FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

Singapore Airlines and AeroFarms Launch Farm-to-Plane Initiative

by Contributor

Apr 3, 2020
Luxury

By: Kimberly Krol

IN A FIRST-OF-ITS-KIND PARTNERSHIP, Singapore Airlines and AeroFarms, the leader in indoor vertical farming, launched a Farm-to-Plane initiative to bring the world’s freshest inflight produce to Singapore flights from Newark International Airport and John F. Kennedy International Airport.

 

Using produce grown within a five-mile radius of EWR and picked frequently yearround, Antony McNeil, director of food and beverage, Singapore Airlines, incorporated the greens into three dishes: The Garden Green featuring asparagus, broccolini, avocado, hot smoked salmon and AeroFarms’ mixed salad greens with lemon vinaigrette; Heirloom Tomato Ceviche with cured ham, palm hearts, AeroFarms’ arugula and spiced tomato dressing; and the Soy Poached Chicken including pickled ginger vinaigrette, AeroFarms’ baby bok choi, zucchini ribbons and sweet potatoes.

 

In his role, McNeil oversees food and beverage; innovation; design development; and customer experience to ensure culinary excellence in flight and in lounge operations worldwide.

 

WHICH FOOD IS YOUR GUILTY PLEASURE? AND, ON THE OPPOSITE END OF THE SPECTRUM, WHAT IS ONE INGREDIENT OR FOOD YOU HATE TO USE?
A simple vanilla milkshake, which takes me back to family holidays in New Zealand, when I was young. I loved the simple pleasure of walking down the road to the corner store with a handful of coins from my grandfather to ask the storekeeper, with a cheeky grin, if I could get an extra scoop of ice cream and a few extra shots of vanilla syrup to bump up the flavor. I’ll never forget watching the milkshake cup being filled and then the whir of the Hamilton Beach milkshake blender. It’s hard to beat a vanilla shake!

 

I tend to shy away from adding matcha or green tea powder to desserts, pastries or beverages, as I find it’s often excessively applied. I much prefer the Japanese tea experience — it’s a more authentic way to enjoy the green tea tradition.

 

WHAT DISHES WOULD YOU SERVE AT A PRIVATE DINNER PARTY?
I have a couple of go-to dishes, often at the request of my guests. Coconut-braised beef short rib is a take on a Southern Thai dish, rich and luscious from the coconut cream, sweet and salty, slightly spicy, cooked 24 hours in a slow cooker. Paris mashed potatoes are the perfect accompaniment. With rich ingredients of potatoes, cream and butter, it is absolute decadence. A classic Caesar salad with a whole egg; roasted garlic; anchovy dressing; crisp Romaine; wafer-thin, maple-smoked, sugar-cured bacon, roasted until crisp; and Parmesan crostini with olive oil and herbs. Then, to finish, apple tarte tartin and homemade vanilla ice cream.

 

WHAT WAS THE FIRST MEAL YOU EVER PREPARED ON YOUR OWN?
It was a pan-grilled, toasted ham and cheese sandwich, buttered on the outside to give it a golden finish, with shaved ham off the bone and sharp, aged Cheddar melting through the ham. Tasty!

 

IF YOU COULD DESCRIBE YOUR PERSONAL STYLE IN ONE DISH, WHICH DISH WOULD IT BE AND WHY?
I would say dry-aged ribeye on the bone, slow-roasted over charcoal, accompanied by a crisp garden salad using the super-fresh AeroFarms salad greens we serve in flight. Also, I’d add oven-roasted fingerling potatoes and a classic Bearnaise sauce. In my years designing menus for SIA, I’m convinced the simple things are the best: uncomplicated, well-seasoned, cooked with love and a reflection of my culinary journey from humble beginnings to high-end dining to the world’s best airline. It’s a return to the classics. We work to bring this to in-flight menus: simple, quality ingredients; maximum flavor; expert preparation; beautiful presentation.

 

WHICH CULINARY TREND WOULD YOU LIKE TO DISAPPEAR?
The use of truffle oil. I would have also included kale; however, after discovering AeroFarms’ baby kale leaves, I’ve become such a convert that we use them in our in-flight meals — soft, sweet, crunchy, easy to eat, tasty!

#WhereverFamily

Insta Feed
Destinations / Mexico
May 20, 2020

5 Free Family Stops and Photo Ops in Mexico City

Visiting Mexico City? There are tons of fun things to do and photo ops for families, all for free. Here are some of our favorites.

Wherever Awards 2019

By Whereverfamily.com, the trusted travel source for the modern family, announces the winners of the Wherever Awards.

Travel Tips
May 19, 2020

Travel Journalists, Influencers Ready to Return to Travel

CM Communications, a PR agency specializing in the travel and hospitality industry, recently polled travel journalists and social media influencers regarding post-COVID-19 travel. The survey polled more than 400 journalists, editors, bloggers and influencers across major markets nationwide.

Listicles
May 19, 2020

Family-Friendly Destinations Post-COVID-19

When the world reopens, it’s safe to assume the whole family will be itching to get out and about. For even more quality time with the kids outside the confines of home, here are a few family-ready locales ready and waiting:

A New Outdoor Bonding Experience

With technology advancing faster than ever, children globally are becoming attached to devices. Adults too. Our Netflix queue and ever-expanding inbox call our names even when we’re on vacation. We carry distractions with us everywhere, and it’s becoming increasingly difficult to truly connect with your loved ones.

Travel Tips
May 18, 2020

Americans’ Appetite for Travel in a Post-Pandemic World

With travel on hold right now, many Americans are eager to get out to explore the world, constantly looking forward to their next trip. Travel isn’t the only thing Americans are missing right now: Sporting events and concerts are canceled and theme parks are closed, leaving people itching for entertainment or adventure.