The airline has expanded its partnership with celebrated San Francisco chef Brandon Jew, bringing his modern Cantonese cuisine to additional First Class routes this spring. Travelers flying between San Francisco and key East Coast destinations like Boston, Washington D.C., and Orlando can now enjoy Brandon Jew’s innovative dishes, such as Tea-Smoked Soy Chicken and Hong Kong French Toast. These meals incorporate locally sourced ingredients from Bay Area producers. This collaboration continues to raise the bar for premium in-flight dining experiences by offering regionally inspired meals that showcase authentic flavors at 35,000 feet.
For economy class passengers, Alaska is introducing a noteworthy plant-based option developed in partnership with Seattle’s Evergreens™ restaurant. The new Best Laid Plants grain bowl features chimichurri tofu, avocado, and quinoa with mango habanero dressing.
Image Credit: Ingrid Barrentine, Alaska Airlines