Feb 28, 2019
When opening a "Pizza Joint" one must give major thought to
Which pizza oven? this is a hot button issue, do you go wood burning? Brick? Or dare I say electric deck like a Moretti Forni?
What style of pizza? Neopolitan? Romano? Deep Dish? New York Style? Or maybe something new and different that I've never heard of?
What's the crust like? Is it cracker thin? Fluffy? Does it have a good chew?
Culture and quality of life - well if you need us to expand upon this, then you simply need to listen to Chef Teddy Diggs, he has given major consideration to it all.
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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.
Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving toÂ 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 two years ago and works as a wine distributor.
Eat & Drink Merrily!