From December 1st, customers flying in the Delta One Business Class cabin will be able to enjoy Roman-style cuisine by Jason Pfeifer, who is executive chef of Manhattan restaurant Maialino. The meals will be available on international routes to Europe as well as flights between New York JFK and Los Angeles.
The new Business Class menu features rustic Italian cuisine that channels the cultures of New York City and Rome, with dishes including Prosciutto e Mozzarella, Braciole di Manzo and Cavatelli con Salsiccia di Maiale. Dishes have been created incorporating ingredients from Maialino’s close knit family of regional farmers and purveyors including Elysian Fields Lamb, Four Story Hill Farm Chicken and spices handpicked and sundried by a family in Calabria. Food will be paired with wines sourced from aritsanal wineries and curated by Master Sommelier Andrea Robinson.
“For me, Italian cuisine is about ingredients and I think we have really captured that cooking philosophy for Delta fliers,” said Pfeifer. “The simplicity of the dishes allow for the ingredients to become the star of the show, so we have been very thoughtful how each ingredient is sourced, using many of the local New York farmers and purveyors Maialino has collaborated with since the restaurants opening.”
“We are excited to partner with Maialino and Chef Pfeifer to provide our customers with another menu rotation packed with fresh, seasonal flavors and locally sourced ingredients,” said Allison Ausband, Delta’s Senior Vice President – In-Flight Service. “Whether our customers are seasoned business travelers or a family traveling to Europe for the first time, we want to make their experience the best it can be, which is why we’re continually improving our food, beverages and amenity offerings on board.”
Chef Pfeifer’s menus will be offered in Delta One for breakfast, lunch and dinner, and some dishes will be refreshed on the first of each month from December until Feb. 28, in order to provide a wider variety of options to customers. Each dish will be prepared daily in the Union Square Events kitchen in Chelsea, New York, before being delivered to JFK and boarded onto Delta flights.
Delta’s partnership with Maialino is part of an ongoing collaboration with Danny Meyer’s Union Square Hospitality Group to feature seasonally rotating menus designed by its chefs. Past rotations with USHG include the autumn menu from North End Grill, summer menu from Union Square Events, the spring menu from Union Square Cafe and last year’s winter menu from Marta.
To ensure customers experience a similar in-flight experience on routes that do not feature the Maialino menu, Delta is featuring the flavors of winter on board in its First Class and Delta One cabins throughout its network. Menu items include include Fresh Black Truffle and Potato ravioli, Olive Oil Poached Halibut, and Duo of Chicken with fennel puree and haricots vert.
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