This is the cater I use in New Jersey. They service: TEB Teterboro, EWR Newark Intl', MMU Morristown, JFK John F. Kennedy, LGA La Guardia, FRG Republic, HPN Westchester, ISP MacCarther Islip, SWF Stewart Intl'.
Here are my notes exactly as I typed them for myself:
Spoke to owner/chef of Gourmet Inflight Catering (Aret – pronounced like Aaron). He spent 15-20 minutes with me going over good options for pairing food and making other suggestions. His email is Gourmetair5@msn.com. He also owns restaurant called Martini Grill and gives 20% discount to crews.
DATE – They did an excellent job on everything. The catering was on time. They picked up the plates from the FBO and pre-plated the salads. The skewers were amazing along with the Caribbean type glaze they sent for cooking. The Sea bass was a hit and they were huge. The potato leek soup was really good and portioned properly. The key lime mousse was a hit with the crews. Their lemon wraps were very simple. Not pretty like (Abby’s in Houston). I didn’t try the Caribbean vinaigrette, but the passengers ate most of their salads. The only problem was that the dressing separated really bad.
DATE – Turkey club sandwich did not come with cheese, must request that cheese be on sandwich. Sandwich had 3 slices of bread, which was a bit overkill. Next time ask for 2 slices bread. I asked that the bread come not toasted, just a few grill marks at the most because I was going to heat it in the oven. The bread came crisp. The minestrone looked good and the pax ate it all. The cob salad didn’t look great. The avocados looked old and the eggs had dark rings around the outside. The lettuce was slightly wilted. Dressings came in nice small bottles. Flat bread cracker basket only had one kind of cracker in it. Boxed lunches looked good; my mushroom ravioli was very good. The Caesar salad was good. The chocolate mousse cake had a beautiful presentation with grapes, a flower and an orange rind in the shape of a rose. Dry ice came in one big block even though I asked for 3 3x5 pieces. The dinner rolls were long (like hoagies). I had to cut them in half.
DATE – Everything was good. Ordered crab cake salad with lemon vinaigrette dressing. Salad was BEAUTIFUL. Both pilots and passengers ate both crab cakes and loved the salad. Passenger ate all the minestrone soup. I ordered a cracker basket and all they went were packets of oyster crackers. The cookies and cream cake was excellent, passenger really liked it.
DATE – Ordered souffléed omelet with roasted cauliflower, spinach and gruyer. It was really good, although (pilot) didn’t like it as well as regular omelets. It was light and fluffy and reheated nicely. Turkey sausage was good, but next time need to specify diameter. They were big circles, but flat. The lox display was nice. I didn’t order everything (like eggs or tomatoes) but they included it in the order anyway – that was nice.
I ALWAYS appreciate a caterer who will spend time helping me plan menus. They know what they do best and what is best from their region. So, of course I like that I can call Aret and he will work with me.
You can get their menu here - http://www.gourmet-air.com/index_airports.html. Their number is (201) 460-0777. I also have a second number (201) 460-0743. The email address you can use is gourmetair5@msn.com.
VIP Jet Girl
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