Nc F&b Podcast

David Szlam founder and owner of @virgilkaine talks bourbon, #bevcon and sourcing whiskey from all over the country. We can't wait for you to listen to all 7 mini-episodes tomorrow!

Tobacco to treats, summarizes the story of Durham. This weeks episode highlights Durham as a food town via the lens of the upcoming PBS documentary "Food Town: Durham, N.C."  Producer Andrea Weigl (Markay Media who also produces A Chef's Life) and Gray Brooks (owner of Pizzeria Toro, Littler, Jack Tar & The Colonel's Daughter) step into the studio to give us the behind the scenes of the PBS piece.  The documentary features a day in the life of 7 prominent Durham Chefs ( Mike Lee, Scott Howell, Phoebe Lawless, Billy & Kelly Cotter, Gray Brooks, Ricky Moore). Watch the video on PBS Food or UNC-TV and then listen in for the juicy details.

This is a great show for those who want to be chefs! We hear what it's like to learn from and cook with Chef's Scott Crawford and Colin Bedford. Plus, we get the details on how to rock a cook test (an interview for a chef where he or she prepares food for those hiring) for an aspiring job, so all you aspiring EC's listen up! Chef Thomas Card has worked his way up the ranks through some of the best dining establishment in the Raleigh-Durham-Chapel Hill area and now he's running his own kitchen at the 21C hotel. Thomas likes the challenge of creating food for multiple menu's and revenue centers. We also get into how you elevate a "hotel restaurant" into something that is a beacon of the Durham culinary community.  To top it off we get top tips on French Fries technique, how to make the ultimate bread pudding, and find out what's the deal with the pink penguin!   Plus, we speak with Chefs Bud Taylor & Regan Stachler about the aftermath of Hurricane Florence and the multiple popup dinners planned by ChickenWi

We are home for the Hurricane and figured everybody could use some extra entertainment during this time. With Wilmington, NC being affected most by Hurricane Florence, we thought it would be a good time to highlight some of the best moments from our earlier Wilmington episodes. On this show we take the best snippets from our conversations with Dean Neff and Lydia Clopton of Pinpoint Restaurant, Vivian Howard at Benny's Big Time, Billy Mellon of Manna and Keith Rhodes of Catch. Hopefully this helps you find some respite from the storm. Remember you can download this episode so even if you lose power you still have some listening entertainment.  To help Wilmington and others affected by Hurricane Florence, donate to the American Red Cross by clicking this > redcross.org.  

Gear up for Hurricane Flo with Chef Daniel Lewis of Coastal Provisions in the outer banks. Max and Daniel get into hurricane prep, the geography of oysters and it's parallels with wine. Also find out what everyone is talking about regarding Oystoberfest in OBX!

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.     

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!    

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.

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.

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.

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!

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  

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

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 orde

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!

How to create a successful wine bar franchise? Lindsay Rice fused passion and education into a profession. As if achieving a masters degree in Art and Museum studies from Georgetown University wasn't enough, Lindsay went on to complete WSET Sommelier level 1 certification! Putting her formidable education into practical application, Ms. Rice created Vita Vite wine bar in downtown Raleigh. Vita Vite is the perfect fusion of non stuffy art gallery meets chic non intimidating wine bar. With all the success of Vita Vite, Lindsay was approached to open up a second location in the North Hills area of Raleigh. The people of North Hills are stoked! This episode is packed with #girlpower, #entrepreneurship, #artwork and #winetalk. Oh, as a bonus Max and Matt reveal the details of their first man-date! Take a listen and get inspired! Find us on Instagram & Twitter: @NCFBPOD Facebook: www.facebook.com/NCFandBPod Detailed Show notes @ https://www.ncfbpodcast.com/show-notes   Friends & Sponsors: Social House Vod

Want to start your own Vodka Company? You will find all the answers you need by listening to this episode with the founders and creators of Social House Vodka! We cover everything from how to create a Vodka recipe, to sourcing local corn and dealing with state and federal distribution laws. Social House isn't just a Vodka label, it's a brand new distillery located in Kinston, North Carolina. You will learn how Gaurav Patel, Cary Joshi and Mark Mullins cut zero corners in order to create a premium North Carolina Vodka.   Science, Math and literature are integral parts of making Social House Vodka one of the best new #graintoglass distilleries in the South. Listen, sip and enjoy!

These two not only do, they teach too.   You would have to be out of your mind to convert a 1959 Airstream Tradewind trailer into a food truck, wouldn't you? Well, when Chef Paul Malcolm and Chef Brian Campbell are not instructing perspective chefs (at Johnson and Wales Charlotte) they are retrofitting their historic RV into being one of the top food trucks in Charlotte, NC!   Hear how Chefs Paul and Brian plotted to win the ACF culinary cup in Orlando, Florida, that victory would be the impetus for Streamline Kitchen Food Truck. Listen closely for tips on grilling, food organization and cooking education.

#Golfanyone? Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. 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 Chef Thierry DeBailleul 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 Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. 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 underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt

#Golfanyone? Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. 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 Chef Thierry DeBailleul 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 Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. 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 underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt W