On Saturday March 22nd, 2014, Chef William Dissen of The Market Place Restaurant in Asheville, NC will be hosting his 2nd dinner at The James Beard Foundation House in New York, NY.
His dinner – Craving Carolina – will focus on his inventive cuisine from Western North Carolina using locally sourced, seasonal ingredients.
The James Beard Foundation’s mission is to celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire. A cookbook author and teacher, James Beard was a champion of American cuisine who helped educate, and mentor, generations of professional chefs and food enthusiasts. Today the Beard Foundation continues in the same spirit by offering a variety of events and programs designed to educate, inspire, entertain, and foster a deeper understanding of our culinary culture. These programs include educational initiatives, food industry awards, an annual national food conference, Leadership Awards program, culinary scholarships, and publications. In addition to maintaining the historic James Beard House in New York City’s Greenwich Village as a “performance space” for visiting chefs, the Foundation has created a robust online community, and hosts conferences, tastings, lectures, workshops, and food-related art exhibits in New York City and around the country.
One of Business Insider’s up-and-coming Southern Chefs and Fortune’s Green Chef of the Year, William Dissen is an uncompromising locavore and champion of Appalachia’s culinary heritage. In September of 2014, Dissen joined 12 other chefs from around the United States to participate in the James Beard Chefs Boot Camp on Policy and Change in Cold Springs, NY. He is also a champion for sustainable seafood and was recently selected to be a member of the Monterey Bay Aquarium’s Seafood Watch Culinary Blue Ribbon Task Force.
Join us for his Beard House dinner, where he will showcase the best his region has to offer.
Find out more about Chef Dissen’s Craving Carolina dinner here.
foie gras torchon, apple gelee, brioche crouton, chive
whipped ricotta, heirloom radish, sea salt, evoo
celery root soup, chili oil, herb flowers
bele casel asolo prosecco superiore nv
cold smoked sunburst trout with roasted beets, cornbread croutons,
crème fraiche, trout roe, and mache
sant’evasio collezione gavi di gavi 2012
seared sea scallop with jalapeno-smoked cheddar grits,
benton’s country ham, and tomato-fennel gravy
colli della murgia tufjano fiano minutolo 2012
beef tartare and crispy oysters with horseradish aioli,
farm egg yolk, herb salad, sriracha
maison Agricola d&d torrette valle d’aosta 2012
bacon-wrapped pork loin with butter bean-boiled peanut succotash,
last summer’s tomato jam, and pickled ramp relish
tezza brolo della giare valpolicella 2005
saffron pot de crème with blackberry preserves, basil macaron, and borage