On a sprawling farm four hours north of Manhattan, filled with vibrant colors and herds of cattle, the process of creating some of Delta's newest on-board dishes begins. Battenkill Valley Creamery is a family affair, owned and operated by fourth- and fifth-generation farmers Don and Seth McEachron. The McEachrons opened ...
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 ...