In late February, passengers flying with Alaska Airlines will be treated to a taste of the Pacific Northwest on board, thanks to the carrier’s refreshed dining options.
The Seattle-based airline is launching new in-flight menus for spring across all of its cabins on medium- and long-haul flights within North America and Hawaii, and the new selections include some famous regional favorites.
Travelers in Alaska’s main cabin can now order mac and cheese from Beecher’s, a beloved local cheesemaker based in Seattle’s Pike Place Market. The airline says that its culinary team spent almost two years tweaking the recipe for the in-flight version of the iconic cheesy dish. The final version features Beecher’s Flagship cheese, penne pasta, and a breadcrumb topping.
The original dish, served in Beecher’s Pike Place cafe since 2003, is a favorite dish among Seattle locals and visitors alike—it has even been added to the list of Oprah’s Favorite Things in the past years.
“As Seattle’s hometown airline, Alaska is proud to partner with regional favorites that reflect where we come from and what our guests love; Beecher’s Mac & Cheese is a natural fit for our menu: iconic, high-quality and unmistakably local,” said Todd Traynor-Corey, Alaska’s vice president of guest experience and products.
Economy fliers will also have access to a new antipasto platter with cured meats, candied walnuts, and marinated mozzarella balls, as well as a new gluten-free and vegan bowl option called “Med In The Clouds.” The latter offers Mediterranean flavors like quinoa and lettuce base, fresh vegetables, olives, and a lemon‑tahini dressing. Alaska says that the Med bowl builds upon its initial gluten-free and vegan bowls, which received a “strong response” from passengers.
Alaska is also changing up its menus in first class, with new options like banana crêpes, lemon pesto spaghetti with grilled chicken, and a lemongrass pork sandwich.
On board Alaska’s sister carrier Hawaiian Airlines, first class passengers on flights between Hawaii and the continental U.S. will also have access to a brand new in-flight menu this spring, with “island-inspired” dishes designed by local chefs.
First class flights from Hawaii to the mainland U.S. will feature a menu from Honolulu‑born chef Robynne Maii, with dishes like a smoked mozzarella frittata with Portuguese sausage served with fresh fruit, a basil Caesar salad paired with roasted chicken and ginger scallion fried rice, a beef and kimchi hand pie, ratatouille parmesan baked ziti, and Lasagna alla Norma.
On flights in first class from the mainland U.S. to the Hawaiian islands, travelers can order from a revamped menu designed by chef Wade Ueoka of Honolulu’s MW restaurant, with new dishes that include braised miso beef, grilled kalbi with kimchi fried rice, mushroom risotto cakes, pasta in a white wine cream sauce, and vegetable cobb salad.
All of the new dishes will debut on board starting February 25 and are now available for pre-order through the airline’s app and website.
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