Like many, the idea of exceptional airplane food seemed like a myth until the collaboration between Delta Airlines and the acclaimed chefs Jon Shook and Vinny Dotolo (known as Jon & Vinny) emerged. Skepticism quickly turned to surprise when experiencing the reality of Delta Airlines Food, particularly on a flight back from Los Angeles. Instead of the typical, uninspired fare, passengers in Delta One were treated to a genuine BLT – a testament to fresh ingredients and culinary expertise. This wasn’t just any BLT; it was crafted with griddled Pullman loaf, generous slices of crisp, thick-cut bacon, ripe tomatoes, vibrant little gem lettuce, and a flavorful homemade aioli. Even the side of homemade potato chips underscored the commitment to quality and detail that defines delta airlines food in this partnership.
The collaboration between Jon & Vinny and delta airlines food began last summer and has since transformed the dining experience on select Delta flights. From their catering facility in Inglewood, Jon & Vinny produce approximately 800 meals daily, exclusively for Delta One passengers traveling from LAX to key destinations like JFK, Boston, and Washington D.C., as well as international routes to Sydney and Paris. What sets delta airlines food apart in this instance is the unwavering commitment to sourcing. Jon & Vinny utilize the same high-quality purveyors and farmers market ingredients for Delta as they do for their celebrated Jon & Vinny’s restaurants throughout Los Angeles. However, creating delta airlines food also presents unique challenges, particularly in maintaining restaurant-level quality within the constraints of airline catering. Their signature meatballs in pomodoro, a beloved dish at their restaurants and a staple of delta airlines food, exemplify how they navigate these complexities.
One of the cornerstones of delta airlines food by Jon & Vinny is their dedication to scratch-made meals. This approach allows for greater control over both the quality of ingredients and cost management. For instance, the appetizer often features Coho salmon, hot-smoked in-house. This salmon is then blast-chilled and broken into rustic slabs, showcasing a commitment to artisanal presentation even within the confines of delta airlines food.
Bread, a fundamental element of any good meal, is given special attention in delta airlines food. Focaccia, baked fresh at their catering facility, is grilled and then brushed with a chile-garlic butter after cooling. This technique serves a crucial purpose for delta airlines food: the layer of fat acts as a barrier against drying out, ensuring the bread remains palatable even hours after preparation.
The signature meatballs, a must-try both at Jon & Vinny’s restaurants and as part of delta airlines food, present a unique logistical challenge. Flight attendants must navigate tight spaces with carts, requiring dishes to be no taller than two inches. Despite this constraint, the meatballs themselves remain unchanged from the restaurant version. Made with a blend of brisket and pork shoulder, they are simmered in a pomodoro sauce crafted from Bianco DiNapoli organic crushed tomatoes. Each serving of delta airlines food meatballs is completed with a dollop of creamy ricotta and a side of garlic bread, ensuring a comforting and flavorful experience at 30,000 feet.
Salads are another significant component of delta airlines food, especially given the scale of operation. Supplying 1,200 meals daily necessitates substantial quantities of fresh produce. For their salads, delta airlines food relies on approximately 50 cases of crisp Little Gem lettuce, sourced twice weekly from the Santa Monica and Hollywood farmers’ markets. This commitment to fresh, local ingredients underscores the quality Jon & Vinny bring to delta airlines food.
Even seemingly simple elements like salad dressing are carefully considered. Vinny Dotolo explains a key challenge in creating delta airlines food: “Since food is stored at cold temperatures on the plane, olive oil congeals.” To overcome this, they cleverly utilize buttermilk as the base for their dressing. This ensures a smooth, palatable dressing consistency, demonstrating attention to detail in every aspect of delta airlines food.
In conclusion, the partnership between Jon & Vinny and Delta Airlines has redefined expectations for in-flight dining. By prioritizing fresh, high-quality ingredients, employing restaurant-caliber culinary techniques, and thoughtfully addressing the unique challenges of airline catering, delta airlines food has proven that airplane meals can indeed be delicious and memorable. The collaboration is a testament to the idea that even at cruising altitude, exceptional food experiences are possible.
