NC F&B Podcast

Episode 18 - Chef/Owner of Provenance, Teddy Klopf. In this episode, we learn about the beauty of North Carolina, seen through the eyes and tastebuds of an extremely passionate chef. Klopf opens up about his multiple near-death-experiences and how it lead to his purpose in life... We get into foraging, wine, olive oil, cauliflower, and Matt asks Teddy how he handled the tough-love restaurant review from the News & Observer's Greg Cox. Teddy's humble and honest approach to the question (as well as life) is refreshing.

Episode 17 - Charlotte Week comes to a close with Chef Chris Coleman, the Director of Culinary Experience at the Charlotte Marriott City Center and Stoke Restaurant. He talks about growing up in Charlotte, cooking with grandma, the history of Marriott Hotels, and great local eats. One thing we learned about the local food scene is Charlotte is it's one close-knit, whiskey & pork infused family. We can't wait to come back.

Episode 16 - In this episode, Cocktail Sensei Stefan Huebner drops knowledge all over the bar. We talk about his new place, dot dot dot (...) while discussing his history. There's mention of 'dick-swinging competitions', 'bringing a pencil to a gun-fight' and how 'Mixologists serve drinks, bartenders serve people'. All of these quotes come from Stefan. He's intense and extremely entertaining. Put your ear buds in and head to your local watering hole while you listen. It's happy hour.

Episode 15 - Day 3 of Charlotte Week! Chef Matthew Krenz takes the elevator from the Asbury to our temporary studios at the Dunhill Hotel in the heart of Downtown Charlotte to chat about cooking, farming, ranching and yelling at line cooks. Chef Ben Philpott of Block & Grinder sits in as our Charlotte affiliate. Learn the gritty details of being the in the kitchen amidst the truth and passion of Chef Krenz' culinary beliefs. We learned a lot. We hope you do as well.

Episode 14 - Bar Manager of Charlotte's Dogwood Southern Table & Bar, Brian Lorusso. Barman Brian Lorusso gets into hospitality, hospitality and hospitality. It's clear that's what makes his bar sing. We chat about Tiki cocktails and a trip to Iceland while understanding why we do this... "This' being 'service'. It's not for everyone, everybody. We felt a calling... do you?

In this episode, it's the beginning of Charlotte week and Chef Ben Philpott joins us get things kicked off. Ben is the executive chef of Block & Grinder (2 locations, Charlotte and Langtree). Ben chats with us about the perfect 'Grind' for an amazing burger and we discuss the trials and tribulations of NC health code rules. Chef Philpott joins us for the week as our Charlotte affiliate for other episodes this week. Listen every day for new episodes this week!

In this episode, Max & Matt sit down with Steve Mangano, the founder/creator of the CurEat App. CurEat is all about enabling consumers to find great independent restaurants by discovering restaurants based on geography, our CurEaters, and their friends. Cut through the clutter and find independently owned restaurants in your destination. Cultivate your lists with your friends, family, and the community.

In this episode, it's our Valentine's Day & Chocolate Show! We speak with Co-CEO & Chocolate Maker of Videri Chocolate Factory, Sam Ratto. We chat with Sam about the art of chocolate making, good coffee, fair trade, Snoop Dogg & the LBC, living in California and why he moved to North Carolina. Also, Videri Chocolate Factory turns 5 years old this weekend! Max gives us his picks for great Valentine's Day restaurants and everyone tells their best V-Day story.

In the Cider episode, we sit down with Black Twig Cider House owner, Mattie Beason. Mattie B is only one of eight Cider experts in the nation and he gives us an intriguing conversation about all things cider related. We talk about the Basque Region, Spain, France, and local North Carolina Cider producers. We also learn what and how to say 'Txotx'! Click to listen!

***Bonus Episode*** In this episode, Max & Matt highlight the best moments of the NC F&B Podcast in 2016 while imbibing some delicious local cider. They also feature a few reviews for some of the local Raleigh restaurants. Happy New Year North Carolina!

In this episode, the whiskey professor Bernie Lubbers joins us to talk whiskey, bourbon, bottled in bond and a little bluegrass. Bernie Lubbers is the National Brand Ambassador for Heaven Hill Distilleries as well as an accomplished bluegrass guitarist. Bernie performs live at the Crunkleton and we weaved a few of his songs into the show. Time for school, the professor is here.

In Episode 8, the Chef episode, Max & Matt sit down with beer, bourbon & Angus Barn Executive Sous Chef Scott James & Plates Kitchen Executive Chef Chris Santucci to talk about kitchen life. Both Chefs once worked at Midtown Grille, a classic Raleigh establishment and where Host Max Trujillo was the General Manager for 3 years.

Episode 7 - Max & Matt welcome Jamie DeMent, co-owner of Piedmont Restaurant, Coon Rock Farms and Bella Bean Organics. Jamie gives an in-depth look at what it takes to be a true farm-to-fork restaurant as well as provide organic food from her farm, Coon Rock Farms. We talk about her upcoming cookbook as well as Bella Bean Organics, an online Farmers Market delivered to your doorstep. This was North Carolina food summed up in just a little more than an hour.

In our first episode, we chat with former Umstead Hotel/Herons Restaurant Beverage Director, Hai Tran. Hai discusses his start in the industry, how he became a sommelier and how his Duke basketball career didn't quite pan out. Hai also announces his new position at the Rittenhouse Inn in Pennsylvania.

In this episode, we get to know one of our hosts, Matthew Weiss. He discusses how he got his start in the industry, living in Los Angeles and New York, his travels abroad and ordering wine for the family as a child.