Brian
Feb 11, 00, 3:22 pm
LAX-JFK UA 14 2pm 2/9 Business Class
This is rapidly becoming my biweekly run across the country. As usual, plane was an aging 767 with the old style biz class seats.
Still departure was on time, and in deference to my most recent experience in the back single business seats (too close to the lavs for comfort, olifactorily speaking), I selected 6E. Business seemed to be entirely populated by 20 somethings heading to the NYC fashion shows. Many copies of Glamour were dissected in detail.
To those who have expresed curiousity in the meal service, here it is, in full, with my "tasting" notes (where applicable):
Drinks and warm nuts (seconds offered without being asked)
To begin:
Gravalax with olives and lemon
(totally yummy, well seasoned, fresh, and marvelous)
Garden fresh salad Accompanied by country french or classic ceasar dressing
(Good selection of "real" greens, crisp, but the dressings are pretty boring)
Main courses: (the Pepin menu)
Beef Wellington
Filet mignon with mushroom duxelles baked in a puff pastry, enhanced by marchand de vin sauce and asparagus spears.
(this was my choice... it was delicious, notwithstanding the crust that was soggy, which is inevitable in an airline environment. It was still buttery and fairly light. The beef was very, very nice, and the asparagus was amazingly good for the time of year.)
Roasted Turkey with a mushroom suffing
Presented with Cranberry lime relish, apple cinnamon butter, and vegetables du soleil (who names this stuff?)
Chicken paella with Sea Bass, scallops, and shrimp
Featuring saffron rice with chorizo sausage and mushrooms. (clearly, the mushroom fairy has been busy in the United kitchens.) http://www.flyertalk.com/forum/smile.gif
Dessert
Eli's Cheesecake of Fluorescent Colors (my name) Pass, thanks.
Godiva Chocolates
Mrs. Field's warm Chocolate Chip cookies with a milk chaser
Besides the never-ending supply United has of Martini Merlot, they served a very nice Eschol Napa Cab (97) that was lemony and astringent, and delicious. It merged it's flavors with the sauce in the beef Wellington.
The flight crew was young, friendly, and attentive, even with a full plane in all cabins. We arrived 20 minutes early, and rolled right to the gate after a diffrent kind of approach that I have grown used to at JFK only lately... a long low right bank to runway alignment that only rolls out level about 10 seconds before landing. Like a gentle version of the old HKG approach.
For those interested in such things, NYC hotel prices turned my stomach this week, so I bid for a 4 star hotel at Priceline, and got the Regal UN Plaza at 44th between 1st and 2nd for $180 a night, $100 less than the lowest rate I could find.
Good flight, and the hotel is OK... better than the IC on Central Park of two weeks ago.
[This message has been edited by Brian (edited 02-11-2000).]
This is rapidly becoming my biweekly run across the country. As usual, plane was an aging 767 with the old style biz class seats.
Still departure was on time, and in deference to my most recent experience in the back single business seats (too close to the lavs for comfort, olifactorily speaking), I selected 6E. Business seemed to be entirely populated by 20 somethings heading to the NYC fashion shows. Many copies of Glamour were dissected in detail.
To those who have expresed curiousity in the meal service, here it is, in full, with my "tasting" notes (where applicable):
Drinks and warm nuts (seconds offered without being asked)
To begin:
Gravalax with olives and lemon
(totally yummy, well seasoned, fresh, and marvelous)
Garden fresh salad Accompanied by country french or classic ceasar dressing
(Good selection of "real" greens, crisp, but the dressings are pretty boring)
Main courses: (the Pepin menu)
Beef Wellington
Filet mignon with mushroom duxelles baked in a puff pastry, enhanced by marchand de vin sauce and asparagus spears.
(this was my choice... it was delicious, notwithstanding the crust that was soggy, which is inevitable in an airline environment. It was still buttery and fairly light. The beef was very, very nice, and the asparagus was amazingly good for the time of year.)
Roasted Turkey with a mushroom suffing
Presented with Cranberry lime relish, apple cinnamon butter, and vegetables du soleil (who names this stuff?)
Chicken paella with Sea Bass, scallops, and shrimp
Featuring saffron rice with chorizo sausage and mushrooms. (clearly, the mushroom fairy has been busy in the United kitchens.) http://www.flyertalk.com/forum/smile.gif
Dessert
Eli's Cheesecake of Fluorescent Colors (my name) Pass, thanks.
Godiva Chocolates
Mrs. Field's warm Chocolate Chip cookies with a milk chaser
Besides the never-ending supply United has of Martini Merlot, they served a very nice Eschol Napa Cab (97) that was lemony and astringent, and delicious. It merged it's flavors with the sauce in the beef Wellington.
The flight crew was young, friendly, and attentive, even with a full plane in all cabins. We arrived 20 minutes early, and rolled right to the gate after a diffrent kind of approach that I have grown used to at JFK only lately... a long low right bank to runway alignment that only rolls out level about 10 seconds before landing. Like a gentle version of the old HKG approach.
For those interested in such things, NYC hotel prices turned my stomach this week, so I bid for a 4 star hotel at Priceline, and got the Regal UN Plaza at 44th between 1st and 2nd for $180 a night, $100 less than the lowest rate I could find.
Good flight, and the hotel is OK... better than the IC on Central Park of two weeks ago.
[This message has been edited by Brian (edited 02-11-2000).]