Rhubarb, Catawba Brewing Co., and Hickory Nut Gap Farm have teamed up for a multi-course, seasonal dinner with a portion of proceeds going to the Southern Appalachian Highlands Conservancy. The collaboration reaches plates and glasses on Tuesday, Sept. 15, from 6-9:30 p.m., at the farm in Fairview.
Organizers describe the feast as follows:
After arriving at the farm, patrons will delight in a series of snacks including beer pickles, red ale short rib arepas and cider doughnut holes. After taking their seats, diners will enjoy a four-course, family style menu beginning with a salad of hopped lomo and bresola with celeriac remoulade and arugula and an end of summer bollito misto with puffed barley and salsa verde, pepperonata and plum mostarda. Shared entrees include a main course of sage jelly glazed porchetta with garlic confit and sides of smoked chili and cushaw squash, beer and peanut braised collard greens and crispy Nicola potatoes. The evening will end on a sweet note with pastry chef Cynthia Wong’s apple-crab apple jelly gallette.
Tickets for the event are $95 per person and available here.
Here’s the full event release:
Rhubarb is joining forces with local friends Catawba Brewing Co. and Hickory Nut Gap Farm to support the Southern Appalachian Highlands Conservancy. On Tuesday, September 15, the Western Carolina dream team will come together for a multi-course, seasonal feast at Hickory Nut Gap Farm.
“Sharing local food and drinks with friends on the farm is what the Harvest Dinner is all about,” says Rhubarb’s executive chef and owner John Fleer. “We are celebrating the rich culture and heritage of our surroundings and are proud to be able to partner with the Southern Appalachian Highlands Conservancy to increase their efforts.”
Guests are invited to celebrate the season’s bounty and indulge in timely creations from chef Fleer and thoughtfully paired brews from Catawba. After arriving at the farm, patrons will delight in a series of snacks including beer pickles, red ale short rib arepas and cider doughnut holes. After taking their seats, diners will enjoy a four-course, family style menu beginning with a salad of hopped lomo and bresola with celeriac remoulade and arugula and an end of summer bollito misto with puffed barley and salsa verde, pepperonata and plum mostarda. Shared entrees include a main course of sage jelly glazed porchetta with garlic confit and sides of smoked chili and cushaw squash, beer and peanut braised collard greens and crispy Nicola potatoes. The evening will end on a sweet note with pastry chef Cynthia Wong’s apple-crab apple jelly gallette.
The dinner takes place on Tuesday, September 15, from 6 to 9:30 p.m., at Hickory Nut Gap Farm located at 57 Sugar Hollow Rd., Fairview, N.C., 28730. Tickets for the Harvest Dinner are $95 per guest and can be purchased by visiting the ticketing website. A portion of proceeds from the evening will benefit the Southern Appalachian Highlands Conservancy, an organization dedicated to preserving unique plant and animal habitats, clean water, farmland and scenic beauty of the mountains of North Carolina and Tennessee for present and future generations.
ABOUT RHUBARB
Four-time James Beard Award nominee, executive chef 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 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. Rhubarb’s R-Bar is open until midnight from Thursday through Saturday, with a limited menu. For reservations and more information please visit the website or call 828.785.1503. Stay in touch with the conversation on Facebook, Twitter and Instagram.
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