Show Notes

Click to Listen Creating with your hands is almost as sexy as that scene from Ghost with Demi Moore and Patrick Swayze. Who knew that local North Carolina clay, a stove on steroids (aka a kiln) and one brain researcher could be so damn cool? I’ll tell you who did, TV’s John May and bad ass chef Mike Lee of M Sushi, M Koko and soon to be M Taco. Those two culinary titans recognized that the dinnerware of Matt Hallyburton could showcase their food in a fervently stylish but use

Click to Listen Rich molasses and sweet unrefined sugar is how you make rum, a new lifestyle and a fortune. Well, maybe not the fortune part at least not financially but spiritually, scientifically and flavorfully the Lassiter’s are building a fortune! Rebecca and Gentry Lassiter have a fresh and intellectual spin on how to build a business and market a spirit. Artistic latitude, “Distill My Heart,” from Redboot Stills, Iowa and the white oak from Blackwater barrel in South C

Click to Listen! Fascinating is not often a word you associate with a butcher, but that's Meredith Leigh. Meredith is not only fascinating, she’s a bad ass butcher, a writer and most importantly a thoughtful human being. This is the story of how a vegetarian ends up seeing the other side of meat, or in other words ethical meat. In this episode we learned how you can DIY butchering at home with sub primal meats such as the “Chuck Eye Roll,” “The Craft and Poetry of Curing Meat

Click to Listen! These spoken words will take you higher as you understand the inner thoughts from the host of ORDER/FIRE 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 liste

Click to Listen 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