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    Arts

    NC F&B Podcast

    Hospitality industry veteran Max Trujillo goes behind the scenes of North Carolina’s thriving food and beverage culture.
    On the NC F&B Podcast, you’ll hear from local chefs, sommeliers, distillers, farmers, brewers, and the whole colorful cast that makes up the state’s culinary scene.

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    Copyright: © All rights reserved

    • Apple Podcasts
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    • Spotify

    Latest Episodes:
    Episode 113 -Sam Suchoff of Lady Edison Ham & The Pig Sep 06, 2018
    Show notes

    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.


    Episode 112 The Chef and the Padawan Aug 30, 2018
    Show notes

    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!


    Episode 111 - Cooking on Tour With the Avett Brothers Aug 23, 2018
    Show notes

    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.


    Episode 110 - Country to Cosmopolitan, downtown Cary,NC (Postmaster Restaurant) Aug 16, 2018
    Show notes

    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.


    Episode 109 - Roman Pizza with NYC Chef Nick Anderer of Maialino, Martina & Marta Aug 09, 2018
    Show notes

    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.


    Episode 108 - The Master of Spice, Chef Floyd Cardoz Aug 02, 2018
    Show notes

    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!


    Episode 107 - How to cut the line at Shake Shack with CEO Randy Garutti Jul 26, 2018
    Show notes

    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


    Episode 106 - Tour de France, Culinary Speaking of course Jul 19, 2018
    Show notes

    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


    Episode 105 - Never Work A Day In Your Life Jul 12, 2018
    Show notes

    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


    Episode 104 - Running a Wine Program with Michael Maller Jul 05, 2018
    Show notes

    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!


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