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Plant-forward Culinary Challenge taps into growing food trend

Meatless diets continue to grow in popularity around the world as a healthier, more sustainable alternative to traditional meat-based dishes.

Delaware North’s Culinary Challenge at the company's annual food-and-beverage conference, The Summit, sought to explore this growing trend and task chefs with creating meatless menus. The annual competition featured chef teams from across Delaware North’s subsidiaries vying for the coveted Culinary Challenge Cup.

This year’s competition focused on creating dishes that relied on ingredients made entirely from plant products. Five teams of chefs had their culinary expertise on display and created such dishes as Harissa Jackfruit Naan, Smoked Beet Carnitas Tamales, Red Velvet Beet Cake and even Hemp Seed Donuts.

The winning team, from Delaware North Sportservice, wowed the judges with a vegetarian scallop dish (made with trumpet mushroom, red quinoa, salsa verde, radish and lime foam) and a roasted cauliflower “wedge” (made with raw fall vegetable union, butternut coulis, soyrizo, apple herb vinaigrette, and a pumpkin seed brittle.

Click here to watch a video from this year’s competition.