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Some
say it's the best food they've ever had, let alone on an airline.
Delicious creations like Chilled Ginger Shrimp, Luau-Style Mahi Mahi, and
Herbed Orange Roughy with Garlic Black Bean Sauce will tempt your palette
and challenge your image of airplane food. It's Hawaiian Airlines'
award-winning Hawaii Regional Cuisine menus in First Class. With
the help of the Hawaii Regional Cuisine Council, we introduced our
exclusive Hawaii Regional Cuisine program in 1993.
This popular service feature earned Hawaiian
Airlines the prestigious Onboard Services Award for Food Service in 1995.
Offered in a friendly atmosphere aboard all flights between Hawaii and the
mainland U.S. or South Pacific, Hawaiian's First Class service epitomizes
the finest in Hawaiian hospitality at surprisingly affordable rates.
Internationally acclaimed chefs from around the
Islands contribute their original recipes and rigorous quality control: In
1997, Hawaiian’s award-winning Hawaii Regional Cuisine First Class meal
service showcases new and innovative appetizers, entrees, and desserts
created by Chef Jean Luc Voegel and Sous Chef Eric Faivre of the Hilton
Hawaiian Village on Oahu; Executive Chef Tylun Pang and Martin Sherman,
executive food and beverage manager of The Kea Lani Hotel Suites &
Villas on Maui; Chef Corey Waite and Sous Chef Peter Chilla of the Big
Island’s Hapuna Beach Prince Hotel, Mauna Kea Resort; and Chef Anthony
Layton-Matthews and Conrad Nonaka, executive assistant food beverage
manager of the Princeville Hotel on Kauai, and others bring their
innovative style and unique perspectives to the skies of Hawaiian
Airlines. For
more general information
on Hawaï, go to: |
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These
specials are individual tour packages, including the roundtrip flights from
Europe, interisland flights, hotels, transfers and rentalcars. Another option is to create your own package to
the Hawaï Islands by utilizing the separate travel components, like
hotels,
flights,
Carrental
and
excursions
on the islands. |