NC F&B Podcast

These spoken words will take you higher as you understand the inner thoughts from the host of https://orderfire.tv. Learn how chefs elevate and create, whether it's on television or in a kitchen, Marc Jacksina is always thinkin'. Marc dishes on slam poetry, Charlotte and work life balance, with this man's work ethic, he could probably do as many push-ups as Jack Palance. The city slick is in him but he sure knows how to pick em', produce, veggies, meat or fish listen up because Marc has all the ingredients to serve the best dish. Peter Taylor films and produces the story so Marc can bring all the culinary talent their due glory. Listen to this man and learn, between drama, family and food, if there's a concern in this episode an answer will be discerned.

The secret to great bread making is fermentation. Master baker Lionel Vatinet of La Farm bakery in Cary divulged that secret and many others in the latest episode. We get the skinny on why and how Lionel became a master baker. Also, Matt finally gets a legitimate answer as to why French bread is superior to all others. Why does a French Master Baker end up in Cary, North Carolina? Lionel honed his craft from the age of 16 in the bread guild (aka Les Compagnon des Devoir) and one of the key tenets of the guild is travel. Lionel's journey has literally taken him all over the world. Lionel has done everything from coaching Lebanese on how to perfect pita bread to teaching bakers in San Francisco how to improve their sourdough. Ever the suave Frenchmen, Lionel met his wife Missy on a work project in Chicago. After a cross-country love affair Lionel and his wife decided that north Carolina would be the ideal location to begin a sophisticated bakery. Today La Farm is opening up their third location and this time it's inside of a Whole Foods! "This partnership marks an exciting moment in America's bread revolution," explained Missy Vatinet. "(Whole Foods) believes in our product and in our long-term goal of cultivating a healthy grain industry. This is just the kind of support we need to continue our work with local farms, millers and scientists in the wheat and grain industry, to further the research in organic and heirloom grains, and ultimately, to bring outstanding, nutritious breads to our community." In this episode you will not only learn about baking bread but you will also understand how and where to buy quality bread. To say that this episode has a certain je ne sais quoi would be an understatement.

Episode 66 - Birdsong Brewing with Chris Goulet Quit your job, open up a neighborhood brewery and completely geek out on beer! That's what Tara and Chris Goulet did. If you accept this mission and are as smart and enthusiastic as Chris, you too within 5 years will have a 17,000 square foot facility and 30 barrel brewhouse to make any damn beer you please! Especially beers named after the band Rush. Chris brews up all kinds of knowledge and thought on #craftbeer. Birdsong is based on a simple American Style Pale Ale and this strong base allows them to experiment with many other concoctions. The creativity of Birdsong created a cult following that literally has beer aficionados foaming at the mouth while waiting for the "Thirsty Thursday" release. Our adventure in beer began in episode 44 with Bond brothers when we learned a lot scientifically about beer. With Birdsong we go further into the business side of a craft brewery. Whether it's fresh cut jalapeños in the Jalapeño Pale ale or the considerate low water use of the brewery Birdsong has thought of it all…so far.

Episode 65 - Maximilian Kast of Broadbent Selections Journey from Montana to Pittsboro North Carolina with Advanced Sommelier Maximillian Kast. Max enlightens the NC F&B Pod on what it's like to work at the 5 diamond Forbes award winning property, the Fearrington House. Max also shared why he chose to leave the Fearrington house after 10 years and go to the "dark side," AKA sales and marketing side of wines with Broadbent Selections. http://www.broadbent.com We also get a glimpse of what it's like to sit for the Master Sommelier exam as we blind taste through six wines with Max. In the tasting we find out how a Master Sommelier candidate dissects a glass of wine and uses deductive reasoning to "suss" out its origins. Finally, Max and Matt are also put to the test in this episode in order to find out their blind tasting prowess. Listen and taste with us while we schmooze and sip with Max Kast.

Episode 67 - Grand Tasting TerraVita 2017 Were you unable to make it to Terra Vita this year? No worries, Max & Matt have you covered. We did everything, including eat for you. Take a listen to hear highlights from the "premier culinary event in the Southeast." We help "spread the gospel of sustainable food and drink," through the stories of award-winning chefs, authors, educators, producers and farmers. The line up went like this: Jamie Swofford- "I grow, forage, and find ingredients for chefs in the piedmont and foothills of NC" He's also the Maker of @oldnorthshrub Botanical Beverages. www.thechefsfarmer.com Chef Ricky Moore- Proprietor- Seasonal Seafood Freshly Cooked, Good Fish That's The Hook. www.saltboxseafoodjoint.com and find out why #rickysgotshittodo Chef Isaiah Allen- of http://theeddypub.com in Saxapahaw, NC and Rocky Run Farm dishes about farms, pubs and food. Chef Sarah Cuni gets to the root of the problem of food, wine and politics at https://rootcellarchapelhill.com Chef's Jeff Seizer & Jesse Bardyn discuss being royalty at http://www.royaleraleigh.com in the capitol city. Chef Jesse Roque of http://www.theneverblue.com in Hendersonville, NC combines Filipino cuisine with local NC produce. There are also a few dishes with… wait for it… crickets… Chef Colin Bedford of https://www.fearrington.com this 5 Diamond Forbes Chef competes in ironmans, chows down on burgers and enjoys beer! Queen & Creator of Terra Vita, Mrs Colleen Minton wraps up the 4-day event and looks forward to year 9!

We #GetSmashed with the gents from Smash Waffle! Justin Cox waffles biggest hero and Hunter Harrison waffles biggest "fanboi" are teeming with entrepreneurial enthusiasm. We riffed on the origin of the "Belgian Liege Waffle," and why their recipe is crisp on the outside and pleasantly doughy on the inside. Waffles are not just for breakfast anymore, they are for lunch, dinner, dessert and a late night snack. This episode will make you hungry at anytime of the day. Pretty soon you will be able to cure that hunger as Smash Waffle is opening up brick and mortar locations near you. The First Smash Waffle café will be in Raleigh, NC. Justin and Hunter are precise, enthusiastic and sincere. You will hear about how they conceived smash waffles, the grass roots marketing campaign that launched it and finally how Justin despite being a non-written recipe believer is able to translate his recipe into a repeatable, franchise creating formula. Listen to an adventure in business, friendship, and creating a food group. And buy your Wine & Beer from TriangleWineCo.com and use our promo code "NCFB" to receive 10% off your purchase! And get your Blind Wine Tasting Six Pack at Triangle Wine Company for $99!

Episode 62 - euphoria Greenville, SC 2017 Max & Matt hightailed it to euphoria in Greenvile, South Carolina to catch up with legends and rising stars of the culinary world. The conversations had there were not only euphoric, they were historic. Leading off was a 2009 James Beard Award nominee for best chef in the southeast, Mr. Bruce Moffett. Bruce has three restaurants in Charlotte, Barrington, Good Food on Montford & Stagoni. We talked about his upcoming book "South by North," his influence on elevating the Charlotte food scene, which oh by the way he won a Pegasus award for! We did have to end the conversation when Chef Bruce began professing his love for the New England Patriots all while explaining why his son was a Carolina Panthers fan. Then, Matt & Max knelt at the feet of BBQ royalty Sam Jones as he joined us with Matthew Register of Southern Smoke BBQ. Sam and Matt dug deep into the pit of BBQ, we discussed regional differences, wood preference and of course vinegar versus tomato based sauce. We also got the official story of why National Geographic named Skylight Inn BBQ the capitol of BBQ in America and why Sam Jones BBQ is the evolution of that. Plus we get insight into Sam's life and what its like to be the crowned prince of BBQ. Taylor Garrigan & Aaron Siegel of Home Team BBQ then stopped by our studio to educate us on how to evolve from a fine dining chef to a BBQ pit master and thus create a powerhouse BBQ franchise in multiple states. Taylor and Aaron also explained why their version of BBQ is upholding the integrity of BBQ while still being able to push it to new heights. Up and comer Chef Trey Bell of Larue Elm & Rue Bar stopped by to chat about what's happening in Greensboro, NC. Trey also schooled us on how to run a traditional French kitchen in these modern times. To top it off, we exchanged home cooking favorites with the organizer of Lambstock, Mr. John & Sharon Park AKA Hungry Asian & Mrs. Hungry Asian. It's our longest single episode, but it's a great listen filled with history, technique & laughs. LINEUP: Bruce Moffett of Barrington's Stagioni & Good Food on Montford Sam Jones of Skylight Inn BBQ in Ayden, NC Matthew Register of Southern Smoke BBQ in Garland, NC Aaron Siegel & Taylor Garrigan of Home Team BBQ in Charleston & Aspen Trey Bell of La Rue Elm in Greensboro, NC Food Mavens John & Sharon Park aka @HungryAsianRke & @MrsHungryAsian

Episode 61 - Cappie Peete Chapman of www.ACRestaurants.com They call her "The Young Gun Somm," and this episode with Cappie Peete Chapman is a blaze of glory. We discuss her origins in the wine world all the way back to being a South Carolina Gamecock, to eventually learning how to run beverage programs for James Beard Award winning chef Sean Brock when she was at McCrady's in Charleston, SC. Cappie has come full circle back to her native North Carolina when another James Beard award winning chef Ashley Christensen lured her to Raleigh to run beverage for AC Restaurant Group. Cappie dishes information on how to pair wines with Mexican food when she was creating the beverage program for Minero and also gives insight on how a relatively young person can successfully manage people. Grab a glass of vino, listen and learn!

Episode 60 - Sanctuary Vineyards with Inez Ribustello We took the show on the road to the Tarboro Brewing Company (tarborobrewingcompany.com) where renowned Sommelier Inez (AKA Inie) Ribustello introduced us to Sanctuary Vineyards (sanctuaryvineyards.com) of Currituck, John Wright the owner/vineyard manger and Casey Matthews the winemaker. We sat down, not only taste their wines, but to get schooled on the history of their specific piece of land on the outer banks of North Carolina. We rediscovered the fact that North Carolina led the USA in wine production from the end of the civil war through prohibition. We learned how it's possible to maintain a bird sanctuary, evolve a 3rd generation family farm into a modern day winery, all while convincing your uncle and dad that this is good for business. The wines are delicious, the story is captivating and the location is sensational. Grab a glass, take a listen, sip generously and learn all about this magnificent North Carolina Winery.

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