Redefining In-Flight Catering

Monthly Archives: October 2015

Tips for Five-Star In-Flight Caviar Service

A common question when planning an in-flight caviar service is “How much caviar should I buy for the flight?” There are many factors to consider when purchasing caviar, such as: How many passengers will be on-board? How are you serving the Read More

Corporate Flight Attendant – Susan Friedenberg

Susan Friedenberg

In this week’s corporate flight attendant spotlight, we had the honor of interviewing Susan Friedenberg, who is not only a highly visible member of the business aviation community, but is also an accomplished stand-up comedian. Read along to learn more about Read More

Exploring Botanicals: Herbal Tea and In-flight Catering

Herbal tea with chamomile

While the business jet industry was born in the 1960s, it is estimated through archaeological finding that humans have been consuming botanicals for some 60,000 years. Thanks to the thriving business aviation industry, these two worlds, at seemingly opposite ends of the human evolutionary calendar, work together on a daily basis. Herbal tea is different from regular tea since it is made from various parts of botanicals instead of from tea leaves. While herbs have been used Read More

Recipe: Mexican Mole

Before we get into making mole (pronounced “moh-layh”), lets first take a quick look at how it came about. It is believed that mole came from pre-Hispanic times and that Moctezuma, king of the Aztecs served mole to Cortez. The dating of the origin of mole has Read More

Business Aviation Travel Tips and In-flight Catering for Mexico City

The Grand Prix of Mexico will be hitting the streets of Mexico City next week, so it is a prime time to get to know this capital city. While many of Mexico’s most visited cities are located along the Pacific and Gulf of Mexico Coastlines, Mexico City is a landlocked Federal District that Read More

Steak Tartare

Steak tartare is a classic dish designed to highlight fresh, lean beef. Open to many interpretations, you will find that most all recipes call for salty and sour ingredients to balance out the rich meat flavor. To execute this dish like a professional, use the freshest possible beef and serve it cold, on cold plates. Below is a Read More

Business Aviation Travel Tips and In-flight Catering for Austin, Texas

Will you be traveling to Austin next week for the grand prix? If it is your first time there, we’ve got you covered with insights into the city. While Dallas and Houston get their fair share of attention, the capital city of Texas has been growing in popularity.

Located in Central Texas, Austin is situated alongside the Colorado River. Two airports are located in Read More

Pinchitos Morunos (Andalucian Chicken)

Originating in the Andalucía region of Spain, Pinchitos Morunos are a popular dish served as tapas. These skewers are traditionally prepared with lamb or pork, but are just as tasty using chicken. This recipe works well with the addition of sweet or spicy flavors, so get creative with the addition of some chili powder or honey when mixing together your marinade. Pinchitos Morunos can be cooked indoors in a heavy pan or outdoors on the grill. Enjoy your taste of Spain Read More

Business Aviation Travel Tips and In-flight Catering for Lima, Peru

As South America heads toward its summer season, people experiencing increasingly colder temperatures in the Northern Hemisphere start to turn their aircraft southward. With a unique culinary scene, a Pacific coastline and a growing urban center, Lima is a great location to Read More

California White Sea Bass Carpaccio

Seabass Carpaccio

During my time as a chef in Carmel-by-the-Sea, California, I had the honor and pleasure of catering to some of the world’s wealthiest individuals at their homes. Events could be for as many as 350 guests for an executive company party or as intimate as an exclusive celebratory dinner for four. Being that Carmel is a small community, a lot of the guests were clients of mine in Read More