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Cookbook Confessions

Mizner Ballroom

Pull up a seat for a behind-the-scenes look at the real stories behind beloved Southern cookbooks. Hosted by Garden & Gun editor, David Dibenedetto, this panel will feature acclaimed chef-authors and include bites straight from the pages of their books.

Open to Sea Island Club Members and Resort Guests.

Reservations required.

Price:

Complimentary.

William Dissen

William’s efforts to uplift the principles of food sustainability in his restaurant and network of vendors and suppliers, has not gone unnoticed. It caught the eye of Celebrity Chef Gordon Ramsay, who featured Asheville on NatGeo TV’s, “Gordon Ramsay: Uncharted, Smoky Mountains.” The hour-long episode featured William touring Ramsay through the forest and rivers of Western North Carolina, and concluded with the two chefs competing in a peer-reviewed cook-off. William beat Ramsay for the first and only time in the show’s three seasons. Through this experience, Gordon Ramsay named William, “The Most Sustainable Chef on the Planet!”

A career in the culinary arts led Dissen to become an advocate for food policy on Capitol Hill starting in 2010, where he’s lobbied to Congress about the importance of passing legislation, such as The Farm Bill, The Childhood Nutrition Reauthorization Act, and The Magnuson-Stevens Fishery Conservation and Management Act.

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Brian Noyes

While the art director of The Washington Post and Smithsonian magazines, Brian Noyes baked pies and breads on weekends in his Virginia Piedmont farmhouse and sold them out of an old red truck he bought from designer Tommy Hilfiger.

Brian trained at the Culinary Institute of America in Hyde Park, NY; at L’Academie de Cuisine near Washington, DC, founded by two White House pastry chefs; at King Arthur Baking in Vermont; and with chef Rick Bayless at a former convent in Oaxaca, Mexico. When a New York Times story sent 57,000 people to his fledgling website in one day, he left publishing in 2009 to launch the Red Truck Bakery in a 1921 Esso filling station in Warrenton, Virginia.

He is the author of The Red Truck Bakery Farmhouse Cookbook, the Red Truck Bakery Cookbook, and has written for The Washington Post, Smithsonian, Preservation, Taste of the South, The Local Palate, and Garden & Gun magazines.

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