Benchmark Hospitality International Chefs to be Featured for the Sixth Consecutive Year at James Beard House, New York (United States)
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Benchmark Hospitality International Chefs to be Featured for the Sixth Consecutive Year at James Beard House, New York (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2010-11-03
Seven-course “Benchmark Holiday Dinner”
For the sixth consecutive year, chefs from Benchmark Hospitality International’s fine dining restaurants, luxury hotels and resorts have been invited to cook at the legendary James Beard House in New York City. The seven-course “Benchmark Holiday Dinner” will take place Thursday, December 16th, 2010. Featured Benchmark Hospitality chefs will be 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 Aceves, executive chef of Stonewall Resort and Stillwaters Restaurant, located in Weston, West Virginia.
Mary Watson, Benchmark Hospitality’s chief sommelier, has paired each course with fine wines. She will be present at the James Beard House to discuss her wine selections and pairings, doing so in partnership with the Benchmark chefs.
The Benchmark Holiday Dinner will begin at 7:00 pm on December 16th with an hors d'oeuvres and wine reception. A seven-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 and are $130 per person for members of the James Beard Foundation and $170 per person for the general public.
"Cooking at the James Beard House is such an honor for Benchmark Hospitality’s chefs, and offers us the opportunity to showcase the immense culinary talent within our company,” said Giorgi Di Lemis, vice president food & beverage. “To be invited back by the James Beard Foundation for the sixth consecutive year is an honor of the highest order. We’re deeply appreciative and look forward to an extraordinary evening.”
"Having the Benchmark Holiday Dinner at the James Beard House in December has become a tradition,” said Izabela Wojcik, director of house programming for the James Beard Foundation. “We’re thrilled to welcome Benchmark’s chefs for another delectable holiday dining experience for the public and the members of the James Beard Foundation.”
The James Beard House was home to the storied James Beard, America’s first celebrity chef who is celebrated today as the dean of American Cookery. Mr. Beard lived in his Greenwich Village townhouse from 1976 until his passing 1985. A gifted impresario who along with his great friend, Julia Child, led the way for many of today’s celebrity chefs, James Beard established cooking schools and published over 20 important 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. The name, James Beard, remains today synonymous with American cuisine.
The Benchmark Holiday Dinner for 2010
Menu
Reception
Hors d'oeuvres
Bone Marrow Cones
Patty Pan Squash With Tapenade
Grass Fed Steak Tartar
Florida Stone Crab Melange
Korbel Brut Rosé
Korbel Natural
Cotton Candy Cocktail
First Course
Maine Lobster, Poached Quail Egg And Cous Cous Caviar
William Hill, Central Coast Chardonnay 2009
Second Course
Seared Scallops with Ginger, Persimmon And Heirloom Tomatoes
Arrowood, Late Harvest Riesling 2005
Third Course
Long Island Duck Three Ways.
Vintage Port Reduction
Veramonte, Primus, Chile, 2007
Fourth Course
Southwestern Intermezzo
Fifth Course
Colorado Free Roaming Bison
Ranchero Demi-glace, Mezcal Béarnaise, Sweet Potato And Corn
Quintessa, Meritage, Napa Valley, 2007
Sixth Course
Artisanal Cheeses From Small Family Farms And Accoutrements
Goat’s Milk
Kunik Triple Cream
Goat’s Milk With Jersey Cow Milk Added, Bloomy Rind
Nettle Meadow Goat Diary, Warrensburg, New York
Terra D'oro Moscato, California 2009
Cow’s Milk
Hudson Red
Raw Jersey Cow's Milk Washed Twice A Week For Three Months In A Brine
Twin Maple Farm, Ghent, New York
Samuel Adams Double Bock
Sheep’s Milk
Shaker Blue
Raw Sheep’s Milk Blue Made In The Roquefort Tradition
And Aged 5 – 6 Months
Old Chatham Sheepherding, Old Chatham, New York
Terra D'Oro Zinfandel Port
Seventh Course
Mignardaise Of Truffles, Macaroons, Petite Pastry
Edmeades, Perli Vineyard, Mendocino Late Harvest Zinfandel, 2006
The Benchmark Hospitality Chefs
Brian West, Executive Chef
Hotel Contessa, San Antonio, Texas
Brian West is the executive chef of Las Ramblas restaurant, located on the Riverwalk level of the Hotel Contessa. Chef West brings 19 years of experience to the table, specializing in Spanish fare including tapas, ensaladas and signature dishes such as Cornish Game Hen Cocido and Kurobuta Pork Rib Chop. Las Ramblas reflects the theme and décor of the Hotel Contessa, transporting the dining guest to the brick walkways of Spain, amidst a casual yet elegant setting.
Chef West, a graduate of the Art Institute of Houston, was previously a sous chef at the Westin La Cantera Resort before moving to Biga on the Banks as the banquet chef. He served as executive chef of Fresh Horizons Catering and then opened his own restaurant, Café Paladar, before moving into the executive chef position in 2009 at the Hotel Contessa.
Brian is an award-winning chef who has received accolades from The New York Times and was named one of the Top 100 Chefs in Texas by Texas Monthly magazine.
Alan Gould, Executive Chef
The Villas of Grand Cypress, Orlando, Florida
Alan Gould is executive chef for The Villas of Grand Cypress located in Orlando, Florida. Chef Gould has been at the helm of the culinary department for 15 years. He is an award-winning chef that oversees the culinary operations for all property dining at Grand Cypress, including The Club and Nine18, formally known as the award-winning Black Swan.
Chef Gould started his culinary career at the Four Seasons San Antonio where he served as a Sous Chef. He then took the same position at the Hyatt Regency Grand Cypress in Orlando. Chef Gould has served as executive chef at other prestigious properties like the PGA National Resort & Spa, the Imperial Golf Club Naples, the Ocean Club Key Biscayne, and Caneel Bay in the U.S. Virgin Islands.
Chef Gould graduated from the Culinary Institute of America in 1983. He was awarded Manager of the Year at Grand Cypress in 1998 and 2008. Chef Gould is also a member of the American Culinary Federation – Central Florida Chapter. His passion for cooking is evident in everything that comes out of the kitchen. His vision and artistic techniques truly gives guests a dining experience that is unmatched.
Peter Csikos, Executive Chef
The Heldrich, New Brunswick, New Jersey
Peter Csikos is executive chef for The Heldrich, the award-winning property anchoring the renaissance of downtown New Brunswick, New Jersey
As executive chef, Mr. Csikos oversees and provides leadership for the entire culinary operation at the elegant downtown property, including Christopher's Restaurant, Christopher's Bar, a vast banquet operation, and in-room dining.
Chef Csikos previously served as executive chef at the Hilton in Woodcliff Lake, New Jersey, and in the same role at the Sheraton Crossroads of Mahwah, New Jersey. His first position within the state was as executive chef at Pegasus Restaurant in East Rutherford.
While in New York City, Chef Csikos was director of food and beverage for the storied Warwick Hotel. He was promoted to this position following success as executive chef for the property, which has a specialty in French and International Cuisine. Mr. Csikos held the position of executive sous chef for landmark New York Palace, working under renowned chef Andre Rene.
Originally from Hungary where he received his culinary education and training in International and French Classical cuisine, Peter Csikos gained early experience as chef working for fine dining establishments in Cologne, Germany, and with large scale restaurant operations in Budapest, Hungary. While in Europe, his culinary positions included such titles as head chef, chef saucier, and chef de partie.
Peter Csikos is a graduate of the Culinary Institute of Budapest. He received additional culinary training at Johnson & Wales University of Providence, Rhode Island. Chef Csikos has previously cooked at the James Beard House.
Francisco “Paco” Aceves, Executive Chef
Stonewall Resort, Weston, West Virginia
Francisco “Paco” Aceves is executive chef for Stonewall Resort, located near Weston, West Virginia. A graduate of the Culinary Institute of America, Chef Aceves previously held the title of executive chef for one of West Virginia’s most popular restaurants, The Bridge Road Bistro in Charleston. Prior to this appointment he served as banquet chef for the Four Diamond La Posada de Santa Fe Resort & Spa in Santa Fe, New Mexico, gaining experience in southwestern cuisine.
Early in his career, Paco Aceves was employed as sous chef for The Houston Country Club in Houston, Texas, where he trained under Certified Master Chef Fritz Gitschner. During his tenure there, Chef Aceves was chosen by Gitschner to participate as part of the United States culinary team at the Bocuse d’Or in Lyon, France, one of the world’s most distinguished culinary competitions.
At the launch of his career, Francisco Aceves apprenticed at Handke’s Cuisine in Columbus, Ohio, where he trained under Certified Master Chef Hartmut Handke. Chef Aceves has previously cooked at the James Beard House.
Mary Watson-DeLauder
Chief Sommelier, Benchmark Hospitality International
Mary Watson-DeLauder is chief sommelier for Benchmark Hospitality International, the first professional to serve in this position for the leading hospitality management company. Ms. Watson was previously the award-winning sommelier for Lansdowne Resort and its popular On the Potomac restaurant in Leesburg, Virginia, Benchmark Hospitality’s east coast flagship property. She held this role for 16 years, garnering several awards along the way.
Throughout her tenure with Benchmark Hospitality, Mary Watson has been instrumental in strengthening the company’s relationships with signature wineries in Virginia, nationally and internationally. She developed an acclaimed curriculum of food & wine and Culinary University classes, which provide an in-depth look at a variety of American and International cuisine and wine.
Ms. Watson has also developed the wine programs for Benchmark Hospitality International’s newest properties, including Costa d’Esta Beach Resort and its signature restaurant, Oriente, in Vero Beach, Florida, and Naples Bay Resort and its restaurant, Olio on the Bay, in Naples, Florida.
Mary Watson's expertise has been recognized nationally. She has been the recipient of the Wine Spectator award for the past 18 years, and has been featured nationally on NBC’s Today Show and in countless regional and national consumer and food & wine publications. She is an active member of the Women Chef Restaurateurs, Knights of the Vine, Society of Wine Educators and the Virginia Viniferea Wine Growers Association.
Ms. Watson has received the Gold Cluster of Virginia Award and served as a judge for the Virginia Wine Growers Association Wine Competition, the American Wine Competition and the International Wine Competition. She has served as sommelier for numerous dinners at the James Beard House in New York City.
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