Airline Food, Elevated to Gourmet by Chef Linton Hopkins 92C

Airline food boring? Not anymore.

By Michelle Valigursky

Award-winning Chef Linton Hopkins 92C has taken airline food to new heights with his farm-to-table regionally-inspired menus for Delta Airlines. In 2013, he was dubbed the winner of the “Cabin Pressure Cook-Off." With inventive menus and fresh ingredients, Hopkins proves that airline food does not have to be boring.

"Shifting our menus seasonally means our chefs, who already consider regional markets when designing dishes, are also taking inspiration from ingredients that are at their best this time of year," said Robyn Klein, Delta's Managing Director – In-flight Onboard Services. "For many, experiencing authentic regional food and wines is an alluring part of travel so our culinary team's thoughtful menus mean customers can enjoy this aspect of their journey even before arriving at their destination." 


Hopkins, owner of Atlanta's Restaurant Eugene, Holeman & Finch Public House and H&F Burger, has created a menu with a variety of new first- and second-course dishes, including African squash soup, with an optional garnish of crispy Sea Island red peas; Sunburst Trout Farms smoked trout with fingerling potato salad and dill pesto, and gulf shrimp and heirloom white grits with Creole gravy. The menu also includes unique desserts such as warm sticky toffee cake with High Road sorghum chocolate chip ice cream and a selection of Southern cheeses served with grapes, crackers and white peach compote. The vegetarian option is an autumn sweet potato tortellini with lemon butter, roasted vegetables with goat cheese fondue, Sea Island red peas, turnip gratin and sauteed kale with toasted farro.

Chef Hopkins' fall menu also introduces the "Benne-ficiary," a savory bourbon whiskey cocktail made with Woodford Reserve Bourbon and Benne-Orgeat, served with spiced Georgia pecans and cheese straws. Freshly baked buttermilk pull-apart rolls, and multi-grain and pretzel bread from Chef Hopkins' own H & F Bread Co. continue to be served warm with locally churned Banner Butter. 

Read the full article here.  And learn more about Chef Hopkins’ culinary perspective here in EmoryWire.

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Michelle Valigursky