Every Thursday, Friday & Saturday in our bar & lounge
December 31, 2011
Dinner: 5:00 PM to 10:00 PM | Dancing: 10:00 PM to Until
Join us for dinner, dance the night away, and ring in the New Year, featuring a special NYE menu!
coming this Fall and Winter
Learn more via ashevilledowntown.org.
Learn more via outstandinginthefield.com.
Learn more via ypasheville.org.
August 25, 2011 at 3:00 PM to 5:00 PM
1st, 2nd, 3rd Place & Ugliest Tomato Awards. Register Now via asapconnections.org.
August 24, 2011 at 6:00 PM to 8:00 PM
William Dissen, Chef/Owner of The Market Place Restaurant will prepare and serve Pisgah Brewing Company’s Solstice Tripel with his citrus-cured shrimp and calamari ceviche. Tickets are $8.00 per person and include a pint and a dish.
Savor the complementary flavors from 6-8pm while mingling and enjoying the live, original, electronic, soul/jazz/dub music of Ben Hovey.
Visit the restaurant or brewery website for details and…. reserve your spot by emailing your name & the number in your party to: email@example.com.
Learn more via mountainxpress.com.
The Market Place hosted fundraising support event to help the Asheville Design Center Stop and local instructor and architect Luke Perry, and the Design-Build students. See a model of the outdoor classroom being built at the Burton Street Peace Garden.
Chef William was been invited, as a Celebrity Chef, along with Special Guest Chefs Alton Brown, Guy Fieri, Cindy Pawlcyn and other notables, to participate in the May 2011 Monterey Bay Aquarium – Cooking For Solutions Event. Along with the country’s top culinary advocates for sustainable seafood, Rick Moonen and many others, Chef William was recognized as the Sustainable Seafood Ambassador and demonstrated his culinary talents and promoting his sustainable culinary experiences. The 10th Annual Cooking for Solutions Event supports the goals of the Seafood Watch program at the Monterey Bay Aquarium, helping consumers, chefs, restaurants and businesses make choices to protect the health of soil, water and ocean wildlife.
Learn more via carolinaepicurean.com.
The Market Place Restaurant just celebrated a ribbon-cutting ceremony to mark the transition from the previous owner to William Dissen. After a Winter renovation, the restaurant has never looked so good. With a complete overhaul to the interior we really have a new and improved look and feel. Check out the new interior with photos by Michael Oppenheim.
Chef William Dissen was invited to speak at the book signing for Diane Daniel’s book – “Farm Fresh North Carolina”. The Market Place was featured in her book because of our dedication to using local, sustainable products on our menu.