If you don’t know me yet, my name is Noah Mark and I’m a foodie. I’m the guy that travels the world for food.
I’m the guy that must get the right photo of my food, in the right light, and use the right filter, and if you’re with me I might very well take a photo of your food too!
I love all types of cuisine, from the secret BBQ joint down the street with the common picnic tables, to a 5 star Michelin restaurant with a bill that resembles more of a car payment than a dinner out.
When I first followed René’s blog, many years ago, the idea of flying on a domestic US carrier and receiving an upgrade to first class, along with a meal, seemed all but impossible! Then, by combining my regular travel habits, staying loyal and following some of René’s great travel tips and a few Delta travel cards here and there, I became a Delta Platinum Medallion (PM) and enjoying a meal in-flight became a welcomed reality, and a great one at that!
We all know Rene has always said Delta’s cuisine is tops amongst other domestic US carriers, and I wholeheartedly agree! From the “always reliable” Delta first class omelet, to salads, sandwiches and pastas, these meals really hit the spot at 30k feet. Plus, with great partnerships from Sommelier Andrea Robinson, and chefs such as Michelle Bernstein and Danny Meyer from Blue Smoke, Delta is proving that you can have your chocolate cake and eat it too, with not just a decent meal on board but some dishes you’d be happy to have on the ground as well.
Being an avid blog and forum reader, as well as a heavy social media user, I have taken a special attention to all kinds of inflight meals over the last year or so.
One thing I noticed is that some carriers would serve a full in-flight meal, and then plop a dinner roll or garlic toast on the tray table, or on top of the meal.
I don’t know where that tray table has been, or even the tray the FA brings out for that matter, I think that bread should be on its own plate. I’m a huge fan of bread, sometimes too much ha! So this became a half serious half harmless joke for me and some of my friends in travel social circles. It all started with just a “no bread plate shaming” photo and comment here and there, however since then it’s now taken on a life of its own.
Now let me say that Delta very rarely is an offender of not providing me a bread plate. Although I will say that is not the same for other Skyteam flights, as my KLM and AF flights I recently took did NOT have a bread plate. Just shameful, don’t you think?
Luckily I brought a Delta bread plate with me as a backup (phew)! I did, however, “shamefully” see that just recently Rene was missing bread in a recent photo of his meal!
René, you got some ‘splainin’ to do!
I mean, what is up with that? Could you not wait for just a few seconds for the FA to bring you a basket of fresh, hot and tasty Delta bread? Was this really too much to ask so your faithful readers would not have to “turn away” from your shameless, breadless photo!
PS from René – Oh great, now I am going to have the bread plate song stuck in my head all day – thanks Noah Mark 😉
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Wow. Well for once I agree with the DJ!
Unless you are going to serve it directly into my mouth….something I half expect on a true first class flight, whether delusional or not…please put it on a plate.
What were you raised by wolves!?#Quiznos
I wish Delta would make the blue cheese optional. Several years ago, Ms. Bernstein crooned over its yumminess in the Delta in-flight magazine, but then Delta dropped it for a while. Maybe because I bitched so often that I don’t like mold on my shower curtain or my food. Anyway, on my Delta One seat from DTW-AMS last week, it was back, sprinkled unremoveably all over my salad, which I then had to skip. In fact, the entire menu was so uninspiring, I opted for the cold plate. The snack basket was horrid. Given the drop in fuel prices and the increase in airfares (my client paid $6.5K for the flight), I think Delta owes us big time in the meal department. They may be better than the rest, but not much competition out there, I guess.
You can forget about EVER getting a plate on an AF flight and maybe the same on KLM since they’re European too. In France, bread is purchased daily from the bakery, usually handled with bare hands, wrapped in a piece of paper, not completely covering the bread (yes I’m talking specifically about baguettes, the most common bread in France) and handed to you to carry home as is. At home and in the restaurant it’s served sliced in thick chunks and you put it directly on the table near your plate. European countries aren’t as germophobe as the U.S. BUT I totally agree about NOT wanting any of my food to touch the trays in an airplane. Who knows when the last time those things were washed? But in first or business class you do get a placemat.
Nothing but respect for a man who carries his own bread plate!
1st world problem.
If I had to travel with anyone it would be Noah Mark! Foodie extraordinaire !✈️
“to a 5 star Michelin restaurant” Don’t you mean “3 star”? Michelin’s star rating only goes to 3 stars. It’s “forks & spoons” rating goes to 5 and represents the overall luxuriousness of the restaurant.
For those who aren’t familiar with the stars, there are currently only 12 3-star restaurants in the US. The ratings are:
0 stars – nearly every restaurant the common diner has eaten at.
1 star – good. If you’re in this city, you should eat here.
2 stars – very good. If you’re in this province/state, you should detour to eat here.
3 stars – excellent. You should plan a trip based around eating here.