Announcing New First Class and Business Class Menus Created by Conclave Chef Stephan Pyles
Culturally inspired entrees, including signature dishes developed by American Airlines Chefs' Conclave member Stephan Pyles, will delight the taste buds of American Airlines First and Business Class customers beginning Aug. 1. The newly revamped Latin American menus on southbound Latin America flights will elevate the onboard dining experience for customers.
Designed by Chef Pyles, in conjunction with chefs at Gate Gourmet and American Airlines flight attendants, the recent additions incorporate a medley of flavors found in traditional Latin American fare.
"American Airlines is pleased to maintain our commitment to enhance premium class products and services that our customers value by continuing to update our menus and providing new entrees that reflect distinctive Latin American tastes," said Lauri Curtis, American's Vice President - Onboard Service. "Chef Pyles' culinary talents have helped to shape American's food and beverage program for 20 years now and we are grateful to him for assisting us in providing our customers with enticing cuisine."
"I was delighted to develop new recipes for American's Latin American markets because that culture is my passion and my expertise," said Chef Pyles. "It's also an honor to have some of my best-known signature dishes flying to and from these destinations."
In August, First and Business Class customers will be offered a choice of:
-- Coriander Beef Fillet - the fillet of beef is accented by coriander and cranberry mojo and is served with Ecuadorian potato cakes and sauteed asparagus
-- Margarita Salmon - a fillet of salmon marinated in a margarita mix is accompanied by Cuban-style rice and grilled pineapple
Menus rotate monthly to ensure variety, thereby enhancing the travel experience for American Airlines customers. Other Chef Pyles signature recipes to be featured in the coming months include:
-- Poblano Soup - the soup is a creamy blend of roasted poblano peppers and asiago cheese
-- Charred Tomato and Eggplant Soup - the soup is a blend of charred Roma tomatoes, Japanese eggplant, garlic and fresh herbs
-- Marinated Seared Salmon - the marinated seared salmon sits atop a black bean roasted banana mash within a coconut serrano broth
-- Chipotle BBQ Short Ribs - the chipotle BBQ short ribs are served with three cheese mushroom polenta and sauteed broccolini.
American Airlines, a founding member of the oneworld® Alliance, offers regularly scheduled flights to a multitude of Latin American cities departing from Miami (MIA), Dallas/Fort Worth (DFW), New York (JFK) and Chicago (ORD).
About American Airlines
American Airlines is the world's largest airline. American, American Eagle and the AmericanConnection® airlines serve 250 cities in over 40 countries with more than 4,000 daily flights. The combined network fleet numbers more than 1,000 aircraft. American's award-winning Web site, AA.com, provides users with easy access to check and book fares, plus personalized news, information and travel offers. American Airlines is a founding member of the oneworld® Alliance, which brings together some of the best and biggest names in the airline business, enabling them to offer their customers more services and benefits than any airline can provide on its own. Together, its members serve nearly 700 destinations in over 140 countries and territories. American Airlines, Inc. and American Eagle Airlines, Inc. are subsidiaries of AMR Corporation. AmericanAirlines, American Eagle, the AmericanConnection® airlines, AA.com, We know why you fly and AAdvantage are registered trademarks of American Airlines, Inc.
About Stephan Pyles
A fifth generation Texan and pioneer of New American Cuisine, Chef Stephan Pyles has created 14 restaurants over the past 22 years. Pyles has been consulting with American Airlines since the Chefs' Conclave inception in 1988.
Pyles was the first Texan inducted into The James Beard Foundation's "Who's Who of Food and Beverage in America" and Bon Appetit has credited him with "almost single-handedly changing the cooking scene in Texas." In 2006, Esquire named Pyles "Chef of the Year" and included the restaurant, Stephan Pyles, in their list of "Best New Restaurants." The February 2007 issue of Texas Monthly named Chef Pyles newest restaurant, Stephan Pyles, "Texas's Best New Restaurant of 2006."
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