Del-North embraces organic

May 2004
FoodService Director;5/15/2004, Vol. 17 Issue 5, p28
Trade Publication
Deals with the challenge issued by Roland Henin, certified master chef at Delaware North Companies Inc. on company chefs to introduce summer menu items that are organic or sustainable in nature and incorporate them into offerings at the national parks, baseball stadiums and other popular destinations where it manages food service in the U.S. Target publication date on a company cookbook for organic/sustainable recipes; Comments from Chef Colin Moody of the Asilomar Conference Grounds.


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