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Redefining In-Flight Catering

Colorado Game Day In-Flight Menu

The Big Game is around the corner, so it is time to think about Colorado cuisine for the two-hour flight from Denver to San Francisco. Below are some local flavors that will please your passengers — featuring local ingredients, cooking styles and traditional regional flavors. We invite you and your team to experience a taste of Denver on your journey down to San Francisco or on your way home.

Starter

Savory Herb Cheese Cake – House-made herb cheese cake, fresh veggies, crostini.

Appetizer

Colorado Lamb Meatballs – Spicy tomato sauce, caramelized onions, yogurt sauce.

Sandwich

Red Bird Panini – Grilled Red Bird Farms Chicken, pesto, provolone, sweet potato chips.

Soup

Cheddar Ale Chowder – Dry Dock IPA, local cheddar, potatoes, bacon.

Entree

Bourbon-braised Brisket – Carbondale grass-fed beef, Stranahan’s Bourbon, Palisade peach glaze, roasted root vegetables, red potatoes.

Dessert

Peach Crumb Cake- Palisade peach compote, whipped cream.

Recipe: Cheddar Ale Chowder

Ingredients

  • 2 cups of diced leeks (Only use white and light green part of leeks; wash and rinse)
  • 1 cup of small diced celery
  • ½ stick of unsalted butter
  • ⅓ cup of flour
  • 2 cups of whole milk
  • 1 ¾ cup of vegetable broth
  • 1 bottle of Dry Dock IPA
  • 1 TBSP Worcestershire sauce
  • 1 tsp. dry mustard
  • 4 cups of shredded sharp cheddar cheese
  • 5 slices of bacon cut into ¼ in strips
  • 1 cup of diced potatoes ½ inch diced
  • Salt &Pepper, to taste

Method

  • Render bacon in pan until nice and crispy. Drain fat from bacon, keeping fat to sauté potatoes. Place crispy bacon on paper towel and save for garnish. Sauté diced potatoes in bacon fat until golden-brown, then cook in pre-heated oven at 350 F for 10 minutes.
  • Cook leeks, celery and garlic with butter in heavy saucepan over medium heat. Stir occasionally until vegetables are tender, about 3-5 minutes.
  • Reduce heat to medium-high and add flour; cook for an additional 4 minutes.
  • Add stock, milk and beer. Whisk during the process to incorporate all ingredients; about 5 minutes.
  • Add Worcestershire sauce, mustard and season with salt pepper.
  • Add cheese one cup at a time, stirring continuously until cheese is melted and smooth. Do not bring to a boil; keep warm until serving.
  • Garnish with crispy bacon and roasted potatoes.

Questions?

If you have any questions about this recipe, contact me at jdetloff@airculinaire.com.

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