Cucina 24, Salt & Smoke and Burial Beer Co., team up for beer dinner, Dec. 14

From Burial Beer Co.

Press release

Salt & Smoke Beer Dinner with Burial Beer Co. at Cucina 24
Monday December 14, 2015- 6PM – 4 course beer dinner

Chef Josiah McGaughey of Salt & Smoke will be cooking a four course dinner alongside Cucina 24’s Chef Brian Canipelli. Each course paired with one of Burial Beer Co.’s beers.

McGaughey currently cooks at Burial’s taproom 4 days a week. Salt & Smoke has an ever changing menu that explores the link between old world european traditions and southern fare. The streamlined menu utilizes the bountiful products of the region, highlights charcuterie, and promotes honest food that lends excellent pairings to Burial’s innovative brews.

Canipelli, Head Chef and owner of Cucina 24 is constantly pushing the boundaries between southern fare, Italian cuisine and other ethnic flavors- always focusing on fresh and innovative menu items.

both chefs are collaborating on building and executing the menu for the evening, working closely with Burial Beer Co. to round out the experience with pairings.

6:00 p.m. cocktail hour
7:00 p.m. dinner will be served. $40 per person.
Does not include tax or gratuity. Please RSVP by calling Cucina 24 (828) 254-6170 Seating is limited.

About Kat McReynolds
Kat studied entrepreneurship and music business at the University of Miami and earned her MBA at Appalachian State University. Follow me @katmAVL

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