Nc F&b Podcast

Delve into the enchanting world of champagne with Laurent-Perrier, through insightful discussions from the 4th generation of the family, Lucie Pereyre, about their rich history, dedication to quality, and innovative practices. Learn about the nuances of champagne-making, the importance of Grand Cru vineyards, and the company's commitment to excellence across generations. Joined by the President of Laurent Perrier US, Michelle DeFeo, discover the unique position of Laurent-Perrier in the market and the fascinating journey through time towards future champagne innovations. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Jessica Lee and Kelly Santel met at the Club. Got married at the Club, and even had a child... at a hospital... c'mon, there's health regulations... and sometimes it simply doesn't work out. But sometimes, it actually turns into something beautiful in its own unique way.  Listen in to hear the ex-couple, but current business owners, detail their journey of running the University Club amidst a divorce, a pandemic, and coming together to co-parent their 2 children, their daughter, and The University Club. We also delve into the Club's Chef Alejandro Uribe's culinary competition victory at Cooking for the Kids. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.   00:00 Welcome to the North Carolina Food and Beverage Podcast 00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine 01:13 The

We chat with Chef Manny Barella, visiting from Denver, Colorado. Barella, a Top Chef contestant and renowned chef, discusses his culinary journey, the inspiration behind his cooking, and his excitement for participating in Bubbles and Brisket. Beyond sharing his experiences on Top Chef and his recent culinary experiments, Barella also reveals his upcoming venture in Raleigh, Jaguar Bolera, an entertainment-focused concept aiming to offer high-quality, scratch-made food. The conversation touches on Barella's diverse cooking influences, expectations for his new project, and the significance of his Top Chef fraternity.     01:41 Chef Manny's Brisket Adventures 03:07 Diving Into Top Chef: The Competition, Challenges, and Cheese Curds 10:14 Building a Brand and the Business Side of the Culinary World 11:45 Chef Manny's Top Chef Cheese Curd Challenge: A Learning Experience 18:31 From Mexico to Michelin: Chef Manny's Culinary Odyssey 26:59 Journey to a Dream Job: From Michelin Stars to Top Chef 29:00 The Birth of Ja

We are joined by a newly minted contestant on Top Chef from Durham, NC Savannah Miller. Max & Matt delve into Savannah's culinary journey, from her beginnings in Southern Pines and education at the New England Culinary Institute to her roles in various restaurants, including her current role at M Tempura. The conversation highlights her early interest in pastry, her move toward a broader culinary role, and her experiences with Top Chef — including the audition process, working under the scrutiny of cameras and judges, and the challenges and opportunities that come with being on the show. Additionally, the hosts discuss their upcoming event, Bubbles and Brisket, and extend an invitation to Savannah to participate. The episode also touches on potential career paths post-Top Chef, and Savannah shares her dreams of owning a business that encompasses a restaurant, events, and a commissary kitchen on a farm. 03:06 Savannah's Journey: From Southern Pines to Top Chef 15:09 A Deep Dive into Top Chef and Savannah'

Lastly, we have a bonus episode that features the ladies of the NC F&B Podcast, that’s right, Sarah C Weiss and Felicia Trujillo take over the microphones to show us how to do a proper interview, featuring the local and delicious Boombalattis Ice Cream owners, Kristen and Wes Bechtel. Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

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 Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

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. Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

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. Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

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.   Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFan

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 specificit

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. Get your tix to Bubbles & Bagels here On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's Mayo - It's Got Twang!

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: Saun

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

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

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. Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's Mayo - It's Got Twang!

Listen in today to hear how Tina Karras, the owner of Tina's Vodka, uses her skills as a musician, a bartender, beverage purchaser and her own savvy to battle it out in the heavily saturated market of the Vodka industry. Her organic, gluten-free and non GMO vodka hit the market recently and is coming to a liquor store near you very soon. Check out her latest album on Spotify here:https://open.spotify.com/artist/0p5hbQMWIIXDWYQvVUCZqU?si=962dsThVR0mpGj1m6dYYIA

MasterChef Junior star, Emerson Pauley joins the show to discuss his epic rise to fame on the cooking show, his experiences working with Gordon Ramsay, and his future plans as an aspiring actor, comedian, and cook. From sharing his savory cooking secrets to showcasing his skills as a stand-up comedian, Emerson paints a bright picture of what it means to be part of Gen-Alpha. Our young guest also delights us by bringing in his own baked delights that include blueberry donuts and meatball sliders.   02:42 Emerson's Journey into Cooking 05:28 Emerson's Audition for MasterChef Junior 08:07 Emerson's Experience on MasterChef Junior 14:12 Emerson's Donut Surprise 16:26 Emerson's Experience on Set 23:09 Emerson's Cooking Challenge on the Show 25:53 Fast Food Fiasco: A KFC Story 26:19 The Art of Pie Making: A Savory Tale 26:57 The Secret Recipe: A Grandfather's Legacy 27:56 The Unexpected Chef: Cooking at Home 28:47 The Future Star: Exploring Career Options 29:08 The Standup Comedian: A Glimpse into Comedy 31:42 The

Two-time James Beard nominee, Chef Oscar Diaz of Little Bull in Durham, NC joins Matt on this weeks pod. Tune in to learn insights about his unique 'Pocho Cuisine' and future restaurant ventures. Our security-turned-chef guest introduces us to his latest endeavor of transforming airport food culture with his Mexican restaurant. He draws from his experiences as a former airport security worker while discussing his west coast-style business, plans for a taqueria, coffee shop, and potential cocktail bar. The conversation concludes with a creative spin as he reveals plans to incorporate freestyle rap into his new menus. Tune in to discover their journeys, inspirations, challenges, and exciting upcoming projects in the food industry. Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Enjoy Duke's

Oaklore Distilling's Matthew Simpkins and Jack Schute join the pod this week. Throughout their discussion, they delve into Oaklore's unique bourbon and whiskey production process, including their commitment to high quality, transparency, and North Carolina roots. They share insights into the distinct characteristics of their four-grain bourbon and honey-finished bourbon, and exciting future releases. The episode also touches on the challenges faced by distilleries in North Carolina. Matthew Simpkins also shares interesting anecdotes about his past as a pastor and their fun tastings.   Subscribe to their YouTube page HERE On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here Drink Lunazul Tequila Enjoy Duke's Mayo - It's Got Twang!