December Email Newsletter

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Plan your Holiday Event at The Market Place

When planning your special holiday event, we invite you to join us at The Market Place.

The success of your celebration is as important to us as it is to you. We can customize the menu to meet the specific needs of your gathering. Our kitchen is an a la carte facility and we treat special event functions with the same care we provide our individual guests.

We’re happy to provide you and your Holiday Party with the following customized options:

• Guest Reception
• Canapé assortment
• Appetizer Medley
• Split Entrees
• Vegetarian Selections

Contact us today and let us help make your holiday party a success that your collegues, family and friends will always remember.

Holiday Menu

Current menu selections include:
seared sea scallops • pecan fried goat brie • bourbon glazed beef short ribs • sunburst farms trout • wood grilled yellowfin tuna • pekin duck breast • wood grilled ribeye • wood grilled rack of lamb • local chevre & mushroom ravioli • niman ranch pork “osso buco” • banana rum napoleon • chocolate almond brownie cake • gingerbread pudding with maple whip cream

About Executive Chef and Owner William S. Dissen

The Market Place’s new owner, William Stark Dissen, is from a family whose heritage includes the Stark Nursery of West Virginia, creator of the world famous apple “Stark Delicious”.  He chose The Market Place because of its dedication to quality, its long term standing in the community, and the tremendous opportunity for growth this area provides.  His own passions mirror those of long-time owner Mark Rosenstein’s – basing his culinary ideas on the concept of farm to table.

“Carrying on the legacy of The Market Place is an honor for me.  Mark has cultivated an innovative, culinary culture in Western North Carolina that supports local and sustainable agriculture. I’m excited to combine my culinary experience with the heritage of The Market Place. I look forward to working with our local farmers, who provide the mountain cultivated produce that adds to the explosive flavors of our food.”

William’s culinary career includes a degree from The Culinary Institue of America and training at the famed Greenbrier Resort in White Sulphur Springs, West Virginia.  Additionally he holds a master’s degree in Hotel, Restaurant and Tourism Management from the University of South Carolina.