Austrian Airlines 'Chef on Board' and more by: Anne Spiselman If Austrian were like most airlines, the gastronomic gaffes that distressed Schrempf wouldn't cause much concern. FAs typically handle service, and while multi-course meals with individually plated main courses remain the rule for international first class, in business, pre-plated mains and sides heated together are becoming more prevalent. :: Read More ::

AA curries favor—and flavor—on ORD-DEL flights by: Anne Spiselman Since June 1, passengers in first and business class on American Airlines’s daily flights from Chicago to Delhi, India, have been able to enjoy entrées (mains, to non-US readers) created exclusively for the carrier by Maneet Chauhan, executive chef at Vermilion, downtown Chicago’s renowned Indian fusion restaurant. :: Read More ::

American Airlines Wine Consultant by: Anne Spiselman If you flew American Airlines to Italy in first or business class last May, you could have sipped Pommery Brut Non-Vintage Champagne, followed by Sileni New Zealand Sauvignon Blanc or Murphy-Goode Sonoma County Chardonnay and Val di Suga Brunello di Montalcino or Clos du Val Napa Valley Cabernet Sauvignon. :: Read More ::

Lufthansa + Peninsula Hotels = Gourmet In-flight Meals by: Anne Spiselman Ever wonder, as you settle into first or business class for an overnight trans-Atlantic flight, why you cannot have the same kind of dinner you’d enjoy at a luxury hotel before retiring for the evening? :: Read More ::

American-style Chinese Flyaway by: Anne Spiselman When American Airlines launched nonstop service between Chicago and Shanghai in April—the airline’s first venture into China—passengers in first class lunched on sliced char siu (Chinese barbeque sauce) duck and crab bundles with soybean-seaweed salad, followed by sweet-and-sour sea bass or stir-fried chicken with Chinese sausage in oyster sauce. :: Read More ::