Above: Delaware North food and beverage leaders from more than 20 U.S. operating locations participated in the Beverage Forward Culinary Challenge held the week of March 17 at Middleby Innovation Kitchens in Dallas.
Beverage leaders and chefs representing over 20 of Delaware North’s U.S. operations came together for the Beverage Forward Culinary Challenge the week of March 17 at Middleby Innovation Kitchens in Dallas.
Delaware North’s annual Culinary Challenges foster collaboration, innovation and knowledge-sharing across business lines by challenging food and beverage team members from different locations to create integrated menus and business plans focused on unique themes.
Each team is composed of an internal advisor, one or two beverage developers, an executive chef and a current emerging culinarian or graduate of Delaware North’s CHEFS® (Culinary & Hospitality Excellence for Future Success) program. The teams spend several months collaborating virtually before meeting in person for three days of menu preparation and presentations for a panel of judges.
During the Beverage Forward Culinary Challenge, teams were tasked with thinking beverage-first, developing a vertically integrated concept and menu of mixed drinks paired with small plates and bar snacks.
Representatives from company partners Campari and Foley Family Wine & Spirits served as judges alongside Lou Piuggi, vice president of culinary for Delaware North, and Nikki Hueckel, director of category management for Delaware North.
“I was so pleased to see the delicious and creative cocktails that were presented for us to judge,” said Patricia Murphy, senior national accounts manager for Campari America. “Many team members got outside their comfort zones with beverage pairings, and seeing them rise to the occasion was outstanding. The program was well planned, and I would be happy to be a part of another challenge.”
The Beverage Forward Challenge resulted in top marks all around and an unprecedented tie between two teams, Giro D’Italia and Jacobs’ Journey.
“We are always impressed by the final products created by the teams, and this year was no exception,” said Steve Eden, director of the Delaware North Culinary & Hospitality Council.
- Giro D’Italia offered judges a bar concept developed around the famous Italian bike race of the same name. Featuring fresh ingredients found throughout Italy, the team’s beverages and small plates put twists on classic Italian offerings.
- Jacobs’ Journey offered judges a Prohibition-inspired dining experience celebrating Delaware North’s rich history, drawing inspiration from theater concessions, airport dining, sports venues and other significant locations where the company has made its mark.
“The Beverage Forward Challenge was an excellent way to reignite an element of creativity in my role,” said Heather Haddad, food and beverage manager at Gate City Casino in Nashua, N.H. “Visiting Middleby Innovation Kitchens truly showcased a world of endless opportunities and ideas to bring back to my team.”
Judges’ favorites from each team were an Elote Margarita and Mini Chicken Satay Skewers; a Sicilian Espresso Martini and Black Truffle Arancini; a Coffee Negroni and Asian Fusion Shrimp & Grits; a Bathtub Gin Gimlet and Pineapple Upside Down Cake; and a Bourbon Nut Martini and Cracker Jack Chicken Wings.
“The level of professionalism and skill is quite impressive,” said Kevin Sullivan, national accounts director for Foley Family Wines & Spirits. “It is inspiring to see food and beverage leaders from different parts of the country come together and work together seamlessly to create world-class food and beverage pairings.”
Foley Family Wines & Spirits also hosted an educational session on pairings for challenge participants, encouraging enriched communication between chefs and beverage experts to develop more aligned and cohesive menus.
“Our team met weekly online, sharing our professional and personal journeys while working on our concept,” said Heidi Eutsey, sous chef at The Lodge at Geneva-on-the-Lake in Ohio and CHEFS program graduate. “When we met in person for the first time at the challenge, it was like finally hanging out with old friends. Middleby became our playground – offering every piece of equipment you ever dreamed of using as a chef.”
Recent Culinary Challenge themes have included plant-forward, quick-service concepts and “Chef on a Shoestring,” tasking teams to create menus on limited budgets. Full-time food and beverage team members in the U.S. who are interested in participating in the 2026 Culinary Challenge can complete this short form or contact Patrick Callery for more information.
Beverage Forward Culinary Challenge teams
- Global Fusion: Anna Rysavy, corporate headquarters; Emma McCrimmon, Maria & Enzo’s in Florida; Fred Clabaugh, Tenaya at Yosemite in California; and Gage Dawiedczyk, Lambeau Field in Wisconsin.
- Giro D’Italia: Tiziano Bugatti, Via Napoli in Florida; Cory Sheldon, Richmond International Airport in Virginia; and Heidi Eutsey, The Lodge at Geneva-on-the-Lake in Ohio.
- Rise & Grind: Corey Kadish, Highmark Stadium in New York; Sarah Nilsen, Southland Casino Hotel in Arkansas; Philip Donall, Mardi Gras Casino & Resort in West Virginia; and Crystal Dion, The Edison in Florida.
- Era 18: Andrew Perez, Wuksachi Lodge in California; Anita Bishop, Blue Grass Airport in Kentucky; Jakob Sleight, Patina 250 in New York; and Benjamin Kaye-Smith, Globe Life Field in Texas.
- Jacobs’ Journey: Heather Haddad, Gate City Casino in New Hampshire; Troy Michalkiewicz, Little Caesars Arena in Michigan; and Mawuvi Paul, STATE Grill and Bar in New York.