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  • Plant-Based, Nothing Is Missing
    2024/10/31
    Hello it’s so good to be back on air. I did take another little break and there is a reason for that! I’ve had stuff! There’s so much going on and I’ve been eating, drinking, emceeing and cavorting with some of the very best and brightest in the Industry. So as per usual I’m going to take you on a little trip down memory lane on where I have been and what I have been doing. AND then and only then I will be bringing on this week’s guest - the lovely and always entertaining Joe Yonan.

    So if you follow me on insta — you know some of this already but hold on tight~
    • Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magic
    • Ofc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappoints
    • And ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face.
    • I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefs
    Okay well that was fun to relive! And now to Joe Yonan. I think Joe and I met a little over 15 years ago when he first came to the DC to jon the Washington Post Food section. Fast forward to today Joe is the 2x JBF award-winning food & dining editor at the Washington Post. He is the author of Cool Beans, Serve Yourself, Eat Your Vegetables and now the newly published Mastering the Art of Plant-Based Cooking.

    It’s MASSIVE

    Featured Guest:Joe Yonan
    Instagram:https://www.instagram.com/joeyonan/?hl=en#

    Featuring Nycci Nellis
    https://www.instagram.com/nyccinellis/https://
    www.thelistareyouonit.com/


    Takeaways
    • Plant-Based Cooking Importance
    • Creative Dish Names
    • Vegetarian/Vegan Dining Evolution
    • Emphasis on Food Quality
    • Cultural Aspects of Plant-Based Diets
    • Debunking Plant-Based Myths
    Quotes

    "Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan

    "Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe Yonan

    Chapters
    00:00 - Introduction
    04:41 - Alice Waters and Chefs for Equality
    09:36 - Creativity with Small Plates and Vegetables
    11:42 - DC Chefs Embrace Vegetarian Impact
    15:09 - Innovation in Plant-Based Cooking
    22:15 - Creative Vegetable Use: Potatoes on Pizza
    26:44 - Traditional Diets Meet Plant-Based Eating
    30:37 - Middle Eastern Touches in Global Cuisines
    32:53 - Key Elements in Plant-Based Cooking
    35:42 - Blending Recipes with Personal Stories
    36:33 - Outro

    Produced by Heartcast Media
    http://www.heartcastmedia.com
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    36 分
  • Monica Saigal Comes With Love & Butter Chicken
    2024/10/03
    Hello it’s so good to be back on air. Took a little break — well not really a break I’ve been working but I took a few weeks off from this show to get inspired and bring renewed energy. And Wow! There’s so much going on and I’ve been eating - per usual and doing — also per usual So take a virtual trip with me of where I have been before I bring on this week’s guest Monica SaigalTook a working vacation out of town and went to the Eastern Shore. Stayed at a lovely air bnb with a pool on the bay — total change of perspective! We cooked almost every night — you can see some of our feasts on insta. We did go to Ruse in St. Michaels — so impressed and really deliciousQuick trip up to NYC to see the elephants marching — not live — but it feels like it. These magnificent 100 sculptures created in India are displayed throughout the Meatpacking District. It’s Fabulous as is the Play - Oh Mary! If you don’t know google it and then get ticketsDinner at Brescia. Some of the best hospitality in the cityDinner at St Anslems. One of the best steaks — and biscuits — in the city. We sat with Greek winemaker, Angelos Latridis of Alpha MalaGouzia wines. Ate & drank.An EPIC — and I do mean EPIC meal at El Cielo — A multi-course/multi-sensory tasting menu featuring Colombian cuisine. There’s a reason for the Michelin star.Okay that’s a glimpse into my eating, drinking and doing and now to today’s guest. I love when I bring on people that I have known since the beginning of my time in this industry. Monica Bhide — nowMonica Saigal — we both started covering the food scene at the same time. Monica had a day job but she was writing mesmerizing articles for The New York Times, Bon Appétit, The Washington Post, and NPR. She has always blended stories of food with culture and her personal connections. She is a prolific writer — cookbooks like Modern Spice and The Spice is right, novels like Karma & The Art of Butter Chicken and Inspirational books like In Conversation with Exceptional Women (which Monica was generous enough to include me in) she now has a new book, a children’s book Papa’s Butter Chicken.Monica and I have truly not caught up in a bit. We are going to get personal and talk about her journey, her writing career and why everyone loves butter chicken!Featured Guest:Monica SaigalTwitter:https://twitter.com/mbhideFacebook:https://www.facebook.com/monica.bhide1/Linkedin: https://www.linkedin.com/in/monica-saigal-bhide-57a43Website:https://monicabhide.comPortfolio: https://monicabhide.com/wp-content/uploads/2023/12/Monica-Saigal-portfolio.pdfFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comTakeawaysPersonal Anecdotes and Culinary TraditionsFestival and Community SupportRecommendations and Cooking PreferencesPersonal Hardships and ResilienceImmigrant Struggles and Career ChoicesUnfulfilled Calling and Career ShiftQuotes"With effortless finesse, she uniquely intertwines tales of food with diverse cultures, transcending boundaries beyond own heritage." - Monica Saigal"Facing the mirror in times of struggle demands embracing vulnerability." - Monica Saigal”Chapters00:00 – Introduction01:22 - Great Show Preview and Delicious Food Reviews05:30 - Boston Visit: Family Time and Concert Fun15:19 - Party Meetings and Radio Show Feature15:58 - National Culinary and Cheerleading Success24:41 - Navigating Culinary Challenges with Spousal Support29:23 - Champion for LGBTQIA Rights and Drag Brunch Innovator35:16 - Team Unity Overcoming Initial Leadership Hurdles37:34 - Positive Kitchen Leadership and Enhanced Food Quality46:13 - Emerging Chef National Award Victory50:35 - Striving for Independence Amidst Family Dynamics55:20 - Balancing Contributions in Restaurant Expertise58:56 - Navigating Perceptions in Chinese Tapas Culinary01:01:49 - OutroProduced by Heart Cast Mediahttp://www.heartcastmedia.com
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    54 分
  • Award Winning Women
    2024/09/05
    So today I am back with the Peter Chang family at their latest restaurant in the DC Area - NiHao Arlington, at the new Amazon headquarters at National Landing in Arlington, VA. The vibe is very hip and summery, with an airy street-facing bar and lots of delicious small plates. Lydia Chang designed the gorgeous space and I cannot wait to catch up with her. ALSO on this show is good friend and recent James Beard & RAMMY award winner Masako Morishita — so excited to have two boss babes with in with me today.

    I met Masako before she was ever in a restaurant kitchen. I remember where I met her! We were at the opening of Officina and your boyfriend at the time (now husband) introduced us. You were making something — dumplings doing pop ups? Anyway a year or so later you joined me on F&TB — you were executing at Brent Kroll’s Maxwell. And now you winning all sorts of well-deserved accolades while behind the stove at Perry's. How did you go from being the captain of the Commanders cheerleading squad to the 2024 James Beard Foundation’s Emerging Chef and the 2024 RAMMY’s Rising Culinary Star of the Year.

    At the end of today’s show, Lydia and Masako agreed to a short panel discussion on the trials and tribulations of being immigrant Asian women in the hospitality industry. Lydia’s team laid out a feast for our discussion — it was honest and frank and delicious — tune in.

    Guests Social Media Links:

    Masako~
    Instagram: https://www.instagram.com/perrysdc/
    Facebook: https://www.facebook.com/perrys.dc
    Website:https://www.perrysam.com

    Lydia~
    Instagram: https://www.instagram.com/ladiebosslydia?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
    Website: https://www.nihaoarlington.com

    Featuring Nycci Nellis
    https://www.instagram.com/nyccinellis/
    https://www.thelistareyouonit.com/

    Produced by Heartcast Media
    www.heartcastmedia.com
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    1 時間 2 分
  • Fan-girling with The Alice Waters
    2024/08/29
    Hello and welcome to another episode of Industry Night! Taking a break this week from residencies — although haven’t they been fun?! Loved being out in Delaplane, Virginia sitting amongst the vines of Barrel Oak and the mountains of the Shenandoah off in the distance. It such a treat to tape this show on location but sometimes, just sometimes,— my guests are all the way across the country so we pop on the screen to chat here in my not nearly as sexy as a vineyard … office.So for those of you who know me it takes a lot for me to gush about my guests. I like to play it cool — I mean it’s my job to interview people and I have had the pleasure of chatting with so many of the greats in this industry. But today I am a little giddy, totally fan-girling and maybe a tad nervous of the— Chef, author, food activist and the founder and owner of Chez Panisse Restaurant in Berkeley, California — Alice Waters — She is also this year’s recipient of the Julia Child Award — The award recognizes those who have an impact on the American culinary scene and has been given by the Julia Child Foundation for Gastronomy and the Culinary Arts since 2015, and comes with a $50,000 prize. Previous awardees include Grace Young, José Andrés, Danny Meyer, and Jacques Pépin and last year’s award winner Sean Sherman - several of those I’ve interviewed here on this show.Alice will be honored with the Julia Child Foundation Award on 10/17 in Washington DC as part of the Smithsonian’s National Food History Weekend.Also in with me today to talk about the Award and it’s significance is-Curator of Food History at National Museum of American History; Paula Johnson — good friend and a return guest to the show-Eric W. Spivey, Chairman and Trustee, The Julia Child Foundation for Gastronomy and the Culinary ArtsFeatured Guests:Alice Waters~Personal Instagram: https://www.instagram.com/alicelouisewatersBusiness Instagram:https://www.instagram.com/chezpanisse https://www.instagram.com/edibleschoolyard?Paula Jonson~Instagram:https://www.instagram.com/amhistorymuseum/Facebook:https://www.facebook.com/americanhistoryPersonal LinkedIn: https://www.linkedin.com/in/paula-johnson-317559a/Business LinkedIn: https://www.linkedin.com/company/the-national-museum-of-american-history/Eric W. Spivey~Instagram:https://www.instagram.com/juliachildfoundation/Facebook:https://www.facebook.com/JuliaChildTwitter: https://www.threads.net/@juliachildfoundation Episode Timestamps:00:00 – Introduction05:45 - Opening a Restaurant: Influential Journey09:11 - Taste Transformation: Regenerative Farming13:36 - Farmers-Focused Revolution: Strengthening Industry15:27 - Embracing Regenerative Agriculture: Partnership19:00 - Edible Schoolyard Project: Principal's Call24:41 - Europe's Pesticide Use & Paris Mayor's Initiative29:46 - Delaying Topic for Eric's Segment32:51 - Celebrating Alice & Supporting Project36:23 - Museum & Julia Child Partnership Summary37:51 - 10 Years of Growth, Diversity & Impact42:30 - Promoting Healthy, Local School Food45:31 - Reconnecting through Food, Friendship & Nature48:07 - Julia, Restaurants & Family Connection51:08 - OutroQuotes:"In a decade-long partnership, the museum and Julia Child Foundation have preserved history by showcasing Julia's kitchen, crucial for food history research and community programs." -Paula Jonson"Diversity is key. This award honors talent across food, wine, and beverage sectors, not just chefs."- Eric W. Spivey"The most delicious solution to climate is regenerative agriculture, pulling carbon from the atmosphere and returning it to the soil, where it belongs." - Alice WatersFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media
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    51 分
  • The State of Craft Beer in Hospitality
    2024/08/22
    Hello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am in Delaplane at the beautiful Barrel Oak Winery & Brewery for the last show of the residency. So incredibly grateful to the team here for hosting me and the show.I just love the ride out here. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery. Every week after the show I take a little ride around the area and do something different like a hike on lost mountain — one of my favorite hikes or a stroll through MiddleburgThe other cool part about doing the show here is I’ve brought in some amazing guests — some locals like Jarad Slipp & Jason Murray at Arterra Wines and then I brought DC out here with Scott Drewno and Danny Lee last week and this week it just keeps getting better. Good friend, beer guru and beverage director and partner of Neighborhood Restaurant Group - Greg Engert - he’s out here with me today!And since we covered wine here at the winery part of Barrel & Oak it’s now time to talk the Brewery part!First and foremost, did you know that August is Virginia Craft Beer month? With more than 200 craft breweries throughout Virginia and being named one of the Top Seven Beer Destinations by Travel Channel, it's no surprise that the state dedicates the entire month of August to celebrating Virginia craft beer. And in with me with is Jon Bowman, Brewmaster here at Barrel Oak. The brewery was named Virginia Brewery of the Year at the 2024 New York International Beer Competition, thanks to Jon.And now Greg Engert! Greg is one of the people in this country who really changed the conversation about beer. Engert's expertise has earned him accolades galore including Food & Wine's Sommelier of the Year and Imbibe’s Beer Person of The Year. And has been on F&TB more times than anyone else! You walk into a restaurant today and there’s a wine list, a cocktail list and a beer list. That didn’t just happen overnight. There’s been a huge pendulum swing of avaialblity of local craft beers and People in the Industry like Greg Engert have been beating the drum on diversifying beverage programs and doubling down on what hospitality should feel like.Featured Guests:Guests Social Media Links:Greg Engert:Instagram:https://www.instagram.com/sonoffreng?igsh=MWpxNjI4bWRlaXBpeA==Business~Instagram:https://www.instagram.com/churchkeydc?igsh=MTJxbGhrbW5vZXY5ZA==Facebook:https://www.facebook.com/churchkeydcWebsite:https://www.churchkeydc.com/Twitter:https://x.com/churchkeydc?s=21Jon Bowman:Business~Instagram:https://www.instagram.com/barrel_oak_winery?igsh=MTF0cjhpeHozc3JkFacebook:https://www.facebook.com/barreloakwineryWebsite:https://barreloak.com/Episode Timestamps:00:00 – Introduction08:43 - Crafting and Releasing Varied Beer Selections13:13 - Lively Conversations at Barrel Oak with Greg18:06 - Fueling Beer Passion: Business and Inspiration25:17 - From Initial Opposition to Recognizing Visionary Insights31:06 - Changing Workforce Dynamics: Increased Training Needs35:00 - Regrettable Sharing of Critical Restaurant Comments40:17 - Maintaining Busyness Despite Fewer Patrons47:40 - Balancing Updates and Sentimentality in Restaurants50:38 - Exceptional Cuisine and Beverage Program at Mallard's55:05 - Impressive Restaurant Experience and Training59:35 - Reflections on Limited Outings and Cocktail EnjoymentQuote:"Just as wine evolves with time, so do our flavors in life." - Jon Bowman"In the restaurant business, we balance sentiment with survival, driven by passion over profits on our path to financial stability." - Greg EngertFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media
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    1 時間 3 分
  • You Can Take The Chefs Out Of The City
    2024/08/15
    Well, hello there and welcome to another episode of Industry Night with me, Nycci Nellis. I am back in Delaplane at the beautiful Barrel Oak Winery & Brewery.One of the things I love most about living in the DC Metro area is that we are just a short drive to a completely and totally different experience. I mean — truffle hunting in Virginia?! Yes please. Stayed tuned for that Culpeper show and follow me @nyccinellis for all the photos, videos and highlights from that trip.And to my point about how close we are to different experiences. Just a 60 minute drive from DC and here I am at this beautiful winery and brewery in Delaplane, Virginia. What I love about the ride out here is you go from a 4 lane highway, to a 2 lane highway, to a single road — it gets greener and greener — and your blood pressure regulates. At least mines does.And let’s talk today’s show!Scott Drewno & Danny Lee. I’ve known these two for so long — I just can’t believe they’re both this old.So I was doing some research. I thought I’d met Danny first but I think I may have met Scott first.Danny & his mom, Mama Lee opened up Mandu around the corner from my old apartment on 18th & T in 2006. David and I frequented the spot but I have a very clear memory of meeting Danny when he opened up the 2nd Mandu in the Mt Vernon Triangle area in 2011. I think on opening night — we were with David Hagedorn & Michael Widomski — That area was just coming to life and Mandu, this beautiful gem serving Authentic Korean food.Now Scott came to town in 2007 and I remember it clearly! He was about 6 months out from opening up The Source with Wolfgang Puck when he came to town to do meet & greets with people in the food space in DC. We had dinner at Central. I got to know Scott and his story and actually so did everyone who was covering the DC dining scene at that time — and that was the time of blogs — so there were a lot of people! He even followed up with a thank you note — cause his mama taught him that.In 2017, Danny and Scott created the Fried Rice Collective — You know all their Award winning properties: Chiko, now 4 of them, Anju with chef Angel Baretto and the recently launched breakfast concept, I Egg You (which also turns into an event space called the Shell — get it).So how did these two come together? Hold for a moment please.Marie Levitt, who grew up in the Mountains just Northeast of France right next to Alsace is now the director of wholesale and outside sales for Barrel Oak. We are going to chat briefly about The rise of VA wines and the importance on seeing VA wines in distribution.Let’s talk shop ~Highlites with time stamps:Guests Social Media Links:Scott DrewnoInstagram: https://www.instagram.com/scottdrewno?igsh=cGY3anAxeGpjZG9wFacebook: https://www.facebook.com/scott.drewno.9Twitter: https://x.com/scottdrewno?s=21Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==Facebook: https://www.facebook.com/CHIKOFRC https://www.facebook.com/ieggyoudc https://www.facebook.com/anjufrcTwitter: https://x.com/anjufrc?s=21 https://x.com/chikofrc?s=21 https://x.com/ieggyoudc?s=21Danny LeeInstagram: https://www.instagram.com/dannyleedc?igsh=MWVlbm1lMW56dTltdA==Facebook: https://www.facebook.com/danny.lee.3705Twitter: https://x.com/dannyleedc?s=21Instagram: https://www.instagram.com/anjufrc?igsh=ODB1NDYzcXBjbG92 https://www.instagram.com/chikofrc?igsh=ZnJsYWptNnoyN3Fq https://www.instagram.com/ieggyou?igsh=MWNvbHRicDR6MW5mOQ==Facebook: https://www.facebook.com/CHIKOFRC https://www.facebook.com/ieggyoudc https://www.facebook.com/anjufrcTwitter: https://x.com/anjufrc?s=21 https://x.com/chikofrc?s=21 https://x.com/ieggyoudc?s=21Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comChapters00:00 - Introduction05:25 - IEGU and Anju Collaboration, Event Venue Insights14:32 - From Mother's Deli to Culinary Mastery21:11 - Culinary Foundations at a Friend's Winery Farm23:41 - Learning Culinary Basics in Restaurant Environment27:41 - Handling Criticism with Grace and Professionalism37:09 - Decision-Making Process and Operational Strategy38:54 - Efficiency in Casual Dining Service46:37 - Chico Capitol Hill's Heritage and Team Dynamics58:23 - Industry Evolution and Future Prospects01:00:55 - Pre-Pandemic Experience: Relishing DC's Hospitality01:07:51 - Outro
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    1 時間 8 分
  • A Truffle Hunt in Virginia
    2024/08/08
    Well, hello there, and welcome to another episode of Industry Night with me, Nycci Nellis. If you are watching the show, you may be like — she is at a winery but not the one she was at last episode — and you would be right! This week, I am taking a break from Barrel Oak in Delaplane and out further in Virginia! I am in Culpeper, Virginia, at the Old House Vineyard. It's a Vineyard, A Brewery, A Distillery, a restaurant, and so much more! And more about that in a minute. Let me tell you how I got here: A year ago, I was invited to a MATPRA conference — MATPRA The Mid-Atlantic Tourism Public Relations Alliance is all about regional tourism in Delaware, Maryland, Pennsylvania, Virginia, Washington D.C., and West Virginia. Basically, it brings together journalists and destinations within the mid-Atlantic - now I know you know there's so much going on in this region because I tell you — but so many counties and municipalities offer an incredible array of fabulous things to do, eat, and drink. So, at this MATPRA event, I met Nicole Warner, Comms/Marketing Manager for the town of Culpeper. We hit it off for various reasons, but she really taught me what was going on in Culpeper. She was like, did you know we have a truffle farm? Um, no. And a Bison Farm — that you can go and visit? Um, no. And we have Virginia's first trifecta — a what? The first winery/brewery and distillery at Old House Vineyards.So, needless to say, I needed to get to Culpeper and see, touch, smell, drink, and eat everything happening there.And Voila! Industry Night With Nycci Nellis Goes to Culpeper was born.On today's show, I am chatting with:-Paige Read, Director of Culpeper Tourism-Ryan Kearney, General Manager of Old House Vineyards-Olivia Taylor & Vanessa Shea of Virginia Truffles-Steven Williams of Virginia Bison Company-Joclyn Yarnell, Head Chef Green Ribbon Restaurant here in Old House VineyardsIt's all so exciting because not only am I going to talk to all these people doing exceptional things here in Culpepper, but I am also going to get my hands dirty!So listen to this show, watch it on youtube and check out my instagram because I will have reels and highlights of all of my doings while I am visiting.And speaking of Instagram, you all have been incredibly engaged with my latest posts. Yes, I did change things up a bit. You said you wanted more from me — and I was reluctant. Put a mic in my hand, and I am good. Someone else turns a camera on me, and I light up. But turning the camera on myself? Not so easy. You all have made it super easy. Thank you for that. Nycci Knows News is a new offering, and my "Pro-Tips" are for both diners and those in the hospitality industry.Okay before we get into the show a bit about where I have been — 'cause you know I've been out!-A day in Delaplane. Barrel Oak Winery, Whole Ox — Double Smash Bison Burger — uh where are they getting their Bison?-Ama - Johanna Hellrigl & Micah Wilder ode to Italia — You want to sit at the bar, the focaccia, the pasta — oh the fennel salad — but the best is chef's torte's and pistachio gelato-Beach Trip - Thrashers, fries - duh. Fractured Prune, the hand dipped donuts - duh. Oceanside, new owners - same delicious Italian subs (don't at me you crazy Billy's fans, their subs are not what they were). Drift, no duh here - this year-old restaurant is putting out a thoughtful menu by Chef Tom Wiswell. They source regionally and they had me peach and blackberry Panzanella.Let's Go To CulpepperCulpeper, Virginia, named the “Prettiest Town in Virginia” by Architectural Digest in 2018, combines small-town charm with big-city convenience. Not far from Washington, DC, Fredericksburg, and Charlottesville, it is the perfect escape.The Town of Culpeper is a place of history, and there has been quite a bit of Growth over the past few years — you can shop at unique boutiques, taste local craft brews, go on a hike in Shenandoah National Park and do not miss LOVE sculpture.Highlites with time stamps:Guests Social Media Links:Olivia Taylor & Vanessa SheaFacebook: https://www.facebook.com/virginiatrufflesWebsite: https://www.virginiatruffle.comPaige Read:Instagram: https://www.instagram.com/visitculpeperva/Facebook: https://www.facebook.com/VisitCulpeperVA/Website: https://visitculpeperva.comRyan KearneyInstagram: https://www.instagram.com/oldhousevineyards/Facebook: https://www.facebook.com/oldhousevineyards/Website: https://oldhousetoday.com/Joclyn YarnellInstagram: https://www.instagram.com/greenribbonva/Facebook: https://www.facebook.com/greenribbonvaWebsite: https://www.greenribbonva.comSteven WilliamsInstagram: https://www.instagram.com/virginiabison/Facebook: https://www.facebook.com/virginiabison/?locale=pt_BR&_rdrWebsite: https://www.virginiabison.com/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.comChapters00:00 - Introduction05:34 - Must-Visit ...
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    1 時間 8 分
  • You Knead This
    2024/07/25
    Hello again. Here I am out in beautiful Delaplane at the magnificent Barrel Oak Winery and Brewery. My residency is out here for a good part of the summer and can I just tell you what a treat it is to be out here? So if you live in the DMV or in the Philly area or really anywhere this part of VA — the Fauquier and Loudon Counties — of Virginia. As you drive out here and the highway gives way to a two lane road — and the strip malls morph into pastures with cows and horses. Your blood pressure just comes down. It’s really really nice — especially since I have had a busy busy week.Is it just me? Or does everyone feel like they are running and gunning? My days are just slammed. At 630 or 7pm I’m like what just happened? I look at my List of things to do, places to go and people to see and I’m like — well there’s always tomorrow!So where have I been that you should be checking out? Well, if you follow me @‌nyccinellis you know I have been checking out some of the latest places.-Namak — Saied Azali’s Middle Eastern Mecca with tastes from Turkey & Iran — the saganaki & watermelon!-Kiyomi Sushi by Uchi — Sushi Nakazawa alum Masaaki "Uchi" Uchino is offering a $40 "quick omakase" at the Square food hall. 7 pieces of sushi, hand roll and miso soup - photo ready sushi.-Almeda - Chef Danielle Harris in the former Himitsu space — innovative cuisine featuring dishes from the African Diaspora — spaghetti & fried catfish-Kalaya - quick trip up to Philly to see family and eat, duh. Last year's James Beard Award winning Kalaya — incredible Thai food — 8pm on a Sunday night place is jumping in Fishtown. Whole Grilled Fresh River Prawns, Crispy Garlic Chive Rice Cakes — and the floretes of shaw muang dumplings.But back to Barrel Oak. As I was saying earlier, I do love the drive out here but I also just like it out here. I’m kind of obsessed with all there is to do. Did you know that access to the Appalachian Trail is here via Sky Meadow State Park - and one of my favorite hikes is Lost Mountain. You start in a pasture, walking by cows, then you climb/walk up the mountain — take in the incredible views and come back down THEN — you reward yourself by hanging out at one of the area’s beautiful wineries and then going for dinner!So a little reminder I am Just East of the Blue Ridge Mountains at Barrel Oak Winery & Brewery. The 30-acre vineyard with its traditional Vitis Vinifera and American French hybrids has 10 varieties of grapes growing here including Chardonnay, Cabernet Sauvignon, Cabernet Franc & Petit Manseng oh and Virginia’s premiere native grape Norton. We talked to the winemaker Jeremy Ligon last week about the fabulous wines here but this week general manager Adriana Lucca is joining me to chat about this gorgeous property. AND THEN I’m going to be talking with two chefs who are serving this region. Jarad Slip — we have known each other since the Nectar/Tahoga days — a really long time ago — he was at several other restaurants in DC including Fames City Zen as FOH. Oh and did I mention he is a Master Somm? We did reconnect when he was at RdV vineyards and now he has not one but two restaurants of note in Middleburg — Knead Wine & Tremolo, which I am a bit obsessed with and you can get here at the vineyard!And - also cooking out here is Chef Roderick (Pete) Smith. Chef Pete became the Chef de Cuisine at the age of 22 at Restaurant Medure in Ponte Vedra Beach, Florida. At this Four Diamond Restaurant he was the youngest African American chef ever to run a Four-Star restaurant — he moved up here to work at Salamander and is now at the The Piedmont Golfer Club and behind The Chef Feature Company. And, he is on the Taste of Blue Ridge advisory board and if you stay at the posh cottage out here — he will cook for you.The Cottage! Let’s discuss it with Adriana Lucca, General Manager of Barrel Oak Winery & Brewery.Last week after the show we took a little drive into Middleburg. I haven't been to Jarad Slipp’s Tremolo in a minute at oh em gee — is it deliciousAnd let’s talk all things Blue Ridge with Chef Pete Smith.Guests Social Media Links:Chef Pete SmithInstagram:Personal:https://www.instagram.com/chefroderick?igsh=MTIyNDltNXdmM2tuMg==Business:https://www.instagram.com/thecheffeature?igsh=MWY1bHM2cDAzeWozag==Facebook:Personal:https://www.facebook.com/ChefRKSBusiness:https://www.facebook.com/ChefRoderickPete/ https://www.facebook.com/PiedmontGolfClubTwitter: Personal:https://x.com/chefsweetpete?s=21Business:https://x.com/cheffeature?s=21Jarad SlippInstagram: Personal:https://www.instagram.com/jaradslipp?igsh=MWxhYXJ6M25tMG42Zg==Business:https://www.instagram.com/thetremolobar?igsh=MWY4MjRzODY2YmxibA== https://www.instagram.com/kneadwine?igsh=OHRwYzR1NTg1aXJrAdriana LuccaInstagram:https://www.instagram.com/adriluli?igsh=YmN1dHFsY2s5NWs=https://www.instagram.com/barrel_oak_winery?igsh=MWI1M2x4c3VvaGtvcg==Facebook:https://www.facebook.com/...
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