Benchmark Hospitality Chefs Featured at Acclaimed James Beard House, New York
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Benchmark Hospitality Chefs Featured at Acclaimed James Beard House, New York
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Category: North America & West Indies / Carribean islands
This is a press release selected by our editorial committee and published online for free on 2008-02-13
Benchmark Hospitality chefs from the company's restaurants, hotels and resorts in New Jersey, Pennsylvania, Tennessee and Texas joined together recently at the invitation of The James Beard Foundation to cook dinner at the prestigious James Beard House in Manhattan. This was the third consecutive year that Benchmark Hospitality chefs received the invitation by the James Beard organization.
Featured Benchmark chefs included Richard Varga, executive chef, and Tom Drake, restaurant chef at The Heldrich of New Brunswick, New Jersey; Konrad Meier, executive chef and Thomas Pratt, executive pastry chef for Bedford Springs Resort in Bedford, Pennsylvania; Rick Shell, executive chef at The Chattanoogan of Chattanooga, Tennessee; and Derek Fontenot, executive chef at Hotel Contessa, located in San Antonio, Texas. Mary Watson, sommelier at Benchmark’s Lansdowne Resort of Leesburg, Virginia, paired each course with wine.
The five course menu was served to over 90 guests at the James Beard House, which included members of the James Beard Foundation, members of the media, Benchmark Hospitality's invited guests, and executives from leading New York-area corporations.
The James Beard House was home to the Dean of American Cookery, James Beard, from 1976 until his passing at age 81 in 1985. The multifaceted Beard, who established cooking schools and published over 20 important cookbooks, many of which are still in print, left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs. His name remains synonymous with American cuisine.
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