New York, New York, November 2016 … America’s regional cuisine is as diverse as its people and the magnificent land that shaped them. Now, six top chefs from BENCHMARK®, a global hospitality company, blend current trends, singular local ingredients and classic American traditions to celebrate Regional American Cuisine at the iconic James Beard House in New York City. The dinner’s theme, A Cross-Country Culinary Adventure, introduces a range of innovative dishes that blend a multitude of distinctive flavors, hearkening the recent joining and infusion of Benchmark and Gemstone, creating two extraordinary new resort and hotel portfolios. Fish fresh from Florida waters, succulent beef from the ranches of Oregon’s Painted Mountains and Tennessee whiskey all enliven the menu, and include chefs from both of Benchmark’s brands: Benchmark Resorts & Hotels®and the new Gemstone Collection. The West is Wild with Arizona Navajo chiles stuffed with rattlesnake and Black Mesa Chevre. The Benchmark Holiday Dinner is scheduled at the James Beard House at 167 West 12th Street, New York, New York, on Thursday, December 1, 2016, at 7:00 pm. Reservations can be arranged by calling the James Beard House at 212-627-2308.
“These are exceptional examples of the creativity of our chefs, who represent a blend of culinary excellence from both the Benchmark and the Gemstone portfolios,” says Tom Garcia, vice president Food & Beverage at Benchmark. New infused flavors, unique ingredients and current trends combine to forge a diverse and dynamic culinary identity for the expanded company. The menu also reflects the growing demand for fresh, local ingredients from area farmers, fishers and artisans from every part of the country. Garcia also notes that several new culinary trends are incorporated into the menu. “Craft beers are for cooking as well as drinking, and Great Lakes Walleye trout in a beer batter is on the menu from Illinois.” Guests will have a choice of Champagne or fine Czech Pilsner to accompany Braised Pork Belly. Bourbon, a true American whiskey born in the hills of Kentucky and Tennessee, is a major cocktail trend today and crosses from bar to kitchen as a glaze for ribs.
The creators of this celebration of American cuisine are five Executive Chefs representing the signature fine dining restaurants, resorts and hotels within Benchmark’s two brand portfolios: Benchmark Resorts & Hotels®and the Gemstone Collection. They include:
John Andreola
The Nautical Beachfront Resort, Lake Havasu City, AZ
A Benchmark Resorts & Hotels property
John Billings
Eaglewood Resort & Spa, Itasca, IL
A Benchmark Resorts & Hotels property
Jenae Christiansen
The Gilchrist Club, Trenton, FL
A Benchmark Resorts & Hotels property
Jason Jonilonis
Dollywood’s DreamMore Resort and Spa, Pigeon Forge, TN
A Benchmark Resorts & Hotels property
Bobby Moore
Willows Lodge, Woodinville, WA
A Gemstone Collection property
Cara De Lavallade, Sommelier
Willows Lodge, Woodinville, WA
A Gemstone Collection property
The James Beard House was once the residence of legendary James Beard, America’s first celebrity chef who is revered today as the dean of American Cookery. Mr. Beard lived in the Greenwich Village townhouse until his passing in 1985. A gifted impresario who, along with his close friend, Julia Child, led the way for many of today’s celebrity chefs, James Beard established cooking schools and published over 20 cookbooks, many of which are still in print. As important, he left a legacy of culinary excellence and integrity for generations of America’s home cooks and professional chefs.
“We are delighted that Benchmark will again be part of the festive season at the James Beard House,” said Izabela Wojcik, director of house programming, The James Beard Foundation. “The theme, A Cross Country Adventure, is very much a reflection of the Beard Foundation’s mission – to celebrate America’s culinary traditions and the diverse people who created them.”
The Benchmark James Beard Holiday Dinner on Thursday, December 1st, will begin with an hors d'oeuvres and wine reception at 7:00 pm. The five-course Chefs Tasting Menu will be served starting at 8:00 pm.
The Benchmark Holiday Dinner Menu
Hors d’Oeuvres
Jacob Leinenkugel Brewing Company Beer–Battered Great Lakes Walleye with Sweet Mâche Slaw and Tito’s Sweet Pickle Aïoli on Jalapeño Johnnycakes
Quail–Squash Sausages with Pistachio Pesto and Fig Balsamic
Foie Gras Torchon with Fennel and Blood Oranges on Gingerbread
Honey-Cured Bacon-Wrapped Navajo Chiles Stuffed with Diamondback Rattlesnake and Black Mesa Chèvre
Braised Pork Belly with Spiced Apple–Anise Jam, Crispy Smoked Paprika Parsnips, and Micro-Herbs
Champagne Jean Velut Brut Premier Temps NV
Sumerian Brewing Co. Lucidity Czech-Style Pilsner
Dinner
Apple–Chestnut Soup with Seared Scallop, Apple–Pernod Foam, Apple Chip, and Apple Cider Gastrique
Finnriver Méthode Champenoise Brut Artisan Sparkling Cider NV
Phyllo-Wrapped Pheasant Tom-Tom with Morel–Foie Gras Duxelles, Roasted Sweet Corn Polenta, Gooseberry Chimichurri, Sugar Beet Strings, and Smoky Chile Oil
Quinta Essentia Chenin Blanc 2015
Javelina Volcano Shank with Syrah au Jus, Artichoke–Parsnip Purée, Golden Chanterelles, and Pomegranate Agrodolce
Brittan Vineyards Basalt Block Pinot Noir 2012
Green Apple Sorbet
Smoked Painted Hills Angus Beef Short Ribs with Tennessee Whiskey Glaze, Maple–Sweet Potato Purée, and Kabocha Squash
Alleromb Cabernet La Gran Flor 2012
Poached Pear Spice Cake with Burnt Orange–Buttermilk Semifreddo, Juniper Berry–Infused Caramel, and Candied Ginger
Château d’Orignac Pineau des Charentes Cognac NV
