Smasheville sets up shop at Wedge Brewery Co. Also: Nine Mile wins big with hot sauce; Katie Button debuts on Magnolia Network; and plenty more!
Tag: Chef William Dissen
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Local chefs find excitement and calm on the river
Local chefs discuss the joys of fly fishing and fish cooking techniques.
What’s new in food: New coffee delivery service launches in Asheville
Day ToDaily delivers hot and cold beverages to downtown coffee enthusiasts. Also: Baba Nahm and Bear’s Smokehouse join forces, a local chef is featured on a National Geographic cooking series and more local food news.
Mask rage, other challenges create stress for hospitality workers
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
Tailgate markets seed bountiful relationships between farmers and chefs
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
Facts, fears and the future of food: Asheville talks about genetic engineering
Local scientists, farmers, food activists and professors discuss the pros and cons of GMOs.
A taste of Appalachia: The Market Place hosts dinner with author Ronni Lundy
Chef William Dissen brings together Asheville cookbook author Ronni Lundy and Virginia chef Travis Milton for an Appalachian meal inspired by Lundy’s latest book, Victuals.
The Market Place chef William Dissen talks child nutrition with Congress members
Later this year, legislators will vote on the Child Nutrition Reauthorization, which affects funding and guidelines for the National School Lunch Program among other youth food programs.
Salmon and sustainability: Chef William Dissen journeys to Alaska’s fisheries
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.
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.
Part II: Chef William Dissen takes readers on a sustainable sourcing trip
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.”
Asheville in Alaska: The Market Place chef William Dissen takes readers on a sustainable sourcing trip
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.”
