Burger Week kicks off September 19

Katie Murphy is the new advertising director for The Journal and N&R. She was instrumental in forming a partnership with Triad Food & Beverage Coalition to launch the very first Eat. Drink. Burger Week. Murphy joined Algenon to chat about the event as the competition gears up to kick...

Chef Daryl Pobanz is working to support local chefs in new and innovative ways

Chef Daryl Pobanz is director of culinary training at Providence, a social enterprise founded by Second Harvest Food Bank. He is seeking out rising culinary talent to recruit and train through his innovative program while also focused on building stronger networks between regional culinary professionals. Listen to Chef Pobanz...

Providence Kitchen makes an impact in the community and beyond

In this episode, Chef Brian DePaulis joins Algenon to deliver an update on the latest happenings at Providence Kitchen and the recently transitioned Manor House. Learn more about collaborative dinners, special events, and social enterprises in this episode highlighting the local charitable spirit....

Dr. Brownstone’s Sweet Summer Luv Luv Festival returns in 2021

Algenon is a huge fan of Chef Tim Grandinetti (aka “Dr. Brownstone”), so you’ll enjoy this wide-ranging conversation between them. Grandinetti announces the return of his coveted food festival, shares the real meaning behind “Dr. Brownstone”, and predicts the future of local restaurants....

Rising food entrepreneurs are “hustling” plates

Algenon catches up with Chef Terrell Anistead to learn more about what it takes to “hustle” plates. Anistead is the former sous chef at Willow’s Bistro under North Carolina Chef of the Year Travis Myers. The duo is set to reconnect when 600 Degrees open later in 2021....

Netflix’s “High on the Hog” celebrates Black food

Algenon catches up with Executive Chef Ebony Warfield to get her reaction to Netflix’s docuseries “High on the Hog” – a celebration of Black food, culture, and sacrifices. Warfield shares how traditional Black food has contributed to her culinary development through generations of training and recipes....