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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

Sep 21, 2017

Episode 3 - Clark Barlowe & the KUDU Grills of Lambstock We brought the team to Border Springs Farm in Patrick Springs, VA for the 8th year of Lambstock; a chef-inspired, invite-only, event that happens every 2nd weekend of August. As a podcast that primarily focuses on the food & beverage industry of North Carolina, we traveled up to Virginia for a unique experience that is known to many in the restaurant industry. No money exchanges hands. It's a collective of like-minded people bringing their talent and experience to provide food & drink for a few days while camping out in a sheep pasture. IN EPISODE 3 - We learn about the best open fire grill in the South, produced by Stebin Horne of Kudu Grills. And we end our Lambstock experience with Chef/Owner of Heirloom in Charlotte, Clark Barlowe. We talk podcasts, mushrooms, his bromance with Kyle and why Lambstock is important to our industry. This series sponsored by: The CurEat App Food-Seen Van Daughtry Consulting