Order the fruit-and-cheese platter every time? You’re not alone. Starting today, we’re spicing things up with a new seasonal food menu. We spent more than a year hearing honest opinions, researching the most popular ingredients, and hosting tastings with guests, flight attendants and a Bay Area reporter. A few things became abundantly clear: Fresh and local ingredients matter. Change is good. An extra cracker never hurt anyone. The new menu pairs healthy,… Read More
How does brioche French toast with rhubarb thyme compote, real maple syrup and scrambled eggs sound for breakfast? Or, if it’s dinner time, perhaps some miso ginger beef with mesclun mix, tomatoes, cucumbers, radishes and ginger vinaigrette? These are just two of the dishes rolling out on our First Class summer menu on Saturday, a selection that focuses on simplicity, fresh ingredients and generous portions. The meals will be served on any… Read More
As a San Francisco local, Instagrammer Nanette Wong, knows how to live the sweet life. From photos of decadent treat to her favorite coffee spots in town, Nanette’s mouth-watering content is the best part of anyone’s feed. She just returned from an Instagram takeover in Mexico City, Mexico as part of Alaska’s Weekend Wanderer series. For more Weekend Wanderer posts, be sure to follow Alaska Airlines on Instagram.
Oh French Fries, how do I love thee, let me count the ways. From shoestring, curly, garlic, waffle, sweet, crinkle-cut and tots, there is a fry for everyone. Considered by some to be a side dish – these salty morsels can often be found stealing an entrée’s thunder. And let’s not forget the many dips — from ketchup to garlic mayo — that really deliver a flavor-packed one-two punch to your tastebuds…. Read More
Ever wonder about the white cheese featured in Alaska Airlines’ Signature Fruit and Cheese Platter, and where you can get it? This is how a Seattle shop began selling 100,000 pounds of locally-made cheese to Alaska every year. What was Seattle missing before 2002? According to Beecher’s Handmade Cheese founder Kurt Beecher Dammeier, a hometown artisan cheese shop. Which was the void Dammeier aimed to fill when he acquired a space at… Read More
Robert Reid is a travel writer based in Portland, Oregon, whose writings have appeared in the New York Times and Wall Street Journal. He’s been the spokesperson for Lonely Planet, appearing on CNN, NBC’s Today Show and NPR to discuss travel trends. He’s currently the Digital Nomad for National Geographic Traveler. “Drink this in one gulp,” says a young nuclear physicist consultant from Maine with a full JFK-like set of hair. “Trust… Read More
Take a 24-hour eating tour of San Diego? Sounds like a job for an over-energized 20-something on an empty stomach. From a morning breakfast on the beach to a night cap downtown, San Diego is the perfect place to explore and play, live like a 20-something and taste-tour the city for a day.
Chocolate means something different to everyone. Maybe it reminds you of Halloween, Valentine’s Day, a special anniversary or even just being a kid. At Seattle Chocolates, chocolate is made to be an everyday luxury and experience. Seattle Chocolates is nestled in a corner of Tukwila a few miles from Seattle-Tacoma International Airport. Owner and CEO of Seattle Chocolates Jean Thompson is the innovator behind the company’s latest chocolate line, jcoco. Inspired by fashion and… Read More
At Alaska your journey becomes part of the adventure as you watch free entertainment, snack on food and drinks with inspired flavors from the Pacific Northwest, relax in our custom, power equipped seats, and enjoy our award-winning service. It’s all part of Alaska Beyond™ – a new flight experience designed to go above and beyond your expectations. At Alaska, we’re all about discovering new flavors to share with our friends and customers…. Read More
At Alaska, we pride ourselves on knowing our food. Our food and beverage team scours our hometown of Seattle as well as the cities we fly for culinary inspiration, and offers this holiday shopping guide for the food-lover in your life. We think your out-of-town relatives will be particularly impressed with all the Pacific Northwest has to offer.
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… Read More