Flying » In-flight Caterers

May 10, 2013
A memorable taste of Britain
A ballotine is boned and flattened poultry, stuffed with ground meat and other ingredients. The dish doesn’t get any tastier than the version concocted by Bon Soirée owner/chef Derek Freeman.
February 26, 2013
This chocolate mousse hails from Brazil
This light, airy and delicious confection is a variation of a dessert born in France in the 1600s, following the introduction of Spanish hot chocolate.
January 28, 2013
Haute Cuisine: A Magical Paella
Paella had its Western origin in Spain around the 10th century, when Moorish Muslims occupied much of the Iberian Peninsula and brought with them the cuisine of their native North Africa. There are probably as many paella recipes today as there are chefs who make the dish, according to Amina Halim, owner and founder of JetFinity, a San Francisco-based business aviation caterer.
August 8, 2012
Haute Cuisine: Maple Farms Blueberry Duck
Every ingredient in this dish–duck, blueberries and Indian wild rice–comes from local sources, said Kristen Wasyliszyn, owner and chef at Atiki’s Flight Catering. Wasyliszyn lightly rubs the duck with hazelnut oil for a subtle, nutty flavor and broasts it in high heat to render the outside crisp while the inside remains tender and moist. The blueberries are reduced slowly and the chef adds drippings from the broasting pan, along with a touch of cognac.
February 1, 2010
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The Dish: Breakfast Struddle Gourmet Airfare in Detroit has reinvented the venerable apple struddle. The caterer's signature "breakfast struddle" features beaten eggs with cheese and cream and a touch of orange juice for color. To that the chef adds spicy sausage or bacon, or mixed vegetables for non-carnivores.
December 1, 2009
Filet mignon is filet mignon, right? Not according to executive chef Salvatore Lano of the Air Culinaire kitchen in South Hackensack, N.J. His Signature Filet is center-cut choice USDA, seasoned and perfectly grilled.
October 1, 2009
The Dish: Egg Soufflé Had enough of the same old scrambled eggs for breakfast? Consider the egg soufflé from South Florida-based caterer Silver Lining. Executive chefs Andrew Whiteman and James Donato came up with the recipe. They combine shrimp, sautéed mixed vegetables, creamy boursin cheese, a bit of nutty asiago and beaten egg with heavy cream and seasonings.
September 1, 2009
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The Dish: Sin in a Tin This perfectly named chocolate pâté, which is laced with 60-percent Belgian bittersweet chocolate, is created from an old French recipe. But it isn't the recipe that makes it special as much as the proper assembly of ingredients, said the chef. The dessert can be served plain or with fresh berries.
June 1, 2009
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The Dish: Naan
April 1, 2009
Do you have a favorite in-flight meal or caterer you’d like to see featured h
The Dish: Nigiri Maki Chef Galine at Chefs de France on the Caribbean island of St. Maarten begins making this tantalizing Japanese platter by rolling sushi rice between his palms. Then he drapes the sushi with a thin slice of squid, octopus or eel and binds it together with a strip of nori, or edible seaweed.

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