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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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Justin Devillier

Chef Justin Devillier is the Chef/Owner of La Petite Grocery in New Orleans, and the 2016 James Beard Award winner for Best Chef: South.

Devillier was raised in Dana Point, CA, a small beach town in South Orange County. He spent summers fishing for Yellowtail and Albacore tuna, and in the fall and winter he would dive for lobsters just steps from his front door. This bounty of local seafood inspired him to enter the culinary industry, and after working in local restaurants right out of high school he decided to focus all of his time on becoming a chef. In 2003, Devillier moved to New Orleans in search of a vibrant restaurant community.

In 2004, Devillier joined the team at La Petite Grocery. Following Hurricane Katrina, he helped re-build the restaurant’s infrastructure, and in 2007 was promoted to executive chef. A short three years later, Devillier and his wife Mia took over ownership of the restaurant, housed in a century-old building with a storied history. At La Petite Grocery, Devillier puts his creative spin on traditional New Orleans cuisine.

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Von Diaz

Von Diaz is an Emmy Award-winning documentarian and food historian. She is the author of Islas: A Celebration of Tropical Cooking, and Coconuts & Collards: Recipes and Stories from Puerto Rico to the Deep South. She is also the founder of La Piñaa Substack newsletter covering the people, ingredients, and systems that shape global cuisine. Born in Puerto Rico and raised in Atlanta, GA, she explores the intersections of food, culture, and identity.

She has contributed recipes and essays to a number of cookbooks and anthologies, is a frequent contributor to the New York Times, as well as The Washington Post, NPR, StoryCorps, Food & Wine Magazine, and Bon Appétit, among many others. Today, she is an editor and senior producer for StoryCorps, the largest oral history project in the U.S., producing broadcasts for NPR’s Morning Edition. In addition, she taught food studies and oral history at Duke University and the University of North Carolina, Chapel Hill, and food writing and audio production workshops at New York University and The New School. 

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