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PATHWAYS TO PLATE Destinations and Dishes from Delaware North Edited by Roland Henin, Master Chef Delaware North Companies December 2006 $50.00/hardcover Four-color photographs ISBN: 0-9790917-1-3 Sample recipe Buy this book

Contact: Dalyn A. Miller
617-504-6869
dalyn@dalynmillerpr.com

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.

PATHWAYS TO PLATE offers a culinary tour of these majestic properties, crafted by the chefs who preside over their venerable kitchens. Spearheaded by Master Chef Roland Henin, the collection is part travel book and part cookbook. It is an 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.

In addition to executive chefs who contributed favorite recipes from their locations, Delaware North Corporate Chef Roland Henin, one of the country's few certified master chefs, supervised the creation of this book. All profits from the sale of the cookbook benefit Delaware North Companies Foundation for Humanity.

Delaware North Companies is one of the world's leading hospitality and food service providers with operating companies in the parks, resorts, sporting, airport, gaming and entertainment industries. Among its largest assets is Boston's TD Banknorth Garden, widely acclaimed as one of the top three sports and entertainment venues in the United States.

Delaware North began in 1915. Its newest business venture is its Parks & Resorts subsidiary, whose portfolio includes historic properties in North America, such as Kennedy Space Center Visitor Complex; Yosemite, Sequoia, Yellowstone and Grand Canyon national parks; Asilomar State Beach & Conference Grounds; Tenaya Lodge near Yosemite; Harrison Hot Springs Resort & Spa; Niagara Falls State Park; Jones Beach; Old Town San Diego; The BALSAMS Grand Resort Hotel; and The Lodge & Conference Center at Geneva-on-the-Lake.

Delaware North is one of the largest privately held companies in the United States with annual revenues approaching $2 billion and 40,000 associates serving half a billion customers in the United States, Canada, the United Kingdom, Australia and New Zealand.