Market Place Wine Dinner
News Release: Wednesday, April 4th, 2018
We are a group of cooks, farmers, waiters, cheese-makers, organizers, ranchers, brewers and dishwashers who share a common philosophy about how we eat and in a larger sense, about life.
Chef William Dissen
We believe in the importance of working locally, not just using ingredients from our surrounding area, but also in our contribution to the community. The success of our restaurant has always been closely entwined with the health and progress of our community. For 35 years we have supported the arts, local-needs and education programs.
Our clients have returned over the decades, we hope in part because we have always tried to treat them as family… and friends. Some might say, our food tastes good, perhaps even memorable. Each day, we do our utmost to prepare and present fresh food in a creative manner with a craftsman’s hand. Working in the most sustainable way possible is important.
The Market Place has been a fixture in downtown Asheville since 1979. Though it’s beginnings rose in the streams and mountains of western North Carolina – a place of mountain trout and small farms – it also has a hand and heart inspired by traditions far from our borders. This mélange of local food prepared with other worldly traditions of the table may have helped the Market Place garner national attention but the keen reverence for the heritage and roots of Appalachia has always remained at the center of what we do.
More About Market Place Farmers: https://marketplace-r
THE MENU!
“farmer to table” wine dinner 5.23.18
1st Course
ember roasted carrots, preserved lemon, farmstead cheese, sumac, crushed almonds
Schug Estate Sauvignon Blanc, Carneros - Sonoma, CA, 2017
2nd Course
Benton's Country Ham wrapped Sunburst Trout, rainbow chard, hakurei turnips, gremolata
DeLoach Family Hook & Ladder Chardonnay, Russian River, CA, 2016
3rd Course
whey cooked Carolina Gold Rice middlins', asparagus, pine nut & mustard green pistou, soft herbs Stoller Estate Pinot Noir, Willamette Valley, Oregon, 2015
4th Course
roasted Brasstown Beef striploin, black garlic steak sauce, charred spring onion, onion rings
Novelty Hill Cabernet Sauvignon, Columbia Valley, WA, 2014
5th Course
strawberry trifle, pound cake, strawberries, whipped creme fraiche, lemon balm
executive chef: William Dissen chef du cuisine: Matthew Atkinson in partnership with:
