“"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: Egg Soufflé
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. The quiche-like mixture is then baked in a croissant shell. Hey, nobody said it's heart healthy. But it tastes great.
The Caterer: Silver Lining, Pompano Beach and West Palm Beach, Fla., (954) 917-1020, www.silverliningflightcatering.com
Silver Lining Inflight Catering is the culinary child of Mitch Amsterdam and Mike Linder, who launched the business in 2003. Today, it has 55 employees and kitchens in Pompano Beach and West Palm Beach, and it serves business aviation customers at most of South Florida's airports. In July, the pair opened the Jet Runway Café next to Fort Lauderdale Executive Airport.
Among the standouts on Silver Lining's varied menu: vanilla poached lobster, which has a smooth sauce reduction from the poaching liquid combined with cream, vanilla and brandy; and Moroccan spiced lamb, which comes with a tropical mojito pureé (primarily mint, sugar and rum with a hint of garlic).