ASHEVILLE – A chef-led hiking tour across the Southern Hemisphere; recipes and food savings hacks from local partners; and a chance to open a new restaurant in Asheville.
Gourmet travels
Plan an escape to a faraway land of snowcapped mountains, glacial peaks, estancia lodgings and cuisine of the Southern Hemisphere.
William Dissen, owner and executive chef of The Market Place, is inviting 12 guests to join him on a luxury culinary travel experience in Patagonia next spring. Patagonia is the southern end of South America encompassing parts of Argentina and Chile.
Dissen and Modern Adventure, a travel company, have partnered to launch the new 11-day and 10-night adventure, scheduled for March 15-23, 2023.
Guests will hike and tour Argentina and Chile while learning about the land, people and culinary offerings. Dissen will educate guests on locally sourced or foraged ingredients and prepare meals throughout the trip at key stops.
Previous coverage:Asheville chef William Dissen selected as US culinary diplomat, travels to Qatar
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The itinerary includes a visit to a fourth-generation working ranch inside Los Glaciares National Park. Also, a private tour of Chacra Las Moras organic farm will include education on cultivation techniques used for growing fruits and vegetables in the Patagonia region.
The excursion includes gourmet meals and wine pairings, leisurely strolls along serene lagoons and rare opportunities to trek through lesser-traveled paths of Patagonia.
The cost is from $10,000 per person, based on shared accommodations. View the daily itinerary and book online at modernadventure.com/our-trips/patagonia-william-dissen/ or call 855-219-8018 for questions.
Dissen is also the owner of Billy D’s Fried Chicken and Haymaker in North Carolina. Learn about the chef and culinary diplomat at marketplace-restaurant.com.
Summer food savings
Load up on kitchen hacks, recipes and freebies to improve kitchen flow and meal prep.
Food Waste Solutions WNC will host a free summer gathering from 5:30-7 pm Aug. 30 at Wedge Brewing Co. at Foundation, 5 Foundy St. in Asheville.
The volunteer-based organization works to reduce food waste in the region. Local partners will join in the quarterly event to demonstrate simple, convenient ways to use extra ingredients and extend food life.
Local cookbook author Cathy Cleary and Asheville Buncombe Food Policy coordinator Gina Smith will provide guidance in the presentation, “Save the Food: Storage Tips and Quick Preservation Hacks.”
“Chief Pickling Officer” Don Paleno of DJ’s Pickles will share ideas and recipes on how to make the most of that pile of summer vegetables by turning it into quick-picked treats.
Food Connection will give tours of its new Mobile Meals truck, which is equipped to transport food to rural communities, pick up surplus food from local restaurants and other facilities, repackage bulk meals for individuals and families and more.
Also, WNC Farmers Market will be giving out free goodies for guests to take home.
For details about Food Waste Solutions WNC and Food Waste Reduction Month activities, visit wncfoodwaste.org.
In other news:Local, women-owned food businesses supporting each other in North Asheville
More from Tiana Kennell:Chefs serving restaurant-quality food in Asheville schools, low-income communities
Dibs on District Taco
A regional Mexican restaurant chain is extending franchising invitations to entrepreneurs with a taste for tacos.
District Taco is a fast-casual eatery that began as a dream of Mexican immigrant Osiris Hoil. In 2009, the founder introduced a food cart in Rosslyn, Virginia. The company developed into 14 brick-and-mortar restaurants across Washington, DC, Maryland, Virginia and Pennsylvania. Now, the company is looking to extend its services along the East Coast and into the Midwest.
The planned market areas span from New York to South Carolina and to Ohio, Tennessee and Kentucky.
District Taco specializes in Yucatán-style food described as “Caribbean-influenced flavors of Mexico’s southeastern peninsula.” The menu features customizable tacos, burritos, ensaladas, quesadillas, bowls and more.
“We have built significant equity in the District Taco brand on the East Coast. Now, we are ready to introduce the rest of the country to our innovative concept and signature flavors, one region at a time,” Melanie Koch, director of marketing, said in a news release. “Because our team is laser-focused on finding new and more effective ways to attract and engage customers, the traditional franchise advertising fund is what we call the ‘Innovation Fund.’ It allows franchisees to contribute to more than just the cost of shared ads and local store marketing. They will also contribute to creating loyal District Taco fans through strategic and dynamic approaches, outside traditional marketing channels.”
For details about District Taco, visit districttaco.com. For information on franchising opportunities, visit franchising.districttaco.com or meet the District Taco team at ICSC@Mid-Atlantic in September or the Fast Casual Executive Summit in October.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at tkennell@citizentimes.com or follow her on Twitter/Instagram @PrincessOfPage. Please help support this type of journalism with a subscription to the Citizen Times.
