- Alaska Airlines (ALK, Financial) expands its First Class menu to additional routes with dishes by Michelin-starred Chef Brandon Jew.
- New plant-based and gluten-free meal, 'Best Laid Plants' grain bowl, to launch in Main Cabin on April 30, 2025.
- Alaska continues to innovate its in-flight dining experience, enhancing its culinary offerings for both First Class and Main Cabin guests.
Alaska Airlines (ALK) is set to elevate its in-flight dining experience by expanding its First Class menu to more routes. In partnership with Michelin-starred Chef Brandon Jew, the new menu will include gourmet dishes like Hong Kong French Toast and Tea-Smoked Soy Chicken. These offerings are available on flights from San Francisco to East Coast destinations such as Boston, Washington D.C., and Orlando.
The introduction of these new First Class meals builds on the successful launch of high-quality meal options last fall. Ingredients are locally sourced from the San Francisco area, featuring specialties such as Wycen Foods' Lap Cheong and products from Stemple Creek Ranch.
In addition to the First Class enhancements, Alaska Airlines is introducing a 100% plant-based and gluten-free option for Main Cabin passengers. The 'Best Laid Plants' grain bowl, crafted in collaboration with Evergreens™, will be available for pre-order on flights over 1,100 miles starting April 30, 2025. This dish includes Chimichurri Tofu, avocado, quinoa, and Mango Habanero Dressing, offering a flavorful and sustainable choice for travelers.
"This is about proving that healthy food can be bold, satisfying and something travelers will actually look forward to," said Evergreens™ head chef David Kairis.
Alaska Airlines continues to set a high standard for in-flight dining, offering more pre-order meal options than any other U.S. carrier. With these enhancements, Alaska Airlines aims to provide a premium dining experience that caters to diverse tastes and dietary preferences.
