Alaska Airlines has debuted its new spring menu across First class and the Main Cabin.
The airline is continuing its partnership with award-winning chef Brandon Jew. He is the owner of the MICHELLIN-starred restaurant Mister Jiu’s in San Francisco.
Jew’s Cantonese-inspired dishes will expand to more First class routes, including San Francisco to Boston, Washington D.C (Ronald Reagan Washington National Airport and Washington Dulles International Airport) and Orlando.
Dishes comprise Hong Kong French Toast; Stemple Creek Ranch Braised Short Ribs and Tea-smoked Soy Chicken.
From April 30, Alaska Airlines will introduce a 100% plant-based and gluten-free dish in partnership with Seattle-based restaurant Evergreens.
The Best Laid Plants grain bowl features Chimichurri Tofu, avocado, quinoa and a side of Mango Habanero Dressing. It will be available to pre-order in the Main Cabin on most flights over 1,100 miles.
Chef Brandon Jew said: “With this new menu, I’m featuring local ingredients like Wycen Foods’ Lap Cheong, a traditional cured meat made by a specialty San Francisco Chinatown shop, and Stemple Creek, a ranch dedicated to sustainable practices. These ingredients bring incredible flavour and showcase the Bay Area’s culinary heritage.”
David Rodriguez, Food and Beverage Planning and Programs Manager at Alaska Airlines, added: “We created the Best Laid Plants grain bowl to prove plant-based food doesn’t have to be bland. After extensive taste testing with employees and focus groups – even the most dedicated carnivores agree: it’s a winner.”
