PRESS RELEASE
ASHEVILLE, N.C. (December 22, 2014) – In November 2014, Rhubarb celebrated its first anniversary by sharing executive chef John Fleer’s new mountain cuisine at an anniversary Sunday Supper as well as offering a commemorative dessert from pastry chef Ashley Capps for the duration of the month. Furthering its dedication to the community, Rhubarb was able to donate more than $1,660 from these events to Rainbow in My Tummy, a charity near and dear to the hearts of chef Fleer and his team. The organization is devoted to cultivating a food culture surrounding young children that establishes a foundation for lifelong health.
“We have been overwhelmed by the love and support of the Asheville community during the last year,” says chef Fleer. “We are ecstatic to be able to give something back to the city, especially to an organization that means the world to us.”
On Sunday, November 16, guests were invited to mark the anniversary at a special Sunday Supper. Chef Fleer invited some very special friends, both new and old, to showcase his ongoing commitment to local Appalachian purveyors. Guests included renowned pork master Allan Benton of Benton’s Smoky Mountain Country Hams, dairy maiden Colleen Cruze from Cruze Family Farms and sustainable locavore Zeb Jolley from Jolley Farms. Menu highlights included the autumn sharing salad with fall squash, LG goat feta and hearty greens, oyster’s Benton with charred lemon and caper crème fraiche, bacon wrapped Sunburst trout with brown butter braised savoy cabbage, Rhubarb glazed duck confit with butternut squash and marrow bean cassoulet and wood fired apple and pear tart with dulce de leche crema and buckwheat puff pastry for dessert. Additionally, throughout the month of November, guests celebrated Rhubarb’s anniversary by indulging in a special dessert frompastry chef Ashley Capps the cocoa brioche with milk chocolate rum granache, caramelized banana ice cream and cocoa berry confetti and ribbons.
Rhubarb is located at 7 SW Pack Square, Asheville, N.C., 28801, and is open Monday, Wednesday and Thursday from 11:30 a.m. to 9:30 p.m., Friday from 11:30 a.m. to 10:30 p.m., Saturday from 10:30 a.m. to 10:30 p.m., Sunday from 10:30 a.m. to 9:30 p.m. and closed on Tuesday. For reservation and more information please visit the website or call 828.785.1503. Follow the conversation and connect with Rhubarb on Facebook, Twitter and Instagram.
ABOUT RHUBARB
Three-time James Beard Award Nominee, executive chef and owner John Fleer opened Rhubarb in October 2013, in the heart of Asheville, N.C.’s Pack Square. Chef John Fleer’s cuisine at Rhubarb pays homage to the region’s seasonal bounty and traditional American cooking while showcasing rotating menus based on available ingredients. A wood-fired oven and grill complement the rustic creations. The wine selection is composed of winemakers who use ecologically sustainable, organic and/or biodynamic practices to produce their wines and the cocktail culture pays tribute to the evolving seasonal bounty and the inventiveness of the early 20th century.Rhubarb is located at 7 SW Pack Square, Asheville, N.C., 28801, and is open Monday, Wednesday and Thursday from 11:30 a.m. to 9:30 p.m., Friday from 11:30 a.m. to 10:30 p.m., Saturday from 10:30 a.m. to 10:30 p.m., Sunday from 10:30 a.m. to 9:30 p.m. and closed on Tuesday. For reservation and more information please visit the website or call 828.785.1503. Follow the conversation and connect with Rhubarb on Facebook, Twitter and Instagram.
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