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.
Tag: Alaska
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Part III: Chef William Dissen takes readers on a sustainable sourcing trip
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.
Alaska travelogue
Asheville Wild Birds Unlimited owners will present a travelogue of their recent trip to Alaska on Sunday, July 28. Photo by Simon Thompson.