Catching up ...
Last Thanksgiving, the wife and I visited our grandson in California and were able to experience both economy-class and first-class meals on our flights—economy going, and first-class returning.
Hawaiian always pride themselves on being the only airline that serves meals to its passengers on all flights out of Hawaii. Of course, as you move up in class, the quality of the meals are supposed to improve.
We were served lunch in the economy section outbound from Honolulu, and breakfast in the first-class cabin outbound from Oakland.
The economy lunch was teriyaki chicken with mixed veggies and rice garnished with shredded egg and flavored seaweed, accompanied by a bean salad and dessert cookie.
It really wasn’t bad—the chicken was tasty, the mixed vegetables were overcooked and a bit soft (but what do you expect from frozen?); the bean salad was good, one of my faves; and the cookie was … well, it was a cookie.
First-class breakfast was a bit different, fancy in concept. We started off with Baked Brie in Phyllo, with Honey Berry Compote and Crispy Prosciutto Chips. A very nice start.
The wife isn't quite the cheese lover, so the baked brie didn't much strike her fancy.
This was followed by a Caramelized Butternut Squash and Onion Bread Pudding with Chicken Apple Sausages and Wine-Poached Pear. Both the bread pudding and sausages were a bit dry by the time we were served. The pear wasn’t bad.
Finally, I had hot green tea and a slice of Pineapple Upside-Down Cake for dessert.
You know what? I’d rate the economy lunch and the first-class breakfast about the same. One was better than I expected; the other not so much.