Redefining In-Flight Catering


National Whipped Cream Day

National Whipped Cream Day

January 5th is National Whipped Cream Day in the United States! Whipped cream might just be one of the most overlooked items that we use for desserts. Read More

Recipe: National Cream Puff Day

Recipe for National Cream Puff Day

January 2nd is National Cream Puff Day in the United States!

These little sweets, also known as profiteroles, are choux pastry balls filled with a sweet cream filling that is similar to a pastry cream. Read More

Recipe: National Bloody Mary Day

Recipe for National Bloody Mary Day

Did you know January 1st is National Bloody Mary Day in the United States?

The Bloody Mary has many conflicting claims of who invented this popular drink. Read More

Traditional English Christmas Pudding and Mulled Wine Recipes

Christmas pudding with cream

Once the main course has been enjoyed, followed by a suitable break to aid digestion (which usually includes traditional parlour games, such as charades), it is time to move onto the dessert, which must of course be the English Christmas Pudding, Plum Pudding or Figgy Pudding – as the song goes! Read More

Traditional English Christmas Day Chestnut Stuffing Recipe

Traditional English Christmas Day Chestnut Stuffing Recipe

As the nights begin to draw in earlier, our thoughts are turning to Christmas. Deciding what delicious dishes we would like to share with our family and friends; serving up the perfect traditional Christmas Day lunch. Read More

White Wine Broth Mussels with Roasted Linguica

white wine broth mussels roasted linguica recipe

Here it is, that time of year where people of the northern hemisphere start grabbing their scarfs, mittens, down jackets and armfuls of firewood to keep father winter at bay. For many, bundling up and embracing the heat is the only way to avoid uncontrollable shaking and teeth rattling, as well as avoiding frost bite. All this cold screams for food that sticks to our insides, providing additional layers of warmth to keep us going through the winter. This is the season most of us are living in for the next few months.

Down here in Florida, we also experience “cold” weather, albeit a little less than the rest of the world.  Our temperatures might not see anything south of 45 F, but we still get chilly and do what it takes to keep warm. Yes, we may be wearing our shorts and flip flops with long-sleeves sweatshirts, but we are not crazy. When the weather gets a bit low for us, we still pine for the comfort foods of wintertime but we are not subject to confining ourselves to our homes. Florida’s weather provides us with the opportunity to celebrate warm comfort foods associated with the cold weather and still be able to have fun outdoors.

Below is a quick and easy recipe I often turn to when the weather has not extinguished my drive to be outside or my passion for fire grilling. I will prepare this as a buffet appetizer for a large gathering of friends on the back patio or at a tailgate party, using nothing more than my charcoal grill and a good sauce pot. It is also a perfect dish for two, when my wife and I have loads of holiday shopping to do and not much time to prepare a full meal. The first components: the charred linguica, cherry tomatoes and fennel, along with the buttered sea salt baguettes, can be prepped ahead of time and warmed when the mussels are ready for serving.  A nice garnish of fresh parsley helps round out the flavor and adds just a bit of acid to the heavy cream and generous amount of butter. I commonly serve this dish with a nice Albariño or a Mencia.

Happy eating and stay warm! I know I will, next to the grill.

Recipe: Mussels in White Wine Broth with Charred Linguica, Cherry Tomatoes and Fennel served with Grilled Buttered Sea Salt Baguettes

Roasted Linguica, Cherry Tomato and Fennel

  • 2 oz/60g Olive Oil
  • 16 oz/450g Linguica, skins removed and medium slice
  • ½ tsp Crushed Red Pepper Flakes
  • 8 oz/225g Cherry Tomatoes
  • 4 oz/115g Fresh Fennel, thin sliced
  • 1 oz/30g Fresh Parsley, chopped

Grilled Buttered Sea Salt Baguettes

  • 2 Baguettes, sliced lengthwise into 6 inch pieces
  • 6 oz/170g Whole Butter
  • 1 oz/30g Sea Salt

Red Wine Broth Mussels

  • 3 oz/85g Olive Oil
  • 12 oz/340g Whole Butter
  • 8 oz/225g Yellow Onions, medium dice
  • 1 tsp Smoked Paprika
  • 2 oz/60g Fresh Garlic
  • 32 oz/910g Mussels, washed and cleaned
  • 16 oz/450g White Wine
  • 4 oz/115g Heavy Cream


Light the charcoal briquettes and burn until a light ash appears on the outer rim of the briquettes.
If using a gas grill, preheat on medium-high heat.

Roasted Linguica, Cherry Tomato and Fennel

  • Combine the olive oil, linguica, cherry tomatoes and fennel in a bowl and mix until incorporated.
  • Season with crushed red pepper flakes.
  • Carefully place the linguica, cherry tomatoes and fennel on the grill and cook until pieces are slightly charred around the edges.
  • Remove from the grill, toss with fresh parsley and reserve warm for future use.

Grilled Sea Salt Baguettes

  • Slather the cut side of the baguettes with butter and sprinkle with sea salt.
  • Place baguettes over hot coals and grill until the bread is marked.
  • Remove from the grill and reserve warm for future use.

White Wine Broth Mussels

  • Place a stock pot over the coals, then add olive oil and two ounces of the butter.
  • Add yellow onions and smoked paprika, and sauté until onions are translucent.
  • Add fresh garlic and stir mixture until the garlic is very lightly browned.
  • Add mussels and stir to incorporate all items.
  • Add white wine to the pot and cover with a tight-fitting lid.
  • Continue to cook for 3 to 5 minutes.
  • Remove the lid, add heavy cream and stir to incorporate.
  • Place the lid back on and continue to cook for an additional 3 to 5 minutes.
  • Remove the lid and check that the mussels have opened.
  • While stirring, slowly add small pieces of the remaining butter to the pot until all butter is used.
  • Remove mussels from heat.

For Service

  • Place several mussels into a ceramic bowl, with the open mouths of the mussels pointing up.
  • Add a spoonful of charred linguica, tomato, fennel mix into the center of the mussels.
  • Using a ladle, pour the broth on top of the mussels and linguica mix.
  • Place a piece of the buttered sea salt baguette on top.
  • Garnish with fresh sprig of parsley.


If you have any questions about this recipe or food safety and culinary training, contact me at For questions about in-flight catering, contact

Recipe: Pumpkin and Rosemary Risotto

As a follow up to the blog article about English Halloween traditions and culinary influences, we invite you to try out this seasonal recipe that is sure to get your passengers into a festive mood. Read More

British Strawberries – Eton Mess Recipe

The first appearance of British strawberries in our shops and supermarkets signify the start of British Summertime (despite the British weather!). May 1 is the official start date of the British berry season and the strawberry is the first of these fruits to appear. The British strawberry season runs from May through to September with the peak season being June and July. Our British climate is perfect for growing and producing the best-flavoured soft fruits in Read More

A Twist on the Beignet

Traveling to the “Big Easy,” New Orleans, one of my favorite things is to go to Café Du Monde in the Old French Quarter to get this sweet, soft pillow that tastes like heaven – the beignet. I am not a huge fan of sweets (even though my wife would argue with me on that), but while wandering through the French Quarter, I found a Read More

Back to Basics – Roasting a Whole Chicken

There are a lot of things that occur each day that remind me of my childhood. A song on the radio, a specific model of car, a certain spoken phrase or even the way the sun and clouds look can bring back a flood of Read More