American Airlines elevates its culinary offering with spring menu in Flagship lounges
Gustavo Roe|PH: Aviacionline
With the arrival of spring, American Airlines is unveiling a new culinary offering in its Flagship® lounges, developed in collaboration with chefs recognized by the James Beard Foundation. Passengers with access to these exclusive areas can enjoy a seasonal dining experience that blends fresh ingredients with global flavors.
New menu features:
- Fresh, seasonal ingredients: crunchy vegetables, citrus, and herbs that reflect the flavors of spring.
- International inspiration: from Southern cuisine to Mediterranean and Asian fusions.
- Restaurant-quality dishes: each plate is created by award-winning chefs, curated to highlight flavor and technique.
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Featured chefs and culinary offerings by city:
- Dallas-Fort Worth (DFW): Tiffany Derry, known for her contemporary Southern flavors, offers a coconut chicken curry with carrots, onion, potatoes, and peas.
- Chicago (ORD): Sarah Gruenberg, an award-winning chef specializing in modern Italian cuisine, presents a marinated lentil salad with smoked salmon, soft-boiled egg, and chicory.
- Miami (MIA): Timon Balloo, focused on tropical influences, includes baby potatoes with green sauce and pink shrimp ceviche in the Flagship® First Dining menu.
- Los Angeles (LAX): Brandon Kida blends Japanese techniques with Californian ingredients at a bao bar, featuring options like crispy maitake mushroom bao and fried chicken bao.
- New York (JFK): Ayesha Nurdjaja, a Mediterranean cuisine expert, incorporates shrimp skewers with white beans, roasted peppers, lemon, and cilantro.
With this refresh, the airline aims to redefine the pre-flight culinary experience through partnerships with key figures in American gastronomy.
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