Hosted by David and Nycci Nellis.
On today’s show:
· You’d have to be living under a rock not to know of Marcus Samuelson, a multiple James Beard Foundation award winner. His restaurant here, Marcus DC, opened and instantly became one of The Washington Post’s top five in the city. But Marcus takes global strides and isn’t there all the time — and his not-so-secret weapon running the place is a Maryland native, Executive Chef Anthony Jones, an exceptional talent who himself is now a James Beard Award semifinalist for Emerging Chef. Chef Anthony joins us;
· We recently spent four glorious days in Jamaica at a condo resort called The West. And the food there was … the BEST! Thanks to restaurateur Sydney Watson – the generous hospitality, amazing cuisine, and all-around fun to be had at her restaurant in The West Signature, a premier residential community. Syd’s on the Rocks in Negril is beyond outstanding. Syd is gracious, so talented, and she joins us today from Jamaica;
· Mike Friedman of the All-Purpose Hospitality Group is in. He’s an owner, master chef and the culinary spirit behind a bunch of the area’s most outstanding spots – the Red Hen, All-Purpose, the Boundary Stone, as wells as Bethesda’s Aventino Cucina and A-P Pizza Shop. And now the All-Purpose Hospitality has a new baby – Shaw’s Fossette Focacceria – with killer focaccia sandwiches, gelato, wines, and Italian imported goods (pasta, snacks, etc.) Si mangia bene a Fosette Focacceria.
By the way, “fossette” is a French term meaning “dimples” or “small cavities” – like on a kid’s cheek or in the crust of your fave focaccia.
· Stephen Fortier, owner and winemaker, Domaine Fortier Vineyards joins us. Fortier won two gold medals at the Virginia Governor’s Cup wine competition Thursday evening.