Alaska Airlines has unveiled a new series of First Class meal options in partnership with Chef Brandon Jew, who previously curated the airline’s First-Class menu that debuted in August 2024.
Passengers flying between San Francisco and New York’s John F. Kennedy International Airport, Boston, Ronald Reagan Washington National Airport, Washington Dulles International Airport, and Orlando will be able to try Chef Jew’s Cantonese inspired spring dishes.
“I’m grateful to Alaska Airlines for partnering with me in honouring my roots and continuing to bring Chinese food to guests traveling from coast to coast,” said Chef Jew. “As I developed my first menu cycle, I learned to rely on sauces that are delicious on their own and to create dishes that evoke a sense of place – whether that’s reminding guests of home or getting them excited to visit San Francisco’s Chinatown where my restaurant is located.”
The new meal offerings include Hong Kong French Toast, topped with rose-water and strawberry compote and served with coconut-cashew butter sauce and a Wycen Chinese Lap Cheong sausage; Stemple Creek Ranch Braised Short Ribs in a traditional shio koji marinade served with broccolini and Chow-Fun rice noodles with roasted butternut squash; and Tea-smoked Soy Chicken served with pickled lotus root and a sticky lotus leaf rice and Lap Cheong sausage.
“Chef Jew’s innovative approach and ability to craft dishes that appeal to a wide range of tastes make him the ideal partner – and this is just the beginning,” commented Todd Traynor-Corey, Vice President of Products and Experience, Alaska Airlines. “Later this spring, we’ll be revealing what’s next on the horizon and exclusive to our First Class guests. Get ready for more innovation, more flavour and more culinary artistry at 35,000 feet.”
In addition to the refreshed First Class menu, Alaska Airlines has also revealed a new plant-based and gluten-free dish for the Main Cabin, available from 30 April for pre-order on flights over 1,100 miles and created in partnership with Evergreens, a Seattle-based restaurant.
The dish is called the Best Laid Plans grain bowl, and features Chimichurri Tofu, avocado, quinoa, and Mango Habanero Dressing.
“This fresh, flavourful dish is not only a healthy choice — it’s good for the planet,” said David Rodriguez, Food and Beverage Planning and Programs Manager, Alaska Airlines. “We created the Best Laid Plants grain bowl to prove plant-based food doesn’t have to be bland. After extensive taste testing with employees and focus groups — even the most dedicated carnivores agree: it’s a winner.”
Photos: Alaska Airlines
