Hello it’s so good to be back on air. I did take another little break and there is a reason for that! I’ve had stuff!  There’s so much going on and I’ve been eating, drinking, emceeing and cavorting with some of the very best and brightest in the Industry. So as per usual I’m going to take you on a  little trip down memory lane on where I have been and what I have been doing.  AND then and only then I will be bringing on this week’s guest - the lovely and always entertaining Joe Yonan.

So if you follow me on insta — you know some of this already but hold on tight~

• Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magic
• Ofc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappoints
• And ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face.
• I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefs

Okay well that was fun to relive! And now to Joe Yonan. I think Joe and I met a little over 15 years ago when he first came to the DC to jon the Washington Post Food section. Fast forward to today Joe is the 2x JBF award-winning food & dining editor at the Washington Post. He is the author of Cool Beans, Serve Yourself, Eat Your Vegetables and now the newly published Mastering the Art of Plant-Based Cooking.

It’s MASSIVE

Featured Guest:Joe Yonan
Instagram:https://www.instagram.com/joeyonan/?hl=en#

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


Takeaways

• Plant-Based Cooking Importance
• Creative Dish Names
• Vegetarian/Vegan Dining Evolution
• Emphasis on Food Quality
• Cultural Aspects of Plant-Based Diets
• Debunking Plant-Based Myths

Quotes

"Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan

"Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe Yonan

Chapters
00:00 - Introduction
04:41 - Alice Waters and Chefs for Equality
09:36 - Creativity with Small Plates and Vegetables
11:42 - DC Chefs Embrace Vegetarian Impact
15:09 - Innovation in Plant-Based Cooking
22:15 - Creative Vegetable Use: Potatoes on Pizza
26:44 - Traditional Diets Meet Plant-Based Eating
30:37 - Middle Eastern Touches in Global Cuisines
32:53 - Key Elements in Plant-Based Cooking
35:42 - Blending Recipes with Personal Stories
36:33 - Outro

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