Aviation News Item: 06469

19th Mar 2010

Source: evaint.com

Blue Sky In-Flight Catering has taken the on-board dining experience to new heights with the launch of a new gourmet catering service for private flights at Morristown Municipal Airport in Morristown, New Jersey. The new fine foods company was specifically designed to indulge private jet owners, corporate executives and their pilots with an unparalleled assortment of premium food and beverage options anytime of the day or night.

"Blue Sky is dedicated to providing all of our customers at Morristown Airport with the highest quality in-flight dining services," says Anthony Curlo, the company's managing partner and co-owner. "That includes unrivalled preparation, freshly prepared meals, tantalizing desserts, an extensive wine list and a full array of accompaniments and specialty food items. Our goal is simple - to fill the void in the marketplace for premium on-board catering services while setting the standard for the rest of the industry."

Helping sculpt this high standard is David Alan Fabisch, proprietor of David Alan Caterers, one of New Jersey's leading social event and corporate catering services. Through this collaboration, Blue Sky has a 5,000-square-foot production kitchen just minutes away from Morristown Municipal Airport, ensuring a quick delivery and the freshest flavors possible.

"Through Blue Sky In-Flight Catering, we have designed the premier in-flight dining experience for all customers," says Fabisch. "Our staff is on call 24 hours a day, seven days a week to indulge every sophisticated need with first-class service, expedience and of course great tasting foods, liquors and beverages. Ranging from breakfast and lunch to snacks and flowers, we are dedicated to fulfilling any fine dining request within minutes of every order."

A world-class gourmet kitchen staff is headed by Chef Joseph M. Mirra, a graduate of the Culinary Arts Institute of Jersey City, N.J., and General Manager Steve Geller, a silver medal winner and member of the culinary Geneva Association. Together, they oversee and prepare a broad range of epicurean pleasures that include dinner entrees like a grilled filet mignon with a fig and balsamic port reduction and hor d'oeuvre options such as crab and Belgian endive with a red pepper coulis. The menu's extensive list of choices also includes specialty wraps, hot and cold sandwiches, fresh salads, hot breakfast buffets, pasta, seafood dishes and fresh made dessert pastries. The options are countless with the capacity to custom order and mold any dish to particular dietary guidelines. The full range of services includes a complete offering of domestic and international wines, spirits, kosher platters, magazines, newspapers and numerous other amenities.

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