Zadie's Market Supper Club, Feb. 3, 6:30 p.m.


Announcing the Zadie’s Market Supper Club, an intimate experience of the food, atmosphere, flowers and art at the center of Marshall, NC.

Join us for our inaugural event at the Old Marshall Jail on Thursday, February 3, at 6:30 p.m. Diners will have exclusive access to the first floor of the Old Marshall Jail during this ticketed *event.

Tickets include:

  • A private tour of the Old Marshall Jail with co-owner Josh Copus
  • A 5-course ticketed meal introduced by Chef Ronnie Collins
  • Wine pairings from the bar at Zadie’s Market
  • Floral installation by Carolina Flowers and co-owner Emily Copus
  • A 15% discount on a future booking at the Old Marshall Jail hotel. 
  • Small group experience with camaraderie and merriment

This showcase combines everything Zadie’s Market and the Old Marshall Jail have to offer. See how history, craftsmanship and culinary vision are combining to create a new destination on the banks of the French Broad River.

Tickets are nonrefundable. You may transfer your tickets to another person by sending an email to

*Proof of Covid-19 vaccination or a negative Covid test from the past 48 hours will be required for this intimate event. 


About the chef:

Originally from East Lansing, Michigan, Chef Ronnie Collins brings with him more than 15 years of culinary experience and has trained under some of America’s most celebrated chefs. Most recently he worked as the opening Sous Chef at the Village Hotel on Biltmore Estate, a post he held for five years, as well as Personal Chef for the late Bill Cecil Sr. Ronnie joined the Rhubarb/Zadie’s Market partnership as the opening Chef in April of 2021.

After graduating from the acclaimed School of Culinary Arts at Kendall College in Chicago, Ronnie accepted an offer from his former internship site, The Ahwahnee Hotel in Yosemite National Park, CA. There he gained experience under ACF West Chef of the Year, and Bocuse d’Or award winner Percy Whatley in one of the largest and oldest working kitchens in California.

Summers in the high Sierras eventually gave way to a return to “civilization” and the city where it all started. Ronnie returned to Chicago with his now-wife Rebecca and was quickly promoted to Sous Chef at the Northcenter Chicago neighborhood favorite, Browntrout. There, Ronnie and Chef/Owner Sean Sanders would earn three Michelin Bib Gourmand Awards in three years.

Chef Ronnie has resided in Marshall since 2014. When he’s not in the kitchen at Zadie’s you can find him at home barbecuing, hanging out with Rebecca, and their two dachshund mutts Huff and Arrow. Chef Ronnie can also be spotted on guitar and vocals with his alternative rock band Woodsies and building and repairing electric guitars in his home studio. Ronnie also enjoys painting, sea turtles, and just “generally contemplating the physics of the universe both known and unknown.”

The Menu
Normandy Farmhouse Dinner
(served with wine pairings)
Local Pickled and Marinated Fruit with Vanilla Cream and Candied Pecan Butter
Winter Tuber and Local Potato Chowder
Classic Cassoulet
Salad Paisanne
Cheese Course
Assorted local fruit and cream filled pastries