When JetBlue hired Brad Farmerie to design the airlines first business class menu in 2014, the chef didnt bother to study airplane food. I didnt want to be daunted by what the onboard cooking possibilities looked like, he says, I was going to make sure our headline dishes got onboard.
For the executive chef of New Yorks swanky, meaty Saxon + Parole, that includes a dry-aged beef burger topped with Havarti and bacon relish at 30,000 feet. Its a real burger, not one of those wimpy nebulous patties, Farmerie says. JetBlues Mint class flyers get lobster poached in a corn custard with pickled chili peppers and French toast with figs and toasted pecans. A watermelon salad with feta, basil, and the nutty crunch of pumpkin seeds. Fontina-stuffed gnocchi, black truffle crostini. Cold carrot and ginger soup. Brooklyns hippest ice cream. Portobello mushroom mousse with whiskey jelly. Oxtail pot roast.
Eating this well usually means spending $1,500 to fly first class across the country, but JetBlue charges half that, or less, for Mint. Yes, Mint is still a luxury service. But if JetBlue can make it work on a big enough scale to put pressure on its larger competitors, it might incentivize some much needed competition and innovation, and make flying better for everybody.
Originally found athttp://www.wired.com/
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