Rhubarb and Catawba Brewing come together for Hickory Nut Gap Farm dinner

Hickory Nut Gap dinner. Photo courtesy of Rhubarb
Hickory Nut Gap dinner. Photo courtesy of Rhubarb

Press release from Rhubarb:

ASHEVILLE, N.C. (April 12, 2016) – Rhubarb’s Chef John Fleer is once again teaming up with Catawba Brewing Co., for the fourth iteration of dinner on the farm at Hickory Nut Gap Farm (HNGF). On Tuesday, April 19, at 6 p.m., the Appalachian trio will join forces for a multi-course beer pairing dinner at the recently revamped event space at HNGF, the Big Barn.

“It is always a pleasure to work with our friends at Catawba and Hickory Nut Gap,” says Fleer. “The barn is the perfect place to get together and delight in what the changing seasons are bringing us, and Catawba’s thoughtful and creative brews are a natural pairing for our dishes.”

2016 marks the 100th year of farming at the five-generation family farm, and they are celebrating by hosting the monthly farm dinner series. Fleer is partnering with Chef Nate Sloan of HNGF to create the evening’s menu that will showcase both local talent and the region’s heritage of pasture raised pig. Guests can look forward to an array of snacks followed by petit lettuces with foraged greens and flowers, farroto Milanese, smoked pork “capicola” and chocolate pecan malted rye galette from Rhubarb pastry chef Kaley Laird for dessert. The complete menu can be seen on the Rhubarb website.

The dinner takes place on Tuesday, April 19, from 6 to 9 p.m., at Hickory Nut Gap Farm located at 57 Sugar Hollow Rd., Fairview, N.C., 28730. Early bird tickets for the dinner are $81 per guest and go up to $96 per guest the week of the event. Tickets can be purchased on Eventbrite.

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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