Sit back, relax and enjoy your turkey cheddar on brioche or halibut with truffle corn salsa and sweet potato puree. Really. These are just a couple of the upgraded in-flight menu options from American Airlines collaboration with chefs Marcus Samuelsson and Richard Sandoval.
Along with the signature brioche sandwich, passengers on select domestic flights can also buy Chef Samuelsson’s California Cobb (stacked with roasted chicken, sliced hardboiled egg, guacamole and blue-cheese dressing) and brisket, lettuce and tomato sandwiches. Plus, savory sweet mixed nuts for snacking and the oatmeal, chocolate chip and cranberry Triple Shot Cookie for dessert. This casual, yet elevated, fare is based on recipes from Samuelsson’s New American Table cookbook, a homage to American cuisine.
Samuelsson, a James Beard award winner, restaurant owner, author and philanthropist, has cooked his way across Europe. Known for a global approach in his kitchen, his cuisine will now travel as much as he does.
If headed to Europe, Asia or Latin America in American’s premium class, passengers will have their choice of Chef Sandoval’s innovative Latin-inspired dishes. The menu will rotate monthly and feature entrées including the halibut dish; chipotle miso cod with lemon togorashi aioli; and a lemongrass marinated chicken breast with yucca puree and chayote salad with a citrus sauce.
An award-winning restaurateur and cookbook author, Sandoval is recognized by many as the father of modern Mexican cuisine. His blend of traditional Mexican ingredients and contemporary cooking techniques will now be introduced to diners around the world.
Diners, take flight–this is just the start of American’s expanded onboard menus from these two celebrated chefs.