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Redefining In-Flight Catering

Air Culinaire Worldwide Exhibiting at NBAA SDC 2018

Long Beach Harbor

Air Culinaire Worldwide will be exhibiting at the National Business Aviation Association’s (NBAA) Schedulers and Dispatchers Conference. The event will take place February 6-9, 2018, at the Long Beach Convention Center in Long Beach, California.

To arrange a meeting, email sales@airculinaire.com or visit our global team at booth 853. For event details, visit the event webpage.

Recipe: Florida Po’ Boy

Giving a local twist to a New Orleans favorite, we invite you to try our recipe for the Floridian Po’ Boy.

Ingredients

  • 4 U10 shrimp, split in half lengthwise
  • 2 cup flour
  • 1 cup panko breadcrumbs (finely pulsed in food processor)
  • 2 tablespoons of Old Bay seasoning
  • Egg Wash
  • Spicy Remoulade
  • Old Bay slaw
  • Ciabatta or Cuban bread
  • Shredded lettuce
  • Sliced Roma tomatoes

Prepare Remoulade

  1. Add 2 tablespoons blackening spice, 1 tsp. garlic powder, 1 tsp. Worcestershire Sauce to 1 c. of mayonnaise
  2. For coleslaw, prepare traditional coleslaw with a 2 tbs. Old Bay seasoning.

Sandwich Build

  1. Bread & fry the shrimp.
  2. Add shredded lettuce to bread, top with remoulade, old bay and coleslaw. Top with fried shrimp.

Questions?

If you have any questions about this article or about in-flight catering, contact me at keithwallace@airculinaire.com.

Enjoyed making this recipe? Follow us on Instagram or Twitter and tag your culinary creations with #ACWrecipes. Have questions? Tweet @airculinaire.