Gail Simmons

Gail reports on the perils of sky-high Broccolini.

on Sep 12, 2007

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From where I sat as an armchair judge, this appeared to be one of the most promising Elimination Challenges our chefs have faced thus far. I assure you, I do not fly first class all that often, but in my opinion our chefs had nowhere to go but up. It is safe to say that airplane food is one culinary genre that could use a serious upgrade across the board. The majority of my mile-high gastro-explorations have left something to be desired. The best dish I ever ate on a plane was my own creation at the first-class make-your-own-sundae bar on a late-night flight from New York to California about two years ago. Does that even count? I mean, no "cooking" actually went into its preparation unless you count the warming of hot fudge sauce.