“"I've got a list of corporations that have gotten out of their airplanes [because of criticism from politicians]. It is the stupidest thing I've ever seen. When you look at the time and cost savings; it does not make sense not to fly [privately]. You can't let public perception interfere with your business decision to fly. It either is a good business decision or it isn't."”
Haute Cuisine: Air Culinaire
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. But what really sets it apart from ordinary filet mignon is the accompanying mushroom medley, which begins with sautéed, caramelized shallots and pearl onions and a variety of high-density mushrooms. To that Lano adds a red wine to create a rich brown demi-glace and, as a final touch, truffle oil and seasonings. In what the chef describes as a sort of backwards presentation, the mushroom medley serves as a lush bed for the steak, which is finished off with a fresh herb garnish.
THE CATERER: AIR CULINAIRE, (866) 679-9341 (U.S.), +44-209-993-5522 (London, for callers outside the U.K.), www.airculinaire.com
Air Culinaire operates 13 U.S. kitchens and one in London. Caterers acting as vendors for Air Culinaire serve more than 1,000 airports worldwide under the CaterLink brand