Buh-bye, disgusting airplane food.
Hong Kong Airlines is now serving up tasty eats that are "big in flavor and rich in texture," according to the chef, who is none other than San Francisco's own Chris Cosentino.
The cooking show champ behind SF's Cockscomb and St. Helena's Acacia House is well known for his obsessive love of offal; now he's playing with another category of cuisine oft perceived as gross: the humble in-flight meal.
In partnership with Hong Kong Airlines, which launched its inaugural nonstop flight to San Francisco on March 25th and is now offering round-trip service between SFO and Hong Kong four times each week, Cosentino has designed a rotating menu of 12 dishes, from appetizers to desserts, that reflect his style of Californian cooking.
With the purchase of a business class ticket, you could dine on charred avocado with rock shrimp remoulade and red sorrel; pâté de campagne with cornichons, radish and mustard; braised beef short rib in a Burgundy demi sauce; braised lamb neck in gremolata with polenta and broccolini; and ginger dates and toffee cake topped with whipped cream.
It all sounds great, but what will it taste like once it's warmed over and served on a little tray? Well, much care was given to maintaining food quality, so you can rest assured that your kohlrabi salad won't arrive limp and soggy.
Cosentino joins a roster of culinary talents who have partnered with the airline, including Hoi King Heen (InterContinental Grand Stanford in Hong Kong); Nooror Somany Steppe (Blue Elephant in Phuket); and Gabriel Choy (the first Asian winner of the Gordon Ramsay Scholar competition).
Get a taste of his on-board meals below. // hongkongairlines.com
The full spread: braised lamb neck in gremolata with polenta and broccolini; poached pear in red wine sauce with creme fraiche and lemon thyme; and marinated Monterey Bay sardines with cauliflower, raisins and capers.