Gaining Ground Farm Dinner
May
29
6:00 PM18:00

Gaining Ground Farm Dinner

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! 

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Sunday Supper Series at Benne on Eagle
Feb
10
to Feb 24

Sunday Supper Series at Benne on Eagle

Please join Chef John Fleer, Rhubarb, and Benne on Eagle in a collaborative celebration of Black History Month through a series of Sunday Suppers hosted at Benne on Eagle.

Too often in our turbulent history the African-American experience, incredible contributions to art, music, cuisine, industry, social milieu, and prosperity have been discounted or ignored. This serves as a time to put these achievements in the forefront of our thoughts, and encourages us to pay homage through remembrance. Our gratitude and admiration will be presented on the plate this month, as each week we feature a different chef. 

EACH SUNDAY SUPPER IN FEBRUARY WILL BE LOCATED AT 35 EAGLE STREET AND DRAWS INSPIRATION FROM THE WORK AND INFLUENCE OF FOUR INCREDIBLE BLACK CHEFS: EDOUARDO JORDAN, MASHAMA BAILEY, NINA COMPTON, AND CARLA HALL.

Our sister restaurant, Benne on Eagle, is the newest restaurant on ‘The Block’ and focuses on honoring the legacies of the African-American voice in Appalachian cuisine. One of the tenets of Benne’s mission statement is the Adinkira symbol Sankofa: “go back and get it.” This adage calls us to pay tribute to what came before as we create a legacy for the future and feels very in line with 2019’s theme for Black History Month: Black Migrations. Just as we trace the journey of the benne seed from its roots in West Africa, to its home in Appalachian cuisine (and on Eagle Street), so too do we as a nation look to the journey of Black Americans.

Chef John Fleer and the culinary team at Rhubarb, in conjunction with Chef Ashleigh Shanti of Benne on Eagle, cordially invite you to Benne on Eagle for this month’s Sunday Supper series. Be our guest at the community table, and accept the invitation to click each chef’s portrait to see why we’ve chosen to honor these chefs in the month of February.

Please call Benne on Eagle at (828)-552-8833 to reserve your seats.

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Frederick Corriher Wine Dinner
Sep
13
6:30 PM18:30

Frederick Corriher Wine Dinner

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!

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Jul
29
5:00 PM17:00

Finca Decero Blending Seminar and Special Edition Sunday Supper

Join us for an incredibly special Sunday Supper on July 29th.

In addition to a three-course family-style chat and chew with friends both new and treasured, we will have a Blending Seminar hosted by Finca Decero's own badass woman, Stephanie Morton-Small. Learn about the fantastic Argentinian varietals and blends produced by Finca Decero's hand-hewn vineyards, create a custom blend in small groups, and have your creation tasted by a judging panel! 

After this informative and interactive demonstration, we will commence with an Argentinian-inspired Appalachian feast from Chef John Fleer for Sunday Supper, with pairings from Finca Decero. 

Blending seminar starts at 5pm, with dinner at 6:30pm. Tickets will be $60 per person (excluding tax and gratuity) and includes the seminar, dinner and pairings. Additional wines will be available for purchase.

A credit card will be required to hold the reservation with a $15 per person cancellation fee within 24-hours of the event.

To reserve your seats, please call Rhubarb at (828) 785-1503.

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Breaking Bread - A FED Talk with Ashley English
Jul
19
5:30 PM17:30

Breaking Bread - A FED Talk with Ashley English

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

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Jun
21
6:30 PM18:30

Burgundy Wine Dinner with Pignatiello Wines

Join us for a tour of Burgundy in our own backyard!

Fleer's farm-to-table Appalachian cuisine and Pignatiello Wines' immaculately curated wines will be perfectly paired on Thursday, June 21st at 6:30pm. Guests will enjoy this menu multiple courses, each with its own wine accompaniment, tales from the importer, and great company. 

Tickets are $90 per person, excluding tax and gratuity. Then take home the best of France: all wines will be available for purchase following the event. 

Space is limited for this multi-course event, so call Rhubarb at 828-785-1503 to reserve your space today!

A credit card on file will be required for all reservations, with a 24-hour cancellation policy.

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Breaking Bread, Breaking Barriers Farm Dinner
May
30
6:00 PM18:00

Breaking Bread, Breaking Barriers Farm Dinner

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.
 

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Asheville Bread Festival 2018
May
4
to May 6

Asheville Bread Festival 2018

  • New Belgium Brewing Company (map)
  • Google Calendar ICS

A weekend full of events glorifying gluten! This year's Bread Festival will span the city of Asheville, and include workshops and master classes. Our very own Chef Kaley Laird was a Featured Baker in 2017 and will have some of our fabulous baked goods at the Bread Fair on Saturday, May 5th at New Belgium Brewery from 10am - 2pm. You don't want to miss it! Tickets available through the Asheville Bread Festival Website, found by clicking below.

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Twelfth Night Dinner With Catawba Brewing and Gaining Ground Farm
Jan
9
6:00 PM18:00

Twelfth Night Dinner With Catawba Brewing and Gaining Ground Farm

Twelfth Night marks the end of the holiday season and the beginning of the Carnival season....in other words, it's the PERFECT occasion to celebrate!

Chef John Fleer and his team are pairing up with our best friends Catawba Brewing and Gaining Ground Farm for a five-course dinner with beer pairings. In the work are foods that John describes as "literally epiphanic or revelatory" That means delightful dishes that may be hidden within a more plain "wrapping." 

The menu is still under works, but there'll definitely a King & Queen Cake from Pastry Chef Kaley Laird, as well as Timpano (from "Big Night!"). 

More than 35% of the proceeds will go toward providing great nutritional food to the children at Verner Early Learning Center, a high quality, affordable early care and education facility.

There's sure to be revelry and humor, so don't miss the opportunity to join us! 

Each ticket is a bargain with the Early Bird Special price of $65! 
Tickets will increase to $75 beginning on 1/1/18.

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Wines From Scratch With Finca Decero
Jul
27
6:30 PM18:30

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. 

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