Industry Night with Nycci Nellis Podcast Por Nycci Nellis arte de portada

Industry Night with Nycci Nellis

Industry Night with Nycci Nellis

De: 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.Copyright Heartcast Media Arte Comida y Vino
Episodios
  • Fresh off the Grill, Sustainable Seafood

    Fresh off the Grill, Sustainable Seafood
    Nov 20 2025
    On this episode of Industry Night, Nycci goes deep with Chef Louie Jocson, VP of Food & Beverage at California Fish Grill, the fast-casual seafood concept proving that sustainability can actually scale. Chef Louie shares how his early years begrudgingly prepping fish with his family eventually shaped a global culinary career, leading him from the California Culinary Academy to praise from the James Beard Foundation. Now he’s channeling that experience into a 60-plus-location restaurant group aligned with the Monterey Bay Aquarium Seafood Watch program — and Nycci digs into how that partnership really works behind the scenes.Together, they unpack the realities of sourcing seafood responsibly in a world where “sustainable” often ends up as a marketing buzzword. Chef Louie explains how the team evaluates taste, safety, and sustainability, why frozen vs. fresh is the wrong question, and how modern aquaculture has evolved far beyond its old reputation. He breaks down what happens when a species becomes overfished, how California Fish Grill selects regional offerings as it expands into the DMV, and how the brand manages costs, food waste, and freight while still keeping seafood accessible.For home cooks, Chef Louie offers practical tips on choosing fish at the market and understanding what “closest to harvest taste” really means. And for anyone curious about what it takes to run a responsible seafood operation at scale, this episode offers a candid look at the systems, relationships, and philosophies that make it possible.Chapters:00:00 – Welcome to Industry Night00:14 – Why Chef Louie Is Back01:21 – Introducing California Fish Grill02:30 – Chef Louie’s Culinary Origin Story03:24 – Discovering the Joy of Cooking05:01 – First Restaurant Jobs & Learning the Ropes06:21 – Company Culture: No Job Too Small07:06 – The Rise of Fast Casual07:43 – What the Concept Looks Like Today08:56 – Building Your Plate10:57 – Why Build a Seafood Concept?12:44 – The Heart of the Mission: TSS15:03 – Wild vs. Farmed Fish Explained18:56 – Fresh vs. Frozen22:12 – A Closer Look at Aquaculture27:13 – Menu Changes & Fish Availability30:22 – Regional Favorites in the DMV33:13 – The Economics of Sustainability38:07 – Food Waste & Harvest Practices42:17 – Tips for Home Cooks43:55 – What’s Next for the DMVQuotes:“I really wanted to get an idea of the systems and costs and some of the philosophies behind what you guys are doing. It’s amazing that you can do sustainability at scale.” - Nycci Nellis“We source seafood as if it was the closest to harvest — whether that’s fresh or frozen — because taste, safety, and sustainability are what we live by every day.” - Chef Louie JocsonKey Takeaways:Sustainability drives every sourcing decision.Chef Louie learned cooking through family necessity.Fast casual can deliver high-quality, chef-level seafood.Frozen vs. fresh isn’t the point — taste is.Modern aquaculture is clean, controlled, and responsible.Farming is essential to protect wild fisheries.Menus change when fish populations need recovery.Regional tastes shape offerings in each market.Strong supplier relationships keep seafood affordable.Smart sourcing and flash freezing reduce food waste.Guests Social Media Links:Instagram:https://www.instagram.com/californiafishgrill/?hl=enFacebook:https://www.facebook.com/CaliforniaFishGrill/Website:https://www.cafishgrill.com/LinkedIn: https://www.linkedin.com/in/louie-jocson-18303b6b/ https://www.linkedin.com/company/california-fish-grill/posts/?feedView=allFeaturing Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Media: http://www.heartcastmedia.com
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    46 m
  • Allow Us To Introduce, Tom Sietsema - An Industry Night Exclusive at Kyojin

    Allow Us To Introduce, Tom Sietsema - An Industry Night Exclusive at Kyojin
    Nov 13 2025
    Hey, it’s Industry Night, and I’m kicking off a brand-new residency with the YUME Group, coming to you from their stunning spot tucked into Cady’s Alley in Georgetown — and trust me, if you know, you know. I’ve known Chef Peter Kannasute and his partner-in-life-and-operations Cici Kannasute for years, and I couldn’t be more excited to spend the next few months exploring their evolving culinary world and the creative force that fuels it.First up, I sit down with the trio behind YUME: Jeff King — Co-Founder and Managing Partner, the visionary builder who turns dreams into tangible spaces; Chef Peter Kannasute — Co-Founder, Culinary Director, and Executive Chef, the meticulous craftsman behind every flavor; and Cici Kannasute — Co-Founder, Managing Partner, and COO, the heartbeat that keeps the whole operation in rhythm. Together, they share how one unforgettable omakase experience led to a partnership — and how that partnership grew into three distinctive restaurants: YUME (the dream), KYOJIN (the bold evolution), and RIMTANG (a vibrant homage to Thai street flavors).Then I’m joined by Tom Sietsema, who, after 25 years, 1,200 reviews, 50 dining guides, and countless reader letters, has officially laid down his critic’s pen at The Washington Post. Tom and I dive deep into his incredible career — the highs, the challenges, and the changing landscape of dining and criticism in DC and beyond. From the early days of anonymity to the rise of social media food culture, we talk about what’s next for restaurants, for critics, and for all of us who love to eat, explore, and tell the story of food.Chapters:00:00 – Welcome to Industry Night at YUME Georgetown01:15 – Introducing Chef Peter, Cici, and Jeff King03:00 – How the YUME partnership began05:45 – Building a dream: from YUME to KYOJIN and RIMTANG09:30 – The art behind Kyogen’s concept and design11:50 – Balancing family, business, and creativity13:40 – What to order and where to sit at KYOJIN15:00 – Transition: welcoming Tom Sietsema16:00 – Tom’s path from journalism to food criticism18:20 – Early days at The Washington Post21:00 – How DC’s dining scene evolved over 25 years24:00 – The rise of neighborhood restaurants27:15 – Michelin, media, and the changing face of reviews30:40 – Soundchecks, service, and the dining experience34:10 – Social media, influencers, and food culture today38:20 – How to dine well: Tom’s advice to restaurant-goers43:00 – What’s next for Tom after The Post47:30 – Hosting joy: Tom’s “Lamb Burger Nights” project50:00 – Nycci’s wrap-up and final thoughtsQuotes:“It takes so much more than people realize — you’re not just a laundry list of good, bad, go, don’t go. Every review is a story. And at the heart of it, it’s about shining a light on people doing really good work.” - Tom Sietsema“It’s all about the ingredient — the texture, the freshness, the technique. Every dish is a way to tell the story of where that ingredient comes from.” - Chef Peter Kannasute“The restaurant world is constantly reinventing itself — and that’s what makes conversations like this so exciting. It’s not just about food, it’s about people, creativity, and connection.” - Nycci Nellis“I’m the bridge between the creative and the operational — helping turn Chef Peter’s vision into something guests can feel and experience every day.” - Cici Kannasute“I came from construction, not restaurants, but when I saw Chef Peter’s passion, I knew I wanted to help build something special. Every space we create starts with that feeling.” - Jeff KingKey Takeaways:A New Residency Begins – Nycci kicks off Industry Night at YUME Georgetown.Meet the Dream Team – Jeff, Peter, and Cici share their creative chemistry.From Sushi Bar to Brand – The origins of YUME’s expanding empire.Chef Peter’s Craft – Precision, flavor, and respect for ingredients.Cici’s Touch – Heart, operations, and seamless hospitality.Jeff’s Vision – Building dreams into beautiful dining spaces.Tom Looks Back – 25 years shaping how DC eats.Food Media Evolution – From print critics to digital voices.Dining Wisdom – How to make every restaurant experience better.What’s Next – Tom’s “Lamb Burger Nights” and a new chapter ahead.Guests Social Media Links:Instagram: https://www.instagram.com/tomsietsema/?hl=enFacebook: https://www.facebook.com/tom.sietsema/Website: https://tomsietsema.com/LinkedIn: https://www.linkedin.com/in/tomsietsema/Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/Produced by Heartcast Mediahttp://www.heartcastmedia.com
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    55 m
  • How We Work Live & Play in Today’s Small Towns

    How We Work Live & Play in Today’s Small Towns
    Nov 6 2025
    Hey everyone, welcome to Industry Night. Today we’re taking a day trip to Warrenton, Virginia, and we’re filming from the beloved Claire’s. Huge thanks to Laura Torpy and the team at Fabulous Fauquier—aka Fauquier Fabulous—for getting us here and showing us the lay of the land.

    I launched this road-show series about a year ago, crisscrossing the region to spotlight communities that are rewriting what small town means. Over the last 30+ years, places like Warrenton have invested in people-first main streets, not just big-box corridors. We’re talking independent restaurants and retail, real work-live-play energy, and programming that keeps the sidewalks buzzing.

    Warrenton itself is a gem: incorporated in 1810, named for General Joseph Warren, set in the Piedmont with the Blue Ridge as a backdrop AND about 45 minutes from D.C. and the Shenandoah. It’s classic horse and wine country, with a historic downtown, brick sidewalks, beautiful architecture, and a growing community that still feels like a town.

    So today, we’ll taste, talk, and walk through what makes this place hum with The Mayor, Carter Nevill, Chef Anna Crossman of Claire’s & Matt Carson who has brought back Britches Great Outdoors.

    Let’s get into it ~

    Chapters:

    00:00 - Introduction
    02:25 - Childhood Memories in Small Town
    06:34 - Main Street Beautification Efforts
    08:28 - "Community Drives My Mayoral Run"
    12:15 - Escaping the Algorithm's Influence
    13:39 - Charming Local Stores Highlights
    18:03 - "Warrenton's Transformation During Pandemic"
    21:16 - "Reviving Britches Menswear Brand"
    23:05 - Britches & Ralph Lauren Origins
    29:03 - Building Community Through Main Street
    30:59 - Virginia's Collaborative Entrepreneurial Spirit
    34:35 - "My Mom's Cooking Legacy"
    38:52 - Farm-Sourced Poultry and Produce
    40:23 - Managing Staff and Building Bonds
    45:24 - "Exploring Warrenton with Gratitude"
    46:09 - Follow Me for Food & Fun
    46:56 - Outro

    Quotes:

    “Community is the heart of my leadership. Our town thrives when people discover and love it.”- Carter Nevill

    “Warrenton’s creativity bloomed during the pandemic, revealing the hidden beauty of our hometown.”- Matt Carson

    “Soup at Claire’s embodies comfort and hospitality, reflecting our dedication to every detail.”- Anna Crossman

    “This show lets me connect with communities, experiencing the authenticity of small towns firsthand.”- Nycci Nellis

    Key Takeaways:

    Small Towns, Big Heart
    The Vibrancy of Main Street
    The Power of Community Programming
    Work, Live, Play—Redefined
    Entrepreneurial Spirit & Local Legends
    Local Food, Lasting Flavor
    Seasonal Magic & Signature Events
    Charm, Opportunity, and Togetherness

    Featuring Nycci Nellis:
    Instagram: https://www.instagram.com/nyccinellis/
    Website: https://www.thelistareyouonit.com/

    Produced by Heartcast Media
    http://www.heartcastmedia.com
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    47 m
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