Benchmark Chefs Staging a Culinary Event at James Beard House

Benchmark's Fifth Year at Beard House will Honor Bob Zappatelli

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. October 23, 2009

NEW YORK, NY, October 20, 2009 - For the fifth consecutive year, Benchmark Hospitality International chefs from the company's fine dining restaurants, luxury hotels and resorts have been invited by the prestigious James Beard Foundation to cook at the storied James Beard House in New York City. What has become an annual tradition for Benchmark chefs was begun five years ago by Bob Zappatelli, who was Benchmark's revered Vice President Food & Beverage. Mr. Zappatelli passed away last May 31st.

The culinary event, a five-course “Benchmark Holiday Dinner” paired with fine wines, will take place Thursday, December 17th, 2009. Featured Benchmark Hospitality chefs include Hector J. Morales, Jr., executive chef for Turtle Bay Resort and its signature restaurant 21 Degrees North, North Shore, Oahu; Peter Csikos, executive chef, The Heldrich Hotel & Spa and its signature restaurant, Christopher's, located in New Brunswick, New Jersey; David Rodriguez, executive chef at Costa d'Este Beach Resort and the property's acclaimed restaurant, Oriente, in Vero Beach, Florida; John Billings, executive chef for Eaglewood Resort and its restaurant Burnham's, Chicago, Illinois; Francisco Aceves, executive chef of Stonewall Resort and Stillwaters Restaurant, Weston, West Virginia. Mary Watson, Benchmark Hospitality's Chief Wine Officer, has paired each course with fine wines. Included is her Signature Blend of Cabernet Franc, Merlot and Tannat -- “Mary's Cuvee” -- created by Ms. Watson and produced by Virginia's award-winning Corcoran Vineyards.

The “Benchmark Holiday Dinner” will begin at 7:00 pm on December 17th with an hors d'oeuvres and wine reception. A five-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 $125 per person for members of the James Beard Foundation and $165 per person for the general public.

"It is a privilege to be invited back to cook at this national temple to the culinary arts ~ the James Beard House,” said Greg Champion, Chief Operating Officer for Benchmark Hospitality. “We return with great anticipation and with reflection upon the person who helped establish this annual and honored tradition for our company, Bob Zappatelli. Each of us cherishes Bob's memory and the important legacy he left our company and all Benchmark's chefs, and we dedicate this special holiday celebration to his memory.”

"Every year for the past five holiday seasons, Bob Zappatelli and Benchmark Hospitality's chefs have been a part of the annual holiday celebrations here at the James Beard House,” stated Izabela Wojcik, director of house programming for the James Beard Foundation. “We miss Bob and honor his legacy. And we look forward to the return of Benchmark's chefs for the 2009 Benchmark Holiday Dinner. In some way we feel Bob remains here with us through the chefs he has influenced.”

The historic James Beard House was home to the renowned James Beard, who is celebrated today as the dean of American Cookery. Beard lived in his Greenwich Village, New York, 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. His name remains synonymous with American cuisine.