Beginning December 1, Delta One passengers on transoceanic flights will get to experience a whole new range of regionally-inspired cuisine that has been developed with the help of James Beard award-winning airline ambassador, Chef Linton Hopkins. Each dish utilizes ingredients sourced from the region that inspired it, reflecting the airline’s wish to provide customers with items that welcome “local artisans, vendors and small-batch producers.”
Further cementing its relationship with Danny Meyer’s Union Square Hospitality Group, Delta has also brought in Nick Anderer, Executive Chef and Partner of New York restaurants Marta and Maialin, to curate its new menus. Anderer’s work can be found on specific routes leaving from New York’s JFK Airport, with the dishes featuring a “rustic Roman cuisine that he creates at Marta.” The options include “an appetizer of Cured Beef Bresaola with Paffenroth Farms fingerling potatoes and horseradish crema, a white bean and sage soup, and a main course of braised lamb shoulder slow cooked with white wine, rosemary, and polenta alongside wilted chard.”
Of course, what would a tasty meal be without the perfect win pairing? Master Sommelier Andrea Robinson continues her work with Delta, curating a wine menu that draws from small wineries that bring a bold unique flavor to the sky.
