Asheville – Sunday, May 15 & Monday, May 16 – Join us (Rhubarb) for two special wine events welcoming Spanish wine importer and chef Fleer’s long-time friend, Dan Philips.
On Sunday, May 15, he will join us for a special Sunday Supper featuring the Southern Belle series.
The Southern Belle series is a collaboration with James Jean Art and the Grateful Palate and is a joining of wine and art with a Southern Gothic Theme. The series was inspired by a dinner chef Fleer and Dan did ten years ago at Blackberry Farm. Jean, Phillips and designer Beth Elliott brainstormed and researched imagery for these bottles that would capture stories from the region and time period, often landing on inspiration from kudzu, sprawling oak trees and antebellum tropes like the Southern Belle. More information about this series can be found at www.gratefulpalate.com.
SMOKED TROUT BRANDADE crostini
GRILLED OCTOPUS ramp salsa verde
WOOD OVEN ROASTED LAMB SPIEDINI marrow beans
GRILLED ASPARAGUS chopped farm egg, romesco, radish, spring onions
spring vegetable paella
ivy creek spinach with raisins and pine nuts
bacon-vidalia onion relish
BASQUE ALMOND CAKE olive oil sorbet, roasted strawberries, marcona almonds
PETIT HAMEAU WINES
POOR THING GRENACHE
SOUTHERN BELLE RED BLEND murica, spain
SOUTHERN BELLE PRECIOUS SYRAH murica, spain
This very special Sunday Supper is just $45 per person (excluding tax and gratuity.) Call 828.785.1503 for reservations.
DAN PHILIPS WINE DINNER
Join us on Monday, May 16, for a 5-course dinner featuring some of Chef Fleer’s most inspired dishes paired with wines from wine importer Dan Philips’ Petit Hameau portfolio. The wines from the Petit Hameau portfolio are from small family estates that Dan discovered while traveling in Spain.
RABBIT RILLETTES sel-tines and pickled radishes
RAMP VINEGAR GRANITA
SPRING PEA CHESS PIE
bread and butter pickled peas, carrot romesco copper pennies
SUMAC CURED SUNBURST TROUT
bennecake spoon bread, trout sardine bagna cauda, pickled benne seeds,
LO NECESSARIO EL ARBOL BLANC
wild spring greens, red wattle pork confit, yellow branch crema, salt and vinegar chicharones
JOAN SOLER EXIBIS
TOBACCO-SORGHUM GLAZED LAMB BELLY
turnips and greens, roasted rhubarb, marrow beans
SORGHUM RYE SPONGE CAKE
rhubarb cream, roasted strawberry, bourbon pecans
DAN’S SECRET ROSÉ BUBBLY
The cost for this extensive culinary feast is just $65 per person before tax and gratuity. Call 828.785.1503 for reservations.