Last month we shared the news about Delta’s introduction of a southern menu on select international routes from Atlanta. Now after trying several items on the menu, I can attest the new menu and culinary team member, Linton Hopkins are sure to please any Business Traveller.
What is most interesting is the farm to tray table approach Linton is taking with the food option. For example, Linton shared that the famed Pot Pie is 98% from Georgia, except the salt and pepper. This is the first I’ve heard of farm to tray table and for good reason. He and his team had to create an entirely new infrastructure to source and prepare the food. How do you get fresh chicken stock to the airport? How do you get a pot pie to fit in the catering space on a plane? By carefully thinking through this with care and good taste in mind.
Here’s the new menu we had the pleasure of joining the Delta team members, media and Atlanta based Elite members to try out with the new chef Linton Hopkins.
I started out with a glass of the Bordeaux and it was tasty. The table ordered all of the appetizers and my two favorites were the cheese plate and the meat from Spotted Trotter farms.
Next up was the onion soup. Very good soup and I would order this on my next plane flight in Business Elite for sure.
For the main course, I really only had one option in my opinion. While the beef brisket and grouper were all raved about, the Pot Pie was calling my name. This is the first time I’ve seen a pot pie on an airplane menu so I had to try it. There was a lot of thought that went into this dish. The ingredients are fresh and truly farm to tray table. Even the topping had to be specially prepared separately so it would fit into the catering storage on the plane, only a few inches to work with for the pot pie.
Man was it good. The crust on top was exceptional and the chicken pie underneath was a thick soup consistency. All around good plane food.
Bottom Line
Every item on the new Delta Southern menu from Atlanta was created with farm to tray table in mind. Each item was carefully considered as part of the menu and you can taste how much thought went into creating these dishes. Next time Imm on a Business Elite flight from Atlanta, I hope this menu is inboard.
Have you tried any of the new dishes? Which one is your favorite?
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About The Weekly Flyer
The Weekly Flyer writes about travel from a business traveler perspective. He travels the world every week accumulating points and miles along the way.
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The new menu looks nice. I would not base my opinion of the food based on this experience, they had a proper kitchen with highly trained cooks and was able to cook the food fresh.
On the plane, that is not the case. I am pretty sure the chicken pot pie will be soggier [not served fresh right out of the oven and it is hard to keep it nice and crispy for several hours].
We will see what it is like once it is actually rolled out on the plane. Nonetheless, I like the options on the new menu and kudos to Delta for innovating.
Trying to find the recipe for the chicken pot pie I had in business elite BC it was that good. And found this post. White breast meat, great sauce, the right portion size, and I couldn’t believe it either but the crust was crispy and exceptionally executed!
I was a flight attendant with Northwest Airlines during the 1990’s and early 2000’s, and we used to serve chicken and vegetable pot-pies in first class on domestic flights. I did still enjoy you’re review.