Alaska Airlines is Settlement Eat on board the plane again. Starting this spring, the first -class travelers fly San Francisco International Airport
(SFO) The main eastern coast cities will enjoy a refreshing list created by the head of the chef at Michelin Brandon Jew. Meanwhile, the main travelers in the cabin can look at a bold, bold container -based vertex by the Seattle -based Evergrens, which is available for pre -order on selected trips starting from April 30.
Based on a partnership launched in the fall of 2024, the airline expands the Kantonian dishes from Tahi Brandon to new first -class roads, while also offering more nutritious and delicious options for economic passengers. Alaska Airlines goal: raising expectations for dining on the plane, whether you are in the front row or near the wings.
Cantonian fusion at an altitude of 35,000 feet
The owner of Mister Jiu’s in San Francisco and James Bird, Brandon Jewish Prize, created a new list presented on some first -class flights from San Francisco to New York ( New York JFK Airport
and Newark Liberty International Airport
), Boston Logan International Airport
Washington, DC (both of them Ronald Reagan Washington National Airport
and Washington Dallas International Airport
) And Orlando International Airport
.
Among the new choices are the creative differences in classic cantone cuisine, as the carrier continues to emphasize sustainable foods locally produced from the philosophy of chefs and cultural heritage. “Chef Jews is the perfect partner because of his creative style and his ability to create meals that suit a variety of tastes.
Brandon Jewish chef also shared his enthusiasm. “When I developed the first menu cycle, I learned to rely on delicious sauces on its own and create dishes that feel a feeling of place – whether it mentions the guests of the house or made them excited to visit San Francisco Chinatown where my restaurant is located.”
“Cultural stories novel through food”
The first -class spring menu includes three prominent dishes. The French Hong Kong elites are a delicious breakfast option prepared with roasted brioche and topped by pink strawberry and sausage in the lap. Styple Creek Ranch short ribs, made of a short rib cooked in the traditional marinade shio koji water, served with broccoli rice rice and puso with roasted walnut squash. Smilee chicken smoked from tea, dish with crunchy chicken thigh, smoked soy, smoked with traditional tea leaves, and served along with lightly pickled lotus roots and sticky Lotus rice with a traditional Chinese Chinese sausage.
The Jewish chef stresses that these lists are more than taste; They are the novel of cultural stories through food. The use of Lap Cheong from Wyceen Foods in San Francisco and meat that suffers from pastures from STIMPLE CREK tradition and sustainability. This fusion of heritage and modern innovation is highlighted in cooking Alaska experiences on board.
- SFO – BOS, DCA, EWR, JFK, IAD, MCO Breakfast: French Hong Kong elites
- SFO – JFK, EWR • Lunch/Din
- JFK, EWR – SFO • Lunch/dinner: smoked soy chicken tea
- SFO – BOS, DCA, IAD, MCO • Lunch/dinner: smoked soy chicken tea
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Next plant option
While first -class passengers get chef’s creations, Alaska air lines also bring cooking to the main cabin. Starting at the end of April, the airline will provide the best plant for plants made of plants, which is a completely based plant -free option that has been developed in partnership with Seattle -based Evergreens. This harsh dish is characterized by chimichurri, avocado, quinoa, and aspect of habanero, and offers a packed meal for travelers looking for more healthy and sustainable options.
The meal is available for pre -order on the majority of flights exceeding 1100 miles. This cooperation reflects Alaska’s greatest commitment to providing choice and quality across the cabin. Best Plants Bowl provides a taste and feeding on the height of the lamp, whether it is passengers on a plant -based diet or prefer just a lighter meal on the plane.
David Rodriguez, manager of planning and drinking programs at Alaska, said that the delicious new dish is not just a healthy option. It is also good for the planet. “We have created the best grain container made of plants to prove that vegetable food should not be nice.”