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Benchmark Hospitality International Chefs Featured
at New York’s James Beard House for Sixth Consecutive Year

New York, January 2011 … Executive Chefs from Benchmark Hospitality International’s fine dining restaurants, luxury hotels and resorts were featured recently at the legendary James Beard House in New York City.  The chefs prepared a seven-course dinner for the sold out event, featuring cuisine from around the country and the world. 
 
Featured Benchmark Hospitality chefs were Brian West, executive chef, Hotel Contessa and its signature restaurant Las Ramblas on the Riverwalk in San Antonio, Texas; Alan Gould, executive chef of Nine18, the restaurant located at the Villas of Grand Cypress in Orlando, Florida; Peter Csikos, executive chef, The Heldrich and its signature restaurant, Christopher’s, in New Brunswick, New Jersey; Francisco (Paco) Aceves, executive chef of Stonewall Resort and Stillwaters Restaurant, located in Weston, West Virginia. 
 
Mary Watson-DeLauder, Benchmark Hospitality’s chief sommelier, paired each of the seven courses with domestic and international fine wines.  To do so she worked closely with several wineries, including Quintessa of Napa Valley (2006 Quintessa, Rutherford, Napa Valley) and Veramonte of Colchagua Valley, Chile (2007 Primus, Colchagua Valley, Chile).



L-R:Chefs Paco Aceves and Alan Gould, Benchmark Vice President Food & Beverage Giorgi DiLemis, Chefs Peter Csikos and Brian West in James Beard's original kitchen at the James Beard House in New York.  Missing from the photo is Mary Watson-DeLauder, Benchmark’s chief sommelier.

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The James Beard Foundation based in New York City, is the definitive culinary arts organization in the United States dedicated to showcasing American chefs' talents. It is named after the great American chef, Dean of American Cooking, and Father of American Gastronomy, James Beard, who authored over 20 cookbooks and hundreds of articles, many of which are still in print. Beard appeared on network television's first cookery program in the 1940s and established a renowned cooking school. The Foundation and The James Beard House, where chefs from around the world showcase their talents, are situated in Manhattan in Beard's original townhouse, located in Greenwich Village.

Benchmark Hospitality International is a leader in the management and marketing of resorts, conference centers, hotels, and Personal Luxury Hotels™.  The independent company, launched in 1980, is a founding member of the International Association of Conference Centers.  Benchmark Hospitality is a worldwide organization operating properties in major metropolitan and resort destinations.  Benchmark's international headquarters is located in The Woodlands, Texas, near Houston.  The company’s northeast regional office is in New Jersey, with international offices in Tokyo, Japan, and Santiago, Chile. For the location of Benchmark’s properties and additional information, visit www.benchmarkhospitality.com
 
Agustin and Valeria Huneeus developed Quintessa in 1990 to establish the property as one of the great red wine estates of the world. Valeria guided the 280-acre Rutherford vineyard with strict care for the soil and environment with a commitment to biodynamic and organic farming. The vineyard's many microclimates, soil types, elevations, and exposures have been planted to a wide selection of rootstocks and clones, with Cabernet Sauvignon, Merlot and small plots of Cabernet Franc, Petit Verdot and Carmenère. The winery's eco-sensitive design integrates nature and winemaking, with a gravity flow process, naturally cooled winery and caves. Winemaker Charles Thomas brings over 20 years of winemaking experience in California to Quintessa's next decade. His winemaking team includes international blending consultant Michel Rolland.
 
Veramonte’s Primus is one of Chile’s top red blends: a combination of power and finesse that merges Cabernet Sauvignon, Merlot, Syrah and Carmenere, the lost Bordeaux grape, from our vineyards in Colchagua Valley.  Agustin Huneeus, known for creating some of the wine world’s best blends, created Primus.
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Contact: 

Ken Ellens
Ken Ellens Communications 
201-758-2864 / 201-758-2865-Fax
KenEllens@aol.com

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Also See: Five Benchmark Hospitality International Chefs Featured at New York’s Renowned James Beard House / January 2010

Benchmark Appoints Hector Morales Executive Chef at Turtle Bay Resort; A Former Chef to the King of Norway / September 2006

Benchmark Hospitality Appoints Peter Csikos Executive Chef for The Heldrich Hotel & Spa in New Brunswick, New Jersey / March 2009

Benchmark Hospitality International Names Francisco “Paco” Aceves Executive Chef at Stonewall Resort / March 2008
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