Nc F&b Podcast

We celebrate N with creator of Glass Jug. The Glass Jug is not just a brewery or a tap room,  are pioneers in the local craft beer movement. Chris and Katy were at the forefront of pushing across , which enhances the flavor, freshness and accessibility of your growlers.  This episode is like a juicy IPA, we talk local hops, pressure filled growlers and give you fair warning for the upcoming Grab yourself a cold one and a listen.  Welcome our newest sponsor, Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs!  Follow them on Instagram @bestowbakedgoods Need legal help in the Food and Beverage industry? Reach out to the Forrest Firm and tell them Max and Matt referred you.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distill

Imagine all the great family recipes in the world not being written down or shared with others. The extinction of great food recipes, was a gap in evolution that needed to fill. After getting advice and guidance from the likes of , Anna went to work. Anna traveled across the country to cook with immigrant grandmothers who had a reputation for making delicious and authentic food from their homelands. Listen in as we get the inside scoop of cooking in the kitchens of 40 different immigrant grandmothers. We have everything from the "meatball project" to the difference of Borscht from the Ukraine to Queens. Oh we also learn how to get a book deal!     GET TICKETS TO "" in Cary for April 29th - heyneighbor.eventbrite.com  Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's,

Fair warning, this episode can be difficult to listen to at times.  were on the cusp of realizing their dreams when all of the sudden Michael suffered a horrific motorcycle accident.  Michael is now in a wheelchair with and Sarah is his main caregiver. The Thor's nonetheless consider themselves lucky! Michael is a chef who is thankful for having regained his senses of smell and taste. Sarah considers themselves lucky that Michael was found in enough time after the accident in order to keep him breathing, and the Thor's are thankful there dream, is still alive and well.       GET TICKETS TO "" in Cary for April 29th - heyneighbor.eventbrite.com  Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , 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

Whiskey Kitchen was not going to fail. This is the story of how co-creator carried out Michael Thor's vision for Whiskey Kitchen. Also, hear about the first time Michael came back to see the spot he had dreamed of and meet the team. Let's talk a little whiskey also!        GET TICKETS TO "" in Cary for April 29th - heyneighbor.eventbrite.com  Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , 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 and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experien

Imagine farming chickens that take twice as long to grow and are half the size as a commercial chickens. Not an ideal business plan huh? didn't want to grow the biggest chickens, he wanted to grow the best taking chickens. Ron's pursuit of flavor has led him to establish the domestic version of France's is the only program of it's kind in the USA. Finding flavor also led Ron to grass fed and with local Gloucestershire Old Spot. One other thing Ron Joyce found, ....      Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , 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 pro

Today’s bonus episode is in conjunction with the New & Observer’s Community Voices that happened last week, March 27th, at the Raleigh Museum of History. The evening was led by Ned Barnett, the associate opinion editor for the News & Observer, and featured a food-focused Community Voices panel consisting of chef/owner of Garland Cheetie Kumar, Chef Robert Copa Matos of in Durham, Food Writer of  and your’s truly, Max Trujillo.  We answer the question: "What's on the menu of for Triangle restaurants?"  Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , 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'

 Oakwood Pizza Box is the best version of the neighborhood pizza joint you grew up with. Anthony Guerra is a perfectionist of everything from Air Jordans to tomato sauce. Listening to this podcast will help you understand why and how was so successful at , , and with opening . Remember when you were a kid and you went to the local pizza spot to grab a slice, a coca-cola and celebrate your little league game. Remember, where you went after the high school dance to debrief about all the gossip that just went down, this is that place but on steroids. We get into why Anthony decided to go simple NYC style pizza, why this place is so important to him, his wife and his daughters, and why cheese is first.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farme

CEO of gives Max and Matt a "pick me up?"This episode dives deep into beverages and the healthy options available.  We discover the effects of the and what the heck is . You will also learn how bottled water came to be a staple of American society. Listen in, drink MATI, you will want to "Do More, Be Better!"       Join Max at the News & Observer Community Voices Panel Wednesday, March 27th at the NC Museum of History. Get Tickets:   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , 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 menu

raises the wand to his temple, then to temple, they draw out their thoughts into the and it ultimately goes into your brew. Words cannot aptly describe how thoughtful and avant-garde the beers from Ancillary Fermentation are. Ancillary Fermentation is a side project or little sibling to Bond Brothers. In 2017 USA Today named the best new brewery in the USA! Just a short 2 years later Ancillary Fermentation is a nominee for that same recognition! Sean McKinney (creator of Ancillary) joins us in studio, we taste some delicious beer, discuss flavors of beer, why IPA's are actually still cool and the re-emergence of the Lager. So, I guess many words can in fact describe how fantastic Ancillary Fermentation is!    Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Restaurant owners, go to trycake.com/ncfb and take a look. CAKE makes it easy.   Hospitality industry veterans, and , get behind the scenes of North Carolina's

"To ensure no one goes hungry in Central and Eastern North Carolina," this is the clear mission of the CENC Food bank. Have you ever wondered why it is in our state, with a bounty of agriculture and produce, we have so many hungry? Listen in to find out how the CENC is facilitating the connection between food produced and food consumed. How do we get food to people in need? How does the food bank get food? How are food banks funded? How many people are hungry?   All of these questions, get answered on the pod!     Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Restaurant owners, go to trycake.com/ncfb and take a look. CAKE makes it easy.   Hospitality industry veterans, and , 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 mo

 When opening a "Pizza Joint" one must give major thought to  Which pizza oven? this is a hot button issue, do you go wood burning? Brick? Or dare I say electric deck like a ? What style of pizza? Neopolitan? Romano? Deep Dish? New York Style? Or maybe something new and different that I've never heard of?  What's the crust like? Is it cracker thin? Fluffy? Does it have a good chew? Culture and quality of life - well if you need us to expand upon this, then you simply need to listen to Chef Teddy Diggs, he has given major consideration to it all.      Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Restaurant owners, go to trycake.com/ncfb and take a look. CAKE makes it easy.   Hospitality industry veterans, and , 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

After the honestly accurate article in last week's Indy Week, writer Leigh Tauss joins the podcast to discuss the ABC Commission and how they can either be part of the solution or the problem with the growth of the NC Craft Distiller movement. Also, Gentry Lassiter, the owner of Lassiter Distilling, weighs in on the topic from the perspective of a small business owner in the North Carolina Distilling industry.  There's progress to be made with liquor in this state and people are voicing their opinions a little louder every day.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Restaurant owners, go to trycake.com/ncfb and take a look. CAKE makes it easy.   Hospitality industry veterans, and , 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/s

When you think of ice cream, you think of Vanilla, Rocky Road, Mint Chip, etc… But what about Cinnamon & Chocolate Molé Bark, Chocolate Covered Potato Chip, Coffee Bourbon or even Pizza…? Well, if you’re Jared Plummer, that’s what you dream of when you create the best new ice cream joint in North Carolina. Listen to his perspective of the industry and how he designed a comfortable life as an ice cream entrepreneur.  To learn more about his cold creations, check out:   Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!   Restaurant owners, go to trycake.com/ncfb and take a look. CAKE makes it easy.    Hospitality industry veterans, and , 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 res

Welcome to the 5-part series of The Kitchen Raleigh's This Is Not A Happy Hour Series.  Guest appearances from Chef Bobby McFarland, Matthew Bettinger, The Triangle Explorer John Huisman, Mike Rosado, John Lambrakis, Parkside's Jenessa Mitchell & Todd Henderson, Gene & Julie Gates, Will Alphin & Vincent Whitehurst of Foundation Bar, Clifford & Jen Truman. *What is the Kitchen Raleigh?   Last September, four companies assembled to build a creative environment unique to the city. An Architect, a Photographer, a Designer and a Podcaster, along with their respective team members, created what they affectionately refer to as ‘The Kitchen’. We got together because we love and support the food and beverage industry and embody the creative nature of a kitchen.   The four businesses are:    Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear fro

Welcome to the 5-part series of The Kitchen Raleigh's This Is Not A Happy Hour Series. GUEST HOSTS Steven Such & Terrence Caufield!! . Guest appearances from Eric Montagne, Adam Eckhardt, Brian Habeeb, Felicia Trujillo, Wake Tech's Culinary and Hospitality Faculty, Jacob Boehm, Key City Spirits' Kathleen Smith, Pinetop Distilling' Gabe & Amanda Guillois. . *What is the Kitchen Raleigh? . Last September, four companies assembled to build a creative environment unique to the city. An Architect, a Photographer, a Designer and a Podcaster, along with their respective team members, created what they affectionately refer to as ‘The Kitchen’. We got together because we love and support the food and beverage industry and embody the creative nature of a kitchen. . The four businesses are:      Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from loc

Welcome to the 5-part series of The Kitchen Raleigh's This Is Not A Happy Hour Series.  Guest appearances from Drew Schenck, Kevin Barrett and Ian Murray of Dram & Draught, Florence Melin of Sucre & Sel, Whiskey Kitchen's Sarah Santoro Thor, Sean Patrick Tario, Forrest Firm's Jen Hoverstad, Drew Jackson of the News & Observer, Sarah Getsinger, and many more... *What is the Kitchen Raleigh?   Last September, four companies assembled to build a creative environment unique to the city. An Architect, a Photographer, a Designer and a Podcaster, along with their respective team members, created what they affectionately refer to as ‘The Kitchen’. We got together because we love and support the food and beverage industry and embody the creative nature of a kitchen.   The four businesses are:    Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear fr

Welcome to the 5-part series of The Kitchen Raleigh's This Is Not A Happy Hour Series.  Guest appearances from Old North Meat & Provision's Joel Schroeter & Kevin Donnelly, Craig Rudewicz, Jeremiah Bacon, Todd Woods, Kim Hammer and Lewis Norton of Bittersweet, Jen Peeler Truman, Forrest Mason, Mike Rosado, Troy Wallace, Nick Sagan and more and more... *What is the Kitchen Raleigh?   Last September, four companies assembled to build a creative environment unique to the city. An Architect, a Photographer, a Designer and a Podcaster, along with their respective team members, created what they affectionately refer to as ‘The Kitchen’. We got together because we love and support the food and beverage industry and embody the creative nature of a kitchen.   The four businesses are:    Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chef

Welcome to the 5-part series of The Kitchen Raleigh's This Is Not A Happy Hour Series.  Guest appearances from Chef Brian Jenzer & GM Jennifer Kessing of Trophy Tap + Table, Matthew Konar Architect, Brooke West of SOFlete, Randy Lewis of RanLew Dairy, Daniel Lewis of Coastal Seafood Provisions, Lewis and Cindy Sheets of Short Walk Wines, Jen Peeler Truman and much more!! *What is the Kitchen Raleigh?   Last September, four companies assembled to build a creative environment unique to the city. An Architect, a Photographer, a Designer and a Podcaster, along with their respective team members, created what they affectionately refer to as ‘The Kitchen’. We got together because we love and support the food and beverage industry and embody the creative nature of a kitchen.   The four businesses are:    Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear

        Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , 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 and now produces multiple podcasts.  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  or Eat & Drink Merrily!

CLICK TO SUBSCRIBE:   Today is a bonus episode featuring the new podcast from food writer/author Candice Herriott-Townsend and NC F&B Podcast co-host Max Trujillo.  It’s called ‘Something ELSE About Food’  In the inaugural episode, Candice contacted iconic chef, Sean Brock to discuss his decision to move from Charleston to Tennessee, his new restaurant, his sobriety, becoming a father and his motivation in the kitchen.   The conversation ignited a journey through the state of Tennessee that expands upon a 6 part series. We speak with industry leaders, such as Allan Benton of Benton's Country Ham, Roy Milner of Blackberry Farms Brewery, The Barefoot Farmer and others.   Today’s show is first of the six episodes series. Something Else About Food is its own new podcast, so click the link to subscribe. The following episodes will drop once a week. And tell a friend to subscribe, so they too can listen to Something ELSE About Food… Host: Candice Herriott-Townsend @CHSFoodWriter Produced by: Max Trujillo @mxtrj