"Airline food" has always been shorthand for a lousy meal. But now that the free vittles have disappeared, we miss them. We miss the aroma of pre-cooked chicken warming in the galley, the cart clickety-clacking down the aisle and the vision of a foil-covered dish landing on our wobbly table. Why not join the growing ranks of gourmet brown baggers? TakeOffeh.com has asked top chefs from across the country for inspirational ideas on creating the ultimate carry-on meal. So next time you take to the skies, rustle up some gourmet fare to take with you – even if you’re fresh out of shaved fennel.
Mark McEwan One, Toronto - Albacore tuna sashimi and organic cherry tomatoes splashed with a dill and red wine vinaigrette and sprinkled with frisée and heirloom tomato chips could keep McEwan happy on board. “Go for foods that are meant to be eaten at room temperature,” and don’t forget a demi-jar of foie gras that can be smeared on a baguette.
Penny Martin is a "seasoned" travel specialist with Travel Professionals Internation, and also happens to be a top baker. sweetsadies.blogspot.com Penny packs a roasted pepper and eggplant sandwich sprinkled with grated carrots and shaved parmesan, on a ciabatta demi-baguette spread with spicy mango chutney. “Take along a home baked chocolate chip cookie,” says Martin. “After all, at 35,000 feet you technically weigh less, so no need to worry about the extra calories!”
Lawrence Deneau Il Mercato Trattoria, Halifax - Imagines a slow-roasted pork sandwich on aioli-rubbed fresh ciabatta heaped with Il Mercato’s signature smoked mozzarella, a few crushed rosemary leaves and arugula served with a honey-drizzled pickled salad of peppers, pears, blackberries and pecans. Deneau suggests balancing sweet, salty, sour and smoky flavours to rouse jetlagged taste buds.
Keith Froggett Scaramouche, Toronto - Suggests a poached chicken breast on Ace multigrain bread, topped with avocado, hot pepper, fresh coriander, shaved fennel and a slathering of mayonnaise. On the side: pears, almonds and walnuts. “You don’t want anything too smelly,” warns Froggett, hinting that passengers leave the blue cheese at home or risk conspicuous sniffing from fellow passengers.
James Walt Araxi, Whistler - Leans toward a selection of mildly scented artisanal cheeses from B.C. like Moonstruck’s “White Grace” accompanied with marinated artichoke salad, pink-lady apples, candied walnuts and slices of prosciutto and salami. For dessert, a milk chocolate fruit and nut bar. “You want to choose items that don’t require refrigeration and are easy to bring along,” says Walt.
Note: If catching an international flight, check the destination country’s guidelines before packing, as meat and citrus items are often restricted.
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