Category: Culinary

Spring has sprung in the United States, which of course means one thing: It’s baseball season. And for Delaware North Sportservice, which has 11 clients in Major League Baseball, that means the grills are fired up, the retail shelves are stocked, and it’s time to put months of preparation into action.

Morimoto Asia, the stunning new restaurant opened by Delaware North’s Patina Restaurant Group last September in Disney Springs, part of the Disney World Resort, recently garnered four 2016 OpenTable Diner’s Choice awards, which recognize outstanding restaurants based on feedback from thousands of diners. Orlando and other Central Florida diners tabbed Morimoto Asia for awards […]

For the third consecutive year, a team from the Delaware North-owned-and-operated Jumer’s Casino & Hotel in Rock Island, Ill., took home an award at HAVlife Foundation’s annual Martini Shakeoff.

Jonathan Wilson CEC, executive sous chef for Delaware North Sportservice at Ralph Wilson Stadium, home of the Buffalo Bills, recently took home a silver medal at the American Culinary Federation’s 12th annual Hot & Cold Food Competition in Myrtle Beach, S.C.

The Australian Open Tennis Championship recently came to a close, with Delaware North’s team at Melbourne & Olympic Parks once again providing a world-class experience.

For this edition of Chef’s Corner – which shines the light on Delaware North culinarians – we caught up with Ian Moffat, Delaware North’s kitchen manager at Glasgow Airport in the United Kingdom.

It’s a busy time of year for many restaurants, but few culinary staffs are challenged with handling two very large holiday parties on back-to-back nights – and then serving 80,000 football fans two days later.

For this edition of Chef’s Corner – which shines the light on Delaware North culinarians – we caught up with Nick Catlett, who has the distinction of being the first certified executive chef in the company’s travel hospitality business. Catlett, who joined Delaware North in May 2012, serves as executive chef at Louis Armstrong […]

For this edition of Chef’s Corner, we caught up with Frederick Clabaugh, executive chef at Tenaya Lodge at Yosemite.

More than 600 people – the majority traveling from outside of the region – attendedlast week's2015 Delaware North Food & Beverage Summit, which began as the annual GuestPath® Conference came to a close. About 330 food and beverage industry representatives were on-hand, promoting 168 companies and their latest products at a trade show for […]