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.
With prepackaged food and grocery store convenience, it seems miraculous if a child brought up today can recognize a tomato on the vine or an ear of corn fresh from the husk. Fortunately, there’s one pretty great supper club that roams the world seeking to make this connection a little more rooted, and it made a brief stop-over in the Asheville area last Thursday.
Farm-to-table agriculture has gone mainstream, but does it work as a sustainable model? Some local farmers and restaurateurs aren’t sure, even as they persist in trying.
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
The holidays mean decadence. Fatty foods proliferate, bank accounts go negative and children risk becoming spoiled. In the spirit of overindulgence, Asheville can now add fresh Maine lobster to the holiday table. Especially since this well-armored delicacy is now available fresher and at a cheaper price than in area grocery stores.
“Star Chefs” has been recognizing the best and brightest culinarians in specified pockets across the country since 2002, and they turned their gaze to the Carolinas this fall. In the end, more than a third of all the Rising Stars awards for both North and South Carolina were handed to WNC chefs and artisans.
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.
William Dissen from the Market Place has some rather large, locally foraged fungus available in house right now. (Photo by Bill Rhodes)
