This August, American Airlines Flagship Lounges add more inspiring, flavorful dishes, continuing the airline’s partnership with the James Beard Foundation. The selections bring a taste of summer to the terminal, with globally-influenced recipes and seasonal ingredients. Four noted chefs bring their creativity to pre-flight dining, for an elevated trip from terminal to destination.
Featured chefs and their creations
American Airlines’ summer culinary finale will feature the work of four chefs: Randy Rucker in Philadelphia (PHL), Brandon Kida in Los Angeles (LAX), Tiffany Derry in Dallas Forth Worth (DFW), and Timon Balloo in Miami (MIA). The chefs bring an assortment of summer flavors to preflight dining at Flagship lounges, using ingredients like garden greens and smoky mushrooms, topped off with flavorful garnishes and dressing.
Chef Randy Rucker, celebrated for his recipes at Little Water and River Twice, adds intrigue to lounge fare with squid ink biscuits, accompanied by speck ham and creole mustard.
Chef Brandon Kida, of Hinoki & the Bird, adds a bao bar with two satisfying choices: fried chicken or crispy maitake mushroom, both covered with yuzu aioli.
Chef Tiffany Derry, known for her modern interpretations of classic Southern fare, will serve herbaceous Mediterranean couscous salad layered with red radishes, mint, feta and crispy chickpeas, and charred mixed mushroom salad with crispy rice and furikake dressing.
Chef Timon Balloo adds summer excitement with his globally-influenced creations, including citrusy sweet soy and balsamic-glazed brussels sprouts and a medley of asparagus, haricot verts and peas in citrus butter. Both are served warm, with a focus on vegetables.
