Alaska Airlines unveils exciting First Class, Main Cabin options and sets stage for next culinary chapter
Alaska Airlines (ALK) is enhancing its in-flight dining experience with continued partnership with Michelin-starred Chef Brandon Jew. The airline is expanding its First Class menu offerings to more routes from San Francisco to East Coast destinations, featuring chef-curated dishes like Hong Kong French Toast and Tea-Smoked Soy Chicken.
The expansion follows the successful launch of three high-quality meals last fall, now available on flights between San Francisco and multiple East Coast destinations including Boston, Washington D.C., and Orlando. The menu incorporates local San Francisco ingredients like Wycen Foods' Lap Cheong and Stemple Creek Ranch products.
Additionally, starting April 30, Alaska Airlines will introduce a new 100% plant-based and gluten-free Main Cabin option in partnership with Evergreens™. The 'Best Laid Plants' grain bowl will be available for pre-order on flights over 1,100 miles, featuring Chimichurri Tofu, avocado, and quinoa.
Alaska Airlines (ALK) sta migliorando la sua esperienza di ristorazione a bordo grazie alla continuazione della partnership con lo chef stellato Michelin Brandon Jew. La compagnia aerea sta ampliando l'offerta del menu di Prima Classe su più rotte da San Francisco verso destinazioni della Costa Est, con piatti curati dallo chef come il French Toast alla Hong Kong e il Pollo affumicato al tè e soia.
Questa espansione segue il successo del lancio di tre pasti di alta qualità lo scorso autunno, ora disponibili sui voli tra San Francisco e diverse destinazioni della Costa Est, tra cui Boston, Washington D.C. e Orlando. Il menu include ingredienti locali di San Francisco come il Lap Cheong di Wycen Foods e i prodotti di Stemple Creek Ranch.
Inoltre, a partire dal 30 aprile, Alaska Airlines introdurrà una nuova opzione 100% vegetale e senza glutine nella Cabina Principale in collaborazione con Evergreens™. La ciotola di cereali 'Best Laid Plants' sarà disponibile per il pre-ordine sui voli superiori a 1.100 miglia, con Tofu Chimichurri, avocado e quinoa.
Alaska Airlines (ALK) está mejorando su experiencia gastronómica a bordo con la continuidad de su colaboración con el chef con estrella Michelin Brandon Jew. La aerolínea está ampliando su oferta de menú en Primera Clase a más rutas desde San Francisco hacia destinos de la Costa Este, con platos seleccionados por el chef como French Toast al estilo Hong Kong y Pollo ahumado con té y soja.
Esta expansión sigue al exitoso lanzamiento de tres comidas de alta calidad el otoño pasado, ahora disponibles en vuelos entre San Francisco y varias ciudades de la Costa Este, incluyendo Boston, Washington D.C. y Orlando. El menú incorpora ingredientes locales de San Francisco como el Lap Cheong de Wycen Foods y productos de Stemple Creek Ranch.
Además, a partir del 30 de abril, Alaska Airlines introducirá una nueva opción 100% a base de plantas y sin gluten en Cabina Principal en asociación con Evergreens™. El bowl de granos 'Best Laid Plants' estará disponible para preordenar en vuelos de más de 1,100 millas, con Tofu Chimichurri, aguacate y quinoa.
알래스카 항공(ALK)은 미쉐린 스타 셰프 브랜든 주와의 지속적인 협력을 통해 기내 식사 경험을 강화하고 있습니다. 항공사는 샌프란시스코에서 동부 해안 목적지로 가는 노선에 퍼스트 클래스 메뉴를 확대하며, 홍콩 스타일 프렌치 토스트와 차로 훈연한 간장 치킨 같은 셰프가 엄선한 요리를 선보입니다.
이번 확장은 지난 가을 성공적으로 출시된 고급 식사 3종을 기반으로 하며, 현재 샌프란시스코와 보스턴, 워싱턴 D.C., 올랜도를 포함한 동부 해안 여러 목적지 간 항공편에서 이용할 수 있습니다. 메뉴에는 Wycen Foods의 Lap Cheong과 Stemple Creek Ranch 제품 등 샌프란시스코 현지 재료가 포함되어 있습니다.
또한 4월 30일부터 알래스카 항공은 Evergreens™와 협력하여 100% 식물성 및 글루텐 프리 메인 캐빈 옵션을 새롭게 선보입니다. 'Best Laid Plants' 곡물 볼은 1,100마일 이상의 비행편에서 사전 주문 가능하며, 치미추리 두부, 아보카도, 퀴노아가 포함됩니다.
Alaska Airlines (ALK) améliore son expérience culinaire à bord grâce à la poursuite de son partenariat avec le chef étoilé Michelin Brandon Jew. La compagnie aérienne étend son offre de menu en Première Classe à davantage de trajets depuis San Francisco vers la côte Est, avec des plats élaborés par le chef tels que le French Toast à la hongkongaise et le poulet fumé au thé et soja.
Cette expansion fait suite au lancement réussi de trois repas de haute qualité l'automne dernier, désormais disponibles sur les vols entre San Francisco et plusieurs destinations de la côte Est, dont Boston, Washington D.C. et Orlando. Le menu intègre des ingrédients locaux de San Francisco, comme le Lap Cheong de Wycen Foods et les produits de Stemple Creek Ranch.
De plus, à partir du 30 avril, Alaska Airlines introduira une nouvelle option 100% végétale et sans gluten en cabine principale, en partenariat avec Evergreens™. Le bol de céréales 'Best Laid Plants' sera disponible en précommande sur les vols de plus de 1 100 miles, avec du tofu chimichurri, de l’avocat et du quinoa.
Alaska Airlines (ALK) verbessert sein Bordessen-Erlebnis durch die Fortsetzung der Partnerschaft mit dem Michelin-Sternekoch Brandon Jew. Die Fluggesellschaft erweitert ihr First-Class-Menü auf weiteren Strecken von San Francisco zu Zielen an der Ostküste und bietet vom Chef kreierte Gerichte wie Hongkong French Toast und Tee-geräuchertes Sojahähnchen an.
Die Erweiterung folgt auf den erfolgreichen Start von drei hochwertigen Mahlzeiten im vergangenen Herbst, die nun auf Flügen zwischen San Francisco und mehreren Ostküstenstädten wie Boston, Washington D.C. und Orlando verfügbar sind. Das Menü beinhaltet lokale Zutaten aus San Francisco, wie Lap Cheong von Wycen Foods und Produkte von Stemple Creek Ranch.
Ab dem 30. April führt Alaska Airlines zudem eine neue 100% pflanzenbasierte und glutenfreie Main Cabin-Option in Zusammenarbeit mit Evergreens™ ein. Die Getreideschale 'Best Laid Plants' wird auf Flügen über 1.100 Meilen zum Vorbestellen angeboten und enthält Chimichurri-Tofu, Avocado und Quinoa.
- Partnership with Michelin-starred chef enhances premium dining experience
- Expansion of premium menu offerings to additional routes
- Introduction of new plant-based options addressing growing dietary preferences
- Strengthening of pre-order meal program with more choices than other U.S. carriers
- availability of new menu items to specific routes only
- Plant-based options restricted to flights over 1,100 miles
Culinary journey continues with award-winning chef
Building on the success of its exclusive First Class menu,
Now, First Class guests flying between
"I'm grateful to Alaska Airlines for partnering with me in honoring my roots and continuing to bring Chinese food to guests traveling from coast to coast," said Chef Jew. "As I developed my first menu cycle, I learned to rely on sauces that are delicious on their own and to create dishes that evoke a sense of place – whether that's reminding guests of home or getting them excited to visit
Chef Jew's new spring menu puts a cultural twist on familiar favorites still steeped in classic Chinese food, featuring dishes like the new Hong Kong French Toast and Tea-Smoked Soy Chicken.
"With this new menu, I'm featuring local ingredients like Wycen Foods' Lap Cheong, a traditional cured meat made by a specialty San Francisco Chinatown shop; and Stemple Creek, a ranch dedicated to sustainable practices," said Jew. "These ingredients bring incredible flavor and showcase the
"Chef Jew's innovative approach and ability to craft dishes that appeal to a wide range of tastes make him the ideal partner – and this is just the beginning," said Todd Traynor-Corey, vice president of products and experience at Alaska Airlines.
A new chapter awaits
It all began with Chef Jew. Now
"Later this spring, we'll be revealing what's next on the horizon and exclusive to our First Class guests," hinted Traynor-Corey. "Get ready for more innovation, more flavor and more culinary artistry at 35,000 feet."
With more menu innovations on the way,
Plant-based perfection lands this spring
No matter where our guests sit,
Starting April 30, Alaska Airlines is excited to unveil a
The Best Laid Plants grain bowl—created in collaboration with Evergreens' culinary team—features Chimichurri Tofu, avocado, quinoa, and a side of Mango Habanero Dressing. This chef-crafted option brings Evergreens' signature flavors to the skies, offering guests a craveable and satisfying plant-based meal. The Best Laid Plants grain bowl will be available to Main Cabin guests for pre-order on most flights over 1,100* miles.
"This fresh, flavorful dish is not only a healthy choice -- it's good for the planet," said David Rodriguez, food and beverage planning and programs manager at Alaska Airlines. "We created the Best Laid Plants grain bowl to prove plant-based food doesn't have to be bland. After extensive taste testing with employees and focus groups -- even the most dedicated carnivores agree: it's a winner."
"We're thrilled to partner with Alaska Airlines to bring one of our most craveable, plant-based bowls to the skies," said David Kairis, head chef at Evergreens™. "This is about proving that healthy food can be bold, satisfying and something travelers will actually look forward to."
For the full spring menu available in First Class, Premium Class and Main Cabin, click here. Fueled by
For our media kit, click here.
Full First Class Chef Brandon Jew Curated Menu
Route | Dish | Description |
SFO to 5-9:59 a.m. | Hong Kong French | Toasted brioche bread soaked in a |
SFO to JFK/EWR 10 a.m. -8:59 p.m. | Stemple Creek | Tender short rib braised in a traditional |
JFK/EWR to SFO and SFO to 10 a.m.-8:59 p.m. | Tea-Smoked Soy | Soy-marinated crispy chicken thigh |
*Certain meal options may not be available on some flights, including redeye flights or where catering is not available
About Alaska Air Group
Alaska Airlines, Hawaiian Airlines and Horizon Air are subsidiaries of Alaska Air Group, with McGee Air Services a subsidiary of Alaska Airlines. With hubs in
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SOURCE ALASKA AIRLINES
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