On this episode of Jeff & Jamie Feed, we’re joined by Kristen Wile, founder and editor of Unpretentious Palate, to talk about the changing world of food media and Charlotte’s evolving restaurant scene.

Kristen shares her journey from the Washington Post and Charlotte Magazine to building an independent food publication, and we discuss the decline of traditional food journalism, the rise of influencers and AI, and why local food media still matters. We also dive into current restaurant trends, including the return of nostalgic comfort foods and the rising costs facing restaurants.

Plus, Kristen fills us in on the upcoming Uppy Awards (Monday, November 9th) and her mission to celebrate Charlotte’s hospitality community. For more on Kristen and Unpretentious Palate, visit: www.unpretentiouspalate.com.

On this episode of Jeff & Jamie Feed, the couple sits down with Susanne Dillingham, aka “The Tiny Chef,” for a conversation about an unconventional culinary journey that has taken her from washing dishes at a Charlotte restaurant to studying regional Italian cuisine in Florence, cooking privately for clients including Jeff Gordon and Chelsea Clinton, and building a business around intimate culinary experiences.

Susanne shares what she learned from starting at the bottom, why adapting to change is essential as an entrepreneur, and why private dinners have become her sweet spot. She takes Jeff and Jamie inside her one-acre farm and beehives, explaining the surprisingly wild world of raising bees. The conversation also gets personal as Susanne talks about rebuilding her business after divorce, her experience with adoption, reconnecting with her biological family, and how those experiences inspired her new memoir, Secret Ingredients of Life.

On this week's episode of Jeff & Jamie Feed, Culinary Specialist Rachel Mazur of Gordon Food Service joins us to explore the essential relationship between restaurants and their mainline distributors. We talk about the trends shaping restaurants today, the many ways a great distributor can help an operation thrive, and why the relationship is truly a partnership. Rachel also shares the story of Gordon Food Service, a family-owned company now five generations strong, and what has her most excited about the future of our industry.

Heidi Billotto has spent decades helping shape Charlotte’s culinary scene—and bringing the people behind our food closer together. This week on Jeff & Jamie Feed, we sit down with Heidi to talk about her influence on Charlotte’s evolving food community, why supporting local farmers and makers matters, and the magic that happens when chefs know the people growing and producing their ingredients. Plus, we look ahead to the 10th annual NCRLA Chef Showdown Grand Finale this September and the chefs, farmers and local products it celebrates. (Get tickets to the event: www.NCChefShowdown.com)

On this episode of Jeff & Jamie Feed, we sit down with Laura White of the Charlotte Regional Visitors Authority (CRVA) to talk about the intentional work happening behind the scenes to elevate Charlotte on a national stage.

From helping bring the Michelin Guide to the Southeast for the first time, to landing Top Chef Season 23 and supporting Fork & Hammer, the CRVA is betting big on food and hospitality as drivers of tourism and growth. We talk about why culinary matters, where Charlotte is headed, and what it takes to put a city on the map.

In this episode of Jeff & Jamie Feed, we’re taking you behind the scenes of launching Olivelli Deli, our new 82-square-foot walk-up sandwich shop in Charlotte’s NoDa neighborhood. We share why we made the difficult decision to close Reigning Doughnuts, what inspired the new concept, and the realities of opening a business when the doors are open and guests are already lining up.

From unexpectedly high demand and staffing adjustments to designing a menu for an incredibly small space, we discuss the wins, the setbacks, and the lessons we’re learning in real time. We also dive into our approach to housemade bread, imported Italian meats, handcrafted soft serve, and why every ingredient has to earn its place in a kitchen this small.

Whether you’re a restaurant owner, entrepreneur, or simply curious about what goes into building a food business, we hope you enjoy a peek at the first few days of bringing a new concept to life.

This week on Jeff & Jamie Feed, we sit down with restaurateur Sam Diminich, founder of Your Farms Your Table and the visionary behind Restaurant Constance and the newly opened Grey's Diner.

Sam shares how direct partnerships with local farmers became the foundation of his restaurant philosophy, the challenges and rewards of sourcing locally, and how those relationships shape the guest experience. We also discuss his journey of getting into the restaurant business, his inspiring ability to overcome, and the future of independent restaurants.

It's a thoughtful conversation about food, hospitality, community, and building a business with purpose.

This week on Jeff & Jamie Feed, we sit down with Todd and Suzie Ford, founders of NoDa Brewing, to discuss the journey from launching one of Charlotte’s pioneering craft breweries to building a multi-brand beverage company that’s successfully navigating disruption.

We explore the early days of taking a chance on Charlotte’s emerging beer scene, the challenges of growing a brand, and how the beverage industry has evolved over the last decade. Todd and Suzie share insights on distribution, taproom economics, changing consumer habits, the rise of THC and alternative beverages, and the launch of their newest brand, Happy Bird.

It’s a candid conversation about entrepreneurship, adaptability, and what it takes to thrive in an industry that’s changing faster than ever.