New York, January 2016 … Five top chefs and a noted sommelier from Benchmark Hospitality International, a leading US-based hospitality management company, recently brought a modern interpretation of the age-old art of food preservation to the legendary James Beard House in New York City. The dinner’s theme, Flavors That Cure All – A Fresh Take on Ancient Artistry, spanned fresh, local ingredients sourced from across the country, prepared using classic food preservation methods, including smoking, pickling and curing.
Featured chefs representing the signature fine dining restaurants, resorts and hotels within Benchmark Hospitality’s two brand portfolios included Lonny Huot of the Villas of Grand Cypress in Orlando, John Billings from Eaglewood Resort & Spa in Chicago, Mike Jackson from Deloitte University Leadership Center in Texas, Frank Estremera of Bethesda’s Lockheed Martin Center for Leadership Excellence and Mischa Graafmans from the Santa Barbara Beach & Golf Resort, Curacao. Jon Dal Canton, sommelier at Deloitte University Leadership Center discussed his specially-selected wine pairings.
Guests at the sold out 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 Hospitality’s long-term relationship with the James Beard Foundation includes the Bob Zappatelli Culinary Arts Scholarship, established by Benchmark in honor of its first vice president of food & beverage, the late Bob Zappatelli. To help support the Bob Zappatelli Culinary Arts Scholarship and other James Beard Foundation scholarships, visit http://www.jamesbeard.org/donate .
The complete Flavors That Cure All – A Fresh Take on Ancient Artistry menu and wine pairings is available at http://www.benchmarkhospitality.com/press_media/flavors-that-cure-all–a-fresh-take-on-ancient-artistry
