Where Mountain Meets Italy

Written By: Pat Allen | Issue: 2016/10 - October

The image of a small boy and his grandfather sitting in a busy deli in Brooklyn, filled with aromas of freshly baked bagels and espresso he was allowed to sip – unbeknownst to his mother – give us a true insight to Nicolo Dangelo, executive chef at The Log Cabin Restaurant in Highlands.

 Sitting outside on a sunny and brisk morning for the interview, I realized I had never seen this handsome young man before. When I mentioned it, he explained that he is the one cooking in the kitchen and there simply isn’t time to leave the stove! A car arrived and a lady delivered a bag of fresh basil that permeated the fresh mountain air during our time together.

Growing up in an Italian family in New York and Vermont and watching both grandmothers cook all day and feeling surrounded by love and good food, resulted in Chef Dangelo’s passion of bringing both into his restaurant today. 

He initially wanted to be an anthropologist and attended Green Mountain College in Vermont. While there, he worked as a cook in the cafeteria, and due to his passion and skills was encouraged to keep cooking and learn from as many chefs as possible. His turning point came when he went to work for 10 Center Street in Boston and worked under Chef Steven Sprague. He encouraged Nicolo to attend Western Culinary Institute in Portland, Oregon, which led to his first real culinary job as banquet chef at The Governor Hotel.  Even though he loved the scenery of the Northwest, he felt led back to his roots in the Northeast and returned to position as sous chef at 10 Central Street in Boston. 

Chef Nicolo’s destiny to be in Highlands began when he was recruited as executive chef with the Cape Fear Trading Company in Cape Fear, North Carolina. He was asked to open three restaurants – 317 West Bay, Fishy-Fishy Café, and The Shack. It was then he realized his passion for consulting and his ability to open successful restaurants, beginning with menu design and food selections. 

 His love for North Carolina grew for five more years at the Yacht Basin in Southport and then he met his wife, Carmel, who was moving to Brevard. He followed and became sous chef at Maple in downtown Brevard. As fate would have it, when a food purveyor mentioned that On the Veranda in Highlands was looking for a sous chef, he and Carmel visited and fell in love with this quaint little town. He secured the sous chef position for two years.

 In 2013, Chef Nicolo met Jason Cancilla from Asheville, and helped open Meritage Restaurant. Soon they realized more space was needed and fell in love with the Joe Webb log cabin at first sight and the Log Cabin Restaurant and success followed. As owner of the restaurant, Jason is highly visible and his passion for hospitality is obvious. From hosting, serving, to wine recommendations, Jason is there to please and diners leave happy, after a pleasant dining experience. 

Even though his roots are Italian, Chef Nicolo uses French techniques and influences in his cooking. Instead of the traditional Chicken Piccata, he actually braises the chicken in white wine for additional tenderness and flavor. I’m always intrigued by the creativity of chefs and this is an art form that we all can share and partake in the results.

Some of my favorites are Chicken Piccatta, Fettuccini Bolognese, and any fresh fish of the day. The Vermont Salad with apples and maple vinaigrette is amazing.  And of course, the Tiramisu shouldn’t be missed!