The Inflight Dish
Flying more than 100,000 miles a year for delicious meals around the world translates to a ton of tray table time. Depending on the airline and the seat, in-flight meals can run the gamut from good to bad to just plain ugly. Up in the air, I find my normally high culinary standards shifting, as I eagerly throw back countless salt-water flavored Bloody Marys and begin to enjoy questionably edible, often geometrically shaped meal items. After completing a round-the-world food adventure in 2010, I'm stepping it up a notch in 2011. Not only will I surpass last year's air mileage goal, I'll be heading off the beaten path to new culinary destinations, the kind that aren't serviced by my preferred carrier. While experiencing diverse cultures through local cuisine, I'll be stopping by upgrd.com to dish about the wild, weird and wondrous world of in-flight dining.
Elyse Pasquale is known as Foodie International. In 2010, she traveled to the far corners of the globe and had some of the most delicious -- and outrageous -- food the world has to offer. Elyse pushed her own culinary boundaries and was rewarded with many perfect meals, new friends and one-of-a-kind experiences. Amidst constant calculations, waiting for last minute airfare deals, making leaps of faith and relying on serendipity while the pieces fell into place, this project was the edible adventure of a lifetime. In 2011, Foodie International takes her journey to the next level, stepping off the beaten path and into new culinary horizons. Follow her adventures online at www.foodieinternational.com
