When you say the words “airplane food,” most of us—even those flying first class—conjure up images of half-warm chicken, tired pasta or a piece of beef that may still be breathing. All of it served on a flimsy tray like a TV dinner, with plastic utensils, a side of salty peanuts and perhaps a glass of wine descended from Kool-Aid.
When you think private jet cuisine, on the other hand, picture linen tablecloths, solid silverware and real crystal glasses. Start your aviation adventure with appetizers such as crab cakes or bruschetta, followed by entrees of filet mignon (herb-crusted with a cabernet demi-glace), lemon caper chicken or mahi-mahi with grilled pineapple. Finish your meal with tiramisu, crème Brule, or key lime pie (or all the above). Ice-cold sparkling Pellegrino or Evian water, of course, and every possible wine you can imagine. Oh, and you’ll probably have a newspaper or two alongside the meal, or perhaps a magazine of your choice.
Cuisine aboard a private jet is the difference between Motel Six and a five-star luxury resort. Every broker has a preferred provider for their charters, and, in the case of Tampa-based Elite Air, they often rely on local Primos Gourmet Catering. Elite’s Shea Gibbs notes, “They always delight and surprise our clients with new and interesting cuisine”.
Your jet broker will not only handle the details of your flight and the aircraft best for your mission but also coordinate your preferences in onboard cuisine. You’ll be offered a menu that would do justice to a Michelin-star restaurant.
Among the offerings are fresh seafood, cured meats, aged cheeses and specialty dishes from the Orient or Middle East. Specific needs, such as kosher or gluten-free meals, are easily handled by inflight caterers.
One factor in your food choices is the length of your flight. Don’t expect to enjoy three leisurely courses on a two-hour hop. However, overnight flights are going to suggest both a comforting meal to put you to sleep and a light breakfast to get you restarted.
If you’re planning to relax on your flight, this can also affect the meal choices or, if you’re holding business meetings en route, you may be satisfied with charcuterie boards and cheese platters. In many cases, the charter service is going to include individually wrapped light snacks, a few liquor selections and soft drinks and water. Want a bottle of Dom Perignon? That’s going to be billed separately.
Remember that foods that are happy on your tongue at ground level may not be so happy in the air. Wine experts warn that a sweet wine can become thin and dry at high altitudes, which is why many charters have the wine served early in the flight before they reach 40,000 feet. By the same token, spicy foods (think curry) can be…shall we say.. “enhanced” at higher altitudes. Tone down the bloody marys slightly, and save the chili peppers for your arrival.
Oh, by the way, if you have a furry friend aboard, don’t worry. Your pets may not get linen, but they’ll dine on specially prepared meals with their own water bowls, enjoy crunchy treats and even have plush beds or soft blankets for a nap.
Bon appetite!
Chris Caswell is an award-winning writer and the former editor of several yachting magazines. He has appeared on Oprah as a boating lifestyle expert and hosted the Marine Voyager series on the Speed Channel.
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