My guest this week is Chef William Dissen with his latest book “Thoughtful Cooking – Recipes Rooted in the New South.”
A long-anticipated cookbook from the chef and owner of The Market Place, Asheville’s renowned farm-to-table restaurant.
Growing up in West Virginia, Chef William Dissen began his culinary journey in his grandmother’s kitchen. There, family meals were cooked with local ingredients, many from the home’s bountiful garden. In this ambitious debut cookbook, Dissen reinterprets the flavors of his youth, putting a modern spin on recipes grounded in the traditions of sustainable agriculture, local cuisine, and the hills and valleys of his Appalachian community. Thoughtful Cooking also represents a culinary vibe shift, as these recipes invite the reader to meditate on the importance of cooking through the seasons and considering the people who are growing, harvesting, fishing, and foraging the ingredients. With modern, Southern-inspired recipes like Cornmeal Fried Catfish with Butterbean and Boiled Peanut Stew, Tomato Sandwiches with Confit Garlic Aioli, and Red Wine–Braised Beef Short Ribs with Blue Cheese and Green Apple Slaw and Cumin Chili Sauce, Dissen showcases the flavors of the place he calls home.
“William Stark Dissen, chef and owner of James Beard Semi-finalist restaurant The Market Place in Asheville, NC captures the spirit of cooking with intention in Thoughtful Cooking. With a philosophy that leans into the way food and cooking provide self-care, the cookbook is organized by seasons and includes must-try dishes like Mac and Cheese with Smoked Cheddar Mornay, Spring Peas, and Aged Ham, as well as Yukon Gold Focaccia Flatbread with Cured Salmon, Crème Fraîche, and Pickled Red Onions. Thoughtful tips for the cook such as how to source ingredients and perfect techniques are sprinkled throughout and truly capture the spirit of taking the time to create a delicious dish and enjoy it.” ― Cheryl Slocum, Senior Food Editor, Food & Wine
Chef William Dissen, trained at the Culinary Institute of America, is the founder, owner, and chef behind the critically-acclaimed North Carolina restaurants The Market Place, Billy D’s Fried Chicken, and Little Gem. Dissen currently serves as Culinary Diplomat for the U.S. State Department and has worked extensively with the James Beard Foundation as a speaker, host, and featured chef since 2013. Chef Dissen is on Facebook, X and Instagram
Then Winemaker Eric Jensen joins us to talk about his journey in wine and the label named after his Mom & Dad, Harvey & Harriet red and white blends from Paso Robles,
Good Life Guy’s Wine of the Week:
Two wines produced by Booker Vineyards winemaker Eric Jensen as an homage to his parents, Harvey & Harriet.
2022 Harvey & Harriet White Blend
A unique blend of Chardonnay, Albariño, Viognier, and Pinot Grigio perfect for Spring weather and on in to the summer, heck…it’s perfect for any time of year! Light gold color with aromas of citrus, pineapple and melon that carry through on the palate. Their is a hint of minerality and spice backed by bright acidity with a very subtle hint of oak that leads to a soft plush finish. ABV13.8%
2021 Harvey & Harriet Red Blend
Similar to a Bordeaux blend with a few additions; Mostly Cabernet with Petite Verdot, Syrah, Petite Sirah, Malbec, Grenache and Cabernet Franc. Ruby red/purple color with aromas of black fruit, red currant and hints of dried fruit. After a long sniff, the first sip shows milk chocolate, black berry pie crust, blueberry and some earthy leather. Soft tannins, balanced osk and just enough acidity to lead to a lingering, lip smacking finish. ABV14.1%