““The charter industry needs to become much more efficient…We need to take a page from the airlines’ code-sharing agreements…Part 135 charter [operators] could review each other’s schedules, use each other’s airplanes.” ”
Haute Cuisine: Air Culinaire
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. But what really sets it apart from ordinary filet mignon is the accompanying mushroom medley, which begins with sautéed, caramelized shallots and pearl onions and a variety of high-density mushrooms. To that Lano adds a red wine to create a rich brown demi-glace and, as a final touch, truffle oil and seasonings. In what the chef describes as a sort of backwards presentation, the mushroom medley serves as a lush bed for the steak, which is finished off with a fresh herb garnish.
THE CATERER: AIR CULINAIRE, (866) 679-9341 (U.S.), +44-209-993-5522 (London, for callers outside the U.K.), www.airculinaire.com
Air Culinaire operates 13 U.S. kitchens and one in London. Caterers acting as vendors for Air Culinaire serve more than 1,000 airports worldwide under the CaterLink brand