Building on the success of its exclusive First Class menu
offerings, Alaska Airlines is continuing its partnership with acclaimed chef
Brandon Jew, owner of San Franciscos Michelin-starred Mister Juis.
The airline first teamed up with Jew last fall.
Now, First Class guests
flying between San Francisco and New York's John F. Kennedy International
Airport can again indulge in the chef's expertly crafted dishes, bringing a
modern twist to Cantonese cuisine in the skies. These include Hong Kong French
Toast and Tea-Smoked Soy Chicken.
Alaska is now expanding the
guest experience by adding Jew's dishes to First Class menus on
flights from San Francisco to Boston, Washington D.C. (Ronald Reagan Washington
National Airport and Washington Dulles International Airport) and Orlando.
"With this new menu, I'm featuring local ingredients
like Wycen Foods' Lap Cheong, a traditional cured meat made by a specialty San
Francisco Chinatown shop and Stemple Creek, a ranch dedicated to sustainable
practices," said Jew.
He added, "These ingredients bring incredible flavor
and showcase the Bay Area's culinary heritage. The partnership with Alaska is
an exciting opportunity, and I can't wait to see how Alaska will continue to
elevate their menus with what's cooking behind the scenes."
"Chef Jew's innovative approach and ability to craft
dishes that appeal to a wide range of tastes make him the ideal partner C and
this is just the beginning," said Todd Traynor-Corey, vice president of
products and experience at Alaska Airlines.
Later this spring, well be revealing whats next on the
horizon and exclusive to our First Class guests, continued Trayor-Corey. Get ready
for more innovation, more flavor and more culinary artistry at 35,000
feet."f
Alaska Airlines Boeing 737. (Photo Credit: franz massard/Adobe)
Beginning April 30, the airline will unveil a 100 percent
plant-based and gluten-free dish in partnership with Evergreens, the
Seattle-based fast-casual restaurant known for its bold, customizable salads,
wraps and bowls.
The Best Laid Plants grain bowlcreated in collaboration
with Evergreens' culinary teamfeatures Chimichurri Tofu, avocado, quinoa, and
a side of Mango Habanero Dressing. This chef-crafted option offers guests a
craveable and satisfying plant-based meal. The dish will be available to Main
Cabin guests for pre-order on most flights over 1,100 miles.
"This fresh, flavorful dish is not only a healthy
choice it's good for the planet," said David Rodriguez, food and
beverage planning and programs manager at Alaska Airlines. "We created the
Best Laid Plants grain bowl to prove plant-based food doesn't have to be bland.
After extensive taste testing with employees and focus groups even the most
dedicated carnivores agree: it's a winner."
Dave Kairis, head chef at Evergreens, added, "We're
thrilled to partner with Alaska Airlines to bring one of our most craveable,
plant-based bowls to the skies. "This is about proving that healthy food
can be bold, satisfying and something travelers will actually look forward
to."
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