Apr 23, 2020
Innovation and sticktoitiveness are just a few words that come to mind when you consider what these 4 businesses are doing to battle against Covid-19. This episode shines a light on four Triangle-area food industry professionals who are stepping things up during quarantine to provide for the community. We talk to Jacob Boehm of Snap Pea about how he cooked Passover dinner for 50 plus family and friends on his own dime and continues to pay his salaried employees. Chef Jake Wood of Lawrence BBQ talks about what it’s like to roll out a new business in a curbside capacity. Neal Benefield of Hawthorne & Wood discusses about how they’ve pivoted their fine dining menu into one that makes sense for takeout. We then go to downtown Cary where Chef Christoper "coco' Lopez and GM Hayden Hall of Postmaster tell us why they changed their entire concept into @govt.cheeseburger. Make sure to tune in tomorrow to hear more! Oh, and there might be a Brisket Block Party in the future!
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The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media
For booking or questions about the show, contact: firstname.lastname@example.org
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&Bpodcast.
Max is a front-of-house veteran/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.
Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina four years ago and works as a wine distributor.
For questions, comments and booking, contact us at email@example.com
Eat & Drink Merrily!