American has 4 ‘cycles’ of domestic first class meals that they rotate. New meals debuted in August 2015, and were supposed to cycle for a year.
Petite Filet and Lobster Mac & Cheese, August 2015 – October 2016
New breakfasts rolled out this month but instead of changing other meals in August (as expected) or October (along with breakfast) the existing meals continued to rotate. But that changes November 1 with local Dallas chef Julian Barsotti coming onboard for American’s domestic first class catering.
Word of the partnership broke back in May but we’re only just now about to see what it looks like inflight.
Barsotti opened Nonna a decade ago, followed by Carbone’s Fine Food & Wine in 2012. His Barsotti’s Sprezza restaurant opened in Dallas this spring serving Italian comfort food. So the idea here is definitely Italian-American.
Here are the menus:
Entrée – Quinoa w/Roasted Vegetables, goat cheese, tomato salsa & crema
Entrée Salad – New School Nicoise w/Salmon
Nicoise Salad with Salmon, credit: American Airlines
Entrée – Red Enchiladas stuffed with Queso Fresco & Monterey Jack & Carmelized Onion
Entrée Salad – Saffron Orzo Salad w/Haricot Verts & Baby Squash w/Shrimp
Entrée – Rotolo of Ricotta, Spinach, Parmigiano, Mozzarella & Basil w/Marinara
Entrée Salad – Vietnamese Salad w/Teriyaki Glazed Chicken
Entrée – Sweet & Hot Pepper Crema, Summer squash, Basil, Italian Cheeses
Entrée Salad – Cucumber Greek Salad w/Chicken
Entrée 1 – Grilled Chicken w/Haricot Vert & Olives
Entrée 2 – Coconut Curry w/Zucchini, Asparagus, Peppers & Roasted Cauliflower
Entrée 1 – Peppercorn Crusted Tenderloin w/Cippolini Onion, Asparagus and Quinoa & Horseradish Cream
Entrée 2 – Classic Cheese Lasagna with Pomodoro sauce
Peppercorn Crusted Tenderloin, credit: American Airlines
Entrée 1 – Chicken Pot Pie
Entrée 2 – Poblano Peppers stuffed w/Manchego, Queso Fresco, Monterey Jack , Cotija Cheese, Piquillo
Entrée 1 – Grilled Chicken w/Couscous, Roasted Vegetables & Roasted Garlic Sauce
Entrée 2 – Cheese Capelletti w/Roasted Garlic Artichoke Sauce
International premium cabins got new celebrity chef meals a couple of months ago. And Los Angeles – Hong Kong, Sydney and Auckland and Dallas – Hong Kong have upgraded business class soft products including pajamas.
And while if you survey customers most will tell you they don’t care whether a meal is branded with a celebrity chef I’m on record disagreeing.
Collaborating with a celebrity chef is a way for an airline to market that they’re increasing investment in their meals. Rather than trading off with inflight food spend, it leverages increased spend by helping the airline capture value from the investment.