Jayson Nesbitt always loved the occasional treat of going out to eat with his family, whether it be a simple breakfast or chicken tenders from Chili's, restaurants held a special place in his heart. He got his start at Cracker Barrel slingin' pancakes and chicken and dumplings. Before long the call of crafting cocktails pulled him to Nashville where he spent years improving on the craft of bartending at hotels and restaurants.

But when a group of friends decided to move out to California Jayson decided why not go west. He used his industry connections and experience to land a job at Alaro Brewing where he is now helping to execute their amazing cocktail program to go with top notch food and of course, beer.

Max, Neill and Jayson have a wide ranging conversation about the beauty and warts of the hospitality industry. The cover everything from 5-star servers at Cracker Barrel, to thrift store fashion, to asking "is Gen Alpha gonna bring back the beer and a shot?"

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Maria Perez started cooking as so many do, at home helping mom and dad get food on the table. That extensive experience with “prep” work led her to a job in the kitchen at Rio City cafe as a young woman who came to America to help take care of her grandmother. She took English classes and became proficient enough to move to being a server at Zocalo. After nearly a decade in restaurants she said “good riddance” and became a full time real estate agent.

But then Covid hit and being stuck at home got her cooking for her friends and neighbors, and that feeling of love and community, and the tragic loss of her brother had her reevaluating life, and pulled her back into the kitchen.

She launched Maria’s Paella at the Midtown Farmer’s Market and hasn’t looked back. People wait in a long line to get a taste of her paella and original empanadas, which she fills with the taste of her heritage, lived experience and love.

Check out Maria’s Paella at her website and instagram

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Max and Neill are back for a sit down with a bucket list guest for them in Patricio Wise from Nix Taco Mexican Kitchen and Distillery. They dig into Patricio's history in the world of high finance, starting his cooking career by preparing dishes out of the French Laundry cookbook for groups of friends in his hometown, and what brought him to Sacramento and why he left a lucrative career to start making tacos at pop ups.

As we know, those pop ups grew into two restaurants in Roseville and Folsom, a new airport location, all serving the unique and spectacular tacos and other dishes inspired by the tastes of Patricio's hometown and childhood.

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Nix taco website