Of skinny salamis and honeybars – Jan. 14, 2018
We learn why these salamis are so skinny and what a honeybar is.
Hosted by David and Nycci Nellis.
Today’s guests/topics include:
• Mitch Berliner of Central Farm Markets and Meat Crafters;
• Toki Underground is D.C.’s original ramen house, and one of the Washington’s most popular. Olivier “Liv” Caillabet serves as general manager, and he’s in to share the District’s most awesome ramen;
• Honeygrow is a Philly-born fast-casual concept featuring premium, wholesome made-to-order stir-fry, salads, and honeybar, all made from scratch and fully customizable. And, it’s coming to Rockville!
Culinary director chef David Katz is in with all the deets;
• U Street’s Service Bar is a fried chicken and artisanal cocktail bar. Glendon Hartley and Kevin Rogers are in to tell us all about it.
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