New Grant Grove Res­tau­rant is ecofriendly

Used sus­tain­able ma­te­ri­als and con­struc­tion tech­niques to meet LEED Gold stan­dards

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The Na­tional Park Ser­vice and con­ces­sion­aire Delaware North Thurs­day ded­i­cated the new Grant Grove Res­tau­rant in Se­quoia and Kings Canyon Na­tional Parks, an eatery built with sus­tain­able ma­te­ri­als and con­struc­tion tech­niques to achieve Lead­er­ship in Engi­neer­ing and En­vi­ron­men­tal De­sign (LEED) Gold stan­dards.

The Na­tional Park Ser­vice and con­ces­sion­aire Delaware North Thurs­day ded­i­cated the new Grant Grove Res­tau­rant in Se­quoia and Kings Canyon Na­tional Parks, an eatery built with sus­tain­able ma­te­ri­als and con­struc­tion tech­niques to achieve Lead­er­ship in Engi­neer­ing and En­vi­ron­men­tal De­sign (LEED) Gold stan­dards.

Delaware North com­pleted a 10-month, $6.3 mil­lion eco-friendly re­design and re­con­struc­tion of the res­tau­rant, which opened June 30. The new 8,000-square­foot res­tau­rant ac­com­mo­dates about 225 din­ers at once in in­door and out­door seat­ing areas that in­clude an out­door deck and court­yard. It re­places the orig­i­nal res­tau­rant, which was built in the 1970s with a seat­ing ca­pac­ity of only 74.

The new struc­ture in­cludes a strik­ing in­door space with high ceil­ings and large ex­posed beams, a fire­place, nat­u­ral wood ta­bles and chairs with color schemes that com­ple­ment the rock-work, and large win­dows with im­proved views of the ma­jes­tic gi­ant se­quoia trees over­look­ing Bradley Meadow. An open con­cept floor plan pro­vides a bet­ter cook­ing fa­cil­ity, as well as a more en­joy­able and con­ve­nient din­ing area for guests.

Delaware North an­tic­i­pates re­ceiv­ing no­ti­fi­ca­tion on the LEED cer­ti­fi­ca­tion from the U.S. Green Build­ing Coun­cil later this year.

At the event, Parks’ Su­per­in­ten­dent Woody Smeck spoke of the in­vest­ment Con­ces­sion­aires have made to vis­i­tor ser­vices to parks na­tion­wide.

“This res­tau­rant demon­strates the com­mit­ment of na­tional park con­ces­sion­aires, like Delaware North, to meet­ing the needs of the visit­ing pub­lic,” Smeck said. “Today we rec­og­nize Delaware North for their cen­tral role in com­plet­ing this new res­tau­rant — a build­ing that will support the ex­pe­ri­ences and ad­ven­tures of the visit­ing pub­lic for years to come.”

Scott Socha, pres­i­dent of Delaware North Parks and Re­sorts added, “Delaware North is in­cred­i­bly proud to have worked with the Na­tional Park Ser­vice to cre­ate an up­dated, more con­ve­nient and more sus­tain­able din­ing op­tion for visi­tors to Se­quoia and Kings Canyon Na­tional Parks. Our team used great care in safe­guard­ing the sur­round­ing nat­u­ral en­vi­ron­ment and pre­serv­ing the beau­ti­ful set­ting while en­hanc­ing the over­all vis­i­tor ex­pe­ri­ence.”

Af­ter the re­marks, Laura Joss, Pa­cific West Re­gional Di­rec­tor for the Na­tional Park Ser­vice joined Socha in cut­ting the cer­e­mo­nial rib­bon, of­fi­cially ded­i­cat­ing the res­tau­rant. All guests were then in­vited to en­joy a menu tast­ing in the res­tau­rant court­yard. Among the “green” high­lights:

More than 75 per­cent of the waste gen­er­ated dur­ing con­struc­tion was di­verted from be­ing land­filled.

Wa­ter con­sump­tion has been re­duced by 40 per­cent with lowflow plumb­ing fix­tures and land­scap­ing that does not need ir­ri­ga­tion.

The res­tau­rant build­ing is 30 per­cent more en­ergy ef­fi­cient than a con­ven­tional build­ing, thanks to LED light­ing and win­dows de­signed to bring the nat­u­ral light in­side.

Heat­ing, ven­ti­la­tion and air con­di­tion­ing (HVAC) sys­tems were de­signed to ex­ceed the Amer­i­can So­ci­ety of Heat­ing, Re­frig­er­at­ing and Air Con­di­tion­ing En­gi­neers (ASHRAE) stan­dards for ven­ti­la­tion and ther­mal com­fort.

Socha said Delaware North has also pledged to make the res­tau­rant a zero-waste fa­cil­ity by 2020.

At the cer­e­mony, Delaware North Ex­ec­u­tive Chef Bran­don Bol­len­bacher and his team of­fered a sam­pling of the res­tau­rant’s new menu, which is cen­tered on lo­cally sourced, sus­tain­able and or­ganic in­gre­di­ents. In ad­di­tion, it was an­nounced that the res­tau­rant has been cer­ti­fied as a Green Res­tau­rant by the Green Res­tau­rant As­so­ci­a­tion.

Menu high­lights in­clude Cal­i­for­nia-raised grass-fed beef, San Joaquin Val­ley-raised or­ganic poul­try and eggs, and Mon­terey Bayaquar­ium-ap­proved-seafood. Lo­cal farms and ven­dors, in­clud­ing Moun­tain Pro­duce (Fresno) and Sierra Seafood (Oakhurst), will sup­ply ad­di­tional meat, poul­try, seafood, pro­duce, dairy and grains.

To-go items such as pizza, sand­wiches, cof­fee and ice cream are also avail­able at a walk-up win­dow for those in a rush or want­ing to max­i­mize their out­door time.

Com­ple­tion of the new Grant Grove Res­tau­rant fol­lows Delaware North’s ren­o­va­tion since 2014 of the Grant Grove Cabins, John Muir Lodge and Cedar Grove Lodge at Se­quoia & Kings Canyon Na­tional Parks.

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