Haute Cuisine: Gourmet Cupcakes

Business Jet Traveler » October 2008
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Wednesday, October 1, 2008 - 5:00am

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.



The Caterer: Sensations in-flight Catering, Saugus, Mass. (near Boston), (781) 233-5150, www.sensationsinflightcatering.com.

Sensations, which began serving the business aviation community five years ago, is now a major player in the Boston area. Co-owners Michael DePaolis and Steven LaRosa, whose customers include the world champion Boston Celtics, expect to open additional kitchens in Bradley, Conn., and Providence, R.I. The Boston kitchen is 10 minutes from Logan International Airport and Sensations' 28 employees keep the operation going 24/7. Last spring, the company opened an on-site bakery, bringing in three specialty chefs.

"The idea for gourmet cupcakes was born in that bakery," said DePaolis, "Believe me, they're not just for kids."



Besides the cupcakes, Sensations' bakers are doing ethnic breads, pastries, brownies and more. Seafood also takes a premier place on the menu; Dover Sole Mineau sautéed in classic lemon and wine sauce and Algonquin lobster in aged sherry butter and shallots are among the offerings.

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“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]. ”

-Howard Guy of Design Q, a UK-based consultancy