Nc F&b Podcast

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to Colington, North Carolina and the Ablemarle sound (in the OBX NC) early enough that the water was still the right temperature. Additionally, crabbing is a very short season so you "gotta get while the gettin is good," in order to capitalize on the product.   In this episode Chefs Bill Hartley and James Clarke of Postal Fish Company bring us into their world of highlighting the local fishermen and crabbers. Also, Chef Serge Falcoz-Vigne, of Saint Jacques in Raleigh, joins the fray. It's a crazy existence out their in WATER-WORLD and this episode gives you the goggles to see under the water. We learn the art of crab shedding. Most importantly, it becomes clear just how hard our local fisher-people work, the quality of seafood they provide and why it's so important to support them. Take a listen, learn and buy local! Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins

"Be all you can be!" "Fort Bragg, North Carolina is a military installation of the United States Army and is the largest military installation in the world with more than 50,000 active duty personnel." After serving in the army many of the veterans stay in the Fayetteville area after serving, they see Fayetteville as an up and coming area. Fayetteville has growing job and thriving housing markets. One of the major entities driving the Fayetteville economy are the veteran owned nano-breweries.   Max and Matt were invited by Melinda "sorry Ms." Jackson to complete the Cumberland County North Carolina brewery passport. This episode pays respect and highlights veteran owned businesses. It should be noted though, these breweries are more than just paying respect, there are cutting edge brews coming out of Fayetteville. Listen to the stories and sip on beers like blood orange kolsch ( dirt bag ales ) or the The Irishman Brown Ale ( Bright Lights Brewing Company). Give this episode a listen and "De Opresso Liber,"

Thrive NC Ashley Christensen, Vivian Howard and Sam Jones were just a few of the many chefs to lend their time and efforts to Thrive NC. Thrive NC is a two day summit and food festival that "brings together more than 150 food system stakeholders from across North Carolina to discuss how we can impact our communities" most pressing issues through a focus on food as an economic development tool and childhood nutrition."   Max and Matt bring you into the Thrive NC summit and festival by chatting with the likes of Bryant Terry, Kris Moon ( VP of the James Beard Foundation), and Sam Jones. Thrive NC is a prime example of how big business such as Blue Cross/ Blue Shield of North Carolina can use their resources to effect change for the greater good. Additionally the festival is a wonderful time filled with some of the best food and beverage in our state, plus live music and it all happens right in downtown Raleigh!   This episode will raise your awareness and peak your interest. Discover how we can help to elimina

You cannot miss this episode. Max and Matt ventured to the Windy City in order to bring you behind the scenes of the 2018 James Beard Awards! This episode takes you into the press room in order to hear from the likes of Dominique Crenn (winner for best chef West region) and her love for North Carolina. Actress Zooey Deschanel chats about her efforts to end food waste with The Farm Project, oh and rapping with Justin Timberlake. The vivacious Vivian Howard makes her 3rd appearance on the show. Max caught up with his old client and newly dubbed Restaurateur of the year Caroline Styne. After Rodney Scott picked up his best chef southeast award he stopped by to talk with us about his brother from another mother Sam Jones and his love for NC! Finally, we got close to canonization when we spoke with José Andrés and he discussed what he does for humanity. Chef José humbly attributes much of his success to simply being at the right place at the right time. If you're still reading this, you're intrigued so just click

On the cusp of the James Beard Awards 2018 with Chef Katie Button. Katie Button went from being a PHD candidate in biomedical engineering to becoming a finalist for a James Beard Award as best Chef Southeast! In this episode we identify the "aha" moment when Katie decided it was time to enter the culinary world! We learn about what it's like to work with Jose Andres, and work at the best restaurant in the world El Bulli.  As if that wasn't enough we get the skinny on the next project Chef Button is working on and what she will he cooking at the JBF awards this coming Monday! Oh and finally we reveal the gender of her soon-to-be arriving second child.  Wow, this episode has lots of info but, it's just the beginning of our foray into the James Beard Awards extravaganza. Listen to this episode and follow along with us on all of our social media outlets in order to discover what its like to be a North Carolinian at the JBF awards! Friends & Sponsors:   Social House Vodka Meredith College Masters Program Tria

We are celebrating North Carolina Beer Month by chatting with one of the top brewers in Charlotte Mr. Dan Wade of Wooden Robot. Dan is not just a brewer he has a master of science in brewing and distilling. Dan knew early on that he had a desire to brew and understand the ins and outs of beer making so he ventured to Scotland to study at the prestigious Heriot Watt School for Brewing and Distilling. Sour beers, Belgian style farmhouse ales and more this episode delves into all of it. The science of beer, the business of building a brewery and finally creating a tap room around your brewery. After listening to this episode we might have to have Whit Baker of Bond Brothers square off in a brewing and arm wrestling competition versus Dan Wade. Grab a pint and enjoy!   Friends & Sponsors: Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Happy Hour Vitamins Hungry HarvestLarry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic 
 Hosts

What can you do to eliminate food waste and hunger? Evan Lutz created Hungry Harvest. Literally, billions of pounds of food goes wasted annually while 50 million people are hungry in America. By the way, North Carolina wastes 1.2 million tons per year. Thankfully Hungry Harvest has set up shop in North Carolina. Listen in to our conversation about how CEO Evan Lutz and his company is revolutionizing the use of produce in this country. In this episode you will also get some tips on how to limit food waste in your own home. How and where to buy produce and what happens to all the food not purchased by grocery stores. For the most fun part of the conversation pay attention to when Evan gives us the skinny about being on shark tank! Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins   Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announce

Soup for Syria raises money for over 3.8 Million Syrian Refugees through culinary collaboration. Regan Stachler of Hull Foods resurrected the famed ChickenWire event in order to donate to the cause! Regan wrangled 18 top chefs in North Carolina to collaborate and create soups for Syria. We got the skinny from each chef about their inspiration for their soup, why they donate their time and creativity to this cause and what the heck they're up to in general!  Eat this up with a spoon!   Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins   Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen

Get it on. Got to get it on. No choice but to get it on. Mandate, get it on. State of the Podcast Union In this episode Max and Matt step away from conventional guest driven show to update you the listener on recent events and future happenings.  Max, Matt and families ventured out to the outer banks to judge a few cooking competitions during taste of the beach. Max also let's us in to his thoughts and fears about checking off a huge box on his personal bucket list by speaking with Adam Corolla on the Adam Corolla podcast.  Additionally, the guys divulge some exciting news about the future of the Pod. Listen in and enjoy.   Friends & Sponsors:​ Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins   Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen  

Listen to the science of farming, music, visual art and food, all in one episode. To say David McConnell is a renaissance man would be short changing him. David sees the world and his time on this planet as a blank canvas and seeks to make his mark on it. You wouldn't believe this story if I told you it, so let Dave tell it to you. In summary Mr.McConnell went from producing the music of legendary musicians such as Elliot Smith, to tending farms and producing food and herbs for legendary chefs. Along the way he also won a fellowship for his visual art. Whatever Dave focuses on begins to grow and now it's about sustainable farming and work herbs into your daily lives. Most importantly Dave McConnell uses herbs and other plants to keep his son Fox healthy and thriving. Listen and be inspired! Friends & Sponsors: Social House Vodka Meredith College Masters Program Triangle Wine Company Food Seen Michael's English Muffins Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Happy Hour Vitamins  

How to grow mushrooms. Fox Farm & Forage If you are ever concerned about living in a post apocalyptic world or you just want to know lots about much, listen to Amy Fox of Fox Farm & Forage. Mrs. Fox has figured out how to turn a degree in nursing into becoming a mushroom farmer. Not only is Amy a mushroom farmer, she is the darling mushroom grower/supplier to many of the elite chefs in the Raleigh-Durham area. Oh on top of everything else she does, Amy is a laugh a minute as an example she is a self-proclaimed, "Tricky Bitch." (Not our words) Amy Fox gives us insight into how to grow your own mushrooms, some of the science behind different mushroom species and she distills down why some mushrooms taste better than others. Mrs. Fox doesn't have time to forage much anymore as her mushroom growing, being a wife and being peer pressured by her kids to skate board take up most of her time however, she gives us plenty of sound advice into which mushrooms we should not be eating. Get in on the fun…guys! GIFT

The elite barkeep is just one of Shannon Healy's many monikers. Shannon is proud to be a barkeep but he is so much more. Mr. Healy helped put Durham on the map of the national culinary scene by creating one of the top cocktail bars in the triangle, in what was previously a deserted dark alley. Recently that cocktail bar Alley 26 has been expanded into one of the Triangle's top restaurants garnering 4 stars from the Alley 26 review in the news and observer.   Shannon Healy knows so much about so many things. He was a somewhat successful musician and band leader before his career in hospitality. You can say that Shannon Healy is a certified authority on spirits, mixology, wines, hospitality oh and he can even read real estate documents. Finally, he makes a damn good cocktail, try it, on this week's edition of the NC F&B. We have some stuff going on... March 22-25th - We will be at the OBX Taste to the Beach Festival   Sunday April 8th - We're slinging drinks with CHICKENWIRE + friends present Soup for Syri

We dedicate this week of the NC F&B Podcast to a 2-part Series celebrating the 25th anniversary of the Triangle Wine Experience, benefiting The Frankie Lemmon School. TWE part 2 1:00 Jasmine Hirsch 35:56 OBX Taste of the Beach Festival 40:03 Rajat Parr We speak with General Manager of Hirsch Vineyards, Jasmine Hirsch and 3 time James Beard Award Winner: author, winemaker/sommelier Rajat Parr For more information: Triangle Wine Experience

We dedicate this week of the NC F&B Podcast to a 2-part Series celebrating the 25th anniversary of the Triangle Wine Experience, benefiting The Frankie Lemmon School. In the early 1990's a group of friends gathered to celebrate their love of wine and to raise money for the Frankie Lemmon School. The gathering became a tradition that eventually resulted in the formation of The Frankie Lemmon Foundation, a non-profit organization that is the school's primary funding source. Each year the foundation organizes a series of wine related charitable events, including the Triangle Wine Experience to generate proceeds, which fund the tuition-free school. TWE Part 1 9:24 St. Roch & Lioco 18:38 Jim Clendenen of Au Bon Climat 42:14 OBX Taste of the Beach Festival Announcement 46:24 Winemakers of RYME Cellars, Ryan & Megan Glaab We speak with contributors of the event from legendary winemaker Jim Clendenen of Au Bon Climat, New Orleans inspired local chef, Sunny Gerhardt, owner of Lioco Matt Licklider and the m

What do you do when you are not the man anymore? Chef Scott Howell had to learn the answer to that question after a 1,500lb grill fell on him and mangled his leg. Chef Scott is an 8 times James Beard Award semifinalist for best chef in America, Mr. Howell earned those nominations with elbow grease. This is not your typical story of how rockstar chefs work hard and get praise. More so, this is a tale of how a chef with all the gifts and determination to be a great chef discovers 3 absolutes: He cannot work like he used to. He must rely on his wife and team, trusting he put them in a position to succeed. Discover new ways he can lead and still be effective.  In addition to the inner conflict of a great chef that's been injured, here is the story of the dynamic women (Aubrey Zinaich-Howell) by his side. This story reads like a Shakespearian drama; we learn how a husband and wife can no longer be married yet continue as wonderful and caring partners in business. We hear how students are groomed and eventually

Want to start your own distillery? The first step is to resolve to make at least one bottle of liquor, that's what the Pinetop Distillery team did. This is the story of how four neighbors with engineering backgrounds created a grain to glass distillery in Raleigh, NC.  In this episode Jon Keener and Grady Knight put the shine on Moonshine! They tell a classic story of, have you ever had one of those days at your job where you say to yourself "geez I wish I was doing something else?" We all have and the guys and gals behind Pinetop put "substance behind passion." At first everything was handmade and operated until they used some science savvy to automate a few things. Jon, Grady and the rest of the team put pen to paper, hashed out logistics and maximized strengths of each individual to create a genuinely successful Raleigh distillery that is currently producing 750 bottles per month, of high craft grain to glass liquor booze. This episode will give you insight into the science and the art of distilling. Addit

How does one fuse creative drive with practicality? How about be a ski bum for a few years then decide to go to culinary school?  Growing up, Sean's father made Golden Corral a successful national restaurant chain, but that didn't push Sean into restaurants. Sean worked restaurant jobs to support his skiing habit and after a few years realized he needed a steady job. He decided to go to the Culinary Institute of America in Hyde Park, NY and hone his culinary skills there. While in New York City he worked at some notable establishments, most impressively, was the time he spent learning from Chef Eric Ripert at Le Bernadin. After working at Le Bernadin and sharpening his technique, the call of home, North Carolina began to ring. Eventually, Sean used both practical and creative parts of his brain to run his own business. In order to learn how to become a business owner in North Carolina, Chef Sean worked his butt off at the Fearrington House for seven years; eventually he became the Catering Chef. During his ti

Learn how to plan your life. Coleen Speaks has it all mapped out. Coleen knew that she wanted to live in New Orleans after high school so she found a university in New Orleans that would accept her and fit her needs. She knew accounting would be a major part of running a business so she decided to major in it in college. While in college she strategically decided that working front of the house at NOLA for Emeril Lagasse would be more knowledge she could bank for her own future business.  After New Orleans, Coleen intentionally went to a city that was on the rise as a culinary destination. Not only did Coleen move to Raleigh but also when she got here she worked for none other then Ashley Christensen, waiting tables at the cutting edge Enoteca Vin. While working at Enoteca she also began her catering business, oh and by the way she was five months pregnant! Mrs. Speaks is the ultimate juggler however it's evident that when you love what you do, and you know where you want to go, you grow extra hands to juggl

Blake Gotliffe doesn't stop. After Blake regained consciousness from a heroin overdose to find himself in his mother's arms and alive he regained control of his life. His near death experience was the catalyst for him to be able to juggle so many businesses and activities. Whether Blake is curing meat to end up at your next dinner party or perhaps on your sandwich order from Meats and Pickles, he doesn't stop. Blake might be pickling vegetables picked from his own garden so that he can use that in a future Under the Oak Farms dish. It doesn't end there as Blake might be helping his expecting wife Megan create a new icing for her I Do Cakes business or he might be reaching out to colleagues to help him out in a Roots For Reece charity dinner. At this juncture of the story you get the point, Blake Gotliffe is not only a tenacious worker but a talented and resourceful chef. Hear how darkness turns to light in this story of an addict revived!

"Cheap seafood ain't good & good seafood ain't cheap!" Listen to the silky tones of the Steward of North Carolina Aquaculture aka our original fan, Top Chef contestant Keith Rhodes explain that statement. Chef Keith walks the walk and talks the talk. He literally eats, breathes and sleeps (in that order by the way) the North Carolina food culture. Rare is it to find such humility, passion and sincere zeal for others' success, in such an accomplished chef. Chef Keith Rhodes is a 3 time best chef Wilmington award winner and a James Beard Award nominee for best chef in the Southeast. Keith discuses the high level of work, dedication and focus it takes to be successful in the restaurant business. We delve into how a prospective chef should build their resume. We come to understand how the culinary culture has ethnically evolved in this country; thanks to television minorities can see chefs of the same ethnic background become successful in the culinary world, it becomes a "if you can see, I can be" mentality.