Hungry Fans at New Meadowlands.

August 18, 2010

Hello All,

I don’t watch football much but there was no missing this Monday’s game for me. The Jets and the Giants played each other in the first game ever at New Meadowlands Stadium, one of the newest venues where Sportservice manages the culinary operations.

I have been to the new stadium several times to work with Executive Chef Eric Borgia and his strong supporting team. They are doing incredible work and the stadium is world-class. I have no doubt fans enjoyed their first taste of live football at New Meadowlands Stadium.

One of the neat things we’ve done at New Meadowlands is develop menus that offer regional food. We call the initiative Home Food Advantage and drew inspiration from local New Jersey and New York restaurants

Sportservice President Rick Abramson says we developed Home Food Advantage to make everything authentic…I say it’s because we wanted to make everything really, really delicious. Chef Borgia and his team offer items like The Boardwalk Fryer’s fried natural casing hot dogs, Italian-style hot dogs, fried clam strips, Custom Grind Brooklyn Burgers and Premio’s sausage and peppers. Fans might also enjoy Nonna Fusco’s meatballs, inspired by Chef Borgia’s grandmother Antoinette Fusco.

I know fans go to the stadium to watch their teams make the right plays and score touchdowns, but I can rest easy knowing they’re also enjoying their food. We have similar programs that focus on regional food at our other ballparks and stadiums around the country, as well.

Okay, that’s enough for now. I hope I haven’t made you too hungry from this blog.

In Good Cooking Always,

Chef Roland Henin, CMC

Delaware North and the NBA Finals.

July 7, 2010

Hello All,

I recently spoke with Delaware North’s Sportservice Regional Executive Chef Kevin Doherty aboTD Garden Exteriorut everything that happened at TD Garden during the NBA Finals. I know most people were worried about what was happening on the courts, but our team had much business in the kitchen.

Chef Kevin told me before each of the games, our Sportservice chefs prepared hors d’oeuvres for an NBA VIP party in Banners, one of the restaurants in the arena. Our chefs handled client requests for everything from tofu dogs in a blanket to Boston-themed desserts. According to Chef Kevin, one of the league’s highest ranking officials said “it was the best VIP party food ever.” However, he said he could tell the food was a big hit because of how much the attendees enjoyed it.

Chef Kevin Doherty @ TD GardenI didn’t get much more information other than our food and beverage operations were a big hit. I know Chef Kevin and his team made some delicious desserts including Boston cream pie, toll-house cookies and molasses hermitas.
I will admit I don’t know much about basketball, but I do wish I could have made it to TD Garden during the NBA Finals.

Anyway, back to work for me. I have some proposals and a trip to Milwaukee to work on over the next week.

In Good Cooking Always,

Chef Roland Henin, CMC

Delaware North and Sustainable Foods.

June 22, 2010
Hello All,
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 Yosemite National Parkhad a chance to catch up on some media stories about Delaware North.

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.

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 or
Alright, I must keep working. I’ll blog again soon.
In Good Cooking Always,
Chef Roland Henin, CMC