This show featured a great conversation with Chef Roland Henin; Delaware North Company Corporate Chef, and Chef Larry Johnson; Executive Chef at The Balsams Grand Resort Hotel in Dixville Notch, New Hampshire...one of many outstanding food destination resorts operated by Delaware North.  The Topic; Pathways to Plate - Destinations and Dishes from Delaware North.

Spicy Mexican-Style Shrimp Cocktail, New England Fish Chowder and Wawona Hotel Pioneer Pot Roast are among the recipes that are filling the pages of Pathways to Plate, a book that celebrates the dishes and destinations of Delaware North. From The BALSAMS Grand Resort Hotel in New Hampshire to Yosemite National Park in the High Sierra, readers can learn what the 90-year-old hospitality company has been saying all along: Great things happen when you start with peanuts.

For the most part, Pathways to Plate focuses on Delaware North’s parks and resorts business, and the chefs who man the kitchens there. Part travel book, part cookbook, it touches upon the special places where Delaware North operates, spotlighting the culinary acumen of its chefs.

In addition to executive chefs who contributed favorite recipes, the book was supervised by Delaware North Corporate Chef Roland Henin, one of the country’s few certified master chefs. Emily Nathan, a noted food photographer for Gourmet and Bon Appetit, captured the essence of the book on film, while renowned cookbook author Sally James served as the food stylist for the photo shoot. All of the recipes were tested and photographed in the kitchen of the culinary apprentices who study at The BALSAMS.