Top Farm-to-Table Chef Celebrates Debut Book with Signing,
Cocktails, and Small Bites
Asheville's leading farm-to-table restaurant owner and chef, William Dissen, announced today the official Book Release Party for his debut book, “Thoughtful Cooking: Recipes Rooted In the New South”, held Tuesday, April 2nd from 5:30-7:30 p.m. at The Market Place restaurant.
“I sat down to write Thoughtful Cooking seven years ago. It's organized by the seasons and is an authentic showcase of modern Appalachian recipes, global flavors and fresh local ingredients,” said Dissen. “To celebrate the book launch the same year we’ve been nominated for a James Beard Award, and in The Market Place’s 45th year in business, is like a dream come true. I can’t wait to celebrate with the community.”
Reservations to attend are recommended through the restaurant's Opentable profile: https://www.opentable.com/the-market-place-restaurant, and cost $50 per person. Drop-in’s are also welcome. Each ticket includes a signed copy of the book, hors d’oeuvres: featuring a selection of recipes from the book, and a signature cocktail. Individual copies of the book will also be available for purchase ($35).
Organized by the season, Thoughtful Cooking’s vibrant, modern approach to Appalachian dishes is also winning the hearts and stomachs of Food & Wine Magazine’s most seasoned editors, as seen in: “Best Food & Drink Books of Spring 2024.”
For more information, please visit: www.marketplace-restaurant.com
ABOUT WILLIAM DISSEN
William Dissen is a renowned chef, culinary diplomat, restaurateur, published author, and pioneer of the farm-to-table and sustainability movements in Western, N.C. He is based in Asheville, North Carolina and works across the United States, operating restaurants and advocating for sustainable food systems. Founder of four award-winning restaurant concepts: The Market Place, Haymaker, Billy D’s Fried Chicken and Little Gem, William draws on decades of global culinary expertise and enthusiasm for ingredients that tell a story. He is passionate about educating communities and institutions on the principles of food sustainability and Appalachian food history. William's actions in sustainable food advocacy combined with efforts connecting small farms to local restaurants, and organic food grocery stores in the Appalachian foodshed earned him “Green Chef of the Year” twice by FORTUNE Magazine. In 2021, Celebrity Chef Gordon Ramsay called Dissen on NatGeo TV, “the most sustainable chef in the world.” In 2024, Dissen’s restaurant The Market Place was nominated for “Outstanding Restaurant” by the James Beard Awards.