Friday, January 14, 2011

Allan Benton Honored in Asheville, North Carolina


Allan Benton will be honored during a dinner featuring him and several visiting Chefs as part of a Culinary Getaway Series this weekend at The Grove Park Inn Resort & Spa.  This 'sold out' dinner is the  first in the 2011 series and pays tribute to Benton.

Allan Benton, a former high school guidance counselor, took over a business in 1973 that started in 1947 and relocated it to the present location on US Hwy 411 near Madisonville, TN. Out of a modest, painted block building, Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Most recently, Benton’s prosciutto, a domestic version of the renowned prosciutto specialty hams of Parma, Italy, has grown rapidly in popularity and has been featured in a broad spectrum of high-end restaurants, as well as in a number of magazines and other food publications.

GPI Executive Chef Denny Trantham is among the talented Culinary team that will create the Saturday night dinner.  Other Chefs featured are John Fleer, Executive Chef, Canyon Kitchen; Joseph Lenn, Executive Chef, Blackberry Farms and Duane Fernandes, Chef de Cuisine, Horizons Dining Room.  This elite team of Chefs has created a dinner featuring Benton's pork products in every course.  Each course has been paired by the Resort's Sommelier Team to Sparkman Cellars wines and Four Roses Bourbon.

The remaining 2011 Culinary Getaway weekends scheduled at the Resort.
Local Chef’s, Food and Beer
April 8 - 10



Southern Summer BBQ
September 16 - 18



Holiday Food & Wine Celebration
December 9 – 11



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