Paula Kraft, founder and President of Atlanta, GA-based Tastefully Yours Catering.
Hydrate with a Flair for the Dramatic

In my article two weeks ago I said, "hydrate, hydrate, hydrate," but our passengers and flight crew are wanting something different, something light, something flavorful, something healthy, to help in the hydration process.

Recently I came across a list of the hottest global beverage trends emerging for 2016. In addition to plain water; and water with gas, you are going to get requests for something healthier than heavily sugared sodas; something homeade, something artisian. The statics show a 44% increase in these trends; actually this is 11% higher than last year. The perception is a better-for-you beverage choice. The largest increase in beverage selections is the increase of teas, enhanced waters, coconut water, lemonades, juices, and drinks made of vegetabes. All these 'gourmet' beverage concoctions have a perceived higher health value for those consuming them.

Rather than restocking the aircraft with a multitude of new beverages I have a suggestion of how to incorporate these trends for that added punch to inflight service with only a few new additions to the beverage drawer or to your catering requests.

Part of this trend’s image is that the libations are to be homemade, freshly prepared, and do not necessarily come ready in an unscrewable cap to open and pour . . . that is unless you have ordered them from your catering source and they are being delivered to the aircraft freshly prepared. These artisian beverages are made by combining several beverages and juices to formulate a new drink that is healthy, provides nutrients, and tastes delicious at the same time. With or without alcohol most of these 'cocktails' are colorful, garnished beatifully and have vibrant exciting flavors.

Enjoy your vegetables in a glass

I know you must be asking yourself what you need to add to the galley pantry to be able to create these trendy drinks?

A large percentage of them have a lemonade, ice tea, water or coconut water as a foundation. We all carry bottled waters, maybe even coconut water . You have tea bags to brew fresh tea. Many of you normally carry fresh fruit and even vegetable juices on your flights. It is a matter of combining all of these in a new way. These drinks are simply favored, but creatively combined by thinking a bit outside the box, and enhancing with fresh fruits and vegetables.

Your art in all this? Order assorted freshly prepared juices from the catering source and simply add the finishing touch. You may not even have to shake or stir . . . perhaps just layer the juice pours to get a layered look in the glass. I would try it.

Your chic new signature iced drinks only need to be swimming with colorful slices of fresh fruits and leaves of herbs to be a hit. A few suggestions for your new repertoire might include Vanilla Mint Star Anise Lemonade, Raspberry Mojito Lemonade, Mango Orange Lemonade, Unsweet Green Apple Cinnamon Iced Tea, Sweet Citrus Mint Iced Tea and Cucumber Water. Just think of a base ingredient and let your imagination go wild. Mix and match flavors; try making a fancy ice tea similar to Arnold Palmer’s Ice Tea (ice tea and lemonade, which is one of my summer favorites), Pear Lemonade with Cinnamon Apple Tea. Smoothies, whether fruit, vegetables or a combination of both, are still in vogue, but due to them making you feel full, they are being used more as a meal replacement than a refreshing thirst quenching beverage. Infused water, sparkling waters, with unsweetened fruits and herbs are a great start.

Arnold Palmer’s Ice Tea

Squeezed lime juice and sparkling water with bruised mint, kumquats whole, sliced and squeezed in still water, muddled raspberries and lemon in sparkling water, and even lemon and mint in green tea are all great starts.

Here is one of my little tidbits. Think of this. Three of the top new leading alternative refreshers are fair trade organic black iced tea, private label bottled rainwater - yes I said rainwater - and clear, unsweetened fruit-and-vegetable waters. Interesting selections for the socially responsible passengers and flight crew. Also another little trivia tidbit; craft-like gin is rapidly replacing craft beers. For those of you gin lovers, get ready for a new round of flavors and combinations in your gin bottle as we recently experienced with vodka. To start those creative juices flowing for you, let me give you a few easy, quick, simple ideas to begin making your own signature artesian beverages for your flights.

Below are a few suggestions of quick and easy additions to make your new cocktails (and I use this term for both alcoholic and non-alcoholic beverages) memorable.

Build Yourself a Spicy Cocktail

Chile infusion and other spicy condiments turn up the heat on the old and ordinary by either adding chili oils, fresh chilies and peppers, a dash of dried chili flakes, even a dash of tabasco or Sriracha. A hint of hot sauce will add a spicy flavor and a little color to the cocktail. Have your catering source deliver grapefruit sections infused with jalapeno and tequila, jalapeno kumquat margarita blended ready for ice, or even a jalapeno infused mojito. There will no issue with tasting these flavors at altitude.

Add Fresh herbs and spices and frozen fruit cubes

Appeal to your passenger’s elevated beverage tastes with simple syrups (sugar and water heated together until the sugar dissolves. You can make this and keep it in the pantry drawer). Freeze edible flowers in the ice cube tray and serve in a glass of water, cubes of fruit frozen also in ice cube trays or simply garnish with fresh herbs and even spices.

Skinny up cocktails on alcohol and calories

Low-alcohol cocktails can be big on flavor, light on alcohol for a middle of the day, early evening beverage.  Add fresh squeezed juices, sparkling or flavored water, tonic to a drink or just plain water to your alcoholic cocktail to lighten it up.  Or lighten the sweet beverage by adding water, unsweetened coconut water, or sparkling waters to a glass of fresh fruit... possibly coconut water and gin with a slice of dried pineapple?

You shouldn’t forget . . . Global fusion

The ethnic matchups that have been inspiring the street fare scene are now finding their way into beverages as well. Being able to travel the world and explore new flavors and foods can be just the inspiration you might need to liven up your beverage offerings… Experiment with local flavors, fruits and vegetables as an ingredient or garnish.

Countless varieties of tea make Tea time fashionable and trendy

From matcha, tea lattes and cambrics to chai, kombucha and cocktails, the creative on-trend applications for tea are endless. From blackberry tea, to vodka tea, there are endless possibilities. Have your caterer brew and provide a flask of tea ready to create.

Fermented drinks

Fermented foods have long been popular, and now, you can take the same cultured properties and translate them to beverages. Beverages do have to be sweet, but can be savory. These drinks are very popular with clean eating diets.

We all love grilled and smoked fruits and vegetables

Grilling citrus creates a brilliant, yet unexpectedly sweet and smoky flavor that enhances beverages. Your catering source can take care of this item so you will have it on board to use as needed.

Bubble, bubble, Bubbling beverages

I love doing this for creative beverages. From coffee tonics to carbonated teas and natural sodas, sparkling drinks with frozen melon balls, tapioca bubbles with espresso diluted with sparkling water, frozen cubes of flowers and herbs in the glass go beyond the sugary sodas of the past and create that customized artesian look.

A season for every ingredient

The farm-to-table trend is not exempt from the glass as your passenger’s demand for seasonal ingredients and clean foods grow. The addition of seasonally fresh herbs, fruits, vegetables to put in a cup will add an unexpected freshness to your trendy beverages.

Cold brew

Although this a lengthy brew process and most likely not easy to produce on the aircraft for those short flights, many catering sources, and restaurants have cold brew teas and coffees available. Think outside the box!

Create a beautiful presentation

This is so simple, garnishes can be ordered from your catering source, prepared in mere seconds on board, and will take that beverage from ordinary and expected to extraordinary and unexpected. Watch the smiles happen. I know you can do it! The Presentation series of classes I teach is by far the most popular of all.

Here is a list of cocktail garnishes that bartenders commonly use that I recently found in a bartenders handbook. They are all simple and easy to create:

• Maraschino (or cocktail) cherry. This is probably the most commonly used garnish and is typically used to garnish sweet drinks.

• Stuffed olive on a cocktail stick (think Dry Martini) or a small pickled cocktail onion.

• A 'sail' (or 'flag') - a whole slice of citrus fruit on a cocktail stink, folded like a mast, with a cherry inside.

• A 'twist' - a narrow piece of fruit zest (the outside part of citrus peel – it does not include the white part of the skin), folded or twisted and dropped in the drink, or draped on the brim of the glass. If you have time, wrap the citrus rope around a dowel or thin handle of a kitchen tool and allow to chill . . . it will leave a beautiful curling swag rolling off the glass.

• A wedge of fruit (lemon, lime, orange, banana, apple, melon, peach, pineapple etc.) lodged on the brim. You can even use grapes., you can combine the fruits on a skewer as well.

• A 'wheel' - a whole slice of fruit, on the brim or in the glass.

• 'Frosting'. Wet the rim of the glass by dipping it in a saucer with water. Then dip it in a saucer with sugar, salt, herbs to give it a frosted effect around the rim. Some mixologists refer to frosting as the effect on glasses stored in ice or a fridge . . . A bit more challenging for the aircraft unless you have a cooler with room to store empty glasses or you can fit some glasses in the cooler with dry ice. Rimming is the addition of salts, ground herbs, sugars, and even finely ground bacon that can also be used to frost the rim of a glass. If you are not into refined sugars, you can simply rim the glass in a boutique honey such as wildflower, buckwheat, lavender or clover. Other rim trimming ideas like maple syrup, agave, molasses and bee pollen may be stored in your aircraft pantry . . . or create a seasonal 'glassware frosting' by hanging a candy cane on the rim with colored sugars. Not only will a bit of rimming enhance presentation but will also increase flavors sensations in the mouth. No time to rim a glass? Sprinkle a bit of the herbs and seasonings on the top of the beverage just prior to serving. Remember, flavor can be diminished by as much as 60% when at altitude. Did you ever consider rimming a Bloody Mary with brown sugar and course black pepper crusted bacon . . . YUM!

• Candy, hard crushed candies, sour bites or a marshmallow go into sweet drinks really well. Your catering source can even dip the marshmallows into chocolate for added flair.

• Celery sticks, celery leaves from the center of the stalk.

• Sugar cane.

• Peppers.

• Chilies.

• Coffee beans, typically used in cocktails with Sambuca.

• Shrimps.

• Pickles, pickled vegetables.

• Whipped cream, often used in drinks containing coffee.

• Chocolate syrup and chocolate shavings. If you have any left over fruit coulis from your catering order that you didn’t used for plate garnishes, they can be swirled around the inside of the glass before filling for a great look . . . works great with chocolate sauce too.

• Flowers- only edible flowers . . . please. (see my article on this subject)

Avoid Non-edible cocktail garnishes which include swizzle sticks, straws and cocktail umbrellas. I believe you should limit these as much as possible when an edible cocktail garnish is available. They are so much more eye-appealing, interesting and tastier . . . and natural, fresh, healthier. Note that 'long cocktails' (those in tall glasses which we typically don’t have on board the aircraft) are classically served with straws to make consumption easier. That does not mean you cannot stick a piece of fruit on the straw first.

Let your creative juices flow and see what refreshing, artisanal, healthy, and fresh summer beverages you can create.

Let me introduce myself . . . 

My name is Paula Kraft and I am founder and President of Tastefully Yours Catering, an aviation specific caterer, located in Atlanta, Georgia for over 35 years.

Aviation Catering is a science not taught in Culinary School; it’s a function of experience, experimentation, basic trial and error, with constant feedback from flight crews and clients. It is a two-way communication. It is vital that this information and knowledge be shared throughout the industry. To this end, I have worked as the Chairman of the NBAA Caterer’s Working Group, a subcommittee of the NBAA Flight Attendant Committee, the NBAA Caterer Representative to the NBAA Flight Attendant Committee, for 9 years.

Currently I am an active member of the NBAA Flight Attendant Committee Advisory Board and the NBAA International Flight Attendant Committee, Women in Corporate Aviation, Women in Aviation International, National Association of Catering Executives, International Flight Catering Association, the International Food Service Association and the International Caterer’s Association.

I have coordinated training programs and clinics for NBAA, EBAA and BA-Meetup conference attendees for over 10 years, created mentoring programs for caterers and flight attendants to broaden their aviation culinary skills, and to assist them in adapting to the unique challenges and constraints found in catering for general aviation. I recognize the need for training and have worked closely with flight departments, flight crews, schedulers and customer service reps at the FBOs to ensure that catering specific training provides information and skills necessary to reduce risk while assisting them in their job duties that include safe food handling, catering security, accurate transmission of food orders, and safe food production, packaging and delivery.

I fell into aviation catering quite by accident. I was the in-house caterer and bakery supplier for Macy’s department stores in Atlanta when catering was ordered for a Macy’s customer which was soon to change my life. After the client enjoyed the catering provided, I was summoned to the client’s corporate office to provide several of the items delivered through Macy’s to the executive dining room. Within a week, I was providing food for the flight department and my first order was for the President of a foreign country (as I was too be told soon after). So, here I am, some 35 years later, still loving every minute of every day in aviation catering.

©BlueSky Business Aviation News | 26th May 2016 | Issue #369

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