“"Many years ago, our company founder, Al Conklin, sold a new twin-engine business aircraft to a very successful entrepreneur. He had established a bit of a rapport with the individual and, after the sale, asked him straight out, 'How can you justify the cost of this airplane?' His reply? 'What is the cost of a divorce?'"–David Wyndham, president, Conklin & de Decker”
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.
The paella prepared by JetFinity emphasizes wild seafood from local sources. The key to the frequently ordered entrée, said Halim, is the chef’s own seafood stock, which incorporates nearly 20 spices and requires some 16 hours of cooking over a low heat.
The seafood typically includes wild halibut, scallops, prawns, mussels and occasionally lobster, seared lightly and then simmered in the seafood stock with a bit of saffron. You may or may not leave your heart in San Francisco, but you’re bound to fall in love with this dish.
JetFinity, serving San Francisco-area airports. Info: www.jetfinity.com, 866-538-3464.