Two recently launched food trucks offer Native American and Middle Eastern fare at local breweries. Also in this week’s food news, a new food hall comes to Fletcher, chefs and bartenders face off at the annual N.C. Restaurant and Lodging Association Chef Showdown, Market Place chef William Dissen releases his debut cookbook and more.
After five years, Gan Shan Station owner Patrick O’Cain has decided to close the Charlotte Street restaurant. Come spring, Jettie Rae’s Oyster House will replace the Asian-themed eatery. Also: Onesie Bar Crawl returns, Chow Chow hires an executive director and local food venues prepare for Super Bowl LIV.
July marks peak season for gathering wild edible mushroom in Western North Carolina, and many tasty varieties are already popping up on local restaurant menus.
Folkmoot celebrates German traditions and Irish luck. Also: Acornucopia Project hosts tasting event; Asheville Wing War returns; Sushi gets served at Isis Restaurant & Music Hall; and more.
There’s a lot of good that can come from the sharp end of a chef’s knife, the blunt pressure of a rolling pin or the flash of a deglazing pan. But more and more these days, the culinary greats seem to be taking off their aprons and stepping outside their kitchens to help shape their communities […]
The challenges of finding and maintaining kitchen help are not new to Asheville’s restaurant industry, but the problem seems to be growing for many local restaurateurs.
Chef William Dissen has been one of the faces of Asheville’s culinary scene since he bought The Market Place restaurant from its founder, Mark Rosenstein, eight years ago. On the cusp of The Market Place’s 38th year in operation, Dissen recently announced his newest venture — a 150-seat farm-to-table restaurant in uptown Charlotte. Located just around the corner […]
The Pretzel Fest highlights the unique flavors offered by Asheville Pretzel Co. Also: Posana supports ASAP’s Growing Minds Program, Postero dinner benefits St. Gerard House and The Market Place hosts the James Beard Foundation’s Celebrity Chef Tour Dinner.
Restaurateurs have long supported neighborhood artisans by enlisting them to create their signage and décor. But the ceramic vessels that hold Asheville’s locally sourced works of culinary art have largely remained standard-issue, industrially produced dinnerware. While many chefs would undoubtedly prefer to present their fare on unique, handcrafted dishes, there are plenty of reasons — […]
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.
Several years ago, the Great Recession marked the beginning of the decline of the era of fine dining in Asheville. Chefs responded by reinventing the local restaurant scene to embrace a more casual, accessible approach to offering excellent cuisine.
In early February, downtown restaurant The Market Place hosted more than 20 chefs and Appalachian food artisans and experts for the James Beard Foundation’s inaugural Chefs at Work on Policy and Change salon. The private discussion allowed participants to dig deeply into issues of sustainability, food inequality and cultural heritage.
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
Asheville-area chefs have created a smorgasbord of memorable menus to commemorate the end of 2015.
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.
Hemp enthusiasts prepare for industrial cultivation legalization with the inaugural HempX festival. Meanwhile, Earth Fare celebrates its 40th year; Burial Beer Co. hosts a farmhouse ale-themed foodie event; and The Market Place chef William Dissen gives English muffins a new level of pizazz.
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.”
