BUFFALO, N.Y. (July 29, 2015) -- Winners of Delaware North’s “Meal of the Century” culinary contest were announced today. The contest, of course, is just one of the many celebratory initiatives the company has activated in honor of its 100th anniversary this fall. 
After Delaware North’s executive food and beverage team reviewed more than 75 submissions from locations around the world, it announced Kevin Doherty (executive chef at the company-owned-and-operated TD Garden) as the grand-prize winner, followed in order by Gerrard Madden (head chef of Fulham Football Club in the United Kingdom), Dawn Hedges of the Buffalo-Niagara International Airport, a six-man culinary team (Executive Chef Eric Borgia, Camilo Baquero, Carlos Rimolo, Kevin Leibfred, Ted Donnelly and Albert Teran) at MetLife Stadium and Cris Vazquez (executive chef at Globe Life Park in Arlington).
“The team reviewed over 75 original, four-course menus submitted by our roster of accomplished chefs,” said Rick Abramson, executive vice president and chief operating officer at Delaware North. “The top contestants were able to tell the Delaware North story through a series of dishes inspired by moments from our 100-year history. Each displayed an elevated culinary aptitude and true creativity, which is why we will be honoring all five finalists as we enter our 100 days of centennial celebrations.” 

The “Meal of the Century” contest required every chef to submit a menu comprised of an appetizer, salad, entrée and dessert that was worthy of being celebrated across the globe in honor of Delaware North’s milestone anniversary. Each chef – listed below – relied on his or her own preferred culinary techniques and personal inspirations to present a truly authentic dining experience.
  • Doherty’s menu features four courses inspired by TD Garden’s leading milestones, while also taking diners on a trip through the company’s rich history – beginning in 1930 with the first baseball (MLB) concession contract and ending in 2011 with the Boston Bruins’ Stanley Cup championship. Highlights include an appetizer of Lake Michigan Pan Seared Yellow Perch with Wild Rice Pilaf, Succotash, Almonds and Brown Butter, as well as a Toll House Cookie Chocolate Terrine dessert.
  • Madden took a decidedly British approach to his Meal of the Century, helping his menu preparations and flavors stand out against his competing colleagues. Favorites among his four courses include his Crispy Cape Platter Salad, featuring Fullers Beer-Battered Seafood over Baby Gem & Chicory with Homemade Gherkin Cream Foam and Vinegar Rock Salt.
  • Hedges’ approach was motivated by Delaware North’s milestones across its full business portfolio, giving her menu a creative edge. Her Airline Chicken with Senate Bean Soup entrée uses “airline” in reference to the company’s travel hospitality business, which was established in Washington, D.C., where Senate Bean Soup gained popularity.
  • The culinary team at MetLife Stadium rallied its talent collectively to present a menu of elevated stadium fare, including a salad course titled “Frank & Frisee,” featuring Hot Dog Lardon, Fried Chicken and Mustard Relish.
  • Vazquez embraced the great state of Texas when crafting his 100th Anniversary menu, which features a Serrano Coffee Crusted Hereford Rib Steak entrée, served with Cilantro Chimichurri, Truffle Whipped Potatoes, and Roasted Baby Root Vegetables.
Delaware North will be honoring the top five contestants of its 100th Anniversary “Meal of the Century” initiative. Special celebrations for these top-scoring menus will take place at select Delaware North properties this fall. The company will be hosting exclusive tasting dinners in New York City, Los Angeles, Boston and San Francisco, as well as with a commemorative 100-person dinner in Buffalo, N.Y., where Delaware North was founded and remains headquartered.
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