June 2023 Flight
Flight Details
Service / Amenities
I had a fairly amazing crew. They were welcoming and set the tone immediately. Very friendly but not fake, took meticulous care dealing with another passenger's food allergy. They took a moment to socialize and personalize the service for those of us they could tell would appreciate it, and left the less chatty folks alone. Really, just top notch crew all around. They made me remember why I once loved JetBlue so much.
Drinks
Wine and Cocktails. |
Vineyard Project 004 Gober & Freinbichler Blaufrankisch 2021. "Light Red". |
Condello Romagna Sangiovese Predapippio 2020. "Big Red". |
Food
Linner Menu. |
We had a severe nut allergy in our cabin, so no nuts were served on any dishes - no nuts for the welcome snack, no pine nut garnish on the burrata or steak, and, the tragic one to me, no hazelnut shortbread crumble for the gelato :(. But as someone with a severe allergy myself, I get it and really appreciate the precaution on their behalf.
Meal. |
Bread & Condiments. |
Tomato Salad (no vinaigrette). |
Burrata (no pine nut crumble due to allergy in the cabin). |
Lasagna. |
Vanilla Gelato (Toppings on the side). (No hazelnut shortbread crumble due to allergy in the cabin). |
December 2022 Flight
Flight Details:
Arrival: BOS, 10: pm
Duration: 5h 18m
Seat: 2A (single suite)
Class: Mint
Food & Drink
Drinks
Wine List. |
Muxagat Branco. 2021 Light White. |
Buona Notte Semifreddo. 2021 Light Red. |
Triennes Les Aureliens Rouge. 2019 Big Red. |
Food
Menu. |
Welcome Snack: Grissini. |
Meal Tray. |
Meals normally come with a bread roll, but I never like it, and asked to just have it left off. I had my own bread with me just in case I wanted some. I still received the standard condiments of olive oil, chili oil, and salt, no pepper (why oh why?).
Roasted Carrots. |
"Carrot puree, cumin yogurt."
The chilled roasted carrot dish was a mixed bag for me. As I kinda expected, I didn't really care for the cooked, chilled carrots (the menu said "roasted", but these didn't seem really roasted). They tasted like, well, cold cooked carrots. Not my thing, hot nor cold. They seemed well prepared though, not too mushy, not underdone.
Nor did I care for the cumin yogurt, as I don't really like cumin. But it was nice creamy yogurt. The carrot puree was tasty, and I used it with my shrimp and with some celery sticks I had with me as a dip.
So, tasty puree, but the rest was a miss for me. If you like cooked carrots and cumin though, I think this would be a nice dish. **+.
Shrimp. (No pine nut crumble). |
"Salsa verde, pine nut crumble, herbs."
If you know me, you know that I have a pretty strong aversion to pine nuts (I got pine nut syndrome once about 12 years ago, and I entirely avoided pine nuts until earlier this year. Yes, it was that awful that I just avoided them entirely for more than a decade.) I still am very, very cautious with pine nuts, and pine nut crumble on a flight absolutely did not seem worth the risk, so I asked to have that left off, which was no problem (it is an option even listed on the menu to make it nut free for allergies anyway).
The shrimp was pretty "eh". A decent portion of 5 shrimp (particularly considering the sizable pork shoulder I had as well). It was a bit of an odd, soft texture and only lukewarm. It wasn't rubbery, nor fishy, but, the texture was just a bit off for me. I also didn't care for the very oily salsa verde. Again, not a flavor profile I tend to go for, but also, wow, it was oily. I extracted my shrimp from the pool and dipped them in the carrot puree instead. As requested, the crumble was left off (I meant that I didn't want it at all, but it was provided on the side).
Overall, it was ok, I did eat all the shrimp with the other sauce, but, it did let me down. **+.
Pork Shoulder. (Cracklings on the side). |
"Almond romesco, jus, cracklin."
The pork shoulder however was glorious. Glorious. Wowzer. I knew to expect it, having had great pork shoulder on previous JetBlue flights, but, it really was wonderous.
The portion was quite sizable. Imagine having that, plus the chicken dish, plus the 5 shrimp? That would be a mega-meal. It was piping hot - not too hot, but considerably warmer than the shrimp. All good things.
The pork was tender, flavorful, and just kinda melted in my mouth, the fat rendered well. Just really nicely prepared, and shocking to have on a flight (unless, of course, you've had it on JetBlue flights before, and know how good it can be). Definitely restaurant quality, and better than you find many places.
The almond romesco was also glorious. Very flavorful, nicely seasoned, and it went great with both the pork and the shrimp. While I left all the salsa verde behind from the shrimp, the same was not the case with this. I lapped up every last bit, and if I had pulled out my bread, I certainly would have used it to get every last bit. So good.
The cracklings I had on the side so they wouldn't get soggy, and they were again excellent. Crispy, fatty, porky, and I'd gladly eat a bag full of them. It is a good thing they are just used as a garnish!
A fabulous dish, restaurant quality, and totally redeemed the others. I'll continue to get the pork shoulder whenever offered, and this sauce was a particularly good one too. ****+.
Vanilla Gelato (Toppings on the side). |
"Bananas foster, almond honey granola."
The gelato was served with our main dishes, which wasn't ideal, but since I asked for my toppings on the side, it didn't melt too badly, and the granola didn't get soggy. I was warned that the bananas foster topping was quite hot, and indeed, it was.
This was definitely one of the better gelato creations I've had with the new catering. I do still miss the special ice cream flavors from the port of departure that JetBlue used to have, but, these toppings were a step above the others since the changeover.
The gelato was standard vanilla bean gelato, fairly high quality. It melted nicely, and was quite creamy. No freezer burn nor ice crystals. Visible vanilla bean specks. A good base for a sundae.
The bananas foster was very sweet, but, with enough gelato, it balanced out nicely. This was a topping that worked really well warm, and honestly felt quite fancy. The banana pieces were soft and mushy, but in a way that works for a dessert topping. There was plenty of warm flavorful sauce as well, again, sweet, but it worked with the gelato. Previous versions of different warm fruit toppings were always an unbalanced sweet, and just not that great, but this was a winner. If I could improve it in one way, I'd add whipped cream for further balance.
The almond honey granola was nice for a bit of crunch, and had slices of almond in it. Fairly average granola, no more, no less.
Overall, one of the best of the new catering, ***+.
December 2021 Flight
Flight Details:
Departure: SFO, 11:00 am (scheduled) 11:15am (actual)Arrival: BOS, 7:15 pm
Seat: 4F (single suite)
Class: Mint
Food & Drink
Menu & Ordering
Menu. |
- ROTATING SELECTION
Choose three.
- CHOPPED SALAD salami, provolone, roasted tomatoes, olives
- BURRATA zucchini, pine nuts*, basil, mint
- WARM TOMATO TART goat cheese, basil
- SEA TROUT cannellini bean puree, roasted tomatoes, garlic bread crumbs
- CHICKEN CACCIATORE tomatoes, mushrooms, olives, rosemary breadcrumbs
- VANILLA GELATO preserved blackberries, almond crunch
- CHOCOLATE COVERED CASHEWS / Hu Kitchen, NY
Drinks
Cocktails, Beer, Liquor. |
- AT ROCA CLASSIC PENEDÈS SP 2018 • SPANISH SPARKLING
- SOHM & KRACHER GRÃœNER VELTLINER • AUSTRIA 2020 • CRISP WHITE
- JEAN-MARC ROULOT BOURGOGNE BLANC WHITE BURGUNDY • FRANCE 2018 • FULL-BODIED WHITE
- WEST COUNTY RUSSIAN RIVER VALLEY PINOT NOIR • CALIFORNIA • 2018 • LIGHT RED
- TIBERIO MONTEPULCIANO D’ABRUZZO • ITALY • 2020 • BIG RED
Jean-Marc Roulot Bourgogne Blanc. |
Tiberio Montepulciano. |
West Country Russian River Valley Pinot Noir. |
Food
Grissini. |
Lunch! |
Bread, Oil, Salt. |
Chopped Salad (Dressing on the Side). |
Burrata (No Pine Nuts). |
Vanilla Gelato. |
August 2021 Flight
Flight Details:
Departure: SFO, 2:00pm (scheduled) 2:05pm (actual)Arrival: BOS, 10:50pm (scheduled)
Duration: h m
Seat: 2F (single suite)
Class: Mint
Amenities
Amenity Kit. |
Food & Drink
Menu & Ordering
Menu. |
WELCOME SNACK
- ROTATING SELECTION
Choose three.
- BABY LETTUCE pickled pears, parmigiano, tarragon vinaigrette
- ROASTED CHERRY TOMATOES cucumbers, goat cheese, italian vinaigrette
- LASAGNA late summer tomatoes, ricotta
- CHICKEN PAILLARD arugula, parmigiano, lemon
- FLAT IRON STEAK summer squash caponata
- VANILLA GELATO / roasted rum pineapple, vanilla crumble.
- CHOCOLATE COVERED CASHEWS / Hu Kitchen, NY
Drinks
Coffee, Tea, Etc. |
Wine List. |
- PARIGOT & RICHARD LA SENTINELLE CRÉMANT DE BOURGOGNE, FR, NV
- PRESQU’ILE CHARDONNAY SANTA BARBARA COUNTY, CA 2018
- TRIENNES ROSÉ CINSAULT BLEND, PROVENCE, FR
- NERVI-CONTERNO GATTINARA NEBBIOLO, IT 2017
- LÓPEZ DE HEREDIA VIÑA CUBILLO TEMPRANILLO, RIOJA, SP 2012
Drinks. |
López de heredia viña cubillo, Tempranillo, rioja, sp 2012. |
Nervi-conterno gattinara, Nebbiolo, it 2017. |
Presqu’ile chardonnay, Santa barbara county, ca 2018. |
Food
Linner. |
Roasted Cherry Tomatoes. |
Vanilla Gelato. |
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