Alaska Airlines elevates First Class menu and experience, with a West Coast twist
Mar 17, 2018, 10:51 am
#46
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Depends whether Bay Area-to-Seattle flights qualify. They are right on the threshold. When I used to fly SJC-SEA for years it posted as 696 miles.
The Mexican Street Fruit is sure to please those missing the much maligned Mexican fruit appetizer that used to grace First Class cabins...
The Mexican Street Fruit is sure to please those missing the much maligned Mexican fruit appetizer that used to grace First Class cabins...
Mar 17, 2018, 10:54 am
#47
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If the warm nuts are going away in favor of humus, I'd rather have the warm nuts back....or at least rotate various snack plates....like maybe a spinach/artichoke dip or buffalo chicken dip with veggies and pita....or cold ham/cheese sliders.
Mar 17, 2018, 11:27 am
#48
Join Date: Jun 2014
Programs: AS 75K, DL Diamond, former UA Plat, former AA Plat
Posts: 15
This.
I think I've seen the new mini-humus plate.
Flew SEA-BOI AS 590 yesterday (Fri 16 Mar) on a 737 with 3 rows of F.
Snack was a micro plate containing:
- a tiny portion of hummus. the container was maybe an inch on a side. Hummus was maybe a teaspoon or two.
- 3 little pita rounds, maybe 2 inches in diameter
- 2 cucumber sticks, both of which when put together were approximately 2/3 of a full slice
Mar 17, 2018, 1:01 pm
#49
Join Date: May 2006
Location: TUS/PDX
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Posts: 5,798
This.
I think I've seen the new mini-humus plate.
Flew SEA-BOI AS 590 yesterday (Fri 16 Mar) on a 737 with 3 rows of F.
Snack was a micro plate containing:
I think I've seen the new mini-humus plate.
Flew SEA-BOI AS 590 yesterday (Fri 16 Mar) on a 737 with 3 rows of F.
Snack was a micro plate containing:
- a tiny portion of hummus. the container was maybe an inch on a side. Hummus was maybe a teaspoon or two.
- 3 little pita rounds, maybe 2 inches in diameter
- 2 cucumber sticks, both of which when put together were approximately 2/3 of a full slice
Mar 17, 2018, 2:26 pm
#50
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Location: East Ester, Alaska
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Posts: 12,148
Snack was a micro plate containing:
- a tiny portion of hummus. the container was maybe an inch on a side. Hummus was maybe a teaspoon or two.
- 3 little pita rounds, maybe 2 inches in diameter
- 2 cucumber sticks, both of which when put together were approximately 2/3 of a full slice
Mind you, I'm not asking to be "Super-Sized" a la Mickey D's, but hey, if someone says they're having pizza for dinner and then presents you with only a single 2" wide slice, regardless of that pizza's quality it's going to be an unsatisfying meal. Same goes for Alaska and it's new meals. I hope AS understands that an important part of a "satisfying meal" is for it to actually be filling. If the above referenced "snack" is any indication, the degree of that understanding would appear to be debatable.
Last edited by Seat 2A; Mar 17, 2018 at 2:32 pm
Mar 17, 2018, 5:58 pm
#51
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I'm a bit surprised that AS never rolled out free meals in Y on some of the longer routes like SEA-RDU....the fruit/cheese plate is free in Y on the competing DL flight.
Mar 17, 2018, 8:01 pm
#52
Join Date: Mar 2010
Location: Seattle, WA, USA
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Posts: 1,598
Snack was a micro plate containing:
- a tiny portion of hummus. the container was maybe an inch on a side. Hummus was maybe a teaspoon or two.
- 3 little pita rounds, maybe 2 inches in diameter
- 2 cucumber sticks, both of which when put together were approximately 2/3 of a full slice
The “amuse” was a smoothie. Tasty stuff. Breakfast included a frittata (don’t remember the ingredients, but better than the one on offer in Y), a bagel roll with butter, and fruit plate with yogurt. It was better than the previous F breakfast. Being new, they didn’t have the correct menus, resulting in the FA announcing to all. There was a second option for the entree, though the FA butchering of the description did not entice me to try. I think it was some sort of cereal bar thingie. They were specific in saying the coffee is Starbucks. Later in th flight they served the hummus plate described above. The serving size of hummus is a bit larger than 1” Square, but not by much. It was sufficient.
All in all, the new offering is an improvement.
The new comforters are in sealed plastic and sitting on the seat at boarding. Funny thing was that the bins were still full of the old blankets, also sealed. Didn’t open and cannot comment on quality.
Mar 17, 2018, 8:18 pm
#53
Join Date: Jun 2001
Location: SEA
Programs: DL Plat, AS MVPG, Bonvoy Plat/LT Gold, HH Diamond
Posts: 1,266
This.
I think I've seen the new mini-humus plate.
Flew SEA-BOI AS 590 yesterday (Fri 16 Mar) on a 737 with 3 rows of F.
Snack was a micro plate containing:
I think I've seen the new mini-humus plate.
Flew SEA-BOI AS 590 yesterday (Fri 16 Mar) on a 737 with 3 rows of F.
Snack was a micro plate containing:
- a tiny portion of hummus. the container was maybe an inch on a side. Hummus was maybe a teaspoon or two.
- 3 little pita rounds, maybe 2 inches in diameter
- 2 cucumber sticks, both of which when put together were approximately 2/3 of a full slice
Mar 17, 2018, 9:06 pm
#54
Join Date: Nov 2011
Posts: 1,731
I think AS should just switch to a snack basket on flights like this. While mostly junk food, it’s got more variety and would be sufficient for a one-ish hour flight. Maybe they perceive the hummus as fresh or superior or “West Coast” or maybe it’s cheaper (though I doubt it).
We are now accepting the fact that a small packet of potato chips and a granola bar is a sufficient meal on a one hour flight in Domestic First.
Mar 17, 2018, 9:08 pm
#55
Join Date: Mar 2014
Location: US West Coast
Programs: Alaska 100K, Hyatt Gl, Marriott Ti/LTP
Posts: 353
When I saw 675, I immediately assumed that this was to split SFO (where they are trying to keep VX customers and compete with DL/UA) and OAK (where they are trying to compete with WN). If not, why 675? It's a weird number. both 650 and 700 feel more natural. Or they could have separated by block time. 2hrs or 90min. All of these easier-to-remember cutoffs would have grouped the entire Bay Area together. (Along with SMF, for all except 650 miles.) So this seems pretty deliberate to me.
Mar 17, 2018, 10:06 pm
#56
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I flew BOS-SEA yesterday.
The “amuse” was a smoothie. Tasty stuff. Breakfast included a frittata (don’t remember the ingredients, but better than the one on offer in Y), a bagel roll with butter, and fruit plate with yogurt. It was better than the previous F breakfast. Being new, they didn’t have the correct menus, resulting in the FA announcing to all. There was a second option for the entree, though the FA butchering of the description did not entice me to try. I think it was some sort of cereal bar thingie. They were specific in saying the coffee is Starbucks. Later in th flight they served the hummus plate described above. The serving size of hummus is a bit larger than 1” Square, but not by much. It was sufficient.
All in all, the new offering is an improvement.
The new comforters are in sealed plastic and sitting on the seat at boarding. Funny thing was that the bins were still full of the old blankets, also sealed. Didn’t open and cannot comment on quality.
Mar 18, 2018, 12:49 am
#57
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Re. I think AS should just switch to a snack basket on flights like this. While mostly junk food, it’s got more variety and would be sufficient for a one-ish hour flight. Maybe they perceive the hummus as fresh or superior or “West Coast” or maybe it’s cheaper (though I doubt it).
Some people are. Years ago that wouldn't have been the case but these are changing times we're living in. These days, most Americans under the age of 40 have never experienced a quality domestic First Class meal service on par with what we used to get back in the 70s and 80s. As such, they're satisfied with much less if only because on the whole they don't know any better. Mind you, that's hardly their fault. It's just the times they grew up in. And for those of us that do remember how good it used to be - so what? It's not like the airlines'll ever go back - even halfway back. It's also important to note that fares were higher back then and if you wanted to fly up front, you actually had to pay for it. This was in the days before FFPs and so there were no upgrades. These days, most of us get what we pay for. Even so, inflight catering has fallen a long, long way - probably farther than the discounted fares merit.
And lastly, more in the interests of a fun break (from reality) than anything else, here's a glimpse of how it used to be. Imagine yourself settling into a deep red, well padded First Class seat and enjoying Western's Pacific Northerner service between Seattle and Anchorage back in 1976 (Aircraft on this route were 727-200 and a DC-10). Quite a far cry from what passes as "First Class" today...
W E S T E R N . A I R L I N E S
The Only Way To Fly!
Seattle to Anchorage
The Pacific Northerner
DINNER
To Begin
Specialties of the North
An intriguing assortment of appetizers featuring reindeer sausage, stuffed eggs and other condiments
And then. . .
Fairbanks Salad
Crisp mixed greens highlighted by croutons, Parmesan cheese and garbanzzo beans. Served with our own herb dressing.
From the “Chef’s skillet” . . .
Your choice of
New York Steak
A generous portion, charbroiled to perfection, and served with seasoned butter
or
Kodiak King Crab Legs
Served with lemon and rich, melted butter
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
** ***** **
** ***** **
The following menu was in the seat pocket in front of me on the above detailed flight. So, I imagine this was from Western’s luncheon service between Anchorage and Seattle.
Anchorage to Seattle
The Pacific Northerner
LUNCHEON
To Begin
Alaskan Snow Crab Claws
From the chilly waters of Alaska, we offer this succulent delicacy with lemon and a unique, tangy cocktail sauce
And then. . .
Matanuska Valley Salad
The heart of Romaine lettuce complimented by thinly sliced heart of palm, parsley and pimento, served with a gently spiced oil and vinegar dressing
From the “Chef’s skillet” . . .
Your choice of
Filet Mignon
A generous portion of Filet, charbroiled to perfection, and served with a special herb butter
or
Veal Kodiak
Alaska’s own rendition of a classic dish that first introduced King Crab to veal. This delicious combination is crowned with spears of asparagus and then smothered in cheese and Hollandaise Sauce
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
Moderators: Please feel free to remove this post as it may result in depression amongst some readers
And lastly, more in the interests of a fun break (from reality) than anything else, here's a glimpse of how it used to be. Imagine yourself settling into a deep red, well padded First Class seat and enjoying Western's Pacific Northerner service between Seattle and Anchorage back in 1976 (Aircraft on this route were 727-200 and a DC-10). Quite a far cry from what passes as "First Class" today...
W E S T E R N . A I R L I N E S
The Only Way To Fly!
Seattle to Anchorage
The Pacific Northerner
DINNER
To Begin
Specialties of the North
An intriguing assortment of appetizers featuring reindeer sausage, stuffed eggs and other condiments
And then. . .
Fairbanks Salad
Crisp mixed greens highlighted by croutons, Parmesan cheese and garbanzzo beans. Served with our own herb dressing.
From the “Chef’s skillet” . . .
Your choice of
New York Steak
A generous portion, charbroiled to perfection, and served with seasoned butter
or
Kodiak King Crab Legs
Served with lemon and rich, melted butter
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
** ***** **
** ***** **
The following menu was in the seat pocket in front of me on the above detailed flight. So, I imagine this was from Western’s luncheon service between Anchorage and Seattle.
Anchorage to Seattle
The Pacific Northerner
LUNCHEON
To Begin
Alaskan Snow Crab Claws
From the chilly waters of Alaska, we offer this succulent delicacy with lemon and a unique, tangy cocktail sauce
And then. . .
Matanuska Valley Salad
The heart of Romaine lettuce complimented by thinly sliced heart of palm, parsley and pimento, served with a gently spiced oil and vinegar dressing
From the “Chef’s skillet” . . .
Your choice of
Filet Mignon
A generous portion of Filet, charbroiled to perfection, and served with a special herb butter
or
Veal Kodiak
Alaska’s own rendition of a classic dish that first introduced King Crab to veal. This delicious combination is crowned with spears of asparagus and then smothered in cheese and Hollandaise Sauce
Both entrees are served with an array of uniquely prepared vegetables designed to complement your meal.
For dessert. . .
”Chef’s Selection”
We bring you an ever changing variety from the most popular desserts in Western’s World
And then relax with Western’s famous. . .
Klondike Coffee
Our own creation combining “Yukon Jack” liqueur, blended black coffee, and a generous portion of whipped cream and garnish. Try it and you’ll agree, coffee never tasted so good.
Moderators: Please feel free to remove this post as it may result in depression amongst some readers
Last edited by Seat 2A; Mar 18, 2018 at 1:29 am
Mar 18, 2018, 1:08 am
#58
Join Date: Jul 2015
Location: SEA
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These days, most Americans under the age of 40 have never experienced a quality domestic First Class meal service on par with what we used to get back in the 70s and 80s. As such, they're satisfied with much less if only because on the whole they don't know any better. Mind you, that's hardly their fault. It's just the times they grew up in. And for those of us that do remember how good it used to be - so what? It's not like the airlines'll ever go back - even halfway back.
Mar 18, 2018, 1:20 am
#59
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Location: East Ester, Alaska
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Good point - one that I was adding while you were probably typing your response. And I agree - most of us would trade out those meals of old for cheaper fares in a New York minute. As for me, I self cater about half the time these days. Still, I look forward to checking out Alaska's new offerings on five or six flights I've got booked next month. The problem is those flights'll be on either side of First Class trans-pac flights aboard Cathay Pacific and Japan Airlines.
Last edited by Seat 2A; Mar 18, 2018 at 1:25 am
Mar 18, 2018, 2:08 am
#60
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Good point - one that I was adding while you were probably typing your response. And I agree - most of us would trade out those meals of old for cheaper fares in a New York minute. As for me, I self cater about half the time these days. Still, I look forward to checking out Alaska's new offerings on five or six flights I've got booked next month. The problem is those flights'll be on either side of First Class trans-pac flights aboard Cathay Pacific and Japan Airlines.
Yeah, connecting back to AS will be a let down