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Half BakedThe cookie dough in it is unbaked, but the fudge brownies are baked. It’s literally half baked.Cherry GarciaA fan flavor suggestion. Introduced in 1987; in or near the top three ever since.Chocolate Chip Cookie …

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Dining Aloft with United

Submitted by on February 8, 2015 – 8:43 amNo Comment


united_premium-diningWhile Road Trips Foodies who fly in steerage wrestle with carry-on-food decisions, those in the front of the plane can look forward to “elevated” board dining.

Since February 1, 2015, United Airlines has offered a new dining experience to premium-cabin customers on flights within North America, elevating everything from entrées to desserts and lighter snacks for United First and United Business customers.

Additionally, United will expand North America premium-cabin meal service to include flights of at least 800 miles – or as short as two hours and 20 minutes – increasing the number of flights with meals. The airline will also offer a greater variety of dining choices.

These changes come as United is making a multi-million-dollar investment in in-flight food service.

Premium-Cabin Dining Changes:
Created by United’s team of chefs and inspired by cuisine in the airline’s hub cities and other popular North American destinations, United will introduce new entrées, including cage-free scrambled eggs prepared skillet style with pepper-jack cheese, sauteed pepper mix, sliced New Mexico sausage, potato gratin and fire-roasted pepper sauce; lobster macaroni and cheese with a baked crumb topping and side of broccoli rabé, and chicken and sausage jambalaya with white rice and green onions.

Other changes include:
*For short flights that offer lighter refreshments, the addition of new breakfast breads in the morning and a rotation of 25 new premium snacks in the afternoon and evening;
*On meal flights less than four hours, a variety of enhanced breakfast choices, such as French toast souffle or steel-cut oatmeal, both paired with fresh fruit and Greek yogurt, plus new dinner selections, including tandoori chicken with basmati rice and paneer, to replace the current premium sandwich options;
*An expanded mid-continental meal service on flights of four hours to five hours and 19 minutes, offering customers who now get two entree options a choice of three, such as creole shrimp served with Carolina grits, and a dessert of sorbet with mint-leaf topping during lunch or gelato or ice cream for dinner;
*New multi-course meal service on transcontinental and Hawaii flights, featuring heartier entrees, such as tamale-stuffed chicken wrapped in a corn husk and served with creamy corn sauce, roasted red and yellow tomatoes and yucca sticks, followed by sorbet during lunch or gelato or ice cream for dinner; and
Signature bake-on-board cookies in customer-chosen flavors, including triple-chocolate chunk, served for dessert on short- and medium-haul flights that offer meals, or as an afternoon or evening pre-arrival treat on transcontinental flights and flights that link Hawaii with Los Angeles, San Francisco, Denver and Houston.

(Photo courtesy of United Airlines)


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