Flying » In-flight Caterers

Haute Cuisine: Sea Bass Papillote
December 1, 2008
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The Dish: Sea Bass Papillote
Haute Cuisine: Gourmet Cupcakes
October 1, 2008
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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.
Haute Cuisine: Tortilla Soup
August 1, 2008
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The Dish: Tortilla Soup. Seasoned chicken stock is the foundation of this Southwestern staple, to which executive chef Emiliano Ramirez adds sautéed celery, carrots, yellow and green squash and fire-roasted tomatoes. Next come strips of chicken breast that Ramirez has grilled separately.
Haute Cuisine: Roasted farm-fresh New England Veal
June 20, 2008
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The Dish: Roasted farm-fresh New England veal tenderloin coated in a crust of puree of fennel, garlic and sage. The veal is centered with steamed Maine lobster served with cognac butter.
Haute Cuisine: Salad Nicoise
June 1, 2008
The Dish: Salad Niзoise, featuring seared ahi tuna on a bed of butter lettuce, surrounded by steamed red potatoes, cooked and refreshed green beans, tomatoes and a boiled egg. The dish is topped off by capers and kalamata olives and a dressing prepared from white wine vinegar, Dijon mustard, pepper, garlic crushed with salt and extra virgin olive oil.
Haute Cuisine: Filet of Minnesota walleye pike
August 1, 2007
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The Dish: Filet of Minnesota walleye pike encrusted in pumpernickel, served on a bed of cranberry, wild rice with mixed fresh greens and rustic bread.The Caterer: Atiki's Flight Catering, Minneapolis-St. Paul and Chicago, (888) 856-7884, www.atikiscatering.com.
Haute Cuisine: Roasted garlic toast points with a Caribbean shrimp seviche
June 1, 2007
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The Dish: Roasted garlic toast points with a Caribbean shrimp seviche and candied lime. The Caterer: Fivestar Gourmet, Detroit, (248) 666-3630, http://www.pentastaraviation.com/private-jet-catering.html
Haute Cuisine: Jumbo prawns
April 1, 2007
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The dish: Jumbo prawns hand-rubbed in a selection of dried chilis and served with mangoes, tomatoes, cucumbers and cotilla cheese with choice of dressing. The caterer: In Flight Services, Phoenix, (866) 844-2300.
Haute Cuisine: Organic breakfast quiche
February 1, 2007
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The Dish: Organic breakfast quiche. Pan-seared shitake mushrooms combined with tender baby spinach, organic whole milk and farm-fresh eggs. Served with heirloom melons and berries. The Caterer: Chefs With Altitude, El Segundo and Irvine, Calif., (877)-CWA-4141, www.chefswithaltitude.com.

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