A Modern Dining Experience

GARDEN-TO-TABLE FINE DINING WITH FLAIR

Today’s discerning diners want locally sourced foods and, more than ever, relish watching culinary masterpieces come to life. Benchmark at Hanover will give our residents and their families the best of both worlds with an all-day, garden-to-table dining experience.

Our onsite micro-farms supported in partnership with the sustainable hydroponic farming experts at Babylon and seasonal outdoor container gardens will provide a continuous supply of fresh ingredients to our residents’ plates. Our residents will dine with their friends while watching and smelling dishes artfully prepared before them in our indoor open kitchen or outdoor patio. Multi-course meals will be served restaurant-style in our dining room or outdoors according to residents’ tastes.

Residents will also participate in regular horticultural education programs and delight in planting, tending, and harvesting a wide variety of fresh produce and herbs.

Benchmark at Hanover’s talented team of chefs take great pride in showcasing these ingredients as part of our daily seasonal specials and our set menu of resident favorites. Fresh basil and tomatoes are transformed into fresh pesto and other sauces, lettuce and herbs become colorful salads and leafy greens are incorporated into morning quiches and are the ideal accompaniment to heart-healthy salmon.

Guy Hemond, Benchmark’s vice president of culinary and dining, brings classic culinary training and years of nationally recognized luxury hospitality experience to Benchmark’s award-winning culinary program. Hemond has been named Food & Beverage Director of the Year by Hotel Food & Beverage Magazine and received both gold and bronze medals in the International Culinary Olympics.

“There is nothing more nutritious or delicious than eating a fresh tomato, for example, at the peak of ripeness that you’ve grown yourself,” says Hemond.

“It is our desire to continue to nurture residents’ passions for gardening while also bringing them a fine dining experience daily that rivals top restaurants.”