Sluggoonsluggo's travels

Food from First Class

After reading a blog over on Gadling.com: Cockpit Chronicles, "Food in the Cockpit, How it's Prepared", it got me thinking of my travels and some of the great food selections I have enjoyed when traveling in First Class as a passenger.

I believe I got the idea of taking a few pics of my food from AirlineMeals.net. It's a site where people like you and me can send photos to be added, by class of service, airline, and route. Either way, I started taking pics of some of my travels over the years, and have posted them, but don't think I ever really talked about them.

When I saw the post on Gadling.com, it reminded me how much food is actually provided on flights. I think on my last flight, I had to decline one of the services because there was so much food. Hopefully I can list a few of my favorite entree's here...of course, I wouldn't be able to describe them as they were on the menu, but hopefully you get the gist from the pics.

London-New York: July 2005

Appetizer: Smoked Salmon, Sour Cream, Red Onion, Capers, Sparkling Wine, Water, Artisan Bread

SmokeSalmon1(due to the events of 9/11, the airline was still utilizing plastic-ware)

CrustedChicken

Salad: Lettuce, Chicken, Asparagus, Cherry Tomato, Sparkling Water, Water

Main Entree: Crusted Salmon, Potatoes, Sparkling Wine, Water, Wine

 CrustedSalmon

IceCreamSundae Dessert: Vanilla Ice Cream, Hot Butterscotch, Whip Cream, Nuts, Coffee w/Kahlua and Whip Cream

 Follow-On Service: Chicken Panini on light Salad

  ChickenPanini

My next trip was New York - Zurich 2005

SmokeSalmonZURAppetizer: Smoked Salmon, Shrimp, Lobster Claw, Focacia Bread

Main Entree: Beef Filet, Green Beans, Potatos, Water

BeefFiletZUR 

On the return leg, I forgot to take a picture of the Appetizer, you'll have to trust me when I said that it was Smoked Salmon (again...YUMMY) and the Salad.

Main Entree: Grilled Chicken, Rice pilaf, Grilled Vegetables GrilledChickenZUR

Dessert was once again the Ice Cream Sundae, including a coffee with Bailey's

Follow-On Service: Fruit and Cheese plate, Coffee w/Bailey's, Port Wine

FruitnCheeseZUR

A few years went by and I didn't really travel anywhere exciting except for 2007 I went to Rome. Sat in Coach from New York to Rome, and First Class on the way back. Totally forgot to take pictures of the meals, however I'm sure I ate my basic selections! LOL

AppetizerCart Jump forward to 2009. I flew New York to London again in First Class on my airline, and traveled Minneapolis to Puerto Vallarta in First Class on a rival airline!

Going to London, I took the same basic food pics, but one that was interesting was a pic of the Appetizer cart with the Salmon, toast points, capers, red onion, sour cream, and Lobster Tail.

Minneapolis to PuOmeletPVRerto Vallarta on a rival airline was rather interesting. I purchased a First Class ticket, so being up front was a real treat, plus it was interesting to see something different rather than the normal breakfast we serve on my airline. I was pleasantly surprised at how good the food was. From the sausage to the omelet, and the potato's. It was even nice to see different fruit than what I'm used to seeing.

I wondered though, I had to cut my bagel whereas at my airline, it's already pre-cut. (how much money could be saved with that...)

It was fun being in First Class on a different carrier. Although, often traveling as a non-rev, I am able to fly in First Class on numerous occasions (if available), but being in my uniform, I never take out my camera to take pictures of the food (too bad huh?)

Back to London in May of 2011. I was lucky enough to fly in First Class. This was a real treat. I wasn't going from New York this time as I have in the past. This time, it's Chicago to London. Believe it or not, I kept the menu's of both the trips, so now you can get the full menu descriptions of my entree's.

For pre-departure beverage, I had the Pommery Brut Champagne.

"It was in 1858 that Madame Louise Pommery took over the reins of the newly formed Champagne house and began the arduous task of building the historic estate that one sees today. This lively and fresh Champagne is remarkably smooth with a soft delightful "mousse" that never wanes on the palate. Very versatile that pairs well with many light dishes"

For my wine selection, I chose the Freemark Abbey Napa Valley Merlot.

"Freemark Abbey is one of Napa's historic wineries dating back to the 1880s. Much has changed since then, except for the passionate commitment to making wines of great value. Its wines give a true expression of the varieties grown and are designed for a culinary adventure. The Merlot is rich with blackberry and cherry aromas. This wine leaps to life when served with red meats, grilled meaty fish, medium-strength cheeses and pasta."

To Start: Warm mixed nuts and/or Crudites and dipSmokeSalmonLHR

Appetizer: Smoked Salmon and Tarragon shrimp accompanied by capers, red onion and sour cream

Bread Basket: Assorted gourmet breads

The Salad Cart: FreshSaladLHR Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast (which I didn't have)

 

Main Course: Chicken with Ratatouille. ChickenRatatouilleLHR Sauteed breast of chicken featured with a ratatouille sauce, smashed potatoes with bacon and a medley of baby vegetables.

Dessert: Ben&Jerry's Ice Cream Sundae. Vanilla ice cream with a choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream and pecans. (I had mine with Bailey's Irish Cream)

I did not have a Breakfast prior to landing since I wanted to save myself for lunch and/or dinner while in London. (I'm glad I did as my best friend and I went to this great restaurant for a quick bite to eat before going to the theater)

For the return flight, I had the same Pommery Brut Champagne, however this time, instead of having the Merlot, I had a delicious Sauvignon Blanc.

Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia

"The cool temperatures of Australia's Adelaide Hills produce Sauvignon Blancs that are versatile with food, primarily because of the appealing citrus tones and crisp acidity. In particular, the Groom family creates excellent Sauvignon Blancs that pair delightfully with fish, crustaceans, and poultry."

 To StaSmokeSalmonLHR1rt: Warm Nuts and/or Crudites and dip

Appetizer: Smoked Salmon and Tarragon Shrimp accompanied by capers, red onion and sour cream

 

 

The Salad Cart: Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted red pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast. (I didn't have any salad on the return)

Main Course: Beef Fillet with Mushroom Bordelaise. BeefFilletLHR Grilled fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and olive oil potatoes.

I know what you may be thinking...why on earth did I have the Sauvignon Blanc with the Beef instead of the Merlot and vice-versa the previous flight. Honestly I don't know, but I wasn't disappointed either direction with my selections!

Dessert: Ben&Jerry's Ice Cream Sundae. Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans. (this time I chose Kahlua)

GrilledChickenLHR Light Meal: Grilled Chicken Breast. Offered with a tabbouleh kebab salad, tzatziki with pita bread, kalamata olives and feta cheese. (I didn't care for the chicken or the pita bread, but the olives and feta were awesome!)

 

 

I'm sure you can tell, I LOVE Smoked Salmon and Shrimp. I feel extremely lucky if I can get both (usually you get one or the other).

I really haven't thought about posting the food I serve while working in First Class, maybe I'll start posting some of the offerings and show what is available. Now that I'm flying some International routes to South American and the Caribbean, it may be interesting to show what is being offered. I know one plate that is strangely good, Shrimp and Scallops over rice with some cury sauce.

However, for the most part, some food is good, while others isn't. Some are boring while others are more exciting.

Comments

#1
Matthew December 5, 2011 at 08:24 pm

Nice post.

I've honestly stopped eating smoked salmon. I am so sick of it--even in Cathay or Swiss F...

#2
Matthew April 9, 2014 at 02:13 pm

We miss your posts.

Leave a Comment

Your email address will not be published.

e.g. http://www.example.com/