Nc F&b Podcast

Do you know where your coffee comes from? Do you know who your coffee comes from? Do you understand the process behind farming and making coffee beans. Matt Hohler will help you answer all these questions. Matt has built a bridge that connects you directly with your coffee. Beyond knowing where your coffee comes from, if you buy from , you know exactly which Honduran or Peruvian hardworking farmer will receive the dollars from your purchased coffee! You will also be assured that the coffee farmers who are farming your coffee are receiving a more than fair wage. story is uplifting and genuine. We learned so much from his story: What is a as it pertains to coffee "What if you only had 10 years to live?" What to do when your body feels inflamed. Grab a hot cup, drink it how you like it and enjoy! Looking for a home in the Triangle? Contact Lora Harris - your   And get your wine & beer at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burg

-We take a break from our typical food and beverage conversations to talk about a serious, yet sadly under-reported crime happening in restaurants all over the world: DFSA, or Drug Facilitated Sexual Assault. -Sophia Woo, owner of  sits in as guest host as we open up the conversation to DFSA with CEO Barbara Cook and Director of R&D Dr. Nick Letourneau of Undercover Colors (). -Undercover Colors is a unique portable product that has the power to detect if your drink has been drugged, whether it's alcoholic or nonalcoholic. The test comes in the form of a small medallion, slightly bigger than a quarter, that you can simply place a drop of your drink on to detect whether or not your drink has been spiked with date rape drugs. On the podcast, we test the product and dive into a deeper discussion as to why Undercover Colors is so important. While the test doesn’t solve the complicated problem of sexual assault within the food and beverage industry, it is extremely useful in protecting ourselves and others whe

-How two gentlemen and went from selling local shrimp on the side of the road to becoming the preeminent purveyor of high quality North Carolina seafood in the RDU triangle. -We discuss the evolution of from wholesaler to restauranteur. The luck of hiring chef and all the cool things you can do with Red Mullet. People talk about no waste in restaurants, this is legitimately using the entire fish with ZERO waste! -Eat local, buy local, listen locally! -Looking for a home in the Triangle? Contact Lora Harris - your   -And get your wine & beer at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.  Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cockta

-Find out exactly what Kombucha is and how it's made. Learn about the connection of your gut to your brain, seriously. Plus, there is a surprise story of how a shaman helped shaped this beverage business. Finally, as if you needed other reasons to listen Max and Adrian (founder of Tribucha) have an "idea off!" #camoyogapants -Grab a few different Kombucha's to try while you are listening, the episode will help you discern differences between each gut benefiting beverage. -Looking for a home in the Triangle? Contact Lora Harris - your   -And get your wine & beer at  Use promo code 'NCFB' at checkout! Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.  Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and bu

Baking, bread, pastry, opening a restaurant all in this episode. Andrew was at the top of the baking game working for as the executive pastry chef for . However, Andrew felt the need to do more, to do something all his own. Andrew explains technique but also intention. is an understatement. Take a listen to find out why this guys bread is so sought after and why his cafe opening is so highly anticipated. 

How to conceive a cocktail bar? and of Kingfisher Durham have thought it all out, or at least they sounded like they had. Sean and Michelle share the lessons they learned while attending . We even get a tip on the cocktail scene in Africa.   We delve deep into how to open a high end cocktail bar. No stone was left unturned, we got into everything from writing the correct job posting that leads to cultural diversity amongst your staff. Menu creation and design and how to not alienate guests by creating an inclusive cocktail menu. We even discuss business leadership as Matt uses the as a hypothetical obstacle for a bar owner. This episode is deep and thoughtful, grab the appropriate beverage!   Get your tickets for Social House & the Carolina Hurricanes All-Star Chef Series

Carla Hall is simply the real deal, honest, hardworking and authentic! In Pittsboro, NC we caught up with Carla at the comfy digs of the The to discuss her personal life, being on and her new book .  Listen in to get a sneak preview into Carla's book and what it's like to trip at the    

Join Matt and Max under the tent at . In listening to this star studded lineup of F&B excellence you will feel as if you are there. Virtually smell the scents, taste the treats, and understand what makes this event the top food festival in North Carolina. Talent includes Jason Smith, Scott Crawford, Miranda Brown, Brandon Shepard, Peyton Smith and Sean Lily Wilson.

We shake things up with a special guest host, none other than Vivian Howard! We are in Kinston at VHQ (Vivian Howard Headquarters) to discuss the ending of the award winning show A Chef’s Life. The finalé was being shot as we conducted the podcast. With Matthew out of town, Max and Vivian sit down with four North Carolina distillers east of I-95 to talk about booze and the history of their businesses. Hear from Jeremy Norris of Broadslab Distillery in Benson, Kevin Graham of Mother Earth Brewery in Kinston, G Patel of Social House Vodka also in Kinston and Scott Smith of Outer Banks Distilling in Manteo. You’re going to want to make sure your glass stays full for this one!

  joins us in the old studio to discuss how he was trying to get out but, his roots kept pulling him back in. Giacomo has infused North Carolina with authentic Italian-American culture by creating . The market has grown into a leading salami brand and additionally Giacomo is one of the founding members of the NC Dept. of Agriculture’s program. Listen in to find out about creating culture, building business and how to cure meats, oh and how to get an     We are heading down to Kinston, NC on a bus to watch the series finale of A Chef's Life with Vivian Howard. Our friends from Social House Vodka, Mother Earth Brewing & Michael's English Muffins are providing food and drinks on the Luxury Bus!  We will also take a tour of Three Stacks Distillery & Mother Earth Brewing before heading to Grainger Stadium to watch the finale of A Chef's Life in the Outfield! Tickets are $85 and include transportation to and from Kinston, complimentary drinks & food on the bus, tour visits of the distillery and brewer

Our first volume of the  series of podcasts features Joe Urban AKA  the Director of Greenville County Schools Food and Nutrition Services. We talk about how he’s making an incredible impact on school lunch programs by incorporating high quality meals for example Certified Angus Beef® Short Rib Sliders!

We’re getting ~saucy~ on volume two of Thursday’s  mini series with Pitmaster Anthony DiBernardo of  in Charleston! We speak with him about his time serving in the U.S. Navy, learning how to cook while on a submarine and the variables of BBQ sauces.

On volume three of the  mini-series, we talk to Chef  of about the food and culture of New Orleans, including Creole and Cajun cooking, and ’s infamous Turtle Soup

on volume four, one of Charleston’s coolest food bloggers, Candice Herriott-Townsend of , who has also just released her first book, , discusses low-country cuisine and the potential of franchising the NC F&B Podcast to South Carolina (!!)

This dynamic duo stars in volume five of our  mini-series for Thursday’s podcast! We talk with Rodolfo Sandoval  and  of about Mexican food and Matthew’s cookbook, coming out in the Spring, which we’re also doing a separate podcast on about the making of a cookbook!

On tomorrow’s podcast! The 6th volume of our mini-series will feature Chef Teddy Diggs of , who discusses his upcoming pizza joint and collaborating with  and  

 founder and owner of talks bourbon,  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   Producer ( who also produces ) and (owner of , , ) 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 ( , , , , Gray Brooks, ). 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 and . 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 . 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 ChickenWire to support the relief. Click  for

We are home for the Hurricane and figured everybody could use some extra entertainment during this time. With being affected most by , 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 , at , of and of . 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 > .