Delta In-Flight Meal/Food Service: The Definitive Thread — 2017 Edition
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#1
Original Poster
Join Date: Apr 2006
Location: Poland
Posts: 869
Delta In-Flight Meal/Food Service: The Definitive Thread — 2017 Edition
JFK - DUB on Dec 23rd/24th - C+ , overnight flight
We were not very impressed. Choices were chicken salad, lasagne without meat or chicken and vegetables. It took about 2 1/2 hrs before the meals began to be served. I believe it was around midnight.
I chose the chicken and veggies which turned out to have a Southwest flavor. It came with some type of parsley mashed potatoes which were ok after a bit of salt and a grain that I'm not familiar with, nor overly fond of (it looks like corn in the photo, but tasted like Southwest flavored barley). The flavors were pretty bland overall. The 2 shrimp were good. The salad came with a white dressing whereas we noticed that the chicken salad entree came with a vinaigrette dressing. About 3 - 3 1/2 hours into the flight we received our 2nd and last glass of wine. They were out of 2 of the advertised beers that hubby initially tried to order.
We've decided that we will likely order the low calorie special meal on the way back as our neighbor received a decent looking shrimp and rice with veggies meal. I don't recall any other snacks being offered, but we were all given a small orange juice for breakfast. The FA's were very grumpy for some reason. Maybe they didn't want to be working on the holidays? C+ was a free upgrade, so no complaints, but I definitely won't pay the $150+ fee that they want for the return ticket.
We were not very impressed. Choices were chicken salad, lasagne without meat or chicken and vegetables. It took about 2 1/2 hrs before the meals began to be served. I believe it was around midnight.
I chose the chicken and veggies which turned out to have a Southwest flavor. It came with some type of parsley mashed potatoes which were ok after a bit of salt and a grain that I'm not familiar with, nor overly fond of (it looks like corn in the photo, but tasted like Southwest flavored barley). The flavors were pretty bland overall. The 2 shrimp were good. The salad came with a white dressing whereas we noticed that the chicken salad entree came with a vinaigrette dressing. About 3 - 3 1/2 hours into the flight we received our 2nd and last glass of wine. They were out of 2 of the advertised beers that hubby initially tried to order.
We've decided that we will likely order the low calorie special meal on the way back as our neighbor received a decent looking shrimp and rice with veggies meal. I don't recall any other snacks being offered, but we were all given a small orange juice for breakfast. The FA's were very grumpy for some reason. Maybe they didn't want to be working on the holidays? C+ was a free upgrade, so no complaints, but I definitely won't pay the $150+ fee that they want for the return ticket.

Last edited by TravelingNomads; Jan 2, 17 at 11:52 am

#2
Join Date: Sep 2003
Location: Detroit, MI USA
Programs: DL DM
Posts: 5,261
We've decided that we will likely order the low calorie special meal on the way back as our neighbor received a decent looking shrimp and rice with veggies meal. I don't recall any other snacks being offered, but we were all given a small orange juice for breakfast. The FA's were very grumpy for some reason. Maybe they didn't want to be working on the holidays? C+ was a free upgrade, so no complaints, but I definitely won't pay the $150+ fee that they want for the return ticket.

#3
Original Poster
Join Date: Apr 2006
Location: Poland
Posts: 869
Agreed! We actually had better service going ATL - DCA (different airline) and DCA to JFK (Delta)! They were friendlier, we received beverages twice even though they were very short flights, etc.
Last edited by TravelingNomads; Jan 3, 17 at 2:53 am

#4
Join Date: May 2009
Location: Flying to a boat
Programs: DL DM/2MM, Bonvoy Titanium, Hertz PC
Posts: 821
Winter 2016 Menu ATL-CDG (December 30)

#5
Join Date: May 2009
Location: Flying to a boat
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Posts: 821
Winter 2107 Menu AMS-DTW (January 2)

#6
Join Date: Mar 2016
Location: MSP
Programs: DL NRSA, AA Plat Pro, ANA Plat, Hilton Gold, National EC Exec, GE, CLEAR
Posts: 1,191
Disregard :P
Last edited by TheLifeOfA_NKCM; Jan 4, 17 at 1:23 pm

#7
Join Date: Dec 2008
Location: Hands of Fate
Programs: MR LT(!)TE, DL PM MM, HTZ PC, 2V Fanboi, CBP GE, Uber Gold
Posts: 4,919
New ex-CA TCON Menu
So this is a good news/bad news kind of post. The good news is finally a new menu from LAX! The bad news is, in summary, the food quality seems to have dropped a bit.
DOM-LAX/SFO-JFK Eastbound_DE 01-17
This menu is unbranded. ie: No celebrity chef. Andrea Robinson is still listed as Master Sommelier.
STARTERS
Balik-Style Salmon
with tomato caper relish
Kale Salad
with smoked blue cheese, apples and spiced cashews
served with olive oil and balsamic vinaigrette
MAIN COURSE
Pan Seared Beef Tenderloin
finished with savory sriracha butter
and served with cedar plank roasted vegetables
Olive Oil Poached Alaskan Halibut
with a mélange of oven roasted tomatoes, pearl onions,
olives and artichokes in a lemon-tarragon beurre blanc
Fresh Black Truffle and Potato Ravioli
with honey-roasted forest mushrooms and a light parmesan broth
(cheese, gelato, and cookie as per previous menus)
The +1 got the beef, and he didn't seem too impressed by it, describing the roasted carrot as the best thing on the plate. I got the halibut, which (with the disclaimer that it's fish on a plane) with maybe OK, and certainly not as good as the cedar plank salmon from previous menus. The ravioli looked to be the best of the lot, in retrospect.
As has been reported with the other new TCON menus, the appetizer course is significantly smaller, probably less than half the size of the previous version. That's not necessarily a bad thing, though I miss the garlic spread.
For comparison, here's the jetBlue Mint menu going the other direction:
WELCOME TASTE
Parsnip Mousse
with mint syrup & candied orange zest, served with parsnip chips
DELISH DISHES (choose 3, first 2 served cold)
Roasted, pickled & raw beets
with burrata, glazed pecans & watercress
Roast beef & red bell pepper sandwich
with arugula & roasted garlic aioli, served on păo de queijo
Carrot & ginger soup
with cilantro & spicy marshmallows
Chicken & leek pot pie
with carrots, parsnips, celery root & puff pastry
Pan-seared seabass
with parmesan mascarpone risotto, broccolini
& carrot-chardonnay sauce
Overall, I'd give the point to jetBlue for this round. The seabass was definitely better than the halibut. The pecans in the beet salad were awesome (and a bit spicy).
DOM-LAX/SFO-JFK Eastbound_DE 01-17
This menu is unbranded. ie: No celebrity chef. Andrea Robinson is still listed as Master Sommelier.
STARTERS
Balik-Style Salmon
with tomato caper relish
Kale Salad
with smoked blue cheese, apples and spiced cashews
served with olive oil and balsamic vinaigrette
MAIN COURSE
Pan Seared Beef Tenderloin
finished with savory sriracha butter
and served with cedar plank roasted vegetables
Olive Oil Poached Alaskan Halibut
with a mélange of oven roasted tomatoes, pearl onions,
olives and artichokes in a lemon-tarragon beurre blanc
Fresh Black Truffle and Potato Ravioli
with honey-roasted forest mushrooms and a light parmesan broth
(cheese, gelato, and cookie as per previous menus)
The +1 got the beef, and he didn't seem too impressed by it, describing the roasted carrot as the best thing on the plate. I got the halibut, which (with the disclaimer that it's fish on a plane) with maybe OK, and certainly not as good as the cedar plank salmon from previous menus. The ravioli looked to be the best of the lot, in retrospect.
As has been reported with the other new TCON menus, the appetizer course is significantly smaller, probably less than half the size of the previous version. That's not necessarily a bad thing, though I miss the garlic spread.
For comparison, here's the jetBlue Mint menu going the other direction:
WELCOME TASTE
Parsnip Mousse
with mint syrup & candied orange zest, served with parsnip chips
DELISH DISHES (choose 3, first 2 served cold)
Roasted, pickled & raw beets
with burrata, glazed pecans & watercress
Roast beef & red bell pepper sandwich
with arugula & roasted garlic aioli, served on păo de queijo
Carrot & ginger soup
with cilantro & spicy marshmallows
Chicken & leek pot pie
with carrots, parsnips, celery root & puff pastry
Pan-seared seabass
with parmesan mascarpone risotto, broccolini
& carrot-chardonnay sauce
Overall, I'd give the point to jetBlue for this round. The seabass was definitely better than the halibut. The pecans in the beet salad were awesome (and a bit spicy).

#8
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Join Date: May 2013
Location: NYC
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You beat me to it. I just did LAX-JFK with the new menu and got the seared beef and loved it. Probably the best beef I've ever had on a plane. Awesome service too.

#9
Join Date: Dec 2008
Location: Hands of Fate
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Posts: 4,919
In flight lead was great. (B6 crew outbound were too.)

#10
Join Date: Aug 2016
Location: RDU
Programs: DL PM, Hilton Silver, IHG Gold
Posts: 305
Did anyone happen to try Michelle Bernstein's Cauliflower and Manchego Breakfast Cake? One of the most disgusting things I've ever tried.

#12
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Join Date: May 2013
Location: NYC
Programs: DL Diamond, AAdvantage EXP, Hyatt Explorist, HHonors Diamond, Avis First
Posts: 7,344
Bernstein strikes again! Lol

#13
Join Date: Mar 2016
Location: MSP
Programs: DL NRSA, AA Plat Pro, ANA Plat, Hilton Gold, National EC Exec, GE, CLEAR
Posts: 1,191
Wait, Psyuduck..
Is that a stuffed red pepper on the side
Huh??
Though cauliflower in a cake -yuck.
Well.. at least the bacon looks good.
Is that a stuffed red pepper on the side

Huh??
Though cauliflower in a cake -yuck.
Well.. at least the bacon looks good.

#14
Join Date: Aug 2016
Location: RDU
Programs: DL PM, Hilton Silver, IHG Gold
Posts: 305
It's an herbed tomato. The bacon was good and the only reason I chose that meal. My other options were orange scented pancakes with lemon curd
and granola 
At least I got bacon and coffee.


At least I got bacon and coffee.

#15
Join Date: Mar 2010
Programs: DL PM, Bonvoy Gold
Posts: 8,229
Los Angeles has such a great food scene, I don't get why they don't partner with someone there like they do in NYC or now SEA.
