Tuesday, October 31, 2006

Continental Redesigns BusinessFirst Meals

Houston: The gourmet meals, which first debuted on trans-Atlantic and South American flights Oct. 29, were created by members of Continental's Congress of Chefs, including: Michael Cordua of Americas of Houston; Paul Minnillo of the Baricelli Inn at Cleveland; Tim Keating of the Biltmore Hotel in Coral Gables, Fla.; and James Canora of NYC Culinary Events in New York City.
"We've taken the best and most popular dishes from some of the world's greatest chefs and blended their wonderful regional cuisines into our BusinessFirst menus, creating a fusion of international flavors," said Continental's Executive Chef Siegfried Lang.
Tailoring its product for specific routes, Continental's dining experience includes regional touches in various markets. For example, a sushi appetizer and a complete Japanese meal are options on Tokyo flights, and an Indian- Vegetarian entree is one option offered on flights to Delhi.
31/10/06 Continental Airlines/TouristikPresse.net (Pressemitteilung)

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