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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. 

"Our intention is to create a behind-the-scenes conversation between industry professionals. Whether we are speaking with an advanced level sommelier about their wine program or a chef about breaking down an entire pig, we just want the conversation to be real, unedited and honest. The food and beverage world is a unique industry, and North Carolina's food scene is growing everyday.

Take a listen. We hope to entertain, teach and inspire while offering some specific information about the NC food scene."

 -Max & Matt

Mar 28, 2019

 Oakwood Pizza Box is the best version of the neighborhood pizza joint you grew up with. Anthony Guerra is a perfectionist of everything from Air Jordans to tomato sauce. Listening to this podcast will help you understand why and how Anthony Guerra was so successful at Bella Mia, An, and with opening Crawford &...

Mar 21, 2019

CEO of MATI Energy drink Eric Masters gives Max and Matt a "pick me up?"This episode dives deep into beverages and the healthy options available. 

We discover the effects of the Guayusa leaf and what the heck is Theobromine. You will also learn how bottled water came to be a staple of American society.

Listen in,...

Mar 14, 2019

 Sean McKinney raises the wand to his temple, then to Whit Baker's temple, they draw out their thoughts into the pensieve and it ultimately goes into your brew. Words cannot aptly describe how thoughtful and avant-garde the beers from Ancillary Fermentation are. Ancillary Fermentation is a side project or little...

Mar 7, 2019

"To ensure no one goes hungry in Central and Eastern North Carolina," this is the clear mission of the CENC Food bank. Have you ever wondered why it is in our state, with a bounty of agriculture and produce, we have so many hungry?

Listen in to find out how the CENC is facilitating the connection between food produced...