Renowned French master guides young chefs from Delaware North Companies
BUFFALO, N.Y. (Oct. 17, 2008) – Delaware North Companies Executive Chef Kevin Doherty is used to preparing New England-themed seafood for Boston Bruins and Celtics fans as he oversees all culinary operations at TD Banknorth Garden in Boston. As a result, he’s incorporated lobster and scallop terrine into his menu for the upcoming 2008 Culinary Olympics.
“My theme was chosen by my surroundings. The coast of New England is abundant with fish and shellfish. So, when people ask me what I like to cook, the answer is always the same: fresh New England fish such as cod, along with seafood such as scallops and lobster,” Doherty said.
“My theme was chosen by my surroundings. The coast of New England is abundant with fish and shellfish. So, when people ask me what I like to cook, the answer is always the same: fresh New England fish such as cod, along with seafood such as scallops and lobster,” Doherty said.
The five Delaware North chefs headed to the Culinary Olympics this month in Erfurt, Germany, have created unique menus based on their careers with the global hospitality company and their own personal experiences. They’ve also been guided by Master Chef Roland Henin, Delaware North’s top corporate chef and a longtime mentor to celebrated Chef Thomas Keller.
Delaware North Sportservice Executive Chef Tab Daulton has crafted a menu focused on regional American cuisine while Chef Rick Ortiz will feature global favorites. Chef Ambarish Lulay of the landmark Ahwahnee hotel at Yosemite National Park drew on his childhood in India, while Scott Green celebrates Western New York’s Native American heritage.
Here are the five Delaware North chefs’ menu themes for the 2008 Culinary Olympics:
Chef Tab Daulton (Executive Chef, HSBC Arena, Buffalo) – “Regional American Cuisine” will feature such American dishes as Festive Rabbit Platter, Heartland Turkey Meatloaf with Bison, Pan Seared Duck Breast and Sesame Seared Tuna.
Chef Kevin Doherty (Executive Chef, TD Banknorth Garden, Boston) – “An Ocean Tasting,” celebrating seafood from the New England coast and featuring Lobster and Scallop Terrine, Seafood En Gelee with Suace Rouille and Salmon Terrine with Sauce Verte.
Chef Scott Green (Executive Chef, Fairgrounds Racing & Gaming, Buffalo) – “Salmon Prepared in a Native American Style,” honoring Western New York’s strong Native American heritage with a menu including Salmon Gravlax Preserved in Skin, Potted Salmon with Mushrooms and Acorn Squash, Salmon Jerky, Wild Rice Canoe, and The Three Sisters (Butternut Squash, Roasted Corn, and Green Beans).
Chef Ambarish Lulay (Chef de Cuisine, The Ahwahnee) – “A Tasting of Popular Asian Flavors,” a contemporary approach to some favorite Asian flavors, including Peking-Style Duck Galantine, Petite Moo Shoo of Duck Tongue Wrapped with Red Pepper and Thai Mushroom Terrine with Red Curry.
Chef Rick Ortiz (Sous Chef, Soldier Field) – “Country Tastings” a contemporary approach to favorite dishes from around the world including Germany’s Bavarian Cambozola Puff, Spain’s Machego Potato Cake and Spicy Chroizo and France’s Duck Rilette.
The five Delaware North chefs have been training one week each month this entire year. Henin, the only French-born certified master chef in America, has been training the group. Henin, is currently celebrating his 25th year as a master chef and is also coaching the Bocuse d’Or USA team for 2009.
“I love being a mentor in the kitchen, and that’s really what being the coach of these competing chefs is all about,” Henin said. “I think they’ve learned a lot as they’ve worked to develop and theme these menus and then execute them to the extremely high standards that the Culinary Olympics demand.”
Delaware North pioneered the sports concession business in 1915 when three young brothers began selling concessions at minor league ballparks. Today, Delaware North is a $2 billion global hospitality, food service and retail provider that serves millions of patrons at national parks, airports, historic hotels and sports and entertainment venues.
“We built our menus for the Culinary Olympics on the foundation of the regional dishes and traditional favorites we serve in our restaurants, clubs and suites,” said Doherty. “We’re not running away from that for this competition. Instead, we’re celebrating it.”