Dean Neff's guest appearances

Dean Neff

CoastLine

NC F&B Podcast

86'd: Straight Dialogue w/ Restaurant Leaders

Adam Carolla

David Burke

Carla Hall

Ashley Christensen

Patrick Cappiello

Jon Bonné

Eric Asimov

Fred Minnick

Jordan Salcito

Sean Brock

Tory McPhail

Floyd Cardoz

Vivian Howard

Ben Knight

Michael Lee

OwlTail

Chef Neff waxes poetic about what he would be doing if not helming the kitchen at Wilmington's Seabird. Chef Dean has learned a lot in the restaurant business, especially being a disciple from the likes of Chef Hugh Acheson. Chef  kindly dropped some knowledge nuggets on the show;  How to choose the name and concept for your restaurant. What makes a successful soft opening. Why do oysters with schmaltz? When to leave a restaurant job.  Click in and consume the knowledge nuggets! Support our Sponsors: SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&amp;B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

<a href="https://chefdeanneff.com/" rel="nofollow" target="_blank">Chef Neff</a> waxes poetic about what he would be doing if not helming the kitchen at <a href="https://www.wilmingtonnc.gov/" rel="nofollow" target="_blank">Wilmington's</a> <a href="https://www.seabirdnc.com/" rel="nofollow" target="_blank">Seabird</a>. Chef Dean has learned a lot in the restaurant business, especially being a disciple from the likes of <a href="https://hughacheson.com/" rel="nofollow" target="_blank">Chef Hugh Acheson. Chef</a>  kindly dropped some knowledge nuggets on the show; <ul> <li>How to choose the name and concept for your restaurant.</li> <li>What makes a successful soft opening.</li> <li>Why do oysters with schmaltz?</li> <li>When to leave a restaurant job.</li> </ul> Click in and consume the knowledge nuggets! Support our Sponsors: <a href="https://www.spoton.com" rel="nofollow" target="_blank">SPOT ON</a> Tech that helps your business grow. Call Tanya 858-213-7820 or email her <a href="mailto:tanyam@spoton.com">tanyam@spoton.com</a> Drink <a href="https://www.joevangogh.com" rel="nofollow" target="_blank">Joe Van Gogh Coffee</a>! <a href="https://proofalcoholicecream.com/" rel="nofollow" target="_blank">Proof Alcohol Ice Cream</a> Think Differently About Dessert <a href="https://trianglewineco.com/" rel="nofollow" target="_blank">Triangle Wine Company</a> Use promo code 'NCFB' at checkout! The NC F&amp;B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: <a href="mailto:max@ncfbpodcast.com">max@ncfbpodcast.com</a> or <a href="mailto:matt@ncfbpodcast.com">matt@ncfbpodcast.com</a>

Washing Dishes In Portugal With Chef Dean Neff

Chef Dean Neff

Dean shares his thoughts about the challenges that he sees in the coming months as he and his wife prepare to open their bakery and full service restaurant in Wilmington, NC.--- Support this podcast: https://anchor.fm/adam-stafford5/support

Dean shares his thoughts about the challenges that he sees in the coming months as he and his wife prepare to open their bakery and full service restaurant in Wilmington, NC. --- Support this podcast: <a href="https://anchor.fm/adam-stafford5/support" rel="payment nofollow" target="_blank">https://anchor.fm/adam-stafford5/support</a>

Looking Ahead w/ Chef Dean Neff

Lydia Clopton

Walk up the down staircase a few times in your life. Going in the opposite direction will give you perspective and give you insight into the minds of Dean Neff and Lydia Clopton. Dean and Lydia’s journey took them from Athens, GA to Atlanta through Asheville, NC to finally settle on the coast in Wilmington, NC. Some Chef’s come in with pre-conceived notions of what a restaurant in going to be but not Dean and Lydia, they let the place and space dictate the menu. Some might say they listened to the waves. Pinpoint takes fresh and local ingredients and turns them into sophisticated yet crowd pleasing food. We learn how local catfish can be elevated into an ethereal dish and how roasted dandelion root can turn into delicious ice cream. Dean Neff learned from the best such as Hugh Acheson and  Jonathan Fleer, after fifteen plus years of world class tutelage Dean was ready for his own restaurant. With Lydia Clopton providing desserts to equal Dean’s savory menu a gem of a restaurant was born right near the water in downtown Wilmington, NC. CLICK FOR TICKETS TO 'PORK &amp; RUM' JANUARY 28TH, 2018

Walk up the down staircase a few times in your life. Going in the opposite direction will give you perspective and give you insight into the minds of Dean Neff and Lydia Clopton. Dean and Lydia’s journey took them from Athens, GA to Atlanta through Asheville, NC to finally settle on the coast in Wilmington, NC. Some Chef’s come in with pre-conceived notions of what a restaurant in going to be but not Dean and Lydia, they let the place and space dictate the menu. Some might say they listened to the waves. Pinpoint takes fresh and local ingredients and turns them into sophisticated yet crowd pleasing food. We learn how local catfish can be elevated into an ethereal dish and how roasted dandelion root can turn into delicious ice cream. Dean Neff learned from the best such as <a href="https://hughacheson.com/" rel="nofollow" target="_blank">Hugh Acheson</a> and <a href="http://greatchefs.com/chef/uptown-moon-pie-rich-pistachio-brownie-ganache-white-chocolate-ice-cream-food-recipes/" rel="nofollow" target="_blank"> Jonathan Fleer</a>, after fifteen plus years of world class tutelage Dean was ready for his own restaurant. With Lydia Clopton providing desserts to equal Dean’s savory menu a gem of a restaurant was born right near the water in downtown Wilmington, NC. <a href="http://bit.ly/2qh6bGg" rel="nofollow" target="_blank">CLICK FOR TICKETS TO 'PORK &amp; RUM' JANUARY 28TH, 2018</a>

Episode 77 - Pinpoint Wilmington Chefs Dean Neff & Lydia Clopton