What was 2021 like for local chefs and food entrepreneurs? Xpress caught up with a few to get their take on another challenging year.
Tag: Brian Canipelli
Showing 1-7 of 7 results
Flooding destroyed crops, but support of community grew resolve
In the aftermath of Tropical Storm Fred, Gaining Ground Farm lost 85% of what was in the ground and about 30% of its gross revenue for the season. Despite the heavy hit, the farm bounced back thanks to the support from locally owned restaurants.
What’s new in food: Zero-waste market and café expands in Mars Hill
, BBQ fest on the river and Contrada is back in business on Wall Street
Food news: Reopenings, new restaurants and virtual gingerbread houses
Cousins Cuban Café launches in Black Mountain, Rhubarb and Cucina 24 reopen their dining rooms, The Omni Grove Park Inn’s National Gingerbread House Competition offers a virtual cooking class series, and more local food news.
Small bites: Chef Brian Canipelli branches out
Burial Beer Co. joins forces with Cucina 24 chef Brian Canipelli. Also: Spruce Pine BBQ & Bluegrass Festival returns; Folkmoot pairs with Blind Pig Supper Club; TreeRock Social Cider House holds its inaugural Cookie-Chill-Off and plenty more Asheville food news.
Small bites: City Bakery expands into a new production facility
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Three Asheville chefs nominated for 2016 James Beard Awards
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.