Luxury Chef Trip, Culinary Hacks, Taco District Deal

ASHEVILLE – A Chef-Guided Hike Through the Southern Hemisphere; recipes and food saving hacks from local partners; and a chance to open a new restaurant in Asheville.

Gourmet trips

Plan a getaway to a faraway land of snow-capped mountains, glacial peaks, estancia accommodations and Southern Hemisphere cuisine.

William Dissen, owner and executive chef of The Market Place, invites 12 guests to join him for 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 teamed up to launch the new 11-day, 10-night adventure, scheduled for March 15-23, 2023.

Chef William Dissen will lead travelers through Argentina and Chile on a luxury culinary adventure in March 2023.

Guests will hike and tour Argentina and Chile while learning about the land, people, and culinary offerings. Dissen will brief guests on local or foraged ingredients and prepare meals throughout the trip at key stops.

Previous cover:Asheville chef William Dissen selected as US culinary diplomat visits Qatar

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The itinerary includes a visit to a fourth-generation ranch inside Los Glaciares National Park. Additionally, a private tour of Chacra Las Moras Organic Farm will include training in the cultivation techniques used for growing fruits and vegetables in the Patagonia region.

The excursion includes gourmet meals and wine pairings, leisurely walks along serene lagoons, and rare opportunities to hike less traveled Patagonian trails.

Chef William Dissen will lead travelers through Argentina and Chile on a luxury culinary adventure in March 2023.

The cost is $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 with questions.

Dissen also owns Billy D’s Fried Chicken and Haymaker in North Carolina. Discover the chef and culinary diplomat on marketplace-restaurant.com.

Summer food savings

Stock up on cooking hacks, recipes, and freebies to improve kitchen flow and meal prep.

Food Waste Solutions WNC will host a free summer gathering from 5:30 p.m. to 7 p.m. on August 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 the quarterly event to demonstrate simple and practical ways to use additional ingredients and extend the shelf life of foods.

Local cookbook author Cathy Cleary and Asheville Buncombe Food Policy Coordinator Gina Smith will share tips 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 get the most out of that pile of summer veggies by turning it into quick pickled treats.

Local cookbook author Cathy Cleary will provide helpful tips at Food Waste Solutions WNCs "Store Food: Storage Tips and Quick Storage Tricks" from 5:30 p.m. to 7 p.m. on August 30 at Wedge Brewing Co. at Foundation.

Food Connection will show its new Mobile Meals Truck, which is equipped to transport food to rural communities, pick up leftover food from local restaurants and other facilities, repackage bulk meals for individuals and families and more Again.

Additionally, WNC Farmers Market will be handing out free treats for guests to take home.

For more details on WNC and Food Waste Solutions Food Waste Reduction Month activities, visit wncfoodwaste.org.

In other news:Local women-owned food businesses support each other in North Asheville

More from Tiana Kennell:Chefs serving restaurant-quality food in schools in Asheville, low-income communities

Dibs on District Taco

A regional Mexican restaurant chain is issuing franchise invitations to taco-loving entrepreneurs.

District Taco is a fast-casual restaurant that started as a dream of Mexican immigrant Osiris Hoil. In 2009, the founder introduced a food cart to Rosslyn, Virginia. The company has expanded into 14 physical restaurants in Washington, DC, Maryland, Virginia and Pennsylvania. Today, the company is looking to expand its services along the East Coast and into the Midwest.

Planned market areas extend from New York to South Carolina and Ohio, Tennessee and Kentucky.

District Taco specializes in Yucatán-style cuisine described as “Caribbean-influenced flavors from the southeastern peninsula of Mexico.” The menu features customizable tacos, burritos, ensaladas, quesadillas, bowls and more.

“We have built up significant equity in the District Taco brand on the East Coast. Now, we are ready to introduce our innovative concept and signature flavors to the rest of the country, one region at a time,” Melanie Koch, chief marketing officer, said in a press release. “Because our team is 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 contribute to more than the cost of shared advertising and local store marketing, and will also help build the loyalty of District Taco fans through strategic and dynamic approaches, outside of traditional marketing channels.

For more details on District Taco, visit districttaco.com. For more information on franchise opportunities, visit franchising.districttaco.com or meet the District Taco team at [email protected] in September or the Fast Casual Executive Summit in October.

Tiana Kennell is a food and restaurant reporter for the Asheville Citizen Times, part of the USA Today Network. Email her at [email protected] or follow her on Twitter/Instagram @PrincessOfPage. Help support this type of journalism by subscribing to the Citizen Times.

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