LOS ANGELES, Calif. – It’s at best rare to hear the words “bright,” “seasonal,” “satisfying,” or “decadent” applied to most airline food. But these are exactly the terms used by celebrated Los Angeles chef, Suzanne Goin, to describe the first series of gourmet meals she’s designed in a new collaboration with Singapore Airlines. The new dishes will make their debut on the carrier’s flights from Los Angeles and San Francisco to Singapore starting August 1, 2011, and are a key ingredient in SIA’s $500 million annual investment in quality inflight dining.
Suzanne is the newest member of SIA’s prestigious International Culinary Panel, which has included such respected names as Gordon Ramsay and Georges Blanc. She is also an award-winning culinary artist perhaps best known for the excellence of her Los Angeles-area restaurants: A.O.C., Tavern and Lucques, the recipient of a 3-star review from the Los Angeles Times.
Business and First Class passengers can select from the following selection of soups, salads, main courses and desserts, among additional choices:
Crabmeat salad in chili-lime salsa with avocado, roasted baby beets and creme fraiche
Roasted red bell pepper soup with ratatouille and pistou
Sauteed prawn in yellow tomato confit with chili and cilantro
Yellow tomato soup with mozzarella, cherry tomatoes and basil
Beef daube with baked ricotta, spinach, cherry tomato confit and feta salsa verde
Seared salmon with corn succotash (corn kernel, onion, fava bean, zucchini) and roasted cherry tomato butter
“The Devil’s Chicken” with leeks, fingerling potato and mustard bread crumbs
Grilled rib eye of beef with artichoke-potato hash and black olive chimichurri
Braised short rib of beef with potato puree, baby spinach, horseradish cream
Warm crepe with lemon zest and hazelnut butter, vanilla ice cream
“In creating these menus for SIA’s inflight dining, I imagined both our customers’ favorite dishes from our restaurants that could work for galley preparation as well as those that I personally would like to have over a long flight, like the beef daube or our signature ‘Devil’s Chicken’ with leek and mustard bread crumbs,” said Goin. “I share SIA’s high standards for quality and know that with careful design and collaboration, we can offer the traveler a superior meal befitting a world class airline.”
“We operate the world’s longest flights, so an excellent dining experience truly matters to our passengers,” said C.W. Foo, SIA’s top executive in the Americas. “We’ve built a global reputation as one of the world’s best travel experiences based on service, and quality meals are an essential part of that formula.”