Chicago, July 11, 2007 – Fine dining reaches new heights with the arrival of Chef Charlie Trotter’s appetizers and entrées for United First® and United Business® class customers. Beginning this week, customers can select from individual menu offerings created by one of the world’s most famous chefs and legendary Chicago restaurateur, Charlie Trotter.
Customers can enjoy appetizers such as Citrus-cured Smoked Salmon and Sweet Crab Salad on Fresh Bok Choy. Innovative entrées like Apricot Curry Braised Lamb Medallions, Morel Mushroom Risotto and Herb-rubbed Chicken Breast, and Orange and Ginger Cured Duck Confit can be paired with wines to create memorable in-flight meals.
Regrettably, this airplane food breakthrough did not affect our two international flights from San Francisco to Hong Kong or Hong Kong to Ho Chi Minh City, so The Astronomer and I suffered through ordinary airplane slop. Hopefully we’ll have the opportunity to experience Chef Charlie Trotter’s gourmet mile-high cuisine if we fly United Airlines back to the States next year!
Our best onboard meal was served during the two-hour flight between Hong Kong and Ho Chi Minh City. Simply called Chicken Noodle by our steward, the “pan-fried” treat was hearty and flavorful.
The narliest meal was interestingly also called Chicken Noodle. The chicken bordered on gray, while the thick rice noodles not only adhered to one another, but to the serving tray as well.
Three meals and one bowl of instant-noodles later, we arrived in Ho Chi Minh City. Thank, goodness.
