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A Walk Through the Garden

As the temperature warms and the days become longer, there is a huge upsurge in lighter foods for the aircraft…especially salads. Do away with your thoughts of the larger-than-life portions of proteins, starchy carbs and vegetables covered in rich sauces that filled us to overflowing during the winter months; think about fruit and vegetable gardens full of color. Instantly you physically feel lighter, right?

Your passengers and crews are requesting not only entrée salads, but appetizer style salads, non-meat salads . . . some even filled with the sweetness of fruits, nuts, berries and cheeses; to a lighter dessert salad containing a lavish array of fruits, nuts, berries with possibly a rich balsamic sauce, a light yogurt sauce, or a honey sauce - any of which could be a stand-alone entrée if desired.

Personally, I feel as though we’re stuck on the grilled chicken salad. Even reinvented presentations leave us with a grilled chicken Caesar. I’ve heard all the reasons why schedulers and crews still order this salad, even if they are tired of the same old thing; it’s easy, it’s basic, everyone can make one, and it contains very little to dislike when placed in front of a passenger.

The time to step beyond is now

Let me introduce you to salads of all types that I guarantee will tingle and tantalize all of your passengers’ senses and appetites. Take a leap of faith and try something new, trendy and different.

Move up from the decades-old presentation and combinations and explore all the incredible flavors, colors and presentations that you - yes you - can conjure up for the next flight. I will begin with starter salads and appetizers, then with side salads and even introduce some that can be recreated into an entrée salad by simply changing the portions or adding a protein or grain. Imagine, a single salad that can be all things to all people. I am excited. Hold on because here we go on a journey through the garden. As we travel this journey remember the best salads are the ones that combine the flavors, textures, and techniques that makes all food great: Fat, acid, spice, and crunch, with a combination of flavors: raw, pickled, creamy, nutty, and, most of all, visually exciting like an artist’s painting, or a treasure at the end of the rainbow.

Appetizers

Appetizers, pre-board, snacks, starters that set the tone of the meal service need to get the passengers’ and crews’ taste buds moving in anticipation of what is yet to come.

We don’t need to sling out the food quickly in an effort to clear it because of a short leg. For multiple legs serve a different course on each; bring the pleasure of taste back on board. Simple rolled slices of apple or pear and cucumber with a rice vinegar and honey topped with a pickled rose bud, or a vegetable terrine, cut in bite size and skewered on picks make a fabulous visual start. Combined on a tray with the vegetable sushi rolls and served to the passengers makes for a deliberate meal service . . . and not transferring the feeling of “oops, better hurry, not much time to eat up “. It is about the art of service and the presentation for the short legs.

But they may want a bit more, something quick, light and bit out of the norm. Wrap the vegetables in rice paper and serve a summer roll assortment with sauces or a bowl of gazpacho. Quick, short legs do not have to mean a bowl of warmed nuts or a rushed meal. Scale the meal down to fit the time allotment.

As we travel through the garden of fruits and vegetables, the plants are begging to be picked. They are all succulent, vibrant in color. A light meal could contain an assortment of flavor combinations packed into a ring mold to create a stack. Plated they are awe inspiring. They are compact and easy and quick to plate. When ordering a stack, request that your catering source apply an acetate collar around the stack to hold its shape during travel. The top finale of herb or lettuces, micro greens, should be sent bulk so as not to wilt or get damp from the stack’s moisture . . . not to mention keep the allure of freshness as you add the final touch or crunch just prior to service.

Drizzle any dressing or sauce around the outer edge or mix it into one of the components prior to stacking. Always remember that avocado discolors quickly so request those pieces of the salad be sent to you in Sprite- the citric acid in the soda will keep fruits and vegetables from discoloring like lemon juice does, but without the strong citrus taste. To plate simply slide off the acetate ring, place it on the plate and, voila!

Terrines are no longer a thing of the past. They have made a very trendy resurgence. Some may contain meats or even be wrapped in meat as the layered vegetables over a bed of spinach salad, they may be served as a side dish to a cold poached fish or be as simple as a vegetarian entrée salad of pureed peas, butternut or summer squash topped with fresh dressed greens and a spicy puree of eggplant. Imagine your passengers’ delight in seeing vegetables presented in such an appetizing way. Add a basket of breads or crackers, and what a meal!

Serving Suggestions

As promised, the garden can be delivered in unique ways. Try experimenting with different serving vessels, there are no rules as to what a salad should be served in as long as you can contain the ingredients. Wine glasses, fruit bowls, soup bowls and plates all work well. For the ladies on board, create a salad bouquet. Serve a salad on a piece of marble or slate for something different . . . to add interest.

For those passengers who prefer pizza, here is an opportunity to provide a different version and serve it cold. With a prepared crust or one made fresh from your catering source, cover the top with hummus and top with an assortment of roasted vegetables, lining the edges with artichokes cut into quarters and then top with shredded cheese and salad greens. The hummus becomes the dressing, or it can be lightly drizzled with balsamic and olive oil or a dressing of your passengers choice. If ordering this assembled be sure to request the mixed greens separate and dressings on the side.

Contemporary presentations are clean and ordered and may look planned, but are, most generally, a bit more formal. The papaya is cut into a floral shape, filled with berries, with additional fruit floating in front. Raspberry and mango sauce dot the plate, but also fill in the base of the papaya. The candy splash tops the presentation. When ordering the candy splash, always request that its not refrigerated and is packed separately (and airtight) and that each candy is separated by paper so as not to stick. It’s well worth the trouble.

If you don’t have the candy option, you can use a dot of orange marmalade baked in your oven until it bubbles to a hard shell and use that in its place (One of those cool tidbits of trivia). The fruit terrine is held together with an old favorite gelatin. You will need a very sharp knife to make smooth cuts and extra-firm gelatin to prevent the tearing of the terrine And who doesn’t love a puzzle? . . . this is a simple way to extend your fruit to serve additional unexpected passengers. It can be done with mixed fruits and berries as long as there is a pattern.

Enjoy the flavors and colors of spring and summer. These bright colors should lighten your mood, bring a smile to your face and make you want to indulge.

Step outside the box and try the wild side . . . at least for the summer.

BlueSky Business Aviation News | 20th June 2019 | Issue #515

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