Photo credit, Tom Kirkman
New York, January 2015 … Five acclaimed young chefs and a leading sommelier from Benchmark Hospitality International brought a delectable array of wild game, innovative regional dishes and fine wines to a sold-out James Beard House in New York City during the holiday season. The five-course chef’s dinner, entitled “Game On” was a winter feast, showcasing wild game and local ingredients from Washington State, Texas, Colorado, Illinois, and Virginia. Elk, bison, venison and pheasant were on the succulent tasting menu along with veal, goat and black cod. Featured chefs representing the signature fine dining restaurants, resorts and hotels within Benchmark Hospitality’s two brand portfolios included Jordan Mackey of Hotel Contessa in San Antonio; Bobby Moore of Willows Lodge in Woodinville, Washington; Ender Oktayuren of the World of Whirlpool in Chicago; Timothy Ralphs of Cheyenne Mountain Resort in Colorado Springs and Jason Smith from The Inn at Virginia Tech in Blacksburg, Virginia. Max Kiebach, the food & beverage director at The Inn at Virginia Tech, served as sommelier.
Guests at the dinner included James Beard Foundation members, members of the national press, executives from leading New York, New Jersey and Connecticut corporations, and Benchmark Hospitality International’s invited guests.
Benchmark’s long-term relationship with the James Beard Foundation includes the Bob Zappatelli Culinary Arts Scholarship, established in 2010 by the company in honor of its first vice president of food & beverage, the late Bob Zappatelli. To support the Bob Zappatelli Culinary Arts Scholarship and other James Beard Foundation scholarships, visit http://www.jamesbeard.org/donate/main.php.
The complete Game On Winter Feast menu and wine pairings is available at http://www.benchmarkhospitality.com/press_media/benchmark-hospitalitys-chefs-bring-a-winter-feast-to-nycs-james-beard-house
