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.
Flying » In-flight Caterers
April 1, 2009
February 1, 2009
The Dish: Lobster Popcorn with Lemon Butter Lobster and popcorn both improve with butter, and when you combine all three ingredients, you're on the road to culinary heaven. This labor-intensive dish starts with boiled lobster, which is shocked in an ice bath after cooking. Then the tail is sliced into bite-size medallions.
December 1, 2008
The Dish: Sea Bass Papillote
October 1, 2008
The Dish: Gourmet Cupcakes. With more than a dozen variations, there's something to satisfy the most sophisticated taste. Imagine a double-chocolate cupcake with imported French chocolate; a rich red velvet cupcake with cream-cheese frosting; or perhaps a tiramisu or key-lime variant.
August 1, 2008
The Dish: Tortilla Soup. Seasoned chicken stock is the foundation of this Southwestern staple, to which executive chef Emiliano Ramirez adds sautéed celery, carrots, yellow and green squash and fire-roasted tomatoes. Next come strips of chicken breast that Ramirez has grilled separately.
June 20, 2008
The Dish: Roasted farm-fresh New England veal tenderloin coated in a crust of puree of fennel, garlic and sage. The veal is centered with steamed Maine lobster served with cognac butter.
June 1, 2008
The Dish: Salad Niзoise, featuring seared ahi tuna on a bed of butter lettuce, surrounded by steamed red potatoes, cooked and refreshed green beans, tomatoes and a boiled egg. The dish is topped off by capers and kalamata olives and a dressing prepared from white wine vinegar, Dijon mustard, pepper, garlic crushed with salt and extra virgin olive oil.
August 1, 2007
The Dish: Filet of Minnesota walleye pike encrusted in pumpernickel, served on a bed of cranberry, wild rice with mixed fresh greens and rustic bread.The Caterer: Atiki's Flight Catering, Minneapolis-St. Paul and Chicago, (888) 856-7884, www.atikiscatering.com.
June 1, 2007
The Dish: Roasted garlic toast points with a Caribbean shrimp seviche and candied lime. The Caterer: Fivestar Gourmet, Detroit, (248) 666-3630, http://www.pentastaraviation.com/private-jet-catering.html
April 1, 2007
The dish: Jumbo prawns hand-rubbed in a selection of dried chilis and served with mangoes, tomatoes, cucumbers and cotilla cheese with choice of dressing. The caterer: In Flight Services, Phoenix, (866) 844-2300.
“You’re absolutely right—and you can’t stand up in your [expletive] Rolls-Royce, either.”
-William Lear, in the early '60s, replying to a man who complained that he couldn't stand up in the original Lear Jet
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