On this episode of Industry Night, I’m back at the serious art-flecked Jackie in the Navy Yard. And, I am sitting down with two dynamic women who are making waves in the hospitality and food space — Nina Oduro and Ehime Eigbe.Nina Oduro is the co-founder of Dine Diaspora and Black Women in Food, organizations dedicated to celebrating and amplifying the voices of Black women in the food industry. Through curated experiences, storytelling, and community-building, Nina has been instrumental in connecting culinary talent with opportunities for growth and recognition.Ehime Eigbe is the founder and CEO of Sweetkiwi, a health-conscious frozen yogurt brand that combines rich flavors with clean ingredients. Born in Nigeria and inspired by her own health journey, Ehime created Sweetkiwi to provide better-for-you desserts that are as delicious as they are nourishing.Both Nina and Ehime are passionate entrepreneurs whose work is redefining the intersection of food, culture, and community. Today, we’ll dive into their journeys, the impact of their work, and how they continue to elevate the food and hospitality industry.Once again I’ve got the Anacostia River on one side of me and Nationals Stadium on the other —Dmitri Chekaldin is my generous host and you may remember, Jackie has a new chef — none other than Chef Domenico Cornacchia and later in the show, I will be back in the kitchen with him — I see something delicious in my future..  Listen to the full episode here or watch it here. 

Wine Tariffs: Can We Swallow ThemWelcome to the first-ever collaboration between Foodie & The Beast and Industry Night—a special episode: "Wine Tariffs: Can We Swallow Them?"A few weeks back, I had the pleasure of attending a panel at Brent Kroll’s Maxwell Park that delved into the intricate world of wine tariffs. The conversation was so engaging that I knew we had to bring it to our audience. Why choose one show when we can merge the best of both?We dive into how wine tariffs impact everyone from importers and distributors to restaurants and winemakers—and ultimately, your wallet. While there's plenty of debate about tariffs across various imported goods, our focus is clear: exploring whether these wine tariffs will disrupt our favorite restaurants and bars or even swing the balance on domestic wine exports.Joining this spirited roundtable discussion are some of the industry’s most influential voices:• Erik Segelbaum – Vice President of United Sommeliers Foundation and Owner of SWIG Partners• Vanessa Cominsky – Sommelier & Beverage Specialist at Prestige Ledroit Distributing• Michael Scaffidi – An Advanced Sommelier whose impressive resume includes The French Laundry, The Greenbier, Union Square Café, and Jean-Georges• Brent Kroll – Renowned for his work at Maxwell, Pop-Fizz, and more, and named a 2018 Food & Wine Sommelier of the Year. Brent also pouring some exceptional wines for us to sip as we chat!This is an insightful and lively exploration into the world of wine tariffs on Industry Night.  Let’s find out if these tariffs are something we can swallow—or if they’re just too much to digest. Listen to the full episode here or watch it here.  

Picture a kitchen where every dish echoes the rich traditions of Colombia’s culinary heritage. Nycci Nellis has been expanding her residencies across the city—starting today at Ellen’s, next week at Jackie, and then in Fauquier—bringing engaging conversations with exceptional guests to her audience.Recently, Nycci spent time in Medellín, Colombia, staying at the luxurious El Cielo Hotel. Her mornings in the vibrant Provenza neighborhood led to memorable culinary experiences, including:Exploring Colombian agriculture at a stunning chrysanthemum farmTasting aromatic coffees on a local coffee farmDiscovering the craftsmanship behind Colombian spiritsEnjoying exceptional meals prepared by today’s guestJoining Nycci today is Chef Juan Manuel Barrientos, also known as "Juanma," founder of Elcielo Hospitality Group. His group features Michelin-starred restaurants in Medellín, Bogotá, Miami, and Washington, D.C., along with acclaimed establishments like La Sere and the vegan Kai.Before the interview, Nycci will chat with Ellen Yin and General Manager Diana Kendrick about their upcoming seasonal projects at A Kitchen & Bar. Tune in to hear Chef Juanma share his inspiring journey, family support, Michelin success, bestselling book The Recipe for Success, and his commitment to community initiatives.Listen to Industry Night for an insightful exploration of Chef Juanma's story and the dynamic culinary scene of Washington, D.C. 

As March unfolds, we honor National Women's Month by spotlighting the remarkable women leaders in food, wine, and hospitality. Our panel consists of esteemed members from Les Dames d’Escoffier, a nonprofit organization dedicated to empowering women through grants, mentoring, scholarships, and educational programs. With 29 chapters worldwide and a dynamic presence in DC, Les Dames d’Escoffier fosters community and support for women striving to excel in the industry.Joining us today are:Lori Gardner, President of the Washington DC Regional Chapter of Les Dames d’Escoffier International and a prominent food writer in DCKatherine Miller, recognized by Fortune and Food & Wine magazines for her innovative contributions to the food and beverage sectorMicheline Mendolsohn, Deputy CEO of Sunnyside Restaurant Group, overseeing ventures like We the Pizza and Good Stuff EateryChef Danielle Turner, Chef & CEO of Forklift Media, creating high-quality culinary content for digital and print mediaTogether, they will share their experiences, discuss the challenges women face in the hospitality industry, and highlight the importance of supporting one another. Join us as we explore the impactful stories of women leading and shaping the future of food, wine, and hospitality in the DMV area. Lizten to the full episode here or watch it here.  

Welcome to Industry Night, hosted by Nycci Nellis. This week, we feature Giulio Adriani, an accomplished pizzaiolo who has significantly influenced the pizza scene in Italy and the United States. As a Guinness World Record holder and founder of acclaimed restaurants in New York and DC, Giulio has introduced innovative techniques, including flash-fried Neapolitan pizza.In this episode, we explore Giulio's journey from his upbringing in Rome and training in his grandmother's kitchen to his emergence as a leading pizza expert. We discuss the essential elements that make a pizza exceptional, examine various styles such as New York, Detroit, and Neapolitan, and delve into the creative processes behind crafting memorable pizzas. Whether you prefer classic flavors or inventive toppings, this conversation offers valuable insights into the art and expertise of pizza making with Chef Giulio Adriani.Listen to the full episode here and watch it here. 

Welcome to Industry Night. I'm Nycci Nellis, and today we highlight two chefs transforming Washington D.C.'s culinary landscape. At Jackie in the Navy Yard, Chef Domenico Cornacchia leverages his experience from Café Milano to create menus that resonate with a diverse, younger audience, emphasizing seasonal ingredients and value-driven offerings.Joining him is Chef Johanna Hellrigl of Ama, an all-day dining establishment focused on sustainability and health-conscious cuisine. Drawing from her family's legacy in Michelin-starred restaurants, Johanna has developed a restaurant that prioritizes regenerative ingredients and fosters a sense of community.This episode delves into how these chefs balance rich Italian traditions with modern dining trends, offering valuable insights for food enthusiasts, aspiring chefs, and advocates of sustainable practices. Join me, Nycci Nellis, as we explore the innovative approaches shaping D.C.'s dining future.Watch the full episode here or listen to the full episode here.  

Industry Night with Nycci Nellis kicks off today from the heart of Union Market District, a neighborhood that has transformed remarkably over the past fifteen years. Nycci recalls a pivotal gathering where visionaries like Jodie McLean of EDENS envisioned a thriving food hall, setting the foundation for what is now DC’s Meatpacking District, complete with high-rises, vibrant restaurants, and bustling retailers.In this episode, Nycci sits down with key figures shaping the culinary landscape:Chef Edward Lee, recently honored with the James Beard Humanitarian of the Year award, discusses his non-profit Korean fine dining restaurant, Shia, and his initiative, LEE (Let’s Empower Employment), aimed at driving industry change.Michael Rafidi, a James Beard Award recipient for Outstanding Chef, shares insights from his Michelin-starred Albi, the popular Yellow Bakeries, and his latest venture, La Chocron.Andrea ‘AJ’ Johnson, a James Beard Nominee and Managing Partner at Serenata, talks about her role in Black Restaurant Week, her upcoming book "White Plates, Black Faces," and her efforts with the Chef’s for Equality committee.Together, they explore the current state of the hospitality industry, tackling critical issues such as sustainability, equitable practices, and the creation of inclusive dining experiences. This episode offers a compelling look into how culinary artistry intersects with social impact, driven by leaders who are redefining the way we eat, drink, and gather. Join Nycci for an insightful discussion with the minds behind DC’s culinary revolution. Listen to the episode here and watch the episode here.  

What does it take to build a thriving restaurant empire in a competitive city like Washington, DC? And how can something as simple as a dessert become a catalyst for meaningful change?Today, we’re joined by two visionaries who have shaped the city’s food scene in distinct yet equally impactful ways. Dmitri Chekaldin, the mastermind behind DBG Hospitality, has transformed the dining experience with beloved establishments like Dacha Beer Garden in Shaw and the newly launched Jackie in Navy Yard. His focus on vibrant community spaces and exceptional hospitality has cemented his place in DC’s restaurant landscapeOn the other side of the table, Paola Velez has redefined what it means to be a pastry chef, blending culinary excellence with activism. From honing her craft at Iron Gate and Kith & Kin to launching the global movement Bakers Against Racism, Paola has used food as a force for good. Her latest book, Bodega Bakes: Recipes for Sweets and Treats Inspired by My Corner Store, brings her signature mix of culture, flavor, and storytelling to kitchens everywhere.In this episode, Dmitri and Paola will share their journeys—how they built their brands, overcame industry challenges, and continue to shape the future of food. Whether you’re a restaurateur, a foodie, or someone passionate about the power of community, you won’t want to miss this conversation. Let’s dive in.Watch the episode here and listen to it here.  

Hi, everyone! The holidays may be behind us, but we’re diving headfirst into 2025. Can you believe it? Happy New Year! I’ve been reflecting on what an incredible 2024 it was, and wow—what a ride!Let’s start with travels: I’ve been all over the map! St. Martin’s Grand Case? Check. Medellín, Colombia? Absolutely—coffee tastings and Michelin-starred meals galore. New Orleans for the Beard Conference? You bet, and I ate everywhere. If you want the full scoop on my adventures (and what I ate), head to my Insta highlights.Closer to home, the DMV food and drink scene kept thriving with major openings:Kwame’s DogonMikey Friedman’s AventinoMike Rafidi’s La ShukranKevin Tien’s reimagined Moon RabbitKeith McNally’s swanky Minetta TavernStephen Starr’s Pastis and MozzaPlus new hot spots like Bar Cana, Press Club, and Binge—a low-ABV/no-alcohol haven.This is just the tip of the iceberg! So much happening in food, drink, and what I like to call wellness. (Don’t @ me.)Now for today’s show: I’m back in Marshall, VA, exploring all things Fauquier Fabulous thanks to Laura Torpy of Fauquier County Tourism. Last time, I was at The Whole Ox. Today, I’m at the Field & Main Restaurant.Let’s talk about Virginia wine—an industry that’s exploded in the last 50 years. From just a handful of wineries to over 300 statewide (30+ in Fauquier alone!), the growth is extraordinary. Joining me today to chat all things wine:Kiernan Slater Patusky of Slater Run VineyardNeal Wavra, proprietor of Field & Main and CEO of Red Truck BakeryLeah Papadopoulos Constable, Vineyard & Cellar Manager at Molon Lave VineyardsOh, and mark your calendars: the Fauquier County Wine Showcase is coming up on February 8th. Stay tuned for more details.Watch the full episode here or listen to it here.  

Hello everyone. Look, I am somewhere new. You may recall the four shows out at Barrel Oak Vineyards. Remember that? Every week I would drive out and let the blood pressure just drop. And what did I tell you I did after every trip? I would drive down the road from Barrel Oak into the pretty little town of Marshall. I’d stop by Red Truck Bakery for a few cookies and then I would have a late lunch at the Whole Ox where I’d order The Big Ox two 1/3 lb beef patties ground in-house with special sauce and all the fixings. Then I’d swaddle around a little in the market to pick up some wine, some amazing well-curated snacks and some steaks.I’ve always been obsessed with the Whole Ox because it’s in this little gem of a town and carries everything I want from a little independent butcher shop and market and where am I today?!The food is great there and, you know, it's kind of everything you want from an independent butcher shop and market, which sort of leads me to where I am today. So I'm across the street from the Whole OX. I am in this new gorgeous kitchen and event space called, are you ready, the Whole OX 2. Yes, they have expanded and I cannot wait to catch up with this badass butcher. Her name is Amanda Lohoyak.Listen to the full episode here and watch the full episode here.