NEW DATE!!!! January 29 / 12:30 - 3:30pm
The Atlas Theater - 1333 H Street, NE Washington DC 20002
Hear from a remarkable panel of some of the
food & beverage industry's most inspiring entrepreneurs
They'll be talking -
- all the ups & downs / how they got started
- sources of inspiration + lessons learned
- building a brand, creating a culture & cultivating loyalty
- hiring, training and poaching - OH MY!
- turning a passion into a (successful!) business
AS ALWAYS - INSPIRATION, FOOD & ADULT BEVERAGES SERVED!
- Call The Atlas at (202) 399-7993 OPTION 2
to arrange for paid parking lot
- Download the RIDESCOUT app and use code RIDESCOUT for $5 off HAILO rides
-Use UBER and enter code ATLASARTS for $20 off
(offer applies to first time user's only)
SORRY! WE HAD TO CANCEL THE HAPPY HOUR...
Thank the snow last week for ruining our post-event
aka - the young bloods
want more scoop on our panelists? check out their bio's below:
In January of 2004, Spike Mendelsohn began his education at the Culinary Institute of America and went on to work for Chef Gerard Boyer at his famous Restaurant Les Crayeres in France. While working at the Michelin starred restaurant Mai House in New York City, Chef Spike took to a national stage when he became a contestant on Bravo's Top Chef: Chicago and soon became one of ths series' biggest breakout stars. He has since been asked to be a part of Bravo's "Top Chef All-Stars” and has also appeared on "Life After Top Chef.” He was enlisted to take part in Food Network's "Next Iron Chef: All-Stars” and the upcoming "Next Iron Chef: Redemption." His full time passion remains his restaurants. He opened his first Good Stuff Eatery in Washington D.C., to rave reviews. He opened its second location in Crystal City, VA and the third in the Georgetown neighborhood. Next door to the original Good Stuff Eatery location is Spike's second concept called We, The Pizza. Most recently, in Summer 2013, Spike opened a steak frites restaurant, Béarnaise in Washington DC's Capitol Hill. His first cookbook "The Good Stuff Cookbook” features American comfort food classics and favorites that are perfect for the home cook.
Brandon Skall is the Co-Founder, CEO and Marketing Director at DC Brau Brewing Company. In addition to handling everyday operations and distribution strategies at the brewery, he also develops and executes promotion strategies and handles all social media. Before starting DC Brau, Brandon worked for Frederick Wildman Imports managing the Mid Atlantic region for such brands as Trapiche, Folonari, Melini and Chartreuse. Brandon has spent his whole adult professional life in the Beverage Sales/Distribution and Manufacturing Business.
In January of 2011, chef and owner Erik Bruner-Yang opened the acclaimed Toki Underground in Washington, D.C. In the first years of its opening, Toki Underground has been nationally and locally recognized for its creative menu featuring hybrid Taiwanese style ramen, authentic Taiwanese dumplings, and Asian-themed cocktails. As the winner of the 2012 DC “Restaurant of the Year” and 2011 “So Hot Right Now” Eater Awards, Toki Underground continues to receive rave reviews from top media outlets including the The Washington Post, Washingto
Marjorie Meek-Bradley became Executive Chef at Ripple in March 2013. She brings fresh creativity and broad experience to Ripple. A California native, Meek-Bradley was raised eating locally sourced, sustainable food and that is how she has always cooked. Meek-Bradley has served a variety of cuisines in many top-rated restaurants and her impressive restaurant pedigree includes having worked for renowned chef, Thomas Keller, at Per Se in NYC and Bouchon in Yountville, CA, a One Michelin Star restaurant. She served as chef de cuisine under Top Chef finalist, Mike Isabella at Washington, DC’s Graffito, and as sous chef for internationally renowned chef, Jose Andres at his acclaimed DC restaurant, Zaytinya. Meek-Bradley also worked at Washington Square in Philadelphia for James Beard award-winning chef, Marcus Samuelsson. Meek-Bradley was a nominee for Rising Culinary Star of the Year by Restaurant Association Metropolitan Washington for the 2013 RAMMY Awards. In her role as Executive Chef at Ripple, Meek-Bradley sources her seasonal ingredients from local farms and changes her gourmet menu daily to foster sustainability. She plans to continue feeding Washington D.C. with her stellar cuisine and to transform Ripple into a globally renowned dining destination. Meek-Bradley graduated from The Restaurant School at Walnut Hill College.
CEO and co-founder of &pizza, Steve Salis is a serial entrepreneur who is passionate about connecting people and their love of pizza in nostalgic community settings. With experience in buying, selling, and building restaurants and bars in New York City, Steve has an intricate knowledge of restaurant operations. He also built a successful hospitality consultancy firm focusing on turn-arounds and start-ups. In addition to pizza and community, Steve is passionate about sports, with a focus on basketball. He was nominated to the McDonald’s All-American basketball team in high school and earned a scholarship to the University of New Hampshire. &pizza opened on H street NE in 2012 with the mission to create a neighborhood gathering place where people are able to share great pizza and great memories. A second location on U street NW opened in 2013, and additional locations are set to open in Brookland, Bethesda, Germantown (and more) in 2014.