Bunkycooks Blog: Blind Pig Supper Club's Seven Deadly Sins Dinner

7/31/2019 Bunkycooks Blog: Blind Pig Supper Club's Seven Deadly Sins Dinner

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Blind Pig Supper Club’s Seven Deadly Sins Dinner in Asheville, NC with Chefs William Dissen and Anthony

LamasTravel / July 25, 2012

We all try to lead a healthy and happy life, but tonight we are all sinners. – Chef William Dissen

What is a nice Southern boy with a good Catholic upbringing doing in the basement of The Lift Studiosin the River Arts District in Asheville, North Carolina talking about “sexy and lusty” dishes to onehundred guests gathered for what is essentially a charity dinner? The Blind Pig Supper Club had onceagain convened on Sunday, July 8, 2012 and Chef Dissen led the invocation with lust, wrath, greed,

sloth, pride, envy and gluttony in this exciting “underground” dining experience. The Seven Deadly Sinswere interpreted by two chefs in a seven-course dinner bringing new meaning to Dante’s Inferno.

William

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http://blindpigofasheville.com/

http://www.theliftstudios.com/

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Prepping for the Seven Deadly Sins Dinner at The Market Place

Dissen, theChef/Owner of The MarketPlace in Ashevilleorchestratedthis eveningof

overindulgence and debauchery. Surrounded by original artwork by Daniel McClendon depicting theseven deadly sins, the evening’s willing participants were immersed in a night of culinary creativity andthe unknown. Joined by guest Chef Anthony Lamas of Seviche, A Latin Restaurant (Louisville,Kentucky), who brought his Latino flair with heat and spice, this menu was a collaboration of over thetop flavors and visual excitement.

Chefs Dissen

http://sevicherestaurant.com/

http://www.bunkycooks.com/2012/03/chef-anthony-lamas-seviche-a-latin-restaurant-louisville-ky-and-roasted-poblano-and-manchego-weisenberger-grits/

http://www.marketplace-restaurant.com/about

http://www.marketplace-restaurant.com/about/chef-william-dissen



Chef William Dissen at The Market Place in Asheville, NC

Chef Anthony Lamas at The Market Place in Asheville, NC

and Lamasfirst met at theMonterey Bay Aquarium lastyear whereboth arehonorees andSeafood

Ambassadors for the Aquarium’s Sustainable Seafood Challenge. When Chef Dissen first discussedthe idea for an event with the creator of the Blind Pig Supper Club, Chef Michael Moore, Dissen knew



Several days of prep work went into the event

immediately who to invite as the guest chef. Fire, heat…Anthony Lamas. The two also share apassion for focusing on the best local ingredients at their respective restaurants and creating dishesthat are seasonally focused.

If you are notfamiliar withthe conceptof the BlindPig Supper Club, here’sthe overview. A theme ischosen for the eveningand then achef (andsometimesan additionalguest chef, asin this event)is selected toprepare thedinner. Thelocation of theevent is keptsecret untilshortly beforeguestsarrive. Thereis a pop upkitchen in

whatever venue is



The entire culinary team at The Market Place played a role in the dinner

much of thecooking isdone prior tothe event andbrought to thesecretlocationwhere it is

finished andplated.Proceedsfrom theseeventssupport anumber of localcharities.

Started in the

spring of 2011 in Asheville andmodeled after the “GhettoGourmet”concept thatbecame verypopular in the



Chef Lamas prepping at The Market Place

San Francisco Bay area in the 1990‘s,these events bring together an eclecticmix of great local chefs, musicians andartists for an event unlike any traditionalrestaurant experience.

When asked about the inspiration for theevening’s menu, Chef Dissen said thatthere were so many ways to go with thistheme and that part of the inspiration wasthe forward thinking concept of Ashevillians. They are adventurous whendining out and that was certainly one of therequirements for attending the SevenDeadly Sins Dinner. Dishes like “Greed”,the third course, exemplify that with aLocal Rabbit Terrine, Lusty Monk Mustard,Summer Truffle Salad, Frisee, PickledCherries, Hazelnut and CognacReduction.

While Dissen grew up in West Virginiaand has culinary roots in Appalachia(spending a great deal of time when hewas younger with his grandmother in her kitchen), he has also worked with someincredibly talented chefs from one coast toanother and points in-between, includingCertified Master Chef Peter Timmins atthe Greenbrier Resort in West Virginia.

During his formal training at the CulinaryInstitute of America in Hyde Park, NewYork, Dissen spent his externship in SantaBarbara at Stonehouse Restaurant at SanYsidro Ranch. This is where he firstlearned to cook with local and sustainable



Ingredients for Cucumber and Seaweed Salad for the first course, “Lust”

ingredients.When heasked one of the chefswhere theherbs werekept for thekitchen, they

handed him abasket andscissors andsent him outback to cutthem himself.

Edibleflowers, freshherbs andripe tomatoeswere allavailable for the picking. Avocadosand lemonswere freshfrom the trees. “You could taste the difference.It was so much better than opening up a canand using processed ingredients.” Hecontinues to cook that way today. “I let thefarmers do the hard work. I source ingredientsthat are at their peak of ripeness. It’s much like

making wine and having the brix (sugar) levelust right in the grapes. Vine ripenedingredients are brighter in color and firmer.When I have a great product to start with, Idon’t have to do much to it.”

Dissen then spent time as a chef, and a “skibum” (as he refers to his time in Jackson Hole,Wyoming) where he staged for the SnakeRiver Group and other establishments. Hethen headed back home to West Virginia to

accept an apprenticeship at The Greenbrier Resort. He later moved to Charleston, SouthCarolina where he worked with Chef DonaldBarickman of Magnolia’s and then workedseveral years at Cypress Restaurant alongsideChef Craig Deihl.

There are many cuisines and culturalinfluences that play a role in Dissen’s thoughtprocess when creating menus for events likethis, however, the flavors he enjoys working

http://www.bunkycooks.com/2011/05/interview-with-chef-craig-deihl-of-cypress-in-charleston-south-carolina-and-a-recipe-for-crisp-wasabi-tuna/



At The Lift Studios in Asheville, NC

with the most may actually be inspired by thoseclosest to home. Married two years to awoman from India and following her to Vietnamfor an immersion in the culture and cuisine of that country, there are any number of sourcesfor inspiration for this chef.

“America’s palate is really changing becauseof relationships like ours (he and his wife) andpeople seeing different types of cuisine onFood Network, in magazines and on blogs.People know more about food now and aremore adventurous, more excited about tryingnew things.” That might have been segue tothe second course with a little Latin flair fromChef Lamas, Wrath. Sea Urchin“Seviche”. Green Apple, Serano YuzuBroth, Chili Rock Salt.

This video captures the sins of the

evening. We hope you enjoy the behindthe scenes look at presenting the BlindPig event.

While an evening like this would seem likea mad dash to outsiders with quite a bit of last minute plating and preparations alldone in basements of strange buildings inmakeshift kitchens, Chef Dissen said thatmeticulous organization and planning isthe key to success. The behind the

scenes preparation went on for days asDissen, Lamas and the culinary team atThe Market Place were preparingCarolina Bison and escargot sous-videand other dishes ahead of time. “Some of these dishes you can’t cook fast. Sous-vide, braising, sauce and stocks…they alltake time to get the flavors right.”

Asheville has always been one of our favorite culinary destinations. The food

scene has changed quite a bit over thelast few years with new restaurantsopening and events like the ones the BlindPig Supper Club are creating. Diners aremore open to whole animal dinners andmenus antithetical of pedestrian. People



Chefs Dissen and Lamas at The Blind Pig Dinner

like the thrillof thesurprise andthe unusual.Dissen said,“There is areal



Plating and prepping during the dinner

entrepreneurial spirit here. Everyone wants Asheville to be amazing and not just okay.”

“It is all about



An excellent time was had by all

creatinggreat dishesand it is alabor of love. Youare givingsomeone anexperience

that createsa minivacationthrough theambianceand thefood.” Thelast (andseventh)course,Gluttony,

says it all.Foie GrasBeignetswithBenton’sBacon,Marcona and Kentucky Bourbon Ice Cream, Sea Salt, White Chocolate Sauce, Cocoa Nib andRaspberry.

If you are up for an adventurous dining experience and are in the Asheville area, or are traveling there, Ican highly recommend attending one of the Blind Pig Suppers. If you are not quite so brave, be sure tostop in at The Market Place in Asheville specializing in “creative American farm-to-table cuisine”. TellChef Dissen Bunkycooks sent you.

Chef Dissen



Charcuterie plate with homemade pickles and kimchee at The Market Place

has sharedhis recipe for Tomato-Bacon Jamthat was oneof theingredients inthe fourth

course,Sloth. This isa perfect timeof year tomake dishesor condimentswith beautifulripe tomatoessince they areat their peak.

If you want tokeep the jamfor longer storage, youwill want toprepare the



The Market Place in Asheville

,containers and process the containers.This recipe for Tomato Preserves will giveyou guidelines for preparing this jam for long-term storage.

Enjoy!

If you are interested in learning more

about the Blind Pig Supper Club and their upcoming events, here is the link to their website:

Blind Pig Supper Club of Asheville

Tomato-Bacon Jam

Yield: Approximately 1 quart

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Ingredients:

1 pound Bacon, small dice4 pounds Tomatoes, concasée, cored, medium dice2 each Onion, small dice1 tbsp. Garlic, minced

http://blindpigofasheville.com/

http://www.bunkycooks.com/2011/12/tomato-preserves-for-holiday-gift-giving/



2 cups Sugar 5 tbsp. Cider vinegar 1 tbsp. Worcestershire3 tsp. Salt 1/2 tsp.Black pepper, ground 2 tbsp. Basil, finely chopped

Directions:

1. In a large sauté pan, cook the bacon over medium heat until crispy. Transfer to paper towels to drain.

2. Add onions & cook for 3-4 minutes, then stir in garlic, tomatoes, sugar,Worcestershire, cider vinegar, S&P. Bring to a boil, then add cooked bacon. Reduceheat to a simmer.

3. Simmer under low heat until thickened, about an hour. Taste & re-season if necessary. Fold in chopped basil.

4. Allow to properly cool, & refrigerate until needed.

Chef William DissenThe Market Place Asheville, North Carolina

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Bunkycooks Blog: Blind Pig Supper Club's Seven Deadly Sins Dinner