I believe I got the idea of taking a few pics of my food from AirlineMeals.net. It's a sight where people like you and me can send photos to be added, by class of service, airline, and route. Either way, I started taking pics of some of my travels over the years, and have posted them, but don't think I ever really talked about them.
When I saw the post on Gadling.com, it reminded me the how much food is actually provided on flights. I think on my last flight, I had to decline one of the services because there was so much food. Hopefully I can list a few of my favorite entree's here...of course, I wouldn't be able to describe them as they were on the menu, but hopefully you can get the gist from the pics.
London-New York: July 2005
(due to the events of 9/11, the airline was still utilizing plastic-ware)
Vanilla Ice Cream
Coffee w/Kahlua & Whip Cream
My next trip was JFK-ZRH (Zurich) 2005
On the return leg, I forgot to take a picture of the Appetizer, but believe me when I said that it was Smoked Salmon (again...YUMMY) and the Salad.
Dessert was once again the Ice Cream Sundae, including a coffee with Bailey's
Fruit & Cheese plate
A few years went by and I didn't really travel anywhere exciting except for 2007 I went to Rome. I was in Coach on the way over to Rome, and First Class on the way back. I forgot to take pictures of the meals then, but I'm sure I ate my basic selections! LOL
I often wonder though, I actually had to cut my bagel whereas at my airline, it's already pre-cut. I wonder how much money is saved with that...
Ok, so it wasn't that exciting for travel, but it was fun being in First Class on a different carrier. Although, traveling as a non-rev, I was able to fly in First Class on numerous occasions, but being in my uniform, I never took out my camera to take pictures of the food (too bad huh?)
Now it's back to London in May of 2011. I was lucky enough to fly in First Class going from Chicago to London. Believe it or not, I also still have the menu's of both the trips, so now you can get the full menu descriptions of my entree's.
For pre-departure beverage, I had the Pommery Brut Champagne.
"It was in 1858 that Madame Louise Pommery took over the reins of the newly formed Champagne house and began the arduous task of building the historic estate that one sees today. This lively and fresh Champagne is remarkably smooth with a soft delightful "mousse" that never wanes on the palate. Very versatile that pairs well with many light dishes"For my wine selection, I chose the Freemark Abbey Napa Valley Merlot.
"Freemark Abbey is one of Napa's historic wineries dating back to the 1880s. Much has changed since then, except for the passionate commitment to making wines of great value. Its wines give a true expression of the varieties grown and are designed for a culinary adventure. The Merlot is rich with blackberry and cherry aromas. This wine leaps to life when served with red meats, grilled meaty fish, medium-strength cheeses and pasta."To Start
Warm mixed nuts & Crudites and dip
Assorted gourmet breads
Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast (which I didn't have)
Chicken with Ratatouille
Sauteed breast of chicken featured with a ratatouille sauce, smashed potatoes with bacon and a medley of baby vegetables.
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch, or seasonal berry toppings, whipped cream and pecans. (I had mine with Bailey's Irish Cream)
I did not have a Breakfast prior to landing since I wanted to save myself for lunch and/or dinner while in London. (which I'm glad I did as my best friend and I went to this great restaurant for a quick bite to eat before going to the theater)
For the return flight, I had the same Pommery Brut Champagne, however this time, instead of having the Merlot, I had a delicious Sauvignon Blanc.
Groom Lenswood Sauvignon Blanc, Adelaide Hills, Australia
"The cool temperatures of Australia's Adelaide Hills produce Sauvignon Blancs that are versatile with food, primarily because of the appealing citrus tones and crisp acidity. In particular, the Groom family creates excellent Sauvignon Blancs that pair delightfully with fish, crustaceans, and poultry."To Start
Warm Nuts and/or Crudites and dip
Smoked Salmon and Tarragon Shrimp accompanied by capers, red onion and sour cream
The Salad Cart
Fresh seasonal greens with pickled carrots, plum tomatoes, broccoli and scallions offered with roasted red pepper dressing or premium extra virgin olive oil and balsamic vinegar. Sliced herbes de Provence chicken breast. (I didn't have any salad on the return)
Beef Fillet with Mushroom Bordelaise
Grilled fillet of beef served with porcini mushroom butter and bordelaise sauce, diced yellow peppers, haricots verts, baby carrots and olive oil potatoes.
I know what you may be thinking...why on earth did I have the Sauvignon Blanc with the Beef instead of the Merlot and vice-versa the previous flight. Honestly I don't know, but I wasn't disappointed either direction with my selections!
Ice Cream Sundae
Vanilla ice cream with a choice of hot fudge, butterscotch or seasonal berry toppings, whipped cream and pecans. (this time I chose Kahlua)
Grilled Chicken Breast
Offered with a tabbouleh kebab salad, tzatziki with pita bread, kalamata olives and feta cheese. (I didn't care for the chicken or the pita bread, but the olives and feta were awesome!)
As you can see, I LOVE me some Smoked Salmon and Shrimp. I feel extremely lucky if I can get both (usually you get one or the other). I really haven't thought about posting the food we serve in First Class, maybe I'll start posting some of the offerings and show what is available. Some food is really good, some isn't. Some is boring while others are more exciting.