EDITOR’S LETTER

DAVID DIBENEDETTOSenior Vice President & Editor in Chief

Let’s Party ONE CHEF’S PORKY SECRET TO BRINGING THE FUN As parlor tricks go, chef William Dissen’s country ham bourbon luge might just be untouchable. At a recent gathering of Garden & Gun Society members at North Carolina’s Cataloochee Ranch, Dissen unveiled his party pièce de résistance to the delight of the crowd. Inspired by the ice luge and jungle juice combo of his rowdy West Virginia University days, Dissen, the acclaimed chef at the Market Place restaurant in Asheville, carves a groove down the center of a Benton’s aged ham, grabs a good bourbon, and pours a shot down the chute into a short glass. He came up with the idea many years ago when he hosted a tribute dinner for his good friend—“and the nicest human being alive”—Allan…

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Garden & Gun (Digital) - 1 Issue, April/May 2025

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