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The wedding industry is experiencing a near total collapse as result of the current pandemic. So many couples have had to put their wedding dreams on hold while they wait for new mandates on when and how we can gather. No surprise, a group of leading women wedding professionals in DC have the solution, coming together to form a startup, Petit Soirée. Lauryn Prattes, founded Petit Soiree and reached out to some of the best in the industry to come together (virtually) and collaborate on ways to execute small weddings in lieu of the larger ones, for now. Today on Industry Night, Nycci spoke with Lauryn Prattes and Buttercream Bakeshop’s Tiffany MacIssac about the state of the event's industry, what they hope to expect down the road and how the formation of Petit Soiree can provide some wedding relief to those who need it. Powered and distributed by Simplecast.

The last 8 weeks of this ongoing pandemic have been filled with incredible stories of people in the food, restaurant and hospitality industries taking their current model and turning them on their heads in order to survive. Today on Industry Night, Nycci talked with Jordan Cotton of DC’s first rum distillery, Cotton & Reed. Jordan, his partner Reed Walker and the rest of their team saw what was coming early on in the pandemic and realized that with the close of area bars and restaurants and their own bar/tasting room they were going to have to come up with another plan. Enter hand sanitizer. While it is a welcome quick fix for Cotton & Reed now, what is in it for them and the distillery in the long term. Powered and distributed by Simplecast.

Well, we are in week 6 of the Covid-19 pandemic and everyday brings a new normal for us to grapple with. Some are staying at home — a roof over your head and a fridge full of food. Others do not have those luxuries. Today on Industry Night, Nycci is joined by the Chief Executive Officer of the Capital Area Food Bank, Radha Muthiah, who leads a team that currently distributes over 30 million meals to more than 400,000 food insecure people in the greater Washington region each year. What does this pandemic look like for the Capital Area Food Bank? How does the food bank feed the growing food insecure population? And, how can we all help? Powered and distributed by Simplecast.

The Cares Act, the $2.2 trillion program put together to help businesses during the Covid-19 crisis has left many in the restaurant industry feeling frustrated with the funds or lack thereof appropriated. The Independent Restaurant Coalition (IRC) was formed to help/save the local restaurant community and demand a well-deserved seat at the table. Today on Industry Night, James Beard award-winner, author and chef Kwame Onwuachi and Nycci break down what is in the Cares Act and more importantly what isn’t. Powered and distributed by Simplecast.

The nation's restaurants are reeling from the Covid-19 pandemic, some have shut down while laying off employees. Others have been able to pivot in an instant and create whole new models — take away and to go — to keep people employed and stay afloat. Michael Babin and his team at Neighborhood Restaurant Group changed their entire company model not just once, but twice in less than three weeks time. Having the foresight to see some of what was coming down the road Michael and NRG have been able to launch Neighborhood Provisions an online delivery shop to satisfy food, beer, wine, spirits and pantry needs. Today on Industry Night, Nycci & Michael talk about this labor of love and joint effort of incredible chefs, hospitable managers and beverage specialists who are providing during these uncertain times. Powered and distributed by Simplecast.

Lovers of food in the DC Area know the name Erik Bruner-Yang as someone who has launched a variety of kitchens featuring his creative take on different cuisines. In the last few years, he has opened Maketto, Brothers and Sisters, ABC Pony and most recently was named executive chef of &Pizza. Like most of the chef/restaurateurs in the county, Erik has had to assess his businesses and pivot. Some of the restaurants are functioning in a completely new model and some had to shut their doors. This “change” gave Erik and idea and has lent itself to the creation of a new initiative: The Power of 10. Today on Industry Night, Nycci and Erik talk the drastic changes that have had to be made during the pandemic and how his concept, The Power of 10, can be executed not just here locally but across the country as well and most importantly, how you can get involved. Powered and distributed by Simplecast.

Should you be going to your Farmers Market during this Coronavirus pandemic? Is there a safe and healthy way to access fresh, local foods? Today Nycci asks Juliet Glass, the external relations director for the Maryland Farmers Market Association, these questions and more on Industry Night. Durning this special episode, Nycci and Juliet discuss the plight of the local farmer, the value that fresh and local foods hold — not just nutritionally — and how to access them. Tune in for important information on how best to stretch your grocery dollar and do it safely. Powered and distributed by Simplecast.

In another special edition of Industry Night, Nycci has a conversation with COO of ThinkFoodGroup, Erik Martino about the vision to shut down their restaurant empire  — almost before anyone else — and to pivot their team to Community Kitchens. All around the DC Metro Area, former upscale dining ThinkFoodGroup restaurants are now feeding the public from 1-4. Find out how the team was able to make this change so quickly, how thy are supporting their staff and the community at large. Powered and distributed by Simplecast. 

In this special edition of Industry Night, Nycci talks with Kathy Hollinger, President & CEO of the Restaurant Association of Metropolitan Washington (RAMW) about the minute by minute changes to the restaurant and hospitality industries in these scary and strange times. No surprise that area restaurants and small businesses have shown their resilience and ability to make dramatic pivots at a break neck speed. Kathy has the latest from Mayor Bowser’s office and provides valuable resources for the entire DC community. Powered and distributed by Simplecast. 

When you mention Washington, DC, the first thing people think is “politics.” But DC is so much more than just the federal government – it’s cultural, creative, vibrant and delicious. Think you know DC? Elliott Ferguson, CEO and President of Destination DC joined me in the Industry Night studio to chat about the dramatic changes in the DC landscape and how anyone -- visitor or local -- can take advantage of all the offerings. And you can't discuss what's happening in DC during the springtime, without mentioning the Cherry Blossom Festival. So we did and Meg McGarry of the National Cherry Blossom Festival provided an entire itinerary of ways to enjoy the always spectacular blooms. Powered and distributed by Simplecast.

How dedicated are you to that first cup of coffee every morning? Do you take time to select your beans, grind them propertly and finish the ritual with a slow pour over? Sound a little much? Coffee drinking can be ritualistic or can be an eay way to get your caffeine fix. Today Industry Night sips & swirls the magic elixir with Washington Post writer and avid coffee drinker, Tim Carman, Roaster Nicolas Cabrera of Lost Sock Roasters and Director of Coffee and Counter Service at the soon to open The Roost, Nazia Khan. Tune in to get your fix. Powered and distribtued by Simplecast.

Dan Simons and his partner, Mike Vucurevich, created Farmers Restaurant Group, which includes Founding Farmers, Farmers Fishers Bakers, Farmers & Distillers, and Founding Spirits Distillery. Recently named one of DC’s Best Places to Work the company is run like a big family operation. May sound hokey but it's true not just according to Dan but to two Farmers Restaurant Group employees, GM, Ashley Smith & Executive Chef, Alba Marroquin who joined Dan in studio. Employees have direct access to Dan and Mike, quarterly trainings on company essentials are hosted, as well as offers on life tools, such as time management. Investing in the sustainability of their people is just as important as the sustainability of the food served. Dan says it just makes sense to run his company this way and questions why do it any other. Powered and distributed by Simplecast.

It's always a treat to bring people into the studio that I really admire. It's even more delicious to bring in people that totally inspire and oh, by the way, they're good friends. A little love-fest on Industry Night today with NBC4 anchor, Eun Yang and Salt & Sundry creator, Amanda McClements. During our time on air, Eun shared her fascinating story as a young Asian women in the DC news world (she also fan-girled all over Amanda) & Amanda took us through her vision of Salt & Sundry and its expansion that now includes Little Leaf and The Sun Room. Powered and distributed by Simplecast.

Kathy Hollinger, president of the Restaurant Association of Metropolitan Washington, popped into the Industry Night studio to share the 411 on DC's booming Restaurant Week and how to navigate it. Local freelancer, Tim Ebner, and Pasty Chef extraordinaire, Alex Levin, bonded on a trip to Israel where together they embraced the culture, history, and food (natch). Alex (Jewish) and Tim (not) were both taken with the weekly ritual of Shabbat and shared how they are replicating it in their lives now. The yumming and moaning on the show is special thanks to the rugelach cookies that Alex brought in. Powered and distributed by Simplecast

Chef Bryan Voltaggio has been a staple in the DC food and wine scene for over 15 years. From his humble beginnings growing up in Frederick, Maryland to being named executive chef at Charlie Palmer Steak, to breaking out on his own and opening the highly acclaimed Volt. Bryan and his brother, Michael, competed on one of the most watched seasons of Top Chef, Season 6 -- where Michael took the win from his brother. Now the two of them have opened up Estuary in the new Conrad Hotel and Bryan is back on Top Chef to see if he can be top toque. Powered and distributed by Simplecast

Cheese lady and owner of area Cheesetiques Jill Erber returned to the Industry Night show and this time she didn't just bring cheese-- she brought friends ... good friends ... the kind of friends we all want. Gail Hobbs-Page, owner and head cheesemaker at Caromont Farm, Ron Kingsbury, chocolatier & owner/founder of Kingsbury Chocolates and Jason Whiteside of Winebow of Northern Virginia. A lively conversation about small business, making cheese (and eating it!), producing chocolate (and eating it) and drinking wine (we drank it). Powered and distributed by Simplecast

Earlier this year, Nycci moderated a panel about plant-based eating, and was able to bring two of the esteemed panelists into Industry Night to chat the change in social norms around limiting meat from your diet and what it means for the environment. Bruce Friedrich, the executive director and co-founder of The Good Food Institute and Nicole Marquis, founder & CEO of HipCityVeg, are both tremendous proponents of the plant-based movement -- the science of it and you eating it. Powered and distributed by Simplecast

Nycci sits down with another Niki: Niki Segnit, London-based author of the multi-award winning book, The Flavor Thesaurus. Niki’s newest cookbook, Lateral Cooking, is, in a sense, the ‘method’ companion to The Flavour Thesaurus – and is just as useful. The recipes in each chapter are arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you’ve got the hang of flatbreads, for instance, then it’s easy to move onto crackers, soda bread, scones. Niki and Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Powered and distributed by Simplecast

In studio today with David & Nycci Nellis is famed celebrity chef, television host, restaurateur and cookbook author, Lidia Bastianich, known to millions for bringing Italian cooking into our homes. Listen in for great stories about her life and fascinating insights into the evolution of Italian cuisine in America. Powered and distributed by Simplecast

For a new generation of cooks comes the latest edition of one of America’s most trusted cookbooks, the Joy of Cooking. This kitchen “bible” that home cooks have relied on for nearly 90 years, has now been updated and revised by the next generation of Joy family home cooks—Irma Rombauer’s great-grandson John Becker and his wife Megan Scott. John & Megan chatted revising recipes and what it takes to update a beloved book. Powered and distributed by Simplecast