Continental Cooks Up Something Good

Mealtime on airplanes is always such a let-down, from that first whiff of questionable chicken as you peel back the tinfoil cover to the last bite of that sad dinner roll.

Continental Airlines announced Wednesday a plan to give airline food a new reputation. Customers traveling BusinessFirst on international flights have access to new menus, which has been seven months in the works.

The menus, four in all, will debut later this month on transatlantic, South American and transpacific flights. They will vary by region, each under the signature of a celebrity chef, including James Canora of Delmonico's and NYC Culinary Events, Bryan Caswell of Houston's Reef, Michael Cordua of Houston's Americas and Paul Minillo of Cleveland's Baricelli Inn.

For BusinessFirst travelers departing Europe new meals have been developed with the input of European chefs such as Ralph Stockle of Die Scheuer in Hofheim am Taunus, Germany and Gill Tournadre of Restaurant Gill in Rouen, France.

Some menu examples include broiled tenderloin steak with asiago cheese broth, brown butter gnocchi and marinated asparagus. Tamale-filled chicken breast with ancho chile and corn sauce, roasted tomatoes and grilled yucca batons will also be featured.

Visit www.continental.com.
 

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