About: Spring Game Dinner with Wines from Women Winemakers at Market Place
Please join MetroWines and Mutual Distribution for an extraordinary Wine Pairing Dinner of Spring Game paired with Wines from Women Winemakers on Wednesday, March 13th starting 6:30 at Market Place in Asheville.
The evening begins with Champagne and hors-d'ouvre followed by a five course menu paired with four carefully curated wines from some of the best and most innovative women winemakers.
Market Place is located in Downtown Asheville at 20 Wall Street. Concerned about parking? Park @MetroWines and take a car service there and back!
About Market Place
* Chef William Dissen:
As Executive Chef & Owner, William has been named as one of America’s “Most Sustainable Chefs” where he strives to create “innovative farm-to-table cuisine” utilizing ingredients and artisan products from within 100 miles of the restaurant.
Spending time on his Grandparents’ farm – watching his Grandmother cook bountiful meals straight from the garden to the kitchen table – has been a major influence on his style of cooking, as well as his beliefs in sustainable agriculture & local cuisine.
After graduating from West Virginia University, studying English & French, Chef Dissen had grandeur aspirations to work in the culinary arts. Studies of French language & culture led him towards The Culinary Institute of America in Hyde Park, New York. While honing in his skills under our country’s predominant chef instructors, Chef Dissen graduated with honors & was ready to begin his career as an aspiring chef.
From The Culinary Institute of America he left for the Greenbrier Resort in West Virginia to work under Certified Master Chef Peter Timmins & his renowned culinary apprenticeship program.
Moving on to the lowcountry of Charleston, South Carolina, Chef Dissen was introduced to another native West Virginian – Donald Barickman – owner & chef of Magnolia’s Restaurant. It was here in Charleston, SC that William worked in his fine dining establishment, Cypress, under James Beard nominated Chef Craig Deihl, to truly hone his culinary skills.
After sharpening his skills under Chefs Barickman & Deihl, William moved to Columbia, South Carolina to continue his education by attaining a Master’s Degree of Hospitality, Restaurant & Tourism Management at the University of South Carolina. It was at this time that Chef Dissen began his dream of opening his own restaurant, & the mountains & fields of Appalachia began to call him home. Here in Asheville, Chef Dissen found the renowned Market Place Restaurant on historic Wall Street to call home.
* The Restaurant:
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.
The words “local” & “organic”, seen only in grassroots grocery stores, and markets, 20 years ago, are now common at our local tailgates and farmer’s markets, thanks to the demand we’ve created. This transition to locally grown foods has helped to provide support to local farmers, enhance our regional economy, and rekindle our love affair with great food.
Owner & chef, William Dissen, spent his early days exploring the gardens & barns of his grand parents farm. It was there that he realized the necessity of locally grown food. The fields and farm animals of Appalachia educated him, as a chef and a locavore, to truly appreciate the meaning of “sustainability”.
These basic needs represent the honor of what we strive for in our daily cooking here at The Market Place.
The Market Place Restaurant to Host Wild Game Dinner
The Market Place Restaurant will team up with Metro Wine to host a spring Wild Game Dinner Featuring All Female Wine Producers
ASHEVILLE, N.C. (Feb. 23, 2019) - - - Chef/owner William Dissen of The Market Place Restaurant has teamed up with John Kerr and Gina Trippi of Metro Wines to produce an exquisite menu featuring Wild Game paired with wines from an all-female line of wine producers.
The menu will feature items like pheasant galantine, elk tartare, venison sugo, and wild boar pie. The wine pairings are featured with females vintners from around the world with producers like Kelly Fox, Susan Balbo Brioso, and more.
The event details:
Wednesday March 13, 2019
The Market Place Restaurant
6:30PM – Champagne & Hors D’oeuvres Reception
7PM – 5 Course Dinner paired with wines
Price - $100/person exclusive of tax & gratuity
For Reservations please call The Market Place Restaurant at: 828-252-4162
Commenting on the upcoming dinner, Dissen stated, "With Spring right around the corner we are excited to get back to all of the amazing seasonal produce we are known for here in Asheville. Living in the Appalachian Mountains we are surrounded by wild foods – both plant and animal – and we have an abundance of both in the region. This dinner will be a nod to our exciting biodiversity and flavor of the land around us."
About The Market Place Restaurant:
The Market Place Restaurant is located at 20 Wall Street in Asheville, N.C. in the city’s center. Celebrating our 40th anniversary in 2019, The Market Place Restaurant has been serving inspired farm to table fare focusing on the best ingredients of our region. While great food and service are at the forefront, the restaurant is also a leader in all aspects of sustainability in their operations and involvement in the community. The Market Place Restaurant resides on Historic Wall Street adjacent to the Flat Iron Building and opens onto Pritchard Park, and the eatery has large 26-foot windows overlooking Patton Avenue. There are four dining spaces, including a 32-seat bar and lounge, 65-seat dining room, an upstairs 50-seat mezzanine and outdoor patio for 20 guests. For reservations or more information please visit http://www.marketplace-restaurant.com.
About William Dissen:
William Dissen is the executive chef and owner of The Market Place restaurant in Asheville, NC, Billy D’s Fried Chicken in Asheboro, NC, and Haymaker restaurant in Charlotte, NC. He is a graduate of West Virginia University and the Culinary Institute of America in Hyde Park, New York, where he graduated with honors. In addition, he has a master’s degree in hospitality, restaurant and tourism management from the University of South Carolina. The chef is known for his firm commitment to sustainable practices and utilizing local ingredients, which were the reasons he was chosen as a member of the U.S. Department of State’s American Chef Corps and has spoken to Congress on sustainable food and food policy issues for national outreach events every year from 2013 to 2018. Chef Dissen also demonstrates his commitment to seafood sustainability as a restaurant partner and member of the Blue Ribbon Task Force for the Monterey Bay Aquarium’s Seafood Watch. He has focused on sustainable food and food policy issues for national outreach for over 10 years of his career.