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Mountain Xpress: “Dissen does a James Beard Dinner” by Jonathan Ammons

Mountain Xpress: “Dissen does a James Beard Dinner” by Jonathan Ammons

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Published by tmpwilliam
Mountain Xpress: “Dissen does a James Beard Dinner” by Jonathan Ammons
Mountain Xpress: “Dissen does a James Beard Dinner” by Jonathan Ammons

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Categories:Topics, Food & Wine
Published by: tmpwilliam on Nov 11, 2013
Copyright:Attribution Non-commercial


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Dissen does a James Beard Dinner 
Jonathan Ammons
11/05/2013 02:00 PM
In America, there are few words one can pair with the name of a chef that garner more respect than James Beard.Whether a chef is a “James Beard Award Winner,” “nominee” or cooked at the James Beard House, it is a credentialthat instantly tells you that a chef is not just admired and respected in his or her hometown but has received recognitionon a national level.The New York-based James Beard Foundation has been honoring chefs, wine professionals, journalists and cookbookauthors since 1986. Beyond the awards, the organization also turned the legendary food writer’s old brownstone homeinto the James Beard House, a gathering place for special dinners organized by great chefs from all over the country.So when Asheville’s highly decorated Chef William Dissen was tapped to organize a dinner for the leaders of the BeardFoundation, it wasn’t just North Carolinians taking notice of his work this time. Dissen, a West Virginia native and CulinaryInstitute of America grad who took over The Market Place restaurant from its founder, Mark Rosenstein, has a healthyfixation with Appalachian cuisine. Utilizing a strict farm-to-table approach and a rich supply of locally sourced goods, hismeals are composed almost entirely of ingredients from within 100 miles of the restaurant. We took some time to sitdown with Chef Dissen and find out how the dinner, which took place Oct. 20, went.Mountain Xpress: So, how was the Beard House?William Dissen: I’m still playing catch-up. It was a lot of fun. The Beard House, for chefs, is very hallowed ground. Therehave been some really amazing people who have cooked there. So to have an opportunity to cook there as well … Iwas very humbled by the experience. Even just to reflect upon the people who have cooked there is really cool. And tobe asked to organize a dinner with some of these chefs … they’re James Beard Award winners and television chefs.What was the occasion for the dinner? A lot of these dinners are open for the public, but this one was actually a private event as a precursor to the James

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