Industry Night with Nycci Nellis

Nycci Nellis
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Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.

  1. It’s a Family Affair: The Popal Group at a.kitchen + bar

    5D AGO

    It’s a Family Affair: The Popal Group at a.kitchen + bar

    Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night, where we go behind the scenes with the people shaping the hospitality industry, not just through food and drink, but through culture and community. Today’s show is a special one. I’m coming to you from one of my favorite rooms in the city, a.kitchen + bar at Hotel AKA,  a place that's the perfect backdrop for conversations about leadership and vision (and a killer burger!). This episode is about family and what it really takes to build something lasting in hospitality, especially at a moment when so many restaurants are fighting just to stay open. Later in the show, I’ll be joined by Ellen Yin and Chef de Cuisine George Madovsky for a conversation about thoughtful cooking in one of the city’s most beloved dining rooms. But first,  a conversation I’ve been looking forward to for a long time. I’m genuinely excited because I’ve known Omar and Fatima Popal since they were in their early twenties, long before The Popal Group became one of the most respected hospitality families in Washington, D.C. When the Popal family opened Café Bonaparte in Georgetown in 2003 — what many of you now know as Lutèce — they weren’t just opening a restaurant. They were building a new life. They were also some of the very first advertisers on http://TheListAreYouOnIt.com , and watching their journey unfold over the years has been nothing short of remarkable. Today, Omar Popal is the Co-Founder and Chief Strategy Officer of The Popal Group, leading concept development, design, and long-term vision for restaurants including Lapis, Lapop, Lutèce, Pascual, and Maison Bar à Vins. Fatima Popal, Co-Founder and Chief Financial Officer, oversees financial strategy, human resources, growth, and philanthropy.  All while fiercely protecting the people-first culture that defines the group. Together, they represent a powerful family story rooted in Afghan heritage and a hospitality group that continues to grow while staying deeply authentic. Let’s get into it. Chapters: 00:00 - Introduction 01:40 - D.C.'s Popal Culinary Dynasty 08:22 - European Cafe Culture Inspiration 12:22 - Modern Afghan Hospitality Restaurant 18:59 - "Hierarchy: From Party to Salon" 24:03 - Late-Night Connection Sparks Collaboration 30:56 - Adams Morgan's Changing Vibe 37:01 - "Revitalizing a Neighborhood Gem" 41:52 - D.C. Dining Evolution Insights 43:30 - Hiring Challenges and Culture Priorities 49:10 - "Diner Perspective on Payment Models" 57:31 - George: A Reliable Team Leader 01:02:53 - D.C. Fire Pit & Après Ski 01:09:02 - Chef’s Wisdom and Culinary Brilliance 01:09:40 - "Share, Subscribe, Enjoy D.C. Eats" 01:09:55 - Outro Quotes: "The D.C. dining scene thrives when it’s powered by heart, history, and creativity."- Nycci Nellis "For us, it's about working as a team, bringing passion and love for the industry to every table, and making sure our processes and dreams are ready for new concepts to flourish."- Fatima Popal "We purposely don’t put a concept in a space just for the sake of it; it has to be what the space and the neighborhood actually need. Our family story is on every plate, and our vision always starts around the table together."- Omar Popal Key Takeaways: From Hotel Life to Hospitality Legacy Family Roots, Family Table Culinary Evolution and Neighborhood Focus Redefining Afghan Cuisine Artist, Designer, and Innovator Investing in People Thriving Through Change The Future Is Bright Filming location: Instagram:https://www.instagram.com/a.kitchenandbardc/?hl=en https://www.instagram.com/highstreethospitality/?hl=en Website:https://akitchenandbardc.com/ Guest Info Fatima Popal Instagram:https://www.instagram.com/fatipopal/?hl=en Website:https://www.thepopalgroup.com/ Omar Popal Instagram:https://www.instagram.com/omar_popal/?hl=en Website:https://www.thepopalgroup.com/ Ellen Yin Instagram:https://www.instagram.com/therealellenyin/?hl=en https://www.instagram.com/highstreethospitality/?hl=en Website:https://akitchenandbardc.com/ https://highsthospitality.com/ Featuring Nycci Nelli Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/

    1h 10m
  2. It’s the Little Things With Chef Tracy Malechek-Ezekiel & Chef Arjav Ezekiel of Birdie’s, Austin

    JAN 30

    It’s the Little Things With Chef Tracy Malechek-Ezekiel & Chef Arjav Ezekiel of Birdie’s, Austin

    I’m especially excited about today’s conversation. If you care about the future of restaurants — how they nourish communities and sustain themselves — this is an episode you’ll want to spend time with. Joining me are Tracy Malechek-Ezekiel and Arjav Ezekiel, the chef, beverage director, and co-owners of Birdie’s in Austin, Texas, a restaurant that has quietly become one of the most important case studies in modern hospitality. Before we dive in, a quick detour. I was recently in Negril, Jamaica, staying at Syd’s on the Rocks, a stunning cliffside destination where food and culture are deeply connected. It was a reminder that hospitality, at its best, is about the experience you create for people. And that brings us right back to today’s show. Birdie’s is a small, fine-casual restaurant and wine bar with a counter-service format and fine-dining-caliber food rooted in seasonality and European technique. More importantly, it’s a reimagining of the restaurant business itself. Tracy Malechek-Ezekiel is a James Beard finalist for Best Chef: Texas, a Food & Wine Restaurant of the Year honoree, a Cherry Bombe Power List inductee, and a TIME100 Next Innovator, known for cooking that is precise and deeply ingredient-driven. Arjav Ezekiel is a James Beard Award winner for Outstanding Professional in Beverage Service, widely respected for his farm-forward wine program and his deeply values-driven approach to hospitality. In this episode, we dig into the hows, the whys and the “little things” matter, and how Birdie’s is helping reshape hospitality from the inside out. Follow along at @‌NycciNellis on Instagram, and don’t forget,  Industry Night is available on your favorite podcast platform and on YouTube. Let’s get into it. Chapters: 00:00 - Introduction 00:13 - "Husband-Wife Duo Redefine Hospitality" 05:07 - Passion for Food and Cooking 09:15 - "Reconnecting and Hospitality Aspirations" 10:59 - Journey to Restaurant Ownership 15:27 - "Rethinking Restaurants Post-Pandemic" 16:48 - Restaurant Industry's Struggles and Toxicity 20:48 - Rethinking Dining and Counter Service 26:01 - "Rethinking Sustainability and Creativity" 27:14 - "Challenges of a Small Kitchen" 31:11 - "Fostering Culture and Hospitality" 36:13 - Tipping Trends at Birdie's 39:04 - "Hiring for Hospitality Fit" 42:29 - "Flexibility, Teamwork, Accountability Culture" 44:52 - Rethinking Affordable Luxury Dining 46:40 - "Incredible Industry Night Recap" 47:36 - Outro Quotes: "Hospitality is more than a meal—it's the energy, the care, and the people at the heart of every experience. When we nurture those who nourish us, everyone thrives."- Nycci Nellis "You can teach someone to cook, but you can’t teach them to be kind. Build your dream by knowing yourself, caring for your team, and never being afraid to evolve."- Tracy Malechek-Ezekiel "The biggest risk is not taking a big enough risk. Dream big, innovate boldly, and always put people—the team and the guests—at the center of your vision."- Arjav Ezekiel Key Takeaways: Rethinking Restaurant Norms People Over Everything Hospitality is Human Creative Freedom Fuels Growth Profit with Purpose Mentorship and Teamwork Daring to Take Big Risks Community Connection Be Yourself, Know Yourself Tracy Malechek-Ezekiel Instagram:https://www.instagram.com/tracymalechek/?hl=en https://www.instagram.com/birdiesaustin/?hl=en Website:https://www.birdiesaustin.com/ Arjav Ezekiel Instagram:https://www.instagram.com/arjavezekiel/?hl=en https://www.instagram.com/birdiesaustin/?hl=en Website:https://www.birdiesaustin.com/ Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

    48 min
  3. Wanderlust Intentions: Chefs Juliana Thorpe and Ignacio Nacho Zuzulich of The Lodge at Dawn Ranch

    JAN 22

    Wanderlust Intentions: Chefs Juliana Thorpe and Ignacio Nacho Zuzulich of The Lodge at Dawn Ranch

    Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night. Yes, this is show number two today, and honestly? I couldn’t pass up the opportunity to sit down with today’s guests. If wanderlust is one of your intentions for 2026, it is certainly mine! Who isn’t craving travel, connection, nature, and food that tells a story? If you are like me? Then this episode is absolutely for you. Because today, we’re heading to Northern California, to a place that feels both deeply grounded and quietly magical. Joining me are Chefs Juliana Thorpe and Ignacio (Nacho) Zuzulich, the husband-and-wife, co-executive chefs behind The Lodge at Dawn Ranch, set at the foothills of the redwood forest in Guerneville, Sonoma County, one of California’s most unique microclimates. Together, they are reinventing California cuisine through the lens of their South American heritage, drawing from Juliana’s upbringing in the mountains of Matutu, Brazil, and Nacho’s roots in Córdoba, Argentina, where his family ran a long-standing restaurant. Their paths converged in some of the world’s most respected kitchens,  from Mugaritz in Spain to Meadowood in Napa Valley, and today, that shared experience shows up on the plate as a dialogue of flavors: Brazil +  Argentina, and the rushing Russian River (you’ll hear it as an AMSR throughout the whole show). Beyond the cuisine, Juliana and Nacho are also rethinking hospitality itself, prioritizing mentorship, collaboration, sustainability, and I am very interested in their approach to leadership. I’m thrilled to welcome them to Industry Night. Chapters: 00:00 – Introduction 00:10 – "Industry Night: Wanderlust & Connection" 03:28 – "From Countryside to Culinary" 09:12 – Life-Changing Culinary Experience 11:26 – "Making Intense Kitchens Livable" 13:37 – "Redefining Kitchen Culture" 19:35 – "Charming Small-Town Escape" 21:25 – "Rethinking Readiness to Open" 26:13 – Mentoring and Hospitality Balance 28:24 – "Teamwork and Positive Kitchen Culture" 32:32 – "Local Sourcing and Small Garden" 34:35 – "Using 100% Without Waste" 36:58 – "Evolving the Lodge's Future" 42:43 – "Discover, Follow, and Engage" 43:32 – "Thanks and Stay Connected" 43:46 – Outro Quotes: “Expectations only matter if you live them. The standard we set for ourselves is the one our teams rise to.”- Nycci Nellis “High-level kitchens shape you forever, but true leadership inspires excellence through trust—not fear.”- Juliana Thorpe “When we bring our memories and heritage to the table, our work gains meaning—and our guests feel the soul behind it.”- Ignacio Zuzulich Key Takeaways: Culinary Roots Meet California Magic A Love Story Cooked Up in World-Famous Kitchens Redefining Hospitality with Heart and Discipline Collaboration as the Secret Ingredient Letting Place Inspire the Plate Sustainability and Mindful Sourcing Hospitality as Connection, Not Performance Ever-Evolving, Ever-Inspired Connect with Chef Juliana Thorpe Instagram:https://www.instagram.com/juthorpe/?hl=en https://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=en Website:https://dawnranch.com/dine/ Chef Ignacio Zuzulich Instagram:https://www.instagram.com/ignaciozuzulich/?hl=en https://www.instagram.com/lodgeatdawnranch/?hl=en https://www.instagram.com/concepto_zuzu/?hl=en Website:https://dawnranch.com/dine/ Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

    44 min
  4. Chef David Utterback Says Buy That Ticket

    JAN 15

    Chef David Utterback Says Buy That Ticket

    Hey everyone, it’s Nycci Nellis, and welcome back to Industry Night — my love letter to the people who feed us, pour for us, and keep this industry moving. And first of all… Happy New Year! Whoo hoo — this is our first episode of 2026, and I am very happy to be back behind the mic. I am really excited about our show today because I am going to be talking to a chef who has really changed the conversation on Japanese dining in the Midwest = Chef David Utterback. I’ve been a little bit everywhere these last few weeks. A quick Philly food tourm  highlights included Little Water and Kalaya (because obviously). Then a glorious week on the French side of St. Martin, where we don’t leave Grand Case, because you don’t have to. Morning walks into town for croissants, sun all day, and nights bouncing between incredible restaurants. Back in DC, I popped into Maison Bar à Vin for those glorious seaweed choux buns, and over to Chang Chang for Peking duck (a Christmas must). And then a quick 24-hour hit in NYC: Russ & Daughters for bagel and schmear, and Sugarfish for their classic trust me menu. Which feels like the perfect way to bring us to today’s guest… because we’re talking sushi and pushing expectations. Joining me today is Chef David Utterback, a chef who is redefining what world-class Japanese cuisine looks like in the American Midwest. David is a multiple-time James Beard Award semifinalist and made history in 2023 as the first Nebraska-based chef to be named a finalist for Best Chef: Midwest. He’s the chef and owner behind Omaha’s acclaimed restaurants Yoshitomo, Ota, and Koji. From Omaha’s indie punk scene to a formative trip to Japan, David forged his own way. His work has been described as Japanese precision with Midwestern sensibility, and his restaurants are challenging the idea of where exceptional sushi belongs I’m thrilled to welcome him to Industry Night Chapters: 00:00 - Introduction 00:10 - "Sushi, Craft, and Chef Utterback" 04:29 - Omaha’s Early 2000s Music Scene 08:43 - "Dreaming of Returning to Japan" 10:29 - "Chasing Tokyo's Best Sushi" 12:53 - "Finding My Calling" 19:11 - "Building Expertise in Sushi" 21:58 - "Leaving Stability for a Dream" 25:59 - From Cramped Counter to Innovation 29:27 - Evolving Dining Trends and Access 30:56 - "Building Better Sushi Sourcing" 34:05 - Evolving Food Culture Everywhere 37:54 - Hospitality Trends in Omaha 42:58 - "Fear of Being Unmasked" 44:18 - "Follow Nikki Nellis Everywhere" 44:55 - Outro Quotes: “Sometimes you have to guide people past what they know and show them just how good food can be—anywhere.”- Nycci Nellis “I never chased awards. I just wanted to be a craftsman, commit fully, and let the journey unfold.”- David Utterback Key Takeaways: From Punk to Sushi Self-Taught and Fearless Redefining Midwest Dining Craft Over Comfort Hustle, Risk, and Growth Recognition and Intentionality Inspiration for the Industry Connect with David Utterback Personal: https://www.instagram.com/davidyoshitomo/ Yoshitomo_sushi: https://www.instagram.com/yoshitomo_sushi/ Izakaya koji: https://www.instagram.com/izakayakoji/ Omakase ota: https://www.instagram.com/omakase_ota/ Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media: http://heartcastmedia.com

    45 min
  5. Industry Night at City Ridge: Builders, Risk-Takers & 20 Years of Changing the Game with Erik Bruner-Yang & Richard Lake

    JAN 8

    Industry Night at City Ridge: Builders, Risk-Takers & 20 Years of Changing the Game with Erik Bruner-Yang & Richard Lake

    Today’s Industry Night comes to you from one of my favorite spaces in the City Ridge development, the light-filled Anna’s House greenhouse. Huge thanks to the City Ridge team for hosting and for creating a place where design and community truly intersect. This episode brings together two builders working in very different (but deeply connected) lanes. First, Chef Erik Bruner-Yang, a chef who helped change the conversation in DC hospitality 20 years ago with Toki Underground on H Street NE. From Maketto and ABC Pony to Bar Providencia and now Manifest, Erik has continuously pushed food, culture, and community forward, including through his Power of 10 Initiative, launched during the pandemic. Then, Richard Lake, founding partner of Roadside Development and the visionary behind City Ridge. We talk about intentional design, neighborhood-building, and the personal story woven into this development, from Anna’s House to the creative spaces that bring this community to life. Two perspectives. One thoughtful conversation. Welcome to Industry Night. Chapters: 00:00 - Introduction 00:14 - "From Fan to Restauranteur" 06:20 - "Creative Evolution from the Hip" 09:39 - "Honoring Neighborhood History Through Retail" 12:00 - "Soft Opening Sparks Major Shift" 14:51 - "Sustaining Meaningful Advocacy Work" 17:44 - Creativity Amid Challenges 23:24 - "Luxury Barbershop Experience" 25:22 - "An Ode to D.C. Cuisine" 30:12 - "Adventurous Seafood Experience" 33:07 - "Experience My New Restaurant" 34:04 - "Birdies and Tailed Goat" 37:51 - "Fannie Mae Southwest Coordination" 41:50 - "Designing with Landscape Priority" 43:40 - "Emotional and Visual Connection to Nature" 48:37 - Urban Store Design Collaboration 50:16 - "Unique Botanica Dining Experience" 55:13 - "Creator Space Initiative Explained" 56:21 - Cheese Board Class Pitch 57:01 - Outro Quotes: “The sky’s the limit when spaces are intentional and thoughtful.”- Nycci Nellis "Places are meant to evolve. Real creativity is honoring the past while boldly building what’s next."- Erik Bruner-Yang “We’re building places that will stand long after we’re gone—living, breathing parts of the community.”- Richard Lake Key Takeaways: Game-Changer Roots on H Street Creativity Meets Community Adapting Through Adversity Power of 10: Adaptation with Heart Sustainable Places that Tell a Story Never Stop Reinventing Location:https://www.instagram.com/cityridgedc/ Erik Bruner-Yang Instagram:https://www.instagram.com/erikbruneryang/ https://www.instagram.com/maketto1351/ https://www.instagram.com/barprovidenciadc/ https://www.instagram.com/powerof10initiative/ https://www.instagram.com/h.ours_dc/ Twitter:https://x.com/erikbruneryang Richard Lake: Instagram:https://www.instagram.com/cityridgedc/ LinkedIn: https://www.linkedin.com/in/richard-lake-70613118/ Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

    57 min
  6. The Journey Of Chef Eric Adjepong - Recorded at Yume Sushi

    JAN 1

    The Journey Of Chef Eric Adjepong - Recorded at Yume Sushi

    This was an amazing show. I had a whole list of questions ready for my guest, but the second we sat down, we dug in deep and went off-script. We followed some fantastic rabbit holes: Michelin stars, hustle vs. flow, culinary storytelling, leadership, and the future of dining both here in D.C. and across the country. On this episode of Industry Night, I’m coming to you from Yume Sushi, the flagship of the Yume Hospitality Group and the place where their “dream” first began. I’ve had the absolute pleasure of taking this show on the road with this team: from the darling Thai street-food haven Rimtang with Chef Mama & Rock Harper, to the super-sexy Kyojin with Tom Sietsema, and now back to where it all started at Yume. I am so grateful for this partnership and the hospitality they bring to every table and every guest. My first guest is the brilliant Chef Eric Adjepong, Food Network host, Top Chef finalist, restaurateur, cookbook author, and one of the most important voices bringing West African cuisine into the American culinary mainstream. We talk about his rise, his mission, how he balances TV life with running his restaurants (Elmina and DAWA), and why the African diaspora continues to shape the global pantry. Then I sat down with the incredible team behind the Yume Hospitality Group — Jeff King, Chef Saran “Peter” Kannasute, and Cici Yang — to talk about the group’s evolution, their commitment to precision and their newest ventures. Plus whole fish omakase and catering. Listen in. Watch it. Dig in. This is Industry Night. Chapters: 00:00 - Introduction 02:03 - Chef Eric Adjepong's Culinary Journey 05:33 - "Food, Culture, and Childhood Memories" 06:41 - Emeril: America's Groundbreaking Chef 12:24 - "Simple Solutions for Big Problems" 13:28 - "Passion, Duty, and National Service" 16:32 - "Serendipitous Career Journey" 19:47 - "Finding Intentionality and Opportunity" 23:44 - "Communal Dining and Hospitality" 26:55 - "Storytelling Through Ingredients" 29:11 - "Local Spot, Global Vibes" 33:55 - "Prioritizing Rest and Creativity" 37:19 - "Friendship Sparks Restaurant Collaboration" 39:31 - "Embracing Whole Fish Cuisine" 43:22 - "Distinct Vibes of Three Properties" 44:22 - "Kaiojian: Elevated Dining Vision" 49:31 - "Yume Hospitality Industry Night" 50:42 - Outro Quotes: “I truly believe everyone has a purpose and was given something divine to do here on this earth by a divine purpose. For me, that’s expressing culture and love through food.”- Eric Adjepong “There is so much you miss by not stepping outside your comfort zone.”- Nycci Nellis Key Takeaways: From Humble Beginnings to Culinary Stardom Cooking Is a Calling The Power of Representation and Storytelling Legacy and Giving Back Elmina: Hospitality Rooted in Culture Navigating Opportunity with Intention The Power of Neighborhood Dining Looking to the Future Eric Adjepong Social Media Links: Instagram:https://www.instagram.com/chefericadjepong/ Website:https://www.chefadjepong.com/ Twitter:https://x.com/chefadjepong?lang=en Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media: http://www.heartcastmedia.com

    51 min
  7. The Man, The Myth, The Legend, Chef Rock Harper - An Industry Night Exclusive at Rimtang

    12/05/2025

    The Man, The Myth, The Legend, Chef Rock Harper - An Industry Night Exclusive at Rimtang

    Hey, it’s Nycci! Welcome to Industry Night: my pod/vod love letter to the people who feed us, pour for us, and keep the DMV delicious. We’re posted up in Georgetown at Rimtang —huge thanks to Cici Yang, Chef Saran “Peter” Kannasute, and Chef Prapit “Mama” La Femina — for hosting this shiny new residency. Today’s guest! My friend Chef Rock Harper. You know him, Hell’s Kitchen winner, community builder, Queen Mother’s fried-chicken maestro, and now the mind behind Hush Harbor, DC’s first phone-free bar on H Street NE. We talk about presence over doomscrolling, Southern-leaning comfort, and what hospitality in the DMV and across the country looks like right now. Then, Rimtang. “Rimtang” means “by the roadside,” and that’s the vibe: Thai comfort, family recipes, and Mama-level hospitality that tastes like home. Peter and Mama join me to chat about roots, and the growing YUME family. Plug in and let’s eat, talk, and actually look each other in the eye. Chapters: 00:00 - Introduction 01:50 - "Industry Insights with Chef Rock" 04:42 - "Cooking, Tea, and Rim Tang" 06:50 - Capri Suns and Thai Food 09:55 - Rock Harper: Chef & TV Personality 14:28 - "Theater Skills and Hospitality" 17:55 - Food TV: Pros and Cons 21:11 - Culinary Trends Through TV 24:51 - Passion for Culinary Mission 28:01 - "Building the Nikki Nellis Brand" 30:17 - Restaurant Disappointment Reflections 32:02 - "Chaotic Restaurant Dream Unraveled" 36:11 - Restaurant Business Operations Insights 40:41 - H Street's Community Advocacy 42:00 - Capitol Hill or 8th Street? 45:15 - Smartphones and Dining Experience 49:03 - "Phone Locking System Explained" 52:33 - "Comfort Food with Quality Ingredients" 56:56 - "Follow Me Everywhere!" 57:47 - Outro Quotes: "To truly thrive in this industry, you must grasp every component—from the front of house to the back, and the vital heartbeat in between. With this knowledge, you can weave magic anywhere."- Nycci Nellis "In this business, you must be versatile—acting as a plumber, psychologist, and woodsman. But above all, lead with empathy and embrace learning from every role you undertake."- Rock Harper "Cooking alongside my mother connects me to my roots. I aim to share that spirit with everyone, ensuring each dish narrates the story of our heritage."- Peter Kanasood "Every dish is crafted with love, balancing spice, richness, and a touch of sourness—just like life in the kitchen and at home."- Prab Pit Key Takeaways: What It Means to Be a True Hospitality Professional H Street—Home of Innovation and Community No Phones Allowed! Rediscovering Connection The Evolution of America’s Food Scene Rooted in Family & Heritage—A Taste of Rim Tang Entrepreneurship: Dream Big, Plan Smarter Supporting Local—Why It Matters Legacy, Love, and the Power of Food Connect with Rock Harper Instagram:https://www.instagram.com/rockharper/?hl=en Facebook:https://www.facebook.com/iamrockharper/ Website:https://www.chefrockharper.com/ LinkTree: Rock Harper Featuring Nycci Nellis Instagram: https://www.instagram.com/nyccinellis/ Website: https://www.thelistareyouonit.com/ Produced by Heartcast Media: http://www.heartcastmedia.com

    58 min
  8. Wealth of Whiskey Knowledge With Noah Rothbaum

    11/27/2025

    Wealth of Whiskey Knowledge With Noah Rothbaum

    Get ready for a wealth … I mean a WEALTH …  of Whiskey knowledge. Today I am not at one of my Industry Night residencies. No City Ridge, no restaurant, no bar. I am actually home, surrounded by my plants… and, believe it or not, a frankly ridiculous amount of whiskey. I went to my own bar and pulled a little selection for today because I am very honored to be joined by someone who has probably forgotten more about whiskey than most of us will ever know: Noah Rothbaum. Noah is the spirits editor at Men’s Journal, one of the world’s leading authorities on cocktails and spirits, a James Beard Award winner, and a fellow at the James B. Beam Institute for Kentucky Spirits at the University of Kentucky. He’s written The Art of American Whiskey, The Business of Spirits, and he was associate editor of the award-winning Oxford Companion to Spirits & Cocktails. And now he’s back with a brand new doorstop of a book: The Whiskey Bible: A Complete Guide to the World’s Greatest Spirit — more than 600 pages of history, secrets, lore, producers, timelines, and 60 cocktail recipes that cover everything. So let’s pour a little something, and talk about how you take all this knowledge and tasting and turn it into a bible. Chapters: 00:00 — Home Studio Intro & Whiskey Setup 00:59 — Noah’s Whiskey Authority & New 600-Page Bible 01:45 — Noah Joins & Whiskey Everywhere 02:26 — From Scotland Semester to Spirits Journalism 04:07 — St. Andrews Pub Life & Early Exposure 05:49 — Food & Wine Internship & Cocktail Legends 08:27 — Pre-Renaissance Cocktail Culture 09:18 — Breaking Into Spirits Writing & First Book 11:23 — Rye Whiskey: Decline, Confusion & Revival 12:57 — Whiskey Styles: Global Categories 1011 4:27 — Scotch Deep-Dive: Single Malt vs Blended 19:13 — Irish Whiskey Traditions & New Distillers 22:23 — Bourbon vs Rye: Mash Bills & Flavor Impact 24:32 — Canadian Whisky’s Flexible Rules & Blending Culture 25:25 — Becoming a Kentucky Colonel 26:05 — Japan’s Whiskeys: Origins, Hype & Blending Scandals 31:15 — Barrel Aging: Angel’s Share & Flavor Creation 36:12 — Char Levels, Wood Chemistry & Barrel Finishes 38:03 — Peated Scotch: Smoke, Isla, and Flavor Identity 41:45 — Whiskey in Cocktails: Myths, Water & Technique 46:33 — Highballs, Ginger Mixers & Everyday Drinking 49:03 — Final Notes, Book Access & Upcoming Guests Quotes: “The beauty of whiskey is that there are very few hard and fast rules… you should feel empowered to experiment and try things.” - Noah Rothbaum “There is so much history… not just to the whiskeys, but to cocktails and to our history as Americans.” - Nycci Nellis Key Takeaways: Whiskey Knowledge Isn’t Inherited — It’s Learned Scotland Shaped Noah’s Whiskey Identity The Cocktail Renaissance Had Humble Beginnings Rye Whiskey Was Nearly Extinct Blends vs Single Malts Is Mostly Marketing Whiskey Categories Are Simpler Than People Think Japanese Whisky Is Much Newer Than Its Reputation Implies Barrels Drive Most of Whiskey’s Flavor There Are No Real Rules About How to Drink Whiskey The Whiskey World Is Bigger—and More Accessible—Than Ever Guest Social Media Links: Instagram: noah_rothbaum Order ‘The Whiskey Bible’: Hachette Book Group - The Whiskey Bible Read his Article on 92NY: Bourbon Barons: A Conversation on Jews on the Bourbon Trail Featuring Nycci Nellis https://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/ Produced by Heartcast Media http://www.heartcastmedia.com

    52 min
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About

Industry Night is the long-talk format radio show and podcast that brings you up close and personal with the trends and trendsetters across today’s diverse food, wine, spirits, brews and hospitality landscape. For in-depth insights and insider tips, join your host, Nycci Nellis, cohost of Foodie and the Beast, the DC area’s one and only food and wine variety show, and all the locally, nationally and globally renowned chefs, restaurateurs, cookbook authors, mixologists, somms, distillers, brewmasters, pit-masters and more that you’ll hear from on Industry Night.

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