Haute Cuisine: Gourmet Cupcakes

Business Jet Traveler » October 2008
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Wednesday, October 1, 2008 - 5:00am

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.



The Caterer: Sensations in-flight Catering, Saugus, Mass. (near Boston), (781) 233-5150, www.sensationsinflightcatering.com.

Sensations, which began serving the business aviation community five years ago, is now a major player in the Boston area. Co-owners Michael DePaolis and Steven LaRosa, whose customers include the world champion Boston Celtics, expect to open additional kitchens in Bradley, Conn., and Providence, R.I. The Boston kitchen is 10 minutes from Logan International Airport and Sensations' 28 employees keep the operation going 24/7. Last spring, the company opened an on-site bakery, bringing in three specialty chefs.

"The idea for gourmet cupcakes was born in that bakery," said DePaolis, "Believe me, they're not just for kids."



Besides the cupcakes, Sensations' bakers are doing ethnic breads, pastries, brownies and more. Seafood also takes a premier place on the menu; Dover Sole Mineau sautéed in classic lemon and wine sauce and Algonquin lobster in aged sherry butter and shallots are among the offerings.

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“"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”

-David Wyndham