Delve into the enchanting world of champagne with Laurent-Perrier, through insightful discussions from the 4th generation of the family, Lucie Pereyre, about their rich history, dedication to quality, and innovative practices. Learn about the nuances of champagne-making, the importance of Grand Cru vineyards, and the company's commitment to excellence across generations. Joined by the President of Laurent Perrier US, Michelle DeFeo, discover the unique position of Laurent-Perrier in the market and the fascinating journey through time towards future champagne innovations.

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Jessica Lee and Kelly Santel met at the Club. Got married at the Club, and even had a child... at a hospital... c'mon, there's health regulations... and sometimes it simply doesn't work out. But sometimes, it actually turns into something beautiful in its own unique way. 

Listen in to hear the ex-couple, but current business owners, detail their journey of running the University Club amidst a divorce, a pandemic, and coming together to co-parent their 2 children, their daughter, and The University Club.

We also delve into the Club's Chef Alejandro Uribe's culinary competition victory at Cooking for the Kids.

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Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.

 

00:00 Welcome to the North Carolina Food and Beverage Podcast

00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine

01:13 The Evolution and Resilience of Italian Food in America

04:57 The Art and Zen of Pasta Making

10:32 Navigating the Business Side: From Chef to Cisco Specialist

16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales

22:45 Reflecting on the First Day and Sales Experiences

22:56 The Evolution of Work-Life Balance in the Restaurant Industry

24:02 Improving Quality of Life for Restaurant Workers

25:45 The Impact of Minimum Wage Laws on the Restaurant Industry

27:55 Rethinking Tipping and Sales Commissions in Restaurants

29:17 Leveraging Technology for Restaurant Efficiency

33:35 Exploring Italian Cooking Trends and Ingredients

39:10 The Significance of Local Sourcing and Cisco's Role

42:13 Big Business Supporting Small: A New Era of Convenience

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We chat with Chef Manny Barella, visiting from Denver, Colorado. Barella, a Top Chef contestant and renowned chef, discusses his culinary journey, the inspiration behind his cooking, and his excitement for participating in Bubbles and Brisket. Beyond sharing his experiences on Top Chef and his recent culinary experiments, Barella also reveals his upcoming venture in Raleigh, Jaguar Bolera, an entertainment-focused concept aiming to offer high-quality, scratch-made food. The conversation touches on Barella's diverse cooking influences, expectations for his new project, and the significance of his Top Chef fraternity.     01:41 Chef Manny's Brisket Adventures 03:07 Diving Into Top Chef: The Competition, Challenges, and Cheese Curds 10:14 Building a Brand and the Business Side of the Culinary World 11:45 Chef Manny's Top Chef Cheese Curd Challenge: A Learning Experience 18:31 From Mexico to Michelin: Chef Manny's Culinary Odyssey 26:59 Journey to a Dream Job: From Michelin Stars to Top Chef 29:00 The Birth of Jaguar Bolera: Elevating Entertainment Dining 37:37 Culinary Innovations: Blending Cultures and Flavors 41:52 Expanding Horizons: From Chef to Culinary Director 46:47 Top Chef Insights: Behind the Scenes and Future Collaborations 55:54 A New Chapter in Raleigh: Bringing Unique Dining Experiences

 

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We are joined by a newly minted contestant on Top Chef from Durham, NC Savannah Miller. Max & Matt delve into Savannah's culinary journey, from her beginnings in Southern Pines and education at the New England Culinary Institute to her roles in various restaurants, including her current role at M Tempura. The conversation highlights her early interest in pastry, her move toward a broader culinary role, and her experiences with Top Chef — including the audition process, working under the scrutiny of cameras and judges, and the challenges and opportunities that come with being on the show. Additionally, the hosts discuss their upcoming event, Bubbles and Brisket, and extend an invitation to Savannah to participate. The episode also touches on potential career paths post-Top Chef, and Savannah shares her dreams of owning a business that encompasses a restaurant, events, and a commissary kitchen on a farm.

• 03:06 Savannah's Journey: From Southern Pines to Top Chef
• 15:09 A Deep Dive into Top Chef and Savannah's Journey on the Show
• 25:27 The Unique Experience of Filming Top Chef in Wisconsin
• 29:06 The Intense World of Cooking Competitions
• 30:10 The Evolution of Chef Caliber on Cooking Shows
• 37:17 The Impact of Reality TV on Personal and Professional Life
• 39:21 Dreams and Aspirations Post-Top Chef
• 51:13 Reflecting on the Top Chef Experience and Future Opportunities 

Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast

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Lastly, we have a bonus episode that features the ladies of the NC F&B Podcast, that’s right, Sarah C Weiss and Felicia Trujillo take over the microphones to show us how to do a proper interview, featuring the local and delicious Boombalattis Ice Cream owners, Kristen and Wes Bechtel.

Be sure to follow us on Instagram at NCFBPOD and though this week is audio only, follow us on youtube at youtube.com/@ncfbpodcast

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Our third episode from Feast of Wilmington features the Journalistic talents of Raleigh Magazine’s Melissa Howsam and Lauren Kruchten, local podcast and great social media follow What’s Up Wilmington as well as digital creators Abbi and Bert of Dailey Dines Together

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We devote this episode at Feast of Wilmington specifically to Chef Bobby Zimmerman of True Blue Butcher and Table. It's a comprehensive dive into the world of entrepreneurship, post Covid  pivots and straight up Butcher-talk.

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The inaugural Feast of Wilmington's first night is a VIP experience with notable participants including Matthew Register from Southern Smoke in Garland, Ben Knight from Benny's Big Time Pizzeria, and Chef Will Copeland from Circa 1922 and Kevin Draper of G Prime in downtown Wilmington. We talk about their culinary offerings, experiences, and reflections on the local food scene in Wilmington.

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In this episode of the North Carolina Food and Beverage Podcast, Max and Matt dive into the story of Tamasha, North Carolina's latest culinary sensation. They are joined by the restaurant's visionary duo, owner Mike Kathrani and Chef Bhavin Chhatwani. The podcast explores Tamasha's inception, from Kathrani's leap from hair salon entrepreneurship to the restaurant industry, to Chhatwani's illustrious career as a Michelin-starred chef. Listeners will get a behind-the-scenes look at the challenges and triumphs of launching a modern Indian restaurant in Raleigh, the evolving local food scene, and the passionate individuals making it happen. They also cover the restaurant's participation in a local Iron Chef challenge, their aggressive approach to building a comprehensive wine and whiskey program, and the philosophy of treating guests with utmost reverence, deeply rooted in Indian culture.

 

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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

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Enjoy Duke's Mayo - It's Got Twang!