Luxe Dining at Dulles, Thanks to Qatar Airways
Media guests were treated to five-star dining and comfort onboard a Qatar Airways Boeing 777-300ER on the Washington Dulles International Airport tarmac Sept. 25 without leaving the ground.
Qatar Airways invited food, travel and local journalists to a unique Airplane Dinner that showcased its award-winning "Culinary World Menu." The event was the first of its kind ever staged in the history of the airline, where its aircraft became a converted restaurant and did not leave its gate.
Guests ordered from an a-la-carte menu—designed by chefs Nobu Matsuhisa, Tom Aikens, Vineet Bhatia and Ramzi Choueiri. While on the airlines' Boeing 777's Business Class seats and tables, diners enjoyed delicacies, such as mushroom rice fritters by Bhatia, fillet of beef anticucho by Nobu and braburn apple puree with vanilla creme by Aikens. The chefs, who have earned a combined five Michelin stars, worked together to make sure the menu represented the diversity of Qatar Airways's clients, blending dishes from all over the globe.
Guests were also introduced to James Cluer, the Qatar Airways Master of Wine, who showcased the airline's unique champagne and wine selections and discussed how taste palates change at high altitude and the challenge of choosing the best vintages for the rarefied air of 35,000 feet.
"Qatar Airways has a long tradition of offering a hospitable, personable five star signature service. We are glad to share our latest menu developments with visitors at the event," said Akbar Al Baker, CEO of Qatar Airways, which flies daily to Washington, D.C from its hub in Doha, Qatar and also daily to Chicago, New York and Houston.