CHEFS SERVE UP ORGANIC CUISINE TO SUMMER TRAVELERS
American travelers will discover even more fresh, local flavors at national parks and other popular destinations, thanks to a new initiative announced in March 2004 at Delaware North Companies’ second annual chefs summit.
From March 20-25, 18 executive chefs from Delaware North-owned or - operated facilities, including Yosemite National Park, Sequoia National Park, and TDB North Garden joined Certified Master Chef Roland Henin at the Culinary Institute of America® at Greystone in Napa, California. There the chefs were challenged to introduce two summer menu items that are organic or sustainable in nature, as testatment to the company’s commitment to the environment and quality cuisine.
"As far as I know, Delaware North is the first food service company to take such an aggressive stance on ‘responsible’ or natural cuisine," Roland says. “An overarching theme for cuisine this summer is to have the food complement the travel experience. With a presence at many of our country’s most treasured national parks, we feel it is the right time to introduce an organic, sustainable concept that is in line with our environmental stewardship efforts. From a culinary standpoint, it simply makes sense to use the freshest, local flavors. And the end result is always better for the guest.”
Executive chef Colin Moody at Asilomar Conference Grounds in Pacific Grove, Calif., says he’s eager to embrace the conversion to more natural, seasonal ingredients. “We’re getting back to the way it used to be,” says Colin. “If the salmon’s not running, we shouldn’t eat it. If the vegetables are out of season, we’ll offer an alternative.”
Besides incorporating local flavors from local suppliers, the chefs at The Ahwahnee hotel in Yosemite, The Encounter restaurant in Los Angeles, the Wuksachi Lodge in Sequoia National park and others said they are committed to:
- Providing unique regional cuisine that is reflective of their regions, seasonal availability and their venues.
- Listening to the needs of diners, responding to current trends such as the low-carb diet. Ballparks across the country have already unveiled new low-carb offerings, including lettuce-wrapped burgers at St. Louis’ Busch Stadium® and grilled meat entrees at the Texas Rangers’ Ameriquest Field®.
- Featuring items that are fresh and sustainable in nature, meaning that their production is good for the future of the environment.
- Creating a total experience for guests: delicious food, extraordinary service, pleasant ambiance and unique memories.
"Over the past six months we’ve seen an increase in guests’ demand for foods that are more organic and more local,” explains Chef Frederick Clabaugh, executive chef at Tenaya Lodge and winner of this year’s signature dish competition held on the last day of the five-day summit. “With the company’s recognition of organic benefits, I’m excited to expand the menu selections this summer to include the best, freshest food available. We should all buy local when we can. It not only helps our community, but he food truly tastes better.”
He created an organic dish that wowed a panel of culinary judges – a grilled salmon fillet with cinnamon fennel chutney, garnished with julienne root vegetables and accompanied by roast fingerling potatoes basted with turmeric and tarragon oils. Other dishes prepared at the summit included free-range chicken, naturally raised pork and beef, organic turkey and fresh vegetables.
"As chefs we're empowered to educate consumers about why locally produced, seasonal items are better tasting, better for them, and better for our world," says Roland. "At Delaware North Companies, we’re excited to make the transition from corporate cuisine to true local seasonality. We have opportunities with our special menu items to start introducing other options, and we expect that summer travelers will embrace the change."
Many of the organic/sustainable recipes now appear in a new Delaware North Companies cookbook, which was published in December 2006.
Increasingly important in destination management is the addition of organic food services. With guests demanding fresher ingredients and healthier options from food services across the country, Delaware North Companies is taking the lead and developing delicious, regional, organic cuisine your guests will love.
