ATLANTA, Nov. 30, 2016 /PRNewswire/ -- Delta Air
Lines (NYSE: DAL) is capturing the essence of a Roman-style
trattoria with its newest Delta One
Winter menu. Beginning Dec.
1, customers flying in the Delta One cabin on select
trans-Atlantic routes to Europe
and Transcon flights between New
York's John F. Kennedy Airport and Los Angeles International Airport and
San Francisco International
Airport will enjoy meals created by Maialino's Executive Chef
Jason Pfeifer.
The Delta One menu is evocative of the critically acclaimed
restaurant's rustic Italian cuisine that channels the cultures of
New York City and Rome by reimagining traditional dishes,
seasonal flavors and techniques to reflect the restaurant's
contemporary setting.
"For me, Italian cuisine is about ingredients and I think we
have really captured that cooking philosophy for Delta fliers,"
said Pfeifer. "The simplicity of the dishes allow for the
ingredients to become the star of the show, so we have been very
thoughtful how each ingredient is sourced, using many of the local
New York farmers and purveyors
Maialino has collaborated with since the restaurants opening."
Pfeifer returned to the roots of Roman cooking, drawing
inspiration from classic dishes such as Insalata di Carciofi Romani
and Abbachio alla Cacciatora when curating a menu for the
in-flight experience. Highlights from the menu include Prosciutto e
Mozzarella, Braciole di Manzo and Cavatelli con Salsiccia di
Maiale. The restaurant's signature warmth shines through the menu,
incorporating ingredients from Maialino's close knit family of
regional farmers and purveyors including Elysian Fields Lamb, Four
Story Hill Farm Chicken and spices handpicked and sundried by a
family in Calabria.
"We are excited to partner with Maialino and Chef Pfeifer to
provide our customers with another menu rotation packed with fresh,
seasonal flavors and locally sourced ingredients," said
Allison Ausband, Delta's Senior Vice
President – In-Flight Service. "Whether our customers are seasoned
business travelers or a family traveling to Europe for the first time, we want to make
their experience the best it can be, which is why we're continually
improving our food, beverages and amenity offerings on board."
Menus created by Chef Pfeifer will be offered in Delta One for
breakfast, lunch and dinner, and select items will refresh on the
first of each month from December until Feb.
28, to provide a variety of options to customers. The dishes
will also be prepared daily in the Union Square Events kitchen,
located in Chelsea, N.Y., home to
the catering and venue hospitality arm of Union Square Hospitality
Group and delivered to New York-JFK to be boarded on the Delta
flights.
Delta's partnership with Maialino deepens its ongoing
collaboration with Danny Meyer's
Union Square Hospitality Group to feature seasonally rotating menus
designed by its chefs. The Maialino menu will be on board from
Dec. 1 through Feb. 28. Past
rotations with USHG include the fall menu from North End Grill,
summer menu from Union Square Events, the spring menu from Union
Square Cafe and last year's winter menu from Marta.
The latest menus pair with Delta's 2016 wine program curated by
Master Sommelier Andrea Robinson, which follows a similarly
seasonal approach. Robinson has sourced a number of wines from,
small, artisanal wineries that bring a flavor and body uniquely
their own.
To ensure customers experience an elevated in-flight experience
on routes that do not feature the Maialino menu, Delta is featuring
the flavors of winter on board in its First Class and Delta One
cabins throughout its network. Menu items include include Fresh
Black Truffle and Potato ravioli, Olive Oil Poached Halibut, and
Duo of Chicken with fennel puree and haricots vert.
About Maialino
Maialino is a Roman-style trattoria inspired by the rustic
cuisine of the Eternal City. Overlooking Gramercy Park, Maialino
captures the warmth and comfort of a true neighborhood trattoria,
reimagined for its contemporary setting. Executive Chef
Jason Pfeifer's thoughtful Italian
cuisine blends the rich cultures of both New York City and Rome, much like its sister restaurant, Marta.
Sourced from its local family of farmers and suppliers, Maialino
integrates quality, seasonal ingredients throughout the menu,
including Executive Pastry Chef Jessica
Weiss' beautiful, rustic desserts. The restaurant is open
continuously throughout the day, serving breakfast, lunch, weekend
brunch, dinner, and late night, as well as to-go coffee and
pastries.
About Union Square Hospitality Group
Union Square Hospitality Group has created some of New York's most beloved restaurants, cafes,
and bars. Founded by Danny Meyer
with the opening of Union Square Cafe in 1985, the company now
extends beyond the walls of its eateries. In addition to creating
Shake Shack, USHG offers operational and strategic consulting and
runs a multifaceted catering and events business. With operations
in Chicago, Las Vegas, Washington, D.C. in addition to New York, USHG has long supported its
communities by supporting hunger relief and civic organizations.
USHG holds 28 James Beard Awards and numerous accolades for its
distinctive style of hospitality. www.ushgnyc.com
About Delta
Delta Air Lines serves nearly 180 million customers each year.
In 2016, Delta was named to Fortune's top 50 Most Admired Companies
in addition to being named the most admired airline for the fifth
time in six years. Additionally, Delta has ranked No.1 in the
Business Travel News Annual Airline survey for an unprecedented
five consecutive years. With an industry-leading global network,
Delta and the Delta Connection carriers offer service to 312
destinations in 54 countries on six continents. Headquartered in
Atlanta, Delta employs more than
80,000 employees worldwide and operates a mainline fleet of more
than 800 aircraft. The airline is a founding member of the SkyTeam
global alliance and participates in the industry's leading
transatlantic joint venture with Air France-KLM and Alitalia
as well as a joint venture with Virgin Atlantic. Including its
worldwide alliance partners, Delta offers customers more than
15,000 daily flights, with key hubs and markets including
Amsterdam, Atlanta, Boston, Detroit, Los Angeles, Minneapolis/St.
Paul, New York-JFK and LaGuardia, London-Heathrow, Paris-Charles de
Gaulle, Salt Lake City, Seattle and Tokyo-Narita. Delta has
invested billions of dollars in airport facilities, global products
and services, and technology to enhance the customer experience in
the air and on the ground. Additional information is available on
the Delta News Hub, as well as delta.com, Twitter @DeltaNewsHub,
Google.com/+Delta, and Facebook.com/delta.
Photo - http://photos.prnewswire.com/prnh/20161129/443871
Photo - http://photos.prnewswire.com/prnh/20161129/443872
Photo - http://photos.prnewswire.com/prnh/20161129/443873
Photo - http://photos.prnewswire.com/prnh/20161129/443874
Photo - http://photos.prnewswire.com/prnh/20161129/443875
Logo - http://photos.prnewswire.com/prnh/20090202/DELTALOGO
To view the original version on PR Newswire,
visit:http://www.prnewswire.com/news-releases/new-yorks-maialino-brings-a-taste-of-a-roman-trattoria-on-board-300370398.html
SOURCE Delta Air Lines