Flying » In-flight Caterers

Haute Cuisine: This chocolate mousse hails from Brazil
February 26, 2013
This chocolate mousse hails from Brazil
This light, airy and delicious confection is a variation of a dessert born in France in the 1600s, following the introduction of Spanish hot chocolate.
Haute Cuisine: A Magical Paella
January 28, 2013
Haute Cuisine: A Magical Paella
Paella had its Western origin in Spain around the 10th century, when Moorish Muslims occupied much of the Iberian Peninsula and brought with them the cuisine of their native North Africa. There are probably as many paella recipes today as there are chefs who make the dish, according to Amina Halim, owner and founder of JetFinity, a San Francisco-based business aviation caterer.
Haute Cuisine: Maple Farms Blueberry Duck
August 8, 2012
Haute Cuisine: Maple Farms Blueberry Duck
Every ingredient in this dish–duck, blueberries and Indian wild rice–comes from local sources, said Kristen Wasyliszyn, owner and chef at Atiki’s Flight Catering. Wasyliszyn lightly rubs the duck with hazelnut oil for a subtle, nutty flavor and broasts it in high heat to render the outside crisp while the inside remains tender and moist.
Haute Cuisine: Breakfast Struddle
February 1, 2010
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The Dish: Breakfast Struddle Gourmet Airfare in Detroit has reinvented the venerable apple struddle. The caterer's signature "breakfast struddle" features beaten eggs with cheese and cream and a touch of orange juice for color. To that the chef adds spicy sausage or bacon, or mixed vegetables for non-carnivores.
Haute Cuisine: Air Culinaire
December 1, 2009
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.
Haute Cuisine: Egg Soufflé
October 1, 2009
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.
Haute Cuisine: Sin in a Tin
September 1, 2009
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The Dish: Sin in a Tin This perfectly named chocolate pâté, which is laced with 60-percent Belgian bittersweet chocolate, is created from an old French recipe. But it isn't the recipe that makes it special as much as the proper assembly of ingredients, said the chef. The dessert can be served plain or with fresh berries.
Haute Cuisine: Naan
June 1, 2009
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The Dish: Naan
Haute Cuisine: Nigiri Maki
April 1, 2009
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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.
Haute Cuisine: Lobster Popcorn with Lemon Butter
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.

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