Asheville, NC – January 24, 2024 – The Market Place restaurant, a farm-to-table fixture of downtown Asheville since 1979 and widely-acclaimed for its Appalachian cuisine and community-driven menus, is a semi-finalist for the 2024 James Beard Awards “Outstanding Restaurant” category.
“I couldn’t be more proud for The Market Place to be nominated for Outstanding Restaurant. As we enter our 45th year in business, this is a wonderful tribute to the amazing work that our team is doing now and everything the restaurant has done for the last 45 years,” said William Dissen, executive chef and owner of The Market Place. “It’s also a wonderful example to show how a sustainable and true farm-to-table restaurant can be a success.”
The Market Place is one of two North Carolina restaurants nominated for the category.
“The big thing that sets us apart is how we operate. Our food is consistently delicious and amazing,” explains Dissen. “Our service is consistently warm and hospitable. Part of our model is giving back to the community, supporting non-profits, the local arts, and supporting the makers that help make Asheville an amazing place to be. We’ve done this all along as humble servants, because it’s our community that enables us to be a success.”
Asheville’s original farm-to-table restaurant, The Market Place consistently showcases a wide range of seasonal Appalachian bounty and locally foraged vegetarian items. Standouts include, the Red Wine Braised Lamb Shank Pappardelle with Wild Ramp Pesto; Wood Grilled Hickory Nut Gap Pork Loin with Whipped Sweet Potato, Charred Radicchio, and Ham Hock Jus; and Sunburst Farm Trout with Anson Mills Cream Peas, Tasso Ham and Sunchokes, among others.
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“Our team strives to give our best every day. They are such an important part of our operations and I am so proud of our team. We wouldn’t be here for 45 years if it weren’t for all the people: our farmers, our team and our commitment to making our community great.”
Restaurant Facts:
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The Market Place is best known for its deep community ties with the Appalachian agricultural community and network of multi-generational farmers, having sourced all its ingredients from local businesses since 1979.
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Chef William Dissen has worked over the years to install thermal solar panels that heat all of the restaurant’s water, installing only furniture and decor made from recycled materials, including its table tops and siding, built from a North Carolina barn.
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The Market Place is Asheville’s original farm-to-table restaurant and was built in the downtown area before restaurants were commonplace.
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This is The Market Place restaurant and Chef William Dissen’s first James Beard Awards nomination.
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Asheville is consistently voted one of America's best food cities and destinations.
ABOUT THE MARKET PLACE
We are a group of cooks, farmers, waiters, cheese-makers, organizers, ranchers, brewers and dishwashers who share a common philosophy about how we eat and in a larger sense, about life. Founded in 1979, we believe in the importance of working locally, not just using ingredients from our surrounding area, but also in our contribution to the community. The success of our restaurant has always been closely entwined with the health and progress of our community. For 45 years we have supported the arts, local-needs and education programs. Our customers have returned over the decades, we hope in part because we have always tried to treat them as family… and friends.