<p>Nycci Nellis is everyone's "go to" food journalist for insights and in depth info about everything happening across the food/wine/spirits/brews/restaurant scenes in the Mid-Atlantic and across the U.S. Her husband, David, is a beer and burgers guy. On radio since 2009, they host celebrity guest interviews with famous and up-and-coming chefs, winemakers, distillers, oystermen, farmers, marine biologists and more. Get the foodie info you need to know and won't find anywhere else; enjoy irreverent repartee; pick up great recipe tips for cooking to cocktails and ... have fun! .. with Nycci and David Nellis on the one and only, Foodie and the Beast.</p>
Hosted by David and Nycci Nellis.
On today’s show:
· Agave, baby! Mitchell Linton, CEO, Tony Ajayi, president, and Zachary Spence, CMO – all of 3708 American Agave Spirits –talking the difference between tequila and agave spirits;
· They are husband and wife. And they are incredibly talented chefs who are getting handfuls of accolades heaped on them. They are Matt Conroy and Isabel Coss and they’re teamed with our friend, much-admired restaurateur Omar Popal, in two of the city’s most celebrated restaurants, Lutece and Pascual. In the course of things, both Matt and Isabel are themselves in the spotlight with James Beard and Rammy nominations. How do they do it and keep restaurants innovative and love alive? Matt and Isabel join us to reveal all;
· Owning a restaurant is in Tim Ma’s blood. Trained as an electrical engineer, he chucked it all, went to culinary school, opened a tiny spot in Vienna, Virginia that blew up and .. the rest is history. Today, Tim has his hands in a lot of projects. The newest is Lucky Danger in Chinatown, billed as an American Chinese restaurant brought to us by a Chinese American chef;
· Georgetown salon owner Jack Howard is a L’Oreal Ambassador and hair colorist with over 40 years of experience. Jack’s a family friend, and we’ve brought him in today to talk about his successful approach to customer service and long-term relationships and how that mirrors the concept of providing hospitality.
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