Delta is dishing out vibrant, seasonal ingredients with its newest Delta One menu. Beginning Sept. 1, customers flying in the Delta One cabin on select trans-Atlantic and transcontinental flights will enjoy meals thoughtfully hand crafted by North End Grill’s Executive Chef Eric Korsh.
Theis evocative of the restaurant’s ingredient-first, elemental way of cooking that has made it a treasured downtown culinary destination, known for blending the rich flavors of New York and France.
It features some of North End Grill’s signature dishes that Korsh expertly translated for the in-flight experience including Pink Sea Trout with Turnips and Pearl Onions and North End Grill’s Classic Opera Cake as well as Short Rib Cannelloni with port, black truffle, wild mushrooms and parmesan. In addition to partnering on menu development, the actual dishes will be prepared daily in the Union Square Events kitchen, located in Chelsea, N.Y., home to the catering and venue hospitality arm of Union Square Hospitality Group.
“We selectively chose to partner with North End Grill and Chef Korsh as they share in the same philosophy of serving fresh, local and seasonal food to customers,” said Allison Ausband, Delta’s Senior Vice President – In-Flight Service. “They prepare food in their restaurants every day for customers in New York so why not partner with them to prepare meals for our customers in the air? This is another innovative way Delta is investing in the on-board experience as we focus on changing the conversation around airplane food.”
The menu will also be featured in Delta One on all westbound Delta One flights from John F. Kennedy International Airport to Los Angeles International Airport and San Francisco International Airport. Menus created by Korsh will be offered in Delta One for breakfast, lunch and dinner. Select items will refresh on the first of each month from September until Nov. 30 to provide a variety of options to customers.
Delta’s partnership with North End Grill deepens its ongoing collaboration with Danny Meyer’s Union Square Hospitality Group, who has partnered with the airline to feature seasonally rotating menus designed by its chefs. The North End Grill menu will be on board from Sept. 1 through Nov. 30. Past rotations with USHG include the summer menu from Union Square Events, the spring menu from Union Square Cafe and the winter menu from Marta.
In addition to North End Grill’s menu, Delta is featuring the fresh, local flavors of fall on board in its First Class and Delta One cabins throughout the network.
Delta’s consulting chefs Linton Hopkins and Michelle Bernstein have artfully created menus using ingredients produced by local purveyors and artisan suppliers. Transitioning from the fresh, light tastes of summer to heavier, richer fare, the airline’s menus are designed around fall harvest ingredients like root vegetables, legumes, wild mushrooms, beets and potatoes.
To round out the flavors of the season, Delta is also offering seasonal libations on board.
The latest menus pair with Delta’s 2016 wine program curated by Master Sommelier Andrea Robinson, which follows a similarly seasonal approach. Robinson has sourced a number of locally-made wines from small, artisanal wineries that bring a flavor and body uniquely their own. This season’s wine selections have an overall richer quality to stand up to the fresh fall flavors.
In honor of the 150th Anniversary of the Jack Daniel Distillery, the airline will be serving Jack’s Birthday Classic, the quintessential Jack and Coke cocktail, on all flights within North America beginning Sept. 1. Customers are also invited to celebrate Oktoberfest on board with Samuel Adams’ most popular seasonal brew, OctoberFest, which will be available on flights within North America and outbound U.S. flights to Europe and Latin America.
Leaving no stone unturned, customers traveling in First Class on all long-haul North America flights out of Atlanta will experience Dark Chocolate gelato, the new fall rotation, from one of Atlanta’s favorite shops Honeysuckle Gelato. Delta began serving Honeysuckle Gelato on board in the summer of 2015, and continually offers seasonal refreshes for customers.