Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
The Market Place chef William Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Tickets for the second Western North Carolina Battle of the Burger are on sale this week. Plus, local restaurants and wineries have special events planned for Independence Day.
This week, chef Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
It’s a long, beer-loaded week, with a three-day round of festivals the first weekend. Here are a few highlights.
From $4 a la carte tapas to a glorious $100 private dinner, Asheville Beer Week gives you lots of options for brews and meals.
This week: MetroWines transforms into a living estate-sale venue, a new Cajun restaurant comes to downtown and The Market Place has ramps.
With a sunny forecast and a high of 63, Easter Sunday this year looks to be a great day to get out and enjoy a special brunch. But how do you decide where to eat in Foodtopia?
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.
Most of us think pie when we hear pumpkin. But when it comes to food, chefs have enlarged brains.
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)