Asheville – William Dissen will help the culinary kick off the new Sunday Suppers at James Beard House, 167 West 12th Street in New York City, on Sunday, July 22. This oceanic family-style feast will highlight the delicious potential of seasonal, sustainable seafood from chef Kerry Heffernan of Grand Banks and Island Oyster (New York, New York), Pilot (Brooklyn, New York), and Seaworthy (New Orleans, Louisiana); chef Hari Pulapaka of Cress Restaurant, (DeLand, Florida); and chef Dissen, whose skills in the kitchen are only surpassed by their passion and commitment to reeling in a more sustainable catch for diners everywhere. The Seafood Supper starts at 6 p.m. and costs $95 for members and $125 for the public. For reservations and more information, call (212) 627-2308 Monday through Friday from 9 a.m. to 5 p.m. or visit https://www.jamesbeard.org/events.
About William Dissen:
William Dissen is the executive chef and owner of The Market Place restaurant in Asheville, NC, Billy D’s Fried Chicken in Asheboro, NC, and Haymaker in Charlotte, NC. He is a graduate of West Virginia University and the Culinary Institute of America in Hyde Park, New York, where he graduated with honors. In addition, he has a master’s degree in hospitality, restaurant and tourism management from the University of South Carolina. The chef is known for his firm commitment to sustainable practices and utilizing local ingredients, which were the reasons he was chosen as a member of the U.S. Department of State’s American Chef Corps and has spoken to Congress on sustainable food and food policy issues for national outreach events every year from 2013 to 2017. Chef Dissen also demonstrates his commitment to seafood sustainability as a restaurant partner and member of the Blue Ribbon Task Force for the Monterey Bay Aquarium’s Seafood Watch.
