Delta Airlines Enlists Top Chefs to Bolster Its Menus
New York Times Sunday August 26, 2007

Delta seems to be getting more serious about the food it is serving to passengers - at least to those sitting in the high-priced seats and others willing to pay for it.

Starting Sept 13, the airline will feature entrees created by the Miami chef Michelle Bernstein for first class passengers on flights from Kennedy International Airport to Los Angeles, San Diego, San Francisco and Seattle. Choices include short ribs in a red wine sauce. Also, chocolates from Godiva's new line, Chocoiste, will be available.

Then in November, the celebrity chef Todd English will introduce creations on a for-sale menu for coach passengers on the same routes, as well as flights to destinations like Atlanta; Portland Ore; and Las Vegas. Items under consideration include a spinach salad with beets, walnuts and manchego; and hummus. Prices are expected to range from $3 to $10.