Nc F&b Podcast

Innovation and sticktoitiveness are just a few words that come to mind when you consider what these 4 businesses are doing to battle against Covid-19. This episode shines a light on four Triangle-area food industry professionals who are stepping things up during quarantine to provide for the community. We talk to Jacob Boehm of Snap Pea about how he cooked Passover dinner for 50 plus family and friends on his own dime and continues to pay his salaried employees.  Chef Jake Wood of Lawrence BBQ talks about what it's like to roll out a new business in a curbside capacity. Neal Benefield of Hawthorne & Wood  discusses about how they've pivoted their fine dining menu into one that makes sense for takeout. We then go to downtown Cary where Chef Christoper "coco' Lopez  and GM Hayden Hall of Postmaster tell us why they changed their entire concept into @govt.cheeseburger. Make sure to tune in tomorrow to hear more! Oh, and there might be a Brisket Block Party in the future!       ~~~~~~~~~~~~ Follow the show @