#United States #Seattle #Alaska Airlines #Chef Brandon Jew #in-flight dining

Elevating the Culinary Experience in the Sky

Alaska Airlines is taking their in-flight dining to a whole new level this spring by partnering with award-winning chef Brandon Jew, known for his Michelin-starred restaurant, Mister Jiu's, in San Francisco. This collaboration is set to redefine the culinary delights that travelers can expect while soaring through the skies.

In a bid to provide exceptional flavors and elevate the flying experience, Alaska Airlines is expanding its First Class menu to include a rotation of Chef Jew's expertly crafted dishes. These meals not only reflect a blend of traditional and contemporary Cantonese cuisine, but they are also designed to evoke a sense of place for travelers. Chef Jew, who aims to share his culinary roots, states, "As I developed my first menu cycle, I learned to rely on sauces that are delicious on their own and to create dishes that evoke a sense of place—whether that's reminding guests of home or getting them excited to visit San Francisco's Chinatown where my restaurant is located."

This exciting venture began last fall, when Alaska Airlines initially launched a selection of high-quality meals to set new standards in in-flight dining. Now, as the spring season approaches, the airline is eager to unveil new offerings, which will soon include flights from San Francisco to Boston, Washington D.C., and Orlando.

Chef Jew’s upcoming spring menu will introduce dishes like Hong Kong French Toast and Tea-Smoked Soy Chicken, made with locally sourced ingredients that highlight the culinary heritage of the Bay Area. For example, the Hong Kong French Toast features toasted brioche soaked in a spiced cream mixture topped with a rose-water strawberry compote and accompanied by traditional Wycen Chinese Lap Cheong sausage. Moreover, the Tea-Smoked Soy Chicken is marinated and smoked to perfection, showcasing the robust flavors Chef Jew is known for.

Plant-Based Options for All

In addition to premium First Class dining, Alaska Airlines is committed to offering an outstanding gourmet experience across all seating classes. On April 30, the airline will roll out a 100% plant-based and gluten-free meal known as the Best Laid Plants grain bowl, created in collaboration with Seattle-based Evergreens. This dish is a flavorful combination of Chimichurri Tofu, avocado, quinoa, and Mango Habanero dressing, promising a satisfying meal that’s as tasty as it is wholesome. According to David Rodriguez, the airline's food and beverage planning manager, this new dish is designed to be not only healthy but also appealing to non-vegetarians, emphasizing that "plant-based does not mean bland."

With the enhancements to the in-flight dining experience, Alaska Airlines aims to make every meal memorable and satisfying for all passengers. Innovative meal pre-order capabilities further enhance this experience, offering travelers unique choices that reflect both comfort and adventure. Each flight featuring a distance over 1,100 miles allows passengers to select from a variety of chef-curated dishes, ensuring that Alaska Airlines maintains industry leadership in inflight dining.

As Todd Traynor-Corey, Vice President of Products and Experience at Alaska Airlines, mentions, there are further culinary innovations on the horizon as the airline prepares for the next chapter in their dining story. With a commitment to excellence and a focus on exceptional flavors, Alaska Airlines continues to pave the way for a dining experience that’s far above the clouds.

In summary, whether indulging in Chef Brandon Jew’s latest culinary creations in First Class or savoring a wholesome plant-based meal in the Main Cabin, travelers on Alaska Airlines can expect nothing short of remarkable inflight dining experiences that embrace flavor, creativity, and the love of good food.