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Award winning chef John Fleer's downtown Asheville restaurant serving contemporary American cuisine.

My family calls our time around the table our chat & chew. We talk about our days, what we learned or saw or heard or thought. We often engage in conversation and debate about what's going on around us in the world. And we listen. 

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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.

Each Sunday Supper menu will appear beneath the chef's portrait once our team is finished putting the menu together. 

Eouardo Jordan

Mashama Bailey

Nina Compton

Carla Hall

I understand it is the nature of my profession that dinner at home with my family will not always be in the cards.  If I can’t be at home for dinner, I want to create an experience at Rhubarb that replicates that feeling of sharing a family table for others, and selfishly, for me.

However you define family or community, my hope is that you will reserve a place at our communal tables with your family and friends at Rhubarb’s Sunday Supper. Our goal is to make it easy and delicious, and to share a little chat & chew time together.

Each Sunday at 6:30 we serve a three-course meal at the communal tables. The Sunday Supper menu is different from the regular restaurant menu and reflects the bounty of the weekend markets presented family style. Also, a local guest farmer hosts our weekly convivial community tables. It’s not just “farm to table”, it’s “Farmer to Table”. We start with a selection of snacks to pass, proceed to an entrée with several accompaniments served family style and finish with dessert. 

I believe in the power of the table, the value of passing food, sharing stories and listening.

The supper table is a universal opportunity for people who may or may not know each other to reflect on the day and on their shared experiences.  Maybe children and restaurants don’t always mix perfectly, but the table is where kids learn to talk, listen, share, and become a part of a community. Families and communities, however you define them, harmonize naturally at the dinner table, at a restaurant or in the home. That’s how I hope everyone will experience Sunday Supper.

Rhubarb's dining room is also open for individual reservations on Sunday evenings. Sunday Supper dishes are sometimes available a la carte in the dining room...just ask your server.   


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