18
DECEMBER2015
•
HEMISPHERESMAGAZINE.COM
O
nOctober 25,United launched
an all-newpremium-cabinmenu
for its p.s.Premium Service between
New York/Newark and California.
Customers will enjoy meal options
like flat iron steak with chimichurri
sauce; spice-rubbed chicken with
smoky tomato sauce and ragout of
lentils,roastedparsnips,andcarrots;or
butternut squashmanicottiwithwhite
cheesemascarpone sauce.
The menu was a collaboration
with chefs affiliatedwith theTrotter
Project,United’snonprofitpartner that
is committed to continuing the late
chef CharlieTrotter’s legacy through
mentoring and internship programs
foryouth interested in theculinaryarts.
For the newmenu,Trotter chefs cre-
ateddishes inspiredbypopular flavors
and ingredients thathighlight regional
specialties from across the country.
“Rightnow,fennelandbeetsarereally
popular,” says ToddTraynor-Corey,
connections
Elevated
Cuisine
InsideUnited’s restaurant
at 35,000 feet
ASKTHEPILOT
withcaptainrobbiddle
Yes
it can, although there is anextremely low likelihood
of anengineexperiencingan issue, thanks toour industry-
leadingmaintenance team. Our engine reliability rate is
more than99.9percent. Thegoodnews is that even if anengine
were toexperienceaproblem, two-engine turbojet aircraft are
designedand certifiedby theFAA to fly from takeoff to landing
withoneengine inoperative.
Hereat United, ourmodern fleet of jet aircraft is powerful and
durable. In fact, oneof our Boeing777Pratt &Whitneyengines
produces awhopping90,000pounds of thrust, which is ample
propulsion to safely fly for longdurations and inall phases of flight.
In addition, our aircraft are flownby the some of the industry’s
most experiencedprofessional pilots, who continually train and
are held to the highest standards tooperate safely in all flight
conditions. Flying on aUnited aircraft is extraordinarily safe.
Whenyou’re flying the friendly skies, we invite you tovisit us
on the flight deck before or after your flight. Our pilots have a
vast knowledge of aviation, a true passion for flying, and enjoy
sharing itwithyou, our valuedpassengers.
CaptainRobBiddle isUnited’sDenver chief pilot
You canwrite toUnited’s chief pilotsbyaddressing
.
Cana
multi-engine
aircraft fly
withonlyoneengine?
TOPCHEFS
TheTrotterProject–affiliated chefswhoworkedon thisyear’spremium-cabinmenu
United’s managing director
of food and beverage planning.
“You’ll see them in the apple, fennel,
andbeet salad.”
Members of United’s food services
group sampled the new entrées at a
tastingeventwhere theydecidedwhich
oneswouldbe servedonboard.United
Executive Chef GerryMcLoughlin
thenworkedwith themenu concepts
Q
and translated thembasedonwhat he
knowswillworkonanairplane.
“We want tomaintain the overall
concept,”McLoughlin says, “but we
also consider temperature variances
and how the foodwill hold up in the
operation.It’s verydifferent than serv-
ing at a restaurant on the ground.Our
restaurant is traveling at 500miles per
hour,at35,000 feet.”
—RACHELAYRES
A
