Jan 7, 2013, 7:40 am
Last edit by: jackal
A new year starts, and for ease of use, we'll start a new thread in order to keep it from getting too overwhelming.
For the previous incarnation, please see here.
Also, please keep this thread limited to actual reports about the specific on-board meals you were offered on an Alaska Airlines flight. Discussion beyond a report of a specific meal belongs over in the companion thread to this one.
If you wish to reply to a particular post here, please click the "Quote" button and then copy the resulting text that appears, go over to the above-mentioned thread, and paste it into the reply box in that thread, and then you may begin composing your reply below the copied text.
The moderators will attempt to perform regular maintenance on this thread and move discussion posts over to the other thread; if you notice a post that doesn't contain a report about a specific meal on an Alaska Airlines flight, you can help us out by clicking the "Alert A Moderator To This Post" triangle and letting us know that a bit of housekeeping needs to be done. (Only one report for a series of posts is necessary--you don't need to report each post.)
For the previous incarnation, please see here.
Also, please keep this thread limited to actual reports about the specific on-board meals you were offered on an Alaska Airlines flight. Discussion beyond a report of a specific meal belongs over in the companion thread to this one.
If you wish to reply to a particular post here, please click the "Quote" button and then copy the resulting text that appears, go over to the above-mentioned thread, and paste it into the reply box in that thread, and then you may begin composing your reply below the copied text.
The moderators will attempt to perform regular maintenance on this thread and move discussion posts over to the other thread; if you notice a post that doesn't contain a report about a specific meal on an Alaska Airlines flight, you can help us out by clicking the "Alert A Moderator To This Post" triangle and letting us know that a bit of housekeeping needs to be done. (Only one report for a series of posts is necessary--you don't need to report each post.)
What Will Alaska Be Serving In First Class On Your Flight? REPORTS (2013 edition)
Apr 25, 2013 | 6:44 am
#76
Join Date: Jun 2001
Location: SEA
Programs: DL Diamond, AS MVPG, Bonvoy Plat/LT Gold, HH Diamond
Posts: 1,523
AS #111 SEA-ANC April 15, 2013:
Evening snack (8:30pm departure) consisted of a small side salad, blue cheese dressing, and a small cold chicken breast. Not impressed, not worthy of a picture. Had similar on JNU-ANC back in March. I'm struggling to see the catering enhancements in Alaska...?
Evening snack (8:30pm departure) consisted of a small side salad, blue cheese dressing, and a small cold chicken breast. Not impressed, not worthy of a picture. Had similar on JNU-ANC back in March. I'm struggling to see the catering enhancements in Alaska...?
Return 325pm LAS-SEA had the single-dish pesto pasta and salad, with chocolate.
Apr 27, 2013 | 1:11 am
#77
Join Date: Aug 2001
Location: San Francisco Bay Area
Programs: AS MVP, Elevate, AAdvantage, Mileage Plus
Posts: 1,992
AS 863 SJC-LIH, 4/22/13, Breakfast
Menu:
Fruit plate and scone:
Belgian Waffle with Banana Rum Compote
Comments: Unlike an earlier poster, I really enjoyed the waffle. While not totally crisp due to the sauce, it certainly wasn't soggy either. The rum and banana topping added a great flavor. The eggs and chicken apple sausage were fine accompaniments. Seat mate had eggs benedict, which included both halves of the English muffin, as it should (a while back, I saw one transcon photo where only half a muffin was served). Bread basket included almond danishes, which were really good. Scone would have been better if butter or preserves was included.
AS 848 LIH-SJC 4/26/13, Dinner
Menu (prepared by Kauai Pasta):
Salad
Bacon and Mozzarella Stuffed Chicken Breast
Apple Pineapple Turnover
Looks like a brand new menu! Love the catering out of LIH by Kauai Pasta and I wish they did all the flights systemwide! The Bacon and Mozzarella Stuffed Chicken Breast was absolutely delicious, along with the garlic mashed potatoes and green beans. Felt like I was actually eating in a gourmet restaurant! Salad had a nice dressing, and the apple pineapple turnover for dessert was good too. No skimpy portions here, either.
Menu:
Fruit plate and scone:
Belgian Waffle with Banana Rum Compote
Comments: Unlike an earlier poster, I really enjoyed the waffle. While not totally crisp due to the sauce, it certainly wasn't soggy either. The rum and banana topping added a great flavor. The eggs and chicken apple sausage were fine accompaniments. Seat mate had eggs benedict, which included both halves of the English muffin, as it should (a while back, I saw one transcon photo where only half a muffin was served). Bread basket included almond danishes, which were really good. Scone would have been better if butter or preserves was included.
AS 848 LIH-SJC 4/26/13, Dinner
Menu (prepared by Kauai Pasta):
Salad
Bacon and Mozzarella Stuffed Chicken Breast
Apple Pineapple Turnover
Looks like a brand new menu! Love the catering out of LIH by Kauai Pasta and I wish they did all the flights systemwide! The Bacon and Mozzarella Stuffed Chicken Breast was absolutely delicious, along with the garlic mashed potatoes and green beans. Felt like I was actually eating in a gourmet restaurant! Salad had a nice dressing, and the apple pineapple turnover for dessert was good too. No skimpy portions here, either.
Apr 29, 2013 | 12:02 pm
#78
Join Date: May 2006
Location: TUS/PDX
Programs: WN CP/A-List, AS MVPG75K
Posts: 5,798
Those waffles look good. Hopefully they make their way to the west coast breakfasts this year.
Anyway, 4/28/13 SEA-PHX 1:50p departure: pesto pasta with a side salad and blackberry chocolate. Salt and pepper and extra chocolates available on request.
Great FAs on this flight (the F FA was two months out of training).
Anyway, 4/28/13 SEA-PHX 1:50p departure: pesto pasta with a side salad and blackberry chocolate. Salt and pepper and extra chocolates available on request.
Great FAs on this flight (the F FA was two months out of training).
Apr 29, 2013 | 3:05 pm
#79
Join Date: May 2007
Location: Bansko, Bulgaria
Programs: Hyatt Globalist
Posts: 1,260
AS 834 HNL-SJC on Saturday Apr 27, 2013 01:10 PM.
I don't honestly know how Alaska can call this first class. It was not First in experience, seating or meal.
"Filet Mignon" was a lot like a handyman dinner. Tough, rubbery and covered with salty cafeteria style gravy. The preceding salad looked like something that had been lingering in a bag at the bottom of the refrigerator about a week too long, complete with slimy bits. Dressing was fairly tasty though.
First Class FA was the slowest I've ever seen and very odd. She'd bring out 2-3 plates and then there would be a lengthy gap. Bring out a few more. She served the pre-dinner beverages and then nothing. No water. No wine. No refill on what was ordered previously. Asking for a beverage refill got a dagger look and then she promptly forgot so we had to gnaw down the chewy meat with empty glasses. She continued this process until the FA from the back finally came up and helped her finish the service. The second FA was fairly professional and things moved at a much more normal pace once she showed up. Glasses were immediately filled, water offered etc.
I don't honestly know how Alaska can call this first class. It was not First in experience, seating or meal.
"Filet Mignon" was a lot like a handyman dinner. Tough, rubbery and covered with salty cafeteria style gravy. The preceding salad looked like something that had been lingering in a bag at the bottom of the refrigerator about a week too long, complete with slimy bits. Dressing was fairly tasty though.
First Class FA was the slowest I've ever seen and very odd. She'd bring out 2-3 plates and then there would be a lengthy gap. Bring out a few more. She served the pre-dinner beverages and then nothing. No water. No wine. No refill on what was ordered previously. Asking for a beverage refill got a dagger look and then she promptly forgot so we had to gnaw down the chewy meat with empty glasses. She continued this process until the FA from the back finally came up and helped her finish the service. The second FA was fairly professional and things moved at a much more normal pace once she showed up. Glasses were immediately filled, water offered etc.
Last edited by bzbdewd; Apr 29, 2013 at 4:27 pm Reason: Corrected date.
Apr 29, 2013 | 3:21 pm
#80
FlyerTalk Evangelist
Join Date: Mar 2004
Location: SGF
Programs: AS, AA, UA, AGR S+, Choice Platinum
Posts: 23,314
AS33 PHL-SEA 4/28/13: As reported to me by a family member, dinner was a "ravioli thing" that "wasn't very good, but the salad was excellent." In unrelated news, they used a new 739ER on that flight. I guess that means loads are good to Philly...
May 1, 2013 | 7:33 pm
#81
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,598
Here's your first report on Alaska's transcon food offerings for the month of May, coming to you from high over Battle Creek, Michigan.
Date of flight: May 1st
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and twenty minutes
Meal served: Luncheon
Description: Salad, followed by a choice of two entrees, then dessert
Le Menu
Comments: Having flown thirteen roundtrips between San Diego and Boston in April, I was looking forward to May's new menu offerings more so than most. This month's Nicoise Salad was - per my tastes at least - a big improvement over last month's salad with the nasty Lite Lemon Vinaigrette Dressing. The Nicoise salad is a delicious collection of mixed greens, green beans, potatoes, eggs, a tomato wedge and a small portion of albacore tuna served with an olive oil vinaigrette dressing. Best salad I've had on Alaska in a long time...
Nioise Salad
I chose the Grilled Pork Chop for my main course. In its ongoing effort to cut food costs, Alaska's chefs evidently used a tomato slicer to cut and size these pork "chops" which looked more like pork flaps. While the thinner portion will no doubt contribute to continuing profits into the second quarter, the problem is that these 1/4" thick pork slices can't help but become dry and overcooked, especially in an aircraft oven. The BBQ Peach Sauce did little to offset the dried out meat. The polenta and green beans were tasty accompaniments.
I saw a plate of the Gemelli Ricotta pasta across the aisle. It looked like a decently sized portion and by appearances at least should please most vegetarians.
Back in Steerage, The Great Unwashed were dining on large, delicious cheeseburgers accompanied by a bag of chips. I would recommend this over the pork flap.
Grilled Pork Chop with BBQ Peach Sauce
Dessert was a Salted Caramel Budino. I'd never heard of such a concoction but it really was quite good. I'd compare it to a Crme Brle with crushed Oreos sprinkled on top. I really enjoyed it.
Salted Caramel Budino dessert
Date of flight: May 1st
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and twenty minutes
Meal served: Luncheon
Description: Salad, followed by a choice of two entrees, then dessert
Le Menu
Comments: Having flown thirteen roundtrips between San Diego and Boston in April, I was looking forward to May's new menu offerings more so than most. This month's Nicoise Salad was - per my tastes at least - a big improvement over last month's salad with the nasty Lite Lemon Vinaigrette Dressing. The Nicoise salad is a delicious collection of mixed greens, green beans, potatoes, eggs, a tomato wedge and a small portion of albacore tuna served with an olive oil vinaigrette dressing. Best salad I've had on Alaska in a long time...
Nioise Salad
I chose the Grilled Pork Chop for my main course. In its ongoing effort to cut food costs, Alaska's chefs evidently used a tomato slicer to cut and size these pork "chops" which looked more like pork flaps. While the thinner portion will no doubt contribute to continuing profits into the second quarter, the problem is that these 1/4" thick pork slices can't help but become dry and overcooked, especially in an aircraft oven. The BBQ Peach Sauce did little to offset the dried out meat. The polenta and green beans were tasty accompaniments.
I saw a plate of the Gemelli Ricotta pasta across the aisle. It looked like a decently sized portion and by appearances at least should please most vegetarians.
Back in Steerage, The Great Unwashed were dining on large, delicious cheeseburgers accompanied by a bag of chips. I would recommend this over the pork flap.
Grilled Pork Chop with BBQ Peach Sauce
Dessert was a Salted Caramel Budino. I'd never heard of such a concoction but it really was quite good. I'd compare it to a Crme Brle with crushed Oreos sprinkled on top. I really enjoyed it.
Salted Caramel Budino dessert
Last edited by Seat 2A; May 1, 2013 at 7:52 pm
May 1, 2013 | 8:21 pm
#82
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,723
AS 574
PDX-SAN
4/30/13
"Evening Snack"
Last evening's presentation was reminiscent of a recent post by another FT member and seemed to be a cut-back in the level of service I've usually encountered on AS.
The lead FA handed out a fork and knife wrapped in a small paper napkin, then passed a plate that held a stone-cold bit of chicken (?pigeon?) breast with grill marks that served the sole purpose of pretending the piece of fowl had actually once been placed on a grill. Also on the plate was a small bit of mesclun and a little tub of salad dressing.
That's it. No warm food. No tray. No salt & pepper. Not even a Seattle Chocolate to soften the blow and give a bit of dignity to the dining experience.
For an F meal, that one deserves an F. At least they could warm up the poultry a bit and hand out chocolate. Lots of chocolate.
PDX-SAN
4/30/13
"Evening Snack"
Last evening's presentation was reminiscent of a recent post by another FT member and seemed to be a cut-back in the level of service I've usually encountered on AS.
The lead FA handed out a fork and knife wrapped in a small paper napkin, then passed a plate that held a stone-cold bit of chicken (?pigeon?) breast with grill marks that served the sole purpose of pretending the piece of fowl had actually once been placed on a grill. Also on the plate was a small bit of mesclun and a little tub of salad dressing.
That's it. No warm food. No tray. No salt & pepper. Not even a Seattle Chocolate to soften the blow and give a bit of dignity to the dining experience.
For an F meal, that one deserves an F. At least they could warm up the poultry a bit and hand out chocolate. Lots of chocolate.
May 7, 2013 | 11:30 am
#83
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,723
From the "Better Late than Never Department" ...
Below is the main entree's close up.
Addendum:
A demonstration of the thin cut of the pork chops served on this flight. On 5/1/13 they were quite over-cooked and dry. But on 5/2/13 a different crew cut back on cooking time, resulting in a more tender, juicy chop:
(Photo courtesy of Seat 2A)
.
Here's your first report on Alaska's transcon food offerings for the month of May, coming to you from high over Battle Creek, Michigan.
Date of flight: May 1st
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and twenty minutes
Meal served: Luncheon
Description: Salad, followed by a choice of two entrees, then dessert
Comments: Having flown thirteen roundtrips between San Diego and Boston in April, I was looking forward to May's new menu offerings more so than most. This month's Nicoise Salad was - per my tastes at least - a big improvement over last month's salad with the nasty Lite Lemon Vinaigrette Dressing. The Nicoise salad is a delicious collection of mixed greens, green beans, potatoes, eggs, a tomato wedge and a small portion of albacore tuna served with an olive oil vinaigrette dressing. Best salad I've had on Alaska in a long time...
I chose the Grilled Pork Chop for my main course. In its ongoing effort to cut food costs, Alaska's chefs evidently used a tomato slicer to cut and size these pork "chops" which looked more like pork flaps. While the thinner portion will no doubt contribute to continuing profits into the second quarter, the problem is that these 1/4" thick pork slices can't help but become dry and overcooked, especially in an aircraft oven. The BBQ Peach Sauce did little to offset the dried out meat. The polenta and green beans were tasty accompaniments.
I saw a plate of the Gemelli Ricotta pasta across the aisle. It looked like a decently sized portion and by appearances at least should please most vegetarians.
Back in Steerage, The Great Unwashed were dining on large, delicious cheeseburgers accompanied by a bag of chips. I would recommend this over the pork flap.
Grilled Pork Chop with BBQ Peach Sauce
Dessert was a Salted Caramel Budino. I'd never heard of such a concoction but it really was quite good. I'd compare it to a Crme Brle with crushed Oreos sprinkled on top. I really enjoyed it.
Date of flight: May 1st
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and twenty minutes
Meal served: Luncheon
Description: Salad, followed by a choice of two entrees, then dessert
Comments: Having flown thirteen roundtrips between San Diego and Boston in April, I was looking forward to May's new menu offerings more so than most. This month's Nicoise Salad was - per my tastes at least - a big improvement over last month's salad with the nasty Lite Lemon Vinaigrette Dressing. The Nicoise salad is a delicious collection of mixed greens, green beans, potatoes, eggs, a tomato wedge and a small portion of albacore tuna served with an olive oil vinaigrette dressing. Best salad I've had on Alaska in a long time...
I chose the Grilled Pork Chop for my main course. In its ongoing effort to cut food costs, Alaska's chefs evidently used a tomato slicer to cut and size these pork "chops" which looked more like pork flaps. While the thinner portion will no doubt contribute to continuing profits into the second quarter, the problem is that these 1/4" thick pork slices can't help but become dry and overcooked, especially in an aircraft oven. The BBQ Peach Sauce did little to offset the dried out meat. The polenta and green beans were tasty accompaniments.
I saw a plate of the Gemelli Ricotta pasta across the aisle. It looked like a decently sized portion and by appearances at least should please most vegetarians.
Back in Steerage, The Great Unwashed were dining on large, delicious cheeseburgers accompanied by a bag of chips. I would recommend this over the pork flap.
Grilled Pork Chop with BBQ Peach Sauce
Dessert was a Salted Caramel Budino. I'd never heard of such a concoction but it really was quite good. I'd compare it to a Crme Brle with crushed Oreos sprinkled on top. I really enjoyed it.
A demonstration of the thin cut of the pork chops served on this flight. On 5/1/13 they were quite over-cooked and dry. But on 5/2/13 a different crew cut back on cooking time, resulting in a more tender, juicy chop:
(Photo courtesy of Seat 2A)
.
May 7, 2013 | 7:22 pm
#84
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,723
AS #575 - SAN-PDX
May 3, 2013
Scheduled Departure 2:40 PM
Scheduled Arrival 5:13 PM
First Class
Afternoon Snack
Warm risotto with spinach and peas, accompanied by a small spinach salad with vegetables and balsamic vinaigrette. And a Seattle Chocolate, of course.
This flavorful snack was miles above the arid-frigid-chicken-of-the-sky that was served on the 4/30/13 AS #574 PDX-SAN segment (see post #102).
The SAN-PDX snack/meal was served on a tray with cloth napkin and other nice touches. Those factors were completely absent from the PDX-SAN route where the cold snack came with a paper napkin and no tray -- and worst of all, no chocolate.
.
May 3, 2013
Scheduled Departure 2:40 PM
Scheduled Arrival 5:13 PM
First Class
Afternoon Snack
Warm risotto with spinach and peas, accompanied by a small spinach salad with vegetables and balsamic vinaigrette. And a Seattle Chocolate, of course.
This flavorful snack was miles above the arid-frigid-chicken-of-the-sky that was served on the 4/30/13 AS #574 PDX-SAN segment (see post #102).
The SAN-PDX snack/meal was served on a tray with cloth napkin and other nice touches. Those factors were completely absent from the PDX-SAN route where the cold snack came with a paper napkin and no tray -- and worst of all, no chocolate.
.
Last edited by AKCuisine; May 7, 2013 at 8:28 pm
May 7, 2013 | 9:33 pm
#85
Join Date: Feb 2013
Programs: MVPG75k-Boardroom, Hilton Gold
Posts: 194
anybody else think the French toast breakfast sandwich tastes a lil weird??? Had it on 5/6 from Phx-Sea
May 10, 2013 | 9:40 pm
#86
Original Poster
FlyerTalk Evangelist
Join Date: Apr 2001
Location: East Ester, Alaska
Programs: Alaska Million Miler, United Million Miler, Wyndham Rewards Diamond, Choice Hotels Diamond
Posts: 13,598
As an addendum to my post #100, here is a picture of the other menu item:
Date of flight: May 2nd
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and fifteen minutes
Meal served: Luncheon
Entre Choice: Gemelli Ricotta with Tomato Herb Sauce
Comments: I really enjoyed this dish. The pasta was accented by a mild sauce with tomatoes and diced peppers. I only wish it had included a packet of Parmesan Cheese. The Zucchini Gratin was a delicious accompaniment.
Gemelli Ricotta with Tomato Herb Sauce
Date of flight: May 2nd
Route flown: SAN-BOS
Class of service: First
Length of flight: Five hours and fifteen minutes
Meal served: Luncheon
Entre Choice: Gemelli Ricotta with Tomato Herb Sauce
Comments: I really enjoyed this dish. The pasta was accented by a mild sauce with tomatoes and diced peppers. I only wish it had included a packet of Parmesan Cheese. The Zucchini Gratin was a delicious accompaniment.
Gemelli Ricotta with Tomato Herb Sauce
Last edited by Seat 2A; May 10, 2013 at 10:15 pm
May 11, 2013 | 5:45 pm
#87
FlyerTalk Evangelist
Join Date: Dec 2007
Location: BOS/ORH
Programs: Free Agent
Posts: 18,346
. Blue Cheese encrusted chicken or Beef Provencal
May 12, 2013 | 6:01 pm
#88
Join Date: Feb 2013
Location: ANC
Programs: AS; Hyatt; Bonvoy
Posts: 1,723
A better late than never post ...
AS #137
PDX-ANC
5/4/13
Depart 6:15PM
Arrive 8:50PM
Evening Snack in First
Warm roasted chicken with mashed potatoes and green beans. And a Seattle Chocolate.
This was quite tasty, and it was a nice sized portion for an evening departure. Not quite a meal, but it didn't leave one hauntingly hungry like some of the "snacks."
PDX-ANC
5/4/13
Depart 6:15PM
Arrive 8:50PM
Evening Snack in First
Warm roasted chicken with mashed potatoes and green beans. And a Seattle Chocolate.
This was quite tasty, and it was a nice sized portion for an evening departure. Not quite a meal, but it didn't leave one hauntingly hungry like some of the "snacks."
May 12, 2013 | 7:31 pm
#89
Join Date: Aug 2007
Location: ANC
Programs: AS 100K, UA 1K, Hilton Diamond, Hyatt Globalist, Marriott Gold
Posts: 331
AS 773
AS 773
DCA-PDX
5/12/13
Dinner
Appetizer Salad: Mixed Green Salad with Peaches, Marcona Almonds and Ricotta Salata, Warm Dinner Roll
Choice of Entrees:
Blue Cheese Crusted Chicken Breast with Cherry Tomato Sauce, Brussels Sprouts, and Roasted Garlic Mashed Potatoes or
Beef Provencal with Roasted Garlic Mashed Potatoes, Sauteed Onion and Zucchini and Baby Carrots.
Dessert: Lemon Meringue Parfait
Sorry, don't have pictures.
DCA-PDX
5/12/13
Dinner
Appetizer Salad: Mixed Green Salad with Peaches, Marcona Almonds and Ricotta Salata, Warm Dinner Roll
Choice of Entrees:
Blue Cheese Crusted Chicken Breast with Cherry Tomato Sauce, Brussels Sprouts, and Roasted Garlic Mashed Potatoes or
Beef Provencal with Roasted Garlic Mashed Potatoes, Sauteed Onion and Zucchini and Baby Carrots.
Dessert: Lemon Meringue Parfait
Sorry, don't have pictures.
Last edited by AKDan; May 12, 2013 at 7:31 pm Reason: Spelling
May 13, 2013 | 8:06 pm
#90
Join Date: Apr 2005
Programs: Alaska MVP Gold 75K UAL Premier Exec
Posts: 129
AS worst meal service ever...SEA-DFW. At least they were consistent, lousy both directions. "Risotto" (more like Minute Rice) with a few frozen peas. Return was some coagulated pasta with a tomato sauce. Carb lovers dreams.
On the other hand, on EWR-SEA last night had a great Moroccan Lamb dish that didn't prove to be too popular with fellow passengers selecting choices, but turned out to be quite tasty.
On the other hand, on EWR-SEA last night had a great Moroccan Lamb dish that didn't prove to be too popular with fellow passengers selecting choices, but turned out to be quite tasty.