VOLUME 26 | ISSUE 3 | JANUARY 21, 2025
Dylan Sanding, executive chef for Delaware North Australia at the Melbourne Cricket Ground, was a featured expert in the article “25 business tips for 2025” published by Hospitality Magazine Australia.
Sanding highlighted his industry tip for the year: “2025 needs to step beyond just sourcing local. My tip would be to profile who you rely on for exceptional produce. Collaborate to generate unique offerings, hero what they bring to your plates and let their brand shine through. A good supplier then becomes a great partner.”
Wheeling Island Hotel-Casino-Racetrack, in Wheeling, W.Va., rang in the new year with a neon glow party featuring live entertainment, a photo booth and balloon drop and champagne toast at midnight. Guests could indulge in special dining promotions and earn rewards points for the chance to win a 2025 Ford Explorer.
Mackenzie Thayer, a cook for Delaware North at Lambeau Field in Green Bay, Wisc., recently nominated her supervisor, Executive Sous Chef Nohl Depies (right), for a Patriotic Employer Award from the Employer Support of the Guard
and Reserve (ESGR), a Department of Defense office established in 1972 to promote cooperation and understanding between Reserve Component Service members and their civilian employers.
Thayer, currently deployed in the Wisconsin Air National Guard, nominated Depies because of his support of her career with the National Guard. After reviewing various nominations, Depies was selected and presented with the award by Jim O’Neil (left), a local attorney and Wisconsin ESGR representative. Depies was recognized at Lambeau Field in front of culinary team members, Executive Chef Zac Ladubec and General Manager Eric Sampson.
The Delaware North Sportservice team at Highmark Stadium once again created specialty food and beverage items for the Jan. 19 Buffalo Bills playoff game against the Baltimore Ravens. This week’s menu included – of course – the Battle Boat (this time, the Buffalo half topped with Buffalo chicken, carrot and celery slaw and blue cheese, and the Baltimore half topped with lump crab dip, pickled onion and Old Bay aioli).
Media coverage included another appearance by Regional Executive Chef Steve Forman and General Manager Mike Reilly on Buffalo’s WGRZ “Most Buffalo.”