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Rising to the occasion: Serving the global elite in Palm Springs

Rising to the occasion: Serving the global elite in Palm Springs

 

Our Air Gourmet team faced one of our highest profile and most exhilarating challenges in years Feb 15-16, as we were honored to provide inflight catering for the US-ASEAN Leaders Summit in Rancho Mirage, CA. Working in close collaboration with Karin Davidson, Atlantic PSP  General Manager, we put in round-the-clock shifts for several days straight preparing 574 four-course meals for the dignitaries to enjoy on their long flights back to their home countries.

 

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The dozens of sumptuous dishes prepared for the three flights included Asian fare that was authentic to the dignitaries’ home countries, as well as elegant, brilliantly conceived cuisine that would be at home on the menu of any fine restaurant. Importantly, each one of the 574 meals was individually portioned and plated, under the sharp eye and expert direction of Executive Chef Dwayne Lortie.

 

In addition to the main meals, our team, let by Carla Cockriel, was tasked with sourcing exotic treats and tastes like Rempeyek (Indonesian Peanut Brittle) and Prawn Crackers.   “It’s not every day that we are honored to serve  heads of state from countries half a world away,” said President Barry Saven. “I couldn’t be more proud of our entire team for the sheer effort necessary to create, plate and deliver nearly 600 meals, but also for the care and attention to detail they lavished on each and every one of those courses. It was remarkable to see our normally high standards applied to such  a large scale over this multi-day effort.”

 

Menus for Asian World Leaders Included: 

Appetizers/Amuse Bouche

Goose Liver Pate
Filet of Beef Crostini with Caramelized Onions, Horseradish and Tomato
Smoked Salmon Wrapped Asparagus with Crème Fraiche
Asian Tuna Tartar in Cucumber Cups with Ponzu and Micro Wasabi
Seafood Display with Maine Lobster, Grilled Prawns, Alaskan Crab, Scallops, Fish Roe
Imported Cheese Display

 

Entrées

Prime Filet of Beef served with Black Pepper Sauce. Leafy Greens and Roasted Yukon Gold Potatoes
Poached Cod with Ponzu, Jasmine Rice and Stir-Fried Rice
Stir-Fried Pork Tenderloin with Oyster Sauce, Steamed Rice and Fried Rice
Pan-Roasted Salmon with Italian Noodles and Baby Vegetables
BBQ Ribs with Steamed Rice and Broccoli Florets
New Zealand Slow-Braised Lamb served with Yukon Gold Potatoes and Leafy Greens
Roasted Noisette of Beef with Tomato Sauce, Potatoes au Gratin
Stir-Fried Jumbo Prawns with Oyster Sauce
Stir-Fried Pork Cheek with Sesame Sauce
Stir-Fried Chicken with Hoisin Sauce
Grilled Lobster Tail with Red Ruby Grapefruit-Tarragon Vinaigrette
Roasted Black  Bass with Miso Glaze, Shiitake Mushroom
Grilled Soy-Ginger Marinated Rack of Lamb with Spicy Plum Sauce
Bisto-style Peppercorn Crusted Ribeye Steak with Mushroom Sauce
Seafood Spaghetti, Parmesan Cheese and Tomato Sauce
Shepherd Pie

 

Snacks & Breakfast 

Omelet
Chicken Sausage
Grilled Tomato & Hash Brown
Beef Teriyaki
Shrimp Tempura
Seafood with Noodles and Vegetables