NC F&B Podcast

Latest Episodes:

Feast of Wilmington (Part 3 of 4) Mar 29, 2024

Show notes

Our third episode from Feast of Wilmington features the Journalistic talents of Raleigh Magazine's Melissa Howsam and Lauren Kruchten, local podcast and great social media follow What's Up Wilmington as well as digital creators Abbi and Bert of Dailey Dines Together

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Feast of Wilmington (Part 2 of 4) Mar 28, 2024

Show notes

We devote this episode at Feast of Wilmington specifically to Chef Bobby Zimmerman of True Blue Butcher and Table. It's a comprehensive dive into the world of entrepreneurship, post Covid pivots and straight up Butcher-talk.

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Feast of Wilmington (Part 1 of 4) Mar 28, 2024

Show notes

The inaugural Feast of Wilmington's first night is a VIP experience with notable participants including Matthew Register from Southern Smoke in Garland, Ben Knight from Benny's Big Time Pizzeria, and Chef Will Copeland from Circa 1922 and Kevin Draper of G Prime in downtown Wilmington. We talk about their culinary offerings, experiences, and reflections on the local food scene in Wilmington.

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The Chemistry of Spice: Tamasha is now open in Raleigh, NC Mar 21, 2024

Show notes

In this episode of the North Carolina Food and Beverage Podcast, Max and Matt dive into the story of Tamasha, North Carolina's latest culinary sensation. They are joined by the restaurant's visionary duo, owner Mike Kathrani and Chef Bhavin Chhatwani. The podcast explores Tamasha's inception, from Kathrani's leap from hair salon entrepreneurship to the restaurant industry, to Chhatwani's illustrious career as a Michelin-starred chef. Listeners will get a behind-the-scenes look at the challenges and triumphs of launching a modern Indian restaurant in Raleigh, the evolving local food scene, and the passionate individuals making it happen. They also cover the restaurant's participation in a local Iron Chef challenge, their aggressive approach to building a comprehensive wine and whiskey program, and the philosophy of treating guests with utmost reverence, deeply rooted in Indian culture.

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How Do You Like 'dem Apples? East Bower Cider Company Mar 14, 2024

Show notes

In this episode of the North Carolina Food and Beverage Podcast, co-hosts Max Trujillo and Matthew Weiss explore the world of cider, a fermented beverage adjacent to beer, wine, and spirits. They are joined by Oliver Koch and Dustin Skywalker from East Bower Cider, who share insights into the cider-making process, discuss the distinctions between making cider and brewing beer, and address the industry's stance on the terminology. They also delve into the types of apples used in cider making, emphasizing the shift towards using 100% North Carolina apples and the trend towards cider-specific apple varietals. The guests further discuss the challenge of fighting the stereotype of cider as a sweet drink, sharing their backgrounds in the beer industry and their mission to introduce cider as a sophisticated, enjoyable beverage. The episode also touches on the logistics and challenges of running a cidery, including sourcing from Cisco, and concludes with a dive into cider styles, the importance of varietal specificity, and the future goals for East Bower Cider.

00:00 Welcome to the North Carolina Food and Beverage Podcast

00:48 Diving Into the World of Cider

01:22 The Art and Science of Cider Making

02:23 Exploring Apple Varieties and Cider Making Processes

05:41 Battling Cider Stereotypes and Embracing Craft

15:48 The Business Side of Cider: Challenges and Opportunities

17:34 A Deep Dive into Coffee with Carrboro Coffee Roasters

24:18 Exploring the Transformation of Local Spaces

25:23 A Deep Dive into Cider Making: Techniques and Challenges

26:40 Bridging the Gap: Crafting Ciders for Beer Lovers

27:32 The Art of Carbonation and Flavoring in Cider Production

29:21 Scaling Production: Challenges and Aspirations

36:50 The Journey of Starting a Cidery During a Pandemic

42:20 Future Plans and Community Engagement

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Pouring Innovation into Tradition: Foxcroft Wine Co.'s Approach to Wine and Dining Mar 07, 2024

Show notes

Conrad Hunter has lived 5 lifetimes and knows as much about music as any music pro and more about wine than most Sommeliers! However, hospitality is where him and Foxcroft flex their muscle best. This episode is complete with:

Why Frank Sinatra does not move pianos
Inspiration of wines like La Mission Haut Brion
And the lore of former Charlotte restaurant Chez Darryl.

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Welcome SYSCO as our Title Sponsor!!

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The Art and Business of Baking with Kristen Mullins of Slice Pie Company Feb 29, 2024

Show notes

In this episode of the North Carolina Food and Beverage Podcast, co-hosts Max Trujillo and Matthew Weiss sit down with Kristen Mullins, the owner and head baker of the award-winning Slice Pie Company. From humble beginnings, refining her father's traditional pie recipes to owning a successful business, Kristen shares her journey and the unique challenges she overcame during the COVID-19 pandemic.

As she discusses her experiences of being a pie expert, the future of Slice Pie Company, and her innovative sales strategies, the conversation takes an exciting turn exploring trendy food industry topics such as the growing importance of diversifying roles and the potential decline of sommeliers in mainstream American restaurants.

00:00 Introduction to the North Carolina Food and Beverage Podcast

00:37 Meet the Hosts: Max Trujillo and Matthew Weiss

00:54 Special Guest: Kristen Mullins, Owner of Slice Pie Company

02:01 The Art of Pie Making and the Journey of Slice Pie Company

02:54 Exploring the Neighborhood: Saunders Street, Raleigh

04:56 Upcoming Events: Bubbles and Brisket, Bubbles and Bagels

08:43 The Slice Pie Company: Behind the Name and the Pies

11:03 The Vegan Surprise: Unveiling the Secret of Slice Pie Company's Crust

26:02 Celebrating Pi Day and Slice Pie Company's 10th Anniversary

26:47 Pie Day and Catering

27:24 The Journey to Becoming a Pie Expert

29:07 The Birth of a Passion for Pie Making

31:41 The Impact of COVID-19 on the Business

33:43 The Challenges and Triumphs of Running a Pie Business

34:57 The Future of Slice Pie Company

37:28 The Art of Pie Making

39:27 The Importance of Entrepreneurship and Education

42:05 The Role of Family in the Business

48:44 The Importance of Wine Knowledge in the Restaurant Industry

56:44 The Future Plans for Slice Pie Company

On the mic this week: @trujillo.media @weisswine

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Welcome SYSCO as our Title Sponsor!!

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Enjoy Duke's Mayo - It's Got Twang!

Life, Loss, and Love: The Journey of Chef Dan Jackson Feb 22, 2024

Show notes

Chef Dan Jackson of Osteria Georgi shares his journey in the restaurant industry and coping with his wife Stephanie's passing. He also discusses his time at Eleven Madison Park, meeting his wife there, and eventually opening his restaurant in Chapel Hill. The episode also touches on managing a restaurant while raising three children, and how tragedy gave him an interesting perspective on life. The hosts, Max Trujillo and Matthew Weiss, along with Chef Dan, engage in an in-depth conversation about the realities of running a restaurant and offer some insightful anecdotes about their experiences in the industry.

02:54 Meet the Hosts: Max Trujillo and Matthew Weiss

03:02 Guest Introduction: Chef Dan Jackson of Osteria Georgi 04:25 Behind the Scenes of a Restaurant on Valentine's Day

07:21 The Journey of Chef Dan Jackson

09:21 The Challenges and Triumphs of Running a Restaurant 19:06 Remembering Stephanie Jackson

34:37 The Hiring Philosophy of USHG

35:06 The 51% Rule and Its Impact

35:51 The Stephanie Jackson's 100% Award

36:56 Returning to New York and Joining Union Square Events 37:55 The Challenges and Triumphs of Catering

40:17 Becoming Parents and Navigating Career Changes

41:32 Facing a Devastating Diagnosis

42:10 The Journey of Grief and Resilience

45:57 Looking Ahead: Future Plans and Reflections

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Changing the Food System & Regenerative Farming With Hickory Nut Gap Farm' Feb 15, 2024

Show notes

Jamie Ager builds community through agriculture as a fourth-generation farmer from Hickory Nut Gap Farm. We go deep into Hickory Nut Gap's dedicated drive towards regenerative farming and ethical treatment of animals to produce high-quality foods. We shed light on farming's significant role in climate change, highlighting the importance of diversified farming methods in transforming the food system. The conversation also encourages listeners to appreciate the contributions made by local ranchers, farmers, and growers within the food and beverage industry. Further, this episode suggests exploring the topic of regenerative farming more with Jamie Ager and refers to the episode Stop Plowing and Save the World With Regenerative Agriculture with Dr. Allen Williams here This podcast is available on all platforms. 00:05 Introduction to the North Carolina Food and Beverage Podcast 00:48 The Hosts' Passion for Ethically Raised Animals and Regenerative Farming 01:02 Guest Introduction: Jamie Ager from Hickory Nut Gap Farm 02:27 The History and Evolution of Hickory Nut Gap Farm 07:08 The Impact of Education and Sustainable Agriculture on Farming Practices 15:29 The Challenges and Rewards of Grass Fed Beef Production 26:47 The Role of Regenerative Farming in Addressing Climate Change 29:15 The Vision of Hickory Nut Gap: A Community Partner Model 30:26 Stakeholder Capitalism and the Food System 30:49 The Paradox of Success in Capitalism 31:22 The Impact of Capitalism on Sales 33:39 The Role of Big Corporations in the Food Industry 34:44 The Importance of Local Food Sources 37:44 The Challenges of the Meat Business 38:16 The Importance of Education in Changing Food Systems 38:41 The Need for Paradigm Shifts in the Food Industry 43:14 The Impact of Amazon's Acquisition of Whole Foods 50:07 The Challenges and Opportunities of Grass-Fed Beef 52:45 The Future of Regenerative Farming 57:08 The Role of Processing Plants in the Meat Industry 59:34 The Potential of Grass-Fed Beef in the Food Industry 01:04:25 Conclusion: The Need for Change in the Food System

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On the mic this week: @trujillo.media @weisswine

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Welcome SYSCO as our Title Sponsor!!

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Take Notice Preeti Waas A Rising Force In The Culinary World Feb 08, 2024

Show notes

It's the return of the 2021 Person of the Year, 2-time James Beard Nominee, and owner of Cheeni Indian Food Emporium: Preeti Waas. We discuss the benefits of getting nominated with the James Beard Foundation and how it positively affected her business. Also how Indian food is top of mind in the food industry. Get insights on how to expand your restaurant, and your influence on the industry. There's a lot to unpack in this episode, so let's get started.

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On the mic this week: @trujillo.media @weisswine

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Welcome SYSCO as our Title Sponsor!!

Drink better coffee - get Carrboro Coffee Roasters Here

Enjoy Duke's Mayo - It's Got Twang!