Acklins sits at the southern edge of the Bahamas, and the food of Spring Point follows the water. A private jet menu for MYAP leans on what the island and its fishermen actually land: spiny lobster, conch, snapper and grouper, with pigeon peas and rice and johnnycake beside them. That is the private jet food of the out islands, and it is what we mean by local specialities on an Acklins inflight menu.
Conch is the first thing to plan around in Acklins. Cracked conch travels badly, so it goes in the hot column, while conch salad, cut with lime, sour orange and bird pepper, rides chilled in its own sealed tub. Grouper and snapper fillets are packed to finish in the aircraft oven, with the sauce apart. Johnnycake and pigeon peas and rice fill the gaps. Private jet platters, gourmet inflight meals and private jet snacks all draw on this short list of local specialities.
Spring Point has no supermarket aisle to fall back on, so a private jet menu here is built around fish, root vegetables and island fruit rather than imports. We pack Acklins and Bahamas specialities as a private jet menu for the cabin: local specialities in cold and hot service, an inflight menu that fits one oven, and private jet food that does not need a kitchen at the other end.
The Bahamas out-island table is the Acklins table: fresh lobster in season, grouper, conch, coconut and guava. For a tail landing at Spring Point we turn those local specialities into an inflight menu you can plate from a drawer. The private jet menu is short on purpose; private jet food from this coast tastes best when it is simple.
