Boston, MA 09/05/2014 (wallstreetpr) – Passenger and cargo carrier, Delta Air Lines, Inc. (NYSE:DAL) disclosed that it had unveiled in-flight menus from Culinary team chefs, Michelle Bernstein and Linton Hopkins, on selected flights throughout the fall season of the current year. The latest menus of BusinessElite would continue the culinary team’s concentration on providing regional dishes without compromising seasonal flavors.
Fall Menus
Inspired by autumn’s seasonal ingredients with rich colors, original menu from Hopkins has been served with effect from September 1 to the customers of BusinessElite on trans-Atlantic flights between Atlanta and Paris, Frankfurt, Amsterdam, and London, a statement from the company revealed. The menu would be served in these flights till November 30.
Delta Air Lines, Inc. (NYSE:DAL) also indicated that its intercontinental flights between South America and the U.S. would also have a new menu from Bernstein, which was based in Miami, during the same period. The company said that it had chosen BusinessElite wine to complement every menu by the winner of the America’s Best Sommelier, Master Sommelier Andrea Robinson, who was also a member of its culinary team since 2007. Hopkins, Bernstein and Robinson were all the recipients of the highest honor of James Beard Award given to professionals of food and beverage in North America.
The Fall menu of Chef Hopkins including the launching of a savory bourbon whiskey cocktail, ‘Benne-ficiary’, which was made with Woodford Reserve Bourbon, apart from Benne-Orgeat. Pretzel and multi-grain bread and freshly baked pull-apart rolls of buttermilk would continue to be served.
Management Speaks
Delta Air Lines, Inc. (NYSE:DAL)’ Managing Director for In-fight Onboard Services, Robyn Klein, said that it had chosen to shift menus during the Fall season to take advantage of the best seasonally available ingredients and at the same design dishes considering the regional markets too. He said that for many of its consumers, serving regional wines and food would be an appealing part of travel. Therefore, its culinary team had taken enough time to prepare menus that customers can enjoy during their journey.
