By William M. Dowd
As I was jetting from Albany to Chicago to Sacramento and then from Reno to Atlanta and back to Albany last week, I noted the unrelenting consistency in the food no matter which airline or regional sub-carrier was ferrying me around the country. Consistently awful.
Actually, meals on airlines have always been bad in this country, so their disappearance in recent years in favor of cardboard-tasting snacks was no great loss. But when you’ve also experienced quality meals on foreign airlines — particularly the likes of Scandinavian Airlines, Air France and Aer Lingus — you wonder why our domestic carriers can’t get it right, even in first class.
Well, perhaps there is hope. Hawaiian Airlines is trying to overcome the industry’s wretched culinary reputation.
The airline has been experimenting with offering a tasting menu in first class, comprised of 20 different entrees on a rotation, with five available to choose from on any given flight. For lunch or dinner, customers will choose three of the five, and for breakfast they will select two of three plus will receive a fresh fruit plate.
The dishes have included the likes of Hawaiian crab cake with a pinneapple salsa, rock shrimp and lemon pepper ravioli with creamy sun dried tomato/basil sauce, and chicken tandoori with a tangy makhani sauce and sultana basmati rice pilaf,” according to a company press release. In addition, they will be offering a Pomegranate Passion beverage which was created exclusively for the airline.
Quality. What a concept!
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