NC F&B Podcast

Host Max Trujillo returns to the North Carolina Food and Beverage Podcast after a five-week break and a new role at Northridge Country Club, reuniting with Sara Abernethy and chef Bobby McFarland (with deep ties to Wye Hill Brewery) to focus on their new venture, Tree Time THC seltzers. They frame THC drinks as a social alternative—not a replacement—for alcohol, discuss who's buying them (non-drinking younger folks, exhausted parents, even their own parents), and break down dosages (5 vs. 10 mg) and flavors, including seasonals like Cherry Blossom Lemongrass and a new "Transfusion" golf drink. They explain production using hemp-derived THC nanoemulsions from California, emphasize responsible consumption, and warn that a pending NC bill could effectively ban the category by limiting THC to 0.4 mg per container, urging "regulate, don't ruin" advocacy and consumer outreach. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

Ready to explore the buzz around THC-infused beverages? 🎧 Tune in to the latest North Carolina Food and Beverage Podcast episode where we chat with Jennifer Wilson, the founder of Tail Chaser, about their new line of sangrias. 🎙️🍇 #HempRevolution #PodcastLife #drinklocal Host Max Trujillo explores the realm of THC-infused sangria alongside Ian Brown, the District Manager of Nature's Relief, and Casey Taylor, the brand's operations assistant. We get into the inspiration behind Tail Chaser, the complexities of creating a beverage that's both delicious and health-conscious, and the evolving market of THC and CBD products. We also get address the regulatory landscape and the potential benefits of THC beverages. Even Hershey dog makes an appearance, adding to the laid-back yet informative atmosphere. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

Host Max Trujillo and his co-host, Hershey the dog, welcome the talented and outspoken chef, Mo (Modega). The conversation traverses Mo's eclectic background, from her roots in Philadelphia to her pivotal role as head chef at LA Dive Bar 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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

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 HERE 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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]

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 HERE 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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected] 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

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 @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email [email protected]