American Airlines is joining forces with one of the most powerful voices in the culinary industry, the James Beard Foundation. The exclusive multiyear partnership designating American as the official airline partner of the James Beard Foundation will be brought to life on menus designed by James Beard Foundation’s portfolio of established and up-and-coming chefs.
The partnership with the James Beard Foundation offers American customers a world-class culinary experience as part of American’s investment in enhancing the premium experience for customers throughout their travel journey. What’s more, it introduces a roster of culinary professionals who care about making the food world more delicious, diverse and sustainable for all.
“A premier culinary partner like the James Beard Foundation provides unique and delicious offerings for our customers,” said Janelle Anderson, Vice President of Marketing for American. “We’re honored to work with their roster of award-winning chefs who embody diversity, modernism and sustainable practices in the culinary world today.”
Today, American and the James Beard Foundation introduce Top Chef alum Sarah Grueneberg of Monteverde Restaurant & Pastificio as the first James Beard Award–winning chef to create menu items available onboard and in lounges as part of the partnership. Customers will see new items in Flagship First Dining and Flagship Lounges beginning Dec. 3. Starting Dec. 11, passengers traveling in Flagship First and Flagship Business from the United States to Europe, United States to South America and transcontinental flights between John F. Kennedy International Airport and Los Angeles or San Francisco will experience the new menu items, which are now available for pre-order on aa.com starting 30 days before a booked flight or up to 24 hours before departure.
Chef Grueneberg’s exclusive creations for American customers will include an appetizer, pasta entrée and dessert in Flagship First Dining, a salad in the Flagship Lounge, and a pasta entrée onboard.
Flagship First Dining
- Grilled Roman-style Artichokes: black truffle, fontina fonduta, fresh lemon
- Mushroom Bolognese: fusilli pasta, cremini and porcini mushrooms, peas, carrots, Parmigiano Reggiano
- Dark Chocolate Budino: candied citrus, mandarin olive oil, feuilletine chocolate crunch, fresh whipped cream
- Tuscan Kale Salad: beets, apples, goat cheese, spiced sesame, sunflower and pumpkin seed medley, tahini dressing
Flagship First and Flagship Business from US to Europe, US to South America and transcontinental flights between John F. Kennedy International Airport and Los Angeles or San Francisco.
- Artichoke Ravioli: blistered cherry tomato sauce, green olive pistachio pesto
- Spinach and Ricotta Rotolo Pasta: pomodoro sauce, basil pesto, pine nuts
“The ability to provide Flagship travelers with a small taste of Monteverde is an extraordinary opportunity, and I’m truly humbled to be the first chef chosen to bring this collaboration between the James Beard Foundation and American Airlines to life,” said Chef Grueneberg.
“The dishes created channel the classic Italian approach to cooking by focusing on simplicity, great flavors and quality ingredients that we believe will resonate deeply with guests.“
Chef Grueneberg received her James Beard Award in 2017, earning the distinction of Best Chef: Great Lakes while at her Monteverde Restaurant & Pastificio in Chicago’s West Loop. The restaurant has received countless accolades, including one of Food & Wine’s America’s Best Restaurants, a top 50 finalist in Bon Appetit’s Best New Restaurants list and Eater’s 21 Best New Restaurants in America. Chef Grueneberg was chosen, in part, because she embodies the James Beard Foundation’s Good Food For Good mission, which aims to create a more sustainable food system through education, advocacy and thought leadership.
“We couldn’t be more pleased to launch our exclusive partnership with American,” said Kris Moon, Chief Operating Officer of the James Beard Foundation.
“Consumers are increasingly supporting brands that are focused on improving our world. Joining forces with American allows us to bring our Good Food For Good mission to the skies while also helping consumers enjoy the deliciousness of our food world.”