rhubarb

“I like the idea of getting up on a misty sunrise morning, going down to be with the chickens, harvesting the eggs and looking at how the rhubarb is doing. Going to the outdoor kitchen that he designed with Guy Ritchie, grilling an onion for an egg scramble that he’s making for his family. That’s the dream.”

All of these experiences from 5 and Ten in Athens with Hugh Acheson to Rhubarb in Asheville with John Fleer informed my goals and then we were able to bring that to Wilmington and create that for ourselves and our business here.

And a few years ago, we started a ritual of making strawberry rhubarb pie with our boys.

We go and pick the berries and rhubarb with our boys who are 2 and 4 years old and then make the pie with them each year.

"Rhubarb is so fascinating to me. I adore its colour and texture. It also means spring is near."