9/21/13
AS #753 ATL-PDX
Scheduled departure 5:10 PM
Dinner Service

Service didn't begin until long after take-off due to turbulence. Also, catering did not stock menus for this flight. Our flight attendant had to put on her A Game and stepped up to the task of describing the meal choices when she took drink orders.

The starter of Nicoise salad could almost have been an entree salad given a slightly larger portion. An ample portion of tuna, crisp-tender green beans, sliced potatoes (Yukon golds, I think) along with mixed greens and balsamic vinaigrette. (It might not be a bad idea for AS to consider replacing some of the less successful small plates on shorter flights with the Nicoise in an entree-size portion.)



Two entree choices were gemelli pasta ricotta or pork chop with peach BBQ sauce. I had the pasta recently so opted to give the chop another chance, to see if ATL catering did a better job with preparation than other facilities. They did.

The chop was thick enough to remain tender and moist during the cooking and reheating process. Peaches in the sauce were tender and provided a sweet-tart accompaniment for the pork. Green beans were crisp-tender and well seasoned. The polenta? That was another story. It was rubbery, flavorless and bore an uncanny resemblance to the foam insulation found inside walls.



Dinner rolls were served from a basket about half-way through the entree course. Personally, I would have preferred to have mine with my salad.

Dessert wasn't given a formal name, just "pudding with crushed cookies." It lived up to the description and - IMO at least - was vastly superior to the rock-hard-peaches-in-a-glass served on the previous flight.



Toward the end of the flight a ramekin of warmed, mixed nuts was served with the final drink service.

All in all, the meal in its entirety was superior to many I've had on AS flights this year.