Although it seems unlikely that airline food will overcome it’s reputation any time soon, the partnership between Delta and Danny Meyer’s Union Square Hospitality Group has at least shifted the conversation. In 2013, Delta began serving food from USHG’s Blue Smoke on a select few flights, and although there were a few hurdles along the way the feedback was mostly positive. Beginning March 1st, all customers on international flights in the Delta One cabin will now be able to enjoy an updated menu from Carmen Quagliata, which tosses out some of the airline food standbys like reheated, textureless pasta and instead aims to work within the limitations imposed by small spaces and packaging. This means no more chunky soups or fried garnishes, but plenty of purees and roasted vegetables.
John Harenda, the VP of operations for USGH, has set a lofty goal for this new menu. “We want passengers to say, ‘This is great food’ — not, ‘This is great food for an airline,’ ” he tells the New York Times. Of course, the real news will be when these dishes are available in coach as well – for now, economy passengers will have to settle for smelling Quagliata’s food from the Delta One cabin.
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Dominique Ansel’s after hours tasting menu at his West Village bakery will focus on highlighting a century of different “American Dreams.” Tickets go on sale Friday, February 19th and Dominique Ansel Kitchen will have seatings through the month of March. The meal costs $85 with an additional $45 for cocktail pairings and $1 for a slice of pizza.
The FDA warns that Parmesan fraud has become a serious issue for American consumers. Tests show that products deemed as “100 percent Parmesan” have substitutes like wood pulp, and cheaper cheeses like cheddar, Swiss and mozzarella. The FDA has been prosecuting industry offenders who are guilty of this proclamation.
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The song, now watched almost three million times on YouTube, includes an (explicitly worded) line about visiting Red Lobster after sex. That line immediately (and perhaps predictably) blew up social media with references to the seafood chain. The phenomenon might have ended with a few tweets, but instead Red Lobster’s sales actually spiked 33% according to CNN. Of course, that kind of publicity may only provide a flash in the pan, but if you’re looking for flash, nobody brings it better than Beyoncé.
Ravi DeRossi, the restaurateur behind Death and Co, Avant Garden, Mother of Pearl and 12 other bars and restaurants around the city, is making a serious push to turn all of his operations fully animal-free. He’ll be starting by expanding the already vegan Avant Garden into multiple spinoff concepts, as well as closing the charcuterie-focused The Bourgeois Pig and reopening it as vegan wine and tapas bar LadyBird. All of his restaurants are in for some sort of shake-up, and it seems his mixologists won’t be safe either, as cocktail and beer lists will be purged of the often ignored animal ingredients that are sometimes used in drinks.
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