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.
Welcome to Rhodes, a medieval treasure beautifully preserved throughout the centuries. Rhodes is the capital of the Dodecanese, an island ideal not only for those who want to relax, but also for those looking for an action-packed holiday! With its bright green hills, rich green valleys and uninterrupted line of golden beaches, Rhodes is truly a blessed place. “The sun island” has more sunshiny days and milder temperatures throughout the year than any other location in Greece. It is, after all, one of the country’s easternmost places and among the first to welcome summer on its impressive beaches. Add in the excellent facilities for tourism, the island’s special blend of cosmopolitan and traditional, and numerous cultural and archaeological sites, the most important being the Medieval (Old) Town, a UNESCO World Heritage site, and you’ve got the perfect holiday destination. While on Rhodes, don’t miss a daytrip to nearby Sými. An island of sponge divers and seamen, Sými used to have 30,000 inhabitants before the Second World War and was the richest island in the Dodecanese, despite its small size. Today, Sými attracts many visitors thanks to its beautifully preserved Neo-Classical buildings and the famous Archangel Michael monastery at Panormitis.
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For those without accessibility issues, going to the beach can be simple. There’s nothing to do but pack up your gear, head to the shore and walk out onto the sand. For those who may be inhibited, however, the beach poses more of a challenge.