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.