When a recently promoted minor-league baseball player mistakenly got off the airplane in the wrong city, a Horizon Air employee stepped up to the plate to deliver him to his final destination 90 miles away.
Customer service agent Andrew Joshu drove from Great Falls, Montana, to Helena to help Sthervin Matos make it to the ballpark just in time for the first pitch.
Moments later, in his first game with his new team, Matos hit a home run.
Joanne Mambretti had been to every state in the country, save one – Alaska. She had planned a birthday trip to finally check it off her bucket list when a breast cancer recurrence made her too ill to go.
That’s when a group of Alaska and Menzies Aviation (Alaska’s ramp, passenger and cargo handling service) employees decided to take Alaska to Mambretti in Minneapolis.
For those not familiar with the heart and history behind Horizon Air, the nation’s seventh-largest regional airline, here are five things you might not know.
You don’t have to be at cruising altitude on “#TravelTuesday” to enjoy one of our favorite onboard cocktails.
This refreshing take on a classic gin-orange buck (an old name for a cocktail with ginger) is shared by Erik Chapman, barman at Seattle’s Sun Liquor Distillery, a small, local business which produces the premium gin, rum and vodka served onboard Alaska Airlines flights.
Flying today? Ask for orange juice and ginger ale with your Sun Liquor Hedge Trimmer Gin – and don’t forget the lemon garnish.
How many breakfast chefs does it take to make 180 pancakes in an hour?
None, if you have a pancake machine.
For those of you who’ve spent any time in an Alaska Airlines Board Room, you know what we’re talking about.
If you haven’t, imagine an office printer. But instead of paper, it prints fluffy, delicious pancakes.
One hot night in the early 1960s in a tiny music hall in New Orleans, a group of jazz musicians got together to pay tribute to Sam Morgan’s Jazz Band, some three decades after Morgan’s death. New Orleans jazz scene regulars Kid Howard and Kid Sheik were there, on the trumpet and cornet, respectively. Ken Mills of Preservation Hall fame was there to facilitate.
The band had been playing for a little while when they were interrupted by a frantic pounding on the door. It was an elderly man who’d heard the music wafting through the streets and come running.
“Sam Morgan’s back! Sam Morgan’s back!”
My grandfather cries when he tells this story.
Between its golden beaches, local seafood and renowned nightlife, it’s easy to see why this resort town on the Pacific Ocean is such a popular vacation destination.
But for those who crave an experience that’s a little more off the beaten path, it’s worth a round of “what do the locals do?”
Alaska Airlines customer service agent Karen Solis has lived most of her life in the “Pearl of the Pacific,” and offers these hyper-local tips.
She says most people probably have no idea that the world’s tallest natural working lighthouse is in Mazatlán, that 30 percent of all vegetables eaten in Mexico are grown in Sinaloa, or that the people of Sinaloa are known throughout the country for their beauty.
Book your flight: destination Mazatlán.
A team of experts plate and sample every single dish before it is added to the menu. In this photo, Alaska Airlines onboard food and beverage product manager Kirsten Robinett examines a first class meal in a recent menu quality check. Pictured here: Cucina Fresca penne with herb-roasted chicken breast and broccoli florets.
Let’s be frank. Meals don’t always taste so great at 35,000 feet.
Why does airplane food taste so bad?
Taste buds are dulled and even the most carefully prepared dishes are, at best, reheated leftovers. It’s no wonder that airline food has a bum rap.
But Alaska Airlines’ chef and a team of onboard food and beverage experts have spent the past few years working to change that.
“We don’t want to just have good airline food – we want to have good food, period,” says Lisa Luchau, director of Alaska Airlines’ onboard food and beverage services.
A college student’s Alaska adventure was nearly derailed before it even started – until Alaska Airlines employees went above and beyond to deliver him to his final destination.
When Flight 139 from Chicago to Anchorage was diverted to nearby Joint Base Elmendorf-Richardson because of unexpected fog May 5, many customers needed help rearranging plans and making connections.
A 21-year-old man on his first visit to Alaska was especially worried.
Andrew Quinones had booked a chartered halibut fishing trip – “something I’d dreamed of doing since I was a kid,” he said.
The boat was scheduled to leave the next morning out of Seward, about 125 miles south of Anchorage – a 2 ½-hour drive.
Because of the time it took to transport customers from the Air Force base back to Ted Stevens International Airport, buses weren’t running to Seward at that time of the evening, and taxi fare probably would have cost more than airfare.
“I was stressing out,” Quinones said. “I had already paid for my fishing trip and would not be able to get a refund. I also had prepaid my hotel in Seward and could not receive a refund on that as well. I was worried that I would be stranded in Anchorage with no hotel or way of transportation.”
That’s when the Alaska Airlines team in Anchorage got creative.
As much as he appreciates the Bombardier Q400’s sophisticated flight deck technology, Horizon Air Captain Rob Sandberg quite enjoys stepping back in time. He can often be found at the controls of World War II fighter aircraft, flying for a worthy cause close to his heart.
For the past seven years, the Seattle-based pilot has been a member of the Condor Squadron, a Los Angeles-based nonprofit group that preserves and flies AT-6 aircraft at military funerals, sports team games, airshows and other community events. Founded in 1965 by a group of World War II fighter pilots, the squadron’s mission is to remember and honor those who’ve flown for the U.S. military.