My Transcontinental In-flight Dining Menu

R

richard-in-cincy

Well-known member
We have a long slog next month to get to Hawaii: 15 hours, 3 legs: Cin-Chi-LA-Hilo. Ugh.

And of course there is no food served anywhere along those 15 hours. So I decided I would cater it.

My In-flight Dining Menu:

Breakfast: At home. Everything Toasted Bagel, Smoked Salmon, Cream Cheese. Freshly-squeezed Orange Juice. Tea & Coffee.

Mid-morning Snack: Somewhere over Indiana. Apple.

Lunch: O'Hare Airport Lounge. Muffaletta Sandwich, Fritos, and Chocolate Chip Cookies. (filling the muffaletta with smoked garlic ham, hard salami, mortadella, provolone, olive salad, giardinaria, sliced tomato, and fresh basil leaves.)

Afternoon Cream Tea: Somewhere over Colorado. Mandarin Oriental Candied Ginger Cream Scones, Peach Preserves, Clotted Cream, and Tea.

Dinner: Somewhere over the Pacific Ocean.

"The Arabian Vegetarian Feast"

Egyptian Tabbouleh, Mashi Waraq (stuffed grape leaves), Baba Ghanouj (smoky eggplant-sesame dip), Zaalak (spicy tomato, eggplant salad), Slatit Batata Helwa (spicy Moroccan Sweet Potato Salad), Pitas, Mint Tea, Orange, Baklawa.

I have been mulling this over for days. Taking fresh nutritious food that would hold up to being unrefrigerated for the day. I decided I would need to do vegetarian for the last meal to avoid the risk of meat, as well as dairy, mayo, and the like spoiling. The fresh Arab salads are perfect, they're served room temp, and the olive oil, lemon juice, vinegar, honey, spices, etc. won't spoil being out for the day.

Also in the Bag of Holding in case we have the munchies between feedings: Bananas, Chocolates, Nuts, Pappas' Easter Eggs (Dark Chocolate Opera Cremes in Vanilla, Cherry Cordial, Pineapple, Mint, Peanut Butter, etc.--they should be out by then and they are a sinful treat I await each Easter).

 
Oh man, what a nice menu! I nominate you for writing new

flight menus to bring back interesting and nutritious food on flights. smileys/smile.gif

Speaking of apple snacks, a few months ago I learned about dipping apple wedges in almond butter. Ohmygoodness, where I have I been and why had I not tried that before? Addictive! If you haven't tried it, I recommend it. I like to get my almond butter at Whole Foods at the 'make your own nut butter' bar.

 
Like minds...

Oh yeah, I've been doing that one for a long time too! I get mine at Trader Joe's. Also, the Speculoos Cookie Butter from TJ's makes an amazing dip for apples as well!

 
Please remember to get up and move while on that long of a flight. If you can beg/borrow a pair

of compression stockings, go for it. No one needs to know and your pulmonary system will thank you for it.

Share some love with the soleus muscles in your legs. Save your heart for Cathy & hubby.

 
Thanks for the kind advice...

I do have compression socks for flights, but while the travel time is 15 hours, 4 of those hours are on the ground sprinting through O'Hare and LAX, so I'll be getting lots of walking and stretching between the segments. smileys/smile.gif

Oh for the days of the non-stop Cin-Honolulu flight smileys/frown.gif

 
Such feasts all day!

Such a menu of delights! Do remember that you cannot bring fresh fruits in- you mention bananas as a snack- maybe you meant dried bananas. But of course if you eat everything before you have to fill out the paperwork for the state no problem. It will be interesting to hear what on the Hilo side you find to eat.

Wow- Muffaletta- what a great idea- LOL

 
I hope somewhere along the way, they do not take your food. My daughter had two jars

of caramelized onions, unopened, bought locally at a kitchen shop. They took it from her on her first leg back to Ohio in Sacramento, CA airport!

 
The whims of TSA

I understand why they took those as they consider those to be heavy enough to serve as a cudgel weapon. We had a small rock confiscated in Buenos Aires for this reason.

I'll be packing in small containers, cardboard and plastic. The only glass I'll have are the tiny 1-oz. individual servings of jam and clotted cream for the afternoon tea.

Now, whether they consider my Muffaletta a potential lethal weapon is another matter...

 
Indeed

Yes, I remember that the fruit must be all gone before we land. I am just planning 1 apple, 1 orange, and 1 banana for each of us during the day. And if I have to toss a banana in the trash before we land, it was good insurance to have it at hand if it was needed.

I also had a brilliant idea after I posted this, we have an amazing Moroccan restaurant that we absolutely adore (for anyone local, it's Marrakech on Ludlow in the Clifton Gaslight District--Amazing, Delicious, and very reasonably priced!) They have the most amazing food (it's a Moroccan family doing their homecooking). I'm going to order all of the dishes for the Arabian Feast from them and they will be all packaged and ready to go. I'll pick them up the afternoon before we leave when I'm making the rounds picking up sausages and the house-made coldcuts from Avrils for the Muffaletta. Will save me a lot of time in the kitchen the day before leaving! They will also be able to supply a succulent selection of Moroccan pastries, cookies, baclawa, etc. MMMMMM....

As far as Hilo side, I think with our plans to be out hiking and exploring in the wilds of Puna, the Volcano National Park trails, Southpoint and Greensand Beach, etc. We will be picnicking most days. We also have use of kitchen facilities at the B&B, so after a long day of activity, we'll probably just head back to the ranch to have a glass of wind and cook our own dinner so that we can get an early start the next day The only day that we'll probably be sitting in a restaurant is the day we have planned to see Hilo and museums.

Any suggestions are welcome!

 
Was it in carryon? .

It's the 3oz. rule for carryon that probably got her. She could put it in checked luggage and while they would probably open and check, it would be OK.

 
Here's mine going to Monaco

STARTERS
Marinated prawns with artichoke and Kalamata olive
Heirloom tomato with pickled shimeji and summer bean and olive salsa
As an alternative to butter, olive oil is available upon request, please ask your cabin crew
SALAD
Fresh seasonal salad served with vinaigrette
MAIN
Grilled beef fillet with scallion rosti, grilled summer vegetables and roasted tomato demi-glace
Pan-roasted Canadian salmon
with roasted poblano pepper, rice pilaf,
broccolini and summer sweetcorn sauce
Linguini with vegetable Bolognese and mascarpone cheese
Chilled main course salad of char-grilled breast of chicken with baby spinach, baby arugula, fresh berries and candied walnuts
DESSERT
Cheesecake brownie with vanilla creme anglaise Kilchurn Cheddar and Wisconsin Blue cheese A selection of whole fresh fruit
Tea, coffee and chocolates
DINNER
STARTERS
Marinated prawns with artichoke and Kalamata olives
Heirloom tomato with pickled shimeji and summer bean and olive salsa
As an alternative to butter, olive oil is available upon request, please ask your cabin crew
SALAD
Fresh seasonal salad served with vinaigrette
MAIN
Grilled beef fillet with scallion rosti, grilled summer vegetables and roasted tomato demi-glace
Pan-roasted Canadian salmon
with roasted poblano pepper, rice pilaf,
broccolini and summer sweetcorn sauce
Linguini with vegetable Bolognese and mascarpone cheese
Chilled main course salad of char-grilled breast of chicken with baby spinach, baby arugula, fresh berries and candied walnuts
DESSERT
Cheesecake brownie with vanilla creme anglaise Kilchurn Cheddar and Wisconsin Blue cheese A selection of whole fresh fruit.

 
When in Nice, we decided to go to Monaco. But all of the trains and govt

workers had gone on strike that week.

Rat Bastards.

 
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