Some of you may be asking how I get to fly business class every time I travel. I’ll give you a little hint…I pay for almost everything with American Express. This allows me to accumulate points to pay for my very comfy flights. One of the reasons I like to fly business class is the food. Airplane food does not have to suck, and my meal on Delta from New York to Brussels was delicious.
I was given sparkling wine and some assorted nuts to start the evening. This is standard in most business class flights I have taken over the past few years. The menu was put together by Michelle Bernstein (one of my favorite chefs), so I had a feeling it would be a good meal. The wine program was put together by MS Andrea Robinson. I was quite pleased to see a Torrontes, a Gran Reserva from Rioja, and even a 10 Year Old Tawny on the list. I stuck to Champagne Jacquart all evening.
Our appetizer consisted of gravlax with an Asian pear slaw, e tomato basil soup. The gravlax was flavorful, not too salty. The slaw was fine, but I figured I should save room for future things to come. The tomato soup was basic, but nice.
The second course was a mixed green salad with cranberries, cucumbers, pomodori, and pine nuts. The flavor components were nice, and it had good crunch coming in from the pine nuts.
There were four choices for the main course: braised short ribs, pan seared cod, fettuccine Alfredo, and a chilled deli plate. Antonio ha optato per il braised short ribs which he found too heavy.
I selected the pan seared cod. It was spectacular. I would order this at a restaurant without hesitation. It was prepared in a citrus butter, and sat on top of some farro risotto. It was crunchy and light on the outside, juicy and flavorful on the inside, and Antonio (who is not the biggest fan of seafood) tried to steal mine.
I skipped dessert, but took a picture to give you an idea of what the options were: cheeses, frutta, profiteroles, and ice cream sundaes.
Breakfast was tasty as well. It was a simple granola with yogurt and fruit. No complaints on breakfast here.