With a new downtown space, chef John Fleer plans to connect local farmers with consumers, offer educational opportunities and promote discussions on food systems and policy.
Tag: John Fleer
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Small bites: Dance by the river at MANNA FoodBank’s Blue Jean Ball
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
Small bites: City Bakery expands into a new production facility
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
Three Asheville chefs nominated for 2016 James Beard Awards
Chefs Nate Allen of Knife & Fork, Brian Canipelli of Cucina 24 and Cynthia Wong, formerly of Rhubarb, were all named semifinalists for the 2016 James Beard Awards on Feb. 17.
Rhubarb gets set to launch new bakery, event space
With his expansion in the old French Broad Chocolate Lounge space, Rhubarb chef John Fleer hopes to create a new bakery, retail shop and event venue that continues his theme of celebrating local edibles.
Checking it off: What culinary adventures do Asheville chefs have on their bucket lists?
From goose barnacles to puffer fish, Asheville chefs crave some crazy stuff.
Small bites: Asheville goes Greek
The Golden Fleece: Slow Earth Kitchen brings Greek cuisine to Asheville this winter. Meanwhile, Rhubarb’s chef John Fleer is planning a collaborative holiday dinner;
Beer Scout: Catawba doubles down on food pairing events
Whether it’s fine dining, chocolate pairings, barbecue or curry, Catawba’s new initiatives aim to show beer’s versatility with food.
Small Bites: Soda Papa
Soda Papa debuts handmade drinks, Salt & Smoke brings another food partnership to Burial Beer, local pizza makers get set for a showdown at Pizza Pan-demonium and former Red Stag Grill chef Adam Hayes joins the team at John Fleer’s Cashiers project, Canyon Kitchen.
Rhubarb chef John Fleer nominated for ‘Best Chef in the Southeast’ award
Over breakfast at the Beard House in Greenwich Village, James Beard Foundation president Susan Ungaro announced the final nominees for the 25th annual James Beard awards.
Among the list of names was Asheville’s own John Fleer, chef at Rhubarb, downtown’s upscale farm-to-table eatery.
Trio of Asheville chefs make semifinals for ‘Best Chef in the Southeast’
Founded in honor of cookbook author, educator and American cuisine enthusiast James Beard, the James Beard Foundation’s mission is “to celebrate, nurture, and honor America’s diverse culinary heritage…” And three Asheville chefs — John Fleer of Rhubarb, Meherwan Irani of Chai Pani and MG Road and Katie Button of Nightbell and Curate — also have […]
Rhubarb hosts Ashley English Week to honor the local author’s recipes
It’s Ashley English Week at Rhubarb! The local author, known for her Homemade Living book series, is thrilled to be showcasing recipes for both food and drinks at the celebrated restaurant, which she calls one of her favorite local spots. “Who would’ve ever guessed that my patronage of a restaurant so seriously deserving of every […]