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Celebrate the holidays at 30,000 feet
Airlines are getting in the holiday spirit by serving holiday treats to passengers flying in December. EL AL Israel Airlines is serving sufganiyot (jelly donuts) and latkes (potato pancakes) for Hanukkah. and Israel and in the EL AL King David premium class lounges worldwide until the end of December.
Travelers flying Etihad Airways from Dec. 24 to 26 are treated to festival meals. Diamond First and Pearl Business Class passengers get roast turkey chestnut stuffing, honey-glazed pumpkin, roast potatoes, gravy, and cranberry sauce and a choice of yule log or vanilla crème anglaise and seasonal berries for dessert. Coral Economy Class passengers get the same turkey meal with peas instead of glazed pumpkin and a cranberry gravy instead of cranberry sauce. The dessert option is a choice of chocolate and orange delice or a ginger crisp.
Airberlin is swapping out its signature heart-shaped chocolates that it gives to passengers at the end of each domestic flight in Germany and on its Euroshuttle flights for chocolate Santa Clauses made by Berlin-based chocolatier Rausch.
Lauren Mack is the Travel Editor at The Daily Meal. Follow her on Twitter @lmack.
Once all the food is aboard, airlines face another hurdle: planes don’t have full kitchens. For safety, open-flame grills and ovens aren’t allowed on commercial aircraft. Flight attendants can’t touch food the way a restaurant chef might in order to prepare a dish. Galley space is cramped, and there’s little time to get creative with presentation.
So attendants must contend with convection ovens that blow hot, dry air over the food. Newer planes have steam ovens, which are better because they help keep food moist. Either way, meals can only be reheated, not cooked, on board.
“Getting any food to taste good on a plane is an elusive goal,” says Steve Gundrum, who runs a company that develops new products for the food industry.
STILL, there was a time not so long ago when airline food could seem very special. Mr. Gundrum recalls, for example, that he had his best airline meal aboard a British Airways Concorde 25 years ago. It was grouse cooked in a wine reduction, accompanied by little roasted potatoes.
Today, airlines want to recreate some of those glory days in their upper-class cabins, with American carriers — trying to bounce back from years of financial cutbacks — aiming to catch up with foreign rivals’ international service.
And some of those foreign carriers have been raising the stakes. The menu at Air France, for instance, includes Basque shrimp and turmeric-scented pasta with lemon grass. The dishes were created by the chef Joël Robuchon, who has collected a total of 27 Michelin stars in his career. The airline’s roster of chefs also includes Guy Martin, the chef at le Grand Véfour, and Jacques Le Divellec, who runs a restaurant that bears his name in Paris.
Air France isn’t alone in reaching out to celebrity chefs. Lufthansa teams with chefs from the luxury hotel chain Mandarin Oriental to prepare meals for its flights between the United States and Germany. Singapore Airlines, meanwhile, has published a book of in-flight recipes from 10 chefs, including Mr. Ramsay. Its business- and first-class passengers can pick their meals from an online menu 24 hours before takeoff. The airline offers a braised soy-flavored duck with yam rice — a specialty from Singapore — or a seafood thermidor with buttered asparagus, slow-roasted vine-ripened tomatoes and saffron rice.
Korean Air owns a farm where it raises beef and organic grains and vegetables for its in-flight meals, including bibimbap, a Korean classic of rice, sautéed vegetables and chili paste that the airline serves in coach. The farm has more than 1,600 head of cattle and more than 5,000 chickens destined for meals in first class.
And the catering business of Emirates Airlines, in Dubai, handles 90,000 meals a day and bakes its own bread, crumble cake and pecan pie. It also prepares nearly 130 different kinds of menus daily. It offers Japanese and Italian dishes, for instance, and has 12 regional Indian cuisines. Eighteen workers spend their days just making elaborate flower designs out of fruit.
American carriers, while elevating their international food service, have generally shunned such refinements on domestic flights. But Peter Wilander, managing director of onboard services at Delta, wants to bring some glamour back.
Last year, Delta hired Michael Chiarello, a celebrity chef from Napa Valley, to come up with new menus for business-class passengers flying on transcontinental routes — New York to Los Angeles and New York to San Francisco. It was not the first time that Delta had worked with a renowned chef. The airline has served meals created by Michelle Bernstein, a Miami chef, since 2006 in its international business class.
“Our chefs are like portrait painters,” Mr. Wilander says. “They can get pretty creative. But we need to translate that into painting by numbers.” That process began last May, when Mr. Chiarello met with executives and catering chefs from Delta at a boxy industrial kitchen on the edge of the San Francisco airport to demonstrate some of his recipes. Among the dozens of dishes he tried were an artichoke and white-bean spread, short ribs with polenta, and a small lasagna of eggplant and goat cheese.
Christmas geese and turkey feasts: Where to find festive in-flight meals this holiday season
The holiday season is in full swing, and just like your neighborhood stores and car dealerships, airlines are getting into the festive spirit. Beyond the seat-back entertainment systems featuring movies like “Elf,” the good cheer is popping up on board in the form of food and drink offerings. While no one appears to be serving figgy pudding, there is talk of snowmen cookies, Grittibänz (more on that below), advent calendars, chestnuts and turkey.
Here are the six airlines that are going above and beyond this winter.
Lufthansa’s Christmas goose
The German airline has a decade-long tradition of serving its classic Christmas goose during the holidays, and this year is no different. From Dec. 20 to 26, passengers in economy and premium economy will have the option to try Lufthansa’s classic goose roast with red cabbage and dumplings as their in-flight meal. First- and business-class passengers will have a Christmas goose option throughout all of December.
But wait, there’s more! The festivities on Lufthansa do not end at the goose. Through Dec. 26, passengers in economy will be served Christmas chocolate, passengers in premium economy will have access to an assortment of Christmas cookies. In first and business class, travelers will get Lufthansa advent calendars, holiday sweets and winter plum liqueur.
Swiss’s Grittibänz and Christmas cookies
In addition to building reliable watches, the Swiss really know how to do Christmas. Swiss International Air Lines, or Swiss, is taking the country’s holiday traditions to the sky with edible in-flight programming. Throughout December, yuletide offerings will be available on both short and long-haul flights. The airline is swapping its normal onboard snacks with Swiss Christmas cookies and mandarins. To celebrate St. Nicholas Day on Dec. 6, the airline will serve economy passengers gingerbread treats and Grittibänz, a man-shaped bread that’s eaten on the holiday. First-class passengers on St. Nicholas Day long-haul flights will receive a gingerbread Santa’s head crafted by luxury confectioner, Sprüngli.
• 1 tbs. Yeast
• 1 cup warm water
• 1 cup sugar
• 4 oz. melted shortening (not too hot)
• 1 dozen. whole eggs
• 2 tbs. baking powder
• All-purpose flour as necessary to give dough a bread-roll consistency
• 24 oz. raspberry jam
• 1 cup sugar
• 1/4 cup cinnamon
Combine yeast, water, sugar, shortening, eggs, baking powder and flour.
Roll into donut hole-size balls.
Set over warm stove and allow to rise to double in size.
Fry donuts in hot oil until golden brown.
Remove from grease and cool partially on wire rack.
Fill with raspberry jam using a spiked pastry bag.
Roll donuts in cinnamon-sugar.
Cool at room temperature.
• 1 diced small spanish onion
• 1/2 diced red pepper
• 5 raw, peeled, shredded Idaho potatoes
• 1/4 cup flour
• 1 egg (beaten)
• 1/4 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/8 tsp. ground white pepper
Sauté onions and red pepper in 2 tbs. in oil.
Add shredded potatoes quickly sauté and blend.
Remove from heat and add flour, egg, baking powder, salt and pepper.
Heat skillet and add remainder of oil.
Drop a ¼ cup of mixture in a skillet.
Form round pancakes and fry until golden brown on each side.
No in-flight meals in journeys less than 2 hours from today: All you need to know
The passengers taking flights which have a duration of less than two hours won't be getting any meal onboard from Thursday, as a government order comes into effect. The directive was issued by the ministry of civil aviation (MoCA) on Monday.
The meals, however, will be made available in flights flying for more than two hours as long as the airlines use disposable cutlery and serve only pre-packed food, the ministry clarified.
As domestic flights resumed on May 25 last year after the nationwide lockdown, the MoCA had allowed the airlines to serve in-flight meals under certain conditions. The ministry said it decided to review the on-board meal services in domestic flights due to the "the increasing threat of Covid-19 and its variants," news agency PTI reported. All three coronavirus variants of the UK, South Africa and Brazil demonstrated increased transmissibility, as reported by the World Health Organization, the ministry added.
Here’s everything you need to know about the new rules:
*To curb the spread of Covid-19, no meals will be served aboard domestic flights with a flight duration lesser than two hours.
*In case of a flight with duration of more than two hours, tray set-up, plates and cutlery will be completely disposable with no re-use, or cleaned and disinfected rotables will be used.
*Used disposable trays crockeries/cutleries shall not be re-used. Used rotables shall be thoroughly cleaned and disinfected before re-use.
*In all classes, tea, coffee,alcoholic and non-alcoholic beverage services will be in disposable cans containers, bottles, or glasses. There will be no pouring service and beverages will be served in single-use disposable units.
*All used disposable and reusable meal trays, plates, cutleries, beverages bottles, cans and glasses will be disposed of in the trash bags and carts by the crew, at the end of the meal service. The crew shall wear a fresh set of gloves for every meal beverage service.
*The passengers would be informed of the practices for strict compliance before the start of catering services by way of passenger announcements.
*The servicing of in-flight meals will be staggered among the adjacent seats as far as possible.
[UPDATE] American Airlines Literally Ran Out Of Cheeseburgers Because Their Airplane Food Is That Good
American Airlines got in touch with the Delish team and informed us that the burger served on their domestic first class flights is a totally different one from the one they serve at their Flagship lounge. So the burger everyone is talking about is still around! Oh, happy day!
But yes, they will still no longer have burgers on their in-flight domestic first class menus. So. Less happy day. Or medium day, I guess?
Original post: 10/18/2019 4:31 p.m.
Airplane food is the best food, said practically no one ever. But American Airlines' burgers? They're a whole other story. I hate to be the bearer of bad news but the airline company has recently faced a beef patty shortage and therefore has stopped serving them altogether.
I'm sorry, but it gets even worse. The airline is permanently removing the cheeseburger from their in-flight menu. They'd actually planned to do that in a few months, a note sent to affected flights obtained by View From The Wing explained, but they're bumping that date up. The item will now be replaced with an Italian ribbon ragu pasta and a side salad.
"This substitution is due to early depletion of the burger inventory in readiness for New Entrees starting in November as part of the Domestic First Class Menu Refresh," the note doubled down.
Don't worry, you'll still be able to try the burger at JFK airport's American Airlines' Flagship Lounge, Travel Codex noted a few months ago. On the bright side, American Airlines will debut a new domestic first class menu some time next month. Delish has reached out to the airlines to confirm what that menu will look like.
All this is to say, we wish you the best and are incredibly sorry for your loss. It's a tough time, we get it. But now you have a good excuse to come to make a trip to NYC!
Beat Those Airplane Hunger Blues With Travel Snacks
Don't get caught hungry next time you fly. Pack healthy, portable snacks in your carry-on bag to ward off the mid-flight munchies.
Fares may be increasing, but airline budgets are shrinking and so are the amenities, especially the snacks. While some airlines continue to offer free peanuts or pretzels, others charge $5 for a fat-laden snack box, or provide nothing to eat at all. So, plan ahead next time you travel and pack security-friendly treats to give you that boost of energy whether you&aposre mid-flight or delayed on the runway.
Dehydration is probably the most common malady, and it can leave you feeling cranky and fatigued𠄺s if you weren&apost cranky and fatigued enough already! Drink plenty of water or juice while you&aposre in the terminal waiting to board, or ask for a beverage once you&aposre in the air. Skip the alcoholic and caffeinated beverages because they dehydrate you even more. Fresh fruits can also help keep you hydrated, although you might want to avoid foods that give you gas because a change in altitude can make gas pains worse.
Fluid retention often occurs when you&aposre flying due to lack of activity and poor circulation eating salty snacks can also contribute to puffiness and swelling. To keep fluid retention at a minimum, drink plenty of water and avoid salty snack foods.
Low blood sugar can be a problem for people who have diabetes or hypoglycemia, most likely due to not being on a regular meal schedule. Planning ahead and bringing snacks is essential if you are prone to low blood sugar.
Most of the Transportation Security Administration rules for carry-on foods and beverages focus on liquids and gels: You are permitted to carry on one 1-quart clear zip-top plastic bag holding 3-ounce or smaller containers of liquids or gels. (Medications, breast milk and baby formula are exceptions.) Solid foods are generally fine, but you may not be able to get through with containers of foods that are more "gel-like" such as peanut butter, jelly, and puddings. Single serving packets of condiments are okay, as long as you have put them in your zip-top plastic bag. All food must be wrapped securely or put into a spill-proof container. You can bring the food in an insulated container, but you can&apost bring a gel pack or ice pack to keep it cold.
Rather than pay the high prices for high-fat, high-sodium snacks in the airport shops, run by the grocery store before you leave and stock up on some of these healthy items:
rrots and celery sticks
real in single-serving boxes
𠈬heese, such as string cheese or individually wrapped 1-ounce bars
•Instant oatmeal packets (ask for hot water once you&aposre in flight)
•Nuts or seeds
•Whole-grain bagel with light cream cheese spread
If you want to make some tasty snacks for the journey, see Airline-Friendly Snacks.
Every Japan Airlines flight has a self-service box of snacks available for passengers to visit as they please. You can choose as many or as few as you want from a variety of pre-packaged Japanese goodies, from crunchy fermented soybeans to candy.
Why fix what's not broken? Delta offers several classic airline snacks for free on every flight. Your in-flight options include honey roasted peanuts, pretzels, yogurt granola bars, and those amazing Biscoff cookies you always sneak into your bag for later.
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According to the U.S. Surgeon General, women, who are pregnant or who may become pregnant, should not drink alcoholic beverages because of the risk of birth defects.
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