Delta One customers, meet herb-crusted beef with squash gratin—your latest obsession. It, along with selections  including blackened chicken perloo, crab cakes with cream corn and a delicious vegetable ravioli are just a few of Chef Linton Hopkins’ latest menu creations boarding select Atlanta to Europe-bound flights for the next three months.

Taking advantage of seasonal ingredients and vibrant summer-inspired flavors, Chef Hopkins has devised a menu that pairs zesty sriracha emulsions with cool and refreshing pestos not to mention full-bodied cheeses and Southern—and Hopkins family—favorites like a peach and blueberry crisp topped with buttermilk sorghum ice cream.

“There is no better season than summer to experience the true soul of Southern cuisine,” Chef Hopkins said.

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In addition to Chef Hopkins’ Atlanta-based creations, Blue Smoke, of Danny Meyers’ Union Square Hospitality Group fame, will treat premium customers departing JFK to select Europe locales with a menu inspired by the sights, smells and tastes of a genuine backyard barbeque, with a twist.

Think hot Creole mustard and pimento cheese, tomato and cucumber salad, vegetable succotash paired with New Orleans-style shrimp and grits or barbeque chicken with green beans and bacon.

And both chefs would be remiss to not include a signature cocktail with their summer creations. Chef Hopkins topped off his menu with the Gin and Sonic, a twist on the old summer favorite with hints of lemon grass and black pepper. The Takin’ it Easy cocktail fits well with Blue Smoke’s barbeque theme—an infusion of lemon-cranberry juice with a bit of yuzu and honey mixed with either vodka or gin, served on the rocks.   

The new premium cabin menus are part of Delta’s commitment to consistently offer customers locally-sourced foods inspired by the season itself. The airline’s other chef partners including Michael Chiarello and Michelle Bernstein are working to take a similar seasonal and local approach to their upcoming menus. 

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