Delta Air Lines is refreshing its food and beverage
service, including the return of Tip Top
Margaritas and more chef-curated menus.
The new menu will include recipes from
acclaimed chef Peter Cho and new comforting classics from Delta partner and
star chef Mashama Bailey.
“We want our onboard food and beverage service to be as exciting as the
destinations to which we fly,” said Kristen Manion Taylor, senior vice
president of In-Flight Service at Delta.
"In addition to ensuring our products are delicious and
served with care, we want to continually surprise and delight our frequent
flyers with new food and beverage offerings for every palette," Taylor
continued.
Chefs Cho and Bailey – along with Los
Angeles-based Chefs Jon Shook and Vinny Dotolo, Danny Meyer’s Union Square
Events, and other celebrated chefs and food-service specialists — also bring
their talents to Delta’s Culinary Council, a dedicated group of culinary
experts who help guide the airline’s onboard food and beverage strategy.
Cho, executive chef and owner of Han Oak, Toki
and Jeju restaurants and James Beard Award finalist, has made his mark on the
Portland, Ore. food scene with his modern take on Korean favorites.
As of December, Delta One customers flying to Incheon from the
U.S. can enjoy hearty offerings like Korean braised beef short ribs with mixed
rice, mushroom, broccoli and sweet soy sauce; kimchee; doenjang soup with
soybean paste; vegetarian bao bun with curried potato salad and pickled
cucumbers; and more.
Domestic
First Class customers
departing from Delta's headquarters in Atlanta can enjoy new flavors from Chef
Mashama Bailey, winner of the 2022 James Beard Foundation's "Outstanding
American Chef" award and Executive Chef and co-founder of The Grey, an
award-winning restaurant in Savannah, Georgia.
The offerings include breakfast items such as scrambled eggs
with hashbrown cake and chicken sausage gravy; frittata with spiced tomato
sauce, fingerling potatoes and bell peppers; or Grey Market pecan granola with
mixed berry compote and almond milk. Lunch and dinner entrée options include
beef short ribs from Atlanta-based Fox Bros. Bar-B-Q; glazed smoked chicken
with quinoa salad; or baked mac-n-cheese with toasted garlic breadcrumbs and
broccoli.
Delta One customers flying internationally on
select flights may want to indulge in Chef Bailey's creole shrimp with creamy
grits and tomato gravy. Also available: Grilled bratwurst with braised red
cabbage, herb mashed potatoes, green beans, and a grain mustard demi-glace;
cauliflower soup with a snipped-chives garnish; poached shrimp appetizer with
cucumber yogurt sauce and lemon; and a side salad of mixed greens with radish,
tomatoes, and balsamic vinaigrette.
Sounds like a gourmet restaurant, doesn’t it?
And don’t forget that the Tip Top Margarita has returned to
domestic flights. Now, with a perfected recipe, the Margarita scored an
impressive 95 points from Wine Enthusiast and is sure to quickly regain its
status as an in-flight favorite.
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