CITY OF
Chefs
WHEN HEADING
NORTH THROUGH
the Carolinas,
be sure to stop by The Market Place
Restaurant, where you’ll shake hands
with Chef William Dissen. Dissen grew
up in the mountains of West Virginia, and also spent much time at his
grandparents’ farm. Dissen believes
strongly in the use of local and fresh
ingredients that promote sustainable
agriculture.
Dissen graduated from West Virginia
University after studying English and
French, and soon thereafter, he was
on the fast track to culinary success.
He moved on to attend the Culinary
Institute of America in Hyde Park,
New York. From there, he was ready
to begin his journey as a chef. He
worked in South Carolina, under Chef
Craig Deihl (also from West Virginia),
where he sharpened his culinary arts
pencil daily, paying close attention to
detail and technique.
16
FoodTraveler l Winter 2016
Chef Dissen earned his Master’s
Degree in Hospitality, Restaurant
and Tourism Management at the
University of South Carolina.
From there, Dissen decided to
call Asheville his home, and once
nestled back into the familiar
setting of a mountainous paradise,
he opened The Market Place
Restaurant.
Focused on showcasing the heritage of the Appalachia, The Market
Place is known for serving up local
ingredients in an adventurous way.
The Market Place supports farmers
and artisan producers within a 100mile radius of Asheville. A collection of small plates vs. large plates
transforms The Market Place into a
well-choreographed gastronomical
dance-off.
Small plate selections include: white
gazpacho, with cucumber, almond,
and chili threads, and a charcuterie
board that lays out a variety of housemade and locally cured meats, pickles,
and crostini.
The large plates are quite impressive,
offering patrons hand cut pappardelle
of braised lamb, roasted oyster mushrooms, confit tomatoes, wild ramp pesto and parmesan. Or, try the pan roasted quail, which comes with a chorizo
and smoked cheddar cornbread stuffing. If seafood is your weakness, there’s
a pan roasted gulf snapper large plate
that is served with watermelon panzanella and a cucumber dressing.