Benchmark Chefs to be Featured at James Beard House

Forth Consecutive Year Chefs Invited to Cook "Benchmark Holiday Dinner"

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. November 21, 2008

NEW YORK, NY, November 21, 2008. Benchmark Hospitality International chefs from the company's fine dining restaurants, luxury hotels and resorts in Colorado, Florida, Virginia and New Jersey have been invited by The James Beard Foundation to cook at the storied James Beard House in New York City. The culinary event, a five-course dinner paired with fine wines, will take place Thursday, December 18th, 2008. This is the forth consecutive year that Benchmark Hospitality chefs have received the prestigious invitation from the James Beard organization.

Featured Benchmark Hospitality chefs and culinary professionals include Brother Luck, executive sous chef for Cheyenne Mountain Resort and its signature Mountain View Restaurant, located in Colorado Springs, Colorado; David Rodriguez, executive chef at Costa d'Este Beach Resort and the property's acclaimed restaurant, Oriente, in Vero Beach, Florida; Peter Carl, executive chef for Naples Bay Resort and its signature restaurant, Olio, located in Naples, Florida; and Konrad Meier, Benchmark's lead executive chef for its national task force culinary team. The Benchmark chefs will be assisted by Hassan Erroudani, director of food and beverage for The Heldrich and its signature restaurant, Christopher's, located in New Brunswick, New Jersey.

Mary Watson, Benchmark Hospitality's sommelier at the company's east coast flagship property, Lansdowne Resort and its award-winning restaurant, On the Potomac, located near Leesburg, Virginia, has paired each course with fine wines. Included is her Signature Blend of Cabernet Franc, Merlot and Tannat -- "Mary's Cuv'ee" -- created by Ms. Watson and produced by Virginia's award-winning Corcoran Vineyards.

The event, which is once again being presented as the "Benchmark Holiday Dinner," will begin at 7:00 p.m on December 18th with an hors d'oeuvres and wine reception. A five-course chefs' tasting menu will be served starting at 8:00 p.m. Reservations can be arranged by calling the James Beard House at 212-627-2308 and are $125 per person for members of the James Beard Foundation and $165 per person for the general public.

"We look forward to the opportunity to cook at the James Beard House and feel privileged to be welcomed back once again," said Bob Zappatelli, vice president of food & beverage for Benchmark Hospitality International. "This is an honor for Benchmark Hospitality and for each of our chefs, who have created a marvelous menu, which our sommelier has paired with superb wines. Once again, we believe it will set a new standard for holiday dining and culinary excellence. We look forward to an exceptional evening at the James Beard House."

"The Benchmark Hospitality chefs are part of the annual holiday celebration here at the James Beard House," stated Izabela Wojcik, director of house programming for the James Beard Foundation. "This is the forth year we've invited them to cook the Benchmark Holiday Dinner -- a culinary event that sells out each year. We're thrilled to have them return to establish another new benchmark in holiday dining."

The historic James Beard House was home to the renowned James Beard, who is fondly remembered as the dean of American Cookery. Beard lived in his Greenwich Village townhouse from 1976 until his passing 1985. A gifted impresario who 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. Along with that of his close friend, Julie Child, his name remains synonymous with American cuisine.