Look where I am! I have a new Residency! I’m down at Buzzards Point, the new sparkling development wedged between the Wharf and Navy Yard — this is The Point DC. For the next month the good people of Fish & Fire Group aka Greg Casten are hosting Industry Night in their pretty fabulous property. And I am grateful and excited! So if you don’t know the Point is Winner of the Restaurant Development & Design Magazine Award for “Best Restaurant Design,” The Point has a glorious outdoor patio perfectly situated at where the Potomac and Anacostia Rivers join — talk about picturesque and panoramic views. But just because the views are fab — what about the food — right? The Point features a12 foot wood infused grill and a dedicated raw bar/sushi bar so yes locally sourced oysters shucked to order.
And Greg Casten is back. Few have a better understanding of the seafood biz. He knows seasonal, sustainable and pricing.
AND! Yes, I have been out and about the last week — did you see me?
Four Seasons Wine & Dine — Friday evening found me (and a whole dining room filled with names & faces you know) at Bourbon Steak in the Four Seasons for the second-ever Georgetown Wine & Dine. Micheal Mina and his team once again brought in an incredible lineup of chefs, this time - Nina Compton, Caleb Jones, Jose Medin, Adam Sobel, Michael White, Yuan Tang++ - for what was a pretty spectacular evening. Winn kept my glass filled with Krug and kudos to Marc Bromely and Anina Belle Giannini for bringing the event to life ~
Last week, I was a part of a new tradition here in DC: a Chefsgiving. Chef Barry Koslow and The Pendry Hotel brought together a whole roster of DC chefs we all know and love to cook up a Thanksgiving-themed tasting menu. Chefs Kevin Tien, James Wozniuk, Joancarlo Parkhurst and Alexandra Cavallo fed us incredibly well while raising necessary funds for DC Central Kitchen. A worthy tradition to continue.
How come I am going to all these events and you are not? Go to TheListAreYouOnIt.com
About 3 weeks before the world shut down I was invited in to dinner at the sparkly new Cranes in the Penn Quarter. Chef Pepe Moncayo. Chef Pepe was born in Barcelona, went to culinary school and then proceeded to cook for or with some of the most famous chefs and restaurants throughout the region. He went to Singapore to be second in command of restaurant Santi in Marina Bay Sands. And then BAM! Chef Pepe opened his first solo restaurant in Singapore called Bam! and kinda took Singapore by storm — and then in 2019 he says to his family c’mon let’s go do this in DC - what the what? and opens the Japanese & Spanish Fusion Cranes in Penn Quarter and more recently the Singaporean Jiwa in Tysons. And I feel extra special because with Pepe today is his partner in life and in business Aishah Moncayo — who has earned her own stars as a part of the hospitality world — we are going to talk all the things AND BONUS MATERIAL — Pepe, Greg and I have an off the cuff chat about the status of the Industry — shortages, crime and the pandemic.
Guests Social Media Links:
Chef Pepe Moncayo and Aishah Moncayo
Personal Facebook: [ Ссылка ]
Business Facebook: [ Ссылка ]
Personal Instagram:[ Ссылка ]
Business Instagram:[ Ссылка ]
Quotes
"Respecting and serving everyone with exceptional care is ingrained in us, whether in Singapore or anywhere else." -Aishah Moncayo
"Igniting a passion for cooking brings the joy of triggering emotional responses through the food you serve." -Pepe Moncayo
Chapters
00:00 - Introduction
05:34 - Seafood Prices and Currency Impact: Unveiling the Role of Foreign Demand
09:33 - Pre-COVID Innovations: A Memorable Fusion Cuisine Dinner
10:38 - Journey from Singapore to DC: Opening a Restaurant with Family
14:10 - Culinary School Experience: Expensive Tuition and Boredom
20:02 - Early Food Revolution in Singapore: Exploring Cultural Inquiry
24:12 - Seeking Adventure Amid Pandemic Uncertainty: Family's Bold Move
28:47 - Danny Meyer's Hope for Leadership: Inspiring Others to Follow
32:09 - America's Lack of Culinary Variety: The Absence of Traditional Cuisine
34:43 - Remembering Dining Out in Singapore: Fondly Asking the Question
36:34 - Business Discussions with Greg: Delving Deeper into Entrepreneurship
42:16 - Pandemic's Financial Impact: Candid Conversation with Chef Greg
44:50 - Crime, Weather, and Pandemic: Factors Influencing Increased Incidents
49:06 - Surviving Tough Times: Restaurants Adapt to Events for Survival
49:58 - Outro
Featuring Nycci Nellis
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Produced by Heartcast Media
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