March 21, 2025 • 43 mins
Montgomery County's vibrant culinary landscape takes center stage as we preview the upcoming MoCo Eats Food and Beverage Showcase with Leticia Engel from Visit Montgomery. This mouthwatering conversation reveals the surprising diversity and entrepreneurial spirit behind our local food scene.
The showcase, happening March 30-31, features over 90 businesses sharing their delicious creations and inspiring stories. The two-day event features a Consumer Expo ($20 tickets) where food lovers can sample and purchase products while meeting makers, followed by a professional Hospitality Conference with keynote speaker Seth Goldman (Honest Tea co-founder) and panel discussions on industry topics.
Download the Visit MoCo app to plan your tasting adventure, check in at vendor booths, and possibly win prizes while supporting the businesses that make Montgomery County a true culinary destination.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Derrick Kenny (00:02):
Good day and welcome to what's Happening MoCo
, an authentic unscriptedpodcast from your Montgomery
County government.
Now here's your host, derekKenney.
Good day and welcome to thisdelicious edition of the what's
Happening MoCo podcast.
I'm your host, Derek Kenney,and I'm ready to dig into this
(00:25):
episode.
You're going to want to payclose attention as we sample a
few of the delectable dishes anddiscuss the MoCo Eats, food and
beverage showcase with our goodfriend, Letitia Engel from
Visit MoCo.
Letitia, how are you today?
Good, how are you?
I'm fantastic.
I'm fantastic Now we have,we're surrounded by all these
munchies and goodies and sugarand salt all the things that I
(00:49):
can't have but I'm going to havetoday.
Leticia Engel (00:51):
You are today.
Derrick Kenny (00:52):
I'm making a sacrifice for the listeners and
viewers of the what's HappeningMoCo podcast, so I hope they
appreciate it.
But before we get started,though, let's talk a little bit
about you.
It's not your first time here,but it might be the first time
someone's hearing from you andVisit Montgomery.
Tell us a little bit about youand what you do with Visit
Montgomery, and a little bitabout Visit Montgomery, sure.
Leticia Engel (01:11):
So I lead the marketing team at Visit
Montgomery.
Visit Montgomery is thedestination marketing
organization for MontgomeryCounty, so it's a very fun job.
The goal is to share all of thewonderful fun things to see and
do and eat in the county topeople all around the area and
(01:36):
bring them into the county tospend money.
It's economic developmentthrough tourism.
Derrick Kenny (01:42):
Oh, that is wonderful.
That's wonderful.
That's a great and noble taskand we're glad to be here today
to help you through samplingsome of these goodies.
And while we're sampling, we'realso highlighting some of the
micro and small and otherbusinesses in Montgomery County,
maryland.
So let's talk about this day,or these two days of events.
What's happening with theseevents and where can people find
(02:07):
more information about them?
Leticia Engel (02:08):
So I'm excited to share that in just three weeks
we are hosting the MoCo EatsFood and Beverage Showcase.
So as part of our mission tocelebrate the food and beverage
scene, to support the localbusinesses, businesses to ensure
that they're getting visibility, that they're thriving, so that
(02:28):
both visitors, as they'recoming into the county, but also
the residents here can reallyjust explore the culinary scene
of Montgomery County, so theMoCo Eats Food and Beverage
showcases actually two events inone.
Derrick Kenny (02:41):
Okay.
Leticia Engel (02:42):
So on March 30th and 31st on Sunday the 30th is
the Consumer Expo that is opento the public.
On the 31st is the Monday.
That's our hospitalityconference.
That is for industryprofessionals.
So we're talking like generalmanagers, chefs, hoteliers,
(03:02):
different entrepreneurs in thefood and beverage industry and
the hospitality world.
That one's pretty exciting.
We're having Seth Goldman asour keynote speaker.
He's the co-founder of HonestTea.
Derrick Kenny (03:15):
Just Ice Tea Plant.
Leticia Engel (03:18):
Burger.
So he's quite an inspirationtelling the stories of how to
build a sustainable business,and so he's a fun highlight.
There'll be other keynote, noother breakout sessions and
panel discussions about thingswithin the food and beverage
industry startups, marketingresources and, to be clear,
(03:40):
you're talking the nationalbrand, honest Tea.
Derrick Kenny (03:44):
Yes, Okay.
So people don't think he'sbased out of here in Montgomery
Tea.
Yes, okay.
Leticia Engel (03:46):
So people don't think he's based out of here in
Montgomery County.
Derrick Kenny (03:48):
Yes, that's amazing, it's amazing that we
have again things that are bornhere and grow here able to reach
broad audiences, and they getso big that you forget that's
made in MoCo.
Leticia Engel (03:59):
Absolutely so I'd love to tell the stories of
that right.
Like it's pretty inspirational.
Aynae (04:03):
Indeed.
Leticia Engel (04:08):
So that is the hospitality conference for the
industry professionals, and I'dlike to roll back to day one,
which is the Consumer Expo.
That is the big foodie eventthere are over 90 businesses
participating, from restaurantsaround the DMV small batch
producers the DMV small batchproducers.
A lot of what I brought in hereto share with you are these
(04:33):
local makers that you can findin farmer's markets or in some
of the local shops or inrestaurants around the area.
Derrick Kenny (04:38):
We'll have the craft beverage producers there,
the wineries, breweriesdistilleries and are you able to
sample some of those items?
Leticia Engel (04:46):
Yes, so you'll be able to go around, sample the
products, purchase your favorite.
But what I really like is thatyou get to have some face time
with the makers, hear theirstories.
Where did they start?
Where did they get inspired?
Why did they start thesebusinesses.
So it's a great opportunity todo that.
The tickets are $20 online.
(05:06):
They go up, so I recommendgetting tickets in advance.
Um, and so it should be a greattime, um, for those listening
after the event.
Uh, if you go to moco, eatscom,uh, which is where you can buy
the tickets, but you also findall of the vendors so that you
can see and you don't have tomiss out, Even if you weren't at
the event all of the localbusinesses that you can try, but
(05:29):
we should be there though.
Derrick Kenny (05:30):
We should try to get there $20.
You're able to sample itemsfrom 90 plus odd vendors within
one day of exciting activitymeeting entrepreneurs, people
that are making things that younever knew they made, or making
some of the things you'refamiliar with but you never knew
it was made in MoCo that'sright, oh wow.
Leticia Engel (05:50):
So let's start eating right, Sampling some
products.
What do you think?
Derrick Kenny (05:55):
You're twisting my arm here.
Let it be known that I was veryreluctant to start this whole
eating process but, I will, Iwill.
And I believe we have help heretoday as well.
Leticia Engel (06:05):
Yes, we do.
I brought a nay, who is?
Part of our communications team, part of the marketing team,
and so a nay is our foodieexpert.
Anytime I want to know where togo to get the best food or
treats.
You know, she's in the know,it's her job.
It's her job to know.
Derrick Kenny (06:21):
I'm going to test her.
I'm going to test her later.
I'm just going to throw out a.
You know it's her job to know.
I'm going to test her.
I'm going to test her later.
I'm just going to throw out.
You know where can I go?
Aynae (06:27):
You know, sometime during this is going to come out
of left field Are you ready forthat?
Derrick Kenny (06:30):
I'm ready, all right.
Okay, all right, just want tomake sure she's up to the task.
There we go.
Leticia Engel (06:35):
All right.
So the first business I wantedto feature or highlight is down
the road in Frederick and theowner had decided to kind of
dabble in baking and reallyfound a passion.
He named the business after hisdaughter, madison.
They make small batch cookiesthat you can buy and make at
(06:58):
home.
So think of like break and bakecookies that you get at the
grocery store.
But these are all naturalingredients, no preservatives,
and you're supporting a localsmall business.
Derrick Kenny (07:07):
Wow and by small batch.
Uh, what does that?
That means that.
Leticia Engel (07:11):
So he makes them um so it's not as he goes.
It's not mass produced um, andso what you'll find here.
Maybe anay can tell us a littlebit about the cookies that are
here, because she met.
Derrick Kenny (07:26):
Sweet.
Aynae (07:26):
Maddie's, so he actually delivered those to us so we
could bring them here.
So what you're about to eat islike a fusion between a
chocolate chip cookie and just achocolate cookie, do it?
Leticia Engel (07:39):
try it and let us know how it tastes for those
who are not seeing or onlylistening.
He's pretending he's not goingto eat this but, really.
You know he's going to enjoy it.
Derrick Kenny (07:49):
I'm going to eat it so close to the microphone
that they can taste it.
Leticia Engel (07:51):
A little ASMR here, but it's fun.
Similar, like I said, to thebreak and bake.
They come in these packageswhere they're frozen into little
dough balls.
And then you can take one ortwo.
If you want, you can make all12 at a time and so that you
feel like you have a fresh bakedcookie at home.
Derrick Kenny (08:13):
So delicious and soft.
You know you have a cookiethat's like it's fresh.
Leticia Engel (08:18):
Yes.
Derrick Kenny (08:18):
And it's soft.
It's not like some cookies arehard on purpose, but these well,
this one in particular, isalmost like cake.
Leticia Engel (08:26):
It's nice and fluffy, delectable.
Yes, it's a little half.
It almost looks like a yin-yangof chocolate and vanilla going
on.
Derrick Kenny (08:36):
So good, so good.
Leticia Engel (08:38):
And the second cookie.
What is that one so?
Aynae (08:39):
the second cookie.
That's actually what's on thatbag.
So it's the toffee, I believe.
Toffee, salted caramel.
Derrick Kenny (08:47):
Oh, wow, look at that.
Leticia Engel (08:48):
A rich blend of brown butter, toffee and caramel
.
Perfectly finished with a touchof smoked sea salt.
So that means, when you buy it,you can take it home, you place
it on your cookie sheet and youcan have hot ready-to-eat
whenever you're ready if youhave guests, you can tell them
that they're homemade, that youmade these cookies right and
they can't debate you because itwas made at home.
(09:10):
Yes, yes but I would.
I would love to share the factthat these are from sweet
maddie's because I think that'sfantastic uh now what is this
again?
Aynae (09:22):
so that's the toffee caramel sea salt toffee caramel
sea salt.
Derrick Kenny (09:25):
Okay, I'll.
I'll tell you's the toffeecaramel sea salt.
Toffee caramel sea salt.
Okay, I'll tell you that'stoffee caramel.
On that.
Leticia Engel (09:31):
And is it?
Do you taste all of the flavors?
Derrick Kenny (09:34):
Yes, A little touch of sea salt in there, a
little touch, yep Sets it off.
Leticia Engel (09:40):
Yes, and then the third cookie is actually from
another place Potomac Sweets inKensington.
Wow, and so that?
Derrick Kenny (09:47):
aftertaste, there's a.
Leticia Engel (09:48):
Oh, let's stay here.
Okay, we're going to stay herea second.
Derrick Kenny (09:54):
There's this whole dance going on in your
mouth when you have it, and thenyou taste the to finish the
dance.
You know you can't finish thedance without like the dip, but
then it's like a little dip inthis last cookie.
I like that.
Okay, that sounds awesome.
Leticia Engel (10:07):
All right.
So Potomac Sweets, the chefthere.
He is a pastry chef who studiedin Belgium oh wow and he was
the executive chef at theRitz-Carlton and the Grand Hyatt
in Hawaii and the executivepastry chef at the Caesars
Palace in Las Vegas.
So he has over 25 years ofskills, and so that's what we
(10:33):
have here and what he likes touse is European ingredients.
These cookies have a Europeanstyle butter that he gets from
Pennsylvania, so you'll have tolet me know I'm not tasting
these cookies because I can'teat gluten, so I'm going to live
vicariously through thewonderful explanation that you
are giving us of each bite.
So I'm interested to see howbuttery these taste.
Derrick Kenny (10:57):
I'm glad you mentioned it.
It does have a strong note ofbutter in it but it's mixed into
the cookie.
It works well within the cookieso it's not overwhelmingly
buttery, but you can taste theflow, the smooth, the richness
of the butter in there.
It's very nice.
Leticia Engel (11:13):
Oh my gosh, you guys are spoiling me and next
week next week we'll have asegment on fitness.
Derrick Kenny (11:21):
No, no more more cookies.
The next episode will be calledmore cookies for derek.
Leticia Engel (11:25):
Okay okay, um.
So another um business that weum have featured at the event is
a women-owned business.
Two filipino sisters, marissaand melissa.
Matilna bakes, so they umstarted that again matilna bakes
yes they're adorable.
(11:47):
They um started their owncinnamon roll business in silver
spring during the pandemic, sothey got into um, perfecting
their recipe um and making thesesmall batch cinnamon rolls.
They have a bit of a heartfeltstory.
Unfortunately, their fatherdeveloped stage four cancer and
(12:10):
so they took turns taking careof him.
But he really, really supportedthis business and so they do
that in honor of him now.
So they do a lot of funcinnamon rolls from the
traditional original.
You can get giant ones thatlook like cakes.
Derrick Kenny (12:28):
They might get inspired by whatever they're
feeling like that day, right?
Leticia Engel (12:32):
Yes, you can get them filled with Nutella.
They have done some fun things,like added fruity pebbles to
the mix, and so they getcreative with their cinnamon
rolls.
Derrick Kenny (12:47):
So now, in the last case, the small batches,
you're able to take the thedough and make your own cookies
at home, nice and fresh.
In this case, is it the samething?
Leticia Engel (12:58):
So they make them as needed, so they have them as
needed, so they have a, theyuse a.
They moved into a commercialkitchen, but you pre-order them,
and then you would have themfresh for you.
Derrick Kenny (13:09):
So when they deliver the cinnamon rolls,
they're already done.
Leticia Engel (13:13):
Yes, they are already done.
Derrick Kenny (13:14):
Whether they have three pebbles, whether they're
big, small, they're already doneand delivered to you.
That's awesome.
Leticia Engel (13:18):
All right.
Derrick Kenny (13:19):
And what a wonderful story.
And they're honoring theirfather's memory.
Um, that's, oh, that's, that'spowerful, okay.
Leticia Engel (13:31):
Yes.
Derrick Kenny (13:32):
And so um moving on from baked goods, and we'll
circle back because we're goingto take an adventure here right
A little foodie adventure.
Why do we have to move on frombaked goods?
Is there a need to?
Leticia Engel (13:35):
move away from baked goods?
I don't know.
To give you a little bit ofbreak, I'm looking forward to
seeing the ice cream yard.
So the ice cream yard is a foodtruck, an ice cream truck that
is located in Clarksburg, andthey make some.
They make all their handcraftedice creams and they like to use
some unique flavors, includingChiku, chiku, chiku maybe.
Derrick Kenny (14:02):
Is that how we say it?
I like to think that's how it'ssaid because, it sounds fun.
Leticia Engel (14:06):
They put that in their ice cream and their
milkshakes.
Derrick Kenny (14:08):
Okay.
Leticia Engel (14:09):
And then sapota, fruit, sapato, fruit, sapato.
Okay, they mix that in withvanilla ice cream.
Derrick Kenny (14:17):
I'll take your word for it.
Leticia Engel (14:18):
Yes, it sounds awesome, I just enjoy it.
I don take your word for it.
Yes, it sounds awesome, I justenjoy it.
I don't always know how to sayit.
Derrick Kenny (14:23):
It sounds very exotic, though.
Yes, yes, and I have no ideawhat it is alluding to Like.
Is that vanilla?
Is that kind of a cocoa?
Is that a fruit?
Leticia Engel (14:33):
It's a fruity flavor, oh, okay, yes, it's a
fruity one that they mix insaffron, pistachios and cardamom
.
Derrick Kenny (14:40):
Oh, wow.
So, I guess a little bit of likea more of a savory ice cream
going on.
Yeah, savory, I can understandthat.
Yes, I can go right next tothis cookie here.
You know it's okay.
You know, we thought aboutbringing in ice cream, but that
one's a little bit harder Nowwill the food truck be there on
site, or will they have a booth,I guess, at the uh, at the
event?
Leticia Engel (14:58):
That is a good question.
So we have a mix of businessesthat will be inside that you'll
be doing samples, but there willbe some food trucks outside
giving or um, selling full, uh,portions of their food, um and
treats.
That's awesome.
Derrick Kenny (15:13):
So so people as they go about different places,
trying to try all the differentfoods, and support the
businesses, of course, um, youknow, and they're doing it just
because they you know, is therea way to track?
You know where they're goingand keep track of you know what
they're tasting?
Leticia Engel (15:29):
Absolutely so.
We at Visit Montgomery like togamify everything, because we
like to have fun?
Derrick Kenny (15:35):
All right, yeah, why not have fun and delicious
food?
Leticia Engel (15:39):
Yes, so we have an app.
You go to the app store.
It's Visit MoCo, and so if yousearch Visit MoCo and download
the app, you'll see all thebusinesses that are
participating.
So the app in general is just agreat tool.
So we see about an 80% repeatuser experience, this app,
(16:06):
meaning so people download themand then they see that there's a
lot of value in them.
They keep coming back for moreinformation because we're always
updating it, and so it's agreat tool where you can find,
um, you know, attractions,businesses, shopping, food, of
course.
So that is something that youwill always find in our app and
our events.
We have an events calendar thatgets fed in the app so you have
all the events that are comingaround every week right there at
your fingertips.
So if you download the app, wealso activate these digital
(16:26):
passports and so we'll have aMoCo Eats Showcase passport,
which will have all thedifferent businesses that you'll
be able to see while you'rethere.
So you download it ahead oftime and then you can.
Each business will have a QRcode and a PIN number so you can
check in at each of thebusinesses.
So you want to check in at allof them, because the more times
(16:49):
that you check in, you getentered to win a MoCo Eats
giveaway.
Aynae (16:54):
Oh, wow.
Derrick Kenny (16:56):
We like winning.
Yes.
Leticia Engel (16:57):
So that way you can continue to explore the food
scene in Montgomery County.
Derrick Kenny (17:02):
And you can kind of plan what you're going to do
the day of it can beoverwhelming to have 90 vendors
and not be able to get to someof the foods that you may have
wanted to try, or some of thefoods that are already your
favorites that you didn't knowwere local.
Leticia Engel (17:14):
Absolutely so.
There's two tools.
You can go to mocoeatscom, andthat's where you can buy your
tickets.
You can also see all of thevendors that are participating,
all the businesses.
But then also you can go to theapp.
You can download it atvisitmoco, at the app stores,
and there is a passport thatalso has them all there, and so
that's where you can really planahead and say these are the
(17:35):
ones that are my must-sees.
Derrick Kenny (17:37):
That's right, or must-tastes, must-tastes.
Leticia Engel (17:38):
Must Seize, that's right.
Derrick Kenny (17:40):
Right Must Taste, must Taste, thank you, and Must
Visit Spirits.
Leticia Engel (17:42):
Yes, yes and so it's a really great planning
tool.
So you might be able to go andsee there's a new, there's a
restaurant.
That's new to me, our foodbusiness Fritters and Roast.
They're actually out of DC.
Derrick Kenny (17:56):
Fritters and Roast Right.
And so they're actually a vegan, like kind of healthy Nigerian
finger foods oh, really,nigerian finger foods.
Aynae (18:06):
So it's kind of Nigerian street food.
Leticia Engel (18:08):
They're spent on this, so you can order banana
fritters, bean cakes, fried yam,roasted plantains.
You can order them for pickupor delivery.
Ok, so it's not a sit downplace, but they also have
partnered with small businessesaround DC and um and to Virginia
and Alexandria, so that I'mexcited to go and test try out
(18:31):
some of these finger foods.
Derrick Kenny (18:33):
Yeah, that sounds amazing.
Leticia Engel (18:35):
Right.
Derrick Kenny (18:35):
Especially when, when it comes to vegan food,
because I've I've heard thecritique that there's not enough
vegan options out there andthen some of the options aren't
as tasty as some others mightlike, yes, and but you're saying
here that not only do you havevegan food that's tasty, but you
it's from a, it's from nigeriawow which I'm very surprising to
hear like wow, very cool it isvery cool.
Leticia Engel (18:56):
It just really speaks to the cultural diversity
of our area to.
Yeah, very diverse, to all thedifferent types of cultures that
we have in our own backyard,which I just love, that's great,
and people can order thatthough, so are there popular
apps like DoorDash or somethinglike that?
There are I'm not sure on theirwebsite which apps they use,
(19:20):
but they do have delivery forthem.
Derrick Kenny (19:23):
If you guys want it, you can find it and you can
have it.
Leticia Engel (19:25):
So there you go, they can be found.
They can be found.
There you go, all right.
Derrick Kenny (19:28):
So what do we have next?
What do we have next?
Leticia Engel (19:30):
How about some House of Sauce, so House?
Of Sauce claims that their OGsauce, which is kind of like a
smoky barbecue sauce goes oneverything.
They're like you don't need asauce for this, a sauce for that
, their OG sauce goes oneverything.
So you have to show up, tastetheir sauce and see if their
claim is true.
Derrick Kenny (19:50):
I want to test that claim because you know some
sauces don't go with otherthings.
That's a bold statement.
That's a very bold statement.
That's a very bold statement.
I would like to try the sauces.
Leticia Engel (20:00):
I'm hoping that it lives up to it.
Derrick Kenny (20:04):
At the very least , it's a good marketing tactic
to get you to try it, so I woulddefinitely challenge anyone to
check it out.
Hashtag what's happening, moco,so I can see what your thought
of it was.
Leticia Engel (20:15):
See what they put it on.
I want to see what people haveput that sauce on.
Derrick Kenny (20:19):
The OG sauce.
The OG sauce.
It sounds like it's made for me, all right.
Leticia Engel (20:27):
Another one that I think is going to be really
fun to try is sweet corn pudding, and so, yeah, so this is
really a celebration of familytradition that the owner would
have this sweet corn pudding asa holiday treat in their family
this sweet corn pudding as aholiday treat in their family
and so she wanted to share thatwith people, and this business
(20:48):
is a part of the HagerstownCommunity College incubator
program, which is really greatto see some of these programs
that are really helping tofacilitate small businesses, and
so she does a lot of speakingof different options.
She does vegan and alsogluten-free options, so she's
catering to the needs now thatpeople have, like myself, that I
(21:09):
eat gluten-free.
Derrick Kenny (21:09):
And it's focused on corn pudding.
Leticia Engel (21:11):
Corn pudding yep.
Derrick Kenny (21:11):
Wow, all right, yep.
Leticia Engel (21:13):
So that's an interesting one that I'm going
to want to try out myself.
That is pre-cooked, ready toserve, so you.
That is pre-cooked, ready toserve, so you order it ahead of
time.
Derrick Kenny (21:20):
Oh wow, and you can find her at farmer's markets
, or other events yeah yeah,yeah, okay.
Leticia Engel (21:24):
So I'm going to have to bring some of that to my
Sunbelt family.
You know that's corn pudding.
Derrick Kenny (21:29):
For people that aren't familiar with corn
pudding, it's actually kind ofsweet right.
Leticia Engel (21:33):
Yes.
Derrick Kenny (21:34):
So if you just think about corn being buttery
and sometimes kind of sweet as avegetable on its own, corn
pudding, the texture is a bitdifferent.
It's a bit smoother and it'smore of a.
It's kind of shaped like apastry not like a pie, but maybe
a.
Leticia Engel (21:50):
A casserole.
Derrick Kenny (21:51):
Kind of like a casserole.
Yeah, yeah so it's giving peoplean idea of what the corn
pudding might be like, and wedon't know what it's like, but
know it's we're gonna find out,we're gonna find out though
we'll get our apps.
We're gonna go around, we'regonna do our research on the
website, first pay our 20dollars, then we're gonna go
around, and out of that 90 thatwe have listed, we're going to
find the one for the cornpudding, my goal is to hit all
90, if you hit all 90.
(22:13):
You need to, just you need tocome back and just to talk to me
.
I know I'm gonna share myexperience, share your, give us
a summary and maybe we can justhave a quick scroll of the 90
selfies.
You take it all the booze andjust have them pass through
Challenge accepted.
There you go, thank you, thankyou.
Leticia Engel (22:30):
So the next business that we have here is my
Dad's Chips.
So my Dad's Chips is fun.
It's a dad who made chips.
He had college-age students.
He would send them in carepackages to his children and it
just became such like a fun umtreat that all his friends and
(22:52):
family were asking for thesechips too, and so he made a
business out of it.
Um, so we have a few.
They make different flavorsjalapeno sriracha b jalapeno
sriracha.
Balsamic vinegar I think thisis a salt balsamic.
No problem, thanks, nate, forthe salt and balsamic vinegar
chips, and then our originalflavor.
Derrick Kenny (23:11):
I attended a golf tournament last year and I
believe my Dad's Chips was oneof the sponsors, because they
were a table full of the chipsoh awesome.
And I asked them.
Like my Dad's Chips, I don'twant to say it's nice, it's very
nice packaging, so can'tdifferentiate it basically, from
the packaging for us or Lay'spotato chips.
(23:33):
Um, but the the branding isunique because it's my dad's
chips.
Leticia Engel (23:37):
Absolutely so.
He is based at the.
It was originated inGaithersburg, so they are a
local.
Yes, Get a little bit of thatcrunching into the microphone.
They are a local business fromGaithersburg.
Um, so you can find them aroundMontgomery County, but they're
actually in over 750 locationsnationwide.
Derrick Kenny (23:54):
Wow.
Leticia Engel (23:55):
So they've really grown their business.
Derrick Kenny (23:57):
I'm sorry say that again.
Leticia Engel (23:58):
Over 750 other locations nationwide.
Derrick Kenny (24:02):
That is beautiful to see the growth and just the
presence of them.
Oh my gosh.
And okay, and so, to describethis, it's like a kettle chip,
very crunchy.
I have salt and vinegar here.
The salt and vinegar of course,has a little bit of salty, but
the tanginess is the key and thecrunchiness, and it delivers.
Leticia Engel (24:20):
These are so good .
Derrick Kenny (24:21):
It delivers.
Leticia Engel (24:22):
This I can have.
These are gluten-free andthey're delicious.
Derrick Kenny (24:24):
This is not a paid endorsement, nope.
Aynae (24:26):
I'm going to keep going.
Derrick Kenny (24:31):
This is just A guy enjoying chips, all right.
What else do we have here?
We see these other colorful,very well-crafted brands here.
What are we looking?
Leticia Engel (24:40):
at.
So, anae, can you tell us alittle bit about Siona's Foods,
Because you just went and evenexplored the restaurant, right
yeah?
Aynae (24:49):
So it's in Rockville, when, and even explored the
restaurant.
Right, yeah, so it's, um, it'sin rockville.
So, uh, siona foods um, she hasthe sheba ethiopian restaurant
in rockville.
Um, it's really popular.
Um, I actually went there tolook at some of the crisps that
they have.
So this is their injera crisp,so the flatbread that you
normally see in the ethiopianfood scene.
Um, she took that and just madeit crispy.
Derrick Kenny (25:11):
Oh, wow, and anyone familiar, I guess, with
Ethiopian food.
Injera is generally a bit softand spongy, and so these seem to
be almost the opposite.
They have the same lookingtexture.
They look soft and spongy, yes,but they seem like they're
going to be crunchy.
So all right, guys, I want youto turn up the volume in your
cars and on your computers andyour cell phones.
(25:32):
And let's see how crunchy thisis.
Leticia Engel (25:35):
Oh, it's so crunchy so there's two different
flavors and they, which ones dowe have here?
Aynae (25:45):
so right, now you guys have the cinnamon sugar and the
medium spicy.
Um, they siona actually fiveflavors the classic garlic and
salt, a spicier version of themedium spicy, and then the sweet
one.
Derrick Kenny (25:59):
Yeah, and I think what I just said was spicy, and
it's not overly spicy, but itdoes have some heat to it.
Leticia Engel (26:06):
Did it hit you at the end and once you start
chewing it, the flavors comethrough.
Derrick Kenny (26:10):
It's almost as if you're eating.
Was it like in?
Was it in Dorawat?
Was it Dorawat or something?
It's like a red sauce and it isspicy, but then it's usually
accompanied with some type of ameat or chicken.
Okay, and when you're usingyour injera to eat, because
you're eating with your fingers,but the injera is like the
tools you use to eat and youtaste it.
Leticia Engel (26:31):
That's what it tastes like.
Derrick Kenny (26:32):
It tastes like.
Leticia Engel (26:32):
So she captured the experience that you would
have from your meal into thiscrisp.
That's incredible.
Derrick Kenny (26:37):
It's good and it is spicy.
I do feel a bit of sweat on thetop of my forehead starting to
develop.
Leticia Engel (26:43):
Just keep eating them.
It's fine, no one notices.
Derrick Kenny (26:47):
Again.
Turn up the volume one moretime, All right.
Leticia Engel (27:00):
That's crunchy, that is crunchy.
Right, there you go.
So you have the sweet cinnamonright and then the crunchy spicy
, the spicy one to kind of goback and forth if you want, yeah
, and she makes different onesright.
Aynae (27:06):
Classic, classic ones with garlic, um, a spicier
version, um, and then one more,uh, one more flavor we'll have
to go look for.
Derrick Kenny (27:14):
Yeah, I wonder what led to the creation of this
, where you know, I wonder.
I would love to hear a storyone day.
That would be great.
Aynae (27:21):
I guess I could hear it if I go to the yes, the mo, all
right, fantastic.
Leticia Engel (27:29):
Another business that's going to be there is the
Sweet Almond, so they're out ofHyattsville and they do custom
macaroons.
So, thinking of those beautifulcolors, all those macaroons
that you can do for specialoccasions Because if you're
going to do a beautiful displayof food, you know what's better
than perfectly curated coloredmacaroons, you know what's
(27:52):
better than perfectly curatedcolored macaroons but what she
does on top of making themdelicious, uh, you can do your
own, like logos or branding onthem, oh, wow.
So, or maybe initials for awedding, uh, so she customizes
those and her macaroons, whichI've never really seen before.
So that's pretty cool, amazing.
Derrick Kenny (28:09):
I just.
I have a friend that's gettingmarried.
I'm going to recommend that sheincorporates that into her.
You know her giveaways for herbridal party.
Leticia Engel (28:16):
Yeah, that would be a good idea.
Yeah, or a baby shower, thatwould be a great option.
Or a birthday party, these like, I think there's so many.
Derrick Kenny (28:25):
Or for clients.
You send them a gift packagethat's branded to your brand and
then maybe suited to them asindividuals.
Wow, that's very nice, that'sit.
Leticia Engel (28:34):
We're going to see Visamon gummy macaroons.
I'm there for it.
Derrick Kenny (28:38):
Hey, thank you.
Consider me a client.
I'll take five, please.
Thank you.
Okay, all right.
Leticia Engel (28:43):
Another company that I absolutely adore is
Rustic Roots Coffee, and we havesome of the bags here kind of
hidden away, all right, but youknow we didn't brew any.
I should have.
It's the afternoon, I could usea little coffee pick-me-up.
We can change that today, but Ido love Rustic Roots Coffee.
They are out in theAgricultural Reserve, so a third
(29:04):
of Montgomery County isdesignated as an agricultural
reserve, which means that it'spreserved land that can't be
developed, and that's where alot of our farms are, and so
Rustic Roots is out there.
They are an LGBTQ woman ownedbusiness and you can find them
at like farmer's markets, localsfarm market, which is in
(29:27):
Poolsville.
It's like this farm to tablelittle cafe food.
I don't know if you've been outthere, but it's wonderful
they're actually also going tobe at the showcase.
Derrick Kenny (29:34):
Oh wow, Very convenient yes.
Leticia Engel (29:37):
And so you can find their coffee or their
online order it, and it'sfantastic.
Derrick Kenny (29:43):
Wow, it's interesting that she's able to
grow coffee.
She's growing coffee here, oris she shipping in coffee?
No, she gets her.
Leticia Engel (29:50):
She uses Ethiopian and Colombian beans
Okay, and then they roast themhere.
Derrick Kenny (29:54):
Oh, wonderful, okay, Fantastic, yes, all right,
all right.
Leticia Engel (29:58):
So I don't know about you, but I love pickles.
Oh, how about that for oursegue?
Pickles are always good.
Derrick Kenny (30:04):
That was the best .
I don't know how to answer thatone.
I don't know how to answer thatone.
He's like, okay, if it was on aburger or something, I guess
it's okay.
So Pepper's Pickles is coming.
Leticia Engel (30:12):
Pepper's Pickles is coming from Chestertown,
maryland, so, which I think isfantastic, chestertown is over
in Kent County, so across theBay Bridge.
They are still a Maryland madeproduct.
They're coming to share theirpickles with us.
Aynae (30:29):
They are named after their cat Pepper.
Leticia Engel (30:31):
Jack, so it's Pepper's Pickles is named after
the cat.
Pepperjack, and so they are afamily owned business Pepperjack
.
Derrick Kenny (30:37):
Yes, like the cheese.
Like the cheese or like pickles, or like pickles.
Yeah, there you go.
Leticia Engel (30:43):
So they started making this as a family business
, but the owner was able tocompletely leave her job back in
2011 and dive in and make thisa full-time business, and so you
know these are going to be good, yeah because 2011 was what 14
years ago, right?
Derrick Kenny (31:00):
so that's, that's some staying power, right?
Leticia Engel (31:02):
yeah, I, I'm they're going to be on the top
of my list.
In my app you're going to seepeppers, pickles right at the
top.
All that pass for it.
Derrick Kenny (31:08):
That's where I'm going first and for the
uninitiated, pickles can come inso many different flavors.
It's not just the traditionalkosher pickle, uh and or dill
pickle, um, there's so manydifferent flavors you can make.
I've seen that some of thedelis in the county that there's
so many different types ofpickles you can have and enjoy.
So I'm imagining that'ssomething that the pepper
(31:29):
pickles.
Leticia Engel (31:30):
Peppers, pickles, peppers, pickles.
You're going to have to try allthe different varieties and
flavors of pickles that she isgoing to bring to the showcase.
I'm looking forward to that.
Derrick Kenny (31:39):
I want to hear that crunch.
I just want to see that pickle.
Leticia Engel (31:41):
That's a different crunch than these.
Derrick Kenny (31:43):
It's a different, it's a little bit more moist,
but it still has.
That it's a snap.
Leticia Engel (31:52):
It's kind of a snappy crunch.
So I don't know if you've seenum the mushroom coffee trend.
Derrick Kenny (31:54):
I've seen that it's all on social media and I'm
it's supposed to I almost wantto keep buying it, like no I
don't need that.
Aynae (32:00):
I don't know.
I want to do almost mushroomcoffee is it?
Derrick Kenny (32:03):
is it?
Is it coffee?
Is it okay, okay?
Leticia Engel (32:05):
well, garden based is the name of this super
brew coffee alternative.
So Garden Based is the business.
Super Brew is the product.
Wow, and they claim.
You know you get the energy andthe focus that you would from a
cup of coffee without the crash, no jitters, and it's better
for your gut health.
(32:25):
So that is you know, somethingthat I'm looking forward to
trying.
So you don't have to hit buyfrom one of these other guys.
You can come to the showcaseyeah the consumer expo.
Try garden based right there andsee how much you like their
coffee oh my gosh.
Derrick Kenny (32:40):
Alternative that's nice, that's nice, yes.
So so not not saying thatyou're an expert in the mushroom
coffee business, but you makeit much the same way you make
coffee or tea.
You do Just add hot water, Iguess.
Leticia Engel (32:52):
Exactly.
You brew it in a similar manner.
It's going to be kind of aground product, okay, and then
brew it in your coffee maker.
Derrick Kenny (33:02):
Wow, I would love to try it.
Leticia Engel (33:03):
Yes.
Derrick Kenny (33:03):
That's all the rage right now.
Leticia Engel (33:04):
It is all the rage, it's definitely trending.
It's is definitely trending.
Yes, they also make a blend ofherbal teas, and so I think
that'll be fun to try thedifferent flavors of it's a
couple that that they're the duoof these natural herbs um to
have a healthier lifestyle yeah,that's great.
Derrick Kenny (33:21):
That's great to balance something out.
I'm a coffee drinker.
Leticia Engel (33:24):
I probably drink way too much coffee, so I love
the idea of switching it up andgetting something that might be
better for my health question?
Derrick Kenny (33:29):
That's a philosophical question.
Is there such a thing as?
Too, much coffee.
I don't know if there's such athing.
I don't know.
Leticia Engel (33:35):
I want to sound like I'm going to eat, drink and
be healthier, so I'm likesaying that I drink too much
coffee.
But I am with you.
I don't know that there isreally too much coffee.
I love the caffeine, yeah, so Ijust love the caffeine, yeah,
(33:55):
um so I I just recently foundout about this business in
rockville called rice around theworld.
Derrick Kenny (33:57):
Okay, wow, yes exactly.
Leticia Engel (33:58):
so what they do is they serve rice bowls that
are literally from around theworld.
So you can get a tex-mexteriyaki chicken, butter chicken
, salvadorian beef, peruvianbeef, arroz, convos jerk chicken
or Korean bulgogi bowl Okay,and so you can eat different
styles of rice bowls from aroundthe world.
(34:21):
That sounds delicious Ricearound the world.
Derrick Kenny (34:24):
Okay.
Leticia Engel (34:25):
So their boxes are packed with 60 grams of
protein, so it's a high proteinum bowl and you order them
online pre-order.
But they also have food trucksthat pop around so you can maybe
be at one of the wineries andbreweries in the in the county
um and get your rice around theworld bowl while you're drinking
so you order the bowl.
Derrick Kenny (34:46):
It'll come to your house.
You add the hot water orwhatever, and then you have a.
Leticia Engel (34:53):
It'll come to your house, you add the hot
water or whatever, and then youhave a bowl of rice, or is that
that kind of how it works, oryou know what?
That's a really good question.
Okay, I envisioned it that itwas like pre-done okay and that
you're just reheating it at home.
Oh wow, even better.
That's right.
That's the ideal scenario.
Maybe I'm just hoping that.
Derrick Kenny (35:05):
That's what it is my cooking ability is okay.
If it's a little bit beyond.
Add water.
I don't know if I can handlethat.
But if it says put in themicrowave for five minutes or
three minutes, I can handle that.
Leticia Engel (35:15):
That sounds great yeah yeah, wow, the variety is
very interesting that's what Ithink is unique about it,
because you can get rice bowlsat a lot of different places and
I think that's I.
That's something that I like.
It's really quick and easy.
Grab and go for lunch or dinner.
Derrick Kenny (35:30):
For me it's a great gluten-free option and
there's another thing you couldtry at the expo as well.
Leticia Engel (35:36):
That's where I'm going, and you mentioned the
first day We've been talking alot about the first day where
residents and people allvisitors can go there.
Derrick Kenny (35:44):
Anyone with $20 can go there and enjoy the good
food and meet the vendors andthese business success stories
in person.
Um the first day, but there's asecond day there is a second
day.
Well, well, before, before weum go and talk about the second
day, are there any more snacksthere is?
You know who I want to talkabout.
Leticia Engel (36:05):
I would love to talk about sunflower bakery
Bakery, so Sunflower.
Derrick Kenny (36:09):
Bakery.
Have you heard of them?
Leticia Engel (36:11):
No, I haven't they are tucked away behind
Twinbrook Metro Station inRockville and they have this
program for teens that are.
I'm getting distracted by thethings going on in the studio,
(36:32):
but we are now I'm focused again.
Sunflower Bakery has a programfor teens with neurodiversity be
part of this program to eithertake baking classes or work in
(36:55):
the bakery to build job skills.
So it's great.
So they have all differenttypes.
Derrick Kenny (37:06):
This happens to be gluten free, because I wanted
something that I can try, andit's a lemon tart, and that's
why I want to make sure we gotto this.
So that you can enjoy this, ofcourse, because appreciate that,
because I am so selfless.
All right, and thank you againto Anae.
Leticia Engel (37:19):
She's been fantastic.
Derrick Kenny (37:22):
Thanks, anae, no problem All right, okay, and we
have forks, okay.
So let's talk about this, tellus what you think.
Aynae (37:29):
All right, this time I get the first bite.
Derrick Kenny (37:34):
You can hear the moistness.
This is very moist, that is sogood.
Leticia Engel (37:37):
It's everything I wanted it to be.
I'm going to go in for anotherbite, but we often order the
Sunflower Bakery cookies.
Oh wow.
My visit Montgomery.
We like to do that to give todifferent people as gifts, and
so now this is the first timetrying the lemon tart for me and
(37:57):
I am really into this.
Derrick Kenny (37:59):
You know what would go good with this?
Aynae (38:01):
Coffee, Mushroom coffee.
I was thinking to myself, youknow yeah, mushroom coffee.
Derrick Kenny (38:05):
That would be quite delicious along with this.
You know it's okay, all right.
All right, so day two.
Day two All right, so day two.
Day two day one If you havetwenty dollars, you can go visit
, enjoy all the things, downloadthe app, go to the website, get
your ticket.
Leticia Engel (38:23):
Day two if you're an industry professional, day
two is for you Is that?
Is that what I'm hearing?
That's right.
So so, someone who is in thehospitality industry, if you are
looking to go into thehospitality industry from
different perspectives, ifyou're from from hoteliers,
general managers, small businessowners, there's going to be a
lot of different paneldiscussions.
(38:43):
We'll have hospitalityinnovation in the age of AI, so
you have had an AI discussion,which is a hot topic.
Derrick Kenny (38:52):
I don't know if I want is taking care of my
hospitality needs.
No, but from a marketingperspective there are a lot of
great uses for.
AI in the industry.
Leticia Engel (39:01):
So there's topics on navigating the startup
process for small businesses,connecting to county resources.
We'll have a panel discussionof locally made stories of
people who have createdsuccessful startups, and then we
have food composting, fooddonations and sourcing local
(39:23):
products as a panel discussion.
One from being a marketer, Ilove the making headlines,
building buzz with media andinfluencers, so a way to really,
you know, learn how to tellyour story in a way that's going
to catch the attention of themedia, in a way that you'll get
press pickup or helpful tips onworking with influencers and
(39:47):
content creators to really getthe story of your business out
there to the consumers and tohit the right audience.
Another piece that I'm reallyexcited about is we have
partnered with Montgomery CountyPublic Schools Hospitality
Program and the students aregoing to be doing a live
competition.
(40:08):
It's been part of theircurriculum to build a business
plan and marketing plan for afood truck.
Derrick Kenny (40:14):
Oh wow, that's different.
Yes, they're not just making aitem, they're actually making a
business.
Leticia Engel (40:21):
That's right.
So, this program.
They do have the culinaryprogram where they're, you know,
baking and cooking, but this istaking it to the next level and
giving them the skills thatthey need to start their own
business.
Next level, and giving them theskills that they need to start
their own business and they willbe presenting their final live
on stage at the hospitalityconference.
(40:44):
And it's going to be like SharkTank style, where they have
judges of professionals that aregoing to be able to give them
their professional opinion onwhat I'm assuming are going to
be awesome business plansbecause we have awesome students
here in Montgomery County.
Derrick Kenny (40:55):
I want to say we have some of the best students
in the world.
Leticia Engel (40:57):
Absolutely, I am a little biased.
I have two myself.
There you go, so I'm a bitbiased also.
Derrick Kenny (41:02):
All right, wonderful, well, wonderful Well.
Thank you for having your twokids here.
That's awesome.
Yes, all right.
So first day we want people toplan to compete with you.
Leticia Engel (41:15):
You're going to get all 90.
I'm going to hit all 90 on myvisit.
Moco app.
But, if you don't have thatgoal, like me, you still can go
to MoCo, eatscom and see all ofthe different participating
businesses.
That's where you can buy yourtickets, and then you can also,
if you're like well, where did Igo afterwards, you can also.
They'll still be live on thesite so you can check out all of
(41:36):
the small businesses, bigbusinesses, little businesses,
all the businesses that aregoing to be participating Now.
Derrick Kenny (41:42):
This seems like an opportunity for people to let
you know how they enjoy theprocess.
Is there like a hashtag orsomething people should be
following along as they samplethe cuisine or as they go about
their lives in Montgomery Countyor visiting Montgomery County?
Leticia Engel (41:57):
I always encourage people to follow us at
Visit MoCo.
Derrick Kenny (42:00):
Okay.
Leticia Engel (42:00):
And you can also follow us at Visit MoCo Eats for
foodie content.
So, as you're going through,please tag us at MoCo Eats
Showcase.
Tag us at Visit MoCo and Visitmoco eats.
Share those photos.
You'll find my photos oftasting everything and, yeah,
I'm gonna count to see ifanybody beats me oh wow, I don't
(42:23):
know if you hit 90, I don'tknow if anyone, even if you
don't, you can check in to winat a reasonable member of
businesses to win the theultimateCo Eats giveaway at the
event.
Derrick Kenny (42:36):
Well, I want to say thank you so much, leticia,
and Anae for being here.
Thanks for visiting Montgomery,for all you do and letting the
world know about all the greatthings happening in Montgomery
County, maryland.
So if you're not fromMontgomery County Maryland, come
here, enjoy the fine foods andcuisines and, of course, all the
attractions, but also ask thequestion what's happening in
(42:56):
MoCo?
Because you deserve the answers, whether you live here locally
and enjoy the show or you livesomewhere else.
We appreciate you, we thank youand we hope that you have the
great taste to sample thecuisine here in MoCo, montgomery
County, maryland.
Good day and welcome to what's Happening MoCo
, an authentic unscriptedpodcast from your Montgomery
County government.
Now here's your host, derekKenney.
Good day and welcome to thisdelicious edition of the what's
Happening MoCo podcast.
I'm your host, Derek Kenney,and I'm ready to dig into this
(00:25):
episode.
You're going to want to payclose attention as we sample a
few of the delectable dishes anddiscuss the MoCo Eats, food and
beverage showcase with our goodfriend, Letitia Engel from
Visit MoCo.
Letitia, how are you today?
Good, how are you?
I'm fantastic.
I'm fantastic Now we have,we're surrounded by all these
munchies and goodies and sugarand salt all the things that I
(00:49):
can't have but I'm going to havetoday.
Leticia Engel (00:51):
You are today.
Derrick Kenny (00:52):
I'm making a sacrifice for the listeners and
viewers of the what's HappeningMoCo podcast, so I hope they
appreciate it.
But before we get started,though, let's talk a little bit
about you.
It's not your first time here,but it might be the first time
someone's hearing from you andVisit Montgomery.
Tell us a little bit about youand what you do with Visit
Montgomery, and a little bitabout Visit Montgomery, sure.
Leticia Engel (01:11):
So I lead the marketing team at Visit
Montgomery.
Visit Montgomery is thedestination marketing
organization for MontgomeryCounty, so it's a very fun job.
The goal is to share all of thewonderful fun things to see and
do and eat in the county topeople all around the area and
(01:36):
bring them into the county tospend money.
It's economic developmentthrough tourism.
Derrick Kenny (01:42):
Oh, that is wonderful.
That's wonderful.
That's a great and noble taskand we're glad to be here today
to help you through samplingsome of these goodies.
And while we're sampling, we'realso highlighting some of the
micro and small and otherbusinesses in Montgomery County,
maryland.
So let's talk about this day,or these two days of events.
What's happening with theseevents and where can people find
(02:07):
more information about them?
Leticia Engel (02:08):
So I'm excited to share that in just three weeks
we are hosting the MoCo EatsFood and Beverage Showcase.
So as part of our mission tocelebrate the food and beverage
scene, to support the localbusinesses, businesses to ensure
that they're getting visibility, that they're thriving, so that
(02:28):
both visitors, as they'recoming into the county, but also
the residents here can reallyjust explore the culinary scene
of Montgomery County, so theMoCo Eats Food and Beverage
showcases actually two events inone.
Derrick Kenny (02:41):
Okay.
Leticia Engel (02:42):
So on March 30th and 31st on Sunday the 30th is
the Consumer Expo that is opento the public.
On the 31st is the Monday.
That's our hospitalityconference.
That is for industryprofessionals.
So we're talking like generalmanagers, chefs, hoteliers,
(03:02):
different entrepreneurs in thefood and beverage industry and
the hospitality world.
That one's pretty exciting.
We're having Seth Goldman asour keynote speaker.
He's the co-founder of HonestTea.
Derrick Kenny (03:15):
Just Ice Tea Plant.
Leticia Engel (03:18):
Burger.
So he's quite an inspirationtelling the stories of how to
build a sustainable business,and so he's a fun highlight.
There'll be other keynote, noother breakout sessions and
panel discussions about thingswithin the food and beverage
industry startups, marketingresources and, to be clear,
(03:40):
you're talking the nationalbrand, honest Tea.
Derrick Kenny (03:44):
Yes, Okay.
So people don't think he'sbased out of here in Montgomery
Tea.
Yes, okay.
Leticia Engel (03:46):
So people don't think he's based out of here in
Montgomery County.
Derrick Kenny (03:48):
Yes, that's amazing, it's amazing that we
have again things that are bornhere and grow here able to reach
broad audiences, and they getso big that you forget that's
made in MoCo.
Leticia Engel (03:59):
Absolutely so I'd love to tell the stories of
that right.
Like it's pretty inspirational.
Aynae (04:03):
Indeed.
Leticia Engel (04:08):
So that is the hospitality conference for the
industry professionals, and I'dlike to roll back to day one,
which is the Consumer Expo.
That is the big foodie eventthere are over 90 businesses
participating, from restaurantsaround the DMV small batch
producers the DMV small batchproducers.
A lot of what I brought in hereto share with you are these
(04:33):
local makers that you can findin farmer's markets or in some
of the local shops or inrestaurants around the area.
Derrick Kenny (04:38):
We'll have the craft beverage producers there,
the wineries, breweriesdistilleries and are you able to
sample some of those items?
Leticia Engel (04:46):
Yes, so you'll be able to go around, sample the
products, purchase your favorite.
But what I really like is thatyou get to have some face time
with the makers, hear theirstories.
Where did they start?
Where did they get inspired?
Why did they start thesebusinesses.
So it's a great opportunity todo that.
The tickets are $20 online.
(05:06):
They go up, so I recommendgetting tickets in advance.
Um, and so it should be a greattime, um, for those listening
after the event.
Uh, if you go to moco, eatscom,uh, which is where you can buy
the tickets, but you also findall of the vendors so that you
can see and you don't have tomiss out, Even if you weren't at
the event all of the localbusinesses that you can try, but
(05:29):
we should be there though.
Derrick Kenny (05:30):
We should try to get there $20.
You're able to sample itemsfrom 90 plus odd vendors within
one day of exciting activitymeeting entrepreneurs, people
that are making things that younever knew they made, or making
some of the things you'refamiliar with but you never knew
it was made in MoCo that'sright, oh wow.
Leticia Engel (05:50):
So let's start eating right, Sampling some
products.
What do you think?
Derrick Kenny (05:55):
You're twisting my arm here.
Let it be known that I was veryreluctant to start this whole
eating process but, I will, Iwill.
And I believe we have help heretoday as well.
Leticia Engel (06:05):
Yes, we do.
I brought a nay, who is?
Part of our communications team, part of the marketing team,
and so a nay is our foodieexpert.
Anytime I want to know where togo to get the best food or
treats.
You know, she's in the know,it's her job.
It's her job to know.
Derrick Kenny (06:21):
I'm going to test her.
I'm going to test her later.
I'm just going to throw out a.
You know it's her job to know.
I'm going to test her.
I'm going to test her later.
I'm just going to throw out.
You know where can I go?
Aynae (06:27):
You know, sometime during this is going to come out
of left field Are you ready forthat?
Derrick Kenny (06:30):
I'm ready, all right.
Okay, all right, just want tomake sure she's up to the task.
There we go.
Leticia Engel (06:35):
All right.
So the first business I wantedto feature or highlight is down
the road in Frederick and theowner had decided to kind of
dabble in baking and reallyfound a passion.
He named the business after hisdaughter, madison.
They make small batch cookiesthat you can buy and make at
(06:58):
home.
So think of like break and bakecookies that you get at the
grocery store.
But these are all naturalingredients, no preservatives,
and you're supporting a localsmall business.
Derrick Kenny (07:07):
Wow and by small batch.
Uh, what does that?
That means that.
Leticia Engel (07:11):
So he makes them um so it's not as he goes.
It's not mass produced um, andso what you'll find here.
Maybe anay can tell us a littlebit about the cookies that are
here, because she met.
Derrick Kenny (07:26):
Sweet.
Aynae (07:26):
Maddie's, so he actually delivered those to us so we
could bring them here.
So what you're about to eat islike a fusion between a
chocolate chip cookie and just achocolate cookie, do it?
Leticia Engel (07:39):
try it and let us know how it tastes for those
who are not seeing or onlylistening.
He's pretending he's not goingto eat this but, really.
You know he's going to enjoy it.
Derrick Kenny (07:49):
I'm going to eat it so close to the microphone
that they can taste it.
Leticia Engel (07:51):
A little ASMR here, but it's fun.
Similar, like I said, to thebreak and bake.
They come in these packageswhere they're frozen into little
dough balls.
And then you can take one ortwo.
If you want, you can make all12 at a time and so that you
feel like you have a fresh bakedcookie at home.
Derrick Kenny (08:13):
So delicious and soft.
You know you have a cookiethat's like it's fresh.
Leticia Engel (08:18):
Yes.
Derrick Kenny (08:18):
And it's soft.
It's not like some cookies arehard on purpose, but these well,
this one in particular, isalmost like cake.
Leticia Engel (08:26):
It's nice and fluffy, delectable.
Yes, it's a little half.
It almost looks like a yin-yangof chocolate and vanilla going
on.
Derrick Kenny (08:36):
So good, so good.
Leticia Engel (08:38):
And the second cookie.
What is that one so?
Aynae (08:39):
the second cookie.
That's actually what's on thatbag.
So it's the toffee, I believe.
Toffee, salted caramel.
Derrick Kenny (08:47):
Oh, wow, look at that.
Leticia Engel (08:48):
A rich blend of brown butter, toffee and caramel
.
Perfectly finished with a touchof smoked sea salt.
So that means, when you buy it,you can take it home, you place
it on your cookie sheet and youcan have hot ready-to-eat
whenever you're ready if youhave guests, you can tell them
that they're homemade, that youmade these cookies right and
they can't debate you because itwas made at home.
(09:10):
Yes, yes but I would.
I would love to share the factthat these are from sweet
maddie's because I think that'sfantastic uh now what is this
again?
Aynae (09:22):
so that's the toffee caramel sea salt toffee caramel
sea salt.
Derrick Kenny (09:25):
Okay, I'll.
I'll tell you's the toffeecaramel sea salt.
Toffee caramel sea salt.
Okay, I'll tell you that'stoffee caramel.
On that.
Leticia Engel (09:31):
And is it?
Do you taste all of the flavors?
Derrick Kenny (09:34):
Yes, A little touch of sea salt in there, a
little touch, yep Sets it off.
Leticia Engel (09:40):
Yes, and then the third cookie is actually from
another place Potomac Sweets inKensington.
Wow, and so that?
Derrick Kenny (09:47):
aftertaste, there's a.
Leticia Engel (09:48):
Oh, let's stay here.
Okay, we're going to stay herea second.
Derrick Kenny (09:54):
There's this whole dance going on in your
mouth when you have it, and thenyou taste the to finish the
dance.
You know you can't finish thedance without like the dip, but
then it's like a little dip inthis last cookie.
I like that.
Okay, that sounds awesome.
Leticia Engel (10:07):
All right.
So Potomac Sweets, the chefthere.
He is a pastry chef who studiedin Belgium oh wow and he was
the executive chef at theRitz-Carlton and the Grand Hyatt
in Hawaii and the executivepastry chef at the Caesars
Palace in Las Vegas.
So he has over 25 years ofskills, and so that's what we
(10:33):
have here and what he likes touse is European ingredients.
These cookies have a Europeanstyle butter that he gets from
Pennsylvania, so you'll have tolet me know I'm not tasting
these cookies because I can'teat gluten, so I'm going to live
vicariously through thewonderful explanation that you
are giving us of each bite.
So I'm interested to see howbuttery these taste.
Derrick Kenny (10:57):
I'm glad you mentioned it.
It does have a strong note ofbutter in it but it's mixed into
the cookie.
It works well within the cookieso it's not overwhelmingly
buttery, but you can taste theflow, the smooth, the richness
of the butter in there.
It's very nice.
Leticia Engel (11:13):
Oh my gosh, you guys are spoiling me and next
week next week we'll have asegment on fitness.
Derrick Kenny (11:21):
No, no more more cookies.
The next episode will be calledmore cookies for derek.
Leticia Engel (11:25):
Okay okay, um.
So another um business that weum have featured at the event is
a women-owned business.
Two filipino sisters, marissaand melissa.
Matilna bakes, so they umstarted that again matilna bakes
yes they're adorable.
(11:47):
They um started their owncinnamon roll business in silver
spring during the pandemic, sothey got into um, perfecting
their recipe um and making thesesmall batch cinnamon rolls.
They have a bit of a heartfeltstory.
Unfortunately, their fatherdeveloped stage four cancer and
(12:10):
so they took turns taking careof him.
But he really, really supportedthis business and so they do
that in honor of him now.
So they do a lot of funcinnamon rolls from the
traditional original.
You can get giant ones thatlook like cakes.
Derrick Kenny (12:28):
They might get inspired by whatever they're
feeling like that day, right?
Leticia Engel (12:32):
Yes, you can get them filled with Nutella.
They have done some fun things,like added fruity pebbles to
the mix, and so they getcreative with their cinnamon
rolls.
Derrick Kenny (12:47):
So now, in the last case, the small batches,
you're able to take the thedough and make your own cookies
at home, nice and fresh.
In this case, is it the samething?
Leticia Engel (12:58):
So they make them as needed, so they have them as
needed, so they have a, theyuse a.
They moved into a commercialkitchen, but you pre-order them,
and then you would have themfresh for you.
Derrick Kenny (13:09):
So when they deliver the cinnamon rolls,
they're already done.
Leticia Engel (13:13):
Yes, they are already done.
Derrick Kenny (13:14):
Whether they have three pebbles, whether they're
big, small, they're already doneand delivered to you.
That's awesome.
Leticia Engel (13:18):
All right.
Derrick Kenny (13:19):
And what a wonderful story.
And they're honoring theirfather's memory.
Um, that's, oh, that's, that'spowerful, okay.
Leticia Engel (13:31):
Yes.
Derrick Kenny (13:32):
And so um moving on from baked goods, and we'll
circle back because we're goingto take an adventure here right
A little foodie adventure.
Why do we have to move on frombaked goods?
Is there a need to?
Leticia Engel (13:35):
move away from baked goods?
I don't know.
To give you a little bit ofbreak, I'm looking forward to
seeing the ice cream yard.
So the ice cream yard is a foodtruck, an ice cream truck that
is located in Clarksburg, andthey make some.
They make all their handcraftedice creams and they like to use
some unique flavors, includingChiku, chiku, chiku maybe.
Derrick Kenny (14:02):
Is that how we say it?
I like to think that's how it'ssaid because, it sounds fun.
Leticia Engel (14:06):
They put that in their ice cream and their
milkshakes.
Derrick Kenny (14:08):
Okay.
Leticia Engel (14:09):
And then sapota, fruit, sapato, fruit, sapato.
Okay, they mix that in withvanilla ice cream.
Derrick Kenny (14:17):
I'll take your word for it.
Leticia Engel (14:18):
Yes, it sounds awesome, I just enjoy it.
I don take your word for it.
Yes, it sounds awesome, I justenjoy it.
I don't always know how to sayit.
Derrick Kenny (14:23):
It sounds very exotic, though.
Yes, yes, and I have no ideawhat it is alluding to Like.
Is that vanilla?
Is that kind of a cocoa?
Is that a fruit?
Leticia Engel (14:33):
It's a fruity flavor, oh, okay, yes, it's a
fruity one that they mix insaffron, pistachios and cardamom
.
Derrick Kenny (14:40):
Oh, wow.
So, I guess a little bit of likea more of a savory ice cream
going on.
Yeah, savory, I can understandthat.
Yes, I can go right next tothis cookie here.
You know it's okay.
You know, we thought aboutbringing in ice cream, but that
one's a little bit harder Nowwill the food truck be there on
site, or will they have a booth,I guess, at the uh, at the
event?
Leticia Engel (14:58):
That is a good question.
So we have a mix of businessesthat will be inside that you'll
be doing samples, but there willbe some food trucks outside
giving or um, selling full, uh,portions of their food, um and
treats.
That's awesome.
Derrick Kenny (15:13):
So so people as they go about different places,
trying to try all the differentfoods, and support the
businesses, of course, um, youknow, and they're doing it just
because they you know, is therea way to track?
You know where they're goingand keep track of you know what
they're tasting?
Leticia Engel (15:29):
Absolutely so.
We at Visit Montgomery like togamify everything, because we
like to have fun?
Derrick Kenny (15:35):
All right, yeah, why not have fun and delicious
food?
Leticia Engel (15:39):
Yes, so we have an app.
You go to the app store.
It's Visit MoCo, and so if yousearch Visit MoCo and download
the app, you'll see all thebusinesses that are
participating.
So the app in general is just agreat tool.
So we see about an 80% repeatuser experience, this app,
(16:06):
meaning so people download themand then they see that there's a
lot of value in them.
They keep coming back for moreinformation because we're always
updating it, and so it's agreat tool where you can find,
um, you know, attractions,businesses, shopping, food, of
course.
So that is something that youwill always find in our app and
our events.
We have an events calendar thatgets fed in the app so you have
all the events that are comingaround every week right there at
your fingertips.
So if you download the app, wealso activate these digital
(16:26):
passports and so we'll have aMoCo Eats Showcase passport,
which will have all thedifferent businesses that you'll
be able to see while you'rethere.
So you download it ahead oftime and then you can.
Each business will have a QRcode and a PIN number so you can
check in at each of thebusinesses.
So you want to check in at allof them, because the more times
(16:49):
that you check in, you getentered to win a MoCo Eats
giveaway.
Aynae (16:54):
Oh, wow.
Derrick Kenny (16:56):
We like winning.
Yes.
Leticia Engel (16:57):
So that way you can continue to explore the food
scene in Montgomery County.
Derrick Kenny (17:02):
And you can kind of plan what you're going to do
the day of it can beoverwhelming to have 90 vendors
and not be able to get to someof the foods that you may have
wanted to try, or some of thefoods that are already your
favorites that you didn't knowwere local.
Leticia Engel (17:14):
Absolutely so.
There's two tools.
You can go to mocoeatscom, andthat's where you can buy your
tickets.
You can also see all of thevendors that are participating,
all the businesses.
But then also you can go to theapp.
You can download it atvisitmoco, at the app stores,
and there is a passport thatalso has them all there, and so
that's where you can really planahead and say these are the
(17:35):
ones that are my must-sees.
Derrick Kenny (17:37):
That's right, or must-tastes, must-tastes.
Leticia Engel (17:38):
Must Seize, that's right.
Derrick Kenny (17:40):
Right Must Taste, must Taste, thank you, and Must
Visit Spirits.
Leticia Engel (17:42):
Yes, yes and so it's a really great planning
tool.
So you might be able to go andsee there's a new, there's a
restaurant.
That's new to me, our foodbusiness Fritters and Roast.
They're actually out of DC.
Derrick Kenny (17:56):
Fritters and Roast Right.
And so they're actually a vegan, like kind of healthy Nigerian
finger foods oh, really,nigerian finger foods.
Aynae (18:06):
So it's kind of Nigerian street food.
Leticia Engel (18:08):
They're spent on this, so you can order banana
fritters, bean cakes, fried yam,roasted plantains.
You can order them for pickupor delivery.
Ok, so it's not a sit downplace, but they also have
partnered with small businessesaround DC and um and to Virginia
and Alexandria, so that I'mexcited to go and test try out
(18:31):
some of these finger foods.
Derrick Kenny (18:33):
Yeah, that sounds amazing.
Leticia Engel (18:35):
Right.
Derrick Kenny (18:35):
Especially when, when it comes to vegan food,
because I've I've heard thecritique that there's not enough
vegan options out there andthen some of the options aren't
as tasty as some others mightlike, yes, and but you're saying
here that not only do you havevegan food that's tasty, but you
it's from a, it's from nigeriawow which I'm very surprising to
hear like wow, very cool it isvery cool.
Leticia Engel (18:56):
It just really speaks to the cultural diversity
of our area to.
Yeah, very diverse, to all thedifferent types of cultures that
we have in our own backyard,which I just love, that's great,
and people can order thatthough, so are there popular
apps like DoorDash or somethinglike that?
There are I'm not sure on theirwebsite which apps they use,
(19:20):
but they do have delivery forthem.
Derrick Kenny (19:23):
If you guys want it, you can find it and you can
have it.
Leticia Engel (19:25):
So there you go, they can be found.
They can be found.
There you go, all right.
Derrick Kenny (19:28):
So what do we have next?
What do we have next?
Leticia Engel (19:30):
How about some House of Sauce, so House?
Of Sauce claims that their OGsauce, which is kind of like a
smoky barbecue sauce goes oneverything.
They're like you don't need asauce for this, a sauce for that
, their OG sauce goes oneverything.
So you have to show up, tastetheir sauce and see if their
claim is true.
Derrick Kenny (19:50):
I want to test that claim because you know some
sauces don't go with otherthings.
That's a bold statement.
That's a very bold statement.
That's a very bold statement.
I would like to try the sauces.
Leticia Engel (20:00):
I'm hoping that it lives up to it.
Derrick Kenny (20:04):
At the very least , it's a good marketing tactic
to get you to try it, so I woulddefinitely challenge anyone to
check it out.
Hashtag what's happening, moco,so I can see what your thought
of it was.
Leticia Engel (20:15):
See what they put it on.
I want to see what people haveput that sauce on.
Derrick Kenny (20:19):
The OG sauce.
The OG sauce.
It sounds like it's made for me, all right.
Leticia Engel (20:27):
Another one that I think is going to be really
fun to try is sweet corn pudding, and so, yeah, so this is
really a celebration of familytradition that the owner would
have this sweet corn pudding asa holiday treat in their family
this sweet corn pudding as aholiday treat in their family
and so she wanted to share thatwith people, and this business
(20:48):
is a part of the HagerstownCommunity College incubator
program, which is really greatto see some of these programs
that are really helping tofacilitate small businesses, and
so she does a lot of speakingof different options.
She does vegan and alsogluten-free options, so she's
catering to the needs now thatpeople have, like myself, that I
(21:09):
eat gluten-free.
Derrick Kenny (21:09):
And it's focused on corn pudding.
Leticia Engel (21:11):
Corn pudding yep.
Derrick Kenny (21:11):
Wow, all right, yep.
Leticia Engel (21:13):
So that's an interesting one that I'm going
to want to try out myself.
That is pre-cooked, ready toserve, so you.
That is pre-cooked, ready toserve, so you order it ahead of
time.
Derrick Kenny (21:20):
Oh wow, and you can find her at farmer's markets
, or other events yeah yeah,yeah, okay.
Leticia Engel (21:24):
So I'm going to have to bring some of that to my
Sunbelt family.
You know that's corn pudding.
Derrick Kenny (21:29):
For people that aren't familiar with corn
pudding, it's actually kind ofsweet right.
Leticia Engel (21:33):
Yes.
Derrick Kenny (21:34):
So if you just think about corn being buttery
and sometimes kind of sweet as avegetable on its own, corn
pudding, the texture is a bitdifferent.
It's a bit smoother and it'smore of a.
It's kind of shaped like apastry not like a pie, but maybe
a.
Leticia Engel (21:50):
A casserole.
Derrick Kenny (21:51):
Kind of like a casserole.
Yeah, yeah so it's giving peoplean idea of what the corn
pudding might be like, and wedon't know what it's like, but
know it's we're gonna find out,we're gonna find out though
we'll get our apps.
We're gonna go around, we'regonna do our research on the
website, first pay our 20dollars, then we're gonna go
around, and out of that 90 thatwe have listed, we're going to
find the one for the cornpudding, my goal is to hit all
90, if you hit all 90.
(22:13):
You need to, just you need tocome back and just to talk to me
.
I know I'm gonna share myexperience, share your, give us
a summary and maybe we can justhave a quick scroll of the 90
selfies.
You take it all the booze andjust have them pass through
Challenge accepted.
There you go, thank you, thankyou.
Leticia Engel (22:30):
So the next business that we have here is my
Dad's Chips.
So my Dad's Chips is fun.
It's a dad who made chips.
He had college-age students.
He would send them in carepackages to his children and it
just became such like a fun umtreat that all his friends and
(22:52):
family were asking for thesechips too, and so he made a
business out of it.
Um, so we have a few.
They make different flavorsjalapeno sriracha b jalapeno
sriracha.
Balsamic vinegar I think thisis a salt balsamic.
No problem, thanks, nate, forthe salt and balsamic vinegar
chips, and then our originalflavor.
Derrick Kenny (23:11):
I attended a golf tournament last year and I
believe my Dad's Chips was oneof the sponsors, because they
were a table full of the chipsoh awesome.
And I asked them.
Like my Dad's Chips, I don'twant to say it's nice, it's very
nice packaging, so can'tdifferentiate it basically, from
the packaging for us or Lay'spotato chips.
(23:33):
Um, but the the branding isunique because it's my dad's
chips.
Leticia Engel (23:37):
Absolutely so.
He is based at the.
It was originated inGaithersburg, so they are a
local.
Yes, Get a little bit of thatcrunching into the microphone.
They are a local business fromGaithersburg.
Um, so you can find them aroundMontgomery County, but they're
actually in over 750 locationsnationwide.
Derrick Kenny (23:54):
Wow.
Leticia Engel (23:55):
So they've really grown their business.
Derrick Kenny (23:57):
I'm sorry say that again.
Leticia Engel (23:58):
Over 750 other locations nationwide.
Derrick Kenny (24:02):
That is beautiful to see the growth and just the
presence of them.
Oh my gosh.
And okay, and so, to describethis, it's like a kettle chip,
very crunchy.
I have salt and vinegar here.
The salt and vinegar of course,has a little bit of salty, but
the tanginess is the key and thecrunchiness, and it delivers.
Leticia Engel (24:20):
These are so good .
Derrick Kenny (24:21):
It delivers.
Leticia Engel (24:22):
This I can have.
These are gluten-free andthey're delicious.
Derrick Kenny (24:24):
This is not a paid endorsement, nope.
Aynae (24:26):
I'm going to keep going.
Derrick Kenny (24:31):
This is just A guy enjoying chips, all right.
What else do we have here?
We see these other colorful,very well-crafted brands here.
What are we looking?
Leticia Engel (24:40):
at.
So, anae, can you tell us alittle bit about Siona's Foods,
Because you just went and evenexplored the restaurant, right
yeah?
Aynae (24:49):
So it's in Rockville, when, and even explored the
restaurant.
Right, yeah, so it's, um, it'sin rockville.
So, uh, siona foods um, she hasthe sheba ethiopian restaurant
in rockville.
Um, it's really popular.
Um, I actually went there tolook at some of the crisps that
they have.
So this is their injera crisp,so the flatbread that you
normally see in the ethiopianfood scene.
Um, she took that and just madeit crispy.
Derrick Kenny (25:11):
Oh, wow, and anyone familiar, I guess, with
Ethiopian food.
Injera is generally a bit softand spongy, and so these seem to
be almost the opposite.
They have the same lookingtexture.
They look soft and spongy, yes,but they seem like they're
going to be crunchy.
So all right, guys, I want youto turn up the volume in your
cars and on your computers andyour cell phones.
(25:32):
And let's see how crunchy thisis.
Leticia Engel (25:35):
Oh, it's so crunchy so there's two different
flavors and they, which ones dowe have here?
Aynae (25:45):
so right, now you guys have the cinnamon sugar and the
medium spicy.
Um, they siona actually fiveflavors the classic garlic and
salt, a spicier version of themedium spicy, and then the sweet
one.
Derrick Kenny (25:59):
Yeah, and I think what I just said was spicy, and
it's not overly spicy, but itdoes have some heat to it.
Leticia Engel (26:06):
Did it hit you at the end and once you start
chewing it, the flavors comethrough.
Derrick Kenny (26:10):
It's almost as if you're eating.
Was it like in?
Was it in Dorawat?
Was it Dorawat or something?
It's like a red sauce and it isspicy, but then it's usually
accompanied with some type of ameat or chicken.
Okay, and when you're usingyour injera to eat, because
you're eating with your fingers,but the injera is like the
tools you use to eat and youtaste it.
Leticia Engel (26:31):
That's what it tastes like.
Derrick Kenny (26:32):
It tastes like.
Leticia Engel (26:32):
So she captured the experience that you would
have from your meal into thiscrisp.
That's incredible.
Derrick Kenny (26:37):
It's good and it is spicy.
I do feel a bit of sweat on thetop of my forehead starting to
develop.
Leticia Engel (26:43):
Just keep eating them.
It's fine, no one notices.
Derrick Kenny (26:47):
Again.
Turn up the volume one moretime, All right.
Leticia Engel (27:00):
That's crunchy, that is crunchy.
Right, there you go.
So you have the sweet cinnamonright and then the crunchy spicy
, the spicy one to kind of goback and forth if you want, yeah
, and she makes different onesright.
Aynae (27:06):
Classic, classic ones with garlic, um, a spicier
version, um, and then one more,uh, one more flavor we'll have
to go look for.
Derrick Kenny (27:14):
Yeah, I wonder what led to the creation of this
, where you know, I wonder.
I would love to hear a storyone day.
That would be great.
Aynae (27:21):
I guess I could hear it if I go to the yes, the mo, all
right, fantastic.
Leticia Engel (27:29):
Another business that's going to be there is the
Sweet Almond, so they're out ofHyattsville and they do custom
macaroons.
So, thinking of those beautifulcolors, all those macaroons
that you can do for specialoccasions Because if you're
going to do a beautiful displayof food, you know what's better
than perfectly curated coloredmacaroons, you know what's
(27:52):
better than perfectly curatedcolored macaroons but what she
does on top of making themdelicious, uh, you can do your
own, like logos or branding onthem, oh, wow.
So, or maybe initials for awedding, uh, so she customizes
those and her macaroons, whichI've never really seen before.
So that's pretty cool, amazing.
Derrick Kenny (28:09):
I just.
I have a friend that's gettingmarried.
I'm going to recommend that sheincorporates that into her.
You know her giveaways for herbridal party.
Leticia Engel (28:16):
Yeah, that would be a good idea.
Yeah, or a baby shower, thatwould be a great option.
Or a birthday party, these like, I think there's so many.
Derrick Kenny (28:25):
Or for clients.
You send them a gift packagethat's branded to your brand and
then maybe suited to them asindividuals.
Wow, that's very nice, that'sit.
Leticia Engel (28:34):
We're going to see Visamon gummy macaroons.
I'm there for it.
Derrick Kenny (28:38):
Hey, thank you.
Consider me a client.
I'll take five, please.
Thank you.
Okay, all right.
Leticia Engel (28:43):
Another company that I absolutely adore is
Rustic Roots Coffee, and we havesome of the bags here kind of
hidden away, all right, but youknow we didn't brew any.
I should have.
It's the afternoon, I could usea little coffee pick-me-up.
We can change that today, but Ido love Rustic Roots Coffee.
They are out in theAgricultural Reserve, so a third
(29:04):
of Montgomery County isdesignated as an agricultural
reserve, which means that it'spreserved land that can't be
developed, and that's where alot of our farms are, and so
Rustic Roots is out there.
They are an LGBTQ woman ownedbusiness and you can find them
at like farmer's markets, localsfarm market, which is in
(29:27):
Poolsville.
It's like this farm to tablelittle cafe food.
I don't know if you've been outthere, but it's wonderful
they're actually also going tobe at the showcase.
Derrick Kenny (29:34):
Oh wow, Very convenient yes.
Leticia Engel (29:37):
And so you can find their coffee or their
online order it, and it'sfantastic.
Derrick Kenny (29:43):
Wow, it's interesting that she's able to
grow coffee.
She's growing coffee here, oris she shipping in coffee?
No, she gets her.
Leticia Engel (29:50):
She uses Ethiopian and Colombian beans
Okay, and then they roast themhere.
Derrick Kenny (29:54):
Oh, wonderful, okay, Fantastic, yes, all right,
all right.
Leticia Engel (29:58):
So I don't know about you, but I love pickles.
Oh, how about that for oursegue?
Pickles are always good.
Derrick Kenny (30:04):
That was the best .
I don't know how to answer thatone.
I don't know how to answer thatone.
He's like, okay, if it was on aburger or something, I guess
it's okay.
So Pepper's Pickles is coming.
Leticia Engel (30:12):
Pepper's Pickles is coming from Chestertown,
maryland, so, which I think isfantastic, chestertown is over
in Kent County, so across theBay Bridge.
They are still a Maryland madeproduct.
They're coming to share theirpickles with us.
Aynae (30:29):
They are named after their cat Pepper.
Leticia Engel (30:31):
Jack, so it's Pepper's Pickles is named after
the cat.
Pepperjack, and so they are afamily owned business Pepperjack
.
Derrick Kenny (30:37):
Yes, like the cheese.
Like the cheese or like pickles, or like pickles.
Yeah, there you go.
Leticia Engel (30:43):
So they started making this as a family business
, but the owner was able tocompletely leave her job back in
2011 and dive in and make thisa full-time business, and so you
know these are going to be good, yeah because 2011 was what 14
years ago, right?
Derrick Kenny (31:00):
so that's, that's some staying power, right?
Leticia Engel (31:02):
yeah, I, I'm they're going to be on the top
of my list.
In my app you're going to seepeppers, pickles right at the
top.
All that pass for it.
Derrick Kenny (31:08):
That's where I'm going first and for the
uninitiated, pickles can come inso many different flavors.
It's not just the traditionalkosher pickle, uh and or dill
pickle, um, there's so manydifferent flavors you can make.
I've seen that some of thedelis in the county that there's
so many different types ofpickles you can have and enjoy.
So I'm imagining that'ssomething that the pepper
(31:29):
pickles.
Leticia Engel (31:30):
Peppers, pickles, peppers, pickles.
You're going to have to try allthe different varieties and
flavors of pickles that she isgoing to bring to the showcase.
I'm looking forward to that.
Derrick Kenny (31:39):
I want to hear that crunch.
I just want to see that pickle.
Leticia Engel (31:41):
That's a different crunch than these.
Derrick Kenny (31:43):
It's a different, it's a little bit more moist,
but it still has.
That it's a snap.
Leticia Engel (31:52):
It's kind of a snappy crunch.
So I don't know if you've seenum the mushroom coffee trend.
Derrick Kenny (31:54):
I've seen that it's all on social media and I'm
it's supposed to I almost wantto keep buying it, like no I
don't need that.
Aynae (32:00):
I don't know.
I want to do almost mushroomcoffee is it?
Derrick Kenny (32:03):
is it?
Is it coffee?
Is it okay, okay?
Leticia Engel (32:05):
well, garden based is the name of this super
brew coffee alternative.
So Garden Based is the business.
Super Brew is the product.
Wow, and they claim.
You know you get the energy andthe focus that you would from a
cup of coffee without the crash, no jitters, and it's better
for your gut health.
(32:25):
So that is you know, somethingthat I'm looking forward to
trying.
So you don't have to hit buyfrom one of these other guys.
You can come to the showcaseyeah the consumer expo.
Try garden based right there andsee how much you like their
coffee oh my gosh.
Derrick Kenny (32:40):
Alternative that's nice, that's nice, yes.
So so not not saying thatyou're an expert in the mushroom
coffee business, but you makeit much the same way you make
coffee or tea.
You do Just add hot water, Iguess.
Leticia Engel (32:52):
Exactly.
You brew it in a similar manner.
It's going to be kind of aground product, okay, and then
brew it in your coffee maker.
Derrick Kenny (33:02):
Wow, I would love to try it.
Leticia Engel (33:03):
Yes.
Derrick Kenny (33:03):
That's all the rage right now.
Leticia Engel (33:04):
It is all the rage, it's definitely trending.
It's is definitely trending.
Yes, they also make a blend ofherbal teas, and so I think
that'll be fun to try thedifferent flavors of it's a
couple that that they're the duoof these natural herbs um to
have a healthier lifestyle yeah,that's great.
Derrick Kenny (33:21):
That's great to balance something out.
I'm a coffee drinker.
Leticia Engel (33:24):
I probably drink way too much coffee, so I love
the idea of switching it up andgetting something that might be
better for my health question?
Derrick Kenny (33:29):
That's a philosophical question.
Is there such a thing as?
Too, much coffee.
I don't know if there's such athing.
I don't know.
Leticia Engel (33:35):
I want to sound like I'm going to eat, drink and
be healthier, so I'm likesaying that I drink too much
coffee.
But I am with you.
I don't know that there isreally too much coffee.
I love the caffeine, yeah, so Ijust love the caffeine, yeah,
(33:55):
um so I I just recently foundout about this business in
rockville called rice around theworld.
Derrick Kenny (33:57):
Okay, wow, yes exactly.
Leticia Engel (33:58):
so what they do is they serve rice bowls that
are literally from around theworld.
So you can get a tex-mexteriyaki chicken, butter chicken
, salvadorian beef, peruvianbeef, arroz, convos jerk chicken
or Korean bulgogi bowl Okay,and so you can eat different
styles of rice bowls from aroundthe world.
(34:21):
That sounds delicious Ricearound the world.
Derrick Kenny (34:24):
Okay.
Leticia Engel (34:25):
So their boxes are packed with 60 grams of
protein, so it's a high proteinum bowl and you order them
online pre-order.
But they also have food trucksthat pop around so you can maybe
be at one of the wineries andbreweries in the in the county
um and get your rice around theworld bowl while you're drinking
so you order the bowl.
Derrick Kenny (34:46):
It'll come to your house.
You add the hot water orwhatever, and then you have a.
Leticia Engel (34:53):
It'll come to your house, you add the hot
water or whatever, and then youhave a bowl of rice, or is that
that kind of how it works, oryou know what?
That's a really good question.
Okay, I envisioned it that itwas like pre-done okay and that
you're just reheating it at home.
Oh wow, even better.
That's right.
That's the ideal scenario.
Maybe I'm just hoping that.
Derrick Kenny (35:05):
That's what it is my cooking ability is okay.
If it's a little bit beyond.
Add water.
I don't know if I can handlethat.
But if it says put in themicrowave for five minutes or
three minutes, I can handle that.
Leticia Engel (35:15):
That sounds great yeah yeah, wow, the variety is
very interesting that's what Ithink is unique about it,
because you can get rice bowlsat a lot of different places and
I think that's I.
That's something that I like.
It's really quick and easy.
Grab and go for lunch or dinner.
Derrick Kenny (35:30):
For me it's a great gluten-free option and
there's another thing you couldtry at the expo as well.
Leticia Engel (35:36):
That's where I'm going, and you mentioned the
first day We've been talking alot about the first day where
residents and people allvisitors can go there.
Derrick Kenny (35:44):
Anyone with $20 can go there and enjoy the good
food and meet the vendors andthese business success stories
in person.
Um the first day, but there's asecond day there is a second
day.
Well, well, before, before weum go and talk about the second
day, are there any more snacksthere is?
You know who I want to talkabout.
Leticia Engel (36:05):
I would love to talk about sunflower bakery
Bakery, so Sunflower.
Derrick Kenny (36:09):
Bakery.
Have you heard of them?
Leticia Engel (36:11):
No, I haven't they are tucked away behind
Twinbrook Metro Station inRockville and they have this
program for teens that are.
I'm getting distracted by thethings going on in the studio,
(36:32):
but we are now I'm focused again.
Sunflower Bakery has a programfor teens with neurodiversity be
part of this program to eithertake baking classes or work in
(36:55):
the bakery to build job skills.
So it's great.
So they have all differenttypes.
Derrick Kenny (37:06):
This happens to be gluten free, because I wanted
something that I can try, andit's a lemon tart, and that's
why I want to make sure we gotto this.
So that you can enjoy this, ofcourse, because appreciate that,
because I am so selfless.
All right, and thank you againto Anae.
Leticia Engel (37:19):
She's been fantastic.
Derrick Kenny (37:22):
Thanks, anae, no problem All right, okay, and we
have forks, okay.
So let's talk about this, tellus what you think.
Aynae (37:29):
All right, this time I get the first bite.
Derrick Kenny (37:34):
You can hear the moistness.
This is very moist, that is sogood.
Leticia Engel (37:37):
It's everything I wanted it to be.
I'm going to go in for anotherbite, but we often order the
Sunflower Bakery cookies.
Oh wow.
My visit Montgomery.
We like to do that to give todifferent people as gifts, and
so now this is the first timetrying the lemon tart for me and
(37:57):
I am really into this.
Derrick Kenny (37:59):
You know what would go good with this?
Aynae (38:01):
Coffee, Mushroom coffee.
I was thinking to myself, youknow yeah, mushroom coffee.
Derrick Kenny (38:05):
That would be quite delicious along with this.
You know it's okay, all right.
All right, so day two.
Day two All right, so day two.
Day two day one If you havetwenty dollars, you can go visit
, enjoy all the things, downloadthe app, go to the website, get
your ticket.
Leticia Engel (38:23):
Day two if you're an industry professional, day
two is for you Is that?
Is that what I'm hearing?
That's right.
So so, someone who is in thehospitality industry, if you are
looking to go into thehospitality industry from
different perspectives, ifyou're from from hoteliers,
general managers, small businessowners, there's going to be a
lot of different paneldiscussions.
(38:43):
We'll have hospitalityinnovation in the age of AI, so
you have had an AI discussion,which is a hot topic.
Derrick Kenny (38:52):
I don't know if I want is taking care of my
hospitality needs.
No, but from a marketingperspective there are a lot of
great uses for.
AI in the industry.
Leticia Engel (39:01):
So there's topics on navigating the startup
process for small businesses,connecting to county resources.
We'll have a panel discussionof locally made stories of
people who have createdsuccessful startups, and then we
have food composting, fooddonations and sourcing local
(39:23):
products as a panel discussion.
One from being a marketer, Ilove the making headlines,
building buzz with media andinfluencers, so a way to really,
you know, learn how to tellyour story in a way that's going
to catch the attention of themedia, in a way that you'll get
press pickup or helpful tips onworking with influencers and
(39:47):
content creators to really getthe story of your business out
there to the consumers and tohit the right audience.
Another piece that I'm reallyexcited about is we have
partnered with Montgomery CountyPublic Schools Hospitality
Program and the students aregoing to be doing a live
competition.
(40:08):
It's been part of theircurriculum to build a business
plan and marketing plan for afood truck.
Derrick Kenny (40:14):
Oh wow, that's different.
Yes, they're not just making aitem, they're actually making a
business.
Leticia Engel (40:21):
That's right.
So, this program.
They do have the culinaryprogram where they're, you know,
baking and cooking, but this istaking it to the next level and
giving them the skills thatthey need to start their own
business.
Next level, and giving them theskills that they need to start
their own business and they willbe presenting their final live
on stage at the hospitalityconference.
(40:44):
And it's going to be like SharkTank style, where they have
judges of professionals that aregoing to be able to give them
their professional opinion onwhat I'm assuming are going to
be awesome business plansbecause we have awesome students
here in Montgomery County.
Derrick Kenny (40:55):
I want to say we have some of the best students
in the world.
Leticia Engel (40:57):
Absolutely, I am a little biased.
I have two myself.
There you go, so I'm a bitbiased also.
Derrick Kenny (41:02):
All right, wonderful, well, wonderful Well.
Thank you for having your twokids here.
That's awesome.
Yes, all right.
So first day we want people toplan to compete with you.
Leticia Engel (41:15):
You're going to get all 90.
I'm going to hit all 90 on myvisit.
Moco app.
But, if you don't have thatgoal, like me, you still can go
to MoCo, eatscom and see all ofthe different participating
businesses.
That's where you can buy yourtickets, and then you can also,
if you're like well, where did Igo afterwards, you can also.
They'll still be live on thesite so you can check out all of
(41:36):
the small businesses, bigbusinesses, little businesses,
all the businesses that aregoing to be participating Now.
Derrick Kenny (41:42):
This seems like an opportunity for people to let
you know how they enjoy theprocess.
Is there like a hashtag orsomething people should be
following along as they samplethe cuisine or as they go about
their lives in Montgomery Countyor visiting Montgomery County?
Leticia Engel (41:57):
I always encourage people to follow us at
Visit MoCo.
Derrick Kenny (42:00):
Okay.
Leticia Engel (42:00):
And you can also follow us at Visit MoCo Eats for
foodie content.
So, as you're going through,please tag us at MoCo Eats
Showcase.
Tag us at Visit MoCo and Visitmoco eats.
Share those photos.
You'll find my photos oftasting everything and, yeah,
I'm gonna count to see ifanybody beats me oh wow, I don't
(42:23):
know if you hit 90, I don'tknow if anyone, even if you
don't, you can check in to winat a reasonable member of
businesses to win the theultimateCo Eats giveaway at the
event.
Derrick Kenny (42:36):
Well, I want to say thank you so much, leticia,
and Anae for being here.
Thanks for visiting Montgomery,for all you do and letting the
world know about all the greatthings happening in Montgomery
County, maryland.
So if you're not fromMontgomery County Maryland, come
here, enjoy the fine foods andcuisines and, of course, all the
attractions, but also ask thequestion what's happening in
(42:56):
MoCo?
Because you deserve the answers, whether you live here locally
and enjoy the show or you livesomewhere else.
We appreciate you, we thank youand we hope that you have the
great taste to sample thecuisine here in MoCo, montgomery
County, maryland.
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