AutYUMn! Delta One Welcomes Fall With New Menu by North End Grill Chef Eric Korsh
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APEX Insight: Delta Air Lines’ new menu is falling into place today. Delta One passengers flying with the airline during the autumn months will be treated to meals created by New York’s North End Grill restaurant executive chef Eric Korsh. This is the latest restaurant collaboration in the carrier’s partnership with Union Square Hospitality Group, which focuses on sourcing local and seasonal ingredients.
In keeping with the food-centric focus that Delta Air Lines launched in its Delta One premium cabin late last year, today marks the carrier’s next step in its quest to set the culinary standard for excellence in the sky. Beginning September 1, Delta One passengers on select transatlantic and transcontinental flights will enjoy meals created by Eric Korsh, the executive chef at Union Square Hospitality Group’s North End Grill restaurant.
In November 2015, Delta announced a partnership with famed New York restaurateur Danny Meyer and his Union Square Hospitality Group, which meant that the airline would be focusing on providing locally sourced, seasonal meals to its Delta One passengers. Beginning with a winter menu from Marta Restaurant, the program has since presented a Union Square Café spring menu, then segued into summer offerings created by Meyer’s Union Square Events catering. The carrier’s collaboration with Meyer dates back to 2013, when his Blue Smoke restaurant began creating Delta’s “BusinessElite Express Meals” for the airline’s daily flights between New York’s John F. Kennedy International Airport and London Heathrow.
And as fall arrives, Delta is mixing it up yet again, as the airline follows its plan to refresh the menu each quarter – a move designed to keep the airline’s frequent travelers excited and engaged. During this quarter, premium-class passengers on select transatlantic routes to Europe and from JFK to LAX or SFO will find a comfort food menu from North End Grill’s chef Eric Korsch that includes short rib cannelloni with port, black truffle and wild mushrooms followed by the restaurant’s signature classic opera cake. All of the dishes to be loaded onto Delta One are prepared daily in the Union Square Events kitchen, located in Chelsea, New York, guaranteeing a top-quality product.
“We selectively chose to partner with North End Grill and chef Korsh as they share in the same philosophy of serving fresh, local and seasonal food to customers,” explains Allison Ausband, Delta’s senior vice-president of In-Flight Service. “This is another innovative way Delta is investing in the onboard experience as we focus on changing the conversation around airplane food.”
“We selectively chose to partner with North End Grill and chef Korsh as they share in the same philosophy of serving fresh, local and seasonal food to customers.” €” Allison Ausband, Delta
Delta is looking to change the in-flight conversation about drinks, too, as each season’s special menu is being paired with specific wines from small producers, curated by Master Sommelier Andrea Robinson. The fall wine list features the 2014 Calera Pinot Noir from California’s Central Coast, the 2011 Dominio de Cair Cair Cuvee from Spain’s Duero region and the 2014 Romain Duvernay Cotes du Rhone Blanc from France, among others.
There will be a party on board throughout the fall as well, for Delta is joining with Jack Daniels to celebrate the distillery’s 150th anniversary by pouring “Jack’s Birthday Classic” cocktail – Jack and Coke – on all flights within North America beginning September 1. Add in Samuel Adams’ OctoberFest seasonal brew, to be served in celebration of Oktoberfest on flights within North America as well as on outbound US flights to Europe and Latin America, and there’s little doubt that Delta’s premium passengers will be satiated and smiling by the time they disembark.