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Niagara Falls State Park team creates Western New York-centric menu for dinner event

Delaware North’s team at Niagara Falls State Park recently hosted a group of eight from the Western New York chapter of the Young Presidents’ Organization (YPO) for a private dinner at Top of the Falls Restaurant – complete with a locally-sourced menu.
The standard menu at Top of the Falls Restaurant in Niagara Falls State Park is heavily influenced by thorington-6298400tastes from throughout the region, thanks to its partnership with the Taste NY initiative, which highlights local flavors in restaurant menus throughout the state of New York. But when the YPO group rented the space for a private dinner, the team onsite – including General Manager Michael Barnes, Assistant General Manager Keith Jedlikowski and Executive Chef Dan Thorington – wanted to take it a step further.  
And so Jedlikowski and Thorington set off on a local shopping spree (video can be found here).
The first stop was Tom Tower’s Farm in nearby Youngstown, N.Y., where Thorington purchased a variety of produce items, including butternut Squash, beets, shallots, sweet potatoes, sage and apples. From there, Thorington and Jedlikowski set off to Librock Farm in Gasport, N.Y. – another Niagara County farm – for the naturally-grown black angus tenderloin, the centerpiece of the Sept. 29 event’s menu.
“All I heard from the group after dinner was how amazing the night was for the team,” Brian Nicholson, one of the attendees, wrote in an email to Jedlikowski. “[The] food was delicious, and the local connection brought it to a new level. We really appreciate Chef Daniel’s personal attention and great presentation from the entire staff. Thanks so much for the special treatment! Hope to be back here again for a future event.”
The Young Presidents’ Organization is a global network of young chief executives with approximately 22,000 members in more than 125 countries. The three-course menu (found here) that the Western New York chapter was served included roasted bet and arugula salad, pan-seared scallops, black angus tenderloin and pumpkin crème brulee for dessert.