DL101 DeltaOne Service
Aug 3, 2015, 12:28 pm
#1
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Join Date: Oct 2005
Location: IND
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DL101 DeltaOne Service
Friends, just a post for planning purposes. Anyone know what the dinner service looks like on DL101? With a post 10p departure just wondering if the dinner is worth staying up for (the locally-sourced menu from ATL) or not so much? Any suggestions/recent experiences? Big thanks!
The RTW adventure begins tomorrow!
The RTW adventure begins tomorrow!
Aug 3, 2015, 1:18 pm
#2
Join Date: Aug 2006
Location: SJC
Programs: DL PM MM, Marriott Titanium
Posts: 3,276
Friends, just a post for planning purposes. Anyone know what the dinner service looks like on DL101? With a post 10p departure just wondering if the dinner is worth staying up for (the locally-sourced menu from ATL) or not so much? Any suggestions/recent experiences? Big thanks!
The RTW adventure begins tomorrow!
The RTW adventure begins tomorrow!
Aug 3, 2015, 6:51 pm
#5
Join Date: Feb 2015
Posts: 210
That flight's long enough that you can eat both meals and still get a reasonable amount of sleep. Potentially skip breakfast to sleep a bit longer or request the single tray meal service for dinner. But it's around 2 hours longer than most flights to Europe, with a minimal time difference, so there's a lot less pressure to get to sleep quickly.
Aug 3, 2015, 7:35 pm
#6
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With a D1 ticket, you will be offered a tapas-like plate of four different offerings, along with a suggested paring glass of wine. Quite tasty, actually. I'm sure this would be the case from the Concourse F SC, since we recently experienced this with our D1 flight to Amsterdam. However, given your late departure, I'm not so sure. It would be nice, since you could dine in the SC and then sleep on the flight.
Sep 2, 2015, 7:14 pm
#7
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With a D1 ticket, you will be offered a tapas-like plate of four different offerings, along with a suggested paring glass of wine. Quite tasty, actually. I'm sure this would be the case from the Concourse F SC, since we recently experienced this with our D1 flight to Amsterdam. However, given your late departure, I'm not so sure. It would be nice, since you could dine in the SC and then sleep on the flight.
Sep 3, 2015, 8:18 am
#8
Join Date: Sep 2012
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Yeah, nothing offered in the F SC as well last Tuesday before the ATL-AMS leg. Must have missed that hot buffet as i didn't see it.
Expect more (red wine-braised) lamb shank on the plane.
Expect more (red wine-braised) lamb shank on the plane.
Sep 3, 2015, 8:39 am
#9
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The hot buffet was behind the standard SC table of food, against the wall that's behind where you enter and the Luxury Bar.
Dinner on board was short ribs, cow au vin, cheese ravioli, or the cold plate with salmon. It was the standard BE/ D1 meal with an appetizer of shrimp and avocado, a reasonably big salad, cauliflower soup, and dessert of a sundae, fancy ice cream, cheese and fruit, and several small sweet things.
What was new to me was the smoked pecans--very good--served cold in a small dish with the first drink service up in the air. This was in addition to the little bag of candied nuts and drives fruit offered with the PDBs.
I slept through breakfast by design, but the choice was quiche or granola.
Dinner on board was short ribs, cow au vin, cheese ravioli, or the cold plate with salmon. It was the standard BE/ D1 meal with an appetizer of shrimp and avocado, a reasonably big salad, cauliflower soup, and dessert of a sundae, fancy ice cream, cheese and fruit, and several small sweet things.
What was new to me was the smoked pecans--very good--served cold in a small dish with the first drink service up in the air. This was in addition to the little bag of candied nuts and drives fruit offered with the PDBs.
I slept through breakfast by design, but the choice was quiche or granola.
Sep 3, 2015, 1:36 pm
#11
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It seems that autocorrect doesn't know French.....although perhaps flights to Buenos Aires cause one to dream of beef.
ADDED: I just noticed that the dish is called (due to Michelle Bernstein?) chicken coq au vin. Maybe this means that it's not really a coq but rather comes from a bird of the wrong sex and age.
ADDED: I just noticed that the dish is called (due to Michelle Bernstein?) chicken coq au vin. Maybe this means that it's not really a coq but rather comes from a bird of the wrong sex and age.
Last edited by MSPeconomist; Sep 3, 2015 at 2:03 pm
Sep 3, 2015, 3:22 pm
#12
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The hot buffet was behind the standard SC table of food, against the wall that's behind where you enter and the Luxury Bar.
What was new to me was the smoked pecans--very good--served cold in a small dish with the first drink service up in the air. This was in addition to the little bag of candied nuts and drives fruit offered with the PDBs.
What was new to me was the smoked pecans--very good--served cold in a small dish with the first drink service up in the air. This was in addition to the little bag of candied nuts and drives fruit offered with the PDBs.
The spiced Georgia pecans with Delta's signature beverage 'the peachtree old fashioned'. Normally they offered the Delta Sunrise cocktail.Also was new to me and most likely to the FA as well
Might be added there to help out the non french speaking pax onboard? Now it actually reads 'chicken chicken with wine'.
Sep 3, 2015, 4:38 pm
#13
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But you're not supposed to make coq au vin with just any dead animal of the chicken species. It should be a rooster that had a very long life. The dish isn't young female poulet au vin. One could perhaps read the name of the dish as suggesting that a young and possibly female chicken was given a coq au vin treatment, namely that it was cooked long and slowly in a red wine sauce.
On my flight the drink featured with the pecans (which weren't listed as of Georgia origin) was the Delta Sunrise Cocktail. If something made from peaches was offered, I missed it, but something like champagne and peach juice (is that basically a Bellini?) would be good if it's not too sweet.
On my flight the drink featured with the pecans (which weren't listed as of Georgia origin) was the Delta Sunrise Cocktail. If something made from peaches was offered, I missed it, but something like champagne and peach juice (is that basically a Bellini?) would be good if it's not too sweet.
Sep 3, 2015, 5:10 pm
#14
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Oops is it? When getting it in the Rhône-Alpes & Languedoc-Roussillon region it was simply (female) chicken. Kudos for Delta if they use a cock that had a long live, but in those times? Lot of restaurants/recipes simply use/calls for simply chicken. If it's a rooster it's probally castrated & fattened as fast as possible.
The beverage was featuring, quote: Cognac with flavors of fresh peaches, clove, chamomile and lemonpeper
The beverage was featuring, quote: Cognac with flavors of fresh peaches, clove, chamomile and lemonpeper
Sep 4, 2015, 3:58 am
#15
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A hot buffet would have been nice on my recent JFK-EUR flight. I was given a menu for the tapas, but couldn't flag anyone down (I swear they were avoiding eye contact) to put in my order before I had to leave for the gate. I wasn't too upset, as I was still a bit full from my LAX transcon flight, and wanted to save room for the Blue Smoke menu, but was looking forward to trying the tapas nevertheless.