|BlueSky Business Aviation News|
This is not soup, although some but may have a broth base; this is actually a beautiful presentation of healthy, clean foods, full of freshness and color that is eaten from a single bowl, rather than on a plate.
Create your own adventure in a Bowl Meal
Follow these simple steps to make your bowl. Any meal. Any combination. Any flavor.
Try some rice; or beans, lentils, legumes; and maybe even pasta.
Then pick some fruits and vegetables. Again, most anything works. Roast root vegetables in the oven or use leftover cooked vegetables such as broccoli or thinly sliced tender endives. I love to add some leafy greens and plenty of herbs so the bowl seems more like a salad.. Break or chop the garden ingredients into bite sized pieces for ease of eating.
To complete it, garnish it up. Ransack your pantry and snack drawer. Use those spare tablespoons of seeds and nuts. Toss on feta or ricotta cheese . . . they're always welcome, as are dried fruits, or cut up fresh fruit bowl ingredients.
Finally, don't forget to dress it up!. Oil, vinegar, salt, and pepper are all you need, and grain bowls can even handle being dressed in advance. I'm a big fan of honey and citrus juice if you want to mix it up. If you're going with an Asian theme, use some sesame oil, soy sauce, mirin, and hot sauce. Old-fashioned ranch and balsamic dressings work well also - or toss on the dripping from the pan for a burst of flavor.
Whatever you have on hand in your fridge or pantry, chances are you can make it into a simple and healthy meal, any time of year.
If you wish to have a hot bowl rather than cold, pick a broth that compliments the protein. You can adjust the broth by adding spices or combining additional items. Add toasted sesame oil to chicken stock, red wine to a beef stock. The choice is yours. Every region of the world has its own flavor profile of spices used in their cuisine so why not take a boring piece of chicken and top it with the flavors of Africa, or Asia, of the Middle East or even the Mediterrean with a simple spice and herb addition.
It couldn’t be easier
Breakfast cold bowls don’t have to start with a smoothie, and hot bowls of quinoa, farro, oatmeal, or other grains don't have to have the normal toppings. Be creative!
Sounds simple enough right? It is a great way to use the pieces that were not served or heated (as those reheated more than twice should be thrown out for food safety precautions). We added bowls to our menu at Tastefully Yours, and our impression is that this is what the Millennials want. For the aircraft, you can set the items out on the sideboard and let everyone create their own, or you can create a menu of 2-4 preplanned bowls and build them in a matter of seconds in the galley. Need some energy packed food for the middle of the night flight, as a light meal, or even as a starter for dinner. Bowls work.
Recipes for the dishes featured in this article are available. Please email:
Let me introduce myself . . .
My name is Paula Kraft and I am founder and President of Tastefully Yours Catering, an aviation specific caterer, located in Atlanta, Georgia for over 35 years.
Currently I am an active member of the NBAA Flight Attendant Committee Advisory Board and the NBAA International Flight Attendant Committee, Women in Corporate Aviation, Women in Aviation International, National Association of Catering Executives, International Flight Catering Association, the International Food Service Association and the International Caterer’s Association.
I have coordinated training programs and clinics for NBAA and EBAA conference attendees for over 10 years, created mentoring programs for caterers and flight attendants to broaden their aviation culinary skills, and to assist them in adapting to the unique challenges and constraints found in catering for general aviation. I recognize the need for training and have worked closely with flight departments, flight crews, schedulers and customer service reps at the FBOs to ensure that catering specific training provides information and skills necessary to reduce risk while assisting them in their job duties that include safe food handling, catering security, accurate transmission of food orders, and safe food production, packaging and delivery.
I fell into aviation catering quite by accident. I was the in-house caterer and bakery supplier for Macy’s department stores in Atlanta when catering was ordered for a Macy’s customer which was soon to change my life. After the client enjoyed the catering provided, I was summoned to the client’s corporate office to provide several of the items delivered through Macy’s to the executive dining room. Within a week, I was providing food for the flight department and my first order was for the President of a foreign country (as I was too be told soon after). So, here I am, some 35 years later, still loving every minute of every day in aviation catering.