In today’s episode Angela talks with Nycci Nellis, D.C.’s best known and most respected food and wine journalist. Nellis is founder and publisher of TheListAreYouOnIt.com, D.C.’s premiere resource for all things food and wine. In today’s show she shares more about her weekly show, Foodie & the Beast, where she hosts nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other celebrities, as well as their weekly podcast, Industry Night, where Foodie & the Beast discuss the latest issues facing this global network of luminaries.
Connect with Nycci Nellis on Facebook, Instagram and Twitter @NycciNellis
Follow her weekly on-air programs and podcasts, WTOP, Foodie & the Beast, and Industry Night, as well as sign up for her newsletter and learn about the D.C. area happenings in the dining out scene and more by visiting The List at https://www.thelistareyouonit.com/.
To learn more about Chefs for Equality, please visit https://chefsforequality.org/.
Try one of Nycci's favorite brunch recipes!
Marbled Pound Cake
In today’s episode Angela talks with Nycci Nellis, D.C.’s best known and most respected food and wine journalist. Nellis is founder and publisher of TheListAreYouOnIt.com, D.C.’s premiere resource for all things food and wine. In today’s show she shares more about her weekly show, Foodie & the Beast, where she hosts nationally and internationally celebrated chefs, mixologists, brewmasters, winemakers, food journalists, authors and other celebrities, as well as their weekly podcast, Industry Night, where Foodie & the Beast discuss the latest issues facing this global network of luminaries.
Connect with Nycci Nellis on Facebook, Instagram and Twitter @NycciNellis
Follow her weekly on-air programs and podcasts, WTOP, Foodie & the Beast, and Industry Night, as well as sign up for her newsletter and learn about the D.C. area happenings in the dining out scene and more by visiting The List at https://www.thelistareyouonit.com/.
To learn more about Chefs for Equality, please visit https://chefsforequality.org/.
Try one of Nycci's favorite brunch recipes!
Marbled Pound Cake
Welcome to Media in Minutes. This is your host Angela Tuell. This podcast features in- depth interviews with those who report on the world around us. They share everything from their favorite stories to what happened behind the lens and give us a glimpse into their world. From our studio here at Communications Redefined, this is Media in Minutes. Today we are talking with Nycci Nellis, one of Washington, D.C.'s best known food and wine journalists. She's the co-host of Foodie & the Beast, a one hour live food and wine variety show airing weekly on 1500 AM. Nycci is also the host of the television show Industry Night on RealFunDC and the founder and publisher of TheListAreYouOnIt.com, which the Washington Post calls one of the premier resources for all things food and wine in DC and beyond. You can also catch Nycci regularly on WTOP, the DC area's top rated radio station. Hi, Nycci, thank you for joining us today.
Nycci Nellis:Hi there. Thank you so much for having me. I'm very excited.
Angela Tuell:Yes, let's just jump right in. How did you get started in food and wine journalism?
Nycci Nellis:Um, it was a total Lark, I kinda want to say I have always been like a rabid foodie. Um, I've always loved, I grew up in a family that loves to travel and eat. I grew up outside New York City. And, um, just, I was just so fortunate to like have access to like, lots of different cuisines and foods. So I've always really been in love with it, I'd love to entertain, I loved to cook from a very young age. And when I was around, I don't know, 25, just like when I was getting married, like, I wanted information about food that I could not find in the DC area, because I grew up outside New York City and there's a little more content there. But like down here, people didn't talk about food the same way. And, um, when I was 30, I created this website called that with the help of my husband, because this is 18 years ago, and you couldn't just*snaps* create a website, right?
Angela Tuell:They were everywhere, right?
Nycci Nellis:Yeah, there was no such thing as like, Word, what's it called WordPress or anything like that. So um, I created a website called thelistareyouonit.com, which initially was just supposed to be an online magazine with a calendar that listed every food and wine event going on in the DC metro area. But what I started finding, because I would pick up the phone and call everybody. I called all the restaurants, I got introduced to PR people, introduced to GM's, and I started finding out about all this other information. And I was like, "Oh, well, I could tell people about this, too." So that's sort of how the site grew to include no information on restaurants opening, information on restaurants coming soon. And the bus column, which is you know, every promotion going on in the city. And I didn't really realize I was entering journalism until I started getting pitched. And then I was like, Oh, now I see how this works. I started writing articles, I started radio, I started TV. Like, it all kind of I was very right place right time. It's snowballed very fast.
Angela Tuell:So you were a foodie. Before foodie was a was a thing.
Nycci Nellis:Yeah. Parents, my parents are the original foodies. Without a doubt.
Angela Tuell:How did you get to DC from New York?
Unknown:Well, I went to school in Boston, but I did my internships interestingly enough in media. Um, I did my first internship was at WTOP, where I actually do work now. Okay, and then I did wanted MPR was not food related. I did think I wanted to go into media and then wound up not, but I did always love it down here. And after school, I just kind of, I had relatives down here. I just kind of traveled and then I moved down here and you know, you don't think you're staying places and then you do. Right. I met my husband. We got married. We have a house full of kids like, you know, that's what, that's what happens, I guess.
Angela Tuell:Yes. So your radio show Foodie & the Beast has been on air for more than 12 years. Right? That's pretty amazing.
Nycci Nellis:Thank you. It is amazing. And yeah, we just had this, like, incredible opportunity I had actually done. Early in my career, I get asked to join Michel Richard, who is no longer alive but who was a real Titan of the food world. There was a show called Diary of a Foodie. It was by Gourmet magazine, which was on PBS, and I got asked to do that. with him. It was all about trumpe l'oeil, about how his food tricks the eye. It was a great show. And, and he and I became very friendly because of that. And he had said to me, You know, there's no food radio, I can't do his accent, so I won't, I won't pretend to be an older French gentleman. But he said, You know, there's no food radio in this city. And it just turned out. Not long after that my husband and I, my husband's in marketing and media, were with a bunch of radio people. And we just sort of started talking about it, and were able to create this idea and launch it. It started off with a different title. And it is really good for us for Foodie & the Beast, because if I just was on there with another foodie, and we just did, you know, a deep dive on food, um, you know, we would be leaving people out. And my, my husband, even though he's been doing this now for 13 years, and certainly has an appreciation for food. He definitely is the every man at the table. Do you know what I mean? Right? Does that matter for people who maybe don't buy into the food scene? He brings that perspective, and that doesn't always make me happy. But you know what I'm saying.
Angela Tuell:They say opposites attract, usually, right, so that's good, right?
Nycci Nellis:Yeah, that's it. Maybe that's what it is.
Angela Tuell:Who have been some of your most memorable guests?
Nycci Nellis:Oh, my God. I mean, over the last 12 years, we have talked to just amazing, amazing people. I mean, early on, we were able to bring in like Wolfgang Puck and Thomas Keller, Barbara Fairchild when she was the head of Bon Appetit magazine. Jean Georges came in-studio, and he has the most gorgeous skin I've ever seen. But, um, you know, my brain,
Angela Tuell:Anthony Bourdain.
Nycci Nellis:So, you know, I did interview Anthony Bourdain, that was not for Foodie & the Beast, it was for another show. I'm gonna say something that's really probably against the grain of everybody else. I, he was not a great interview. And I've interviewed him more than once, and I, you know, all these people out there who just like cry and cry about him. I'm like, Okay. I didn't get it. I really didn't. He did not inspire me. And he was not a great interview. And I find people who are in the business of interviewing other people, when they don't give a great interview, I think there's something to that. Do you know what I mean?
Angela Tuell:Yes.
Nycci Nellis:It's almost an unkindness. I found him unkind, I think is the best way to put it. But you know, like when we have Wolfgang Puck on, it's when his kids were little, because he's like, remarried again and again. And he was like, he's the consummate professional. But you know, his little one is like, yelling in the background. And he's like, go put some pants on. I mean, he was. There are some people who are just pros. They know how to turn it on. Carla Hall is another great example. Like, you know, they're just people who come like, they love to talk about what they're doing. Jose Andres like they love what they're doing, and they love to talk about it. And they recognize that it really doesn't matter who you're talking to. It's another person to share your story with and I appreciate that. I think one of the best things about Foodie & the Beast is not only do we have these massive names come in studio, or come on air from not just the food world, but the wine world, and beer world, distillery world but you know, we're also able to find another, you know, the craft artisan world, like people I hate to say making jam, like in their house, you know, around the corner. But you know, there the last 15 years has seen a real change in how people get their products. To market and whether they're at the farmers market, or they're working in an incubator, like there's really interesting people doing great things. And I'm always, um humbled actually, that we get to provide that platform and get, get them to share their story.
Angela Tuell:Yes. And I know your photography is so beautiful, too. Have you became a photographer? Do you have someone else taking the shots?
Nycci Nellis:No, I mean, I do take most of the pictures. I'm really really fortunate. So for the list, it all starts with thelistareyouonit.com. So, like, right, that's what my team is under. So and I'm really fortunate. I have a group of people who have been with me for years, which is so I'm so lucky. And um, but I probably do 95% of the photography. Um, and I'm, I'm not a professional photographer. I don't pretend to be one. But I do love...
Angela Tuell:It sure looks like it.
Nycci Nellis:You know, I love what I'm taking pictures of. Do you know what I mean? Like, the subjects are easy. You know what I mean? We go eat delicious food, something with cheese, something with chocolate like, I mean, it's hard to screw that
Angela Tuell:Right. A good point. And you know what I'm up. trying to wrap my head around is with more than 1500 restaurants, probably a lot more in DC alone, you're not counting Maryland and Northern Virginia, that whole area, what gets your attention? And how do you put all of those inputs into perspective?
Nycci Nellis:What gets my attention? Well, I'll be honest with you, I mean, first and foremost, I do get hit up with a incredible amount of press releases. And, um, and that gets my attention first, because it's right in front of my face. But a lot of people reach out to me and send me like, hey, do you know about this, like, people email me or, you know, reach out to me on social media and ask questions about different places and different things. And sometimes it's stuff I don't even know about. But you know, what I always find interesting, is an I, it's one of the things I figured out when I started in this business. If you have a question, just pick up the phone and call. You know, like, I think people are afraid to like, go to the actual source to find out something. Like, I remember the very first time I drove by, like a retail space that was going to be a restaurant. And I was like, Oh, I wonder what's opening up there. And then I was like, Huh, I can just call and find out. And I did. And join me. Like, I think there's that that next step that people don't think about. But you are right. I mean, listen, there is a tremendous amount going on, out there. And it's not just restaurants and bars, and distilleries, and breweries and wineries and craft artisans. I mean, like, the the hospitality and food and wine scene is is bulging. And it's, you cannot keep your hands around to all of it. But I'm, I'm there to, I'm there for it. Like, I want to find out about all of it. Do you know what I mean? So hey, um, to me, the ones that grabbed my attention the most are not the most famous, or the most sparkly, but it's really the ones who can tell their story the best. There is nothing worse than, you know, seeing some sparkly new, you know, property that's opening up and it's gonna be all this and that, and, you know, designers and everything, and then you know, you, you, you talk to the chef, or you talk to the owner, and there's just no stories, no passion there. And that can be a real downer. Yes.
Angela Tuell:You mentioned PR people, you know, how do they get your attention? And how can they help you do your job?
Nycci Nellis:So, I have amazing relationships with PR people, and I really kind of get angry. There are writers out there, especially in the food world, who have no problem like tearing PR people down on social media, which really pisses me off, because I'm sure as you know, they get probably 80% of their work is a direct pitch from a PR person.
Angela Tuell:Right, right.
Nycci Nellis:Right, like gives them the client, gives them, gives them other like, hey, my client is you know, doing stuff with corn. And here are six other people who are doing something similar. I mean, sometimes PR people like tied up in a bow for you. So, you know, to me, a PR person, sometimes it you know, I just get press releases. And if I'm interested, I reach out and they don't know the work I do. And they don't, they don't do the homework before we get on the phone. Um, but that's not a, that's not a killer for me, but I do wish that I do wish they do. But, you know, my experience with PR people has been nothing more than positive. There's like one or two out there I you know,
Angela Tuell:Sure, like with everything.
Nycci Nellis:in every industry, I don't think they do good work for their clients. But um, to me, you know, a press release or a specific pitch is definitely the way to reach out to me. Definitely know my media outlets between you know, the site, my social, Foodie, & the Beast, Industry Night and WTOP, I mean, I know I'm in multiple places. So it's hard to keep track of all of it, but like, sometimes people pitch me for Industry Night when their client is really more for Foodie & the Beast, but at the end of the day, that's okay, because it's up to me. Um, but yeah, I you know, I'm a full believer in having a PR and marketing team with any entity or project that you do. Because if you're in a, if you're in the restaurant industry, or the hospital, I mean, a hotel or etc. Your job is to do your restaurant, but you're not going to know how to market, you're not going to know how to pitch and you're not and you're not going to know how to get on all the platforms that are necessary to keep your story alive. So I really, I don't know if you know, that's my, that's what I have to say about it.
Angela Tuell:You know, is there a common mistake that you see new restaurants or wineries or breweries, whatever they might be, food offerings make? You've been doing this for so long. Have you noticed anything?
Nycci Nellis:Well, yeah, there's so there's a couple, actually, that's a really interesting question. So it's not a common mistake, but I do find that their hyperbole is a problem. Um, you know, we make the best crab cake, you can't find that anywhere on the East coast. You know, these, these dramatic...
Angela Tuell:Number one, ranked, but you don't know where from.
Nycci Nellis:These dramatic exclamations, and like, immediately, personally put me off, like, I will never forget, especially when they come from out of town, right to like, get some, like, national restaurant group or, you know, something like that come to town and be like, Can we do the best crab cakes and you know, the DC metro area. And I'm like, I mean, do you really want to throw that gauntlet down? Years ago, a restaurant was opening up in DC, and they brought this, you know, super shiny mixologist guy out of New York, and he just thought he was the, he was the cat's pajamas. And, you know, he sort of said, Yeah, we're gonna be making, you know, some of the most creative and innovative cocktails in DC. And I, you know, couldn't keep my mouth shut. I was like, Yeah, I mean, do you know Derek Brown? Do you know Gina Chersevani, I mean, you know, the couple you're going up against, right? Like, do you know Todd Thrasher? I mean, do you know these people? And he looked at me, and he was like, I mean, I do know those people. I was like, well, would you say that? If they were standing here, because this is their town, and you're coming into it. Do you know what I mean? So like, I don't have a problem throwing it back at people, but I don't know why restaurants feel the need to, like, plant their flag. And, you know, insist that they're, you know, the best or, you know, are the Titanic, we all saw what happened with the Titanic. We have the biggest lesson. Don't do it.
Angela Tuell:Right. Right. Exactly. So the other side, what do you think is the key to success, then?
Nycci Nellis:Well, money is very important. That's, um, you know, listen, a lot of people, it's not just passion, you can't just be passionate about what you're doing in order to be successful in the restaurant industry. It's important. It's a key part of that. Um, but you also have to know what people want. Like if you're opening in a neighborhood, and you want to be a neighborhood restaurant, but you're serving super fussy food. Are you really doing what the neighborhood is? Like? Who are you feeding? Who is coming there to eat your food? I think sometimes the question that gets missed is, who am I cooking for? Who is this for? Who do I expect to come here? So if I open like, you know, listen, you've all heard stories about little, you know, places that open and strip malls and East budget that do amazing food, and people come from all over. I mean, those - that happens, but those are not the norms. Those are, those are the one percenters. And so to me, I think it's very important. Whether you're doing a restaurant in a hotel, or you're doing, you know, a restaurant, around the corner, that you say to yourself, who am I feeding? And how, how am I getting the people here that I want to try this food? Because I'm sure you've been there, too. We've all been in a restaurant, where you know, that gets lots of accolades. And the food is good, but you're sort of like, right, but I'm not coming here every night. And it's not a vacation restaurant. So how does What's the matter the one time, right, like, so how does the business? How does that business survive? So I do think that that's a very important question for restaurants to ask themselves, as they're putting together their menu, as they're putting together their service, as they're thinking about what they're doing. Who is my client? And I do, I do think a lot of times, that's, that's a question that is omitted from their business proposal, but they don't. They just think they've got that, they think they've got something great, and everybody's gonna want it. But they haven't really done the research to find out if that's true or not.
Angela Tuell:Yeah, I always wonder as well as, you know, a small area that might have four or five pizza shops, and another one opens. I feel like sometimes that's not, maybe the competition breeds more success, but you always kind of wonder that, you know, why the same thing over and over sometimes?
Nycci Nellis:No, that's a very good point. I don't, you know, there used to be like in New York City, there used to be districts, you know, they called it the Diamond District, right. And, you know, be at or the Garment area, right, the Garment District to be like shop after shop after shop after shop. So I don't know what the history of that is. Um, I don't know if it has something to do with deliveries. Like I don't know what the history of it is, but it's, it still happens today. It's very true.
Angela Tuell:Yeah. I'm sure you get this question a lot. Which, for those who are visiting Washington, D.C. area, or just move there, where do you even begin on the food scene? What advice do you usually give?
Nycci Nellis:You know? So here's like the beauty of DC. I have to tell you, I mean, like, Listen, I love New York City-it's the most amazing city in the world hands down, right. And I love San Fran and and I'm not an LA fan. But I mean, LA is just fine. Um, Chicago is a great city, Philly, Boston, all great cities. But they're all really unique. In fact, somebody had me on their show recently, because they wanted to do a throwdown between DC and Baltimore. And I was like, why, why would we? Why can't we celebrate the done successes of both cities and recognize that they are completely different, and one is not better than the other? And so do you see Is it is it a continuing growth moment? There is incredible amounts of money being deposited in this city, which is why we have all these new areas, the wharf, this massive entity on the water. You know, sparkling buildings and gorgeous restaurants. And then you have the Navy Yard where the stadium is, I mean, none of these. I always tell people like 10 years ago, these places were not here. So they built that stadium. And it was in the middle of nowhere. I mean, right? Nothing, no restaurants, no, nothing, no shiny apartment buildings, nothing. And, you know, now you go down there, and you're just, it's really mind blowing. And in fact, I was just telling a story yesterday about the Union Market District. So the Union Market District, which is created by EDENS, which is a real estate company. So they did this dinner, like, I don't know, it must have been 10 years ago. And I don't know how I got invited, but it was supposed to be like Tastemakers in the City. And it was at some woman's house. And it was very hot. There was no air conditioning. But it was a really like eclectic mix of people like Amanda McClements from Salt & Sundry was there with me, the guys from Sweet Greens where there, Septime Webre, like the former head of the Washington ballet, like it was this interesting group of people, but the heads of EDENS, Jody McLean and I can't remember Steve's last name, basically got up and explain their vision of the Union Market District which is 11 acres and they basically bought all of it. And their vision was to create a meatpacking district in DC. And you know, we all sorta Oh, how nice...Amanda opens up Salt & Sundry and Union Market as well, as a lot of my friends opened up, you know, kiosks, there was a new concept. And Union Market was supposed to be a, if you build it, they will come moment to show people, we're going to build it. And people are going to come and they were not wrong. Union Market is glorious, and it's always activated. There's festivals or stuff on the roof. I mean, it's just amazing. And every time I go down there now, I mean, I'm gobsmacked at what they have been able to do down there. And it's still, I mean, it's still gritty, there's still warehouses there. But you know, you've got multiple Michelin star restaurants, they are a beautiful apartment buildings. There's a Trader Joe, there's great bakeries, great, you know, restaurants and, well, I mean, everything they proposed, is coming to life. And, you know, it takes time, but like, I think that's, that's the beauty of DC, like, there's all this. There's all this planning happening, and you're completely unaware. But if you pay attention, you can see it. And as far as restaurants go, I mean, I just advise diving into areas, you know, go to the union Market District, check out all the restaurants there. There's so many. Go to the Navy Yard. There's so many restaurants there, you know, go The Wharf is a little touristy, but there's some restaurants here that are really great. And if you want to spend a day on the water, I highly recommend it. But there's amazing restaurants in Georgetown. There's amazing restaurants in Adams, Oregon. I mean, each neighborhood has a real eclectic offering of, you know, better dining, upscale casual to casual and fast casual. So I mean, it's hard to direct people, unless they're very specific about what they're looking for and where they want to be.
Angela Tuell:Sure. You could spend your whole time eating. Yeah. Which leads me to my next question. Many of us wonder how food and wine journalists stay healthy and in shape when your job is literally to eat and drink all the time. What are your tricks?
Nycci Nellis:You know, I'm It's not easy. And anybody, that says it is is lying. It's a real balance. Um, and, you know, so some of my tricks of the trade are I don't, I'm in my home, I don't, unless we're entertaining, I don't drink at all. Okay, um, so we never just, like, randomly open up a bottle of wine. Um, and I'm, you know, I exercise a lot, I've always been very active, and I continue to do so. And, um, I don't know, I would love to say I have a good relationship with food. And, um, I and I, I understand food, like, I understand what I should be eating and what I shouldn't be eating in order to be healthy. So if I'm going to have a week, where, you know, I've got to go out three times, and I've got to do a lunch and I've got to do a multicourse tasting. And I got to do this, that, and the other, you know, my other days are going to be structured from a food perspective differently. And I have a family and I mean, my kids are older. So but they're home, my daughter is going off to college. My other one is in college, the other three are out of the house. But so you know, we we have dinner together in the evenings. And I just think it's an I tried to cook primarily, well, is the best way to say I don't want to say I cook healthy, but I do cook well. I mean, we know we had, we know how to make smart choices. I know how to make smart choices. I know how to eat smart money. And I think that's the most important. That's how I do it. I eat smart. I don't refrain when I'm out because if people really want to know my opinion, I have to give it but, you know, I also know how to take a bite of things, too.
Angela Tuell:RIght. You don't have to eat the entire sample that's in front of you.
Nycci Nellis:Right? Like, I mean, listen, sometimes food is really, really good. And but you know, sometimes food is good, and you're like, that's good, but I don't need to finish it. And I think all those things are important when you're considering it.
Angela Tuell:What are some of your favorite things to cook at home?
Nycci Nellis:So I love entertaining. Obviously, I haven't been doing a ton of it. I love doing I love doing a brunch spread because I have like six menus that I can execute in an hour ana half and I just love them. So I love during brunch. But I love doing, I mean, like, I'll give you example, like, for brunch I do goat cheese and fig quick bread. I do this cheesy polenta with prosciutto eggs and spinach dish. I do, I always have to do a creme brulee French toast because everybody loves that. And you know, obviously you have to have ba - I'm Jewish so you have to have bagels and lox. Any brunch you have to have the bagels.
Angela Tuell:Do you like the bagels?
Nycci Nellis:That I don't do.
Angela Tuell:Okay. Okay,
Nycci Nellis:You know what ?I'm going to add something to that, you know, in the last 20 years, one of the biggest things that's changed in my way of entertaining and my way of cooking is that I used to make absolutely everything from scratch, I would never buy you know, dressing or anything like that. But the change in products available now. And what's available and how it's available. I mean, you know, like you can buy onions already chopped I know that's a cheat, but if I'm in a rut I'm gonna do that.
Angela Tuell:Yes, yes, it's worth the extra 50 cents or you know whatever it may be.
Nycci Nellis:it's totally worth it. Yeah, so um, and you know, when we entertained for dinner I like I don't like super like it's very casual at my house which I love I have two massive dogs so you have no choice. And I, you know, I love like serving like it's summer I love making fresh gazpacho and serving it in like a dummy jazz cup I love um, you know, doing salads with corn and beans like a grain salads are so great right now and bean salads, like cold salads are so great. And you can just you know, poach some salmon or throw some chicken on the grill and just add a little protein for people who prefer it. And I just this season for me, I'm a summer girl like everything about summer is how I want to eat and how you know, corn, watermelon, peaches and cherries. Blueberries are the best, Right, like, I want all that.
Angela Tuell:So before we go, I know you're a committee member and past chair of the Human Rights Campaign, and you want to talk a little bit about the event, Chef's for Equality. Tell us a little bit more about that.
Nycci Nellis:Oh, I'd love to thank you for asking about it. So Chefs for Equality was created by David Hagedorn, who is very good friend of mine, 10 years ago, when marriage equality was not the law of the land. The Human Rights Campaign came to David and said it's up for a vote in Maryland. We really want to spread the word, can you help us out? And he called me and another friend of ours, Amber Pfau and said, "Come on girls, let's put on a show." And six weeks later, we did. And it was a huge event for 600 at the Ritz Carlton.
Angela Tuell:Wow, in six weeks.
Nycci Nellis:Yeah - it was insane. But we thought it was a one off, we did not know that we have been looped in to an annual event. So unfortunately, we did not do it last year, the year before was at the National Cathedral. And it's a really different food fundraiser. So whereas most food events, and I'm really interested to see what they look like going forward, you know, with chefs at stations serving food and that and you know, bars and that's it. What we did is, there is that component of us chef stations. That was a normal ticket. And then you could also buy a Chef's Table. So that was a table decorated by Christopher Vasquez and Amaryllis Design. And we would have five chefs cooking at that table so each chef would do a course. And it would be complemented by wines from their cellar. And those tables went from anywhere from$10,000 to $30,000. And then, you know, for those, well, then there was the $250 ticket, um, for the rest of the event. And you know, every year, it just got more and more there was something called the diner. So we we replicated a diner that you could buy for an extra $50 and you could sit down and have a quick like five course meal like five taste meal done by a bunch of fun chefs like Scott, you know, and Danny Lee and a cocktail by like Brent Kroll, and amazing wine. We had a champagne bar, a champagne lounge last year, and there's always a massive after party. Anyway, it's just it's it's an amazing event. It's an incredible fundraiser, it is very close to my heart. We will be bringing it back because because even though marriage equality is the law of the land, thank God, I think as we know, the LBGDQIAA+ community is really under attack. And it's up to everyone, not just the community, but us allies to change that.
Angela Tuell:Yes. Do you know when it will be this year?
Nycci Nellis:I don't I don't know what we're doing.
Angela Tuell:Okay, okay. Well, we will be watching for sure.
Nycci Nellis:But I will let you know if you go to thelistareyouonit.com. Trust me. It will be out, loud and proud, as soon as we know what the final details are.
Angela Tuell:Yes. If you want to stay up to date to everything going on in the DC area. Make sure you check out the website.
Nycci Nellis:Yes, please. And of course follow me @NycciNellis on Instagram, Facebook and Twitter. Wonderful.
Angela Tuell:Thank you so much, Nycci, it was wonderful talking with you.
Nycci Nellis:Thank you, Angelo. I really am appreciative of you having me on today.
Angela Tuell:That's all for this episode of Media in Minutes. A podcast by Communications Redefined available anywhere you get your podcasts. You can find more at CommunicationsRedefined.com/podcast. I'm your host, Angela Tuell. Talk to you next time.