Chef Robynne Maii
Alaska Airlines and Hawaiian Airlines are launching new spring menus with a regional focus for the season, available for passengers flying on domestic routes from 25 February.
“This spring, we’re excited to share our chef-inspired menu, crafted with the freshest local ingredients; thank you to our talented chef partners for bringing the spirit of aloha to guests this season,” said Todd Traynor-Corey, Vice President of Guest Experience and Products, Alaska Airlines. “At Alaska and Hawaiian, we’re redefining inflight dining with a culinary experience that excites our guests and elevates the journey before they even touch down.”
The Main Cabin menu for medium to long-haul flights within North America features Beecher’s Mac and Cheese, a popular cheesemaker based in Seattle. The dish is made with the brand’s flagship cheese, penne pasta, and a breadcrumb topping. Alaska is also expanding its lighter Evergreens menu with Med In The Clouds, a Mediterranean ‘plant forward’ dish containing quinoa, lettuce, vegetables, olives, and a lemon tahini dressing. Additionally, a new Antipasto Platter will be coming to the main cabin, featuring cured meats, candied walnuts, and marinated mozzarella balls.
In First Class, guests can enjoy banana crêpes, lemon pesto spaghetti with grilled chicken, or a lemongrass pork sandwich, while parmesan eggs and bacon and the Tillamook cheeseburger will return as breakfast items due to popular demand.
Beecher’s Mac and Cheese
As a new offering in First Class, Hawaiian Airlines has continued its partnership with Robynne Maii, a Honolulu-born chef with kitchens in O’ahu and New York City. The new dishes include a smoked mozzarella frittata with Portuguese sausage and fruit, a basil Caesar salad with roasted chicken and ginger scallion fried rice, a beef and kimchi hand pie, ratatouille parmesan baked ziti, or Lasagna alla Norma.
For inbound flights to Hawai’i, the menu will continue to be curated by Wade Ueoka, another chef with a restaurant in Honolulu, with the menu featuring braised miso beef, grilled kalbi with kimchi fried rice, mushroom risotto cakes, pasta in a white wine cream sauce, or vegetable cobb salad.
Images: Alaska Airlines and Hawaiian Airlines
