In the Kitchen with Chef John Fleer

Fleer outside of his restaurant in Asheville, North Carolina.

Chef John Fleer prepares for service.

Rhubarb-glazed duck confit with sweet potato anna cake, Swiss chard, shaved duck ham, and pickled rhubarb.

Chef Fleer in his whites.

Lamb leg steak with mint-and-feta eggplant relish, celeriac grits, and braised celery.

Fleer slicing rhubarb.

Handwritten notes on a menu in progress.

Erin Kaeding next to one of Rhubarb’s communal tables.

Oysters Benton.

Fleer with his family.

A refined riff on pork and beans.

The dining room at Rhubarb.

The Rhubarb and Rye, made with rhubarb lemonade sherbet, rye custard, shortbread, and lavender honey.

Behind the bar at Rhubarb.

Burger and french fries at Rhubarb.

Shopping the local farmer’s market.

Strawberries from the farmers market in Asheville, North Carolina.

Table setting at Rhubarb.

Fleer preps his staff before dinner service.

Suiting up for dinner service.