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Bread, Brie and Bubbly
Thursday, February 27, 2020 @ 1:00 pm – 4:00 pm
$65.00
“Man does not live by bread alone”….. a little cheese and wine helps!
Spend a delightful winter afternoon at the popular downtown restaurant, Rhubarb, enjoying a farm-fresh luncheon buffet and learning about bread baking, cheese making and sparkling wines!
You will see how various breads are made in Rhubarb’s pastry kitchen. You will be able to sample and hear how different cheeses are made by locally-owned Spinning Spider Creamery and Blue Ridge Mountain Creamery. Kate Moore of WNC (Western North Carolina) Cheese Trail will provide a brief overview of other Asheville cheese makers. For the “bubbly,” JP Bourgeois, an Asheville-based wine importer, will discuss sparkling wines. The company specializes in handcrafted, sustainably farmed and organic French and Spanish wines.
A buffet luncheon of Chef John Fleer’s celebrated “farm to table” cuisine with various luncheon foods, freshly baked bread, cheeses, and wines provided by JP Bourgeois, Wine Merchant, will send you home happy!
A selection of the featured merchants’ products will be available for purchase.