NC F&B Podcast

Floyd Cardoz is the master of spice and the Champion from Top Chef Masters season 3. Chef Cardoz invited us into his home to discuss cooking high- brow Indian Food in a NYC Fine dining restaurant versus cooking in his native Bombay, India (now called Mumbai). We chat about working for Danny Meyer, the success of Tabla and how Chef Floyd is furthering awareness of fine Indian food in America with Bombay Bread Bar. Oh, we also discuss conquering fears of dogs!

We take the show up a notch to the C-Suite level when we talk to the leader of Shake Shack CEO Randy Garutti. This episode takes us beyond "Setting the Table," for one restaurant, this is about establishing a hospitality and leadership culture that transcends all over the world. With strong leadership, a vivid idea of who you are and what you do, Shake Shack is able to re-create your neighborhood burger stand in any city in the world, specifically Charlotte, North Carolina.

Friends & Sponsors:

Social House Vodka

Triangle Wine Company

Food Seen

Hungry Harvest

Larry's Coffee and 42 & Lawrence

Ramona Wine Coolers

Michael's English Muffins

Alley 26 Tonic

Magnum Beard

Hosts: Matthew Weiss & Max Trujillo

Producer: Max Trujillo

Announcer/House Voice: Brian Hoyle

Music: Max Trujillo

Marketing Management: Food Seen

It is as if Clark Griswold did a culinary tour of just France instead of a whole European Vacation. Thankfully no dogs were thrown off the Eiffel Tower and zero monuments were harmed in the recording of this podcast. Max and Felicia (plus les enfants) ate it all while traveling through France. Discover the wonder of a French Baguette, the beauty yet simplicity of French coffee, and also what to eat while shopping on the Champs Elysees. We delve into regional cuisine differences between Paris, Lyon and the Dordogne and very importantly understand what to imbibe while in France.

Find out why the Trujillo's went to France, how the French live and eat and what will life be like back in the good ole USA.

Find us on Instagram @NCFBPOD

Facebook: www.facebook.com/NCFandBPod

Detailed Show notes @ https://www.ncfbpodcast.com/show-notes

Friends & Sponsors:

Social House Vodka

Triangle Wine Company

Food Seen

Hungry Harvest

Larry's Coffee and 42 & Lawrence

Ramona Wine Coolers

Michael's English Muffins

Alley 26 Tonic

Magnum Beard

Hosts: Matthew Weiss & Max Trujillo

Producer: Max Trujillo

Announcer/House Voice: Brian Hoyle

Music: Max Trujillo

Marketing Management: Food Seen

Never Work A Day In Your Life

That's what Tina Vaughn and Chef Chip Smith have accomplished by opening The Simone in the Upper East Side of NYC. Never before will you hear a story of such genuine dedication to hospitality. Tina left her career as a Rockette to work with Chip when she realized his talent and attention to detail, she knew she they would "Kick" it higher than ever imagined. The Simone is Chip and Tina's third child, after having two prior restaurants in Kitty Hawk, NC and Bonne Soiree in Chapel Hill, NC they decided they were ready to take on the big city where their culinary training was honed.

Chip bakes the bread every morning, Tina shops at the farmers market daily, she also hand writes the menu every day and takes reservations over the phone and uses an old school reservation book. When you eat at the Simone there is no expense or detail spared, the cocktails are made to fit the person, even the coffee is a special blend selected by Tina to energize you but also limit the acidity in order to help digestion after a big meal. Chip is sincerely influenced by the season and the ingredients available and also the abilities of his kitchen. Tina executes front of the house service as if you were not just a guest in her home but an extremely important guest and her wine pairings are simply the best I've ever experienced! (Not to toot my own horn but I'm extremely skeptical of most pairing menus but this is divine!) By the way all of this is for 12 tables and 36 seats!

For anybody that has ever worked in the restaurant business, considered a career in the restaurant business, or simply admired the business, this episode is a must listen. Tina and Chip put their heart and soul into The Simone in order to provide you the guest with a fantastic evening. It's a true restaurant love story.

It may sound cheesy, but you will laugh, cry and be compelled to experience The Simone.

Find us on Instagram @NCFBPOD

Facebook: www.facebook.com/NCFandBPod

Detailed Show notes @ https://www.ncfbpodcast.com/show-notes

Friends & Sponsors:

Social House Vodka

Triangle Wine Company

Food Seen

Happy Hour Vitamins

Hungry Harvest

Larry's Coffee and 42 & Lawrence

Ramona Wine Coolers

Michael's English Muffins

Alley 26 Tonic

Magnum Beard

Hosts: Matthew Weiss & Max Trujillo

Producer: Max Trujillo

Announcer/House Voice: Brian Hoyle

Music: Max Trujillo

Marketing Management: Food Seen

In this episode, we speak to the Beverage Director of Giorgios Group, as well as many of Chef Matt Kelly's restaurants in Durham, Michael Maller.

Micahel reveals his secrets of how to get hired at top restaurants, how he manages multiple properties while building one of the best wine programs in North Carolina, and the value of collecting aged wine and verticals.

Later, Max brings up an embarrassing moment being interviewed by Chef Matt Kelly and Michael Maller.

All on The North Carolina Food & Beverage Podcast!

How to create a successful wine bar franchise?

Lindsay Rice fused passion and education into a profession. As if achieving a masters degree in Art and Museum studies from Georgetown University wasn't enough, Lindsay went on to complete WSET Sommelier level 1 certification! Putting her formidable education into practical application, Ms. Rice created Vita Vite wine bar in downtown Raleigh. Vita Vite is the perfect fusion of non stuffy art gallery meets chic non intimidating wine bar. With all the success of Vita Vite, Lindsay was approached to open up a second location in the North Hills area of Raleigh. The people of North Hills are stoked!

This episode is packed with #girlpower, #entrepreneurship, #artwork and #winetalk. Oh, as a bonus Max and Matt reveal the details of their first man-date! Take a listen and get inspired!

Find us on Instagram & Twitter: @NCFBPOD

Facebook: www.facebook.com/NCFandBPod

Detailed Show notes @ https://www.ncfbpodcast.com/show-notes

Friends & Sponsors:

Social House Vodka

Triangle Wine Company

Food Seen

Happy Hour Vitamins

Hungry Harvest

Larry's Coffee and 42 & Lawrence

Ramona Wine Coolers

Michael's English Muffins

Alley 26 Tonic

Magnum Beard

Hosts: Matthew Weiss & Max Trujillo

Producer: Max Trujillo

Announcer/House Voice: Brian Hoyle

Music: Max Trujillo

Marketing Management: Food Seen

Want to start your own Vodka Company?

You will find all the answers you need by listening to this episode with the founders and creators of Social House Vodka! We cover everything from how to create a Vodka recipe, to sourcing local corn and dealing with state and federal distribution laws. Social House isn't just a Vodka label, it's a brand new distillery located in Kinston, North Carolina. You will learn how Gaurav Patel, Cary Joshi and Mark Mullins cut zero corners in order to create a premium North Carolina Vodka.

Science, Math and literature are integral parts of making Social House Vodka one of the best new #graintoglass distilleries in the South. Listen, sip and enjoy!

These two not only do, they teach too.

You would have to be out of your mind to convert a 1959 Airstream Tradewind trailer into a food truck, wouldn't you? Well, when Chef Paul Malcolm and Chef Brian Campbell are not instructing perspective chefs (at Johnson and Wales Charlotte) they are retrofitting their historic RV into being one of the top food trucks in Charlotte, NC!

Hear how Chefs Paul and Brian plotted to win the ACF culinary cup in Orlando, Florida, that victory would be the impetus for Streamline Kitchen Food Truck. Listen closely for tips on grilling, food organization and cooking education.

#Golfanyone? Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. These two episodes paint a picture of an ideal Pinehurst weekend. The evenings and afternoons consist of serious culinary treats and seminars, Posh cocktails, beer and wine but before all that, in the morning you play golf. During this culinary extravaganza we were able to catch up with a few culinary superstars; first up Chef Thierry DeBailleul who explains the process of working with the chefs to create thought provoking delicious dishes. After Thierry we talked with The Godfather of Charlotte cuisine Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. Nonetheless, Chef Paul was as cool, calm and collected as only a "Don" could be.

On part two we learned about the existence of an ancient underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt Works revived her family's business and is helping chefs across the south Season their food.

Finally, we got around to golf. We played golf with the #spiritguide of TOPO distillery, Mr. Esteban McMahan. Esteban is an intriguing character, we sat down after our round at the cradle and discussed how he went from a career in the military, to finance and then co-owning a true North Carolina #graintoglass distillery.

Listen, learn, golf, eat and drink!

#Golfanyone?

Well, sort of. Max and Matthew ventured out to Pinehurst North Carolina to experience the Chef & Maker series. These two episodes paint a picture of an ideal Pinehurst weekend. The evenings and afternoons consist of serious culinary treats and seminars, Posh cocktails, beer and wine but before all that, in the morning you play golf. During this culinary extravaganza we were able to catch up with a few culinary superstars; first up Chef Thierry DeBailleul who explains the process of working with the chefs to create thought provoking delicious dishes. After Thierry we talked with The Godfather of Charlotte cuisine Chef Paul Verica. The interview with Mr. Verica took place days before the opening of his new restaurant the Stanley. Nonetheless, Chef Paul was as cool, calm and collected as only a "Don" could be.

On part two we learned about the existence of an ancient underground ocean in West Virginia that is providing some of the best sea salt in the country. Nancy Bruns of JQ Dickinson Salt Works revived her family's business and is helping chefs across the south Season their food.

Finally, we got around to golf. We played golf with the #spiritguide of TOPO distillery, Mr. Esteban McMahan. Esteban is an intriguing character, we sat down after our round at the cradle and discussed how he went from a career in the military, to finance and then co-owning a true North Carolina #graintoglass distillery.

Listen, learn, golf, eat and drink!

Find us on Instagram @NCFBPOD

Facebook: www.facebook.com/NCFandBPod

Detailed Show notes @ https://www.ncfbpodcast.com/show-notes

Friends & Sponsors:

Social House Vodka

Triangle Wine Company

Food Seen

Happy Hour Vitamins

Hungry Harvest

Larry's Coffee and 42 & Lawrence

Ramona Wine Coolers

Michael's English Muffins

Alley 26 Tonic

Magnum Beard

Hosts: Matthew Weiss & Max Trujillo

Producer: Max Trujillo

Announcer/House Voice: Brian Hoyle

Music: Max Trujillo

Marketing Management: Food Seen