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|