Delta Airlines has teamed with celebrity chef Michelle Bernstein to creating an exciting menu for the carrier’s international BusinessElite passengers.
Bernstein, one of the nation’s most prominent chefs — and one of just a handful who can claim victory over Iron Chef America’s Bobby Flay (she did wonders with onions) — is chefowner of Michy’s, a Mediterraneanstyle bistro in Miami. Known for her elegant presentation of “comfort food,” Bernstein earned accolades during her tenure at Azul, the Mandarin Oriental Miami’s signature dining venue.
Nominated for the James Beard Foundation’s 2007 Best Chef: South award, Bernstein brings a world of creativity to Delta.
“My vision is to simplify the menu using fewer ingredients, but making those ingredients incredibly impactful and significant — especially at 30,000 feet,” she said.
Fettuccine with wild mushrooms and dried tomatoes Serves 6
16 ounces dry fettuccine pasta, cooked al dente
3 tablespoons olive oil
2 tablespoons butter
3 shallots, minced
2 cloves garlic, minced
2 cups shitake mushrooms, stemmed and julienned
2 cups cremini mushrooms, julienned
3 portobello mushrooms, cleaned, stemmed and cut into small cubes
4 ounces dry white wine
4 cups chicken stock or vegetable stock
1 tablespoon fresh rosemary leaves, chopped fine
1 tablespoon fresh thyme leaves, chopped fine
1⁄4 cup fresh tarragon leaves, chopped
11⁄2 cups cherry tomatoes, sliced in half
6 ounces brie cheese (or any triple cream cheese)
1 cup crème fraiche Salt and fresh black pepper, to taste
Preheat the oven to 325 degrees. Place the tomatoes, cut side up on a sheet pan. Place in the oven for 1 hour, or until a little golden. In a large sauté pan, heat the olive oil and butter. Add the shallots and garlic, cook until soft. Add the shitakes, portobellos and creminis and cook until soft (about 5-6 minutes.) Add the white wine, reduce all the way; add the chicken stock and reduce by half. Then, all at once, add the herbs, oven-dried tomatoes and brie. Heat everything through until it comes to a boil. Season to taste. Toss the fettuccine into the sauce, mix in the crème fraiche and serve immediately
Lamb chops in pomegranate glaze with rice pilaf with dried cherries Serves 4
For the lamb:
16-ounce lamb rack, cleaned and trimmed
2 ounces olive oil
3 tablespoons pomegranate syrup (concentrated juice)
3 tablespoons honey
4 ounces chopped mint
3 tablespoons soy sauce Salt and black pepper, to taste
Combine all ingredients for the mari- nade and add lamb. Marinate for at least 1-2 hours, not to exceed 8 hours. Season the lamb chops to taste and grill to desired doneness.
For the rice pilaf with dried cherries:
2 ounces butter
1 Spanish onion, minced
1⁄4 teaspoon ground saffron
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cumin
2 cups long-grain white rice
4 cups chicken stock
1 cup dried cherries
1 cup toasted slivered almonds
Salt and freshly ground black
pepper, to taste
Melt butter in heavy medium saucepan over medium heat. Add chopped onion, spices and sauté 5 minutes. Add rice and stir to coat grains. Mix in chicken stock and dried cherries. Bring to boil. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Fluff rice with fork. Add slivered almonds and season to taste with salt and pepper.
Braised beef short ribs Serves 8
8 short ribs of beef (14-16 ounces each), center cut, trimmed of excess skin and fat Kosher salt and black pepper, to taste
2 tablespoons cooking oil
2 carrots, peeled and diced
2 celery ribs, diced
1 Spanish onion, diced
6 cloves garlic, minced
2 tablespoons ginger, peeled and minced
2 tablespoons flour
8 ounces peeled and chopped tomatoes
1 cup red wine
4 cups beef broth
2 cups chicken broth
1 bay leaf
Preheat oven to 300 degrees. Season the ribs with salt and pepper. Heat the oil in a large pan. Sear the ribs in the oil until golden brown on all sides. Remove ribs from pan and carefully remove almost all of the oil. Keep about 3 tablespoons of oil/fat in the pan. Add the onions, carrots and celery, and cook until onions are translucent and carrots are soft. Add the ginger and garlic, stir in flour. Pour in the wine; bring to a boil. Add the broth, tomatoes and bay leaf. Allow mixture to come to a boil and place ribs in pot, cover with aluminum foil and cook in the oven for about 3 hours or until very soft and tender. (Check often to make sure pan always has liquid covering 3/4 of the way up the ribs.) When tender, remove ribs from liquid. Skim as much fat off the top of the sauce as possible. Reduce for 15 minutes. Serve with ribs in the sauce.
Grilled chicken Ras el Hanout with yogurt drizzle Serves 4
For the chicken:
11⁄2 tablespoons salt
4 garlic cloves, minced
1⁄4 cup honey
1⁄4 cup fresh lemon juice
1 tablespoon lemon zest
1 cup olive oil
2 tablespoons Ras El Hanout (Moroccan spice)
4 chicken breasts (6-8 ounces each) with leg
1⁄4 cup chopped mint, roughly chopped
3 tablespoons cilantro, roughly chopped
2 tablespoons Italian parsley,roughly chopped
In a large bowl combine all ingredients. Marinate as long as possible (up to 48 hours). Grill to desired doneness.
For the drizzle:
1 cup yogurt
2 tablespoons honey
2 tablespoons chopped mint
Salt and pepper, to taste
Combine all ingredients and serve with grilled chicken.
United Airlines opened a Club lounge inside Louis Armstrong New Orleans International Airport in November 2019. The lounge, near gate C7 in the airport’s new terminal, seats 95 guests and offers free WiFi, and ample power outlets and USB ports. COVID-19 may temporarily affect the lounge’s operating hours and procedures.
According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.
At FXExpress Publications, Inc., we can’t wait to #ComeBacktoTravel, and we can’t wait for the travel industry and others to #ComeBacktoGT. Join us over the next several weeks as we entice you with photos from some of the places we’re most excited to visit. Take a visual journey through some of Sedona’s most breathtaking sights with us.
Hotel Indigo Madrid Princesa opened in Madrid’s primary shopping district (temporarily closed due to COVID-19, but expected to open soon), adjacent to Parque del Oeste, giving first-time visitors to Madrid a perfect location for city exploration. The property offers more than 100 guestrooms, with two designs found throughout, both inspired by the natural greenery found in Parque del Oeste and reflecting the spring and fall seasons. In-room amenities include smart televisions and complimentary WiFi.
Since 1970, Goway Travel has been committed to providing customized travel experiences for world travelers. Few things are better evidence of this commitment than being awarded the 2019 Trazees award for Favorite Tour Operator. Goway Travel heartily thanks the readers of Trazee Travel for this honor and for their confidence in Goway’s work in creating travel memories that’ll last a lifetime.
As states allow visitors again and travel picks up, airlines are starting to prepare for an influx in passengers by increasing cleaning schedules, preparing aircraft for flight and even taking the temperatures of passengers before boarding the plane.
Four Seasons Hotels and Resorts announced a collaboration with John Hopkins Medicine International on its Lead With Care global health and safety program. John Hopkins Medicine experts will review and validate the Lead With Care program, which will then be implemented at Four Seasons properties around the world.
United Airlines’ environmentally friendly efforts lessen the impact on local U.S. communities.
Saint Lucia announced a phased plan to reopen island tourism responsibly, beginning June 4. Phase One includes welcoming international flights at Hewanorra International Airport from the United States only. In preparation, 1,500 hotel rooms are being prepared to open. The approach to reopening continues through July 31.