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Delaware North Companies Publishes Cookbook


BUFFALO, NY - Delaware North Companies has published the first in a series of cookbooks titled “PATHWAYS TO PLATE.” The cookbook focuses on Delaware North’s parks and resorts business, and the chefs who man the kitchens. Part travel book, part cookbook, it touches upon the special places where Delaware North operates, spotlighting the culinary accomplishments of its chefs.

Awe-inspiring scenery calls for equally exquisite fare: This is a philosophy that experts at Delaware North Companies take to heart. Located amidst what may well be the most breathtaking scenery in North America, the Delaware North properties are as diverse as they are stunning: from the gracefully carved canyons of Yosemite Valley to the magical hot springs of the Harrison River in British Columbia; from the majestic White Mountains of New Hampshire to the gateway to the final frontier at Kennedy Space Center in Florida. Delaware North’s destinations represent the crème de la crème for seekers of natural wonder, and each location is linked by a passion for food that parallels its setting.

In addition to executive chefs who contributed favorite recipes, the book was supervised by Delaware North Corporate Chef Roland Henin, one of the country’s few certified master chefs. The book is available for online sales at All profits from the sale of the cookbook benefit Delaware North Companies Foundation for Humanity.

“PATHWAYS TO PLATE: Destinations and Dishes from Delaware North” offers a culinary tour of these majestic properties, crafted by the chefs who man their venerable kitchens. Part travel book, part cookbook, it is a homage in flavor to the special destinations operated by Delaware North, and a celebration of the culinary acumen of its chefs.

Inside, readers will be find recipes as diverse and inspired as the unique destinations of Delaware North:

-- Conch Fritters from Kennedy Space Center, the only place in the world where guests can come face-to-face with a real astronaut every day of the year;
-- Portuguese-style Crab Cioppino from Asilomar State Beach and Conference Grounds on the tip of the Monterey Peninsula in California;
-- Macadamia Nut Risotto from the rugged yet opulent Tenaya Lodge near Yosemite in the Sierra National Forest; and
-- Bailey’s White Chocolate Mousse with Raspberry Sauce from Harrison Hot Springs Resort & Spa, bordering the snowcapped Rocky Mountains of southwestern British Columbia.

Beautifully bound in hardcover and illustrated with four-color photos of the dishes and the magnificent scenery that inspired them, “PATHWAYS TO PLATE” offers readers a respite from the rote of daily living. With just a crack of the spine -- and a trip to the kitchen -- readers can escape to these Delaware North destinations and begin an adventure in flavor they won’t soon forget.


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