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 Evolution and Resilience of Italian Food in America 04:57 The Art and Zen of Pasta Making 10:32 Navigating the Business Side: From Chef to Cisco Specialist 16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales 22:45 Reflecting on the First Day and Sales Experiences 22:56 The Evolution of Work-Life Balance in the Restaurant Industry 24:02 Improving Quality of Life for Restaurant Workers 25:45 The Impact of Minimum Wage Laws on the Restaurant Industry 27:55 Rethinking Tipping and Sales Commissions in Restaurants 29:17 Leveraging Technology for Restaurant Efficiency 33:35 Exploring Italian Cooking Trends and Ingredients 39:10 The Significance of Local Sourcing and Cisco's Role 42:13 Big Business Supporting Small: A New Era of Convenience 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 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 Jaguar Bolera: Elevating Entertainment Dining 37:37 Culinary Innovations: Blending Cultures and Flavors 41:52 Expanding Horizons: From Chef to Culinary Director 46:47 Top Chef Insights: Behind the Scenes and Future Collaborations 55:54 A New Chapter in Raleigh: Bringing Unique Dining Experiences 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

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. 03:0615:0925:2729:0630:1037:1739:2151:13 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

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: @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, 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 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!

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: La Mission Haut Brion 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: 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 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!

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 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

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 Listen to our previous episode on 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!

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 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!

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 Sports Fan: A Discussion on Football 33:21 The Super Bowl Party: Planning the Perfect Menu 40:01 The Aspiring Restaurateur: Dreaming of a Unique Restaurant 43:44 The Future Plans: What's Next for Emerson 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!

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 Mayo - It's Got Twang!

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 Mayo - It's Got Twang!