How does the current jetBlue food and wine compare to delta first class Boston to Seattle dinner?

You can see the DL menu here: https://pc2c.mydeltamenu.com/BOS-SEA/
And B6 here: https://www.jetblue.com/magnoliapubl...n_W_LD_V01.pdf

This was Mint on BOS-SEA earlier in the year:
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And DL F on the same route last month:
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I think they each have their advantages/disadvantages:
B6
- More variety in terms of food choices
- Ice cream for dessert
- Better cocktails and an actual wine list

DL
- Better quality food (they use Do&Co for catering ex-BOS and the starter and some of the entrees are identical to what you'd get in D1 ex-BOS/DTW)
- Wider range of drinks (and Coke products)
- Premium snack basket (had like 4 passes of it on my flight) after the main meal service

Of note DL's preordering system seems to be broken for BOS-SEA/SFO so there is a risk you might not get your preferred entree, while I think on Mint they still load one of everything per passenger. So overall can't really go wrong with either option IMO

Eastbound dinner December 22/January 23
 

PDB served, personal greeting by lead Mint FA John, great attentive service throughout the flight!


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Welcome snack, wish it was the breadsticks.


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Warm bread, bulgar salad, roast chicken, and pork shoulder.


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Bulgar salad - tomato, cucumber, tahini-yogurt vinaigrette. The yogurt vinaigrette was too thick for me, but good taste on the bulgar with tomatoes and cucumbers.


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Roast chicken - creamed fennel, croutons. Delicious dish and I used the bread to soak up the delicious sauce! Skin was soggy though, not a big deal.


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Pork shoulder - almond romesco, jus, crackling. Another delicious dish. The crackling was crunchy and the jus was flavorful!!


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Vanilla gelato - bananas foster, almond honey granola. Yummy as well!

Thanks! I'm flying the eastbound lunch/dinner in two days. JetBlue always does a shockingly good job with the pork shoulder - always so moist and tender, and those little cracklings they put on top .... A+! Glad to hear this version is still a winner, definitely getting that one. I'm also looking forward to the bananas foster sundae too!

One tip - I often find they over dress the chilled dishes as you mention with the vinaigrette - you can ask for it on the side, and then control it better. Same with the sundae toppings, which a few times in the past couple years have been waaaaay too sweet.

I'm on board SFO-BOS right now, and asked about amenity kits - none were waiting at our seats. I was told there is a shortage, so they are on request only. But if you ask, they'll gladly give one (until they run out entirely).

SFO-BOS, B6 1734

Some things about this flight went very well. We boarded exactly on time, pushed back from the gate at right at 1:48pm, had a short taxi, and were quick to depart. The cabin crew was friendly and attentive, and had fun but not annoying personalities. The flight was pretty smooth, and my cabin mates all well behaved.

The flight was not without issues though. No in seat power was working on the entire plane, which, for a 6 hour flight, meant my laptop battery did not last the entire time. There was also no water ... including in the bathrooms. No amenity kits were provided (although I learned later they were on request), and it seems the parting gift (previously chocolate covered cashews or looong ago Milk Bar cookies) has been eliminated.

Food & Drink

Drinks

As we settled in, pre-departure beverages were offered, as menus were distributed personally, and the FAs introduced themselves. I opted for just sparkling Bubly (lime), and was provided a full can, which I greatly appreciated.
https://blogger.googleusercontent.co...VwpH0MIrkhJON5
Wine List.
The wine lineup was all new (to me) wines, with the standard winter lineup of a sparkling, two whites, and two reds. They were from all over, including Portugal, Italy, and Oregon. I opted to try several throughout my flight. I do think the quality / price point of the wines served in Mint has gone down considerably in the past few years. The wines were all "fine" but not great, and were mostly in the $12 / bottle range. Basically, like most other business class offerings at this point.
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Muxagat Branco. 2021 Light White. "There’s no better time to drink Portuguese wine than now. This white made from native varieties is similar to the best Sancerre and Chablis. It’s salty and goes down very easily."

I asked for a small pour of the rather interesting sounding "light white", which seems to retail for nearly $40 and is well regarded. White isn't my regular choice, but it sounded worth a try.

It was interesting. Slightly sweet, not a sweet wine exactly, but it had more sweetness than I was expecting. Fairly high acid, but not in a harsh way. Somehow well rounded, even though it could easily come across as oddly sweet or acidic. I wouldn't get it again, and I didn't finish the larger-than-I-wanted pour, but it was nice to try something different. ***.
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Buona Notte Semifreddo. 2021 Light Red. "Semifreddo translates to ‘a little chilled’. This natural red wine from Oregon was made with the intention of being served cool and crisp. It’s light, peppery, and very delicious."

For my "real" glass of wine, I went for the also kinda interesting sounding "semifreddo", a term I am quite familiar with, but in very different context. I liked the description though - "peppery, and very delicious". I was in!

It was an ok wine, a light red for sure (reminded me of a light pinot). It didn't have much complexity to it, nor really much promised pepperyness, but, it was inoffensive, no real acid nor tannin to speak of. It was fine, and I finished my glass easily, but I wouldn't really opt for it given other choices. ***.
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Triennes Les Aureliens Rouge. 2019 Big Red. "Some of the most acclaimed winemakers of the century like to vacation in southern France. Good news, they also decided to make wine from their vacation spot too. This is a smoky and big red from the Mediterranean coast."

Later in the flight, I decided to continue my wine tasting journey, and tried the "big red". This was hands down the winner of the bunch. A big wine, as advertised, and reasonably complex. Balanced, bold, and quite enjoyable, and apparently not a particularly expensive bottle ($12-15). This is the one I'd definitely get again in the future. ****.

Food

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Menu.

The menu as always offered 5 choices for small plates, and we could pick 3. The first two were chilled dishes.
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Welcome Snack: Grissini. With our drinks, we were brought the "Welcome snack", which had shifted back to the cheesy grissini. I preferred the spiced nuts, but my FA told me that too many people wrote in about them being too spicy. The grissini are good though, crispy, savory, lightly cheesy, and go great with red wine. ***.
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Meal Tray. I'm always surprised by how long it takes for meal service on JetBlue Mint flights, just compared to other business class offerings. It was over 1.5 hours into our flight before my meal was served (which actually was totally fine, that was still only 3:30pm in my departure time zone, so an odd time for dinner), and over 2 hours for the back rows of the Mint cabin. Everything was served at once, with all my assorted toppings on the side in their own containers (which looked ridiculous, but is exactly what I wanted and had asked for).

Meals normally come with a bread roll, but I never like it, and asked to just have it left off. I had my own bread with me just in case I wanted some. I still received the standard condiments of olive oil, chili oil, and salt, no pepper (why oh why?).

The gelato was served at the same time as our meals, which wasn't ideal, and I'm not sure why this crew chose to do that. I prefer it offered after, so I don't have to rush eat to avoid it getting too melty, plus, the topping is served warm, and it would cool down.

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Roasted Carrots. "Carrot puree, cumin yogurt." The chilled roasted carrot dish was a mixed bag for me. As I kinda expected, I didn't really care for the cooked, chilled carrots (the menu said "roasted", but these didn't seem really roasted). They tasted like, well, cold cooked carrots. Not my thing, hot nor cold. They seemed well prepared though, not too mushy, not underdone.

Nor did I care for the cumin yogurt, as I don't really like cumin. But it was nice creamy yogurt. The carrot puree was tasty, and I used it with my shrimp and with some celery sticks I had with me as a dip.

So, tasty puree, but the rest was a miss for me. If you like cooked carrots and cumin though, I think this would be a nice dish. **+.
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Shrimp. (No pine nut crumble). "Salsa verde, pine nut crumble, herbs."I have a pretty strong aversion to pine nuts (I got pine nut syndrome once about 12 years ago, and I entirely avoided pine nuts until earlier this year. Yes, it was that awful that I just avoided them entirely for more than a decade.) I still am very, very cautious with pine nuts, and pine nut crumble on a flight absolutely did not seem worth the risk, so I asked to have that left off, which was no problem (it is an option even listed on the menu to make it nut free for allergies anyway).

The shrimp was pretty "eh". A decent portion of 5 shrimp (particularly considering the sizable pork shoulder I had as well). It was a bit of an odd, soft texture and only lukewarm. It wasn't rubbery, nor fishy, but, the texture was just a bit off for me. I also didn't care for the very oily salsa verde. Again, not a flavor profile I tend to go for, but also, wow, it was oily. I extracted my shrimp from the pool and dipped them in the carrot puree instead. As requested, the crumble was left off (I meant that I didn't want it at all, but it was provided on the side).

Overall, it was ok, I did eat all the shrimp with the other sauce, but, it did let me down. **+.
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Pork Shoulder. (Cracklings on the side). "Almond romesco, jus, cracklin."The pork shoulder however was glorious. Glorious. Wowzer. I knew to expect it, having had great pork shoulder on previous JetBlue flights, but, it really was wonderous.

The portion was quite sizable. Imagine having that, plus the chicken dish, plus the 5 shrimp? That would be a mega-meal. It was piping hot - not too hot, but considerably warmer than the shrimp. All good things.

The pork was tender, flavorful, and just kinda melted in my mouth, the fat rendered well. Just really nicely prepared, and shocking to have on a flight (unless, of course, you've had it on JetBlue flights before, and know how good it can be). Definitely restaurant quality, and better than you find many places.

The almond romesco was also glorious. Very flavorful, nicely seasoned, and it went great with both the pork and the shrimp. While I left all the salsa verde behind from the shrimp, the same was not the case with this. I lapped up every last bit, and if I had pulled out my bread, I certainly would have used it to get every last bit. So good.

The cracklings I had on the side so they wouldn't get soggy, and they were again excellent. Crispy, fatty, porky, and I'd gladly eat a bag full of them. It is a good thing they are just used as a garnish!

A fabulous dish, restaurant quality, and totally redeemed the others. I'll continue to get the pork shoulder whenever offered, and this sauce was a particularly good one too. ****+.
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Vanilla Gelato (Toppings on the side). "Bananas foster, almond honey granola."The gelato was served with our main dishes, which wasn't ideal, but since I asked for my toppings on the side, it didn't melt too badly, and the granola didn't get soggy. I was warned that the bananas foster topping was quite hot, and indeed, it was.

This was definitely one of the better gelato creations I've had with the new catering. I do still miss the special ice cream flavors from the port of departure that JetBlue used to have, but, these toppings were a step above the others since the changeover.

The gelato was standard vanilla bean gelato, fairly high quality. It melted nicely, and was quite creamy. No freezer burn nor ice crystals. Visible vanilla bean specks. A good base for a sundae.

The bananas foster was very sweet, but, with enough gelato, it balanced out nicely. This was a topping that worked really well warm, and honestly felt quite fancy. The banana pieces were soft and mushy, but in a way that works for a dessert topping. There was plenty of warm flavorful sauce as well, again, sweet, but it worked with the gelato. Previous versions of different warm fruit toppings were always an unbalanced sweet, and just not that great, but this was a winner. If I could improve it in one way, I'd add whipped cream for further balance.

The almond honey granola was nice for a bit of crunch, and had slices of almond in it. Fairly average granola, no more, no less.

Overall, one of the best of the new catering, ***+.

SFO-FLL. No amenity kits. Didn’t think to ask for one. That wasn’t hinted at. Ordered dessert but never served. Ordered soft drinks but never served. When we followed up about the soft drinks, we were told there’s a refrigerator with them in the aisle and we can pour them ourselves. Mentioned these issues to B6 and got $100 voucher. Okay.

Wow!!! :eek:

-J.

Eastbound Breakfast SFO-JFK
December 2022

Open PDB offered during boarding. I already had my morning coffee, but topped it off with some green tea.

Typical zipped goodie bag, wrapped pillow/blanket & water bottle in place upon boarding.


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Coffee/Tea Menu - Eastbound SFO-JFK
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Breakfast Menu - Eastbound SFO-JFK
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Cocktail Menu - Eastbound SFO-JFK
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Chocolate Croissant, Green Tea.
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Breakfast Selections - Cara Cara Citrus Salad, Poached Egg (w/added Chicken Sausage), Smoked Salmon.
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Cara Cara Citrus Salad w/Shichimi Togarashi.
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Smoked Salmon w/Crème Fraîche, Capers, Pickled Onions & Everything Bagel Crostini.
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Poached Egg w/Cherry Tomatoes, Fried Rice & Red Wine Vinaigrette (w/added Chicken Sausage).

Westbound Lunch/Dinner JFK - SFO

Open PDB offered during boarding. Chose one of the white wines on offer.

Wrapped pillow/blanket & water bottle in place upon boarding. No goodie bag on this trip.


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My dinner selections - Farro Salad, Chicken, Shrimp.
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Roll, Chili Oil, S&P.
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Farro Salad w/Butternut Squash, Pistachios & Parmigiano.
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Chicken, Porcini, Chestnut Crumble.
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Shrimp, Roasted Fennel, Saffron Broth.
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Westbound JFK - SFO Dinner Menu.
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Westbound JFK - SFO Coffee/Tea Menu.
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Westbound JFK - SFO Cocktail/Beer Menu.
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Westbound JFK - SFO Wine Menu.

Has anybody tried kosher breakfast options in mint recently?

To/From LGW snacks
 

Upcoming Mint trip to/from LGW . Does B6 have snacks available in between meal services ? If so , any idea what snacks are available? Thanks

Flight #: 33, BOS-SFO
Departure: 6:00pm (scheduled) 6:50 (actual). Dec 31, 2022
Arrival: 9:56pm (scheduled)
Duration: 6 hours 46 min
Seat: 4F (single suite)
Class: Mint

Where were you on New Year's Eve, 2022->2023? I was in an airport, and eventually, on a flight. Not the most exciting New Years plans.

At our seats were blankets and pillows, eye masks and toothbrushes/toothpaste (but not a full amenity kit), headphones, and menus. I appreciated that they had the headphones out already, rather than having us all ask for them individually. The FAs came by to introduce themselves, but weren't particularly friendly nor attentive. Everyone seemed not pleased to be on a flight on New Years eve, myself included.

Our flight was delayed for a slew of reasons, including a broken and jammed printer at our gate which delayed boarding, issues loading bags with delayed pushback, and then, weather, both in Boston and in San Francisco. We took off about an hour late, which felt like a miracle given the assorted problems. JetBlue didn't issue a delay until well after our departure time had come and gone, and didn't do a very good job of providing any info on updated boarding times, etc.

We had a bumpy ride out of Boston, and the FAs were ordered to stay seated for an extended amount of time. This meant the dinner service, which is already fairly late for me, was delayed even further, as they couldn't even come take our orders, nor start heating things up, until more than an hour into the flight, with the meal served nearly 3 hour in. Given the departure delay as well, this meant I didn't get a drink until 8:45pm, and dinner until 9:45pm and I was ravenous. We had the same experience headed in to San Francisco, with the FAs ordered to their seats for more than the last 1.5 hours. This meant they needed to collect the headsets then, take away our drinks, etc, since they wouldn't be able to get up again. Everything was well communicated, but it was a substantial part of the flight with no service.

Food & Drink

The meal however was a great success. I greatly enjoyed everything.

Drinks

As we settled in, pre-departure beverages were offered. I went for my standard sparkling Lime Bubly. I was not provided the whole can, and I wasn't asked if I'd like ice with it, and my small cup came loaded with ice, very little sparkling water. I was parched, so this was unfortunate. When I was finally able to order a drink (nearly 2 hours into the flight!), I got the last portion of Bubly, as they had already ran out, and had no other sparkling water either. The FA said this was common, that they never cater enough sparkling water.
https://blogger.googleusercontent.co...VwpH0MIrkhJON5
Wine List.
The wine lineup was exactly the same as my Eastbound flight 3 weeks prior, a standard winter lineup of a sparkling, two whites, and two reds. They were from all over, including Portugal, Italy, and Oregon.
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Triennes Les Aureliens Rouge 2019.
"Big Red". "Some of the most acclaimed winemakers of the century like to vacation in southern France. Good news, they also decided to make wine from their vacation spot too. This is a smoky and big red from the Mediterranean coast."

I went for the "big red" again, as it was the best of the bunch last time. I again liked it, truly, well, a big red. Some depth and complexity, not much acid nor tanin. An interesting wine. I appreciated my large pour. ****.

Food

The menu as always offered 5 choices for small plates, and we could pick 3, along with dessert. The first two were chilled dishes, essentially salads. The seafood option was again shrimp, just like my eastbound flight, and this was the first flight I remember that didn't have a substantial red meat option (e.g. pork shoulder, lamb, etc).
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Dinner Menu.
The menu was Italian inspired, with ingredients like Italian olives, Italian vinaigrette, lots of parmigiano, and even classic bolognese lasagna. I appreciated this change from the last few Mediterranean menus I'd had.
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Welcome Snack: Snack Mix.
Oh wow! Now this was a snack I could get behind. I do still lament the yummy chips and dips from the previous catering, but this was hands down the best snack of the new catering. For ages it was just nuts, or the grissini I had on my eastbound flight (which actually are quite good, and would go well with the Italian themed meal). This was a snack mix, full of crunchy things, and a real adventure to eat. In the mix was a bunch of super crisp legumes - massive corn nuts, chickpeas, and broad beans, along with a few almonds. It was very, very munchable, so great for snacking. Lightly salted. ****
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Dinner tray. Finally, finally I got my meal, at 9:45pm, nearly 3 hours into our flight, and 4 hours from our planned departure, and my regular dinner, time. Everything was served at once, with the standard condiments. When they did take our orders, I appreciated that they proactively asked if we wanted the bread or not, as I never want it, and felt better not wasting.
The meal was overall good, although I did combine two of my dishes (salad and shrimp) to make a more cohesive, flavorful dish. Nothing I'd rave about, but I enjoyed everything, and it was certainly better than most airline food.
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Frisee Salad. "Citrus, Taggiasca olives, Italian vinaigrette, parmigiano."

I wanted the frisee salad just to have something light and fresh. I was less excited about the Italian olives (just not really an olive person) and the vinaigrette, so I asked for the dressing at least to be on the side (and had backup creamy dressing with me). My FA nicely accommodated my request for dressing on the side, and I'm glad she did, as I really didn't care for it (I just don't like vinaigrettes in general).

The frisee was crisp and fresh, exactly what I was hoping for. The olives were actually finely chopped, and thus I couldn't avoid them as I had planned, and the olive taste definitely took over every bite. I didn't find any parmesan (perhaps it was in the dressing?). The citrus (orange?) was a thick slice, juicy and refreshing, and it provided acidity to the dish naturally.

I poured most of of the saffron broth from my shrimp on top, and drizzled soy sauce I had with me, and made my own "dressing" of sorts, and it totally worked. I also added my own cracked black pepper, as only salt (nice quality salt!) is included with the condiments. I also added most of the roast fennel, and cooked shrimp from the shrimp dish to turn it into quite the dish. Overall, I made it into something I really wanted, and I'd get it again if I wanted a light and refreshing starter (and definitely would ask for no vinaigrette, and if possible, no olives). ***+ for freshness and crispness, and having an interesting salad base, **+ for toppings though, so *** overall.
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Shrimp. "Roasted fennel, saffron broth."

My flight three weeks prior also had shrimp, and it was quite lackluster. Kinda fishy, kinda chewy, and I hated the oily sauce it was served in. This was an entirely different preparation though, and I've had decent shrimp on JetBlue flights before, so I gave it another try. The serving was again 5 shrimp, tails removed.

This dish was far more successful, as I liked the light saffron broth (and had truly disliked the oily salsa verde with the eastbound one), and used it in place of my salad dressing. The shrimp were a bit better cooked as well (not chewy, not rubbery), although they weren't particularly great, not juicy nor succulent, not great flavor. They really needed a more substantial dipping sauce, even though I liked the light saffron broth, it was so subtle it allowed the shrimp to shine, and they didn't really shine. The roasted fennel was soft and seemed more braised than roasted, really cooked down. It was flavorful though, and went well with the salad ingredients too, hence why I combined the two dishes. Whatever the crumble was on top I also liked, and also worked well with my salad, just adding a bit of texture. ***.
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Lasagna. "Pork and veal Bolognese Bianco, parmigiano."

The lasagna I was pretty excited for. First, it seemed like a dish that would do great on a flight - easily reheated in an oven, holds heat well. Second, it was a real bolognese, with both pork and veal. Third, it also had a "bianco", white sauce, like a proper lasagna. I had high hopes, even though the more basic vegetarian lasagna I had on an Eastbound flight over the summer was pretty boring.

The lasagna was a fairly large portion. Not what you'd get in an Italian restaurant as a main dish, but absolutely plenty for one person (particularly if you had shrimp or chicken, and one of the salads, and bread, as well). It was browned on top with a nice cheese crust, smothered in both a creamy white sauce, and additional grated parmesan cheese. It also had a generous amount of ricotta between the layers. Definitely not a light dish.

The pasta was cooked well, not too soft nor mushy. The crispy crust on top was a delight. There wasn't tons of of meat in here, just some small ball shaped pieces that were kinda like sausage, but the meat was seasoned well and quite flavorful. I didn't need more meat, but it was definitely more cheese forward than meat heavy.

There was no red sauce, which didn't bother me, but might surprise some. The white sauce was creamy, but not particularly flavorful on its own, not an alfredo, I think just a béchamel. There was so much other cheese though (the grated parmigiano, the cheese crust on top, and plenty of ricotta), that it didn't need to be cheesy. I added crushed red pepper flakes (the kind you get with delivery pizza) and garlic and onion powder (because, uh, I had those with me too), to amp up the flavor a bit more too.

Overall, this really was a tasty dish, well executed, nice and hot, and on par with what you'd get at a fairly good Italian restaurant. I was impressed and recommend it without hesitation. ****.
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Dessert: Vanilla Gelato. "Roasted pineapple, salted oats."

And finally, the signature gelato. Still just vanilla gelato, but it really is a nice vanilla gelato, strong vanilla bean flavor, very creamy. It was served fairly melty, exactly ready to eat. No freezer burn nor crystallization. **** gelato.

I have learned to ask for the toppings on the side, given too many cases of not really caring for the fruity topping, and having it rather ruin my gelato experience. Plus, I had fresh fruit, whipped cream, and sprinkles with me to add as I pleased. My flight attendant did this up nicely for me as well.

The roasted pineapple came warm, and she put it into one of the little dishes used for the welcome snack/condiments, which was a bit more classy than just serving in the foil ramekin they use to heat it up as my last crew did. It was quite sweet, clearly cooked with additional sweetness (brown sugar?). It was tasty, but, very sweet, so I was glad I had it on the side to not overwhelm the gelato. A little went a long way, and I was glad to balance it out with fresh strawberries and blackberries I had with me. ***.

And finally, the crunchy element, an oat based crumble. Essentially like a breakfast granola, but sweeter. I didn't really taste the "salted" element, but it was tasty, and added great crunch and texture. ***.

Together, this made for a lovely end to the meal, and I quite enjoyed it. ***+.

jewree How do you carry on whipped cream?

JFK-SFO Kosher Breakfast
 

Us AA flyers have had to rely on special meals to find edible stuff, kosher/indian tend to be the most popular ones. So for my first breakfast Mint flight ever, I decided to give the kosher meal a try, it was quite a roller coaster, ending up going downhill. The pre-order menu looked very enticing, the menu that I got after boarding matched it, but the surprises started right after that. First the FA came out with a tray containing 3 fully wrapped and sealed boxes - guess that is a Kosher thing to get my approval. I had to tell her that I was just trying these meals, she asked me if I needed something else from the regular menu, I asked for the bacon :) once the meal was brought out, the boxes were still wrapped and sealed in aluminum sheet and very hot. I almost burnt my hands trying to open them. After opening them, only one item matched the menu - the asparagus frittata, in the middle of the tray, that was very good, the other two items were some kind of cheese blintz and very gooey pancakes, with canned fruits, tasted really bad. The additional pastry in the plastic wrap was actually very good,

Morale of my experience - stay with regular and wonderful JB meals in Mint.
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Onboard menu - matched pre order one
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Sparkling wine and croissant
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Heated boxes before opening
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After opening, only the item in the middle matched the menu