Whether the flight is for business or pleasure, the hospitality experienced on board needs to be more than a friendly smile and enough legroom. With Alaska Airlines Chef’s Tray Table, the commitment to flavor forward, creative culinary offerings provides guests will an elevated food experience that soars above the rest.
While air travel is a necessary part of life, experiences can vary. It is more than sympathy for the parent whose young child may not appreciate the turbulence. A little bit of kindness and patience can make getting from point A to B less stressful.
At Alaska Airlines, the brand understands that its guests deserve an overall positive experience. While the easy to use app and even the ability to pre-order food is key, how a guest is treated while on the plane is equally as viable.
As many people know, food on a plane may not be the feast that people visualized from the original days of commercial airline travel. Today, people grab a to-go bag at the restaurants in the terminal to pair with that simple beverage and small snack.
While that scenario can be common, a first-class passenger is hungry for more than just a bigger seat and an early boarding spot. On longer haul flights, the warm nuts are just the appetizer for a larger food experience.
Over the past year, Alaska Airlines has focused on elevating the on-board food and beverage experience. Adding beverages like Stumptown Coffee and Lagunitas non-alcoholic beer proved that the airline understood that flavorful choices influence the guest experience. Even little changes can make guests feel appreciated and are another example of its commitment to hospitality in the skies.
Additionally, the chef-driven on-board meals have been a huge success. Starting with Chef Brandon Jew, the celebrated San Francisco chef, the offerings showcased local San Francisco ingredients and riffs on traditional dishes that he serves in his restaurants. Bold in flavor and full of creativity, the food pushes the boundaries of that is typical served on an airplane.
Expanding the concept, the Alaska Airlines Chef’s Tray Table partnered with Chef Brady Ishiwata Williams. Available in the first-class cabin on routes from Seatle to JFK, EWR, DCA, the food offerings showcase elements of dishes that people have come to expect from Chef Brady’s restaurant, Tomo.
The three dishes Chef Brady created for Alaska Airlines are: Mochi Waffle and Fried Chicken, Klingemann Farms Glazed Short Rib, and Buckwheat Soba with Ahi-tuna Tataki. As the names suggest, these menu items brings bold flavors with a serving of excitement and diversity.
While the three food options offer impeccable flavor, it is more than just a chef-driven dish served while traversing the United States. At the heart of the experience is the inherent connection between food, culture, and travel. One bite of the chicken and mochi waffles and people can think about an amazing brunch they had for Mother’s Day or marvel at the crispiness of the chicken and waffle.
The Klingemann Farms Glazed Short Rib, a riff on a dish that is served on his menu at Tomo, hits every flavor profile. There is a sense of comfort food, yet diners are transported to another culture through the use of nuanced spice and complimentary ingredients.
Additionally, the dish tells the story of supporting local farmers. Sourcing the beef from Klingemann Farms is important for both Chef Brady and Alaska Airlines.
Lastly, the Buckwheat Soba with Ahi-tuna Tataki offers a light, refreshing bite while traveling coast to coast. In a way, the dipping sauce and flavorful dashi allow guests to choose their own flavor adventure while eating.
Although Alaska Airlines did not confirm how the Chef’s Tray Table experience will grow, it seems likely that celebrating chefs, local purveyors, and the community that the airline company serves is vital to any and every program they offer.
More information on the Chef’s Tray Table, on board food and beverages, as well as other specialty offerings from Alaska Airlines can be found on the company’s website. When a company can infuse community, smart choices, and a sense of joy into travel, it will resonate with guests and have them booking another trip.