Nc F&b Podcast

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 > .  

Gear up for Hurricane Flo with 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 in

This is the ultimate pork show. dives deep into how his has distinguished itself from so many other hogs. We discuss everything involved into producing delicious pork from choosing the right breed like and , using , and of course tips for curing the meat. Sam's success has been recognized by winning two for his and . On top of everything else Sam does, he finds time to run , one of the top BBQ joints in the Triangle and be an integral part of    

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 . Then, that 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 , , and . Listen in, it will make your heart and ears happy plus some great recipes for your tummy.

and are crushing it in downtown . Tyler (Owner) and Chris (Chef) opened 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 , , , , 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.

is the and the Champion from 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  (now called Mumbai). We chat about working for , the success of and how Chef Floyd is furthering awareness of fine Indian food in America with . 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 CEO . This episode takes us beyond "," 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 Friends & Sponsors: and  Hosts: & Producer: Announcer/House Voice: Music: Marketing Management:  

It is as if did a culinary tour of just France instead of a whole . Thankfully no dogs were thrown off the and zero monuments were harmed in the recording of this podcast. and (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 . We delve into regional cuisine differences between , and the  and very importantly understand  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: Detailed Show notes @   Friends & Sponsors: and  Hosts: & Producer: Announcer/House Voice: Music: Marketing Management:  

Never Work A Day In Your Life That’s what Tina Vaughn and Chef Chip Smith have accomplished by opening in the . Never before will you hear a story of such genuine dedication to hospitality. Tina left her career as a 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 and 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 order to help digestion after a big meal. Chip is sincerely influenced by the season and t

In this episode, we speak to the Beverage Director of Group, as well as many of 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? fused passion and education into a profession. As if achieving a masters degree in Art and Museum studies from wasn’t enough, Lindsay went on to complete certification! Putting her formidable education into practical application, Ms. Rice created 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 . 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: Detailed Show notes @   Friends & Sponsors: and   Hosts: & Producer: Announcer/House Voice: Music: Marketing Management:  

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 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 You will learn how , and 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 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 into a food truck, wouldn’t you? Well, when and are not instructing perspective chefs (at ) they are retrofitting their historic RV into being one of the top food trucks in !   Hear how Chefs Paul and Brian plotted to win the , that victory would be the impetus for . Listen closely for tips on grilling, food organization and cooking education.

#Golfanyone? Well, sort of. Max and Matthew ventured out to to experience the 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 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 . The interview with Mr. Verica took place days before the opening of his new restaurant . 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 that is providing some of the best sea salt in the country. Nancy Bruns of revived her family’s business and is helping chefs across the south Season their food.   Finally, we got around to golf. We played golf with the #spir

#Golfanyone? Well, sort of. Max and Matthew ventured out to to experience the 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 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 . The interview with Mr. Verica took place days before the opening of his new restaurant . 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 that is providing some of the best sea salt in the country. Nancy Bruns of revived her family’s business and is helping chefs across the south Season their food. Finally, we got around to golf. We played golf with the #spiritgu

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to and the (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 bring us into their world of highlighting the local fishermen and crabbers. Also, Chef , 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: and 
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“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 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 ( ) or the The Irishman Brown Ale ( ). Give this episode a listen and "De Opresso Liber,” regarding your beer palate!   Friends & Sponsors:   and 
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Thrive NC , and were just a few of the many chefs to lend their time and efforts to 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 , , and Sam Jones. Thrive NC is a prime example of how big business such as 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 eliminate food waste, lessen food insecurity and create sustainable food systems. North Carolina is actually leading the way in the south for many of our c