This story by Vicky Collins on her blog talks about our efforts at Yosemite National Park to use produce, meats, eggs and dairy from local growers within a 150-mile radius of the park who use organic standards. She published it around Earth Day, I’m just now finding time to read it.
Delaware North and Sustainable Foods.
I’ve been incredibly busy through the first half of this year, and now I can prove it. At home earlier this week, I finally had a chance to catch up on some media stories about Delaware North.
I encourage you to read the article as it does a great job of capturing our relationships with those local growers. I can attest to Delaware North’s efforts to use local foods at Yosemite. Prior to my current role as Corporate Chef, I worked as the Executive Chef for our Yosemite Park operations. Even now, I still frequently visit for events like the Bracebridge Dinner and Chefs’ Holidays.
Yosemite is a top-notch example of our company’s commitment to local produce, but we have similar relationships across the country. At The Plaza’s Grand Ballroom in New York City, Delaware North has teamed with Great Performances to introduce a 100-mile menu, featuring ingredients that were grown within a 100 mile radius of New York City. We even went so far as to introduce the POMONA, a 100-mile signature drink, during the 10th annual TODAY Throws a Wedding contest reception last year.
I’ve also been working with all the Delaware North chefs I encounter at our ballparks, resorts and venues to help them identify local growers they can work with. We have had great success at places like Yosemite and The Plaza, but we’re making strides across our company.
If you’re looking for more information about our efforts, visit www.DelawareNorth.com or www.GreatPerformances.com.
Alright, I must keep working. I’ll blog again soon.
In Good Cooking Always,
Chef Roland Henin, CMC