|OLYMPIC NATIONAL PARK, Wash. - April 22, 2004
-- Chefs at ARAMARK Parks & Resorts will ensure that visitors see more
green dishes at national parks - and they're not referring to a new china
and organic foods. It's an easy decision to make - the food is fresher,
the local community benefits from our business and, most importantly, we
meet our guests' demands," said Doug Bradley, Director of Culinary Standards,
ARAMARK. "As part of Planet EVERgreen(TM), our comprehensive greening program,
we wanted to generate excitement among our executive chefs for the environmental
and taste benefits of organic and sustainable cuisine through this competition."
|To celebrate Earth Day, the National
Park Service concessioner conducted a competition among 21 of its leading
chefs to increase the sustainable cuisine items available on its many national
park menus. The winning dish, the first of several to debut this season,
will be introduced at Kalaloch Lodge in Olympic National Park and Lake
Quinault Lodge in Olympic National Forest on April 24 by its creator, Chef
Brandon Shubert, executive chef of Lake Powell Resorts and Marinas.
"Our guests appreciate and request local
157151 Hwy. 101
During the competition, held in February at ARAMARK's annual chef training
program with the Culinary Institute of America at Greystone in Napa, Calif.,
chef teams created three entrees and an appetizer using items such as Hearst
Ranch Grass Fed Beef, seafood from the Monterey Bay Aquarium Seafood Watch
List's "Best Choices" and organic, locally grown produce.
Dishes prepared at the competition included:
The winning menu features Organic Greens and Calabacitas Salad in Crispy
Tortilla Cup with Margarita Vinaigrette, Crispy Farm Raised Striped Bass
atop Ancho Chili Polenta and Cilantro Verde Sauce, and Mascarpone Cinnamon
Crisp with Fresh Berries and Mint.
Pan Seared Alaskan Halibut with Artichoke Ragout and Fennel Marscarpone
Herb Crusted Hearst Ranch Sirloin with Cabernet Reduction and Wild Mushroom
and Pearl Onion Ragout, and
Pan Roasted Free Range Chicken with Heirloom Rainbow Bean Stew.
Throughout the season, visitors to ARAMARK Parks & Resorts will
find new menu items at the following national park dining locations:
Rainbow Room, Lake Powell in the Glen Canyon Recreation Area, Arizona
Executive Chef Brandon Shubert will debut a menu which features
Hearst Ranch Grass Fed Beef, locally grown organic herbs and vegetables
from nearby Page High School, and farm-raised striped bass, one of the
Monterey Bay Aquarium Seafood Watch list "Best Choices."
Metate Room, Mesa Verde National Park, Colorado
Executive Chef Todd Halnier will serve up a range of innovative items,
including Cactus Dip, using locally-sourced prickly pear cactus leaves;
Tequila Cured Atlantic Farm-Raised Salmon, Farm-Raised Buffalo Fajitas,
Orange Molasses Atlantic Farm-Raised Salmon, Chili-Rubbed Farm-Raised Elk
Tenderloin, Cedar Plank Rocky Mountain Trout and Colorado-grown fresh organic
vegetables and fruits.
Nenana View Grille, Denali National Park and Preserve, Alaska
Executive Chef Bill Wallace will offer a menu that features Herb Roasted
Alaskan Halibut with Saffron Infused Warm Grains and a Tomato Broth, Crab
Cake with Dill and Scallion Aioli, and Alaskan Seafood Stew with Wild Caught
Salmon. As always, Monterey Bay Aquarium Seafood Watch List "Best Choices,"
such as halibut, clams and mussels, will be offered to diners.
Shenandoah National Park, Virginia
Executive Chef Kevin Blakeley has designed a menu that includes: Local
Farm Raised Trout Stuffed with Zucchini, Pepper and Tomato served with
Heirloom Rice and Organic Spring Greens with Grape Tomatoes, Local Mushrooms
and Wheat Crisps with House Made Blackberry Vinaigrette.
Kalaloch Lodge Restaurant, Kalaloch Lodge, Olympic National Park
& The Roosevelt Room, Lake Quinault Lodge, Olympic National Forest,
Executive Chef Otis Huemmer will serve Farm Raised Venison Tenderloin
with Black Currant Demiglace, local plank salmon and Creme Brulee, using
milk free of rBGH (Bovine Growth Hormone).
ARAMARK currently holds concession contracts within the following national
parks: Denali National Park and Preserve, Alaska (as part of a joint venture
with Doyon, Limited); Ellis Island National Monument, N.Y.; Glen Canyon
National Recreation Area, Ariz. and Utah; Mesa Verde National Park, Colo.;
Muir Woods National Monument, Calif.; Olympic National Park, Wash.; Shenandoah
National Park, Virginia and a river guide permit within Grand Canyon National
Park, Ariz. ARAMARK has been recognized nationally for its work at national
parks, specifically, its commitment to environmental initiatives through
its Planet EVERgreen(TM) environmental management system. In 2003, the
National Park Service received the Environmental Protection Agency's Environmental
and Green Government Award for its greening initiatives with ARAMARK at
Denali National Park and Preserve.