Haute Cuisine: Lobster Pot Pie

Business Jet Traveler » October 2007
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Monday, October 1, 2007 - 5:00am

The Dish: Lobster pot pie, featuring meat from a whole fresh lobster in a white wine sauce with sautйed mushrooms and green onions, served in a homemade butter pie crust.

The Caterer: Tastefully Yours, Atlanta, (770) 455-7002,
www.tycatering.net.

Paula Kraft started Tastefully Yours 30 years ago as a bakery and also to cater to high-end clients and provide goods to Macy's Food Cellar in Atlanta. Some of her Macy's baked goods ended up on Atlanta-based corporate jets and the rest, as they say, is history. "It was all an accident," Kraft insisted.

For 23 years, she and her staff have served the private aircraft market in a 90-mile ring around Atlanta from their base at DeKalb-Peachtree Airport. "We don't have any non-aviation clients," she said. They operate 24/7 and offer an extensive menu of regional dishes, entrйes, salads, breakfasts and lighter fare.

The idea for the lobster pot pie began with a client's request for some upscale comfort food-a dish that stuck to the ribs like chicken and dumplings or chicken pot pie but was more elegant. "They wanted something that would make everybody feel good when they got on an airplane on a snowy ramp in winter," Kraft said. She ran with the suggestion and concocted the pot pie, which now ranks among her most-requested entrйes.

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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