Culinary

The Grand Ballroom has been the setting for hundreds of lavish events including Truman Capote's 1966 "Black and White Ball," Mick Jagger's 50th birthday party, and countless weddings, galas, and celebrations. The Ballroom has been faithfully restored to retain the look and feel of its storied past while reflecting a contemporary spirit.

(From left to right) Delaware North Companies Corporate Chef Roland Henin, CMC, Sous Chef Rick Ortiz, Executive Chef Tab Daulton, Executive Chef Kevin Doherty, Executive Chef Kieran Moore, Executive Chef Scott Green and Executive Sous Chef Ambarish Lulay pose after a job well done at the 2009 Culinary Olympics in Erfurt, Germany.

Delaware North Companies has evolved to serve much more than standard concession fare. Premium dining areas include some of the best dishes available, including this decadent lamb chop.

Delaware North Companies 2007 cookbook Home Plate: From Hot Dogs to Haute Cuisine celebrates the company's long-history in the sports concession industry. The book features both concession recipes and premium offerings.

Delaware North Companies International's Culinary Wellbeing™ program aims to provide light, refreshing and healthy meals as part of the company’s Good Health, Good Living, Good Eating philosophy.

Wheeling Island Hotel-Casino-Racetrack creates a whole new dining experience at The Pointe Steakhouse, just one of the location’s six restaurants.

Delaware North Companies Sportservice Executive Chef Mark Szubeczak invites Detroit Tigers fans to taste the fruits of his labor.

From introducing new healthy, organic food selections and creative cuisine for twists on the traditional fare, Delaware North Companies Sportservice continues to innovate and enhance the fan experience.