Events / Dinner

Benchmark Holiday

Thu, December 01, 2016

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Reservations Policy

John Andreola

The Nautical Beachfront Resort, Lake Havasu City, AZ

John Billings

Eaglewood Resort & Spa, Itasca, IL

Jenae Christiansen

The Gilchrist Club, Trenton, FL

Jason Jonilonis

Dollywood’s DreamMore Resort and Spa, Pigeon Forge, TN

Bobby Moore

Willows Lodge, Woodinville, WA

Cara De Lavallade

Willows Lodge, Woodinville, WA

Each holiday season, guests flock to the Beard House for a taste of Benchmark Hospitality’s exceptional dining experiences and five-star service. This year, the talented team will honor our nation’s culinary cornucopia through a cross-country menu featuring ingredients from Florida to Washington State.

Click here to see photos from this event

Menu

Hors d’Oeuvre 

Jacob Leinenkugel Brewing Company Beer–Battered Great Lakes Walleye with Sweet Mâche Slaw and Tito’s Sweet Pickle Aïoli on Jalapeño Johnnycakes
 

Quail–Squash Sausages with Pistachio Pesto and Fig Balsamic

Foie Gras Torchon with Fennel and Blood Oranges on Gingerbread

Honey-Cured Bacon-Wrapped Navajo Chiles Stuffed with Diamondback Rattlesnake and Black Mesa Chèvre

Braised Pork Belly with Spiced Apple–Anise Jam, Crispy Smoked Paprika Parsnips, and Micro-Herbs

Champagne Jean Velut Brut Premier Temps NV

Sumerian Brewing Co. Lucidity Czech-Style Pilsner 

Dinner

Apple–Chestnut Soup with Seared Scallop, Apple–Pernod Foam, Apple Chip, and Apple Cider Gastrique 
 
Finnriver Méthode Champenoise Brut Artisan Sparkling Cider NV 
 

Phyllo-Wrapped Pheasant Tom-Tom with Morel–Foie Gras Duxelles, Roasted Sweet Corn Polenta, Gooseberry Chimichurri, Sugar Beet Strings, and Smoky Chile Oil 

Quinta Essentia Chenin Blanc 2015

Javelina Volcano Shank with Syrah au Jus, Artichoke–Parsnip Purée, Golden Chanterelles, and Pomegranate Agrodolce 

Brittan Vineyards Basalt Block Pinot Noir 2012 

Green Apple Sorbet

Smoked Painted Hills Angus Beef Short Ribs with Tennessee Whiskey Glaze, Maple–Sweet Potato Purée, and Kabocha Squash 

Alleromb Cabernet La Gran Flor 2012

Poached Pear Spice Cake with Burnt Orange–Buttermilk Semifreddo, Juniper Berry–Infused Caramel, and Candied Ginger

Château d’Orignac Pineau des Charentes Cognac NV