Rhubarb wine dinner in Asheville, NC.

Two Wine Dinners at Rhubarb

We are excited to announce two upcoming wine dinners taking place at Rhubarb on Sunday, May 15th and Monday, May 16th featuring Chef John Fleer’s delicious and inventive cuisine paired with wines from importer Dan Phillips.  To make reservations for either of these events, please call the restaurant at 828.785.1503. Dan is the man who brings us the Southern Belle Red and the Precious Syrah, and he and John have been friends for years.  In fact, the Southern Belle wines were inspired by a dinner Chef Fleer and Dan did together ten years ago at Blackberry Farm.  Dan will be on hand for both dinners to discuss those wines as well as the other delicious Spanish wines he brings to the US.

On Sunday, May 15th at 6:30 pm, it’s Sunday Supper time at Rhubarb!  This three course meal will be served family style at Rhubarb’s communal tables.  The dinner will feature dishes different than those on the regular Rhubarb menu, and Dan will be presenting wines from his Grateful Palate portfolio including Precious Syrah and others.  The cost is just $45/person before tax and gratuity for this fun and casual wine and dine experience.

For a more formal wine dinner experience, join us on Monday, May 16th at 6:00 pm for a 5-course dinner featuring some of Chef Fleer’s most inspired dishes paired with wines from Dan’s Petit Hameau portfolio.  Whereas Dan created the Southern Belle project, the wines from his Petit Hameau portfolio are from small family estates that Dan discovered while travelling in Spain.  Trust us, if you like the style of the Southern Belle wines, you’re going to love Dan’s other finds!  The cost for this extensive culinary feast is just $65/person before tax and gratuity.  Check out the menu below.


Octopus Gallego, Rabbit Rillettes Sel-Tines with Pickled Radishes, and Ramp Vinegar Granita
served with CaVa Cava


Spring Pea Chess Pie, Bread and Butter Pickled Peas, Carrot Romesco, Copper Pennies
served with CaVa Cava

Sumac Cured Sunburst Trout, Bennecake Spoonbread, Trout Sardine Bagna Cauda, Pickled Benne Seeds
served with Lo Necessario El Arbol Blanc

Farrotto Verde, Wild Spring Greens, Red Wattle Pork Confit, Yellow Branch Crema, Salt and Vinegar Chicharones
served with Joan Soler Exibis Red Blend

Tobacco-Sorghum Glazed Lamb Belly, Turnips and Greens, Roasted Rhubarb, Marrow Beans
served with Sicus Monastrell


Sorghum Rye Sponge Cake, Rhubarb Cream, Roasted Strawberry, Bourbon Pecans
served with Dan’s Surprise Wine

With a menu like this, seats will not last long!  Please call Rhubarb at 828.785.1503 for further details and/or to make reservations.

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