Podcast appearances and mentions of Ashley Christensen

In this engaging episode of the North Carolina Food and Beverage Podcast, host Max Trujillo interviews Chef David Ellis of Figulina, a newly nominated James Beard Award contender for Best New Restaurant in America. Chef Ellis shares his journey from Stoke-on-Trent, England, through various culinary adventures around the world, including his impactful experiences in Raleigh and his pivotal role at Ashley Christensen's Poole's Diner. They discuss the inspiration and dedication behind Figulina's artisanal pasta, made fresh daily in an open kitchen for guests to observe. Figulina, located in Raleigh's former Humble Pie space, focuses on creative, scratch-made pasta dishes that transcend traditional Italian cuisine. The episode highlights Chef Ellis's philosophy, commitment to texture and balance in his dishes, and the exciting provisions section selling fresh pasta and sauces. With insights into the potential expansion of this section and the future vision for Figulina, this conversation captures Chef Ellis's passion for culinary artistry and his integration into Raleigh's vibrant food community. Chef Ellis's story is a testament to following one's culinary dreams and the immersive, heartfelt experiences that shape a successful restaurant. 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  

After years of trying, Ashley Christensen and Andrew were finally able to orchestrate an in-person interview this past spring at The Chef Conference in Philadelphia. Unsurprisingly, it was well worth the wait: Ashley opens up about the role of music and food in her childhood, the college dinner parties that sparked her eventual commitment to the pro kitchen, and the genesis of some of her most successful concepts.Here are some organizations to which you can contribute in order to help people affected by Hurricane Helene in Florida, Georgia, and North Carolina.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for professionals. Sign up today for a basic  (free) or premium membership. And please check out our fellow meez network podcasts and newsletter!  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

This week, we've got delicious cooking ideas to brighten your summer. First, author Jess Damuck talks to us about her vegetable-forward food inspired by the 1970s health-food culture. She talks about revamping 1970's health-food classics and re-working recipes with a modern eye to make them taste great. She leaves us with her recipe for Lentil Loaf. Jess Damuck's latest book is Health Nut: A Feel-Good Cookbook. Then, we head to North Carolina to catch up with Chef Ashley Christensen.  She takes on listener questions with Francis and shares some mind-blowing thinking around working with seasonal produce, including an idea a delicious, simple corn cob stock. Ashley is the chef at Poole's Diner and Death & Taxes in Raleigh, NC, and author of the cookbooks Poole's and It's Always Freezer Season. She left us with a delicious recipe for Charred Summer Squash.Broadcast dates for this episode:August 16, 2024 (originally aired)When you shop using our links, we earn a small commission. It's a great way to support public media at no extra cost to you! Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

Ashley Christensen is a two-time James Beard Award winning chef, restaurateur, and cookbook author from Raleigh, North Carolina, who has a way of taking classic Southern dishes and making them the talk of the food world. She grew up with parents who loved to cook, entertain, and play music in the kitchen, and Ashley has channeled that spirit of hospitality into her restaurants like Poole's Diner and Death & Taxes. At home, she and her wife, Kaitlyn Goalen, love to cook together too, and they've also authored two cookbooks, including 2021's It's Always Freezer Season. Sid also talks to Ashley about her infatuation with grilling, her dalliance with a music career, and how she sees diners and restaurants as places for people to put aside their differences. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer/Audio Editor Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

It's fried chicken, bun, pickle, mayo... and that's pretty much about it. But for some reason, we've all gone nuts for chicken sandwiches. And in this cloud of battered breasts and thighs emerges a concept that went high, not low. Chef driven, not robotic. And guess what...? They win. BB's Crispy Chicken out of the Triangle is truly the best of them all.  Originally created by our local and legendary Chef Ashley Christensen, BB's now stands on their own two chicken feet to bring the community a better quality option at lunchtime. Listen in as we chat with Doug Warf and Justin Simpson, the minds behind the business of BB's.  And sitting in as special guest host is Aaron Vaughen, also known as the Single Handed Chef - who just released his first podcast: THE Single Handed Podcast with our very own producer/co-host Max Trujillo.  Follow the personal journey of Aaron Vaughen, navigating life post-brain injuries focusing on resilience, adaptation, and purpose. The Single Handed Podcast covers Vaughn's challenges, culinary career, and transformation into 'The Single Handed Chef' post-injury, emphasizing inspiring others. If you're interested in hearing an inspiring podcast about the perseverance of life, give The Single Handed Podcast a listen. Subscribe to the show on Apple Podcasts here: https://podcasts.apple.com/us/podcast/the-single-handed-podcast/id1742625683 Spotify: https://open.spotify.com/show/1UfAIX62SqjqTZ9oxU1uBT?si=7ecd3dffce6d4496 On the mic this week: @trujillo.media @aaronvaughen Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here And welcome our newest sponsor Got To Be NC!

Ashley Christensen, an experienced speech language pathologist with a background in educational settings, leveraged her expertise to create My Magic Words Speech Sound Academy, a digital speech course born out of a successful Zoom session.  The name of the program stems from affirmations she would consistently use at the beginning of each speech session with her students, which were a central part of her teaching approach. In episode 6 of our "How I Built My Speech Path Business,"  Ashley shares the comprehensive journey of developing and launching her digital course. She discusses the process of filming content, marketing, and the challenges of re-engaging with social media after years of absence.The My Magic Words course is designed for parents who want to offer additional speech support strategies or as a primary intervention approach before a speech evaluation.  It's broken down into modules that teach each sound, uses evidence-based approaches and offers a Magic Bag that provides all of the material support a parent or caregiver might need.  Ashley walks us through how she organized her course, the importance of making it affordable for each family, her guarantee for families and the importance of making the process convenient and valuable.  Ashley highlights the tools and software she finds most useful, particularly for her course creation and website development, and shares her positive experience with a course specifically designed to aid digital course creators called Amy Porterfield's Digital Course Academy. This program helped keep her motivated and accountable throughout the development process. She emphasizes the importance of storytelling in her marketing strategy, sharing about what she has learned by Don Miller's Storybrand.  We also get some great insight into her thoughts on the role of the modern mom in today's society!Ashely also told us about how her affiliate marketing program functions to broaden the reach of her course. Reflecting on her experience in the process of creating and marketing her course, she shares two significant lessons she has learned:  enjoying the journey and there being enough room at the table for everyone.   Kim and Mary really enjoyed this conversation with Ashley as she offered practical wisdom and compassionate advice for parents navigating speech therapy, as well as aspiring entrepreneurs across any field.Check out Ashley's website - My Magic Words and her IG Account!Ashley's Speech Sound Academy CourseAlso, if you haven't done so already, follow our podcast!  You will be the first to know when new episodes release.  We would also love for you to leave a review and rate our show.  The Speech Source appreciates your feedback and support!  Follow here!Follow Kim and Mary on IG here! - https://www.instagram.com/thespeechsource/For more information on speech, language, feeding and play - visit The Speech Source Website - https://www.thespeechsource.com/

I've been thinking for some time that it would be nice for our community to have more discussion. When I first started Call Me CEO I had intended on having a Q&A feature but it took me 160 episodes to finally make it a reality!These episodes will be specific to mom/family/business questions that we all struggle with. With 15+ years of raising four kids and building a business I am not an expert, but I look at this as an opportunity to share a personal perspective of what has worked for me.Want in on the action? I would love to have you submit a question and come as a guest on the show. These episodes are designed to be under 15 minutes and I hope will become a library resource for podcast listeners who are looking for specific answers to very real, relatable struggles that we all have.So for this first episode we are discussing how to help your child feel important and see as you go through different stages of work demands. This is the question that was submitted by Ashley Christensen, "How do I talk to my kids about my new busy work schedule? My kids are used to me being around all of the time. My daughter asks why I choose to work. She says I work all of the time and although it might feel that way to her, I don't know how to talk to them about this without trying to plead my case. I want to acknowledge this and their feelings and would love to know more about how I can make them feel important while showing them this is important too!"You can listen to the episode here to find how I have found simple ways to help create an environment of connection and teamwork in approach to your family and your business.If you are interested in being a participant, please fill out this form.https://form.jotform.com/232846334722053Resources: Interested in becoming a virtual assistant? Join the 60 Days to VA Course:www.camillewalker.co/VAAccess the 5-day email sequence to help you discover your purpose:www.callmeceopodcast.comLooking for one on one coaching to grow your team, reach your goals, and find the right life balance. Grab a free discovery call with Camille.

Get to know Ashley

Macaroni au gratin is the dish that star chef Ashley Christensen might be best known for. Served at Poole's Diner in Raleigh, North Carolina, it's dialed in to perfection. Thoughtfully conceived, utterly delicious, memorable, tweaked where necessary, but never overhauled. This attention to detail that shows in every dish at this 15 year old institution is a reflection of Ashley's leadership style. Profoundly human, intensely fair, and earned over time. Listen in to hear more from one of the most talented leaders in hospitality.Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.

Darin meets up with Chef Ashley Christensen, Chef + Proprietor of AC Restaurants, in advance of the Annual Hot Luck Festival happening in Austin this Memorial Day Weekend (tickets available here)! We chat about her decades plus support of the culinary community, the reopening of Fox Liquor Bar, and her plans for attending concerts this season.  We then dig back into the archives to when we met up with Brooklyn bluegrass buskers, Zack Orion and Scott Murphy, better known as Mountain Animation. The duo went from the subway to the studio, and gave us a raucous performance.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

As the restaurant world confronts what it means to be sustainable from a human perspective, some chefs are realizing they need to first answer that question for themselves. For Ashley Christensen, the award-winning chef and proprietor behind AC Restaurants in Raleigh, North Carolina, that meant putting herself on the road to sobriety. In October, Ashley announced her decision via an Instagram post. Not only did many in her community rally around her, but those dealing with similar journeys reached out to share their stories and encouragement.Ashley joins host Kerry Diamond to talk about her decision and what it's meant to her personally and professionally. She also shares an update on her hospitality group, which today includes an events company, a commissary kitchen, and five restaurants. Her first spot, Poole's Diner, just turned 15 in December. Ashley is also an author and co-wrote two books: Poole's Diner and It's Always Freezer Season with Kaitlyn Goalen, who is her wife and the executive director of AC Restaurants.Thank you to Graduate Hotels for supporting this episode. If you'd like to hear from Chef Ashley in person, join Radio Cherry Bombe on Thursday, Feb. 9th at Graduate Chapel Hill for a special networking event. Tickets here. There will be a panel discussion with Ashley and other local food personalities plus snacks & sips. We'll also be at Graduate Tucson on Feb. 23rd and the new Graduate Palo Alto on March 2nd.This episode of Radio Cherry Bombe was recorded at CityVox Studios in NYC. Our theme song is by the band Tralala. Subscribe to our newsletter and check out past episodes and transcripts here.More on Ashley: Instagram, Poole's Diner, AC Restaurants, Poole's Cookbook, and It's Always Freezer Season. 

Fifteen years ago this month, Beard-winning chef Ashley Christensen recast our culinary landscape with the launch of Poole's—effectively changing the course of our city's food scene via a plethora of top toques and fab establishments to follow. Many hope the next distinction—and final step to becoming a full-fledged foodie city—is landing a Michelin Guide. Tune in as we chat how Michelin works and what it would mean for our city.Meet Our Sponsors:Logan's Garden ShopFentonBluewater SpaGet the issue to your door! 10 issues for $10! Subscribe NowOffice Talk with Raleigh Magazine is hosted by Gina Stephens and is a production of Earfluence.

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Over the course of the last year, Raleigh Magazine has scooped some major exclusive reveals on local top chefs and bar owners—from Ashley Christensen to Scott Crawford to Jason Howard and more. Here, we go behind the scenes with contributing food writer Eric Ginsburg to dish never-before-heard scoop on these major industry players crafting our city. Black Sheep Bartender Well-Crafted Craving Crawford Fenton's Fab Five Find it in print: Raleigh Magazine April 2022 Issue Meet Our Sponsors:Logan's Garden ShopCampbell UniversityWilliam Peace UniversityGet the issue to your door! 10 issues for $10! Subscribe NowOffice Talk with Raleigh Magazine is hosted by Gina Stephens and is a production of Earfluence.

Get grilling with Hmong Chef Yia Vang, vegetable whisperer Chef Ashley Christensen and best-selling grilling author John "Doc" Willoughby.

This month, James Beard-award winning chef Ashley Christensen and partner/food writer Kaitlyn Goalen have released a terrific new book titled It’s Always Freezer Season: How to Freeze Like a Chef with 100 Make-Ahead Recipes. Inside, you’ll find tips and tricks that any home cook can implement on compound butters, savory biscuits and more. Today, Ashley and Kaitlyn join Homemade host Martie Duncan to discuss Ashley’s various restaurants in the Raleigh-area, as well as how your freezer can reduce waste, sustain your seasonal food and act as an extension of your pantry. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ladies and gents, we have a local Raleigh celebrity rounding out Season 1 of Braless by Eight. Erin from RDU Gems comes on to talk about social media and how she has built her brand while staying true to herself. Tune in to hear how to bring your brand along with you as you evolve as a person and what Raleigh Chef Stefani has a girl crush on. (Ashley Christensen, please notice me) Be sure to follow @RDUGems on Instagram for great Raleigh recommendations!

Get grilling with Hmong Chef Yia Vang, vegetable whisperer Chef Ashley Christensen and best-selling grilling author John "Doc" Willoughby.

Chef Cheetie Kumar of Garland in Raleigh chats about being a finalist for the James Beard Foundation award, Best Chef: Southeast. The chef also addresses post-COVID-19 operations for Garland, and her cool heat & eat meal kits. Other JB finalists Kaitlyn Goalen, Chef Chris Shepherd and Chef Ashley Christensen are mentioned.

Executive pastry chef Andrew Ullom left famed chef Ashley Christensen's restaurant group last year to open Union Special bakeshop and cafe. Not even open a year, the business has responded to the coronvairus pandemic by trying to feed as many people in need as they can.  Learn more about Union Special - https://www.unionspecialbread.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Executive pastry chef Andrew Ullom left famed chef Ashley Christensen's restaurant group last year to open Union Special bakeshop and cafe. Not even open a year, the business has responded to the coronvairus pandemic by trying to feed as many people in need as they can.  Learn more about Union Special - https://www.unionspecialbread.com/

Join Margaret McSweeney and Jaime Laurita as they talk with Serial Griller Matt Moore. Learn the secrets of grilling the ultimate comfort food. Matt traveled 10,000 miles to explore hot and fast grilling as documented in his new book, Serial Griller- Grillmaster secrets for flame-cooked perfection. Chefs Matt worked with include James Beard outstanding chefs Michael Solomonov, Ashley Christensen and Meathead. Ashley encouraged Matt to use the practice of “shaping fire” while grilling. Based out of Nashville, Matt lives in the heart of the city, He spends 200 days of the year on the road and returned home in time for the March 2 tornado. Enduring minor damage to his home, his grill was unscathed. The shelter in place that followed the tornado has provided opportunity. Matt has found himself home and grilling with his family every evening on his Kamado style grill. Join the conversation as Matt shares ideas for grilling with the family using unique flavors and methods.

Welcome to The NC EAT & PLAY Podcast. Today, we will be talking to Randy Hernandez, owner of Casa Cubana & Rum Bar and Red Monkey, which are both locally-owned restaurants here in Raleigh. We also talk about the award-winning chef, Ashley Christensen's mac & cheese recipe, my new favorite food truck, Arepa Culture and my walkthrough Apex Community Park.

Today, chef, restaurateur, author, and culinary celebrity, Ashley Christensen spends time with Richard and Jazmin at the Aspen Food and Wine Classic. Ashley speaks about the honor of winning the James Bear award for outstanding chef in the country in 2019. The gang also talks about how Ashley's South Eastern roots influenced her love for food and cooking. And you'll definitely want to hear how Ashley likes to connect with the ghost of a space when she sets up her restaurants, in at least one case somewhat literally! Join us on social @ Starving4Pod!

When Ashley Christensen of Raleigh, NC, stepped behind the podium at the James Beard Awards almost two weeks ago to receive its Outstanding Chef Award, she was ready to accept that medal and give a heartfelt speech. Her attitude wasn’t pompous or flippant, but almost an “ok then, let’s do this … together.”  And in many ways, that’s how this outstanding chef has approached her work, going all in, learning the craft, celebrating the ingredients of her beloved North Carolina region at Poole’s Diner, Death & Taxes, and more, and practicing paying attention to the building of a community, of a company, and of the chefs who work around her. She’s found her medium -- food -- to express her vision of kindness, comfort, and connection, but there is also a relentless striving for excellence that informs her work. This isn’t a chef who is going to rest on her laurels; she’s just getting started.

On this episode, we chat with James Beard Award winning chef Ashley Christensen about her big win for Outstanding Chef. She also shares an update on her upcoming pizza restaurant Pooleside Pies. Then, we take a trip to the Out! Raleigh Festival to meet the organizers and vendors, including Purr Cup Cafe.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode, we chat with James Beard Award winning chef Ashley Christensen about her big win for Outstanding Chef. She also shares an update on her upcoming pizza restaurant Pooleside Pies. Then, we take a trip to the Out! Raleigh Festival to meet the organizers and vendors, including Purr Cup Cafe. 

If you really press him about it, Torry Holt will admit he misses the game of football--there's not much that can replace winning a Super Bowl, entertaining packed stadiums, or out-running some of the best athletes in the world. But you wouldn't know it by looking talking to him, or looking at his schedule. Holt, along with his brother, stays busy heading up Holt Brothers Construction and running events for their Holt Brothers Foundation. He is excited about the future of Raleigh--the city he says he never left even as he was playing professionally in St. Louis and other cities--and it comes through when he talks about everything from the NC Courage, to Dix Park, to his foundation's Flag Football tournament.In addition to talking to Torry, Ashton and Hayes discuss Raleigh being in headlines at the James Beard awards (congrats, Ashley Christensen!) and the New York Times, and we share our #Top3Raleigh Brunch spots. Thanks for listening--please support the local businesses who support us: Steele Residential and Express Yourself Paint.

Hooray! Our state's driving force in the culinary industry was recognized as the Outstanding Chef of the Year by the James Beard Foundation for 2019.  Ashley's contributions to our state's food culture are unparalleled. We say thank you for the hard work and vision you have brought our state.  Watch:  

Christensen and Howard Bring All-Star Talent to Thrive NC Demo Stage Chefs from across the state bring diverse their talent and stories to the stage Ashley Christensen and Vivian Howard have announced their star-studded chef demo lineup for May 9 and 10 at Thrive NC presented by Blue Cross and Blue Shield of North Carolina (Blue Cross NC) at City Market in Downtown Raleigh. Thrive NC is a two day event to raise awareness of food insecurity in North Carolina and to elevate organizations addressing this statewide crisis.  ~~~~~~~~~~~~ Welcome our newest sponsor, Bestow Baked Goods, currently located in Fuquay-Varina but soon to open in Holly Springs!  Follow them on Instagram @bestowbakedgoods Need legal help in the Food and Beverage industry? Reach out to the Forrest Firm and tell them Max and Matt referred you.   Forrest Firm, Business Attorneys Across North Carolina Need wine & beer? Of course you do, get it at  Use promo code 'NCFB' at checkout!  Hospitality industry veterans, and , get behind the scenes of North Carolina's burgeoning food and beverage culture. Hear from local chefs, sommelier's, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast. Max is a front-of-house vet/sommelier that moved from Los Angeles to North Carolina in 2013. Since moving to North Carolina, he's run restaurants, designed wine programs and builds craft cocktail menus and now produces multiple podcasts.  Matthew is a certified sommelier from New York. His experience ranges from restaurant/bar to importing some of the finest wines in the world. He moved his family to North Carolina two years ago and works as a wine distributor. For questions, comments and booking, contact us at or Eat & Drink Merrily!

Ashley Christensen cares as much about people as she does about food. The Raleigh-based chef and restaurateur started cooking when she was in college and now runs an empire of restaurants in the Triangle in North Carolina including Poole’s Diner which she opened over a decade ago. She employs over 200 people and is known for not being afraid to speak up. Ashley’s cooking, restaurants, and cookbook have been celebrated by outlets like Food & Wine, Bon Appetit, The New York Times, and Eater and she’s the recipient of a James Beard Award. She sat down with Julia to talk about her career, her restaurants, her leadership and communication style, her commitment to community, and her support system. There are are also answers to listeners' questions and a shout out to the Inter-Faith Food Shuttle. For more about Julia Turshen and her work, head here.

“It was a hobby that turned into an obsession that turned into a business.”  That’s how Jared Plummer, the owner of Two Roosters Ice Cream, describes his start in the ice cream business.  He was experimenting and developing crazy concoctions of ice cream flavors in his apartment and bringing them to dinner parties, and then one day he decided to follow his passion. Over the past four years, Jared has exploded onto the Triangle food scene, initially with a food truck, then a stand at the Durham Bulls Athletic Park, and now a store for almost a year. At the store, Jared has 10 Regular Flavors: Coffee Bourbon Double Fold Vanilla Classic Chocolate Girl Scout Mint Roasted Strawberry and Honey Sola Cinnamon Donut Non-Dairy Chocolate Blackberry Hibiscus Cookies and Cream Butterscotch Haystack  And each month, Jared comes up with new Guest Flavors, like this month Two Roosters has Tea-Inspired Ice Creams, and in the past he’s done Beer Inspired, Cereal Inspired, Coffee Inspired…he even did a Pizza Flavor! On this episode, Jared talks to Megan about his start, the special meaning behind the name Two Roosters, how he grew from just the food truck, to adding the Durham Bulls stand, to adding the store, and what’s next for the business.   They also discussed his crazy opening of the store and why it’s best not to pull all-nighters, some of the guest flavors that may or may not have worked out and which flavors are the fan favorites, and his entry into the wedding market. You can follow Two Roosters at: http://www.tworoosters.com/ https://www.instagram.com/tworoosters/ https://www.facebook.com/TwoRoostersIce/ https://twitter.com/two_roosters   Music for this episode by https://www.bensound.com. The host of the show is Megan Gillikin, owner and lead consultant at A Southern Soiree Wedding and Event Planning.  She's also available for wedding and hospitality business consulting and can be reached at megan@weddingsforreal.com. If you like podcasts about delicious food and the visionaries who come up with incredible dishes, check out the NC F&B Podcast on itunes or wherever you get your podcasts.  Max and Matt are food and beverage veterans who have been podcasting for over a year, and their guests include Ashley Christensen, Vivian Howard and the brewers of Bond Brothers Beer Company. Weddings for Real is edited and produced by Jason Gillikin for Earfluence.

WRAL's Renee Chou sits down with James Beard Award-winning Chef Ashley Christensen of Poole's Diner, Beasley's Chicken + Honey, Death & Taxes, Bridge Club and Fox Liquor Bar. 

Episode 61 - Cappie Peete Chapman of www.ACRestaurants.com They call her “The Young Gun Somm,” and this episode with Cappie Peete Chapman is a blaze of glory. We discuss her origins in the wine world all the way back to being a South Carolina Gamecock, to eventually learning how to run beverage programs for James Beard Award winning chef Sean Brock when she was at McCrady’s in Charleston, SC. Cappie has come full circle back to her native North Carolina when another James Beard award winning chef Ashley Christensen lured her to Raleigh to run beverage for AC Restaurant Group. Cappie dishes information on how to pair wines with Mexican food when she was creating the beverage program for Minero and also gives insight on how a relatively young person can successfully manage people. Grab a glass of vino, listen and learn!

Episode 50 - Ashley Christensen of http://ac-restaurants.com We celebrate our 50th episode in style. Chef Ashley Christensen sits in studio to chat about her life, her family, and why she does what she does...beyond food. We get a little inspirational and tamper it down with some good ol' tales of the business. Ashley is truly the definition of a Raleigh chef and our bellies couldn't be happier. It's clear to hear that being a chef is only the first layer of the onion that is Chef Christensen. We are proud and humbled to have a legend in the industry speak to these two yankees from out of town. North Carolina is better for having Ashley Christensen living with our limits. http://ac-restaurants.com

Community Work. In a Diner. With Chef Ashley Christensen at The Virginia Festival of the Book. Welcome to my latest episode! Were you a bad food enthusiast? Did you miss Chef Ashley Christensen of Poole's Diner giving her stupendous talk at the Virginia Festival of the Book? No worries, Edacious taped it for you! Ashley grew up in North Carolina as part of a family who felt it important to cook and eat meals together no matter how busy their lives. It's a philosophy she took to her adult life. Putting creative energy into food and watching people share it which often develops into deep conversations over it. She went to NC State, intending to move to a big city after graduation, working in restaurants while attending classes. Like so many of her co-workers, she worked in kitchens until she could decide what was next. Until the day she realized this was it. This is what she wanted to do. This is what's next. She realized she could do all the things she wanted right there in Raleigh. And she could do them by cooking food. A small fundraiser she organized for AIDS research turned into a massive fundraiser. That sealed the deal. As she looked about her college town, she realized she could contribute and make great strides right there. Graduation became less of a concern. She dropped out and started cooking in earnest. Her initial curiosity and interest in food quickly developed into a catalyst for social change and community. Setting her intention, she decided to create a higher level of hospitality, one that starts with food but goes deeper to connection. A hospitality which creates a profound level of trust between the chef and the guest. Customer is something she considers "The C-Word," and something never to be uttered in any of her restaurants. Her commitment to this belief isn't just lip service. She has the word "Guest" tattooed on her forearm. "We like to use the word 'guest' (instead of customer) because I like to remove the idea of it being a transaction. Dining together, and the energy that we put into it, the chance that you take on us I think conveys a relationship...It really helps all the folks who work with us to really understand and respect and value that idea." Her first restaurant, Poole's Diner, reflects this intention. It's not fancy, but a place you visit once a week. Or more. A place where you can be a regular. All the menus are on chalkboards so you have to physically get up and move about to decide. Which sparks conversation because most of them hang above booths. The double horseshoe bar encourages conversation because no matter where you sit, you can see the other patrons. Even the word "diner" evokes comfort. It's a place where someone in a tux can dine next to somebody just off work in a dirty tee shirt. The story of how she went from working in other restaurants to starting her first is beautiful, poignant, and so inspiring it made the hairs on the back of my neck stand up. You'll have to listen to hear it for yourself! Ashley now owns six, including one serving fried chicken with honey in honor of a childhood nickname. In fact, all of her restaurants in Raleigh contain story whether it's in the name or the food they serve, once again taking the simple idea of a place to gather for eating to a more meaningful level. Folks are responding. She's been nominated for a James Beard Award several times and won the title of Best Chef Southeast in 2014. Her restaurant Death and Taxes was a finalist last year. Her first cookbook, Poole's Diner, is a volume reflecting a life lived rich and full through sharing food. How to use a safe, comforting space to give back and effect social change. Comfort is a fairly novel concept in this world of fancy schmancy, where tattooed-covered Tweezer Punks with dusts, strange ingredients, and 14-course meals constantly want to take you on a journey. We've sometimes forgotten the soul-filling concept of a simple bowl of grits. The recipes in this volume embrace comfort. They don't change the essential meaning of classic Southern dishes, nor reinterpret them, but simply add Ashley's personal spin. It's a gorgeous volume evoking the comfort and simplicity of a meal at Poole's. Now more than ever in these challenging times it's important for folks from different backgrounds to come together over food on a regular basis. Food can spark conversation. Maybe folks who disagree can find commonality somehow over something they mutually love and respect. A terrific talk and my favorite one of the festival. Ashley's mission is one I strive for here on the podcast each and every day. Connection, community, and conversation with food as a starting point. I hope you enjoy it as much as I did. Cheers! SHOW NOTES – Links to resources talked about during the podcast: Virginia Festival of the Book - most of the authors who attend are unpaid, and travel here out of their own pocket. Food writing is a challenging business. Your donation will help cover expenses and get some of the big names here in 2018! Help Scotty Recover - My best friend has Stage 3B Colorectal cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to ;) Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

Ashley Christensen is a Raleigh-based chef and restaurateur who was shot into the culinary spotlight after opening Poole's Diner, both because of her unique take on Southern cooking and the way the space brought new life to the community. Now, her work is synonymous with city of Raleigh, but her network and influence can be felt all across the South, and the nation at large. Christensen stopped by the Eater Upsell studios to chat with hosts Helen and Greg about teamwork, kale fatigue, and what makes North Carolina the perfect place for women to become culinary powerhouses. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Sohui Kim of Brooklyn's Insa restaurant shares how to kimchi basically... anything (except corn!). Then, we talk chef Ashley Christensen about her new cookbook, Poole's. There will be pimento cheese. Learn more about your ad choices. Visit megaphone.fm/adchoices

Laurie Woolever is a freelance writer and editor, and works for Anthony Bourdain under the catch-all title of "gatekeeper." She has written for the New York Times, Food & Wine, Lucky Peach, Saveur, GQ, Wine Spectator, Los Angeles Times, and more. She previously worked as an editor at Wine Spectator and Art Culinaire. Woolever co-authored the new cookbook Appetites with Anthony Bourdain, and previously collaborated with him on Anthony Bourdain's Les Halles Cookbook. She is a graduate of the French Culinary Institute (now known as the International Culinary Center) and Cornell University. She lives in Jackson Heights, Queens, with her husband and son. Ashley Christensen is the chef/proprietor behind seven restaurants in Raleigh, N.C., including Poole’s Diner and Death & Taxes. Since making Raleigh her home, Ashley has sought to foster community through food, philanthropy, and the stimulation of the city’s downtown neighborhood. Ashley began cooking while in college, throwing dinner parties for her friends and family. These intimate gatherings helped her recognize her passion for cooking and sharing food, and ultimately led to her first professional cooking job at the age of 21. Upon taking the position, she knew she had found her life’s work. Her first cookbook, Poole's: Recipes and Stories from a Modern Diner, is out now.