“Benchmark Holiday Dinner” Brings Wild Game to Manhattan
New York, November 2014 … It’s Game On, as five acclaimed young chefs and a leading sommelier from Benchmark Hospitality International bring an array of wild game, innovative regional dishes and fine wines to the James Beard House in New York City. The five-course chef’s dinner, “Benchmark Holiday” is a winter feast, showcasing wild game and local ingredients from Washington State, Texas, Colorado, Illinois, and Virginia. Elk, bison, venison and pheasant are on this succulent tasting menu along with veal, goat and black cod. The event is scheduled for Thursday, December 11, 2014, at 7:00 pm.
Featured chefs representing the signature fine dining restaurants, resorts and hotels within Benchmark Hospitality’s two brand portfolios will be 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 and sommelier at The Inn at Virginia Tech, will be joining the dinner to discuss wine pairings.
The Benchmark James Beard Dinner will begin with an hors d’oeuvres and wine reception at 7:00 pm on December 11th. A specially created Manhattan Holiday Cocktail will be offered, consisting of Crown Royal, St. Germain, fresh squeezed Orange Juice a dash of Ground Ginger and Boston ‘Bittahs’ — Shaken & Served in a Martini Glass with a Candied Orange-Mint Garnish*. The five-course chefs tasting menu will be served starting at 8:00 pm. Reservations can be arranged by calling the James Beard House at 212-627-2308. Prices are $130 per person for members of the James Beard Foundation and $170 per person for the general public.
“Our chefs are very excited and appreciative for the opportunity to be part of the James Beard House experience,” said Tom Garcia, vice president of food & beverage for Benchmark Hospitality. “After many thoughtful hours of planning and preparation for this event, we are eager to display our culinary talents at this temple for the culinary arts — the James Beard House. This is a tremendous honor for us!”
“We are thrilled to welcome back the chefs from Benchmark Hospitality to the James Beard House,” said Izabela Wojcik, director of house programming for The James Beard Foundation. “Game On is their theme this year, though every year Benchmark’s chefs have been invited to cook at the Beard House they have been at the top of their game! Having them with us is a cherished holiday tradition for our guests and members of the Foundation.”
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.
Game On! Benchmark’s Holiday Dinner
Menu
Reception
Hors d’oeuvres ~ Butler Passed
Oregon Elk Tartare with Charred Walla Walla Onion Jam on Lavash
Humboldt Fog, Medjool Date Jam Grilled Cheese Sandwiches on Brioche with Truffled Butternut Bisque
Broken Arrow Ranch Dorper Lamb Shoulder Rillette Cigarillos with Brazos Valley Eden Fonduta Cheese and Texas Barbecued Pecans
Sous Vide Pleasant Meadows Farms Goat Cheeks with Yukon Gold Potatoes, Caramelized Onions, and Dijonnaise
Juniper and Pomegranate-Marinated, Spice-Crusted Venison on Rosemary Skewers
Cocktails
“The Manhattan Holiday” Signature Cocktail*
Mo’t & Chandon NV Impérial Brut Rosé
San Pellegrino
Dinner
First Course
Maple and Miso-Marinated Neah Bay Black Cod with Cedar, Whiskey, Brussels Sprouts, Dates, Bacon, and Pears
Wölffer Estate Riesling “The Grapes of Roth” Long Island, NY 2013
Second Course
Forest Fed Tamworth Pig Belly with Byrd Mill Virginia Stone-Ground Grits, Lacinato Kale, Cheddar, Stout, Parsnips, and Huckleberries
Prince Michel Chardonnay Virginia Barrel Select
Third Course
Bear Mountain Bison Short Ribs with Parsnip-Celery Root Soup, Quail Egg, Bacon Whipped Cream, Buttery Brioche Crumbs, and Black Truffles
Mark Ryan Winery Syrah Yakima Valley Lost Soul Red Willow Vineyard 2012
Fourth Course
Roasted Mint Creek Farm Veal Loin with Braised Veal Cheek, Crispy Veal Sweetbreads, Charred Leeks, Roasted Garlic Aïoli, Carrot Purée, Pickled Shallots, Mustard Seeds, Veal Jus, and Micro-Herbs
Il Poggione Rosso di Montalcino 2012 DOC
Fifth Course
Pleasant View Farm Foie Gras-Stuffed Doughnut Holes with Vanilla Bean Gastrique and Candied Bacon Jam
Terra d’oro Zinfandel Port Amador County NV
* Manhattan Holiday Cocktail recipe: 1.5 oz. Crown Royal, 0.5 oz. St. Germain, 0.75 oz. Fresh Squeezed Orange Juice, Juice from ½ Small Lemon, Dash of Ground Ginger, 2 Drops Boston ‘Bittahs’ Shaken & Served in a Martini Glass, Candied Orange-Mint Garnish
Above photo L to R:
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
Max Kiebach, the food & beverage director and sommelier at The Inn at Virginia Tech
Jason Smith from The Inn at Virginia Tech in Blacksburg, Virginia
