Food Trends:

Food is a universal attraction, and variety is its spice. Whether at home or traveling this summer, Americans are opting for meals that give them a variety of dining experiences.

"As guests stay closer to home this summer we hope that they will recognize and appreciate the role that cuisine plays in the overall travel experience," said Chef Roland Henin, corporate executive chef for Delaware North Companies Parks & Resorts.

Sampler platters, local flavors and diverse cuisine are among the delicacies vacationers are opting for this summer, according to Delaware North Company chefs at some of the nation’s leading national parks and attractions like Yosemite National Park, Kennedy Space Center and Niagara Falls State Park.

"An overarching theme for cuisine this summer is more value for the dollar and more tastes on the plate," explains Henin. "Guests want to try four different entrees or desserts at one time, so chefs are creating more sampler platters and combination plates that provide more flavors at once. We’re also seeing a demand for local and regional flavors. When visitors travel to the Grand Canyon, for example, they expect to see authentic Southwest cuisine somewhere on the menu."

Chef Pascal Beaute, executive chef at Kennedy Space Center, agrees. "Our first-time guests want to taste what’s available around them," he said. "For them, we prepare several alligator dishes."

In addition, chefs at The Ahwahnee hotel in Yosemite, the Wuksachi Lodge in Sequoia National Park, and others have noticed that:

Cuisine is becoming more reflective of diverse guests. Duck, tuna and ahi are in demand, demonstrating the growing Asian influence and population. At many ballparks across the country, chefs are increasingly offering Italian, Thai, Mexican and Chinese items alongside traditional ballpark favorites.

Healthy fare continues to be popular, with fish becoming the protein of choice and salads regularly being served as entrees.

At the national parks especially, families enjoy eating together at moderately priced establishments with comfort food (e.g. old-fashioned barbecue, pot roast, ribs).

In all cases, guests are looking for the total experience when dining: delicious food, extraordinary service, pleasant ambiance, and local flavors.

To simplify in the kitchen while dining at home, consider two new books that help. For warm weather recipes that give that "lazy vacation feeling" seek out Nigella Lawson’s new cookbook, Forever Summer (Hyperion Books). Here the reader finds simplicity and freshness, easy cooking and easy eating.

"Quick food preparation doesn’t mean compromising on taste," says Margaret Howard, author of another new cookbook, (pictured above) The 250 Best 4-Ingredient Recipes (Robert Rose Inc.).

On those nights you have just enough energy to boil water, cook some pasta, add tomato sauce, a can of tuna, and some frozen peas, you’ll have a flavorful, healthy dinner on the table in minutes (Tuna Tomato Toss).

Or whisk together lime zest and juice with mustard and honey, brush on to chicken breasts, and grill for 15 minutes (Mustard-Lime Chicken). There are also tempting options like Chicken and Peaches (boneless chicken breasts, sesame oil, ripe peaches, and green onions); Baked Maple Salmon (salmon, white wine, maple syrup, parsley); Ginger-Lime Fish Fillets (fish fillets, limes, ginger root, parsley); and Pork Chops with Cranberries (pork chops, whole cranberries, honey, red wine).

Try thefour-ingredient recipes on the next page and take a vacation from the kitchen during the last lazy days of summer.