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

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.

Pan-Roasted Salmon with Italian Noodles and Baby Vegetables, individually plated and ready for transport to Palm Springs.

The Vietnam Airlines Boeing 787 Dreamliner on the tarmac at Palm Springs International Airport.

Smoked Salmon Wrapped Asparagus with Crème Fraiche, for one visiting contingent of over 150 passengers.

As President Obama greets leaders to the US-Association of Southeast Nations Leaders Summit in Palm Springs, February 15-16, 2016, we were honored to be working behind the scenes 24/7 on over 540, four-course inflight meals for the visiting dignitaries.

The remarkable Air Gourmet team worked around the clock, preparing delicacies like these Prime Filet of Beef served with Black Pepper Sauce, Leafy Greens and Roasted Yukon Gold Potatoes

Executive Chef Dwayne Lortie and his team worked tireless 16-hour shifts, preparing sumptuous dishes like the Pan-Roasted Salmon with Italian Noodles and Baby Vegetables

Filet of Beef Crostini with Caramelized Onions, Horseradish and Tomato

Our Seafood Display featured Maine Lobster, Grilled Prawns, Alaskan Crab, Scallops, Fish Roe

Our Imported Cheese Display, part of the Appetizer menu for hundreds of VIPs and VVIPs to enjoy on their long flights back to the South East.

Fresh spring greens, ready to be whisked to the Palm Springs International Airport.

A US Coast Guard helicpoter patrolled the skies above the airport, clearing the way for Air Force One, seen in the background.

A beautiful Amuse Bouche trio includes Filet of Beef Crostini with Caramelized Onions, Horseradish and Tomato; Asian Tuna Tartar In Cucumber Cups with Ponzu and Micro Wasabi, and Black Caviar Canapé with Sliced Egg and Herbed Cream Cheese.

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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