Six top chefs from properties representing Benchmark Resorts & Hotels and the company’s new Gemstone Collection will prepare a holiday meal around the theme of “A Cross-Country Culinary Adventure” on December 1 at the famed New York City venue.
Six top chefs from resort and hotel properties operated by Benchmark, a global hospitality company, will blend current trends, singular local ingredients and classic American traditions to celebrate regional American cuisine at a special holiday meal at the James Beard House in New York City, Hotel Management reported.
The Benchmark Holiday Dinner is scheduled to be held at the James Beard House on December 1. The dinner’s theme, “A Cross-Country Culinary Adventure,” will introduce a range of innovative dishes prepared by chefs from both of Benchmark’s brands: Benchmark Resorts & Hotels and the new Gemstone Collection.
The menu for the dinner will feature local ingredients such as fresh fish from Florida waters, beef from the ranches of Oregon’s Painted Mountains and Tennessee whiskey, Hotel Management reported, to reflect the growing demand for fresh, local ingredients from area farmers, fishers and artisans from every part of the country.
“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,” said Tom Garcia, Benchmark’s Vice President of Food & Beverage, who noted that several new culinary trends will also be incorporated into the menu.
Participating chefs in the celebration of American cuisine at the Beard House dinner will include:
- John Andreola, The Nautical Beachfront Resort, Lake Havasu City, Ariz.
- John Billings, Eaglewood Resort & Spa, Itasca, Ill.
- Jenae Christiansen, The Gilchrist Club, Trenton, Fla.
- Jason Jonilonis, Dollywood’s DreamMore Resort and Spa, Pigeon Forge, Tenn.
- Bobby Moore, Willows Lodge, Woodinville, Wash.
In addition, Cara De Lavallade, Sommelier at the Willows Lodge, will assist with the dinner’s menu preparation.