Holiday Cookies

December 22, 2009

The holidays are all about good food and delicious treats. People bake pies, make cakes, and of course, bake cookies.

Baking great-tasting cookies around the holidays is a tradition that I’ve kept alive in my family and in my work as the executive chef of TD Garden and regional chef for Delaware North Companies Sportservice. There’s nothing like a homemade cookie.

You could say I have cookies in my blood. My grandfather owned a bakery named Woolfie’s (his last name was Woolf). It started out in Newton, Mass., but he eventually moved it to Cape Cod. I worked there from the time I was 10 years old until I was 20. It was where I fell in love with cooking and preparing food.

My grandfather always had cookies in his bakery. My favorites were butter crunch and chocolate chip. I include both of these on my menus at TD Garden in Boston. I don’t include them just because they’re family recipes, I include them because they are really, really good.

Not surprisingly, whenever my wife makes cookies around the holidays for a cookie swap or just to enjoy, she make the same kinds. I lend a hand; but my wife gets all the credit.

Here is my recipe for butter crunch cookies. It’s the one my grandfather used and it’s the one I use at TD Garden. Feel free to make some of your own to enjoy this holiday season.

Chef Kevin Doherty Chef Kevin Doherty, CEC
Delaware North Companies Sportservice Regional Chef

Butter Crunch Cookies


Granulated Sugar 10 oz
Brown Sugar 8 oz
Baking Powder 3/4 oz
Salt 1/4 oz
Shortening 14 oz
Eggs 5
Vanilla one cap full

Cake Flour 10 oz
Pastry Flour 10 oz
Heath Bar 15


Step 1: Mix the first seven ingredients together in a large bowl for 5 minutes or until smooth.
Step 2:
Add flour and butter crunch. Mix.
Step 3:
Scoop onto baking sheet and bake at 350◦ F for 8 to 10 minutes.

Yields: 36 cookies and tons of smiles.


Delaware North Food & Beverage Summit

December 11, 2009

Just before Thanksgiving, I was able to attend the Delaware North Companies Food & Beverage Summit in Buffalo, N.Y.2009 Delaware North Companies Food & Beverage Summit It is so important that Delaware North has this event for many reasons. First, it is very important to realize and understand that Delaware North is a big family. Not just the chefs need to understand this, everyone needs to understand it. It’s also important for us to network and see each other once a year. It’s a vital part of what makes us tick and function.

Probably most important, it is great for us to see Delaware North Companies Principal Jerry Jacobs Jr. and hear him talk about the culinary vision of the company. It helps us know we have support and direction.

Jerry’s speech was a definite highlight of the summit. Other great events included the Presidents Roundtable, several seminars, including the ones about kitchen equipment design and menu planning also stood out. I thought the summit did an awesome job of addressing major trends in the industry, including sustainability with seafoods. As stewards of Delaware North’s special places, we always have to look at new ways to be sustainable.

I love the food and beverage summit and would love to see it grow. It’s great to get more chefs there and more minds from our company and other culinary forces in the industry. The more we can learn during the summit, the better. This is the one time each year we get all our “field troops” together and I am very proud of it.

In Good Cooking Always,

Chef Roland G. Henin, CMC