FLIGHT TASTINGS

Welcome to all things food for flight attendants. This blog has been created as a community service to flight attendants, who are tasked with the job of producing culinary masterpieces at 43,000 feet, where running out to the store is no longer an option!...

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SUMMER SALMON I know, I’m late in posting this. It’s snowing out and this plate has watermelon...but appreciate the gorgeous cured salmon cucumber appetizer!!

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TUNA PERFECTION Listen up foodies! This is the big Kahoona of deliciousness. Sesame seared tuna on a rice cracker topped with wasabi aioli, pickled ginger, and wasabi caviar. It doesn’t get any better than this. Thank you executive cuisine!

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PRESENTATION IS EVERYTHING! Mixed berries for dessert can be beautiful.

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Kona Style Strip Steak I just came back from a 10 day Hawaiin food fest, and I had to share this masterful creation with you. Bulgogi marinated strip steak with grilled Asian pears and Kim Chee fried rice. Kudos to Twin Engine Catering in Kona for supplying the goods!

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TRADER JOES ALMOND CROISSANT Anyone who knows me knows I live for the perfect almond croissant. Grocery stores off the shelf version are not even in the running. This version from Trader Joes holds its own. They can be found in the freezer section. If you can't get to a Paris boulangerie, try these bad boys fresh from the oven. Swoon

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PUT SOME OOOH LA LA IN YOUR FRENCH TOAST! Finish off the French toast by grilling one side with sugar. This forms a caramelized crust that is worthy of a creme brûlée. Add toasted pecans and fresh fruit and you will be saying ooh la la!

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SAVORY PARFAITS These are my new favorites for quick and delicious! Beautiful to look at and a fiesta of flavors to boot! Seared peppered tuna, coconut jasmine rice, fruited salsa, topped with soy ginger reduction and wasabi caviar. For those in fear of raw tuna....Grilled chicken with coconut jasmine rice, cucumber relish, topped with spicy peanut sauce and crushed peanuts. It jus doesn't get any better than this!

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WATERMELON REFRESHER We all know it is watermelon season, and there is no better time of year to enjoy this fruit! Try this simple preparation and I guarantee you will make it again! The magic comes from adding mint, lime juice and lime zest. For this salad I added mango, for color. Cube or use a melon baller for the watermelon, add chopped mint, a healthy squeeze of lime juice and some zest. It is great on a hot day, or after a heavy entree. Note: You can also serve on mini skewers. Cap with a small piece of mint.

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ZIPPY BOARDING SNACK-Wasabi Schmear I love quick individual boarding snacks. This one was inspired by a recipe from www.foodrepublic.com It is edamame based, with wasabi to add some heat. I added some hot pepper jelly to take it to the next level of spicy. Serve with crispy wonton chips, and keep water close by to put out the flames!

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🗼 BREAKFAST IN PARIS I don't know about you, but I always seem to have a quick breakfast flight out of Paris to some other Euro city, and it's never just one passenger! I need to serve fast and fabulous, and Uppersky-gourmet.com always delivers! I order these beautiful berry bowls served in a carved out grapefruit half. This means one less dish to worry about! I have boulangerie style quiche (fromage et jambon), and of course...les pain au chocolate. (Pardon my weak French, but you get the gist). Warm the quiche on low heat, serve the fruit and quiche on one plate, and walk around with a basket of gently warmed croissants (have some plain and almond as well), and Voila! Breakfast is served, and cleaned up in a jiffy! I beg of you...DO NOT leave this beautiful city without eating at least one boulangerie quiche and a chocolate croissant!! 🇫🇷

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WHEN IN SPAIN... I recently traveled to Spain and ordered these specialty crustaceans called Percebes for the flight home. They are a delicacy to Northern Spaniards, and best served to first timers with a fearless palate! These barnacles (yes, barnacles) were a fun starter and created an amazing dining experience for some weary travelers! Pair with a chilled Albariño and you will be smiling in Spanish! **Note: For more information and directions on how to prepare and eat, check out: www.erikras.com

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SPRING Take advantage of the jewels of the season with this Spring Menu! STARTER Lemon zested fennel salad with butter and raddicho lettuce, orange segments, shaved Parmesan reggianno, toasted walnuts, finished with a sprinkle of coriander, fennel fronds and honey lemon dressing ENTREE Grilled salmon paired with minted spring peas and baby carrot bundles Serve with asparagus risotto DESSERT Rhubarb and strawberry crumble a la mode

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SHRIMP COCKTAIL TWIST Shrimp cocktail is a standard appetizer. That doesn't mean you have to serve it in a standard dish! For a quick boarding snack I put these shrimp in espresso cups with the dip sauce already placed at the bottom of the cup. Some shrimp are grilled with salsa verde, the rest are traditional with cocktail sauce. The dill and lemon add a splash color.

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AIR GOURMET LAX If you are headed to the LA area, give Air Gourmet a try. They have a diverse, flavorful menu! www.Air-gourmet.com

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BANH MI BITES Looking for flavor, color and crunch? Look no further. These little bites pack a punch. Nicole is a food blogger who has some fantastic recipes, and this is a great example! This is the perfect snack for a flight where there is not enough time to serve breakfast AND lunch. Your passengers will love and appreciate the fiesta of flavor! Note: I used a little less garlic than recipe calls for Go to cookingforkeeps.com for the recipe

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SCRAMBLED EGGS ARE NOT BORING At least not when you serve them with sweet fire beets from Whole Foods and throw on some grilled asparagus.

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BEST SALMON EVER Are you sick of serving salmon with the fruit salsa? Listen up fabulous flight attendants and wannabe chefs...this is my new go to dish. I am going to go so far as to say this is the best meal I have ever served. It has all the elements that make up a nice dish: Color, Texture, Flavor and Height. Grilled salmon on a bed of spinach , topped with pickled onion and orange segments. Served with: Butternut squash risotto topped with slow roasted sweet tomatoes, micro greens and a Parmesan crisp Drizzle with balsamic glaze and savor every bite!! (Pardon the paper plate, this was my dinner-no china required).