Nc F&b Podcast

These two not only do, they teach too.   You would have to be out of your mind to convert a into a food truck, wouldn’t you? Well, when and are not instructing perspective chefs (at ) they are retrofitting their historic RV into being one of the top food trucks in !   Hear how Chefs Paul and Brian plotted to win the , that victory would be the impetus for . Listen closely for tips on grilling, food organization and cooking education.

#Golfanyone? Well, sort of. Max and Matthew ventured out to to experience the 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 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 . The interview with Mr. Verica took place days before the opening of his new restaurant . 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 that is providing some of the best sea salt in the country. Nancy Bruns of 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 #spir

#Golfanyone? Well, sort of. Max and Matthew ventured out to to experience the 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 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 . The interview with Mr. Verica took place days before the opening of his new restaurant . 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 that is providing some of the best sea salt in the country. Nancy Bruns of 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 #spiritgu

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to and the (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 bring us into their world of highlighting the local fishermen and crabbers. Also, Chef , 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: and 
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“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 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 ( ) or the The Irishman Brown Ale ( ). Give this episode a listen and "De Opresso Liber,” regarding your beer palate!   Friends & Sponsors:   and 
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Thrive NC , and were just a few of the many chefs to lend their time and efforts to 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 , , and Sam Jones. Thrive NC is a prime example of how big business such as 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 c

You cannot miss this episode. Max and Matt ventured to the Windy City in order to bring you behind the scenes of the ! This episode takes you into the press room in order to hear from the likes of (winner for best chef West region) and her love for North Carolina. Actress chats about her efforts to end food waste with The Farm Project, oh and rapping with . The vivacious makes her 3rd appearance on the show. Max caught up with his old client and newly dubbed Restaurateur of the year . After picked up his best chef southeast award he stopped by to talk with us about his brother from another mother and his love for NC! Finally, we got close to canonization when we spoke with 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: and 
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On the cusp of the with 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 , and work at the best restaurant in the world .  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:   and 
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We are celebrating by chatting with one of the top brewers in Charlotte Mr. Dan Wade of . 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 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 of square off in a brewing and arm wrestling competition versus Dan Wade. Grab a pint and enjoy!   Friends & Sponsors: and 
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What can you do to eliminate food waste and hunger? created . 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 ! 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:

raises money for over 3.8 Million Syrian Refugees through culinary collaboration. of Hull Foods resurrected the famed event in order to donate to the cause! Regan wrangled 18 top chefs in North Carolina to collaborate and create 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:​ and   Hosts: & Producer: Max Trujillo Announcer/House Voice: Music: Marketing Management:

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 . 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 on the Adam Corolla podcast.  Additionally, the guys divulge some exciting news about the future of the Pod. Listen in and enjoy.   Friends & Sponsors:​ and   Hosts: & Producer: Announcer/House Voice: Music: Marketing Management:  

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: and  

How to grow mushrooms. 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 & Sp

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 has been expanded into one of the Triangle’s top restaurants garnering 4 stars from the .   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    Sunday April 8th - We're slinging drinks with    Thursday, April 12th - We are behind the stick for

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, and 3 time James Beard Award Winner: author, winemaker/sommelier For more information:

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  & 18:38 Jim Clendenen of 42:14  Announcement 46:24 Winemakers of , 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:

What do you do when you are not the man anymore? 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 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 () 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 Ho

Want to start your own distillery? The first step is to resolve to make at least one bottle of liquor, that’s what the 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

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  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 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 at . 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 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 a