Nc F&b Podcast

You love Beer and we love you. Max went out of his way to physically drag Chris Powers (Owner and Muse Master of ) & Adam Eckhardt (Owner and Creative Crusader of  into the studio to share the news about their brews.  This episode is frothing with information. We chat about what it's like to win an award from the  How to scale & schedule your barrel system. Why these guys beers (and Pizza btw) are so damn tasty.  We also learn that when it comes to buds and brews in Raleigh, it's not competition & it's not cooperation, it's coopetition. Learn what a Rickshaw bar is and finally we serve up some breaking news that Ale's are out and Lagers are in!  Grab a cold one and listen up!   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.  Ma

How do we fix the labor shortage in the food service industry? Are restaurants truly successful? Why does the whole chicken at the local farmers market cost so much? What you can do with 10% of your grocery store budget that will change the future for the better of our farmers. knows. Chef Kris Reid knows a ton about food. Chef Reid has been referred to as the  to the local Charlotte food movement.  This episode is rich with topics affecting our We talk about the price of food, what you pay for it at the grocery store and at restaurants is not accurate. Listen, learn, do something to affect positive change! . . .  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 Ca

  has made a place at her table for everyone. Despite all the nay-sayers telling Maggie that it wasn't possible to run a "pay what you can" restaurant. Not only is it possible to run a pay what you can restaurant, but it's profitable for the community.  Listen in to find out what "Pay what you can" really means. Hear about how A Place At The Table Cafe has contributed thousands of meals to those struggling with homelessness. And, by the way this isn't just slop, this is high brow food that is either paid for or worked for! Most importantly, if you are similar to Maggie and feel a need to lift people up and give back to your community and simultaneously run a business, then pay attention to find out how you can do it in your town!    . . .    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

Imagine you could find all the kitchen space you needed at a fair price. The space had all the tools and machines, plus like minded people to riff off of and be creative with! This wonderful place exists in two locations and a third is coming soon! . was determined to be a successful business owner and nobody was going to get in his way. Neither people, money or even trouble with the law.  . . .  Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer 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. Matthew is a certified sommelier from New York. Hi

 If you are into food and drink, which you are if you're listening to this podcast then you like us are likely sick of weddings with crappy banquet food and a whack cash bar. Listen in as we chat with of and to learn about the coolest weddings. As we learned it's not about the most money or even the coolest wedding, it's about the most authentic celebration for you. If you are planning a wedding or have a buddy/gal pal that is and you don't want to be stuck at another boring/awful food affair then listen into get tips.   Also, in this episode Max and Matt discuss their own weddings, what went right, what went wrong and who got burned.       Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer 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. 

  was a bio-chemist and a political Cuban refugee. born in Haiti, was/is a publisher of rare books. How did this combination end up in Durham to produce a 100% farm to table, authentic Cuban restaurant in Durham, North Carolina. Written words do not do justice to the passion, integrity and respect for history these to have for their food but the spoken word does!  Listen in to discover the wonders of Cuban Cuisine, and classic Havana cocktail culture. Hear how a recipe book written by and published in 1864 comes alive every night in the kitchen of       Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer 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

Stop buying your wine at the grocery store, here's why; when you listen to local, thoughtful and knowledgeable wine shop owners like they connect you to your bottle. has an intimate knowledge of their wines, that knowledge ultimately benefits you the consumer because they can find the exact style or type of wine you are looking for.  This episode is filled with great stories about winemakers, wine education, tales of starting your own business and the evolution of the North Carolina wine industry.         Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer 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 restaur

Do you know where your coffee comes from? Do you know who your coffee comes from? Do you understand the process behind farming and making coffee beans. Matt Hohler will help you answer all these questions. Matt has built a bridge that connects you directly with your coffee. Beyond knowing where your coffee comes from, if you buy from , you know exactly which Honduran or Peruvian hardworking farmer will receive the dollars from your purchased coffee! You will also be assured that the coffee farmers who are farming your coffee are receiving a more than fair wage. story is uplifting and genuine. We learned so much from his story: What is a as it pertains to coffee "What if you only had 10 years to live?" What to do when your body feels inflamed. Grab a hot cup, drink it how you like it and enjoy! Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burg

-We take a break from our typical food and beverage conversations to talk about a serious, yet sadly under-reported crime happening in restaurants all over the world: DFSA, or Drug Facilitated Sexual Assault. -Sophia Woo, owner of  sits in as guest host as we open up the conversation to DFSA with CEO Barbara Cook and Director of R&D Dr. Nick Letourneau of Undercover Colors (). -Undercover Colors is a unique portable product that has the power to detect if your drink has been drugged, whether it's alcoholic or nonalcoholic. The test comes in the form of a small medallion, slightly bigger than a quarter, that you can simply place a drop of your drink on to detect whether or not your drink has been spiked with date rape drugs. On the podcast, we test the product and dive into a deeper discussion as to why Undercover Colors is so important. While the test doesn’t solve the complicated problem of sexual assault within the food and beverage industry, it is extremely useful in protecting ourselves and others whe

-How two gentlemen and went from selling local shrimp on the side of the road to becoming the preeminent purveyor of high quality North Carolina seafood in the RDU triangle. -We discuss the evolution of from wholesaler to restauranteur. The luck of hiring chef and all the cool things you can do with Red Mullet. People talk about no waste in restaurants, this is legitimately using the entire fish with ZERO waste! -Eat local, buy local, listen locally! -Looking for a home in the Triangle? Contact Lora Harris - your   -And get your wine & beer 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 cockta

-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   -And get your wine & beer 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 bu

Baking, bread, pastry, opening a restaurant all in this episode. Andrew was at the top of the baking game working for as the executive pastry chef for . However, Andrew felt the need to do more, to do something all his own. Andrew explains technique but also intention. 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? and 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 . 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 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

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 to discuss her personal life, being on and her new book .  Listen in to get a sneak preview into Carla's book and what it's like to trip at the    

Join Matt and Max under the tent at . 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!

  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 . 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 program. Listen in to find out about creating culture, building business and how to cure meats, oh and how to get an     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 brewer

Our first volume of the  series of podcasts features Joe Urban AKA  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  mini series with Pitmaster Anthony DiBernardo of  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  mini-series, we talk to Chef  of about the food and culture of New Orleans, including Creole and Cajun cooking, and ’s infamous Turtle Soup