 The Westin La Cantera Resort, which features several dining options has appointed key members of its Food & Beverage staff. Is it that time of year already? Repeal Day, which celebrates the end of Prohibition and F&B Spotlight Drinks Up (And Drinks Responsibly with Dewar’s Blended Scotch Whiskey). Well, mixed drinks are an appropriate item for this “mixed bag” of F&B Spotlight, which concludes with a Holiday favorite: The Benchmark Holiday Meal at the James Beard House.
New F&B Promotions at Westin La Cantera Resort in San Antonio
 The 508-room Westin La Cantera Resort in San Antonio, Texas is a hilltop retreat and conference center known for its 36 holes of golf, spa, newly renovated Westin WORKOUT fitness center and its more than 39,000 square feet of indoor/outdoor function space, including a 17,000 square-foot ballroom —with 20-foot ceiling— which is divisible into two smaller ballrooms of 10,752 square feet and 5,088 square feet, or into as many as nine individual meeting areas. There are also eight separate meeting rooms and two boardrooms. A 3,200-square-foot terraced event pavilion is adjacent to the golf clubhouse and landscaped lagoon-style pools.
The Westin La Cantera is also known for its variety of dining options, including:  Francesca's At Sunset, The Grille At La Cantera, Brannon's Café, Jasper's Grille at The Palmer Course, The Gantry, Starbucks, Steinheimer's Lounge, and Tio's Lobby Bar. Some recent changes in the personnel making sure meeting and event attendees are well feted have taken place.
Philippe Wilhelm has been named the new Director of Food and Beverage. Wilhelm, a 20-year veteran in the hospitality industry, was previously the Director of Food and Beverage at La Mansion de Rio Hotel/Watermark Hotel & Spa in San Antonio, Texas. Wilhelm joined the Starwood Properties team in July, 2008. According a venue  spokesperson, his experience in all aspects of food and beverage operations provides The Westin La Cantera Resort with a proven talent to continue building, leading and developing food and beverage teams committed to the highest levels of service.
Lonnie Caldwell, Manger of Brannon's Café Manager at The Westin La Cantera, has  been promoted to Director of Outlets. Caldwell, another 20+ year veteran of food and beverage service, has experience that includes hotels, resorts and restaurants and has taken this Texas Native across the U.S before returning back to the Lone Star state. In his new role at The Westin La Cantera, he will oversee all of the food outlets on the property.
Meeting/Event Planners, however may have the most direct interaction with Ruben Espaillat, the newly named Banquet Manager at the Westin La Cantera. Espaillat is responsible for the operations of the Banquet team of the resort. After starting his career at a Mexican Restaurant in New York, he worked at the Martha  Washington Hotel also in New York City, before moving to Texas. In 2001, he joined The Westin La Cantera Resort as a Banquet Server, and was eventually promoted to Banquet Captain. In 2005, Ruben accepted the position of Banquet Manager for the Crowne Plaza Hotel, until returning the Westin La Cantera resort as the Banquet Manager.
Dewar’s Prepares Holiday Celebration: 75th Anniversary of Repeal Day
If there’s a favorite constitutional amendment among bartenders and everyone who enjoys an alcoholic beverage, it’s  the 21st. Signed into law by President Franklin Delano Roosevelt in 1933, the 21st amendment repealed the 18th amendment ending 13 years of Prohibition. December 5th was the day the 21st Amendment was enacted and has become known in some circles (mainly bars, lounges, saloons, taverns and night-clubs) as Repeal Day.
Dewar’s Blended Scotch Whiskey will be sponsoring several events throughout the U.S. to celebrate Repeal Day. “We want to remind everyone that a mere 75 years ago, a very significant change was made to our Constitution,” said Amanda Hawk, Dewar’s brand manager. “The 18th amendment is the only Constitutional amendment ever repealed. It had a huge affect on the U.S. What better time to celebrate?!”
Actually, Dewar’s history is unique intertwined with the end of Prohibition. It is believed that Dewar’s Blended Scotch Whiskey was the first legal whiskey to arrive in the U.S. Joseph Kennedy, Sr. was the owner of Somerset Importers, which had the exclusive rights to import Dewar’s Scotch Whiskey, Once Prohibition was over, they sold the premium liquors for a hefty profit,  helping to create the Kennedy fortune. On that first Repeal Day, ships carrying Dewar’s® Blended Scotch Whisky waited offshore for the stroke of midnight on that cold winter night 75 years ago 1933 and then sailed to New York’s South Street Seaport docks the moment the law was put into action—on the first repeal day.
 Look for special 75th Anniversary of Repeal Day celebrations, especially several events sponsored by Dewar’s Blended Scotch Whisky. For information on Repeal Day events sponsored by Dewar’s, visit www.dewarwsrepealday.com.
According to the New Orleans Culinary & Cultural Preservation Society, which presents Tales of the Cocktail, a Cocktail & Culinary Festival held every Summer in New Orleans, Repeal Day does have a few traditions: To honor the repeal of the 21st amendment many celebration begin at 9:00pm or the 21st hour; Many Repeal Day hosts insist the first drink of the evening be non-alcoholic beverage to remind everyone of the dry days of prohibition; Many Repeal Day celebrations include period inspired dress which for women is generally the Flapper look—hose, garters and fringes—and for men Fedora’s, Derby or Newsboy caps.
 Historic Bars and Restaurants Participating in Repeal Day in New Orleans include: Pat O Brian’s; Antoine's; Tujague's; Napoleon House www.napoleonhouse.com; Hotel Monteleone Carousel Bar; Court of Two Sisters; Commander's Palace; and Lafitte's Black Smith Shop.
In New York, Dewar’s will be conducting Prohibition Bar Tours guided by a Prohibition expert discussing Prohibition, Speakeasies and Repeal Day. Special events will take place at a number of locations, complete with actors dressed in period costumes. Places  holding special Repeal Day parties include: PJ Clarks; Old Towne Bar; White Horse Tavern; O’Nieals; Ear Inn; Baker Street; Hurleys and the Roosevelt Hotel.
 In Los Angeles, Dewar’s events are planned for all over the city, including several in downtown bars called the Dewar’s Repeal Day “Ramble ‘Round Downtown.” Dewar’s will be hosting both private and public events celebrating Repeal Day and incorporating the 1930s theme with bands, entertainers and period “protestors.” And in Chicago as well as many other markets, including Seattle, Los Angeles, Philadephia, San Francisco, and Boston. For more locations click here!
Holiday Cooking by Benchmark Hospitality at the James Beard House in New York
Christmas carols on the radio, decorations in the store windows, and recipes for holiday goodies nonstop on the Food Network. Yes, it’s that time of year and what has become another seasonal event are Benchmark Chefs preparing the “Benchmark Holiday Dinner at that temple of gourmet cooking, the James Beard House in New York City. This is the fourth consecutive year that chefs from Benchmark Hospitality International, one of the few management companies with conference centers that are almost as well known for their meals as they are for their meeting space, has been invited by the James Beard Foundation to participate in this culinary event— a five-course dinner paired with fine wines, will take place Thursday, December 18th.
"The Benchmark Hospitality chefs are part of the annual holiday celebration here at the James Beard House,” declared 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."
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 to cook at the storied James Beard House in New York City. The culinary event, 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; Konrad Meier, Benchmark’s lead Executive Chef for its national task force culinary team, which supports food & beverage services system-wide for Benchmark; Hassan Erroudani, Director of Food & Beverage for The Heldrich and its signature restaurant, Christopher’s, located in New Brunswick, New Jersey and Mary Watson, Sommelier at Lansdowne Resort and its award-winning restaurant, On the Potomac, located near Leesburg, Virginia. Watson of course, will be paired each course with a wines, including her own creation, “Mary’s Cuvée” a Signature of Cabernet Franc, Merlot and Tannat produced by Virginia’s award-winning Corcoran Vineyards.
"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 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.
The event, which is once again being presented as the “Benchmark Holiday Dinner,” will begin at 7:00 p.m with an hors d'oeuvres and wine reception. A five-course chefs’ tasting menu will be served at 8:00 p.m. Reservations can be arranged by calling the James Beard House at (212) 627-2308.
New F&B Director For Cheyenne
 In other Benchmark news, Travis Blaney has been appointed Director of Food and Beverage for Cheyenne Mountain Resort, located in Colorado Springs, Colorado. "It is such a pleasure to formally welcome Travis to Benchmark Hospitality International at Cheyenne Mountain Resort," said Laura Neumann, Vice President and General Manager. “He has served our company with great skill over the past five years, and has become a vital part of our team here at Cheyenne while assisting us over the past several months. We’re so glad to announce his promotion and to have him as our new leader in food and beverage.” Set on 217 lush acres, Cheyenne Mountain Resort features 316 beautifully appointed guest rooms and suites, each with a private balcony with mountain and golf course views; 40,000 square feet of meeting and event space; a championship Pete Dye-designed golf course; five swimming pools; 18 tennis courts, squash and racquetball courts as well as a pro shop; Health & Fitness Center; Aquatics Center, and a 35-acre recreation lake.
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