““When I made the film The Invention of Lying, they gave me a private jet for getting back and forth between New York and London. I thought, ‘I will never use it’ but I ended up using it every weekend. You turn up, right, and the airport is completely empty. I mean, there’s just someone at the desk and then the pilot, who says, ‘Are you ready to go?’ and you say, ‘Don’t you want to see my passport?’ and he goes, ‘Oh yeah, I suppose I’d better.’” ”
Haute Cuisine: Gourmet Cupcakes
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.