Jamesbeard Podcasts

Chef Eric Rivera is redefining the restaurant and turning private dining on it's head. Chef Eric cooked at Alinea and eventually made his way to be the director of f&b for Chef Grant Achatz. This episode is packed with: Monastic integrity of Chartreuse Why Eric's cooking is like improvisational jazz How to make an insane Irish Coffee? What is a Heb…

Less than $2. That’s how much the Santa Ana Unified school district can afford to spend on one student’s lunch each day. The $14 billion budget of the National School Lunch program stretches thin, and school nutrition workers are often the target of kids’ complaints. Reporter Jessica Terrell explores the cultural figure of “the lunch lady,” and how…

The Common Market isn't so common... The common market is coming to Durham, NC and people are asking, is it a Deli? A Bodega or simply a neighborhood living room? In this episode find out: If your a business owner, do you own the business or does the business own you? What was the bowtie incident at Matt's wedding? Where is Coddle Creek Farms How d…

What is Champagne? Are all sparkling wines champagne? Is Champagne wine? Tiffany Welton of RBF, Your Authentic Champagne Bar joins the pod and all these questions and more are answered in this episode in addition to: Six Feet Under insider info What is so cool about Downtown Cary? Why should you drink Cremant de Bourgogne? Support our Sponsors: Dri…

Move over Door Dash & Uber Eats, Takeout Central is taking the food delivery game to new heights! Cameron Long the CFO of Takeout Central tells us all about how to run a food delivery service that delivers food and hospitality. This episode gets deep into; -Where are your delivery fees going -Why the great debate about gratuity in restaurants and d…

Cooking for the Kids is a fun, exciting competition among some of the Triangle’s premier chefs where guests and culinary judges decide which chef advances to the next round. The competition raises funds for overflowinghands.org in order to help less fortunate children. BUY TICKETS HERE The following chefs joined the pod to discuss their battle prep…

Top Chef Katsuji Tanabe and Anthony Rapillo of V Pizza sit down and get wild. Well, wild pizza nerd talk. In this episode find out: What exactly is Japanese pizza? The secret to fish sauce? Who puts soy sauce on their Mexican food? When to put salt in your pizza dough? How to do hand made tortillas? Where is Katsuji's newest restaurant? Why are the…

The Secret to cooking octopus is revealed by Chef Brian Jenzer in this episode. Chef Brian is part owner and Chef of both Rosewater and Las Ramblas in North Hills Raleigh. This episode is as rich as morcilla (blood sausage)with knowledge, find out: What are the 3 must have ingredients for cooking spanish food? Who was Chepe the pig How great of a s…

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed? In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the mo…

“Some people become cops because they want to make the world a better place. Some people become vandals because they want to make the world a better looking place.” ― Banksy Podcasts colliding with the gents from the 919 Beer Podcast joining Matt & Max to talk about their new spot in downtown Cary Graffiti Axes and Art! In this episode- What is a e…

The power of the pen (err typewriter) is sometimes mightier than the chef knife. In this episode, Eater Carolinas' Editor, Erin Perkins, & writer, Matthew Lardie, enlighten us on: How to get noticed by the James Beard Foundation Where Eater finds the next best place to eat The greatest life hack in whatever you do is, find yourself someone to edit …

Telly Justice and Mike Sheats worked together at Five & Ten in Athens Ga., where Justice worked her way up to chef de cuisine and Sheats was an AM chef. Once they started their own projects, the chefs knew that the strict brigade system, codified by Georges-Auguste Escoffier more than a hundred years ago, wouldn’t be the right fit for their busines…

✨Hidden Gem Alert!!✨ We found your one stop shop for locally packaged goods, carefully crafted coffee, and a friendly, welcoming environment. @rebusworks might be tucked away in the Boylan district of Raleigh, but it’s impact on the community and effect on North Carolina small businesses reaches well beyond that. Tune in to learn all about this Ral…

Can you believe they let Max & Matt in to Quail Hollow Golf Club in charlotte? They did! The PGA Tour has made an effort to improve and localize their food offerings. M&M got to go inside the ropes and behind the scenes to experience it! In these episodes we caught up with; Chris Coleman- Goodyear House Andario Johnson- Cuzzo's Cuisine La Caseta- M…

Can you believe they let Max & Matt in to Quail Hollow Golf Club in charlotte? They did! The PGA Tour has made an effort to improve and localize their food offerings. M&M got to go inside the ropes and behind the scenes to experience it! In these episodes we caught up with; Chris Coleman- Goodyear House Andario Johnson- Cuzzo's Cuisine La Caseta- M…

The United States is the top producer of corn in the world, yet only 40% of that corn is destined for someone’s plate. The industrialization of corn in the Americas is a story of colonization, appropriation, and capitalism. But there are also stories of people finding ways to celebrate biodiversity, culture, and history through great corn products.…

Time to make the donuts so move over Krispy Kreme, Alejandro Contreras is a genius with doughnuts (oh and he is also really talented at pizza...) Inside this episode; What is a Tepuy The power of Sourdough donuts Why Alejandro is the smitten with donuts This episode will make you want to go buy more than a dozen! Support our Sponsors: Drink Joe Van…

From High Hampton to Charleston. Interviewing pillars of the community such as Scott Crawford and Ricky Moore, and judging major food competitions 2022 has been chock full of travel, food and stories. Max and Matt put the year in a nice pretty bow for you. If you missed anything this year, listen to this episode and you will be all caught up! Eat &…

If you love bourbon, you’ll love tomorrow's episode! Master Distiller Jeremy Norris from @broadslabdistillery came by and not only shared all his distilling secrets, but he also spilled the tea (for the very first time publicly) his new patented aging technique. Inside the episode; what is the biggest thing growing in NC right now? How do you do "s…

Holiday Events- What is Hanukkah and why Latkes? Matt teaches us about the Maccabee's Where is Max going How does Jeremy cook Who is drinking what for the holidays? Support our Sponsors: Visit Johnston County! Drink Joe Van Gogh Coffee! Shop at Triangle Wine Company! And use the "NCFB" Promo code at check out for 15% off your wine! The NC F&B Podca…

Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu. Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need your help! Vote for us for the Listener’s Choice Award at t…

Chef Nate weighs in on- Cannabis Drinks Sobriety in the industry What is California Sober Support our Sponsors: Drink Joe Van Gogh Coffee! Shop at Triangle Wine Company! And use the "NCFB" Promo code at check out for 15% off your wine! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the…

Chef Nate has been at the helm of Mateo's for years and he has now been tapped to re-create/re-invent the new Nana's of Durham. In this episode Chef Nate gets deep into; What it's like to work for Jose Andres How it is to be the Chef vs the owner? When to cook to the concept? Support our Sponsors: Drink Joe Van Gogh Coffee! Shop at Triangle Wine Co…

Laboratory made meat EMP Plant based menu Why you should eat the skin of fruits & veggies Support our Sponsors: Drink Joe Van Gogh Coffee! Shop at Triangle Wine Company! And use the "NCFB" Promo code at check out for 15% off your wine! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the…

This week Chef Caroline Morrison of Fiction Kitchen helps us delve into the world of Vegan food! Chef Caroline is a Legumes half full kind of person and she schooled us on a few plant based ideas: Why you should walk the edges of the supermarket Learn a Vegan fast food hack How to cook Seitan turkey The secrets of mushroom powder! Support our Spons…

Is culinary school worth the investment in terms of money and time? This is a question posed by hundreds of thousands of people as they enter the culinary field. Is it worth spending the money to go to culinary school when I can just work my way up in the industry? Culinary schools have long been more of a trade school to train potential cooks in t…

Hello and welcome to a special episode of the North Carolina Food and Beverage podcast. I’m your host Max Trujillo and this week, we took the show on the road! We ventured to Peachland, NC to visit Jon G’s BBQ. On this journey, I hopped in the SUV with former guest and recurring guest co-host Kyle Sutton of Bestow Baked Goods. This was Kyle’s brain…

Creating a flagship restaurant takes innovation and stick-to-itiveness! On Glenwood south in Raleigh, where nobody thought elevated cuisine could survive, Steve Day & David Mitchell have thrived. Listen in to find out how a background in English cuisine set Steve and David up for success. Support our Sponsors: Drink Joe Van Gogh Coffee! Shop at Tri…

A fine wine shop inside of a gas station? Yes you read that correctly. Over the years Taylor's has become one of the finest wine shops in the entire state North Carolina. Listen in to find out the secret of Taylor's success. Support our Sponsors: Drink Joe Van Gogh Coffee! Shop at Triangle Wine Company! And use the "NCFB" Promo code at check out fo…

Meat in the U.S. has had a complicated history which in recent years has spurred on the resurgence of interest in whole animal butchery and neighborhood butcher shops. But even as meat prices have risen, how have the people working behind the counter been affected? In this episode, we speak with 2 butchers who have had very different careers within…

Non alc beer Has the bubble burst on craft brewing? Pete's Wicked Ale? Support our Sponsors: Drink Joe Van Gogh Coffee! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.coBy NC F&B Podcast

Thanking the veterans of the US Military for their service we welcomed in the gents from Hatchet Brewing! "Brewing beer is fundamentally a question of art and science. Too much art, and you’re left with chaos. But too much science and you get Budweiser "😉Luckily the guys @hatchetbrewing have found the perfect blend and they stopped in to tell us al…

Topics discussed with food writer Eric Ginsburg; The downfall of downtown Raleigh dining? Controlled liquor status Jewish holiday recipes Events-Wednesday November 9th learn about and drink Argentine wine with Matt and Catena at RTP Uncorked . Luxury wines and food provided by Fullsteam. For more details click link or email rtpuncorked@gmail.com Su…

How do you get paid to write about what you eat? Discover Chefs and restaurants and get compensated for that? Write riveting material about culture and be recognized for it. Writer Eric Ginsburg shares the secrets on how to accomplish the aforementioned seemingly unattainable goals. Also in this episode- Why NC ABC is "the relic of a puritanical sy…

As cooks and others from the restaurant industry leave traditional jobs to strike out on their own, what does it mean for the craft of cooking? Food is an inherently sensual thing. Sure, it needs to look visually appealing, but that doesn't necessarily say that you are good at the craft of cooking. Does it taste good? Does it smell good? As social …

What can be done about the growing unhoused population, and inflated housing market? And how can pizza help bring a community together? This week we just have one episode because it’s ALL about current events. We sat down with Johnny from @johnnyspizzanc and Mayoral candidate Terrance Ruth to hear how their partnership #pizzaforpoverty is bringing …

Chef Jake Wolf has honored the traditions of Bavaria at Capital Club 16 and this episode is Kraut-ful with great information about German food and Oktoberfest! The story of Oktoberfest and King Ludwig & Princess Therese Schnitzel Variation Polka punk rock with Moesl Franzi and the Ja Ja Jas cold potato salad what happened to Lowenbrau What to do th…

In this re-release of the first episode of our second season, we’re going to Boise, Idaho to talk with the team at Kin Restaurant. In a small city that’s growing and changing rapidly, what does a small, fine-dining, tasting menu restaurant do to not only educate diners on the value of good food but also educate their employees about the value of th…

The kitchen collaboration with La Tour D'Argent & The French Laundry Incorporating plant based proteins on your menu Allergy Binder What to do this month? Music & Drinks: Oktoberfest at Capital Club 16 Oct 14! Comedy: Bop or Flop Podcast Headlining Goodnights Pop-up Support our Sponsors: Drink Joe Van Gogh Coffee! Learn about Bordaux wine with Matt…

Fenton in Cary is the new "IT" spot and inside of it is Coletta helmed by Parisian born Chef Oscar Gnapi. Inside the episode contains: The great debate of Gorogonzola vs Goat Cheese How you can constantly keep a pizza oven above 400 degrees. Why doing pull ups in the French Army will allow you to eat. What to do this month? Music & Drinks: Oktoberf…

Dia de los Muertos is coming and so is the Day of the Dead 5k, hosted by Centro to support the Brentwood Boys and Girls Club (Oct 29!).It has only been 5 years, 2 months and 3 days since Angela Salamanca and Marshall Davis were on the show, and it felt great hearing about their amazing growth, from Centro - Gallo Pelon, to their latest concept Ex-V…

Dia de los Muertos is coming and so is the Day of the Dead 5k, hosted by Centro to support the Brentwood Boys and Girls Club (Oct 29!).It has only been 5 years, 2 months and 3 days since Angela Salamanca and Marshall Davis were on the show, and it felt great hearing about their amazing growth, from Centro - Gallo Pelon, to their latest concept Ex-V…

How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining? Indigenous tribes up and down the coast of what is today California have been eating abalone for thousands of years. In the 20th and 21st centuries, the influx of non-native folks led to the hunting, fetish…

Have you wondered how food competitions work? Max & Matt take you inside their judgement of the Our State Magazine Made In NC Food Awards. Understand how, what, where and why one food item is chosen over another? Food Category WINNER! Lamb Salami by Sun Raised Foods Based in Cornelius, Sun Raised Foods was started in 2018 based on the belief that s…

What we discuss in Nashville with food writer Mackensy Lunsford: The Best Hot Chicken Sean Brock Best Brewery in Nashville Best Food Truck in Nashville The Life of a food writer Check out her writing here: Mackensy Lunsford - Food and Culture Storyteller for USA Today Network South Support our Sponsors: Adopt a Lemur Package at the JB Duke Hotel! D…

What does the popularity of culinary foam say about the types of food – and the kinds of chefs – we value? When Geraldine DeRuiter wrote about her meal at “the worst Michelin starred restaurant, ever,” she didn’t expect to start a global controversy. The tasting menu she had at Bros, in Lecce, Italy, was a bizarre, avant garde dining experience, th…

Who the hell are Max & Matt? This episode takes you behind the microphones of the NC F&B Podcast. All the following questions might be answered; Where did they come from? Why should we listen to them? What do they do now besides podcast? How have they been doing this show for almost 6 years? A wild ride, tune in! Support our Sponsors: Adopt a Lemur…

Exploring current culinary topics with Stephen Ribustello: Eco-Green Kitchens Fenton, Cary Inflation Mexican Pizza Support our Sponsors: Adopt a Lemur Package at the JB Duke Hotel! Drink Joe Van Gogh Coffee! Learn about Bordeaux wine with Matt at Triangle Wine Company The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media F…

The genesis of On The Square restaurant in Tarboro, NC is astounding, it's now celebrating 20 years. Stephen Ribustello the Chef at the helm came into the studios to chat about it. We talked about: Working with Kevin Zraly at WIndows On The World Being Invited by Jeremy Seysses to work harvest at Domaine Dujac How 9.11 changed Stephen's life Tune i…

In this season of Copper & Heat we're exploring the concepts of value and craft in the world of food. Why are some cuisines considered more valuable than others (and therefore command a higher price point)? Is food art, craft, or both? Why is restaurant labor considered "low-skill" and undervalued? We're exploring these questions and more in season…