Picnic Food and Caviar at 30,000 Feet
Sitting next to the window and looking down as we passed over desserts, mountains and cities, I was mesmerized.
Putting the fun back into flying
When we fly these days, I make a meal I think of as a picnic lunch. All the foods my family would eat when we went to the beach are great to have on the plane. Think about it. Nothing is better than a shared lunch of cold rosemary fried chicken, deli bar olives, Comte cheese and Breton crackers, chicken salad with mango chutney and toasted almonds, egg salad flavored with bacon, arugula salad with home made croutons, potato salad with corn, chopped Italian parsley salad with cherry tomatoes, olives, Persian dukes, croutons and feta cheese with a reduced balsamic and olive oil dressing, roasted beet salad, carrot salad with lemon-pepper infused golden raisins and Fuji apples from a farmers market.
Flights out of Tom Bradley International Terminal, LAX
Last fall I flew to Geneva, Switzerland out of LAX. Unfortunately, at the time, while the renovation of the terminal had been completed, the Level 4 food court vendors hadn't moved in.
Petrossian Caviar and Champagne Bar.
Back to last week.
Going to the boarding area of an airport when you aren't actually flying is not easy. Special approvals need to be obtained. Passes are issued. Guards inspect you. PR people and airport personnel escort you every minute you are beyond security check points without a boarding pass.
I mention this for a reason.
Luxury Travel Magazine with a lot more details.