May 8 2018  |  Catering

Delta adds Italian and Korean offerings to international menu

By Rick Lundstrom

Chef Woo-Joong Kwon

Beginning June 1, Delta Air Lines' partnership with Los Angeles-based chefs, Jon Shook and Vinny Dotolo, will expand to four additional international markets. Delta One passengers on flights from Los Angeles to Paris de Gaulle, Amsterdam, Tokyo Haneda and Shanghai will enjoy fan favorites like marinara braised meatballs, BBQ chicken with mac and cheese, and fontina, parmesan and raschera lasagna with pomodoro sauce.

Also on June 1, Delta will launch its partnership with Korean chef Woo-Joong Kwon to offer regionally inspired meals for U.S.-bound travelers. Flights from Seoul to Seattle, Atlanta and Detroit in the Delta One, Delta Premium Select and Main Cabins will dine on authentic, locally-sourced meals designed by Kwon, including Sanchae Bibimbap served with mountain vegetables, beef, rice and egg. Outbound flights from the three U.S. markets to Seoul will serve familiar Korean dishes from popular local restaurants, including Atlanta's Stone Bowl House and Detroit's Bibimbab Restaurant.

Jon Shook and Vinny Dotolo

Some of the investments in Delta's Asia-Pacific network include partnerships with China Eastern, China Southern and Korean Air, operating Delta's first Airbus A350s into Asian markets featuring the all-new Delta One suite product enhancement and Delta Premium Select cabin, upgrading complimentary economy cabin amenities and more.

Ahead of the busy summer travel season, Delta will serve new offerings on its Flight Fuel menu for customers in the Main Cabin on select flights over 900 miles within North America. The refreshed menu, which launched April 1, features updated for-purchase dining selections, including two new healthy and wholesome Luvo wraps under 500 calories. Other new items joining the popular fruit and cheese plate are a mesquite-smoked turkey breakfast sandwich and a mesquite-smoked turkey combo.

Delta's new meal offerings will be complemented by a selection of wines curated by Delta's Master Sommelier, Andrea Robinson.

Syncing with the rotation from spring to summer menus will be similar seasonally inspired and regionally sourced wines, like Ventenac Les Plos Chardonnay and Ritual Pinot Noir in the Delta One cabin.

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