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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

Nov 1, 2018

How to conceive a cocktail bar? Sean Umstead and Michelle Vanderwalker of Kingfisher Durham have thought it all out, or at least they sounded like they had. Sean and Michelle share the lessons they learned while attending Tales of the Cocktail. We even get a tip on the cocktail scene in Africa.


We delve deep into how to open a high end cocktail bar. No stone was left unturned, we got into everything from writing the correct job posting that leads to cultural diversity amongst your staff. Menu creation and design and how to not alienate guests by creating an inclusive cocktail menu. We even discuss business leadership as Matt uses the Urban Meyer scenario as a hypothetical obstacle for a bar owner. This episode is deep and thoughtful, grab the appropriate beverage!


Get your tickets for Social House & the Carolina Hurricanes All-Star Chef Series HERE