Cookbook features dishes and destinations of Delaware North Companies Parks and Resorts
BUFFALO, N.Y. (March 12, 2007) – Delaware North Companies recently published the first in PATHWAYS TO PLATE.Companies take to heart. Located amidst what may well be the most breathtaking scenery in North America, the Delaware North properties are as diverse as they are stunning: from the gracefully carved canyons of Yosemite Valley to the magical hot springs of the Harrison River in British Columbia; from the majestic White Mountains of New Hampshire to the gateway to the final frontier at Kennedy Space Center in Florida. Delaware North’s destinations represent the crème de la crème for seekers of natural wonder, and each location is linked by a passion for food that parallels its setting.
In addition to executive chefs who contributed favorite recipes, the book was supervised by Delaware North Corporate Chef Roland Henin, one of the country’s few certified master chefs.Pathways to Plate: Destinations and Dishes from Delaware North (Delaware North Companies, December 2006, $50 Hardcover) offers a culinary tour of these majestic properties, crafted by the chefs who man their venerable kitchens. Part travel book, part cookbook, it is an homage in flavor to the special destinations operated by Delaware North, and a celebration of the culinary acumen of its chefs.
Inside, readers will be find recipes as diverse and inspired as the unique destinations of Delaware North:
- Conch Fritters from Kennedy Space Center, the only place in the world where guests can come face-to-face with a real astronaut every day of the year;
- Portuguese-style Crab Cioppino from Asilomar State Beach and Conference Grounds on the tip of the Monterey Peninsula in California;
- Macadamia Nut Risotto from the rugged yet opulent Tenaya Lodge near Yosemite in the Sierra National Forest; and
- Bailey’s White Chocolate Mousse with Raspberry Sauce from Harrison Hot Springs Resort & Spa, bordering the snowcapped Rocky Mountains of southwestern British Columbia.
Beautifully bound in hardcover and illustrated with four-color photos of the dishes and the magnificent scenery that inspired them, Pathways to Plate offers readers a respite from the rote of daily living. With just a crack of the spine?and a trip to the kitchen?readers can escape to these Delaware North destinations and begin an adventure in flavor they won’t soon forget.
About the Authors
In addition to executive chefs who contributed favorite recipes from their locations, Delaware North Corporate Chef Roland Henin, one of the country’s few certified master chefs, supervised the creation of this book. All profits from the sale of the cookbook benefit Delaware North Companies Foundation for Humanity.
Pathways to Plate
Destinations and Dishes from Delaware North
Edited by Roland Henin, Master Chef
Delaware North Companies
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Interviews and images are available by request.