NC F&B Podcast

-Find out exactly what Kombucha is and how it's made. Learn about the connection of your gut to your brain, seriously. Plus, there is a surprise story of how a shaman helped shaped this beverage business. Finally, as if you needed other reasons to listen Max and Adrian (founder of Tribucha) have an "idea off!" #camoyogapants -Grab a few different Kombucha's to try while you are listening, the episode will help you discern differences between each gut benefiting beverage. -Looking for a home in the Triangle? Contact Lora Harris - your Restaurant Industry Preferred Agent https://ncfbhomes.com -And get your wine & beer at https://trianglewineco.com Use promo code 'NCFB' at checkout! Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus. Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina two years ago and works as a wine distributor. For questions, comments and booking, contact us at [email protected] Eat & Drink Merrily!

Baking, bread, pastry, opening a restaurant all in this episode. Andrew was at the top of the baking game working for Ashley Christensen as the executive pastry chef for AC Restaurants. However, Andrew felt the need to do more, to do something all his own. Andrew explains technique but also intention. Union Special Bread is an understatement. Take a listen to find out why this guys bread is so sought after and why his cafe opening is so highly anticipated.

How to conceive a cocktail bar? Sean Umstead and Michelle Vanderwalker of Kingfisher Durham have thought it all out, or at least they sounded like they had. Sean and Michelle share the lessons they learned while attending Tales of the Cocktail. We even get a tip on the cocktail scene in Africa. We delve deep into how to open a high end cocktail bar. No stone was left unturned, we got into everything from writing the correct job posting that leads to cultural diversity amongst your staff. Menu creation and design and how to not alienate guests by creating an inclusive cocktail menu. We even discuss business leadership as Matt uses the Urban Meyer scenario as a hypothetical obstacle for a bar owner. This episode is deep and thoughtful, grab the appropriate beverage! Get your tickets for Social House & the Carolina Hurricanes All-Star Chef Series HERE

Carla Hall is simply the real deal, honest, hardworking and authentic! In Pittsboro, NC we caught up with Carla at the comfy digs of the The Fearrington House Inn to discuss her personal life, being on Top Chef and her new book Carla Hall's Soul Food: Everyday and Celebration. Listen in to get a sneak preview into Carla's book and what it's like to trip at the James Beard Awards.

Join Matt and Max under the tent at Terra Vita's Fall Fete. In listening to this star studded lineup of F&B excellence you will feel as if you are there. Virtually smell the scents, taste the treats, and understand what makes this event the top food festival in North Carolina. Talent includes Jason Smith, Scott Crawford, Miranda Brown, Brandon Shepard, Peyton Smith and Sean Lily Wilson.

We shake things up with a special guest host, none other than Vivian Howard! We are in Kinston at VHQ (Vivian Howard Headquarters) to discuss the ending of the award winning show A Chef's Life. The finalé was being shot as we conducted the podcast. With Matthew out of town, Max and Vivian sit down with four North Carolina distillers east of I-95 to talk about booze and the history of their businesses. Hear from Jeremy Norris of Broadslab Distillery in Benson, Kevin Graham of Mother Earth Brewery in Kinston, G Patel of Social House Vodka also in Kinston and Scott Smith of Outer Banks Distilling in Manteo. You're going to want to make sure your glass stays full for this one!🍻 ALSO! Click Here to purchase tickets to our Road Trip to Kinston!!! We are heading down to Kinston, NC on a bus to watch the series finale of A Chef's Life with Vivian Howard. Our friends from Social House Vodka, Mother Earth Brewing & Michael's English Muffins are providing food and drinks on the Luxury Bus! We will also take a tour of Three Stacks Distillery & Mother Earth Brewing before heading to Grainger Stadium to watch the finale of A Chef's Life in the Outfield! Tickets are $85 and include transportation to and from Kinston, complimentary drinks & food on the bus, tour visits of the distillery and brewery, and entrance to Grainger Stadium for the show.

Giacomo Santomauro owner of San Giuseppe Salami joins us in the old studio to discuss how he was trying to get out but, his roots kept pulling him back in. Giacomo has infused North Carolina with authentic Italian-American culture by creating Giacomo's Italian Market. The market has grown into a leading salami brand and additionally Giacomo is one of the founding members of the NC Dept. of Agriculture's Goodness Grows program. Listen in to find out about creating culture, building business and how to cure meats, oh and how to get an Alfa Romeo! Click Here to purchase tickets to our Road Trip to Kinston!!! We are heading down to Kinston, NC on a bus to watch the series finale of A Chef's Life with Vivian Howard. Our friends from Social House Vodka, Mother Earth Brewing & Michael's English Muffins are providing food and drinks on the Luxury Bus! We will also take a tour of Three Stacks Distillery & Mother Earth Brewing before heading to Grainger Stadium to watch the finale of A Chef's Life in the Outfield! Tickets are $85 and include transportation to and from Kinston, complimentary drinks & food on the bus, tour visits of the distillery and brewery, and entrance to Grainger Stadium for the show.

Our first volume of the @euphoriagreenville series of podcasts features Joe Urban AKA @schoolfoodrocks the Director of Greenville County Schools Food and Nutrition Services. We talk about how he's making an incredible impact on school lunch programs by incorporating high quality meals for example Certified Angus Beef® Short Rib Sliders!

We're getting ~saucy~ on volume two of Thursday's @euphoriagreenville mini series with Pitmaster Anthony DiBernardo of @swigswinebbq in Charleston! We speak with him about his time serving in the U.S. Navy, learning how to cook while on a submarine and the variables of BBQ sauces.

On volume three of the @euphoriagreenville mini-series, we talk to Chef @torymcphail of @commanderspalace about the food and culture of New Orleans, including Creole and Cajun cooking, and @commanderspalace's infamous Turtle Soup🐢. Plus we learn how to prep gumbo, and hear about a special dish with hog jowls.

on volume four, one of Charleston's coolest food bloggers, Candice Herriott-Townsend of @chsfoodwriter, who has also just released her first book, Provisions to Plate, discusses low-country cuisine and the potential of franchising the NC F&B Podcast to South Carolina (!!)

This dynamic duo stars in volume five of our @euphoriagreenvile mini-series for Thursday's podcast! We talk with Rodolfo Sandoval @mr.rodolfo_ssbbqnc and @matt_ssbbq of @southernsmokebbqofncabout Mexican food and Matthew's cookbook, coming out in the Spring, which we're also doing a separate podcast on about the making of a cookbook!

On tomorrow's podcast! The 6th volume of our @euphoriagreenville mini-series will feature Chef Teddy Diggs of @coronatopizza, who discusses his upcoming pizza joint and collaborating with @lucettegrace and @veralucefarm.

David Szlam founder and owner of @virgilkaine talks bourbon, #bevcon and sourcing whiskey from all over the country. We can't wait for you to listen to all 7 mini-episodes tomorrow!

Tobacco to treats, summarizes the story of Durham. This weeks episode highlights Durham as a food town via the lens of the upcoming PBS documentary "Food Town: Durham, N.C." Producer Andrea Weigl (Markay Media who also produces A Chef's Life) and Gray Brooks (owner of Pizzeria Toro, Littler, Jack Tar & The Colonel's Daughter) step into the studio to give us the behind the scenes of the PBS piece. The documentary features a day in the life of 7 prominent Durham Chefs ( Mike Lee, Scott Howell, Phoebe Lawless, Billy & Kelly Cotter, Gray Brooks, Ricky Moore). Watch the video on PBS Food or UNC-TV and then listen in for the juicy details.

This is a great show for those who want to be chefs! We hear what it's like to learn from and cook with Chef's Scott Crawford and Colin Bedford. Plus, we get the details on how to rock a cook test (an interview for a chef where he or she prepares food for those hiring) for an aspiring job, so all you aspiring EC's listen up! Chef Thomas Card has worked his way up the ranks through some of the best dining establishment in the Raleigh-Durham-Chapel Hill area and now he's running his own kitchen at the 21C hotel. Thomas likes the challenge of creating food for multiple menu's and revenue centers. We also get into how you elevate a "hotel restaurant" into something that is a beacon of the Durham culinary community. To top it off we get top tips on French Fries technique, how to make the ultimate bread pudding, and find out what's the deal with the pink penguin! Plus, we speak with Chefs Bud Taylor & Regan Stachler about the aftermath of Hurricane Florence and the multiple popup dinners planned by ChickenWire to support the relief. Click HERE for more information.

We are home for the Hurricane and figured everybody could use some extra entertainment during this time. With Wilmington, NC being affected most by Hurricane Florence, we thought it would be a good time to highlight some of the best moments from our earlier Wilmington episodes. On this show we take the best snippets from our conversations with Dean Neff and Lydia Clopton of Pinpoint Restaurant, Vivian Howard at Benny's Big Time, Billy Mellon of Manna and Keith Rhodes of Catch. Hopefully this helps you find some respite from the storm. Remember you can download this episode so even if you lose power you still have some listening entertainment. To help Wilmington and others affected by Hurricane Florence, donate to the American Red Cross by clicking this > redcross.org.

Gear up for Hurricane Flo with Chef Daniel Lewis of Coastal Provisions in the outer banks. Max and Daniel get into hurricane prep, the geography of oysters and it's parallels with wine. Also find out what everyone is talking about regarding Oystoberfest in OBX!

This is the ultimate pork show. Sam Suchoff dives deep into how his Lady Edison Ham has distinguished itself from so many other hogs. We discuss everything involved into producing delicious pork from choosing the right breed like Chester White's and Bershire's, using Animal Wellfare Approved farms, and of course tips for curing the meat. Sam's success has been recognized by winning two Good Food Awards for his sweet sopressata and spanish style chorizo. On top of everything else Sam does, he finds time to run The Pig, one of the top BBQ joints in the Triangle and be an integral part of The North Carolina Natural Hog Growers Association.

Chef Jason Smith has been at the forefront of the Raleigh-Durham "finer" dining scene for many years. Chef Jason has never shied away from hard work or mentoring future chefs. Over the last 12 years Jason Smith has successfully opened four restaurants throughout the Triangle. In June of 2017, Chef Jason felt things were becoming stagnant at his flagship restaurant 18 Seaboard. Never one to be complacent, chef Jason hired on a local maverick, chef Jake Wood to give his downtown Raleigh staple restaurant a shot in the arm. Jake Wood has used his vast experience to bring a refreshed and dynamic new menu and vibe to 18 Seaboard. We chat about ceviche, hospitality, local politics and cocktails. Warning, listening to this episode will cause you to be hungry and motivated!

Discover how an unfulfilled IBM engineer resuscitates a childhood music career to become an integral member of the Avett Brothers band. Then, that Avett Brothers cellist becomes a champion of the North Carolina culinary community. Joe uses his enthusiasm, charm, humility and some of his moms native Korean cooking skills to ingratiate himself with titans of our industry such as Ashley Christensen, Matt Kelly, Sam Jones and Vivian Howard. Listen in, it will make your heart and ears happy plus some great recipes for your tummy.

Tyler Watt and Chris Lopez are crushing it in downtown Cary, North Carolina. Tyler (Owner) and Chris (Chef) opened Postmaster Restaurant and Bar in November of 2017, by doing so they essentially have linked the Triangle by taking slices out of downtown Raleigh and downtown Durham and placing them in downtown Cary. Postmasters is providing food, beverage and service to a level of quality and hipness that Cary has never seen. Listen to this episode and find out how and why a sleepy little suburb can turn into a culinary destination. Within a few blocks you have La Farm Bakery, Chatham Street Wine Market, Sidebar, Bond Brothers Brewery, Pizzeria Faulisi and of course Postmasters. Go to Cary, seriously.

We take our last bite of the big apple with Chef Nick Anderer, who is the Executive Chef and partner of Danny Meyers Roman triumvirate of restaurants in NYC, Mialino, Marta and Martina. Chef Nick takes us deep into Roman cooking, what it's like to run 3 restaurants simultaneously and how to rise through the ranks of Union Square Hospitality Group. Did you know that Pecorino, Guanciale and Black Pepper are the tenets of Roman cooking? Also, Find out what type of cuisine Chef Nick would want to cook next.

Floyd Cardoz is the master of spice and the Champion from Top Chef Masters season 3. Chef Cardoz invited us into his home to discuss cooking high- brow Indian Food in a NYC Fine dining restaurant versus cooking in his native Bombay, India (now called Mumbai). We chat about working for Danny Meyer, the success of Tabla and how Chef Floyd is furthering awareness of fine Indian food in America with Bombay Bread Bar. Oh, we also discuss conquering fears of dogs!

We take the show up a notch to the C-Suite level when we talk to the leader of Shake Shack CEO Randy Garutti. This episode takes us beyond "Setting the Table," for one restaurant, this is about establishing a hospitality and leadership culture that transcends all over the world. With strong leadership, a vivid idea of who you are and what you do, Shake Shack is able to re-create your neighborhood burger stand in any city in the world, specifically Charlotte, North Carolina. Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Magnum Beard Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

It is as if Clark Griswold did a culinary tour of just France instead of a whole European Vacation. Thankfully no dogs were thrown off the Eiffel Tower and zero monuments were harmed in the recording of this podcast. Max and Felicia (plus les enfants) ate it all while traveling through France. Discover the wonder of a French Baguette, the beauty yet simplicity of French coffee, and also what to eat while shopping on the Champs Elysees. We delve into regional cuisine differences between Paris, Lyon and the Dordogne and very importantly understand what to imbibe while in France. Find out why the Trujillo's went to France, how the French live and eat and what will life be like back in the good ole USA. Find us on Instagram @NCFBPOD Facebook: www.facebook.com/NCFandBPod Detailed Show notes @ https://www.ncfbpodcast.com/show-notes Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Magnum Beard Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Never Work A Day In Your Life That's what Tina Vaughn and Chef Chip Smith have accomplished by opening The Simone in the Upper East Side of NYC. Never before will you hear a story of such genuine dedication to hospitality. Tina left her career as a Rockette to work with Chip when she realized his talent and attention to detail, she knew she they would "Kick" it higher than ever imagined. The Simone is Chip and Tina's third child, after having two prior restaurants in Kitty Hawk, NC and Bonne Soiree in Chapel Hill, NC they decided they were ready to take on the big city where their culinary training was honed. Chip bakes the bread every morning, Tina shops at the farmers market daily, she also hand writes the menu every day and takes reservations over the phone and uses an old school reservation book. When you eat at the Simone there is no expense or detail spared, the cocktails are made to fit the person, even the coffee is a special blend selected by Tina to energize you but also limit the acidity in order to help digestion after a big meal. Chip is sincerely influenced by the season and the ingredients available and also the abilities of his kitchen. Tina executes front of the house service as if you were not just a guest in her home but an extremely important guest and her wine pairings are simply the best I've ever experienced! (Not to toot my own horn but I'm extremely skeptical of most pairing menus but this is divine!) By the way all of this is for 12 tables and 36 seats! For anybody that has ever worked in the restaurant business, considered a career in the restaurant business, or simply admired the business, this episode is a must listen. Tina and Chip put their heart and soul into The Simone in order to provide you the guest with a fantastic evening. It's a true restaurant love story. It may sound cheesy, but you will laugh, cry and be compelled to experience The Simone. Find us on Instagram @NCFBPOD Facebook: www.facebook.com/NCFandBPod Detailed Show notes @ https://www.ncfbpodcast.com/show-notes Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Magnum Beard Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

In this episode, we speak to the Beverage Director of Giorgios Group, as well as many of Chef Matt Kelly's restaurants in Durham, Michael Maller. Micahel reveals his secrets of how to get hired at top restaurants, how he manages multiple properties while building one of the best wine programs in North Carolina, and the value of collecting aged wine and verticals. Later, Max brings up an embarrassing moment being interviewed by Chef Matt Kelly and Michael Maller. All on The North Carolina Food & Beverage Podcast!

How to create a successful wine bar franchise? Lindsay Rice fused passion and education into a profession. As if achieving a masters degree in Art and Museum studies from Georgetown University wasn't enough, Lindsay went on to complete WSET Sommelier level 1 certification! Putting her formidable education into practical application, Ms. Rice created Vita Vite wine bar in downtown Raleigh. Vita Vite is the perfect fusion of non stuffy art gallery meets chic non intimidating wine bar. With all the success of Vita Vite, Lindsay was approached to open up a second location in the North Hills area of Raleigh. The people of North Hills are stoked! This episode is packed with #girlpower, #entrepreneurship, #artwork and #winetalk. Oh, as a bonus Max and Matt reveal the details of their first man-date! Take a listen and get inspired! Find us on Instagram & Twitter: @NCFBPOD Facebook: www.facebook.com/NCFandBPod Detailed Show notes @ https://www.ncfbpodcast.com/show-notes Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Magnum Beard Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Want to start your own Vodka Company? You will find all the answers you need by listening to this episode with the founders and creators of Social House Vodka! We cover everything from how to create a Vodka recipe, to sourcing local corn and dealing with state and federal distribution laws. Social House isn't just a Vodka label, it's a brand new distillery located in Kinston, North Carolina. You will learn how Gaurav Patel, Cary Joshi and Mark Mullins cut zero corners in order to create a premium North Carolina Vodka. Science, Math and literature are integral parts of making Social House Vodka one of the best new #graintoglass distilleries in the South. Listen, sip and enjoy!

These two not only do, they teach too. You would have to be out of your mind to convert a 1959 Airstream Tradewind trailer into a food truck, wouldn't you? Well, when Chef Paul Malcolm and Chef Brian Campbell are not instructing perspective chefs (at Johnson and Wales Charlotte) they are retrofitting their historic RV into being one of the top food trucks in Charlotte, NC! Hear how Chefs Paul and Brian plotted to win the ACF culinary cup in Orlando, Florida, that victory would be the impetus for Streamline Kitchen Food Truck. Listen closely for tips on grilling, food organization and cooking education.

#Golfanyone? Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. These two episodes paint a picture of an ideal Pinehurst weekend. The evenings and afternoons consist of serious culinary treats and seminars, Posh cocktails, beer and wine but before all that, in the morning you play golf. During this culinary extravaganza we were able to catch up with a few culinary superstars; first up Chef Thierry DeBailleul who explains the process of working with the chefs to create thought provoking delicious dishes. After Thierry we talked with The Godfather of Charlotte cuisine Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. Nonetheless, Chef Paul was as cool, calm and collected as only a "Don" could be. On part two we learned about the existence of an ancient underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt Works revived her family's business and is helping chefs across the south Season their food. Finally, we got around to golf. We played golf with the #spiritguide of TOPO distillery, Mr. Esteban McMahan. Esteban is an intriguing character, we sat down after our round at the cradle and discussed how he went from a career in the military, to finance and then co-owning a true North Carolina #graintoglass distillery. Listen, learn, golf, eat and drink!

#Golfanyone? Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. These two episodes paint a picture of an ideal Pinehurst weekend. The evenings and afternoons consist of serious culinary treats and seminars, Posh cocktails, beer and wine but before all that, in the morning you play golf. During this culinary extravaganza we were able to catch up with a few culinary superstars; first up Chef Thierry DeBailleul who explains the process of working with the chefs to create thought provoking delicious dishes. After Thierry we talked with The Godfather of Charlotte cuisine Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. Nonetheless, Chef Paul was as cool, calm and collected as only a "Don" could be. On part two we learned about the existence of an ancient underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt Works revived her family's business and is helping chefs across the south Season their food. Finally, we got around to golf. We played golf with the #spiritguide of TOPO distillery, Mr. Esteban McMahan. Esteban is an intriguing character, we sat down after our round at the cradle and discussed how he went from a career in the military, to finance and then co-owning a true North Carolina #graintoglass distillery. Listen, learn, golf, eat and drink! Find us on Instagram @NCFBPOD Facebook: www.facebook.com/NCFandBPod Detailed Show notes @ https://www.ncfbpodcast.com/show-notes Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Magnum Beard Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to Colington, North Carolina and the Ablemarle sound (in the OBX NC) early enough that the water was still the right temperature. Additionally, crabbing is a very short season so you "gotta get while the gettin is good," in order to capitalize on the product. In this episode Chefs Bill Hartley and James Clarke of Postal Fish Company bring us into their world of highlighting the local fishermen and crabbers. Also, Chef Serge Falcoz-Vigne, of Saint Jacques in Raleigh, joins the fray. It's a crazy existence out their in WATER-WORLD and this episode gives you the goggles to see under the water. We learn the art of crab shedding. Most importantly, it becomes clear just how hard our local fisher-people work, the quality of seafood they provide and why it's so important to support them. Take a listen, learn and buy local! Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

"Be all you can be!" "Fort Bragg, North Carolina is a military installation of the United States Army and is the largest military installation in the world with more than 50,000 active duty personnel." After serving in the army many of the veterans stay in the Fayetteville area after serving, they see Fayetteville as an up and coming area. Fayetteville has growing job and thriving housing markets. One of the major entities driving the Fayetteville economy are the veteran owned nano-breweries. Max and Matt were invited by Melinda "sorry Ms." Jackson to complete the Cumberland County North Carolina brewery passport. This episode pays respect and highlights veteran owned businesses. It should be noted though, these breweries are more than just paying respect, there are cutting edge brews coming out of Fayetteville. Listen to the stories and sip on beers like blood orange kolsch ( dirt bag ales ) or the The Irishman Brown Ale ( Bright Lights Brewing Company). Give this episode a listen and "De Opresso Liber," regarding your beer palate! Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Thrive NC Ashley Christensen, Vivian Howard and Sam Jones were just a few of the many chefs to lend their time and efforts to Thrive NC. Thrive NC is a two day summit and food festival that "brings together more than 150 food system stakeholders from across North Carolina to discuss how we can impact our communities" most pressing issues through a focus on food as an economic development tool and childhood nutrition." Max and Matt bring you into the Thrive NC summit and festival by chatting with the likes of Bryant Terry, Kris Moon ( VP of the James Beard Foundation), and Sam Jones. Thrive NC is a prime example of how big business such as Blue Cross/ Blue Shield of North Carolina can use their resources to effect change for the greater good. Additionally the festival is a wonderful time filled with some of the best food and beverage in our state, plus live music and it all happens right in downtown Raleigh! This episode will raise your awareness and peak your interest. Discover how we can help to eliminate food waste, lessen food insecurity and create sustainable food systems. North Carolina is actually leading the way in the south for many of our community food issues however there is so much more to be done. Listen to this episode to find tips on how you can be a part of the "food solution" and go to Thrive NC next year!

You cannot miss this episode. Max and Matt ventured to the Windy City in order to bring you behind the scenes of the 2018 James Beard Awards! This episode takes you into the press room in order to hear from the likes of Dominique Crenn (winner for best chef West region) and her love for North Carolina. Actress Zooey Deschanel chats about her efforts to end food waste with The Farm Project, oh and rapping with Justin Timberlake. The vivacious Vivian Howard makes her 3rd appearance on the show. Max caught up with his old client and newly dubbed Restaurateur of the year Caroline Styne. After Rodney Scott picked up his best chef southeast award he stopped by to talk with us about his brother from another mother Sam Jones and his love for NC! Finally, we got close to canonization when we spoke with José Andrés and he discussed what he does for humanity. Chef José humbly attributes much of his success to simply being at the right place at the right time. If you're still reading this, you're intrigued so just click the listen button already! Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

On the cusp of the James Beard Awards 2018 with Chef Katie Button. Katie Button went from being a PHD candidate in biomedical engineering to becoming a finalist for a James Beard Award as best Chef Southeast! In this episode we identify the "aha" moment when Katie decided it was time to enter the culinary world! We learn about what it's like to work with Jose Andres, and work at the best restaurant in the world El Bulli. As if that wasn't enough we get the skinny on the next project Chef Button is working on and what she will he cooking at the JBF awards this coming Monday! Oh and finally we reveal the gender of her soon-to-be arriving second child. Wow, this episode has lots of info but, it's just the beginning of our foray into the James Beard Awards extravaganza. Listen to this episode and follow along with us on all of our social media outlets in order to discover what its like to be a North Carolinian at the JBF awards! Friends & Sponsors: Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

We are celebrating North Carolina Beer Month by chatting with one of the top brewers in Charlotte Mr. Dan Wade of Wooden Robot. Dan is not just a brewer he has a master of science in brewing and distilling. Dan knew early on that he had a desire to brew and understand the ins and outs of beer making so he ventured to Scotland to study at the prestigious Heriot Watt School for Brewing and Distilling. Sour beers, Belgian style farmhouse ales and more this episode delves into all of it. The science of beer, the business of building a brewery and finally creating a tap room around your brewery. After listening to this episode we might have to have Whit Baker of Bond Brothers square off in a brewing and arm wrestling competition versus Dan Wade. Grab a pint and enjoy! Friends & Sponsors: Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Happy Hour Vitamins Hungry HarvestLarry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

What can you do to eliminate food waste and hunger? Evan Lutz created Hungry Harvest. Literally, billions of pounds of food goes wasted annually while 50 million people are hungry in America. By the way, North Carolina wastes 1.2 million tons per year. Thankfully Hungry Harvest has set up shop in North Carolina. Listen in to our conversation about how CEO Evan Lutz and his company is revolutionizing the use of produce in this country. In this episode you will also get some tips on how to limit food waste in your own home. How and where to buy produce and what happens to all the food not purchased by grocery stores. For the most fun part of the conversation pay attention to when Evan gives us the skinny about being on shark tank! Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Soup for Syria raises money for over 3.8 Million Syrian Refugees through culinary collaboration. Regan Stachler of Hull Foods resurrected the famed ChickenWire event in order to donate to the cause! Regan wrangled 18 top chefs in North Carolina to collaborate and create soups for Syria. We got the skinny from each chef about their inspiration for their soup, why they donate their time and creativity to this cause and what the heck they're up to in general! Eat this up with a spoon! Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Get it on. Got to get it on. No choice but to get it on. Mandate, get it on. State of the Podcast Union In this episode Max and Matt step away from conventional guest driven show to update you the listener on recent events and future happenings. Max, Matt and families ventured out to the outer banks to judge a few cooking competitions during taste of the beach. Max also let's us in to his thoughts and fears about checking off a huge box on his personal bucket list by speaking with Adam Corolla on the Adam Corolla podcast. Additionally, the guys divulge some exciting news about the future of the Pod. Listen in and enjoy. Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Listen to the science of farming, music, visual art and food, all in one episode. To say David McConnell is a renaissance man would be short changing him. David sees the world and his time on this planet as a blank canvas and seeks to make his mark on it. You wouldn't believe this story if I told you it, so let Dave tell it to you. In summary Mr.McConnell went from producing the music of legendary musicians such as Elliot Smith, to tending farms and producing food and herbs for legendary chefs. Along the way he also won a fellowship for his visual art. Whatever Dave focuses on begins to grow and now it's about sustainable farming and work herbs into your daily lives. Most importantly Dave McConnell uses herbs and other plants to keep his son Fox healthy and thriving. Listen and be inspired! Friends & Sponsors: Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins

How to grow mushrooms. Fox Farm & Forage If you are ever concerned about living in a post apocalyptic world or you just want to know lots about much, listen to Amy Fox of Fox Farm & Forage. Mrs. Fox has figured out how to turn a degree in nursing into becoming a mushroom farmer. Not only is Amy a mushroom farmer, she is the darling mushroom grower/supplier to many of the elite chefs in the Raleigh-Durham area. Oh on top of everything else she does, Amy is a laugh a minute as an example she is a self-proclaimed, "Tricky Bitch." (Not our words) Amy Fox gives us insight into how to grow your own mushrooms, some of the science behind different mushroom species and she distills down why some mushrooms taste better than others. Mrs. Fox doesn't have time to forage much anymore as her mushroom growing, being a wife and being peer pressured by her kids to skate board take up most of her time however, she gives us plenty of sound advice into which mushrooms we should not be eating. Get in on the fun…guys! GIFT BAG Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins

The elite barkeep is just one of Shannon Healy's many monikers. Shannon is proud to be a barkeep but he is so much more. Mr. Healy helped put Durham on the map of the national culinary scene by creating one of the top cocktail bars in the triangle, in what was previously a deserted dark alley. Recently that cocktail bar Alley 26 has been expanded into one of the Triangle's top restaurants garnering 4 stars from the Alley 26 review in the news and observer. Shannon Healy knows so much about so many things. He was a somewhat successful musician and band leader before his career in hospitality. You can say that Shannon Healy is a certified authority on spirits, mixology, wines, hospitality oh and he can even read real estate documents. Finally, he makes a damn good cocktail, try it, on this week's edition of the NC F&B. We have some stuff going on... March 22-25th - We will be at the OBX Taste to the Beach Festival Sunday April 8th - We're slinging drinks with CHICKENWIRE + friends present Soup for Syria Thursday, April 12th - We are behind the stick for Dames in the Kitchen: Celebrating Community & Food · Hosted by Les Dames NC

We dedicate this week of the NC F&B Podcast to a 2-part Series celebrating the 25th anniversary of the Triangle Wine Experience, benefiting The Frankie Lemmon School. TWE part 2 1:00 Jasmine Hirsch 35:56 OBX Taste of the Beach Festival 40:03 Rajat Parr We speak with General Manager of Hirsch Vineyards, Jasmine Hirsch and 3 time James Beard Award Winner: author, winemaker/sommelier Rajat Parr For more information: Triangle Wine Experience

We dedicate this week of the NC F&B Podcast to a 2-part Series celebrating the 25th anniversary of the Triangle Wine Experience, benefiting The Frankie Lemmon School. In the early 1990's a group of friends gathered to celebrate their love of wine and to raise money for the Frankie Lemmon School. The gathering became a tradition that eventually resulted in the formation of The Frankie Lemmon Foundation, a non-profit organization that is the school's primary funding source. Each year the foundation organizes a series of wine related charitable events, including the Triangle Wine Experience to generate proceeds, which fund the tuition-free school. TWE Part 1 9:24 St. Roch & Lioco 18:38 Jim Clendenen of Au Bon Climat 42:14 OBX Taste of the Beach Festival Announcement 46:24 Winemakers of RYME Cellars, Ryan & Megan Glaab We speak with contributors of the event from legendary winemaker Jim Clendenen of Au Bon Climat, New Orleans inspired local chef, Sunny Gerhardt, owner of Lioco Matt Licklider and the married winemaking team of RYME. For more information: Triangle Wine Experience

What do you do when you are not the man anymore? Chef Scott Howell had to learn the answer to that question after a 1,500lb grill fell on him and mangled his leg. Chef Scott is an 8 times James Beard Award semifinalist for best chef in America, Mr. Howell earned those nominations with elbow grease. This is not your typical story of how rockstar chefs work hard and get praise. More so, this is a tale of how a chef with all the gifts and determination to be a great chef discovers 3 absolutes: He cannot work like he used to. He must rely on his wife and team, trusting he put them in a position to succeed. Discover new ways he can lead and still be effective. In addition to the inner conflict of a great chef that's been injured, here is the story of the dynamic women (Aubrey Zinaich-Howell) by his side. This story reads like a Shakespearian drama; we learn how a husband and wife can no longer be married yet continue as wonderful and caring partners in business. We hear how students are groomed and eventually become successful business owners and partners to the Howell's. We even hear about the origins of Nana and how to properly make cornbread in a cast iron skillet. The Howell's story is inspirational and educational. You are very likely to shed a tear when you are listening to Scott realize his future, or how the Howell's coordinated with Global Breath to provide free yoga to their entire staff. Nana's restaurants continue even today to lead the way for the culinary movement of Durham, NC, this episode makes it clear as to how and why.

Want to start your own distillery? The first step is to resolve to make at least one bottle of liquor, that's what the Pinetop Distillery team did. This is the story of how four neighbors with engineering backgrounds created a grain to glass distillery in Raleigh, NC. In this episode Jon Keener and Grady Knight put the shine on Moonshine! They tell a classic story of, have you ever had one of those days at your job where you say to yourself "geez I wish I was doing something else?" We all have and the guys and gals behind Pinetop put "substance behind passion." At first everything was handmade and operated until they used some science savvy to automate a few things. Jon, Grady and the rest of the team put pen to paper, hashed out logistics and maximized strengths of each individual to create a genuinely successful Raleigh distillery that is currently producing 750 bottles per month, of high craft grain to glass liquor booze. This episode will give you insight into the science and the art of distilling. Additionally, you will get a sense of how to organize a business successfully with buddies. Finally, you will also get a couple of cool cocktail ideas, "sip" back and enjoy.

How does one fuse creative drive with practicality? How about be a ski bum for a few years then decide to go to culinary school? Growing up, Sean's father made Golden Corral a successful national restaurant chain, but that didn't push Sean into restaurants. Sean worked restaurant jobs to support his skiing habit and after a few years realized he needed a steady job. He decided to go to the Culinary Institute of America in Hyde Park, NY and hone his culinary skills there. While in New York City he worked at some notable establishments, most impressively, was the time he spent learning from Chef Eric Ripert at Le Bernadin. After working at Le Bernadin and sharpening his technique, the call of home, North Carolina began to ring. Eventually, Sean used both practical and creative parts of his brain to run his own business. In order to learn how to become a business owner in North Carolina, Chef Sean worked his butt off at the Fearrington House for seven years; eventually he became the Catering Chef. During his time, Fowler met his wife Lizzie by wooing her with his culinary delights. Lizzie and he were ready to strike out on his own when the Fowlers created Mandolin. The location for their new project serendipitously happened to be Sean's childhood stomping ground. Since 2011, Mandolin has been a staple of the Raleigh farm to table culinary world. The Fowlers planted a farm in order to supply the restaurant with all sorts of produce. Mandolin is in elite company in the Triangle of North Carolina as one of the few restaurants to be awarded 4.5 stars from the News and Observer. Enjoy Chef Sean Fowler's song on his Mandolin...