Shows & Panels
- AFCEA Answers
- Ask the CIO
- The Big Data Dilemma
- Carrying On with Continuity of Operations
- Connected Government
- Constituent Servicing
- Continuous Monitoring: Tools and Techniques for Trustworthy Government IT
- The Cyber Imperative
- Cyber Solutions for 2013 and Beyond
- The Data Privacy Imperative: Safeguarding Sensitive Data
- Expert Voices
- Federal Executive Forum
- Federal IT Challenge
- Federal Tech Talk
- Mission-critical Apps in the Cloud
- The Modern Federal Threat Landscape
- The Path from Legacy Systems
- The Real Deal on Digital Government
- The Reality of Continuous Monitoring... Is Your Agency Secure?
- Veterans in Private Sector: Making the Transition
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.
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
Zola Wine and Kitchen Executive Chef, Robbie Meltzer Pastry Chef Tiffany McIssac from Neighborhood Restaurant Group Personal Chef Monica Thomas discussing the upcoming ovarian cancer fundraiser, "Turn Up The Heat" Daniel Lobsenz, sommelier and beverage manager at Poste Brasserie
CHEF AND ARTISANAL BREAD MAKER MARK FURSTENBERG PS7'S BAR CHEF GINA CHERSEVANI CHEF FRANK MORALES, FORMERSLY OF ZOLA AND RUSTICO, NOW THE DIRECTOR OF L'ACADEMIE DE CUISINE'S NEW EVENING CULINARY SESSIONS GIRISH MHATRE OF GOOD EARTH WINERY, INDIA'S NEW PREMIER WINE PRODUCER