Host Max Trujillo records off-site at Jalwa, a 15-month-old luxe Indian fine-dining restaurant in North Raleigh, and interviews proprietor Ajit Khanna. We get into the restaurant's presentation, flavors, ambiance, service, and innovative touches like the "spice symphony" aromatic opener, fresh house-brewed cocktail ingredients, illuminated menus, and palate-finishing saunf. Ajit explains choosing North Raleigh to offer a central destination and to deliver the rare combination of great service, ambiance, and food while making Indian cuisine approachable and not overly spicy. He highlights health-focused cooking with no food coloring, preservatives, MSG, or manufactured spice control. Chef Mukesh Gautam blends traditional Indian flavors with modern techniques (e.g., 12-green saag with burrata), and signature items include karam podi cauliflower and inventive desserts like mango tiramisu and cotton candy with popcorn ice cream. Ajit, an IT cybersecurity professional, discusses consistency, economic challenges, reduced prices, a weekend brunch menu, a $50 prix fixe option, and expansion goals.

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 max@ncfbpodcast.com

Host Max welcomes Charlotte hospitality duo JJeff Tonidandel + Jamie Brown, recapping their busy slate: operating five restaurants including Supperland, Haberdish, Ever Andalo, and Leluia Hall; opening "Olivelli Deli" (a tiny 82-square-foot former donut shop) with sandwiches and soft serve; developing Wyatt's Super Fine inside the 1903 Leeper-Wyatt building they physically moved 750 feet; earning three Michelin Guide spots; filming season two of their PBS show Fork & Hammer; running their weekly podcast Jeff and Jamie Feed; launching a commissary to centralize production and add a shoppable market; and Jamie's new book Eleven Tables about successes and failures. They discuss key team members, concept/design philosophy, menu and operational challenges, a major abandoned pre-COVID project, Jamie's diet changes tied to mental health via the gut-brain connection, and advice for Max's new director-of-operations role. Fork & Hammer season two is slated for January 2027.

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 max@ncfbpodcast.com

Host Max Trujillo welcomes back Jessica Maurer, Director of the third annual Feast of Wilmington, happening March 28–29, as a spring kickoff showcasing Wilmington's food and beverage scene. They outline the weekend: a Friday tailgate kickoff at the Starling Bar featuring Southern Smoke, Lawrence Barbecue, Salt & Charm and friends; Saturday's Crafting Cuisine (11–2) pairing 25 restaurants with 25 breweries plus music from Dawson Wright; Saturday night's Pier Party (6–9) with a new lineup of 25 restaurants, unlimited food and drinks, and entertainment by Kicking Bird; and Sunday's Brunch Elevated (now starting at noon) featuring brunch dishes plus espresso cocktails, Bloody Mary, and mimosa bars. Beverage highlights include Tito's, Gin Mare, Diplomatico Rum, Old Forester, End of Days, and wine from Lighthouse Beer & Wine. Tickets and menus are at feastwilmington.com; events cap at about 1,500 tickets each.

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 max@ncfbpodcast.com