NC F&B Podcast North Carolina Food & Beverage
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Hospitality industry veterans, Max Trujillo and Matthew Weiss, 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.
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How Do You Like ‘dem Apples? East Bower Cider Company
In this episode of the North Carolina Food and Beverage Podcast, co-hosts Max Trujillo and Matthew Weiss explore the world of cider, a fermented beverage adjacent to beer, wine, and spirits. They are joined by Oliver Koch and Dustin Skywalker from East Bower Cider, who share insights into the cider-making process, discuss the distinctions between making cider and brewing beer, and address the industry's stance on the terminology. They also delve into the types of apples used in cider making, emphasizing the shift towards using 100% North Carolina apples and the trend towards cider-specific apple varietals. The guests further discuss the challenge of fighting the stereotype of cider as a sweet drink, sharing their backgrounds in the beer industry and their mission to introduce cider as a sophisticated, enjoyable beverage. The episode also touches on the logistics and challenges of running a cidery, including sourcing from Cisco, and concludes with a dive into cider styles, the importance of varietal specificity, and the future goals for East Bower Cider.
00:00 Welcome to the North Carolina Food and Beverage Podcast
00:48 Diving Into the World of Cider
01:22 The Art and Science of Cider Making
02:23 Exploring Apple Varieties and Cider Making Processes
05:41 Battling Cider Stereotypes and Embracing Craft
15:48 The Business Side of Cider: Challenges and Opportunities
17:34 A Deep Dive into Coffee with Carrboro Coffee Roasters
24:18 Exploring the Transformation of Local Spaces
25:23 A Deep Dive into Cider Making: Techniques and Challenges
26:40 Bridging the Gap: Crafting Ciders for Beer Lovers
27:32 The Art of Carbonation and Flavoring in Cider Production
29:21 Scaling Production: Challenges and Aspirations
36:50 The Journey of Starting a Cidery During a Pandemic
42:20 Future Plans and Community Engagement
Get your tix to Bubbles & Bagels here
On the mic this week:
@trujillo.media
@weisswine
Join our Facebook family: @NCFandBPod
Follow us on Instagram: @ncfbpod
Support our Sponsors:
Welcome SYSCO as our Title Sponsor!!
Drink better coffee - get Carrboro Coffee Roasters Here
Enjoy Duke's Mayo - It's Got Twang! -
Pouring Innovation into Tradition: Foxcroft Wine Co.'s Approach to Wine and Dining
Conrad Hunter has lived 5 lifetimes and knows as much about music as any music pro and more about wine than most Sommeliers! However, hospitality is where him and Foxcroft flex their muscle best. This episode is complete with:
Why Frank Sinatra does not move pianos Inspiration of wines like La Mission Haut Brion And the lore of former Charlotte restaurant Chez Darryl. Get your tix to Bubbles & Bagels here
On the mic this week:
@trujillo.media
@weisswine
Join our Facebook family: @NCFandBPod
Follow us on Instagram: @ncfbpod
Support our Sponsors:
Welcome SYSCO as our Title Sponsor!!
Drink better coffee - get Carrboro Coffee Roasters Here
Enjoy Duke's Mayo - It's Got Twang! -
The Art and Business of Baking with Kristen Mullins of Slice Pie Company
In this episode of the North Carolina Food and Beverage Podcast, co-hosts Max Trujillo and Matthew Weiss sit down with Kristen Mullins, the owner and head baker of the award-winning Slice Pie Company. From humble beginnings, refining her father's traditional pie recipes to owning a successful business, Kristen shares her journey and the unique challenges she overcame during the COVID-19 pandemic.
As she discusses her experiences of being a pie expert, the future of Slice Pie Company, and her innovative sales strategies, the conversation takes an exciting turn exploring trendy food industry topics such as the growing importance of diversifying roles and the potential decline of sommeliers in mainstream American restaurants.
00:00 Introduction to the North Carolina Food and Beverage Podcast
00:37 Meet the Hosts: Max Trujillo and Matthew Weiss
00:54 Special Guest: Kristen Mullins, Owner of Slice Pie Company
02:01 The Art of Pie Making and the Journey of Slice Pie Company
02:54 Exploring the Neighborhood: Saunders Street, Raleigh
04:56 Upcoming Events: Bubbles and Brisket, Bubbles and Bagels
08:43 The Slice Pie Company: Behind the Name and the Pies
11:03 The Vegan Surprise: Unveiling the Secret of Slice Pie Company's Crust
26:02 Celebrating Pi Day and Slice Pie Company's 10th Anniversary
26:47 Pie Day and Catering
27:24 The Journey to Becoming a Pie Expert
29:07 The Birth of a Passion for Pie Making
31:41 The Impact of COVID-19 on the Business
33:43 The Challenges and Triumphs of Running a Pie Business
34:57 The Future of Slice Pie Company
37:28 The Art of Pie Making
39:27 The Importance of Entrepreneurship and Education
42:05 The Role of Family in the Business
48:44 The Importance of Wine Knowledge in the Restaurant Industry
56:44 The Future Plans for Slice Pie Company
On the mic this week:
@trujillo.media
@weisswine
Join our Facebook family: @NCFandBPod
Follow us on Instagram: @ncfbpod
Support our Sponsors:
Welcome SYSCO as our Title Sponsor!!
Drink better coffee - get Carrboro Coffee Roasters Here
Enjoy Duke's Mayo - It's Got Twang! -
Life, Loss, and Love: The Journey of Chef Dan Jackson
Chef Dan Jackson of Osteria Georgi shares his journey in the restaurant industry and coping with his wife Stephanie's passing. He also discusses his time at Eleven Madison Park, meeting his wife there, and eventually opening his restaurant in Chapel Hill. The episode also touches on managing a restaurant while raising three children, and how tragedy gave him an interesting perspective on life. The hosts, Max Trujillo and Matthew Weiss, along with Chef Dan, engage in an in-depth conversation about the realities of running a restaurant and offer some insightful anecdotes about their experiences in the industry.
02:54 Meet the Hosts: Max Trujillo and Matthew Weiss
03:02 Guest Introduction: Chef Dan Jackson of Osteria Georgi 04:25 Behind the Scenes of a Restaurant on Valentine's Day
07:21 The Journey of Chef Dan Jackson
09:21 The Challenges and Triumphs of Running a Restaurant 19:06 Remembering Stephanie Jackson
34:37 The Hiring Philosophy of USHG
35:06 The 51% Rule and Its Impact
35:51 The Stephanie Jackson's 100% Award
36:56 Returning to New York and Joining Union Square Events 37:55 The Challenges and Triumphs of Catering
40:17 Becoming Parents and Navigating Career Changes
41:32 Facing a Devastating Diagnosis
42:10 The Journey of Grief and Resilience
45:57 Looking Ahead: Future Plans and Reflections
Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here -
Changing the Food System & Regenerative Farming With Hickory Nut Gap Farm'
Jamie Ager builds community through agriculture as a fourth-generation farmer from Hickory Nut Gap Farm.
We go deep into Hickory Nut Gap's dedicated drive towards regenerative farming and ethical treatment of animals to produce high-quality foods. We shed light on farming's significant role in climate change, highlighting the importance of diversified farming methods in transforming the food system.
The conversation also encourages listeners to appreciate the contributions made by local ranchers, farmers, and growers within the food and beverage industry.
Further, this episode suggests exploring the topic of regenerative farming more with Jamie Ager and refers to the episode Stop Plowing and Save the World With Regenerative Agriculture with Dr. Allen Williams here
This podcast is available on all platforms.
00:05 Introduction to the North Carolina Food and Beverage Podcast
00:48 The Hosts' Passion for Ethically Raised Animals and Regenerative Farming
01:02 Guest Introduction: Jamie Ager from Hickory Nut Gap Farm
02:27 The History and Evolution of Hickory Nut Gap Farm
07:08 The Impact of Education and Sustainable Agriculture on Farming Practices
15:29 The Challenges and Rewards of Grass Fed Beef Production
26:47 The Role of Regenerative Farming in Addressing Climate Change
29:15 The Vision of Hickory Nut Gap: A Community Partner Model
30:26 Stakeholder Capitalism and the Food System
30:49 The Paradox of Success in Capitalism
31:22 The Impact of Capitalism on Sales
33:39 The Role of Big Corporations in the Food Industry
34:44 The Importance of Local Food Sources
37:44 The Challenges of the Meat Business
38:16 The Importance of Education in Changing Food Systems
38:41 The Need for Paradigm Shifts in the Food Industry
43:14 The Impact of Amazon's Acquisition of Whole Foods
50:07 The Challenges and Opportunities of Grass-Fed Beef
52:45 The Future of Regenerative Farming
57:08 The Role of Processing Plants in the Meat Industry
59:34 The Potential of Grass-Fed Beef in the Food Industry
01:04:25 Conclusion: The Need for Change in the Food System
Listen to our previous episode on
Subscribe to their YouTube page HERE
On the mic this week:
@trujillo.media
@weisswine
Join our Facebook family: @NCFandBPod
Follow us on Instagram: @ncfbpod
Support our Sponsors:
Welcome SYSCO as our Title Sponsor!!
Drink better coffee - get Carrboro Coffee Roasters Here
Enjoy Duke's Mayo - It's Got Twang! -
Take Notice Preeti Waas A Rising Force In The Culinary World
It's the return of the 2021 Person of the Year, 2-time James Beard Nominee, and owner of Cheeni Indian Food Emporium: Preeti Waas. We discuss the benefits of getting nominated with the James Beard Foundation and how it positively affected her business. Also how Indian food is top of mind in the food industry. Get insights on how to expand your restaurant, and your influence on the industry. There's a lot to unpack in this episode, so let's get started.
Subscribe to their YouTube page HERE
On the mic this week:
@trujillo.media
@weisswine
Join our Facebook family: @NCFandBPod
Follow us on Instagram: @ncfbpod
Support our Sponsors:
Welcome SYSCO as our Title Sponsor!!
Drink better coffee - get Carrboro Coffee Roasters Here
Enjoy Duke's Mayo - It's Got Twang!
Customer Reviews
Every episode makes me want to go eat there
Max and Matt do a wonderful job of showcasing all the food and restaurant talent in NC. The podcast is very well done, too, great production
Just What I Have Been Missing
I moved to the triangle from LA a couple years ago where I was really connected to the food industry and have really struggled to find that here in NC. This show gives me a sense of what I’ve been missing in how they talk inside baseball about the industry, weave connections between current and former guests, and dig deep into the stories of why people do what they do. It’s like having a local version of my favorite NPR show Good Food.
Supporting F&B Employees
Thankful. As this pod continued to grow, I saw an even greater emphasis on the people of F&B in NC. Showcasing small businesses, entrepreneurs, producers, creators, servers, bars and restaurants means not just throwing love at venues but throwing respect and care for the people in the industry- from servers, bussers, barkeeps, BOH, farmers, product entrepreneurs, etc. Let’s keep the conversations going and building greater equity, living wage pay, small business and community support ! Well done y’all!