Greetings Foodtopia fans! When our group stops by Cucina 24 on our High Roller tours, everyone listens intently as Chef Brian Canipelli explains his style of cooking as well as his dedication to fresh, local fare. Brian takes special care in finding the most quality ingredients he can, and doing his best to let the natural flavors of that dish shine. We find his style of sourcing, preparing and presenting cuisine to be so unique and delicious that it has found as special place in our food tour hearts. It came as no surprise when Brian snagged a James Beard nomination, and we’ve been eagerly awaiting the next big thing from Cucina 24 ever since. Finally it is here!
Starting this summer Chef Brian has partnered with Burial beer to bring a casual concept of his fine dining fare to the space formerly occupied by the locally loved Salt and Smoke. (Salt and Smoke fans please check out their new restaurant, Vivian, it is wonderful.) We are so excited to see what is in store for this new venture. Below is an excerpt from Mackenzie Lunsford at Citizen Times about what we can look forward to:
“Out of the same upfitted food trailer the McGaugheys once ran, Canipelli’s crew will turn out approachable American-influenced fare, with the same seasonally changing, ingredient-driven approach that fuels Cucina 24.
Burial’s food will not trend Italian however, Canipelli was quick to note. ‘There will be plenty of vegetable-forward stuff, and things you want to have with beer.’
Prices will be moderate: about $6-12 for a plate.
The menu will have a few staple items, with another four or five dishes changing weekly.
Always on the menu: a double-patty, American-style burger, made with beef fed from the brewery’s spent grain.
This week at Burial, you’ll also see fry bread with chanterelles, mushrooms, corn, thyme and caramelized onions, sort of a summery take on flatbread.”
(The full article can be viewed here.)
In addition to the kitchen at Burial Brewery, Chef Canipelli will also be heading up Burial’s Forestry Camp, which is anticipated to open in the fall. The final plans for this exciting new venture are still in the works, and we can’t wait to see what they’ve got up their sleeves.
In the meantime, join us for one of our High Roller food tours where you’ll have the opportunity to visit Cucina 24 and often times meet Brian himself as he explains to our groups his take on farm fresh fare.
Our tours run every day of the week, with High Roller tours happening Thursday- Saturday. Our tours are the perfect way to experience several of Asheville’s best chefs in one afternoon! It is officially peak season, so be sure to snag your tickets in advance! for more information or to reserve your spot visit our website at www.eatingsheville.com.