Airline In-Flight Meals Soar
In 2007 American Airlines unveiled new in-flight meals on premium service flights to Hawai’i, superlative dinners designed by cheflebrity Sam Choy. Choy’s imaginative menu featured both traditional and modern interpretations of the diverse cuisine of the Island state.
This year American is expanding the program by including similar dishes for many of their international flights: European travelers are treated to rosemary-scented shrimp drizzled with garlic sauce, Asian voyagers enjoy chicken Thai curry over Jasmine rice. They have even called on acclaimed Sommelier Diane Teitelbaum to perfectly pair each offering.
There are special menus for flights bound for Latin America, US transcontinental routes, and even domestic flights. Other airlines are following suit with notable chefs like Charlie Trotter, Michele Bernstein, and Todd English designing new high-flying menus. If only we could afford to fly somewhere. For more information on American Airlines visit their site at aa.com.
Entry filed under: Food and Cooking. Tags: AirguideOnline.com, american airlines, Charlie Trotter, cheflebrity, Congress of Chefs, delta, Delta Air Lines, First-class, Gate Gourmet, in-flight meals, LSG SkyChefs, Michelle Bernstein, rosemary-scented shrimp drizzled with garlic sauce, Sam Choy, Todd English, US Airways.