & The Beast, where Sundays are for discovering what’s delicious in the DMV. Today’s show? Let’s just say the studio is packed with heat: French Riviera heat, rooftop-level heat, and a whole lotta caviar-level luxury. We’re going in.Barbouzzard – DC’s Newest French FantasyOne of the hottest new restaurants in town is K Street’s Barbouzzard — “secret agent” in French, and trust us, this spot has definitely been blown. Inspired by the French Riviera and already hotter than summer in Nice, it’s a stunner.Joining us: Nasr El Hage, Creator & Principal Managing Partner, and our longtime friend, Chef Cédric Maupillier, Executive Chef & Partner. They’re spilling the secrets and the sauce.Merolin Caviar – A Taste of LuxuryCaviar: glamorous, mysterious, and—if we’re being honest—deeply misunderstood. That changes today.We are thrilled to welcome Alborz Tajik, owner of Merolin Caviar, the Northern Virginia darling known for its magnificent Imperial Osetra and Imperial Gold. Tastings are happening.The Tower Club – Reinventing a Tysons IconSitting 17 stories above Tysons Corner in that famous “shopping bag” building, the Tower Club is a Northern Virginia legend. And now? A multimillion-dollar reinvention has totally transformed the space, the vibe, and the menu.We’re talking with Vinny Mauriello, City Clubs’ Senior VP & National Food & Beverage Director, about the new vision and all the membership-worthy eats and drinks.District Still & Supply – A Speakeasy SpiritAnd what pairs perfectly with all that caviar? Cocktails, of course.Anna Valero, president of Pirate Ventures and owner of DC’s Hook Hall, is here shaking and stirring creations from District Still & Supply  with old friend Brian McGahey — a sleek, secret speakeasy that knows its way around a good pour. Let’s put her to work.That’s our show! A huge thanks to all our guests for bringing it. You can catch everything we talked about — and so much more — here. 

This Sunday, the Beast was holding down the fort solo while Nycci was off in Nashville eating her way through the city, including a stop at the Canopy by Hilton for Holly Graham’s Tokyo Confidential pop-up at Silo. (Yes, the cocktails were that good.)So David rolled up his sleeves and dove into a lineup packed with big stories.Here’s who joined him in-studio:-Brian Mulholland, Chairman, John S. Mulholland Family Foundation & Chef & Restaurateur Christianne RicchiA timely and urgent conversation. Brian Mulholland and Christianne Ricch shared the critical work of the John S. Mulholland Family Foundation.. Their mission is simple and deeply necessary: making sure local food pantries have the resources to support food-insecure families with dignity and respect. With benefits changing and need rising, they broke down how the foundation is stepping up, and how listeners can help.Chef Tadayoshi Motoa – Omakase Room by TadayoshiChef Tadayoshi Motoa has cooked his way around the world — Madrid, London, Jakarta, Osaka, Copenhagen — and earned a Michelin star at Restaurant Toki in Madrid just six months after opening. Now he’s calling D.C. home with his first U.S. venture: Omakase Room by Tadayoshi, a deeply personal dining experience. Chef shared his culinary philosophy and what makes this intimate omakase so special.Brandon Thordarson – Franchise Owner, Moxies Washington, DCD.C. is about to get a whole lot tastier. Moxies, the premium-casual concept known for house-made ingredients is opening an 8,000+ sq. ft. flagship in Dupont Circle this December.Franchise Owner and Elevated Hospitality Partner Brandon Thordarson filled David in on what to expect from the new space, the menu, and the brand’s expanding footprint —> 58 locations across the U.S. and Canada and counting.Cynthia Phillipe & Brandon Shackelford – a.kitchen + bar, West EndStraight from Philly’s beloved Ellen Yin restaurant family, a.kitchen + bar is now shaking things up in D.C.’s West End, literally. Cynthia Phillipe and Brandon Shackelford stopped by to mix up cocktails from their new menu and talk about fall programming, and what sets a.kitchen’s beverage approach apart. Spoiler: expect some festive surprises.That’s Foodie & The Beast every Sunday at 11AM on 1500AM or here 

Turn your clocks back and turn us on. Today’s Foodie & The Beast is stacked:Diane Kochilas (chef, author, PBS host): has new beautiful book ATHENS: Food, Stories, Love and her Season 5 of My Greek Table is ready for consumption. Greece on the plate and on the screen.Stephanie Burnette (national food/travel writer): her guide 100 Things to Do in Greenville, SC Before You Die has us booking a flight to South Carolina! Stephanie gives us what to eat, sip, and see.John & Jeff Norman (Norman’s Farm Market): David & Nycci are Norman Farm Market Stands fans. With winter coming Jeff & John share how to keep your produce game strong.Josh Jastrzembski (Dig Inn): The fast-casual, scratch-cooked comfort spot is opening up all over the DMV. Josh talks West End location & what’s cooking.Will Patton, Devin Kennedy (Press Club Cocktail Bar) - Celebrating it’s first anniversary, the record bar + cocktail lounge talk & pour vinyl-driven vibes like their Oasis themed menu and we’re all singing Wonderwall … after all. Every Sunday for over 17 years  at 11am on 1500am or here. 

What’s the latest line up on Foodie & The Beast? We’re back on air with a stacked show:Dr. David Nutt, GABA Labs & SENTIA Spirits - The world-renowned neuropsychopharmacologist explains how targeting the brain’s GABA system can deliver alcohol’s social ease—without the alcohol. Yes, we’re tasting SENTIA and seeing just how sociable we get.RIMTANG & YUME Hospitality Group - The newest concept from Culinary Director Saran “Peter” Kannasute and his mother, Executive Chef Prapit “Mama” La Femina. Thai street-food spirit, family roots, big flavors—we’re talking origin story and sampling the hits.Song Dog Farm Distillery Co-founders David Harris & Megan Draheim on turning 29 acres into a grain-to-glass spirits destination. What’s growing, what’s distilling, and what’s next.Michelle Lim Warner, DCANTER - The Capitol Hill wine pro who makes drinkers (not collectors) pours approachable bottles and pairs them with cooler-weather cravings.Tune in, turn it up, and come hungry. Every Sunday at 11am on 1500am or here

We’re leaning into Year 18 with a lineup that covers plant-based living, bourbon craft, sweet strolls, and autumn rum to warm you. Let’s get into it on today’s Foodie & The BeastAngela Yvonne — Vegan Pop EatsVegan 101 without the overwhelm: what “eating vegan” really means, plus the lifestyle side (beauty, skincare, clothing) what’s in, what’s out, and easy ways to start.Viyas Sundaram — Middleburg Barrel Company (1787 Provenance Bourbon)Tradition meets innovation: how 1787 Provenance is rethinking bourbon. We talk grain, barrels, blend philosophy and yes, we sip.Iesha Holy — Georgetown Main StreetThe 5th Annual Georgetown Cookie Tour (“The Sweetest Tour of Georgetown”): how it works, how to score the best bites, and why it’s become a neighborhood must.Jordan Cotton, — Cotton & ReedDC’s first rum distillery brings a tasting through an autumn-friendly lineup, rum styles demystified, and cocktail moves for sweater weather.Plant-based clarity, a fresh bourbon lens, cookies on the move, and rum for the win we call that a balanced diet. Catch the replay wherever you get your podcasts or here.

A celebration in the studio, 17 years of Foodie & The Beast! David and Nycci are endlessly grateful to the hospitality pros who join us, and to all of you who tune in live or download every week. We packed the mics with an all-star lineup:-Tom Sietsema — The Reveal & The GuideAfter 25 years as The Washington Post’s mystery man, Tom Sietsema has announced he’s stepping out of the shadows. He joined us to talk about his swan song tradition, the Fall Dining Guide: 40 Best in DC and what comes next when you no longer have to dine in disguise.-Irena Stein — Alma Cocina LatinaFrom Baltimore’s beloved Alma Cocina Latina, Irena Stein shared how photography, anthropology, and hospitality meet at Alma. With famed Venezuelan chef Héctor Romero, each plate maps a country —> Amazon to Andes, Caribbean to the plains —> in a room that feels like a lush Venezuelan home.-David Hagedorn — Chefs for Equality (Oct 27)Writer, critic, and dear friend David Hagedorn previewed the most delicious fundraiser of the season, Chefs for Equality. This year: five chef-collab dinners with cocktail receptions and multi-course pairings atCUT by Wolfgang Puck (with Wolfgang himself), Moon Rabbit, The Duck & The Peach, Acqua Bistecca, plus Perry’s presenting “Drag Brunch for Dinner”—a lavish buffet curated by James Beard Award–winner Masako Morishita with performances by top DC drag superstars.-Richard Hanauer — RPM Italian PoursRichard Hanauer, Beverage Partner & Sommelier at RPM Italian, poured from RPM’s new single-vineyard, house-exclusive blends. We sniffed, sipped, and swirled through the lineup and yes, we found pairings we’re still thinking about.!!But wait!! There’s more: stick around for the end of the show, where two of the area’s leading food critics, Tom and David, dig into the state of restaurant reviews and food journalism today.Thanks for celebrating with us. Here’s to the next chapter: more stories, more chefs, more glasses raised. Catch the replay here.

Today on Foodie & The Beast: We’re sharing stories, feeding the city & launching festivals:-Alyssa Taylor of Penguin Random House breaks down Banned Books Week. The wagon is in DC, Oct 5–11. Time to take action and get free banned books into readers’ hands.-Mike Curtin, CEO of DC Central Kitchen, previews Capital Food Fight (Thu, Nov 6 @ The Anthem) and why DCCK’s mission—feeding our neighbors while creating living-wage careers through culinary job training and social enterprise—matters now more than ever. Expect an all-star lineup: Amanda Freitag, Roy Yamaguchi, Eric Adjepong, Rocco DiSpirito, Ryan Zimmerman, hosted by Spike Mendelsohn & Tommy McFly.-Meghan Trossen is in to unveil Celebration of the Arts—a two-day, immersive arts-and-culinary festival taking over Capital One Center, Oct 4–5. Think installations, performances, chef-driven bites, tastings, and community programming—two days of culture you can see, hear, and taste.-Chef Daniel Perron—ex Charlie Palmer, Trummer’s on Main, and Fabio Trabocchi—leaves the big city to craft his own dining experience in  Fredericksburg with Locavore, a seasonal New American restaurant.And our drink segment? Sam Nellis (SAM!) from Silver Lyan at the Riggs Hotel—RAMMY winner and North America’s 50 Best Bars honoree—pours from their brand-new menu, The Butterfly Effect: nine months of R&D distilled into an immersive cocktail narrative.Buckle up buttercups, DC let’s and dive in. Listen to the episode here. 

Today we’re kicking off with Victoria Wu of Cakes by Happy Eatery, she brought magnificent mooncakes ahead of the Mid-Autumn Festival. Then, what’s cooking at Selva? Chef Giovanni Orellana shares how his Salvadoran roots show up on the plate at his little gem inside the Mayflower Nightclub. “Sustainable seafood” isn’t just a buzzword, Chef Louie Jocson from California Fish Grill is here as the fast-casual lands in the DMV, proving stewardship can be seriously delicious. And she’s back: Stephanie Coppula, Marketing & Comms Director at Bethesda Urban Partnership, because that Bethesda events calendar is jam-packed and she’s got the tasty scoop on Taste of Bethesda. Joining her, Ruslan Falkov, co-founder of Ruta Ukrainian Restaurant on Cordell Avenue, shaking up cocktails, including one that mirrors the Ukrainian flag.All that and more on Foodie & The Beast. Listen to the episode here.