Industry Night – Details, episodes & analysis
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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, only on Full Service Radio.
This show records and broadcasts LIVE on Full Service Radio from the lobby of the LINE DC in Adams Morgan, Washington DC.
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🇨🇦 Canada - food
16/03/2026#98🇨🇦 Canada - food
15/03/2026#72🇨🇦 Canada - food
14/03/2026#51
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Publication history
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Episodes published by month in
Grand Wedding Plans May Have to Shrink, For Now
Episode 91
mardi 12 mai 2020 • Duration 33:10
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.
A Shot of Sanitizer With Your Local Rum
Episode 90
mardi 12 mai 2020 • Duration 44:42
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.
Our Caffeine Fix
Episode 81
vendredi 14 février 2020 • Duration 59:44
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.
Sustainability In The Back & The Front
Episode 80
vendredi 14 février 2020 • Duration 01:01:00
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.
DC Women Who Mean Business
Episode 79
mercredi 29 janvier 2020 • Duration 59:24
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.
A Religious Experience Doesn't Always Include Religion
Episode 78
vendredi 17 janvier 2020 • Duration 01:00:36
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.
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Taking It To the Top
Episode 77
vendredi 17 janvier 2020 • Duration 42:53
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.
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Artisan Entrepreneurs: Cheese & Chocolate Need Wine
Episode 76
vendredi 13 décembre 2019 • Duration 59:16
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).
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Plant-Based Food: It's Not Just A Trend
Episode 75
vendredi 13 décembre 2019 • Duration 37:55
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.
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Lateral Cooking: One Dish Lead to Another
Episode 74
mercredi 20 novembre 2019 • Duration 49:24
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.
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