Alaska Airlines unveils First Class menu expansion from James Beard Award-winning chef
Alaska Airlines expands spring menu from Chef Brandon Jew
Alaska Airlines will continue its partnership with acclaimed chef Brandon Jew, owner of San Francisco’s Michelin-starred Mister Jiu’s. Last fall, the airline teamed up with the James Beard Award-winning chef to launch three high-quality meals.
Now, First Class passengers flying between San Francisco (SFO) and John F. Kennedy International Airport can once again indulge in Chef Jew’s dishes that bring a modern twist to Cantonese cuisine.
Alaska is expanding the passenger experience by adding Chef Jew’s dishes to First Class menus on flights from SFO to Boston, Washington D.C. and Orlando.
“I’m grateful to Alaska Airlines for partnering with me in honouring my roots and continuing to bring Chinese food to guests travelling from coast to coast. As I developed my first menu cycle, I learned to rely on sauces that are delicious on their own and to create dishes that evoke a sense of place – whether that’s reminding guests of home or getting them excited to visit San Francisco’s Chinatown where my restaurant is located,” said Chef Jew.
Chef Jew’s new spring menu puts a cultural twist on familiar favourites still steeped in classic Chinese Food, featuring dishes like the new Hong Kong French Toast and Tea-Smoked Soy Chicken.
“With this new menu, I’m featuring local ingredients like Wycen Foods’ Lap Cheong, a traditional cured meat made by a specialty San Francisco Chinatown shop; and Stemple Creek, a ranch dedicated to sustainable practices,” said Jew. “These ingredients bring incredible flavour and showcase the Bay Area’s culinary heritage. The partnership with Alaska is an exciting opportunity, and I can’t wait to see how Alaska will continue to elevate their menus with what’s cooking behind the scenes.”
Todd Traynor-Corey, Vice President of Products and Experience, Alaska Airlines also commented: “Chef Jew’s innovative approach and ability to craft dishes that appeal to a wide range of tastes make him the ideal partner – and this is just the beginning.”
