Benchmark recently celebrated regional American cuisine with “A Cross-Country Culinary Adventure,” an event that brought five noted chefs and a sommelier together for an experience of flavors from across the country.
The dinner took place at the James Beard House in New York City where the chefs, each representing a Benchmark property, came from across the U.S. to showcase their local ingredients, blend current trends and infuse classic American traditions. From Florida to Washington state, the multicourse meal was not only a nod to regional cuisine, local flavors and the increasing demand for fresh ingredients from local farmers, fishers and purveyors, but to the recent merging of Benchmark and Gemstone that created two new hotel and resort portfolios with properties across the country: Benchmark Resorts & Hotels and the Gemstone Collection.
The executive chefs that represented the brand were John Andreola of The Nautical Beachfront Resort, Lake Havasu City, Ariz.; John Billings of Eaglewood Resort & Spa, Itasca, Ill.; Jenae Christiansen from The Gilchrist Club, Trenton, Fla.; Jason Jonilonis of Dollywood’s DreamMore Resort & Spa, Pigeon Forge, Tenn.; and Bobby Moore from Willows Lodge in Woodinville, Wash. Cara De Lavallade, also of Willows Lodge, was sommelier for the dinner.
Benchmark’s relationship with the James Beard Foundation was initiated by the late Bob Zappatelli, the brand’s first vice president of food and beverage.
“The theme, A Cross Country Adventure, is very much a reflection of the Beard Foundation’s mission—to celebrate America’s culinary traditions and the diverse people who created them,” said Izabela Wojcik, director of house programming for The James Beard Foundation.
The James Beard House, which was once the home of renowned chef James Beard, offers a private boardroom that can be used for group dining fit for foodies.
