Working for tips and dealing with the hungry masses, the life of a restaurant server has its ups and downs. And Asheville’s waiters and waitresses have a lot to say — both good and bad — about the profession.
Known nationally for his activism in food-related issues, the chef and owner of Asheville landmark restaurant The Market Place today joins 10 other chefs from around the country to meet with legislators in Washington, D.C., to discuss international food aid.
The Asheville Truffle Experience is underway this weekend, Feb. 20-22, giving local foodies a chance to taste and learn about the celebrated Tuber melanosporum. The three-day festival includes a truffle growers’ forum with experts from as far away as France and Oregon, a culinary demonstration by A-B Tech chef instructors, a wine-paired, five-course truffle dinner at […]
Asheville chef William Dissen, owner and executive chef at The Market Place, championed states’ rights to enforce genetically modified organism (GMO) food labeling during an activist trip to Capitol Hill earlier this December. Dissen and about two dozen other renowned chefs spoke against the DARK Act (or “Denying Americans the Right to Know”), a proposed bill […]
Throwing a birthday party to celebrate eight years of activism certainly fits the bill for Asheville on Bikes, whose official mission is to “cultivate the culture of urban and commuter cycling through advocacy & celebration.” Accordingly, Beer and Bites for Bikes, scheduled for Wednesday, Dec. 3 at The Market Place, offers an open invitation to […]
Asheville chef William Dissen, owner and executive chef at The Market Place, is one of about two dozen chefs invited to gather at Capitol Hill in Washington D.C. on Tuesday, Dec. 2, in support of labeling food containing genetically modified organisms.
When Peter Affatato was growing up in Flushing, Queens, his grandmother — his nona — would take him to Long Island farms to buy pumpkins. “She bought them because they were cheap,” says Affatato, owner and chef at Nona Mia Italian Kitchen in West Asheville, “and then she would cook them with everything.” That’s how Affatato came up with Peter’s pumpkin pizza, a pie customers begin calling to ask about as soon as pumpkins start bronzing the fields.
The James Beard Foundation has tapped Chef William Dissen of Asheville’s The Market Place Restaurant to helm a dinner event on March 22 at the James Beard House in New York City’s Greenwich Village. Photo courtesy of William Dissen
Six local chefs put their palates together at The Market Place restaurant on Wednesday to decide the World’s Best-Tasting Honey at the final round of the third annual Black Jar Honey Contest presented by the Center for Honeybee Research.
Since 2002, the folks at Star Chefs have been roving the country seeking out top-notch food. Having profiled and issued their awards everywhere from cities like New York to regions as broad as South Florida, Star Chefs has now decided to profile North and South Carolina for its latest cluster of honors, the Rising Star awards, which are given to stand-out industry professionals younger than 40.
Chefs William Dissen and Nicholas Figel team up on Wednesday, March 21 to present a five-course dinner with West African flair to benefit Asheville’s Adama Dembele.
Read on for just a few of the myriad food options for V-Day. Don’t worry, we’ll keep this up right until the 14th. (Photo by French Broad Chocolate Lounge pastry chef Holly Wiest)
At Blue Ridge Biofuels, we are always excited to see our feedstock clients being recognized for their commitment to sustainable practices in pursuit of green restaurant certification [“Asheville Restaurants Go Green,” Jan. 18 Xpress]. I would also like to add that each of the restaurants mentioned in the article, including Posana Café, Tupelo Honey Café, […]
Get your bison and beer, goodbye to Ed Boudreaux’s, hello Stone Bowl Korean and more.
William Dissen from the Market Place has some rather large, locally foraged fungus available in house right now. (Photo by Bill Rhodes)
Later this month, sample a dish of ceviche and a pint of Solstice to the sounds of Ben Hovey at Pisgah Brewing Company’s taproom.
In Asheville, there are plenty of places to wet your whistle. Brew pubs and wine bars abound. But where do you go when you want a special-occasion drink? Xpress is here to help. Sazerac Sazerac’s menu of craft cocktails is something special, especially the “Nine Muses” section, with drinks named after the traditional Greek muses. […]
Western North Carolina is full of talented farmers, artisan food producers and wine makers. You might even go so far as to call WNC “America’s Tuscany” — the perfect place for a food-and-farm adventure. Let the Appalachian Sustainable Agriculture Project be your virtual travel agency, guiding you to the freshest tomatoes, the most scenic apple […]
All Photos by Michael Oppenheim Photography
This month, ASAP spotlights trout in their Get Local campaign as a featured local ingredient. Chef William Dissen of The Market Place has provided a recipe for trout rillettes in honor of trout month.
Welcome to the Asheville of the early ‘80s—a period when restaurant development would play an important role in bolstering the emergence of downtown as a recreational and entertainment destination. Two key events in 1979 undoubtedly fueled the incipient stirrings of social activity in downtown Asheville: the launch of the Bele Chere festival, now a downtown […]