Shows & Panels
- The 2014 Big Picture on Cyber Security
- AFCEA Answers
- Ask the CIO
- Connected Government
- Consolidating Mission-critical Systems
- Constituent Servicing
- The Data Privacy Imperative: Safeguarding Sensitive Data
- Eliminating the Pitfalls: Steps to Virtualization in Government
- Federal Executive Forum
- Federal Tech Talk
- Government Cloud Brokerage: Who, What, When, Where, Why?
- Government Mobility
- The Intersection: Where Technology Meets Transformation
- Maximizing ROI Through Data Center Consolidation
- Mobile Device Management
- The Modern Federal Threat Landscape
- Moving to the Cloud. What's the best approach for me
- Navigating Tough Choices in Government Cloud Computing
- Satellite Communications: Acquiring SATCOM in Tight Times
- Transformative Technology: Desktop Virtualization in Government
- Understanding the Intersection of Customer Service and Security in the Cloud
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.
CEO Jeff Bank and Exec Chef Terry Natas of Carmine's Eddie Ishaq, Executive Chef at Wildfire Tysons Corner Teddy Folkman, Dan Coleman and Martin Doczkat for DC Beer Week Mitch Berliner for Bethesda Central farm market Kaz Okochi, Chef/Owner of Kaz Sushi and Oh! Fish
Dan Searing, DC mixologist and author of The Punch Bowl Haidar Karoum, Exec Chef at Proof and Estadio Irish TV personality, cookbook author and chef, Catherine Flavio Pitangelo Gelato Founder and CEO, Noah Dan
Mary Ann Esposito, star of TV‚"ôs longest running cooking series, PBS‚"ôs ‚"úCiao Italia, with Mary Ann Esposito‚"Ě Nathan Stambaugh with Creekstone 100% Black Angus beef Baker Danielle Poux of Danielle‚"ôs Desserts Sean Prinz from Jean-George‚"ôs J&G Steakhouse
Jeff Heinneman, chef/owner of Freddy's Lobster Shack in Bethesda Lindsey and Nate Auchter, chefs/owners of Salt & Pepper restaurant on MacArthur Blvd/DC Exec. Chef Stephanie O'Mary and GM PierLuigi Capello of Fiorella Pizzeria in National Harbor DC's master mixologist Derek Brown
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 rosťs
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