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.
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?