At his celebrated restaurant, Tomo, Chef Brady Ishiwata Williams has set a high standard with his culinary delights. While his technique has always been impeccable, he finds a way to celebrate local producers in his superb dishes. On his menu for Alaska Airlines Chef's Tray Table, Chef Brady brings that same thoughtfulness and aesthetic to the sky.
Food and travel go hand in hand. People happily traverse the global to discover that hidden gem or dine at a restaurant of a famous chef. As they add stamps to their passports, the food served on board a plane needs to be more than just small snack and a cold beverage. People want true dining in the skies.
Granted, the old phrase, membership has its privileges, applies in a different way. Yes, the upfront, plush seats will have a different meal than the row next to the back galley. For those who are willing to splurge on the ticket, the experience needs to maximize that ROI.
Recently, Alaska Airlines chose to expand and elevate its onboard menus. From showcasing hometown favorites like Stumptown coffee to its pre-order meals with seasonal ingredients, the little touches add value no matter where a traveler sits on a plane.
Part of its new Chef’s Tray Table launch, Alaska Airlines introduced the three specialty meals from Chef Brady. Having partnered with the Seattle based chef on special events within the city, the airline knew that the James Beard Award winning chef would take the program to soaring heights.
During a special tasting event for media, Chef Brady explained what he wanted to do with his menu. While staying true to his Japanese-American style of cooking, he created dishes that were both approachable and forward thinking. Most importantly, he worked with the airline to ensure that local Seattle ingredients would be highlighted.
For example, the Klingemann Farms Glazed Short Rib is a lovely example. Based on a dish that Chef Brady serves at Tomo, the primary ingredient, the short rib, is sourced from Central Washington. Although not an exact replica, it has that rich, satisfying flavor. Whether it is the underlying punch from the fish sauce or the touch of acid from the lime juice, this dish feels like the cozy feeling of snuggling under Filson blanket while flying.
The most creative dish of the trio is the Buckwheat Soba with Ahi-tuna Tataki. Describing this dish, Chef Brady said, “I thought about my own travel experiences and tried to create something that felt a bit lighter for a longer flight. Even with all the components, it feels light.” His description is just a small slice of that this unique dish offers travelers.
From the lovely texture of the soba noodle to the slight brininess of the pickled seaweed, it satisfies without feeling weighted. The real prize in the bowl is the scrumptious broth. Between the noodles and the broth, it is a dish that begs to be slurped.
The seared ahi tuna accompanies the dish. While it is well-seasoned, the dippable chili crunch is a must try. Similar to the warnings about the opening overhead bins upon landing, dip with caution, especially for the spice adverse.
Lastly, Chef Brady’s breakfast dish, Mochi Waffle and Fried Chicken, is the one that had everyone wondering how he mastered the crispy mochi waffle. Even after much cajoling, he would never admit the “missing” ingredient. The delicate combination of chewiness and crispiness is nailed in every bite.
Although his fried chicken at Tomo cannot be matched, this dish is a close second. From the crunchy texture to the swicy syrup, travelers will happily take the first flight out if they can enjoy this breakfast.
Overall, Chef Brady is pleased with the dishes that he created in partnership with Alaska Airlines. Could there be a second course on his Chef’s Tray Table collaboration? Based on the feedback around the table, everyone would happily sign up for that flying and dining experience.
Chef Brady Ishiwata Williams menu is available on select Alaska Airlines flights The mochi chicken and waffles is available on morning flights only via SEA to EWR/JFK; EWR/JFK to SEA; SEA to DCA; DCA to SEA. The Klingeman Farms Short Rib is available on the routes of SEA to DCA/EWR/JFK. The Buckwheat Soba with Ahi-tuna Tataki is available from DCA/EWR/JFK to SEA.