Tuesday, April 5, 2016

Hawaiian Airlines First-Class Meals

Thanks to our #1 son, we were able to fly first class to Oakland where our #2 son took me to the Silicon Valley Comic Con, then sent us to Carmel for a few days at the swanky Carmel Valley Ranch. First class is great (we’re spoiled), and as usual, the best part about flying first class on Hawaiian Airlines is the meal service.

Here’s what we had to eat on our flights.

Honolulu to Oakland (Lunch)

The menu was created by Chef Lee Anne Wong of Koko Head Café on Oahu. Chef Wong is a regular on many Cooking Channel programs and has appeared on Bravo’s Top Chef as a chef and as its supervising culinary producer.

Wife's Appetizer: Tomato Chukamen Salad with Mizuna
Chuka Noodles, Grape Tomato and Parmesan Cheese.
My Appetizer: Miso Salmon Salad with Baby Vegetables
and Miso Ginger Dipping Sauce

Wife's Entrée: Okinawan Sweet Potato and Pumpkin Ravioli
with Parmesan Cream Sauce, Broccolini and Shiitake Mushrooms

My Entrée: Guava Shoyu Kalbi Short Ribs with
Truffle Kato (Taro) Mash and Pickled Vegetables

Our Dessert: Lilikoi (Passion Fruit) Crunch Cake

Oakland to Honolulu (Brunch)

Chef Chai Chaowasaree created the brunch menu. He is a noted advocate of Hawaii Regional Cuisine and owns Pacifica in Honolulu. Everybody was served the same meal.

First Course: Smoked Salmon and Cream Cheese with Caperberry,
and a Honey Sweet Bagel.
Main Course: Quiche Lorraine (Ham and Cheese) with fresh fruit.
Dessert: Lilikoi (Passion Fruit) Cheesecake

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