A great benefit of private jet travel is the opportunity to indulge in special catering. Forget commercial's standard salted peanuts. Choices abound when you fly privately. The culinary team at Air Chef, a major jet charter catering service, has created new menus influenced by diverse flavors across the U.S. Below is a sampling of their regional specialties for a superb in-flight dining experience.
Chef Saverio Mongelli highlights NY's Italian roots with dishes such as: POLO ROLLATINI ~ Chicken Breast Stuffed with Provolone Cheese Porcini Mushrooms, Oven Dried Tomatoes and Arugula served with a Lentil and Pearl Onion Ragout.
Chef Isaias Ramirez uses the regional menu of Dallas, Texas for a down-home "Ranch Hand" breakfast: HUEVOS RANCHEROS ~ Spanish Manchego Cheese Scrambled Eggs with Crisp Tortillas, Saut'ed Potatoes, Refried Beans and Fresh Salsa Picante.
Chef Miguel Sanchez incorporates San Francisco's "California Cuisine" with flair: SHOYU SEARED LAMB ~ Thai Chili and Soy marinated Roasted Lamb Rack served with Braised Bok Choy and Coconut Rice.
Author: Lauren Siegel
Author Bio:
Lauren Siegel has been with Jets International �C www.jets.com - since its founding. In her current role as Communications Manager, she writes and edits company marketing material including monthly newsletters for both clients and vendors.
