Coming Soon: RhubarbAsheville's New Restaurant Has Ties to James Beard Foundation.
What to Expect
- According to restaurant sources, the menu is Appalachian inspired, featuring seasonal, local ingredients paying homage to "the bounty of regional and American cooking."
- The kitchen is equipped with a brick oven, but it won't be used for pizzas. Instead you'll find something more along the lines of Brick Oven Roasted Oysters Benton or Wood Roasted Whole Sunburst Trout with Lemon.
- A wood-fired grill will be used to create Mongolian Barbecued Lamb Ribs or a Wood Roasted Ashley Farms Chicken with Brown Butter Sweet Potato-Sage Hash Rosemary and Chile Braised Tuscan Kale.
- The bar will be serving spirits with a "New American" spin. Expect cocktails not seen since the early days of America, circa 1800s. When ordering a drink, consider ordering the R.L. Fitz, named for Fleer's great great uncle, a man who was instrumental in the construction of Pack Square during the 1920's. It's a blend of Troy and Sons Moonshine, vermouth, sorghum, ginseng & egg white.
|Rhubarb's rustic interior|
Family StyleEvery night, starting at 5:30, the community room will be utilized for a family-style dinner. This prix fixe meal includes three courses with a focus on comfort food. The menu will change each week based on seasonal ingredients.
Opening DayRhubarb is slated to open sometime during the second week of October, 2013. Visit here for for more information.
Recipe: Raspberry-Rhubarb Syllabub Enjoy this delicious sweet treat created by Rhubarb's Pastry Chef, Ashley Capps.
Yield: 1 family style serving bowl or 6-8 servings (depends on size of glasses being used)
- 1 pint of medium diced rhubarb
- Light brown sugar to toss and lightly coat rhubarb
- 1 pint fresh raspberries
- 1 tsp lemon juice
- 1-2 Tbsp honey
- Add kosher salt to taste
- 1 vanilla bean
- 12 oz heavy cream
- 1 T Maple syrup
1. Prepare serving vessel(s). Chill one family sized serving dish, or 6-8 individual glasses/bowls. Preheat oven to 300 degrees.
2. Toss diced rhubarb with enough brown sugar to lightly coat rhubarb pieces. Spread on sheet pan and bake until rhubarb is tender, but holds its shape. This step should take 10-15 min. Taste test to check for desired texture. Remove rhubarb from oven and allow to cool to room temp. Reserve a few pieces for garnish; set aside.
3. Select a few raspberries for garnish. Set aside.
4. In a bowl, add lemon juice and honey. Whisk briefly to combine. Add remaining raspberries to this mixture. Using gloved hands, lightly crush raspberries into mixture. Allow the crushed raspberries to macerate for 10-15 minutes, or until juices begin to release in the bowl.
5. Split and scrape seeds from the vanilla bean. Add vanilla seeds and maple syrup to cream. Whip cream to soft peaks.
6. Add juice from macerating berries. Whip further to stiffen cream to medium peaks.
7. Combine rhubarb and raspberries. Taste and adjust flavor as needed using salt, lemon juice, or additional honey.
8. Using a spatual, fold the raspberry-rhubarb mixture into the whipped cream to create streaks of color in the cream. Avoid over-mixing; the vivid streaks of color visible throughout the cream is the goal.
9. Portion into individual servings or pile into family size serving dish. Scatter reserved raspberries and rhubarb to garnish.
10. This is great served with gingersnaps, shortbread, sugar cookies, or sponge cake.
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