“When you get into the larger aircraft it becomes like a hotel, with dozens of staff supporting the plane based in a galley area down below. You have very comprehensive cooking facilities, and on larger aircraft we have looked at theatres, with spiral staircases and a Steinway grand piano. The limitations for what you can put inside a plane are pretty much the limits of physics, and even money cannot always overcome that. Even so, people are still always trying to push [the limits]. ”
Haute Cuisine: Egg Soufflé
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. The quiche-like mixture is then baked in a croissant shell. Hey, nobody said it's heart healthy. But it tastes great.
The Caterer: Silver Lining, Pompano Beach and West Palm Beach, Fla., (954) 917-1020, www.silverliningflightcatering.com
Silver Lining Inflight Catering is the culinary child of Mitch Amsterdam and Mike Linder, who launched the business in 2003. Today, it has 55 employees and kitchens in Pompano Beach and West Palm Beach, and it serves business aviation customers at most of South Florida's airports. In July, the pair opened the Jet Runway Café next to Fort Lauderdale Executive Airport.
Among the standouts on Silver Lining's varied menu: vanilla poached lobster, which has a smooth sauce reduction from the poaching liquid combined with cream, vanilla and brandy; and Moroccan spiced lamb, which comes with a tropical mojito pureé (primarily mint, sugar and rum with a hint of garlic).