NC F&B Podcast
Hospitality industry veteran Max Trujillo goes behind the scenes of North Carolina’s thriving food and beverage culture. On the NC F&B Podcast, you’ll hear from local chefs, sommeliers, distillers, farmers, brewers, and the whole colorful cast that makes up the state’s culinary scene.
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Unleashing Potential: A Woman's Story of Transformation and Entrepreneurship with Jillian Whitlow
08/21/2025
Unleashing Potential: A Woman's Story of Transformation and Entrepreneurship with Jillian Whitlow
Join Max Trujillo, host of the North Carolina Food and Beverage Podcast, as he chats with his coworker from PFG, Jillian Whitlow. Jillian, an impressive culinary school graduate, has lived in North Carolina for over two decades but will always be a New Yorker. Her story takes us from her early days of culinary training in Arizona to her current passion for horses and fitness. Having undergone a significant weight loss journey, Jillian has transformed her life through discipline and hard work. She is also the creator of Che Figata, a line of women’s chef jackets designed for both fit and function. Balancing a demanding career, family responsibilities, and her side business, Jillian embodies resilience and determination. This episode dives into her entrepreneurial spirit, the challenges of travel volleyball for her kids, and her relentless drive for success. With humor, heartfelt moments, and a glimpse into the world of food sales, this conversation is both inspiring and entertaining. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Meatballs and Mixology: An Adventure in Angier, NC with Giuseppe's Corner
08/14/2025
Meatballs and Mixology: An Adventure in Angier, NC with Giuseppe's Corner
Join host Max Trujillo on the North Carolina Food and Beverage Podcast as he dives into the vibrant culinary world of Angier, North Carolina. Let’s chat with Giuseppe's Corner, an Italian deli renowned for its authentic New York-style sandwiches. Max is joined by deli owners John and Mike Canepa, and famous local bartender, Zachariah Williams. Listen in as they discuss everything from sourcing bread directly from New York, experimenting with cocktail recipes, firing employees, and their recent TikTok fame. The episode also touches on Angier’s emerging food scene, quirky customer stories, and even an unexpected night out at a Kesha concert. Perfect for food lovers, aspiring chefs, and anyone who's ever wondered what it's like to run a deli. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Max & Anthony's Culinary Adventures: A Foodie Podcast Special
08/06/2025
Max & Anthony's Culinary Adventures: A Foodie Podcast Special
In this lively and impromptu episode of the North Carolina Food and Beverage Podcast, host Max Trujillo welcomes the incredibly positive and quintessentially Italian Anthony Rapillo. They laugh about Anthony's Italian aura and share anecdotes about getting back into the podcast groove. Anthony discusses his spontaneous appearance on the show, attributed to his upcoming TED-style talk at . He shares insights on setting short-term goals and his involvement with La Taqueria, V Pizza, and Flask Cocktail Bar. Amidst humorous banter, Anthony opens up about industry connections, overcoming personal chaos, and the importance of faith in his life. Max reflects on his experiences with Craften, organizational challenges, sleep issues, and finding joy in his work at PFG. The conversation is both humorous and heartwarming, with shoutouts to local personalities and deeply personal revelations. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Sri Lanka Meets Carolina: Spice, Flavor, and a Dash of Pizza
07/17/2025
Sri Lanka Meets Carolina: Spice, Flavor, and a Dash of Pizza
In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo visits Aromaa, a new Sri Lankan restaurant in Raleigh. Max speaks with the owner Sherwin, his daughters Stephanie and Jennifer, and Chef Kalpa about the culinary delights of Sri Lankan cuisine. They discuss the restaurant's origins, the distinctive flavors and spices used in Sri Lankan cooking, and the differences between Sri Lankan and South Indian food. The conversation also covers Aromaa's unique blend of traditional Sri Lankan dishes and fusion items like curry pizzas, as well as their plans to introduce a full bar. The episode gives listeners an inside look at the restaurant's operations and showcases the passion and dedication of the Aromaa team. It concludes with a tasting session and a promise of more exciting culinary offerings to come. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Tacos and Tariffs: A Capitol Encounter with Congresswoman Deborah Ross
06/19/2025
Tacos and Tariffs: A Capitol Encounter with Congresswoman Deborah Ross
Host Max Trujillo welcomes Congresswoman Deborah Ross for an insightful discussion. We explore topics such as North Carolina's vibrant food scene, the significance of Juneteenth, and the intersection between politics and the food and beverage industry. Congresswoman Ross shares her culinary favorites in the Raleigh Triangle area and details her legislative efforts to support the local food industry. The conversation also delves into broader issues like tariffs, the importance of a strong food community, and the current challenges in the U.S. agricultural sector. The episode emphasizes the role of public awareness and engagement in driving meaningful change. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Bubbles, Brisket, and the Business of Being Mo
06/12/2025
Bubbles, Brisket, and the Business of Being Mo
Host Max Trujillo and his co-host, Hershey the dog, welcome the talented and outspoken chef, Mo (). The conversation traverses Mo's eclectic background, from her roots in Philadelphia to her pivotal role as head chef at in downtown Raleigh. They bounce back and forth from recapping the 5th Annual Bubbles & Brisket, some personal details in Max’s life, and the similarities to other events happening around town. They delve into Mo's controversial past involving a heated incident at Plum in Durham, her entrepreneurial ventures with the Modega popup, and the ensuing journey that led her to helm the kitchen at LA Dive. The episode is peppered with candid discussions about the highs and lows of the culinary world, humorous anecdotes, and even a dash of Malört. This episode is a raw, yet inspiring exploration of resilience, creativity, and the sheer passion that drives a chef to turn challenges into delicious opportunities. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Behind The Stick: Matt Coleman's Mixology Meets Neighborhood Vibe at The Davie
05/22/2025
Behind The Stick: Matt Coleman's Mixology Meets Neighborhood Vibe at The Davie
'Bubbles and Brisket' is in its fifth year, on Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks. Get Tickets In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Matt Coleman, owner of The Davie in Raleigh. They discuss Matt's journey from being a bartender at various high-end cocktail bars like Fox Liquor Bar, to opening his own neighborhood bar. The conversation dives into the evolution of the cocktail culture in Raleigh, the challenges and learnings of running a bar business, and the significance of community spaces in urban settings. Matt also shares insights into his bar's offerings, including special events like comedy nights and live music, and his dedication to maintaining a friendly, unpretentious atmosphere. Alongside personal anecdotes and local industry highlights, the episode reflects on the post-pandemic rejuvenation of Raleigh's food and beverage scene. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Holy Cow! 150 Years of Shipley Farms with Gray Shipley
05/15/2025
Holy Cow! 150 Years of Shipley Farms with Gray Shipley
This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks. Get Tickets Today we speak with Gray Shipley, a fifth-generation owner of Shipley Farms. They discuss the history and operations of Shipley Farms, which dates back to 1872, including its focus on high-quality, pasture-raised beef and pork. They delve into topics like the impact of Hurricane Helene, government and community response, the ethics of farming, and the differences between local farms and large-scale industrial farming. The discussion also touches on dietary issues, the political landscape surrounding food, and upcoming events and new store openings for Shipley Farms. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Bartender Banter: Mixing Humor with Spirits at Wolfe & Porter
05/08/2025
Bartender Banter: Mixing Humor with Spirits at Wolfe & Porter
This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks. Get Tickets Let's chat bartending and bar culture with Jacob Gallant and Ritchie Reno of Raleigh's Wolfe & Porter, a bar offering multiple spaces, including a neighborhood bar, a classic cocktail lounge, and an outdoor patio with live music. We share anecdotes from our bartending days and discussing cocktail recipes, customer interactions, and the evolution of drinking trends. Highlighting their expertise and passion for mixology, we talk about crafting distinctive cocktails and the importance of creating a welcoming environment. The episode concludes with a teaser for an upcoming tiki-themed anniversary party, promising an exciting celebration with themed cocktails and live music. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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The Ideal episode about Ideal's Sandwiches... Get in Line...
05/01/2025
The Ideal episode about Ideal's Sandwiches... Get in Line...
This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks. Get Tickets In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo is excited to talk about delis, sandwiches, and the story behind Ideals Deli Market Gourmet. Featuring business partners Ian Bracken and Paul Chirico, Max dives into their backgrounds, their inspirations from New York-style delis, and the journey of creating Ideals in Durham, North Carolina. With nostalgic anecdotes, they discuss the growth of their business, their unique approach to making fresh sandwiches, and creating a strong community presence without traditional marketing. Banter includes the emotional connections to deli aromas, the specifics of their menu, and humorous takes on topics like PB&J sandwiches and health inspections. The episode wraps up with a focus on their highly successful, beloved sandwiches and a call to visit their market for unique items. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email 00:00 Introduction and Host's Personal Connection 00:29 Discovering Ideals Deli 00:56 Welcome Ian Bracken and Paul Chirico 01:19 The Intense Deli Experience 02:59 Opening and Success of Ideals Deli 04:00 Beer Collaborations and Upcoming Events 07:57 Nostalgia and Deli Memories 20:20 Challenges and Customer Feedback 30:36 The Harlem Chopped Cheese 35:31 A Daughter's Love for Ideals Sandwiches 36:30 Connecting with Customers on Instagram 36:49 The Art of Baking In-House 37:02 The Dilemma of Trying New Menu Items 38:10 The Perfect Cutlet Debate 39:43 Crafting the Ideal Sandwich 41:01 In-House Preparations and Ingredients 44:32 The Importance of Kosher Salt 45:45 Creating New Sandwiches: Bread vs. Ingredients 46:21 Exploring Regional Sandwich Variations 55:30 The Power of Word-of-Mouth Marketing 01:02:04 The Community Support in Durham 01:03:11 The Tin Fish Trend 01:05:32 Wrapping Up: Sandwich Talk and Community
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Go Rae Soju and a Recap of Dreamville
04/17/2025
Go Rae Soju and a Recap of Dreamville
This episode of the North Carolina Food and Beverage Podcast, hosted by Max Trujillo, highlights the return of the 'Bubbles and Brisket' event for its fifth year, scheduled for Saturday, June 7th. The event will feature around ten chefs, multiple bars, and a variety of beverages, including sparkling wines, beers, and potentially a cash bar for full-strength drinks. Get Tickets Welcome Hoon Lee, the president and co-owner of @goraesoju, and Shane Calder, a liquor broker for @dorado.rock, to discuss all things Soju. We delve into Soju’s backstory, its production process, and its rising trend of lower alcohol content. Max sample various Soju flavors like original, peach, grape, lemon, and honey do, and discuss their appeal and potential in markets like nightclubs and bars. Additionally, we chat about Go Rae’s exposure at the Dreamville hip-hop festival and elaborate on its global market presence. The podcast ends with a playful hint at possibly bringing Soju to the Bubbles and Brisket event. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Coastal Culinary Conversations: Behind the Feast of Wilmington 2025!
04/10/2025
Coastal Culinary Conversations: Behind the Feast of Wilmington 2025!
In this episode of the North Carolina Food and Beverage Podcast, hosts Max Trujillo and Chef Savannah Miller dive into a rich conversation that spans from Savannah's Top Chef journey to the intricacies of the North Carolina culinary scene. They discuss Savannah's experience on Top Chef, highlighting her development and the final challenge of cooking the best meal ever. While at the 2nd Annual Feast of Wilmington, the duo explore the roles of various chefs detailing the collaborative efforts of local chefs, progressive meals, and the significance of balancing work and family. Engaging, informative, and filled with delicious details, this episode celebrates the vibrant and evolving food culture of North Carolina. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Hurricane Helene Impact and Project Skyline's Mission
03/06/2025
Hurricane Helene Impact and Project Skyline's Mission
In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo chats with John Seelbinder, of Local Icon Hospitality and owner of multiple establishments, including the newly relocated Merchant and the Architect's speakeasy, Green Light. The conversation covers Seelbinder's unexpected role in disaster relief following Hurricane Helene, where he transformed his Spruce Pine hotel, The Skyline Village Inn into a critical hub for rescue and relief efforts. Despite his new nonprofit commitments with Project Skyline, Seelbinder continues to innovate Raleigh's food and beverage scene with upcoming projects like the Embargo Bar. The discussion also touches on community resilience, the importance of public and private mobilization during crises, and the continuing needs of affected areas. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Drink Malört: Chicago's Liquid Legend Unbottled
02/27/2025
Drink Malört: Chicago's Liquid Legend Unbottled
We dive into the distinctive world of Jeppson's Malört with Tremaine Atkinson, CEO and head distiller at CH Distillery. Known for its unique and polarizing taste, Malört has a rich history dating back to its Swedish roots and Prohibition-era Chicago. Atkinson shares the story of Carl Jeppson, the drink's creator, and the journey of Malört through history, highlighting its revival and growing popularity. The conversation also covers the intricacies of Malört’s flavor profile, its medicinal properties, and its place in modern cocktail culture. Atkinson, an enthusiast of crafting unconventional spirits, emphasizes the authentic and challenging nature of Malört, making it a beloved choice for many, albeit an acquired taste for some. Their discussion is infused with humor, nostalgia, and a shared appreciation for this iconic Chicago liquor. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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A Pasta Passion Kneading to Get Out at Figulina
02/20/2025
A Pasta Passion Kneading to Get Out at Figulina
In this engaging episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Chef David Ellis of Figulina, a newly nominated James Beard Award contender for Best New Restaurant in America. Chef Ellis shares his journey from Stoke-on-Trent, England, through various culinary adventures around the world, including his impactful experiences in Raleigh and his pivotal role at Ashley Christensen’s Poole's Diner. They discuss the inspiration and dedication behind Figulina's artisanal pasta, made fresh daily in an open kitchen for guests to observe. Figulina, located in Raleigh's former Humble Pie space, focuses on creative, scratch-made pasta dishes that transcend traditional Italian cuisine. The episode highlights Chef Ellis’s philosophy, commitment to texture and balance in his dishes, and the exciting provisions section selling fresh pasta and sauces. With insights into the potential expansion of this section and the future vision for Figulina, this conversation captures Chef Ellis’s passion for culinary artistry and his integration into Raleigh’s vibrant food community. Chef Ellis’s story is a testament to following one's culinary dreams and the immersive, heartfelt experiences that shape a successful restaurant. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Irregardless of Tradition: A 50-Year Journey with Lee Robinson
02/13/2025
Irregardless of Tradition: A 50-Year Journey with Lee Robinson
In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Lee Robinson, the current owner of the iconic Irregardless in Raleigh. Lee took over the cafe in 2020, just 10 weeks before the COVID-19 pandemic hit. They discuss the history of Irregardless, including its origins as a vegetarian sandwich shop in the 1970s, its evolution over the years, and the community's love for the establishment. Lee shares his journey in the restaurant industry, having worked in various notable Raleigh establishments like Frazier's and The Pit. The conversation also touches on the cafe's recent innovations, including introducing THC-infused beverages, aiming to maintain its roots while appealing to newer generations. The episode highlights the upcoming 50th-anniversary celebration of Irregardless and Lee's ongoing efforts to ensure its legacy continues in the ever-evolving Raleigh food scene. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Hospitality Trends and Transformations with Courtney Blake of Pilot Light Consulting
01/30/2025
Hospitality Trends and Transformations with Courtney Blake of Pilot Light Consulting
In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo speaks with Courtney Blake, owner and managing director of Pilot Light Consulting. They discuss their shared bi-coastal experiences and delve into serious topics like the natural disasters affecting California and North Carolina. Courtney shares insights into the challenges faced by the food and beverage industry, the evolution of restaurant consulting, and the importance of building sustainable business models. We highlight the essence of California and Southern cuisines, trends in the industry, and the innovative ways to maintain quality and profitability. We explore Courtney's background, her educational journey, and how Pilot Light Consulting helps restaurateurs develop robust business and cultural systems. They wrap up with a discussion on the vibrant food scenes in North Carolina cities like Charlotte, Durham, and Asheville. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Neighborhood Italian: The Charm of Cucciolo Famiglia
01/23/2025
Neighborhood Italian: The Charm of Cucciolo Famiglia
In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo connects with Jimmy Kim and Andrew Robison to discuss their exciting venture into opening the third Cucciolo location, Cucciolo Famiglia, near Southpoint Durham. We get into the unique Italian journey of the Cucciolo brand, from its origin in Korea to its expansion in North Carolina. Kim and Robison reveal their plans for Cucciolo Famiglia to offer approachable, family-friendly Italian-American staples, focusing on a neighborhood restaurant feel. We also reflect on the North Hills community's response to recent local tragedy at Coquette, and our hearts go out to their families, friends and coworkers. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of For inquiries about being a guest, or to sponsor the show, email
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Crafting Legacy: Jim Meehan's Cocktail Philosophy
01/16/2025
Crafting Legacy: Jim Meehan's Cocktail Philosophy
We have returned! And to kick off 2025, the NC F&B Podcast starts right by featuring renowned bartender, author, and cocktail expert Jim Meehan. Celebrating his new book, 'The Bartender's Pantry,' Meehan reflects on his journey from Madison, Wisconsin to New York’s elite bars like Gramercy Tavern and PDT. He shares anecdotes about working with Danny Meyer, the philosophy behind his writing, and his views on the modernization of the cocktail industry. Meehan highlights the importance of service, community, and the true essence of hospitality in bartending. The episode showcases Meehan’s meticulous attention to detail and his dedication to preserving the craft of cocktail making in a fast-evolving industry. The NC F&B Podcast is produced, engineered and edited by For inquiries about being a guest, or to sponsor the show, email
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*Bonus Episode: WineCentric: Understanding The Wine Critic With Eric Asimov of The New York Times
10/30/2024
*Bonus Episode: WineCentric: Understanding The Wine Critic With Eric Asimov of The New York Times
In this inaugural episode of , host Matt Weiss interviews Eric Asimov, the wine writer for The New York Times. They discuss various topics including the importance of evaluating wine producers over individual bottles, the role of blind tastings in wine education, the rise of natural wines, and the cultural significance of wine. Asimov emphasizes that wine should be enjoyed without the pressure of expertise and that there are many layers to the experience of wine appreciation. Follow him on Instagram
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Durham's East Side Treasure: Mike D's BBQ
10/24/2024
Durham's East Side Treasure: Mike D's BBQ
Max sits down with Mike De Los Santos, popularly known as Mike D from Mike D's Barbecue in Durham. We get into Mike D's Dominican heritage, financial and operational challenges faced in the restaurant industry, and the art and science of barbecue-making. It's a blend of humor and seriousness, touching on community support, moral values, and the pursuit of culinary authenticity. Mike D employs a strategy to create standout barbecue sauces and dishes, his commitment to paying a living wage, and the importance of local support in the barbecue business.
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EUPHORIA pt 5 A Dialogue Between Barbecue Roots and French Culinary Techniques with Dylan Cook and Jacques Larson
10/03/2024
EUPHORIA pt 5 A Dialogue Between Barbecue Roots and French Culinary Techniques with Dylan Cook and Jacques Larson
Chefs Dylan Cook from and Jacques Larson of join the conversation, set on day three of Euphoria's Feast on the Field, explores their diverse culinary backgrounds—Dylan's roots in barbecue and his journey from a musician to a pitmaster, and Jacques's expertise in French and Italian cuisine. They discuss the influence of modern culinary trends, the impact of social media, and their passion for pushing culinary boundaries. Their discussion highlights the evolving food scene and the significance of collaborations and shared experiences in the industry. The podcast ends with a shout-out to visit their respective restaurants in South Carolina.
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EUPHORIA pt 4 A Taste of Afro-lachia: Chef T's Story
10/03/2024
EUPHORIA pt 4 A Taste of Afro-lachia: Chef T's Story
Max Trujillo and Swarup Bandyopadhyay introduce Chef T from in Bristol, Virginia, and Chef Sean from Noble Barbecue in Kingsport, Tennessee, recorded live at the Euphoria food festival in Greenville, South Carolina. Chef T discusses her innovative approach to Appalachian cuisine, incorporating elements from the Caribbean diaspora, particularly from St. Vincent. Highlights include discussions about her signature jerk chicken and famous fried chicken recipes, emphasizing the layers of flavors and the importance of execution. Chef Sean highlights the new Noble Barbecue location, emphasizing their creative use of bourbon barrels for tables and the high-end bourbon selection. Both chefs share their dedication to evolving their craft and maintaining continuity in the dynamic culinary world.
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EUPHORIA pt 3 Cooking Humbly, Dreaming Big: The Christian Hunter Interview
10/03/2024
EUPHORIA pt 3 Cooking Humbly, Dreaming Big: The Christian Hunter Interview
Max Trujillo and Swarup Bandyopadhyay interview Chef Christian Hunter, partner chef at in Chicago. Christian shares his journey from Lexington, Kentucky to Chicago. He delves into his background, culinary philosophy, and experiences, including earning a Michelin star at Atelier. The discussion covers his use of local ingredients, innovative approaches to traditional dishes, and the importance of honoring food's cultural and historical roots. Christian also hints at his upcoming restaurant, Laverne's, named after his mother.
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EUPHORIA pt 2 Maximizing Limitations in the Kitchen of Kultura with Nikko Cagalanan
10/03/2024
EUPHORIA pt 2 Maximizing Limitations in the Kitchen of Kultura with Nikko Cagalanan
Max Trujillo and Swarup Bandyopadhyay talk with Nikko Kagalanan, a Filipino chef from Charleston, South Carolina, who runs a unique pop-up restaurant with a minimalistic kitchen setup. Nikko shares his journey from the Philippines to Charleston, detailing his experiences working with renowned chefs and the creative challenges he faces due to the limited kitchen facilities. Despite the constraints, Nikko has garnered significant recognition, including being named an emerging chef by the James Beard Foundation. He also discusses his participation in the Euphoria festival, collaborating with Chef Dayna Lee from to create a Filipino-Mexican fusion dinner. The conversation highlights the importance of community-driven initiatives and the innovative spirit in the culinary world.
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EUPHORIA pt 1: From California to Greenville: Chef Michael Kramer of Jianna
10/03/2024
EUPHORIA pt 1: From California to Greenville: Chef Michael Kramer of Jianna
Max Trujillo and Swarup Bandyopadhyay chat with Chef Michael Kramer, the owner of Gianna, recorded during the Euphoria festival in Greenville, South Carolina. We cover Kramer's extensive culinary background, including his time in California and work with Wolfgang Puck. Kramer shares insights into his transition to Greenville, the inspiration behind his newly released cookbook ‘Jianna,' and the simplicity of Italian cuisine. The conversation offers a glimpse into Kramer's passion for cycling, his approach to maintaining fresh and innovative restaurant menus, and the importance of authentic hospitality in the culinary world. Get the cookbook
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Closing a Chapter: Matt’s Last Episode on NC F&B
09/26/2024
Closing a Chapter: Matt’s Last Episode on NC F&B
🚨BIG NEWS🚨 This is Matt Weiss’ last episode on the NC F&B Podcast. After 8 years and 500 episodes, Matt is moving on to explore new ventures. Look for his wine podcast coming soon. The NC F&B is hosted by Max Trujillo and will make some big changes in the new year… so for now, listen to Matt’s final episode, gear up for his new , listen to Max’s new show about The Bear TV Show (coming soon) and never forget to Eat & Drink Merrily!!! Produced and edited by Max Trujillo of
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Mastering Food Marketing with Felicia Trujillo of Food Seen
09/19/2024
Mastering Food Marketing with Felicia Trujillo of Food Seen
We dive deep into the intricacies of the food and beverage community's marketing landscape in North Carolina by speaking with Felicia Trujillo, founder and CEO of Food Seen, a marketing agency specializing in food photography and social media. Felicia shares her journey from being a wedding photographer in LA to starting her own marketing agency in Raleigh, offering insights into the evolving world of social media, PR, and marketing for restaurants. They discuss the nuances of food styling, social media strategies, creating cookbooks, and maintaining a vibrant corporate culture. Whether you're a budding restaurateur or just curious about the behind-the-scenes of food marketing, this episode is packed with valuable information and practical tips. 00:00 Introduction to the NCFNB Podcast 00:44 Meet Felicia Trujillo: Founder and CEO of Food Seen 01:23 The Journey to Food Seen 04:50 The Role of Social Media in Food Seen's Success 11:51 Expanding Services: From Photography to PR 16:01 Strategies for Restaurant Marketing and PR 22:29 Building a Strong Corporate Culture 25:05 Building a Positive Work Environment 26:03 Women in Social Media and PR 27:54 Client Collaboration and Communication 29:18 Future Trends in Social Media 29:45 The Complexity of TikTok Marketing 30:56 The Effort Behind Social Media Content 32:28 The Role of Chefs in Social Media 34:14 Navigating Social Media Trends and Algorithms 38:06 The Legacy of Cookbooks 43:19 International Business and Cultural Nuances 46:54 Conclusion and Final Thoughts
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The Sausage King of the Carolinas with Specialty Food Solutions
09/12/2024
The Sausage King of the Carolinas with Specialty Food Solutions
In this episode of the North Carolina Food and Beverage Podcast, hosts Max Trujillo and Matthew Weiss dive into the world of sausages with their guest, Haig Berberian, owner of Specialty Food Solutions. Broadcasting virtually live from the historic Raleigh building in downtown Raleigh, they explore Haig's Armenian roots, playful nicknames, and his journey from a youth working in his parents' meat store to becoming a sausage aficionado. Haig shares insights on his clean label, high-quality sausages made in North Carolina, and discusses the fascinating details of their sausage-making process. The conversation takes humorous turns, with references to Ferris Bueller, Toblerone payments for childhood chores, and the intricacies of child labor laws. Haig explains the company's role as both a supplier and a developer of proprietary products for restaurants and distributors, emphasizing their agility and commitment to quality. It's a fun and informative chat that promises to leave listeners both entertained and craving some premium sausages. On the mic this week: Join our Facebook family: Follow us on Instagram:
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Downtown Raleigh’s Growth and Future with Bill King
09/05/2024
Downtown Raleigh’s Growth and Future with Bill King
Bill King, the President and CEO of the Downtown Raleigh Alliance joins us to discuss the vitality of downtown Raleigh, including economic development, safety measures, and promotional events. King discusses the role of the DRA, their funding sources, and the challenges faced, such as accommodating office workers post-pandemic and promoting new businesses. A significant topic covered is the proposed relocation of the Red Hat Amphitheater due to the expansion of the Raleigh Convention Center. King emphasizes the economic impact of the amphitheater and the importance of timely actions to avoid losing a season of shows. We touch on the broader vision for downtown Raleigh, including improved public transportation, safety, and potential major league sports developments. 00:00 Introduction to the NCF&B Podcast 00:46 Meet Bill King: President and CEO of Downtown Raleigh Alliance 01:24 Bill King's Background and Experience 02:35 The Role and Mission of the Downtown Raleigh Alliance 04:40 Challenges and Initiatives in Downtown Raleigh 11:18 The Impact of the Pandemic on Downtown Raleigh 17:11 Safety and Transportation in Downtown Raleigh 25:52 Future Developments: Red Hat Amphitheater and Convention Center Expansion 27:24 Amphitheater Relocation and Controversy 27:55 Economic Impact of the Amphitheater 28:48 Community Concerns and Connectivity Issues 29:41 City's Plan to Address Connectivity 30:17 Urgency and Timeline for Construction 31:58 Public Involvement and Hearings 32:55 Impact on Local Businesses 35:08 Future of Raleigh's Entertainment Venues 43:56 Potential for Major League Sports in Raleigh 52:40 Call to Action for Community Support On the mic this week: Join our Facebook family: Follow us on Instagram:
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