While we celebrate women all year long at the Rhu-plex, Women’s Month is the perfect time to honor some incredible women in wine! We couldn’t be more pleased to partner with Rise Over Run (North Carolina’s only 100% female-owned wine importer!) for this very special wine dinner.

4 savory courses from Rhubarb’s culinary team, each thoughtfully paired with a wine from a female winemaker, plus dessert. It is the perfect date night with the lady in your life, or a group of gal pals!

An incredible meal inspired by women in wine, just $75 per person + service + tax. Get your tickets today!

This is a ticketed event with a set menu; please make a note of any dietary restrictions or seating preferences when booking.

Join us on Wednesday, December 6th for another spectacular dinner with fine Appalachian-inspired cuisine from Rhubarb perfectly paired with wines from local importer, Steve Pignatiello.

This dinner will be especially grand as all the wines we are pouring will be Premier Cru!

Six courses with all Premier Cru Burgundy wines imported by Steve Pignatiello of P.Comm’s Imports for $150 per person (plus service and tax). We look forward to having you join us!

Book your seats today!

SNACKS

Baked Oyster, Mandarin Hollandaise, Pickled Satsumas

Milk Braised Ham Hock Terrine, Arugula, Red Wine Puree

French- Style Deviled Egg

FIRST

Oyster and Parsnip “Stew” Sage Oil, Celery

SECOND

Sprouting Cauliflower-Truffle Gratin, Sumac Rabbit Bacon

THIRD

Grilled Quail, Persimmon Glaze, Choucroute, Roasted Persimmon

FOURTH

Apple Brandy Brisket Bourguignon, Mashed Sunchokes, GG Carrots, Parsley Salad

DESSERT

Sweet Potato Panna Cotta, Benne Seed Streusel, Sorghum, Candied Pecans

Rhubarb turned TEN this year and we are inviting YOU to our birthday dinner!

Featuring a menu honoring Rhubarb through the ages composed by our former and current Chef de Cuisines and wine pairings from John's favorite wineries, this will be a celebration to remember!

Join us on Tuesday, November 28th and say hello to familiar faces (Chefs Dean Neff of Seabird, Derek Herre of RetroFitAVL, Glenn Osterberg of Abiocco, and Davis Taylor, currently at the helm of Rhubarb’s culinary team), favorite tastes, and delicious wines.

Tickets are just $85 (plus service and tax) per person for this multi-course dinner + wine pairings. Book your seats today!

Everything we do at Rhubarb is generated by our deep web of relationships with amazing farmers and producers. Our special events are no different. However, it is slightly more rare that we have the opportunity to celebrate a farmer and producer in the same person. But that is the case with Guy Davis of Davis Family Vineyards; he is the ultimate farmer/producer. He planted and starting organically farming his vineyards in 1997 and began making wine shortly thereafter. The importance of good farming is expressed brilliantly in all his wine. Having started as a farmer, he never forgets the importance of great dirt in producing delicious food and drink and sustaining our planet. Guy and John started doing wine dinners around 2011 when John was operating Canyon Kitchen in Cashiers. So needless to say, this is one of those long and happy relationships.

We are so excited to welcome Guy Davis and his broad portfolio of wines back to Rhubarb as farmer, winemaker and friend. He is so much more than just his soul patch! Winemaker Guy Davis and his Assistant Winemaker (and youngest son), Cooper Davis will join us on Thursday, June 15th for a dinner showcasing their gorgeous wines.

$85 (excluding tax and gratuity) for 4 courses of Appalachian fare from John Fleer and the Rhubarb culinary team thoughtfully paired with wines from the Davis Family Vineyards, this dinner will sell out! Check out the menu and give us a call at 828-785-1503 or book online to reserve your seats today. We can’t wait to have you join us!

Coolest collab coming this Spring! Check out new releases from Hi-Wire, perfectly paired with Rhubarb’s signature Appalachian fare.

$65 per person includes 4 courses plus pairings and service. Seats are limited so reserve yours today!

MENU

First Course

SCOTCH EGG House Sausage, Frisée & Daylily Salad, Garlic Aioli

Hi-Wire Brewing ‘Mountain Wheat’ American Wheat Ale

Second Course

STEAMED MUSSELS IPA Broth, Grilled Ciabatta

Hi-Wire Brewing ‘Lo-Pitch’ Hazy IPA

ENTREE

GLAZED LAMB ROAST Mushy Peas, Yorkshire Pudding, Grilled Spring Onions, Stout Jus

Hi-Wire Brewing ‘Red Rye’ Lager with NC Epiphany Craft Malt

DESSERT

AN ODE TO THE CHOCO-TACO  

Hi-Wire Brewing ‘Chocolate Taco’ 10W-40 Imperial Stout

Our Local Showcase Series this month will soothe the soul.

Join us on Thursday, March 23 to celebrate the Spring Equinox and some of the healing and holistic wellness opportunities that draw so many folks to Asheville!

We’ll start the night with a Cacao Ceremony with Aradhana Silverman of Silvermoon Chocolate, followed by Sound Healing courtesy of Billy Zanski of Skinny Beats Sound Shop.

Enjoy light bites and beverages while you meet and greet with the staff at Still Point Wellness, balance your chakras or have your aura read at with Adoratherapy, and get to know the benefits of acupuncture with show & tell from Alchemy Asheville!

Tickets are only $35 per person and include take-home bags with gifts and discounts from our wellness partners, as well as entry into TWO raffles! Don’t miss this great night of alternative healing or your chance to win a 90-minute float in a state of the art Float Lab tank at Still Point Wellness or a free, in-store aura reading experience at ADORAtherapy plus a chakra boost product!

Chef/Owner John Fleer lovingly created this week's Tuesday Table menu based on love for the Portuguese island of Madeira, 300 miles east of Morocco and 600 miles south of Lisbon -- considered to him to be an Asheville surrounded by the Atlantic Ocean: friendly people, lots of mountains and outdoor activities, and delicious native food.

Join us for this Tuesday Table to share versions of some of the exciting food that he has enjoyed in “the island of eternal springtime."

There will be the option to add pairings to the meal with some delicious Portuguese wines and Madeiras to provide you with fullest experience possible.

Reserve your seats today!

If the way to your heart is through your stomach, Rhubarb is the place to be for Valentine’s Day!

Each year, our culinary team creates a menu inspired by aphrodisiac lore: from oysters and chocolate to saffron and coriander, come explore the sensual world of food. Join us starting at 5pm on Tuesday, February 14th by booking your table today.

Five courses for $95 per person. Please make a note of dietary restrictions when booking, as the a la carte menu will not be available.

Our annual Finca Decero Wine Dinner!

We know them well, the hand-hewn vineyards of Finca Decero and their very special wines. They are some of Chef John Fleer's favorites! Each year, we look forward to our dinners with Finca Decero's own Stephanie Morton-Small and we'd love to invite you to 'taste the terroir' with us on Wednesday, August 24th at 6:00pm.

We will be serving a 5-course meal rooted in Appalachian cuisine with wine pairings from the sustainably managed, "from scratch" Finca Decero Vineyards, as well as giving you the opportunity to purchase bottles for your collection at home. We can't wait to see you there!

Tickets at $105 per person, inclusive of tax and service.

Menu included below; please note an dietary restrictions when booking.

SNACKS.................................................................................

OYSTERS BENTON House Lardo

RHUBARB GLAZE LAMB BELLY

COUNTRY HAM CHURRO

MELON AND SHISO SALAD Togarashi Peppers

Finca Decero, Malbec, Remolinos Vineyard, Argentina 2018

DINNER.......................................................................

TUNA AND WATERMELON

Ancho Chili Pilacca, Charred Corn, Blistered Peppers, Cilantro, Pickled Watermelon Rind

Finca Decero, Mini Ediciones, Cabernet Franc, Remolinos Vineyard, Argentina 2019

HOUSE MADE CHORIZO

Roasted Fairytale Eggplant and Tomatoes, Grape-Grilled Herb Salsa

Finca Decero, Cabernet Sauvignon, Remolinos Vineyard, Argentina 2018

APPLE BRANDY BEEF AND MUSHROOM ROULADE

Charred Onion Mole

Finca Decero, Owl and the Dust Devil, Blend, Remolinos Vineyard, Argentina 2018

DESSERT.....................................................................................

ALMOND, FIG AND RYE CAKE

Ruby Chocolate Ganache, Rye Ice Cream, Roasted Rhubarb

Finca Decero, Mini Ediciones, Petit Verdot, Remolinos Vineyard, Argentina 2017

Wines From Scratch With Finca Decero

We are so excited for another opportunity to show Asheville the incredible hand-hewn wines of Finca Decero. Nestled in the foothills of Argentina's Andes Mountains, the Decero vineyards are sustainably managed, by hand, and Chef John Fleer believes their wines are among the best he's ever tasted from Argentina.

"Decero" means "From Scratch," which strikes at the heart of the matter for us: wine made from scratch goes best with food made from scratch. Chef Fleer is preparing a menu rooted in the mountains of Asheville, but hearkening to the foothills of the snowcapped Andes.

We're thrilled to be joined by Stephanie Morton-Smalls, Finca Decero's ever-talented Chief Commercial Officer. Her knowledge and passion for these handmade wines is unmatched.

Don't miss the chance to join us for this wine dinner. The dinner is only $65 per person (tax and gratuity excluded) for 5 fabulous courses with pairings and it has sold out in all previous years!

Space is limited, so call us at 828-785-1503 to reserve your seats!

It's time for the Gaining Ground Farm dinner, prepared by Chef John Fleer of Rhubarb. The dinner is to raise funds for Verner Center for Early Learning. Verner provides high-quality early care and education, family supports, access to nutritious foods, and professional development for teachers.

​This is your opportunity to enjoy some great food and beer, spend time at a beautiful venue and share the evening with wonderful people who are making a difference in our community. ​  

The Gaining Ground Farm Dinner will be held Wednesday, May 29th from 6-9:30 p.m. at Yesterday Spaces. Tickets are required for the event and can be purchased here .

Tickets are currently on sale for $79 until May 5th, 2019. From May 6th - May 26th tickets will be $89. Space is extremely limited, so purchase your seats today!

Come spend an evening with us, share some great food and company and raise awareness for childhood nutrition! 

Oh, Honey Honey!

Join us in the Rhubarb Event Space for an evening of food, drink, and conversation with the bee and honey experts of Western North Carolina.

• Enjoy a one-of-a-kind honey tasting and explore different flavors

• Learn the basics of backyard beekeeping

• Discover what harms bees and what you can do to help bees at the most basic level (i.e., pollinator gardens) A selection of small plates with fresh-off-the-farm ingredients will be provided by Rhubarb’s talented chefs. Beer, wine, and cocktails will be available for purchase.

Also featuring complimentary pours of signature cocktails from North Carolina’s own Graybeard Distillery, using local honey and their grain-to-glass Bedlam Vodka.

Tickets are $28 and available for purchase here.

On Thursday evening, May 2nd, Chef John Fleer and Steve Pignatiello will team up on a fantastic wine dinner in the Event Space at Rhubarb in downtown Asheville. 

This will be the best year yet for this annual dinner with the bounty of Appalachia paired with the best of Burgundy. The evening’s 5-course dinner with pairings is only $90 per person, excluding tax and gratuity. We think you'll really enjoy these world-class wines paired with this wonderful food.

Please contact Rhubarb directly at 828-785-1503 for reservations, easy directions, and more information.

Menu

Snacks

Sumac Cured King Mackerel, Pickled Satsuma

Trout Rillettes, Trout Caviar, Endive, Cauliflower

Green Eggs and Ham. Ramps, Eggs and TN Prosciutto

Cyrill Banchet NV Blanc de Blancs GRAND CRU Brut Champagne

Dinner

Red Royal Shrimp, Almonds and Lanzano

Shaved Spring Vegetables, Pea Shoots, Preserved Lemon

Domaine Paquet Chateau de Chaintre Macon-Chaintre 2014

Crispy Frog Legs

Frisée and Watercress, Baby Turnips, Parsley Butter Sauce

Domaine Hubert Bouzereau-Gruere et Filles Chassagne-Montrachet 2015

Spring Onion Braised Rabbit

Local Mushrooms, Spring Peas, Carrot Purée

Claudie Jobard Rully La Chaume 2016

Rhubarb Glazed Pork Tenderloin

F&S Blue Farrotto, Braised Celery, Rhubarb and Leeks, Roasted Cauliflower Sauce

Domaine Christian Clerget Morey-Saint Denis 2015

Lemon Ricotta Cake

Local Strawberries, Lemon Curd, Strawberry Sherbet

Chateau Pajzos Tokaji Aszú-Esszencia 2000

Rhubarb is pleased to welcome back Wine Importer Frederick Corriher for this year's wine dinner! 

A five course dinner, with wine pairings, featuring Chef John Fleer's Appalachian cuisine and Frederick Corriher's Organic and Biodynamic portfolio.

Stay tuned for menu and ticket information!

Join us for another outstanding night with Finca Decero Wines and Chef John Fleer! A 5-course dinner rooted in Appalachian cuisine paired with hand-hewn wines from the foothills of the Andes, this dinner sells out every year!

Tickets are $65 per person and available for purchase here.

We look forward to tasting with you soon!

Join celebrated, local cookbook author Ashley English for a discussion on how people are using food to create long-lasting bonds, cherished friendships, strong social networks, and engaged communities.

For centuries, people bonded over food—building long-term relationships based on their need to collaborate to grow, harvest, and preserve food.

Today, the easy access to food has eliminated the need for those relationships, leaving us with one less reason to interact.

Tracing the historical importance of food in Southern Appalachia, Ashley will present new ways for 21st Century Americans to create bonds over food, from supper clubs and cookie exchanges to foraging hikes and canning hikes.

Enjoy a selection of small bites from Rhubarb’s talented chefs. Beer and wine available for purchase.

Hosted by Rhubarb and Edible Asheville / Sponsored by Whole Foods Market

WHEN: Thursday, July 19, 5:30-7:30pm

WHERE: Rhubarb Event Space, 7 S Pack Square, Asheville

TICKETS: $16

Come by The Waterbird Asheville EVERY SUNDAY between 9am - 2pm for our farmers market! 

Vendors will include The Rhu, Roots and Fruits Market & Cafe, and House Soda Co! Grab a toasty coffee or a refreshing cocktail from The Waterbird Asheville and enjoy an afternoon with local products and community fun!

Can't wait to see you all!

Join Catawba Brewing, Chef John Fleer of Rhubarb restaurant, and Chef Gene Ettison of the Green Opportunities (GO) Kitchen Ready program for a freshly harvested farm dinner on Wednesday, May 30 at Yesterday Spaces in Leicester.  This five-course beer and food pairing will be held from 6:00-9:30 in the beautiful Appalachian mountains and features farm-fresh food, including appetizers and dessert. Early-bird tickets are $69 each and will be available until May 23.

Five courses of farm-fresh food, including appetizers and dessert, will be paired with five courses of Catawba’s craft brews and craft beer cocktails. Guests are invited to tour the grounds of Gaining Ground Farm, which has been providing organic vegetables to Asheville citizens for twenty years. Check back in May for a full menu listing of delicious local meats and organic vegetables.

If you have a dietary restriction, please indicate so at the time you purchase your tickets by emailing Gwen@greenopportunities.org.

Proceeds from this event benefit Green Opportunities, a nonprofit organization whose mission is to train, support, and connect people from marginalized communities to sustainable employment pathways.

Green Opportunities’ tuition-free Kitchen Ready culinary training program prepares Buncombe County residents for careers in the food service industry by pairing technical and life skills training with wrap-around support services. At this dinner, Green Opportunities will officially kick-off a year-long celebration of their 10 year anniversary. Founded in May 2008, GO is celebrating 10 years of creating sustainable employment pathways for youth and adults with low-incomes and promoting economic justice in Asheville.