Shows & Panels
- Accelerate and Streamline for Better Customer Service
- Ask the CIO
- The Big Data Dilemma
- Carrying On with Continuity of Operations
- Client Virtualization Solutions
- Data Protection in a Virtual World
- Expert Voices
- Federal Executive Forum
- Federal IT Challenge
- Federal Tech Talk
- Feds in the Cloud
- Health IT: A Policy Change Agent
- Improving Healthcare Outcomes through IT Policy
- IT Innovation in the New Era of Government
- Making Dollars And Sense Out of Data Center Consolidation
- Navigating the Private Cloud
- One Step to the Cloud, Two Steps Toward Innovation
- Path to FDCCI Compliance
- Take Command of Your Mobility Initiative
Shows & Panels
Foodie and the Beast
Sundays, 11:00 a.m. - 12:00 p.m.
Hosted by: David and Nycci Nellis
From fine dining to irresistible junk foods, top chefs to up-and-comers you haven't heard of (yet!), foie gras, fish fingers, and much more, no sip of wine, no morsel of food or food gossip goes untouched, as David and Nycci Nellis give you the inside dish on the hottest restaurants and bistros, the freshest ingredients and the finest tipples on the scene.
Nycci is found and editor of the TheListAreYouOnIt.com, the DC area's premier food and wine events website. She and David have cooked up this lively - and sometimes edgy - food and wine variety show catering to in-the-know "foodies" and to those (like David) whose appetites run more toward Ruffles than truffles.
Look for engrossing segments on the newest restaurants, restaurant promotions, the latest chef moves and tips from guests about everything from new ingredients to the worlds of fine wines, spirits and brews. Listeners of all food faiths will enjoy taking sides in David and Nycci's playful "food fights" - call it, "Foodie and the Beast" - and polar views on what really makes the best in food and drink.
Chef Mike Isabella of Top Chef fame, Penn Quarter restaurant, Graffiato Mitch Berliner of the Bethesda Central Farm market Exec Chef Ben McCormick, Kennedy Centers Roof Terrace Restaurant Suzanne McGrath, Shirlington's Curious Grape and Jade Floyd, Center for Wine Origins
Tiffany Macisaac, Pastry Chef, Neighborhood Restaurant Group Scott Harris, Catoctin Creek Distillery Winston Lord and Sam Von Pollaro of Venga Executive Chef Tom Elder of Harth in the Hilton McLean Tysons Corner
Bibiana's Executive Chef Nick Stephanelli and sheep farmer Craig Rogers, first annual Lamb Jam Chef Barton Seaver, new cookbook, For Cod And Country Executive Chef Devon Capili, Renaissance Dupont Circle Eric Platt and Paul Couldrey of Pacific Prime Wines of New Zealand
Chef Todd Gray of Equinox and his new restaurant in DC's NOMA area, Watershed Erin McKenna, pastry chef, and author of Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles Proprietor Steven Fedorchek and pastry chef Rob Valencia of Lyon Hall, Liberty Tavern and Northside Social Cork Wine Bar owners Diane Gross and Khalid Pitts in talking spring wines - with a spotlight on rosés
Cattle farmer Mike Brannon of Roseda Beef talking the health benefits of grass-fed beef Chef Chris Young, coauthor of the Modernist Cuisine cookbook Sommelier John Coco of the Kennedy Center's Rooftop Terrace Restaurant Greg Nivens, National Harbor Food & Wine Festival
Ann Yonkers, founder of FreshFarm Markets, Domaso Restaurant's Executive Chef, Paul Healy Jorge Pimentel and Christine Sarapu, owners of S'Abora, DC's new food truck serving Latin-inspired cuisine Cookology's sommelier, Mary Watson
Washington Post Food Editor Joe Yonan Tucker Yoder, Executive Chef at the Clifton Inn in Charlottesville Chef David Creamer and GM John Edellman from The Renaissance Arlington Capital View Hotel's signature restaurant, Socci
Ted Giddings and Chef Ben Erjavec from the new Seasons 52 restaurant John Shaw and Jim Foss of Penn Quarter's new Hill Country Barbecue Market James Roth, proprietor of Red, White and Bleu Gourmet Market
Ambassador Hugo de Zela, permanent representative of Peru to the OAS, with Peruvian chefs and brothers Felipe and Cocque Ossio, Ken Blakeman of Genji Sushi Richard Hetzler, Executive Chef at Mitsitam Café in the Smithsonian's Museum of the American Indian Howard O'Brien, of Chateau O'Brien and Courtney Kissell of the Reading Connection
Cedric Yeh, National Museum of American History, how 19th and 20th century Chinese immigration influenced the American palate Jerry Early, Modus Hotels- Dish + Drinks, Circle Bistro, Notti Bianche Univision's Ingrid Hoffman, with her cookbook, Simply Delicioso David Hale, GM and master mixologist from Michel Richard's Central
Sprinkles' founders Charles and Candace Nelson, talk the LA cupcakery's move into DC CSA (Community Supported Agriculture) farmer Alan Balliet of Fresh & Local CSA in Shepherdstown, WVA. John Critchley, from Urbana, in DC's Kimpton Palomar Hotel Teddy Folkman, Granville Moore's Gastropub, and Matt Brophy, brewmaster at MD's Flying Dog Brewery
Exec. Chef Scott Drewno from Wolfgang Puck's The Source and Chef Brady Lowe Cochon 555 national pork cooking competition Laura Smith, owner of YOLA Yogurt at Dupont Circle Lebanese Taverna's owner Gladys Abu-Najm and Exec. Chef Jay Comfort discuss the 3/1/11 St. Jude Gala Gourmet fundraiser Micah and Ari Wilder mixing at Zola and Potenza
Jacques Haeringer, executive chef and proprietor of the legendary L' Auberge Chez Francois Eric Platt of Washington Wines,discussing Napa's first sparkling wines, Domaine Chandon. Jill Richmond, Hosan Lee, bar chef Derek Brown and Howard Yoon, on Number 68 Project, DC's newest- pop-up restaurant.
Co owner Danny Lee and GM Jae Kang of DC's hot Korean restaurant, Mandu Food writer Amber McDonald of DC Vegan and Doron Petersen of Sticky Fingers Bakery, in talk about about DC restaurant's Meat-Free Week Keith Voight of All Things Olive, in with samples of premium California olive oils Jordan Harris, GM and winemaker, Tarara Winery